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just stuff them in your face. That's the best way. This is what I'm teaching my kids about the raspberries that we have growing out front.

I pitched some of my "failed?" w-34/70 into a starter made of Malta Goya on my stirplate (first time I've used it for anything other than stirring water) and I'll be using that to see if they were totally toast, or just mostly toast. I used Malta because I didn't want to shell out criminal...

Looks like red currants to me too. I am not an expert, but had some in the backyard growing up. Tasty. Also good dried.

yes, and even if you can vacuum seal, doing this and tossing in the freezer works at least as well, if not better.

Lies. I've kept it in the freezer, after opening it, vacuum sealed for well over a year and used it normally without issue

i keep an old electric kettle in/near my brewery. I fire that up, and pour the boiled water onto my sugar to get it to dissolve, and then pour straight into the bottom of the bottling bucket and rack onto it.

Stick them out in the sun to air out and let the sun get at rhem

well, I'll definitely be trying this again, and we'll see if either the S-04 yeast, or the Vermont Ale yeast that I did on separate occasions stored any better. Who knows, I may be picking up some DME to actually use the stirplate I built and proof some of the stuff that I still have.

Yeah, it is higher than I was shooting for. Future batches will be lower concentrations, with better math

you're reading me wrong. I placed 29 ml of glycerin into an empty 225 ml bottle, and then topped up to the 225 ml volume with slurry. so 29 ml glycerin, 196 ml of slurry, which settled out to about 130 ml of dense slurry. So 29ml glycerin of a total of 225 ml of volume 12.8% glycerin in the...

what Yoop said exactly. you're not increasing the percentage of methanol relative to the ethanol. and yes, if you did start going blind from methanol poisoning, the treatment is hydration and ethanol (Beer). Since your body will process the ethanol in favour over the methanol, and the fluids...

I was ball parking the math and had added 1 oz of 100% glycerin to a 225 ml bottle topped up the rest of the way with slurry. Admittedly this was 13% solution. It was also capped with crown caps. Then it has shaken to thoroughly mix in the glycerin. I placed it in the fridge for 2 days before...

Process was pretty straight forward and my glycerin quantity was measured by giant syringe. I'll give it one more day before I pitch some us-05 that I have on hand

I pitched 250 ml of w34/70 frozen slurry into 3 gal of 1.037 wort yesterday afternoon at 60 f. I haven't seen any signs of activity yet. Trying to rdwhahb but it's difficult. First time that I've repitched from frozen.

So from the looks of things, I made an American blonde?

Thanks for the suggestions. I'm taking some of it and running with it. 1.59 Kg 2 Row pale 34g 6 row 28g pale malted wheat 25g Vienna 43g flaked maize 3g Chinook 13 AA ish FWH 6ish IBU 18g Hallertauer 6% AA at 10 min 9 IBU I've chilled down to 60F and am waiting for my w-34/70 to...

Ok here's what i've got hopefully you can help me throw together something sessionable, light, balanced or malty, and lagerish? 3 gallon batch 80% effects 1lb MO 5 lb 2 row pale 34g 6 row 225g carafe am 1 lb biscuit malt 43g flaked maize 231g c15 237g c85 217g honey malt 28g pale wheat malt...

Close. Because of the volume of juice you're adding you need to factor the new volume that you need to prime. You would need 168 grams or so for the new volume. You may find it easier to prime with apple juice concentrate, one can should do. Thaw it first, the mix it in, and you'll still have...

Man, I'm blind

Did we miss the announcement? Did it end up in another thread?