Search results

I'll second ToA. Huge variety. And when I called a couple years ago, the owner was happy to answer questions, and make suggestions for my orchard.

Current knowledge seems to be to run a citric acid cleaning cycle after doing the cleaning tab cycle. The citric acid does seem to knock a lot more stuff loose from the machine. Stolen from the Facetube group:

Propane can only get you to around 1800~1900 degrees F. (Not going to bother looking it up. :D ) Steel melts at around 2100~2200F. Stainless is a tad higher. So no, I wouldn't worry. With a couple inches separation, and a kettle full of liquid, you'll be fine. Just don't boil the pot dry and...

Hey, that's worth money too! :mug:

Eh, you're probably getting plenty of cyanide from all the old gold mine runoff anyway. Why worry? :D

I have to say I've been having issues with two of the three we bought as well. It seems that if both the heating and cooling circuits are turned on, the wretched things go into alarm and dump my temps. Sometimes they'll go a day or two and let me think they're behaving, and other times they wait...

Possibly chlorosis.

The basics: Oranges don't like low temps. Depending on the variety, anything from 36F on down could be affecting them. If it's a juice orange, like a Valencia, they're really at their best when the top turns green again, which is late in the season. Nice and tart. Lots of bugs like citrus. Be...

It's a pretty common problem for people using the smaller tanks on full bore for an extended period of time. The usual solution for me, is a 20 gallon water tub filled with (you guessed it) water. Doesn't need to be hot. You'll lose more heat to the surrounding air than you'll put in the tank...

Well, I made a red a couple months ago that the Irish-raised roomie said reminded him of Smithwicks. (pronounced Smiddiks apparently) He went through the keg before I could do a comparison, so YMMV. Maris Otter Ale Malt 92.6% Belgian Roasted Barley 3.7% Carared 3.7%...

I would also add that The Corporation probably treats the people in customer service poorly enough that they just don't care anymore. Day after day of similar customer complaints, coupled with day after day of being told you aren't being efficient enough, having your calls timed, etc would tend...

That would be a plater, which is a small subset of the farrier industry as a whole. So.... no. No track work, no thoroughbreds. I prefer to work on horses with better feet, and better brains. :D

Hey, I just wanna be able to see where I'm going. :D

Farrier.

You can always load it up the night before, set the alarm for 0-dark-30, start the machine (look carefully at the display with those bleary eyes) and go back to bed for a bit. Then you just have to wake up in time for the chill. :mug: Also: Big long Picobrew thread here.

When I want your opinion, I'll read your entrails.

Great snippet of history Passedpawn! A book I found back in the 90's when I first started brewing, was Early American Beverages published in the 1960's. Now I don't know how accurate the information is, and I've never bothered to make any of the brews/drinks in the book, but it's an...

Do it? :D I used to be in a sub-400 foot WWII duplex and partial mashes were no real issue. (Stay close, and don't let it boil over!) So I'd say go for it.

Allow me to consult my Alternate Tagline files... “Beer's intellectual. What a shame so many idiots drink it.” Ray Bradbury, The October Country The best thing about home brewing is it makes my alcoholism seem like a cool hobby. Whoever drinks beer, he is quick to sleep; whoever...