Recent content by wstaufe

Alliance.

Understood. I assumed that water accessibility would be a must. I did manage to grow them successfully in southern SC...through some of the worst drought the state has seen.

I'll be relocating to the Denver area in another week or so, and will be looking to transplant over 60 cascade, sterling, and nugget seedlings from their present location in northeast Ohio. I have been growing for five years now in both SC and OH, and just don't have the heart to sell the plants...

I'll be relocating to the Denver area in another week or so, and will be looking to transplant over 60 cascade, sterling, and nugget seedlings from their present location in northeast Ohio. I have been growing for five years now in both SC and OH, and just don't have the heart to sell the...

Just took my first spin with a garbage disposal, but it seems to pulp the apples finely- to the point that the seeds seem to be crushed as well. This is not a desirable result, correct?

Just took my first spin with a garbage disposal, but it seems to pulp the apples finely- to the point that the seeds seem to be crushed as well. This is not a desirable result, correct?

Unless there are white shoots growing from them, don't expect anything Dr. J.

To the OP, if he's still out there- I recently made a RIS with crabapples that I halved, roasted, and added to the secondary. Probably one of my best beers yet (>70 AG batches)!

+1 Works like a charm- I never wash. Why not just make a starter from the secondary yeast? That should get your cell count up and improve flocculation.

LOL on sketchy towels- nice move. Found a full thread here: https://www.homebrewtalk.com/f14/transporting-homebrew-across-state-lines-68602/ Telling people to drive safely so as to not get pulled over is lame- what if you get in an accident that was not your fault?

The non-member search sucks, didn't see a sticky, and I'm tired of looking. Driving from SC to OH with about five kegs + bottles...bad idea??

Bittering hop was centennial, but I'm out of the big C's- thoughts on using saaz here please...:confused:

Hmmmm- started out as a good info thread, but it seems that most posters are missing the point- how to AVOID diacetyl in the first place. It's true that some yeast strains exhibit more production than others, but the main culprit seems to be slightly warm fermentation temps. I wanted to scream...

Actually, that was my first thought- but I don't have any metal-working tools or experience (would that be necessary?) Edit: nevermind- http://www.cutsmetal.net/024-super-thin-cosmetic-grade-diamond-plate--awes024.html

Sorry for the rough cell pics, but: Any thoughts about finishing the collar's exterior? With the black freezer, I really don't want to stain it- I'd love to do some type of a metal finish- ideas? BTW, beautiful bar MMB!