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Yes, I always torch over the open fire. Also worthy noting that you shouldn't let the blue part of the flame touch the meat, I always hold it far away to only burn it using the heat blast, and not the flame itself. As a PSc a blowtorch also torches cheese very nicely that sprinkled over pasta...

When I smoke or slow-cook chicken (or pork) and the skin isn't as crispy as I'd like it, I just go at it with a blowtorch. Crisps it up quickly.

Those numbers don't seem right. Grapes with a natural sugar content of 26 Brix sounds a bit high. Did you measure with a hydrometer or a refractometer?

This is not a bad idea. Add a single malt whisky (cheap one, please) to beer to see how it tastes and if it serves the purpose?

With that logic (and this is sounding more rude and attacking than the point I'm trying to make, so don't take it too seriously :P ), I should probably tell you that the people here in SA that aren't financially stable enough for proper booze, they buy methylated spirits, pour it through a white...

I found the same, yeah. Initial beers are fine, but always a bit "meh". I now, in my first beers, always clarify the wort before going into the fermenter, and then pitch the yeast onto pretty clear wort. The result is a very clean yeast cake, and I capture the whole lot of it. I'll typically...

Dumb idea. Hot and fusels aren't just taste, they're associated with toxins like acetone and methanol. Willingly drinking that is not smart.

I thought I had a mistake somewhere, but the gist of it is that a hell of a lot of CO2 is produced. Thanks for that!

Yup. There's a reason breweries are looking into repurposing the CO2 they produce during fermentation. It's because fermentation produces A LOT of CO2. The chemical reaction for it is (and I'm posting it here because I've never really looked into it myself, so it's awesome): C6H12O6...

Also keep in mind that if you mount it too high, it won't reach the liquid in smaller batches.

200mg/l seems a bit on the unsafe side, actually. Hell, maximum daily intake of sodium is considered to be no more than 2,300mg per day. Salt is 39% sodium, so a teaspoon (5000mg) of salt per day and 2l of water and you're exceeding your recommended daily sodium intake levels.

If you know the quantities of what you added you can look for their gravity addition, typically given in points per pound per gallon, and work from there. Something like table sugar, for example, contributes 46 points per pound per gallon, meaning one pound of table sugar adds 46 gravity points...

I don't do that either. I clean the keg with SPC if it's specifically dirty (usually every 2nd or 3rd fill), otherwise I just rinse it with a hosepipe outside on the lawn. Then it gets filled to the top with StarSan and I use CO2 to slowly push the StarSan out. Then I know there's nothing but...

I know a guy who used marshmallows, chocolate and bourbon to make a 12% ABV monster stout with those flavours present. I can't say I'll brew it, but I'll try it if it's offered. Personally I like a few more basic styles of beer, and while I love to try weird and odd things (my wife told me...

I've fermented an IRA (twice now) with Lutra, and kept it at 27°C. I had no yeast flavour in the beer remaining after 5 weeks since pitch, 3 weeks of those in the keg. It still presents with a kveik-like bite on the tongue in young beers fermented with it, but it cleans up really well after a...

I've had beers refuse to clear, even after months in the keg. They still went down fighting like a champ tho, so I don't care.

If I catch it wet, just rinse with clean water. If it's dirty, a warm SPC solution through it does the trick.

Copper is considered one of the few same materials to use with distillation. It actually draws sulphur notes from the vapour (although it's typically contained in the column and packing, if any packing is done), and not in the condenser. I hope damn well not in the condenser, to be honest.

I think I use my still more than my coffee maker, to be honest. It's never stored too far away. EDIT: I have to also add it's a 50l still, and it stands more than 6 feet high. It's bigger than yours :D That being said, it's not illegal to still in South Africa, so there's that. It's a...

I will never have all my taps dry, so there's that. I just enjoy lagering beers, and storing them flat seems to be the only way I get around to doing that.