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Old 03-02-2013, 03:41 AM   #4161
Leadgolem
 
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Originally Posted by TNGabe View Post
Is this supposed to be funny?
I do not think so. I still can't help but chuckle at someone prancing around in a link outfit though.

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Originally Posted by Varmintman View Post
When I was a kid my dad was the original prepper. We lived off everything that we produced which while good had its draw backs like chickens. Dad bought 100 eggs and we raised those chickens to the point of butchering them. THe stage with the eggs was fine but dang man plucking 20 chickens in one day just sucked and then doing it for 5 days in a row really sucked.

I have never owned a chicken since and still consider them foul meat
Yeah, the plucking is the worst. The smell from dipping them in the boiling water, wow.


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After much reading and a great write up by woodland brewing I figure one pint of the slurry is good for brews coming in under 1.050 starting gravity.

Kind of cool huh reusing the yeast. I hated buying a new pouch of yeast for every batch
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Originally Posted by BobbiLynn View Post
Yes, very cool. Yeast in packets cost too much.
I reuse yeast too, but I rarely yield more then 2 pints from a slightly smaller batch. Maybe it's because I make wine though.
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Old 03-02-2013, 03:52 AM   #4162
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Originally Posted by Leadgolem View Post
I do not think so. I still can't help but chuckle at someone prancing around in a link outfit though.
I thought that was funny too. If it was a guy, without a violin but going through the same motions, it would be hilariously disturbing.

And the nerd in me shakes my head at the use of a Zora Tunic without the iron boots. In a forest.

 
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Old 03-02-2013, 05:20 AM   #4163
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Hmm, my concord wine is still at 1.070 after 12 days. I stirred it up, if it doesn't drop a bit in the next couple days I'll drop some nutrients in. It should stall out, but not until it gets down to 1.010 - 1.020.
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Old 03-02-2013, 05:23 AM   #4164
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Old 03-02-2013, 06:44 AM   #4165
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Quote:
Originally Posted by Leadgolem View Post
I reuse yeast too, but I rarely yield more then 2 pints from a slightly smaller batch. Maybe it's because I make wine though.
Quote:
Originally Posted by Leadgolem View Post
Hmm, my concord wine is still at 1.070 after 12 days. I stirred it up, if it doesn't drop a bit in the next couple days I'll drop some nutrients in. It should stall out, but not until it gets down to 1.010 - 1.020.
Was it made from "re-used" wine yeast? You might want to re-consider using washed wine yeast. Wine yeast usually gets pretty beat up from the high alcohol content. It's not usually recomended to re-use any yeast (wine or beer yeast) that has been used to ferment anything above 1.065-1.070(ish)... If it even does work after one generation it could throw out some funky flavors. I'm sure some strains might work better than others, but I wouldn't expect much more than 2 generations at most.
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Old 03-02-2013, 10:26 AM   #4166
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Just sitting on my front porch, talking to the owls, waiting for the sun to come up. They answer me when I hoot at them, but I can't figure out what they are saying? Also got thinking that I probably need to get out more.

 
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Old 03-02-2013, 06:34 PM   #4167
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Hoo?

 
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Old 03-02-2013, 10:09 PM   #4168
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Did the electric company fix your driveway?
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Old 03-03-2013, 01:29 AM   #4169
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We fixed the driveway ourselves, sort of, it's somewhat passable. Still hoping the electric co will come back and really fix it. They had signs up. But, we couldn't wait for them, needed to get out. A bunch of old bricks and a couple buckets full of dirt(using a big tractor with a bucket on the front, not 5 gallon buckets).

I think the owl did say "Hoo, hoo, hoo, who are you?"

 
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Old 03-03-2013, 03:03 AM   #4170
BobbiLynn
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Look what I found today. Ain't it great? I can put it in the hydrolysis machine to get all that rust off. Think it will work? Once I get it cleaned up?
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