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Bubbles do not equal fermentation. First question: what is the current gravity reading? Has it remained stable for the last 3 days? As for airlock Bubbles it only means gas is escaping. Your brew likely has gas in suspension. As it settles, some of the gas is released.

https://www.alloyproductscorp.com/ Check this site, looks like one of their kegs.

Then my worries are approaching zero, unless you totally goobered basic sanitation. Fresh pumpkin has potential for contamination, depending on how its used, but little concerns with Libby’s.

yes looks ruined. Definitely a pumpkin infecting what would otherwise be a perfectly good beer ;). (But guess that leaves more for all the pumpkin beer fans.) What kind of pumpkin did you use? Fresh, canned. How and when did you add it to the fermenter.

Why was it hot? It’s hot! Damn hot! Real hot! Hot as it is, is my shorts I can cook things in it, a little crotch-pot cookin’. Well can you tell me what it feels like? Fool! Why it’s hot I told you again. Were you born on the sun? It's damn hot! I said it’s so damn hot I saw these little guys in...

Smoked tomatillo salsa. Couple onions, Couple heads of garlic and a few peppers. Great topper for my lobster tails and ribeye.

almost my dinner. Corn, lobster and ribeye. Smoked tomatillo salsa.

Akumi (black-her) and Toshi (white-him), our doodle-mutts. They make regular appearances on the "dogs" thread. Spoiled! She turns 1 on Thursday. He's approx 6, maybe, we think.

I haven't seen the spicy, I'll have to look for them. As far as they go, they pretty good, but I think they are too salty. I mean, who am I kidding, hot pork rinds are amazing. Just wish I could alter the spices a little.

I hate skin on pork. Mostly because I feel guilty eating all the skin and end up setting some aside for dog treats. Then I stop and think, my dogs are spoiled. Honeycomb tripe, pork skin and lamb hoof fresh off the dehydrator. Yup, dogs are spoiled.

I miss the days when I could routinely find belly for $1.30/lb. But price does not equal quality and the deliciousness of belly makes me scoff at anyone who considers it "scrap." Same goes for fish collars. MmmmHamachi

As much as I love this... should probably go in the, "whose smoking meat this weekend" thread? I'm always torn as half the time I post to the wrong thread too.

You know you are in trouble when she gives you this look...

and tonights feast: Sushi night. Started with Hamachi collars Then Salmon toro, yelow tail and octopus.

Ribeye. thin sliced and topped with wild mushrooms and bleu cheese crumbles. Jalapeno poppersand crab cakes. trio of desserts from a local bakery

What do you mean, "used to?"

I have one helluva bladder, but a 30pk is just shy of 3 gallons. Unless you are part camel...

Are they edible? I love frog legs, but never hear of people eating toads. I suppose I can google it myself, but I'm feeling lazy

I usually add some from a prior batch. Can't tell you the exact salt % of the brine, but I try to overshoot the minimum recommendation by at least 0.5% to account for the loss.