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I use whirlfloc tablets all the time. Recently I came across an article that talks about carrageenan in beer that is also contained in whirlfloc. Apparently it causes colon cancer. Thoughts? http://www.drweil.com/drw/u/QAA401181/Is-Carrageenan-Safe.html

Kegerator and a keg. Probably run you around 400. Really there's many ways to go here, and it all depends on your budget.

Thats true didn't think about that aspect.

was thinking about adding toasted coconut and cacao nibs to make my imperial porter an almond joy porter, but was wondering if i added like 1lb of chopped up almond joys if id get similiar results. Obviously the sugars would ferment, but i feel the aroma and slight taste might remain. Am i...

I had a similar film on a pale ale i did and had no problems with infection. It was in secondary for 6 weeks and developed a film a tad thicker than that. I noticed when i was racking to the keg, the film seemed to stick to the carboy as it emptied. Im sure after 3 months it might turn into a...

Looking for a grain mill if anyone has one their selling.

Pedialyte. That is all.

I second this. I had a bourbon porter they made, that was damn good, at a bar in roseville while visiting my mom.

I brewed the pumpkin recipe out of zymergy from oct last year, and it is the best pumpkin beer ive tried. Pocahontas pumpkin ale is what its called. I think there is an extract version of the recipe as well. https://www.homebrewtalk.com/f12/zymurgy-pocahontas-pumpkin-ale-2013-a-429819/index2.html

Ive seen some salsas down in mexico that are creamy, and damn good. Ive seen a creamy habenero type, and also a creamy type serrano salsa. Tried like hell to replicate with no luck. Anybody?

Found the thread, dis regard

I travel to mexico a few times a year, and their salsas are off the chain. I have found very few places that can replicate them. Just wondering what kind of recipes people have. Been trying to find a creamy habanero type recipe.

I get this film on some of my beers, and never have a problem botteling or kegging. Usually when i add stuff to it. If it tastes fine, your good. That film will stick to the carboy as you drain it, so it wont go in the bottles. Def nerve racking to see it though.

Maybe im way off, but it seems like you could limit to 1 extract instead of a dark and an amber. Maybe do 8lbs amber extract and change the rest of the body of the beer with your steeping grains. Maybe axe crystal 10 and add crystal 60 or something to get the affect of the original dark...

I would imagine an ale yeast. Wine yeast I would imagine could finish too dry. The one I tried was probably like a 1.086 OG and a 1.008 FG roughly. It was 11% or so. I would guess that because he said all his beers finish around 1.008ish, as he goes for a drier finish to his beers.

I feel like the beer i tried was literally a simple 2 row and crystal 80 combo with zinfindale puree'd grapes added all together beginning at primary. At least thats what i got out of the brewer who brewed this particular beer. It ended up being about 11% abv, with a nice dry finish.

Ive had quite a few beers lately that have had either chardonnay grapes or zinfendale grapes brewed with them, and im curious how to go about it, or has anyone tried this yet?

just let it sit. 10lbs will be quite the fruit beer.

Care to share? Trying to clone this as a wedding present.

I used Nottingham on a scotch ale with and og of 1.076 and it finished in 4 days to 1.019 fermenting at 64 deg. Id say you'll be happy with one pack hydrated. Sent from my iPad using Home Brew