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I spend so much time brewing and enjoying my own beer, that I hardly have time to go out and spend extra on commercial beer. And that's OK with me! The dollars saved are a sweet bonus.

The one rum distillery I checked out was using 100% molasses, so to each their own I guess. I've personally been very happy with my all molasses rums as well.

1) I personally also like going with 15 minute intervals as well. 2) You are correct in that vorlauf is totally unnecessary if you are going to squeeze the bag. 3) Depends on how thorough you want to be at extracting everything you can. A quick stir and drain will simply rinse the grains...

Dear Never Un-see, The Skateboard thing was the toilet sub-floor I was fixing, as well as the carboy killer. Though your creativity is surprisingly close to what I have to do for a sample of what's in the barrels. Dear @Kent88 The only harm is that I let out one short sentence for which my...

Dear Gravity - I was saving that lovely Hazy so that kegging it would be my reward for finishing the toilet repair job I half-arsed 10 years ago. You demotivating dick. Sincerely - At Least It Smelled Awesome

We took a week long vacation, and returned to 5 straight days of heat and rain. Needless to say, things have gotten out of hand.

I fiddle with similarity local and abundant sources for my winemaking. Tomato and Rhubarb have been my perennial go-tos. The danger is understanding what flavor a recipe is shooting for. Rhubarb and elderberry are notorious for being noticeable in small doses, but there's always a die-hard...

I don't claim to know my *ss from a hole in the ground in winemaking, but I've been burning through these for the last five years on my rhubarb and blueberry wines - mostly because I got 20 for $3 on closeout. So far I haven't been disappointed. As if that's much of a bar to set.

My gut feeling is that the sour mashes picked up fungi and diastacious yeasts that could readily ferment startch in the absence the enzymes we currently rely on. They usually fermented on the grains which would allow slower conversion.

I mean, that's youtuberz for you. I'm currently working through a couple batches of Rhubarb wine right now. I squeeze the snot out of the sack and rinse the pulp a few times. Despite using 30lbs in a batch, I still want every tart juicy drop out of it. A press would be nice, but most of...

That would make them "Reasonable Preparations" which explains why I don't have any. Fortunately, SWMBO has found my ceiling and wall cleaning abilities to be sufficiently acceptable that I'm allowed to continue making questionable life choices.

They said "when you rack your wine, don't leave headspace." Fine then. I won't.

Functionally, it should be immaterial which direction water flows. Generally, you'd follow the usual garden hose setup which connects to a male spigot and female accessory.

Well, their online catalog does show the thiolized strains all available as pro-brew only.