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Walmart (Anaheim) carries Parent's Choice Distilled Water for $1.08/gal in the baby formula section - that would be about a $13.37 savings on a 5 gallon batch. Water Gourmet in Walnut is $.25/gal, which would be a $19.18 savings!

I've never seen the Morebeer bag to know how sturdy it is comparatively. I've also never used a mash paddle. I know it's the traditional tool, so it must work (right?) but in my head a french whip just made more sense - it's great at breaking up clumps (and it's not going to rip my bag).

I've used my Wilser bag for years, first on the stovetop and now in the Foundry.

I stuck my Foundry on a Kill-A-Watt and it came out to $1.07 in electricity, which kind of surprised me. I was guessing lower.

I believe this is the one @Noob_Brewer posted about in post #1462 https://www.morebeer.com/products/replacement-malt-pipe-boiler-screen-35l-robobrew-brewzilla.html?gclid=CjwKCAjw-8qVBhANEiwAfjXLrkUBPRtse9MsMNrPjd8ZDngPqcxfoiMlXb4jH2RmIoy2tx4T__LoshoCfLcQAvD_BwE

This looks like it will make a fine beer, but is more like what I come up with when I want to clean out the cupboards. If the goal is to learn something about your ingredients, simpler is better. P.S.: I am so glad there aren't BJCP police hanging around, making me brew to style....

A few weeks before my 19th birthday, 1990, I was in Athens Greece with some friends. We stopped at a little hole-in-the-wall restaurant that served gyros, souvlaki, and Amstel in giant mugs (I'd guess half liter). When my friends went back for their 3rd mug, I told them I was happy where I was...

Lactase breaks lactose into glucose and galactose....:ghostly:

I think the Dark Mild would handle room temperature storage the best. If you brew it 3 weeks ahead of time, you can just add sugar to the keg and let it carb up naturally. Don't purge anything when you get there - I wouldn't even hook back up to gas immediately. Shaking like that can build a...

The bells are Golden Bells. We will probably eat about half fresh, in salads and such, and about half roasted (airfryer). The jalapenos are supposed to be a larger variety, good for poppers. I love what I call All-Out poppers, with bacon and all, but last year I started doing short-and-shoddy...

When I first started, I talked to the owner of a local sushi restaurant and they would give me all their bottles if I showed up at closing time Friday and Saturday. I was getting 100 bottles every weekend, with probably a third of them 20-22oz bombers.

Definitely! My homebrew club pours at about 10 beer festivals a year, mostly populated by well known craft breweries, and I can always count on several people at each saying that we have the best beer there. Breweries are stuck trying to please the masses but you will eventually be able to...

I buy my specialty grains in 10lb bags and just use my vacuum sealer to reseal the bags when I use them. A few years ago I brought home a pantry moth infestation in a roll of dollar store paper towels. It was bad enough that they wrecked my pantry but if those moths had been able to get to my...

I never really thought about it, but the water kiosks that are ubiquitous here might not be available in the freezing states...

My tap water is usually fine for my beers. I use a cheap carbon filter to get rid of chlorine. If I am brewing at a friend's house, I use Campden tablets. Occasionally I will want to build my own water, in which case I get RO water from the supermarket machine, $.25/gallon. My work has a...

Mine doesn't use much electricity but it's only good for about 20F. If I need more than that, I toss in a wad of Christmas lights. I just hate doing that because they aren't waterproof, although they do have their own inline fuse...

No blooms yet, which sounds like it might be typical of rocotos at 90F, but time will tell. I looked at a few rocoto pics this weekend and my leaves don't seem as hairy - but they aren't glossy like my other peppers either, and have a very fuzzy stem. Just looking at stems, they seem to match...

32oz Porterhouses, sous vide at 134F (my oldest is a little squeamish) then 500F in a cast iron for 90 seconds per side. Best mushroom sauce I have ever made on the side: portobello, meat juices, red wine, and a spoon of my homemade cayenne sauce.

My jalapeño and bell pepper plants are packed!

So I bought a 3-pack of chiltepin peppers this year and one of them got its first blooms today. I went to check the others and noticed that one of the plants is hairy! I used Google Lens to look it up and it says that it’s a Rocoto pepper plant. I guess we will see….