Search results

You are totally right. Skin burns at around 130F, (or 54.44C). Pain is triggered before that. YMMV, as I usually can stand 140 for a couple of seconds. Don't ask why I know that stuff, haha. :drunk: If you can still hold it, you haven't killed any yeasties yet. :)

Diggin' the Razilla. Both for the name and reference to "Ferocious Raspberry" (lol'd), AND the design, for whatever reason. The drawing, while looking childish, has a very cool cartoony feel to it. Watch out for the kids, they might wanna "borrow" a bottle sometime. :D

Congrats on using The Gimp! Together with Inkscape (for vector drawings) and MyPaint (for sketchings), it's one of my favorite tools! Also, may I remind my fellow brewers that it's best to check first if images are copyrighted and/or free to use either personally or commercially, and if you can...

OP's post, in my head, translated to: "Found an ancient civilization of small living things inside a frozen box. Should I try to help them repopulate?" WELL OF COURSE YES, ******! :D

Very well summed up, and thanks for the reply by the way. My 0.02 (CAD) cents: I think there are many notions that most brewers do not fully assimilate, until they put more interest on the "how" and "why" of the fermentation process itself. First, is the fact that the wort (at least for...

*BAMP*! Resurecting a thread from the dead... what did you do with that batch? I'm planning on voluntarily souring a batch of weissbier with a sauerkraut starter/whey, that's why I'm asking. :)

Why no "RDWHAHB" advice yet? :confused: Seriously, I've had bad landlords, bad neighbors, and bad days, but in the end, being positive is the key. :tank: PS: After re-reading myself, I didn't mean to sound as if "ignoring" your issue will fix it. Just put it in perspective. :)

That's some very good advice, thank you so much. I'll try to find insulated sheets of metal.

Thanks for the tip! Also, I should probably add that I'll be using the BiaB method... I suppose I should also be using some kind of basket or false bottom, in order not to burn/melt my bag. Oh! And I'll be brewing outdoors (obv.), but it gets quite chilly here (Minus 20F is not unusual in the...

Hey folks, Put simply, I'm new to propane (although I know how to use a BBQ). I just bought a 66K BTU burner from HomeHardware. Any advice from fellow homebrewers? Should I be getting a fire extinguisher just in case? Also, "be cooking on gas"* stories much welcome! :fro: *(see...

Yeast will NOT die of high pressure in glass bottles... just saying. 4 volumes is not enough, and that's why you can reuse/wash bottle yeast.

Haha, she knows me so well... honestly, if I enter a hardware store, I can easily break the bank... haha! Hence the "convicing". :D

Would you guys recommend against sealing it, if it hasn't been sterilized? I'd say make sure you aerate the wort everyday until you can boil it. Most dangerous stuff (botulism) is anaerobic, and might not get killed by boiling afterward. But that's really a worst-case scenario. In the...

Brown glass bottles can sustain up to 6 volumes of CO2 when new. However, they are usually rated at 4, just like the PET bottles (0.3 volumes are absorbed by the bottle wall, hence 3.7 just like piteko said). Every product on the market has a "safe range" (expiration, pressure, etc.), but...

That thing, put on a slow electric motor would work miracles at bottling time... no more oxidation, and no more uneven priming... :ban: Now, to convince SWMBO. :D

As specialty grains cannot convert their own sugars, they depend on the diastatic power of base malts to do so. Mashing with more specialty than base will leave you with more non-fermentable sugars.

Is the difference between the active fermenting wort and the ambient temp really that high? I thought it only bumped by a few degrees? :drunk:

Disclaimer: I am no expert. I always make a "mini-starter" if I'm using dry yeast, by also adding a bit of sugar (sometimes plain table sugar, honey, or cooled wort) in the water in which I'm rehydrating, and it seems to help with the initial growth rate. I also let it sit for longer (maybe 30...

+1 on brew more often, organisation, and patience. Also, after brewing my first batch (from a kit), I've learned that big beers (I added more sugar to bump the ABV) take longer to mellow out, and will not be balanced until after a while.

Well, that's about 3 volumes of CO2 according to my calculations. The molasses had about 75% sugars, so I had to put more than say regular table sugar. :)