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Kai Troester is also German, I believe. He mentions Narziss as one of his sources... He was pretty active a few years ago and was doing lot's of experiments on mash efficiency and sparge types, etc. His site http://braukaiser.com/wiki/index.php/Braukaiser.com. still has a lot of useful info

Eau de asparagus? Does that work?

Back on topic... I finally got it a couple weeks ago... Vaxed and double boosted... 2nd boost 2 weeks before the super spreader event ... Mostly mild symptoms... Stuffy nose, sore throat, fatigue.... Lasted about a week. Still getting some fatigue in the afternoons but not sure if long COVID...

Let me drink a couple more homebrews and I can easily be restock your pee supply... Wait, what?

If by infusion mash you mean a single infusion mash with a single batch sparge, I think the theoretical "ideal" is to divide your strike water and sparge water so that you get equal run offs... There's a plot floating around here showing the effects of multiple sparges on efficiency... And if...

another strategy would be to insert the bag thru the port while empty, then drop the fruit into the bag that's already inside... You'd need to secure the bag so it wouldn't slide all the way into the port, but a rubber band should take care of that...

158 *can* work... it is on the high end, but might be the right level of chewy body for a sweet potato pie inspired brew. As long as the ABV is high enough to balance the body. 156 is probably *safer* but you *are* experimenting, right?:p You could also perhaps boost the ABV with some sort of...

my only concern would be oils from the pecans messing with head retention... probably best to toast them a few days before, then let them sit in a paper bag with a little shaky-shake every day or so... Bag should soak up any oils that start seeping out...

kills off the weak ones... any wee yeasties capable of surviving 130F must be tough little bastards :ghostly: :bigmug:

What are you fermenting? At what temperature? With what nutrients? Much more info is required before anyone will be able to offer useful suggestions...

I think it's a variation on the Alton Brown turkey derrick: https://altonbrown.com/how-to-build-a-turkey-derrick/

Apparently pea-pod wine is a thing.... Lots of google hits for it... plus Pea Pod Wine recipe in the Keller collection... Who knew?

look up JAOM (Joe's Ancient Orange Mead)... a dead simple sweet mead... it's a good first batch to get you hooked. But it breaks all the rules of proper mead making... Then look up BOMM (Bray's One Month Mead)... which is a also a pretty easy recipe that relies on belgian ale yeast and...

Don't most powdered sugars also contain cornstarch?

I was pretty much exclusively no-chill for years until just a few batches ago when I got an electric AiO that came w/ an immersion chiller (Klarstein Maischfest)... I would put the kettle in the sink for a couple sink-fulls of water... until it was cool enough to carry outside w/out fear of...

ouch... Whatever rocks your world, friend... why yes, I am 12yrs old at heart ... why do you ask? :ghostly: :bigmug:

Are you asking for a rosé or a rose wine? If it's the latter, Jack Keller has recipes for Rose hip wine and rose petal wine: https://swguildpa.com/wp-content/uploads/2020/11/Jack-Keller-Complete-Requested-Recipes-Collection.pdf

With More beer, it's cheaper to get 5 10-lb bags plus filler to reach the free shipping minimum. The 10-lb bags qualify for free shipping...