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I do have a propane torch, but it keeps going out when I aim it down at the surface. That's why I grabbed the heat gun. Will have to get a new torch nozzle before I try this. The epoxy I am using claims 72 hours to cure. Do you usually wait longer than that to sand, or will I be good at 72?

Having issues with bubbles in my epoxy. I built my bar top from oak, and assumed that 2 coats of polyurethane would sufficient to seal the pores in the wood before applying the epoxy. I was wrong and the wood is releasing a lot of bubbles from the grain. I have been trying to stay on top of them...

It was pretty entertaining watching them repeatedly try to get up the sides. They never learned and shocked themselves over and over. Although, I would love to see the automated turret in action.

I used to live in Texas, and had a problem with fire ants (nasty little buggers) getting into my dog's food dish. Chemicals were out of the question because I didn't want to poison my dog. My solution was electricity. I found some conductive copper foil tape from 3m. I placed 2 rows of it all...

I made my 4 tap box with the taps 4" apart, and the tips 10" up. My coffin is 9" deep with a backsplash set 1.5 inches from the front and after accounting for the thickness of the wood and insulation, I have a 5" deep x 20" wide path for my lines and fans. It looks like my 4" shanks are gonna be...

I noticed that you added yeast energizer but did not see yeast nutrient listed. Maybe this is the cause for the slow ferment?

I haven't had a chance to put it into service yet. I am still building my keezer/bar. I am feeling confident it will work well enough for my needs while keeping the probe out of the water and less prone to corrosion.

I haven't finished my build yet, but I think it should work well. My main concern when I made this was keeping the probe out of the water to prevent corrosion.

I am building mine right now, and this is what I came up with. I made it from a yeast vial, a peanut butter jar, and a coat hanger. Water goes in the jar and the yeast vial with the probe in it is suspended in the water.

So pretty! Have to touch....

I get mine here too. Haven't had a mead made with it finish yet, but the 60 lb pail of raw wild flower I got had a great aroma and tasted great.

I read several reviews of the 630's I bought and saw no quality complaints, just price. Nearly everyone loved them. Since my budget in now a little larger, I might as well go big.

Well, my employer just solved my dilemma for me. I was informed that I will be required to put in 18 hrs of overtime every week for at least the next month, which will give me an extra $700 gross in my paycheck each week. Ordered 4 stainless faucets, and my design is changing from a collared...

I am currently in the planning stages for a keezer. While shopping for some perlick faucets I saw that the chrome plated ones were about half the price of the stainless ones. My budget is disappearing pretty fast so I am considering going the chrome route. What are the disadvantages to these...

I use a secondary for my high gravity brews and meads because of long aging requirements. I don't like to leave them in plastic primaries and on the yeast cake once primary fermentation is complete. I also use them for light colored ales and wheat beers to be able to judge when they are clear...

Agreed. I have lots of time to let it age. Got a couple other batches in the pipeline before it. Also got lots of beer to hold me over.

Since being blended, it has begun fermenting again. It is going slow, but a flashlight held against either carboy reveals steady streams of tiny bubbles. A small taste last week was good, if a little hot and sweet. I think the caramelized flavor is gonna be very subtle if it is noticeable at all.

Final update: the last addition failed to ferment at all and gravity is stuck at 1.02. I like the complexity the caramelized sugar gave it but it is way to sweet. I have started a 6 gallon batch using 2 lb per gallon so it finishes dry and will be blending them both together. If I was to try...

6 gal traditional (for blending with last year's too sweet experimental) 5 gal BOMM 5 gal BOMM (blending w/ juice to create 6 gal apple/cherry cyser. This count as 5 or 6?) 57 + 16 = 73

A baby seal walks into a club...