Search results

The latest addition to my family group came as a full grown cat into an established family unit. After the initial tensions, he's settled in and even sorted out a position of dominance. They have all learned to come and demand that the door be opened for them. He, however, has driven me crazy...

Terry Pratchett said it all:

I'm a sucker for strays and rescues, always have been. This is just the last ten years. George broke into our garage one winter at -40C (or F if you must!). My wife and I were away, and my daughter fed him ("He looked cold and hungry") He decided to stay. The next summer he came home one day...

That ain't Star San. Disregard all comments about Star San, they don't apply to your problem. When you get it clean GET SOME STAR SAN.

Sit with a beer, some tunes, my pens (not computer) and zone out while I make other people's eyes go wonky.

If you BIAB, you could try this http://beerandwinejournal.com/rye-wit-session-beer/. On my to do list, but haven't tried it yet.

Why vacuum seal? Is there any reason not to use ziplock bags? I use them all the time when freezing soups and simply squeeze any air out. Or is there an issue with permeability of the bags? Is this a problem with yeast?

The CO2 coming from your airlock will be saturated with moisture - it's unavoidable in a fermentation chamber. This has worked for me and many others. I haven't had any mold since I started using them in my ferm chamber and keezer

Check out this site https://blog.khymos.org/2011/01/30/diy-mineral-water/ Updated spreadsheet available here https://blog.khymos.org/2012/01/04/mineral-waters-a-la-carte/

I've been using the FoodSaver "FreshSaver" with the mason jar adapter for the last 2 years. Couldn't be happier. https://www.walmart.com/ip/FoodSaver-FreshSaver-Handheld-Rechargable-Vacuum-Sealing-System/15777783

MSDS lists it as 50% Phosphoric Acid. Should freeze at about -40 F (or C). Edit: Just looked at MSDS again - it appears to be 50% of 75% phosphoric acid, so about 35% pure acid. This should freeze at less than 14 F (-10 C).

My local homebrew supplier sells them, converted by a local fire extinguisher company. Dip tube removed, correct valve installed.

I tried a simplified version after reading the whole thread, hoping it would give a slightly sweeter cider. Mashed high and it was a bit sweeter, but not much. I liked the bit of malty flavor, but thought it could use more. Read the Gunslinger thread and decided "what the heck". I just put down...

Finally found the pictures. Nottingham on the left, 1118 on the right. Made with pasteurized, "not-from-concentrate" AJ. I think this was about 3 weeks in. Both came crystal clear in about 8 weeks, nice golden color. IMG_0618 by opercularia posted Nov 24, 2017 at 3:16 AM

I did parallel brews with Nott and 1118 once. The Nott cleared faster, but they both ended up about the same. I personally liked the Nott better, but others disagreed with me. I'm not a big cider drinker, so what do I know? p.s. I'm also getting on - I had to get my glasses out to read the...

My pack says 0.5 - 1.0 g/L, not gal. I use 1 pack for 23L, but seldom brew over 1.050.

Pull trigger,set speed, push little button in handle and walk away! Bonus if it's dedicated, next time just pull trigger, push button, walk away.

I'm able to pick up, so I buy most of my grain from him to avoid shipping costs. Recently bought several pounds of hops from him. It looks like he repackages from Hops Connect bulk packs. Two were well sealed, one had lost its vacuum. I always repackage my hops in sealers, vacuum and freeze. I...

Biabing and kegging in Eastend, miles from anywhere. Relying mostly on online purchases, with major grain purchases etc. from Prairie Brew Supply when I can make it to Regina. Used to buy from Western Malt Distributors in Saskatoon (good prices and variety, but all bulk), but shipping was...