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@Bobby_M is too good to us! I'd like F7!

Doubly so when they got the ice race tracks set up.

Being able to drive on your favorite lake without being Jesus has its perks.

There's just something about beer that makes sliding a granite rock gracefully across the ice toward other rocks seem like a good idea.

You're welcome.

Thanks for the video @Kent88 - As usual I attempted to clone something I've never once tasted before. So the fact that it may taste kinda weird and off-putting would tell me I'm on the right track then!

In a pressure cooker, things quickly come up to temperature due to the steam. I personally use an oven - either set to 250F or up to 300F in this case. I follow the https://suigenerisbrewing.blogspot.com/2013/10/belgian-candi-sugar-ii.html?m=1 method which uses lye for pH adjustment and DME...

Dear Other Person Making "Zima" for a 90s Themed Brewfest - Sincerely, Your Brother in Lack of Self Respect

Luckily it's induction, so cleanup was limited to sugar goo rather than carbonized sugar. Ended up with a mega burned marshmallow flavor this time.

I blame yall for today's misfortune.

Nice! All the hard work has already been done for you then! You shouldn't have to double grind. Using @Gajol 's picture as reference, to adjust your setting you would loosen the wing nut (acting as a locknut) pictured just in from the left, and screw the loop handle bolt in for finer and out...

Yeast reproduce by budding, so they simply duplicate themselves without need for a partner of any sort. Otherwise just imagine the hybrid names we'd have going on!

I go ham with mine and obliterate the grains. This generally gets me 75-80+% efficiency on <1.055 OG beers as a no sparge. @Gajol is right about helpful tweaks. Personally, I had to grind the shaft itself as I was shearing bolts off on occasion - usually from corn, rice, or other hard...

Oh my - that is straight into the "cheap knockoff" category rather than simply failing to live up to CSI's standard. Thanks for the pic!

I mean, are we talking corn syrup colored and flavored to duplicate CSI, or just corn syrup used in lieu of beet sugar for similar maillardization processes as the real deal?

Have you tried asking? In reality, the quantity of dead yeast in a pack is insignificant and would likely just serve as nutrients for the survivors.

I just have to say that the packaging for that is the most truth-in-advertising I've ever seen. Turbo yeast is just vile.