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I'm having a terrible time! It's even in my tomatoes. I sprayed it with a fungicide that's what the white specs are

It's getting worse and worse almost to the top of the plant. No idea what it is. I sprayed some fungicide on it that's what the white stuff is. Help!

I'm not new here but canning beer it's something I've never heard of. I would imagine it would be the same as using a bottle. Would be interesting to see your cans and how you seal them

I have Aviation oxygen I run through a .5 Stone. I don't have a volume regulator all's I have is a pressure regulator. And I run it at 7 PSI anywheres between 1 and 2 minutes and always making a heavy Gravity beer never had a problem

I'm not sure what your sauce consists of but I have spaghetti sauce with deer meat in it that I pressure can that's over two years old and still yummy

To remove the alcohol I understand the 173 degree process. I suppose it depends on the amount you are heating to 173 degrees as to how long you hold it at that temperature. Do you have a volume per time ratio figured out

What would happen if you naturally carbonated in a keg after the fermentation and dry hopping is done and bottle it straight from the keg. Sawing one inch off of the pickup tube would that prevent from picking up the sediment on the bottom? I'm assuming you're you're still have to hook it up to...

I think Homer Simpson has one in his garage give him a call LOL just kidding man I love the name I have no idea but I had to respond

I am only on my 3rd extract beer batch and Pitch the yeast last night and this morning it's working nicely. I use star San and I would have to say I'm more careful with beer than I am with my wine because of all the threads I have read about infections. What is an infection and what does it look...

Any kind of tower would be better than all that alcohol abuse! I use a refrigerator that holds a total of 4 5 gallon kegs and only have a 2 tap in the door and a picnic tap for the beer. I do like the picnic tap for the Beer because I put a 6 inch hose on the end of it so my beer fills from the...

I think I may have followed this right. You're cold crashing for 3 weeks at 32 degrees and then you're going to self carbonate in a bottle with priming sugar? At 3 weeks at 32 degrees you might have killed your yeast or hurt it real bad

I kegged a Dead Ringer IPA extract kit and am force carbonating it so maybe I can drink some on the 4th. I brewed a IPA clone today from our local Brewery had a hard time cooling it down with my ice bath. The picture I posted is what it look like when it finally got below 100. Is this what they...

I had no clue either but it makes sense.

Well thank you gentlemen. I went out and stood it on its end. Thankfully I haven't opened the CO2 valve yet or even hook them up to my kegs so I should be okay thank you for the input

I have a keg of beer that needs to go in there in a few days and my three and a half gallons of maple syrup takes up so much room so I finally put my tank on the outside. By the way the maple syrup wine is tasting really good at 2 months old

What is the concerns about brewing beer and Brewing wine in the same room? Take for instance I just pop the lid off of my beer bucket to dry hop and then closed the lid. And then a day later I pop a lid off of a bucket of mead to D gas. I have heard people say do not brew beer and wine in the...

I have to agree with that last statement because as soon as I added the dry Hops and closed the lid on the bucket my airlock went crazy

Thank you sir

I do have a little chest freezer with an inkbird temperature controller. Can you talk to me a little bit about cold crashing this is my first batch. What temperature and for how long? I'm only using my fermenter bucket and not using a secondary

Thank you for the input