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as a former weed grower I have many fans to vent with, and the Can Fan max line is my favorite, quite and efficient, and high powered. they are turbine fans, not centrifugal fans, and they are crazy powerful.

you are good to go: While your hazey keg is hooked up to CO2, turn the CO2 pressure up to 35psi. Prep an empty keg to receive your beer, purge with CO2, and then, seal the lid with 35 PSI. Then hook your "OUT" from your donor keg to the "IN" of the filter, and then the output of the filter to...

I imagine that no it woudl not work as desired, but I woudl try it anyways, only cost $2 to give it a go. Diammonium phosphate is readily available for order anywhere in the world.

found this one through google search while looking at yeti clones. I wanna knwo how it turned out!

I usually just take the recipe I want, and use it as directed in my 5 gallon SS kettle. I double batch sparge to get all the sugars out, but only sparge with enough water to get it to 4-4.5 gallons. I top off with spring water in the fermentor. I've hit my gravity with this method 4 out of 4...

if it's an issue, get some fresh and viable yeast in the bottling bucket. boosh, done.

perhaps macerate them after bringing to 168 degrees in a boil kettle (full blueberries) then add sugar to get them to burst and give out their sweet sweet flavors. At that point, I woudl consider freeze distilling the macerated mix to get more of the good stuff out of the blueberries. Or...

just for the moment the yeast hit the wort, then bring to the high temp fermentation room or garage.

I am finally into all grain brewing, I have a full keg of it already from extract... about to go again......

I think my reason for having tried so many comes from a high school group of friends, we challenged each other to find weird and awesome stuff, and/or spicy stuff, often challenging chefs. is my affinity for that which led me to say "what haven't I tried yet?" I want to get on America's next...

use canned pumpkin, boil everything, don't do secondary additons unless it's with some rum or whiskey, or the spice has been boiled in the must. Important to avoid infections.

ooooooh puppy......... I am going to spend an hour laying in the sun with my 6 year old puppy girl. thanks for saying it loud, honoring the memory of a beautiful creature.

Ay! As one who's enjoy everything on that list, I raise my galss

97. I've had a BUNCH of food, and I'm only 26. I keep remembering an occasion where I had this food, or that food, mostly prepared bvy family friends etc, but gee. I can't bleive the 3 I still haven't had. I wodul have expected I'd have tried that by now. squirrel morrel mushrooms, rabbit stew

make his ****ing website work! it's not working :-(

I think the lack of dark color is due to too high heat, it takes a while to get to the 250 degree point, so people heat it up too much, then it blasts past 290 before the top layer of the pot can mix (past when water and amonia boils off), and the longer it takes until it reaches terminal temp...

Thanks for sharing this. I was looking for a way to get into it without having to get a sparge set up, that was sounding like the ***** of the bunch. Now, I feel good about getting just a cooler setup, and boiling 2 cheapo 5 gallon stainless pots for strike water and some leftover to help hold...

Thanks for sharing this. I was looking for a way to get into it without having to get a sparge set up, that was sounding like the ***** of the bunch. Now, I feel good about getting just a cooler setup, and boiling 2 cheapo 5 gallon stainless pots for strike water and some leftover to help hold...

I say make your own belgian candi cyrup, add the flavor and color you want, after primary fermentation has subsided. You can make 1.2 pounds of belgian candy syrup out of 1 pound of sugar, which costs less than $1 https://www.homebrewtalk.com/f12/20-lb-sugar-jar-yeast-nutrient-114837/ also...

So.... I am about to dry hop, but I had to do a small bottle force carbonated and slightly chilled to let me know what that's gonna be like later...... here we go..... my first glass....... At first smell, it seems more like Avery's The Beast grand cru at first. Definately has some raison or...