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been a while since brewing a heavy beer myself. probably same time frame. I do remember a barleywine i made, 6 months after bottling it was still so so. after swilling a couple here and there i forgot about a sixer stashed away. a year later i was kicking myself; it was unbelievable how well...

well was not fermenting in the middle of winter in it. built a side fermenting chamber off an old fridge with holes in the side and in and out fans. used it to keep minnows and beer from freezing at outside temps down to -30 degrees albeit being in a garage. temp controller and very small...

and in the belly. Of course sour dough bread would be great. Poor man's corn bread with citrus made honey. Good to have been keeper friends.

I would say once doughed and stirred temp should normalize all through. Didn't see mash water ratio. Thick mash will yield differently than a thinner mash. I use 1.25 quarts/lb although mash tun capacity gets in the way.

is it a recirculating mash? or just sitting mash? maybe i missed something. on the US 05 yeast, i dont care for it my self always had clearing issues. nice clean yeast and others cheer for it but not me.

not worried about it. Nature has it's ways with ebbs and flows. although hops are now more breed into varieties the modified genes may not like some things. but the good ol original strains been around for a very long time. I am sure they will breed modified strains for more drought...

huh, doing chili tomorrow with first time making cornbread hopefully turns out good.

i barely use any soap washing the knife. unless i got it oily some way. hot water wash and dry immediately. i like to take care of them right away as to leaving them on the counter for me or someone else for an accident. sharp knives are no joke can make a weekend turn bad quickly.

used chefs knife with those two bottom handles. did not fit my hand well. had to make my hand fit the knife. otherwise there blades are great.

never threw them out in the trash. they go to the local composte pile. in return i get rich black soil whenever i want. will throw some out in the winter as the birds like to pick through them. granted i live in a small community where yard waste is composted and branches are turned to wood...

depends if you really need the label off for particular reason. had some bomber bottles that were just a pain. carb cleaner took the gum off. after that just left the labels on wasn't worth the hassle.

apples are great at fermenting by themselves. like stated nutrients could be an issue. also stated remove as much head space as possible natural cider does not ferment as aggressively naturally as if you were adding a bunch of yeast to it. in my bio pic is 140 gallons of natural cider to be...

ham and dumpling soup.

i admit i am not familiar with these units. i assume it is an integrated element for space savings etc. like i said the element should last ones life span of brewing but there are always defective hardware. wonder what there warranty is for the element side of the setup? Low cost hot water...

This seems as a bad engineering gimick if true. who would design something not being able to replace the element. guess i dont know the cost of these units but sure it is more than a coffee maker (of course the old bunns did have replacable elements at one time). in perfect world the element...

I think Fred Bear quoted "remember you grandfather used to come out here in a red plaid jacket" referring to bow hunting of course.

i will take it off your hands. got to be stainless as soda pop is corrosive. and made in the usa. i would trust it. i took kegs out of the scrap yard the coke plant tossed.

love the slow pace of soups or stews. in reality probably takes more time to prepare ingredients but if planned right there is no rush to cook it.

I miss my sam adams glasses. had four and broke them all during brewing my fault for putting them in bad places. I do need to get some goblets as i prefer those with stouts and such. and some pilsner glasses as they work great for ales also. what is the volume on these with head?

and some kraut?