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How is it that when you "dip" into the keg you have carbonation and then if you disperse from tap there is none after foam settles, it is Flat? There is Zero carb from dispensing but dipping into it there is? I have read quick disconnects often create foamier pours....Yet that should NOT remove...

Not where he lives, prob a constant 115º before he goes to fire it up, LOL

I do not know GRFC but I ask about these cordierite ones... I might have to get one from France that is not one that stinks. I bought a pig and butchered it in the kitchen here, and cooked some of it in the old wall oven, it was not an orchard pig and it had a light hint of a scent like the pig...

Dough is rising as I write this. FWIW that first link to Baking Stone got back to me and they too need to burned off or seasoned as does the cordierite. They are 59.00 shipped, opposed to 39. shipped albeit 1/4" thicker at 3/4 total. I just hate when something needs to be burned off and it...

I do not care for the Lip of that steel unit. So I was hoping to get an answer to this ? All these buyers of stone the Cordierite Ceramic The stink of it even after using a couple times. Is that true or are they being sensitive?

All these buyers of stone the Cordierite Ceramic The stink of it even after using a couple times. Is that true or are they being sensitive?

Thanks for the advice. Gonna wash good, now you have me thinking about NOT peeling due to the tannins you mentioned....That or half. I have about 14lbs and was going to use a pound of banana to get 3 gallons

Its always good to practice safe kitchen. However as we meander down this path, it was the boiling water and why, and of course deviations. I prob will not bother with boiled water, considering the blanch or PU's. ABV, and good cleaning of fruit. I remove most of the skins thus far anyhow...

I am going to share what I found, how valid? However it goes along with the thread and since these are here for as long as the Server is...WTH Star San will not kill wild yeast. I rotate the use of StarSan and iodophor, since iodophor kills wild yeast. Here's the reply I got from a chemist when...

I was looking at the steel as well, I also came across some article where someone was using thick un glazed tile instead of spending 40.00 avg... Made me think of that piece of granite I left at the old house or maybe a thick piece of travertine...LOL There is also Courderite or something to...

I know where it is. I think the UFO restaurant is near there

That makes sense as I forget that the abv is at least 12% so not such a great environment for microbes, but Viruses on the other hand.... Maybe a wash in Star san before chopping and masticating? There are indeed some superstitions to brewing and wine... Like Cork Soakers...LOL Gotta say it...

That or your convection is on top, mine is in the back it's a 27" wide and standard depth GEprofile

I had to jam it in there real good to keep the door from hitting it/ not sealing tight, but I think it will work. 13.5-14" deep now... It's a convection so it has a fan in the back, hence me asking about the bottom. I think that will work

Will do, ordered one already. Fridge does not want to come down below 40ºf and has been a bit higher. I took the Thermistor off the top and pointed it down below the back of the kegs, hoping that will help with the fan

PU's ? Thanks will start using Boil water, been doing it with Campden and Sulphite on the back sweet

While on the subject, may I ask about where you place the stone? I have an electric oven and I would think to place them on the grate, however I read on Amazon that one person put it on the bottom where the electric element is on top the metal shield it has....I ask because the grates have a...

Comment to find this later but also wondered why not more fruit vs more sugar? Does the fruit become too overbearing? I have a neighbor who gave me some to make jam out of, but for the work I prefer Pindo...But I thought to give it a go if it is like a Chardonay.

I see recipes that call for Boiling water atop of the diced fruit. I was wondering what is the deal with the boiling water? Needed? I thought Campden does the trick..

So I was going to jump on the hot side of the bulb and find another ground instead of tying it to the freezer fan. But I thought that might be an energy drain or ?? Thanks Trippr appreciate the input