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Well, it seems like the Kroger branded one has changed suppliers (and also the name of the product itself)... No longer suitable for use as PBW substitute... Too bad, too. I could regularly get for $3.99 / 3 lb tub. Looks like the ALL oxi booster is the next best ... I can find it for $4.99...

yup!

Go ahead and pitch both. For 6 gal of Double bock (presumably higher ABV?) conservative pitch rate calculators would probably call for 2 vials of liquid yeast anyway... or a stepped up starter...

But then he doesn't get to dismember a freezer... and rig up some pulleys... Geez man, do you even DYI, Bro? 🤣 😁 :bigmug:

This is my litmus test dish for any new Thai restaurant I go to... If they can make a good Tom Kha Gai, then I'll give them a few chances on their other dishes... But if the Tom Kha is just "meh"... I won't go back.... We've tried making our own. It comes out OK, but not as good a well done...

my throw back to my Appalachian roots comfort food is "Soup beans and corn bread" My Mom always used navy beans with a couple slices of bacon for the soup beans, and then we served it over top of crumbled up cornbread dotted w/ chunks of butter, and garnished with some finely diced onions...

SWMBO also makes a pretty awesome curried pumpkin soup... Her gimmick is to serve it *in* the pumpkin... Clean it like making a jack-o-latern... cut off top, scrap out punkin' guts... Then instead of chopping up the pumpkin to get to the meat, continue scraping the insides. Scrap out to your...

It doesn't stand out... but I also have ginger, orange zest, all spice, vanilla... https://www.homebrewtalk.com/threads/christmas-ale.436786/

^^ This ^^ i.e. processed dead yeast

Depends on your definition of natural... It's natural in the sense that it is just barley.... It's not natural in the sense that it is sprouted, dried, and roasted.. i.e. processed

a tincture might give you a bit more flavor control at packaging... You can add a little at a time to get to the level you want. Wine Enthusiast recommends roasting the sticks first before soaking in vodka... https://www.winemag.com/2012/08/30/how-to-make-a-cinnamon-tincture/ That said, in my...

I just made a moroccan-spiced lamb stew that called for cinnamon... quite tasty. Edit to add: I think I used this recipe: https://www.hwcmagazine.com/recipe/moroccan-mambo-lamb-and-chickpea-stew/

We have enjoyed every soup that we've tried from this book: https://www.amazon.com/Vegetarian-Soup-Cuisine-Soups-Around/dp/0761501908 Just water and veggies... Super simple, yet very tasty.. SWMBO makes an awesome chicken soup where the whole chicken is simmered in the pot w/ leek, carrot...

hmmm... That doesn't look good... Looks like "flowers of wine" to me... https://www.bacchus-barleycorn.com/catalog/article_info.php?articles_id=25 I had it happen to a prickly pear wine that I made. I didn't spot it in time and wasn't able to salvage the batch. Rack from under the pellicle...

Christmas ale... Winter Seasonal Beer - Christmas Ale

I have a 35l Klarstein maishfest which is almost identical to the Brewer's Edge mash & boil vers. 1... No-pump... I brew 6 gallon batches in it, but I don't see any reason why a 2 or 3 gallon batch wouldn't work. It's just a tall, narrow, electric kettle.

I re-use 750ml screw top bottles for some of my fruit wines and JAOMs... Stuff I don't plan to age for any extended periods... I also use the 4l Carlo Rossi wine jugs as fermenters... I think it's a #5.5 bung that fits. So I'm sure you could find a use for the 1 gallon Mogen bottles

I scored a 35L Klarstein Maishfest for $150 on an Amazon Warehouse lightning deal... It's almost identical to the Ver. 1 Brewer's Edge Mash & Boil. 3 Batches with it so far. Liking it. Still trying hone in the new process, but haven't gone back to stovetop BIAB, yet. So if you keep an...

Sure, not for his 1st batch perhaps, but many (most?) LHBS crushes are notoriously poor. My LHBS was crush your own with their mill. I had to double crush to get decent efficiency. When they "banned" double crushing, an ugly junk corona mill in a bucket was my next purchase/project. It's a...

Yeah, the tepache recipes I've read and made myself all use the wild yeast on the pineapple skin. Not a lot of sugar. More like kombucha. Also best consumed quickly. It starts to vinegary after a week or so.