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You're a good man Dan, I always love your posts. I'm sorry about your parents, that's way too young to go. I have about half and half bent stem and straight stem, I love them all. I'm the first one in my family to start smoking a pipe, my parents never touched tobacco as far as I know, I'm...

When I was learning to brew I read How to Brew by John Palmer and spent hours on this site reading the collective experiences of people here. I would recommend brewing a recipe from a published source of a style you enjoy and maybe tweaking it in some small way. Mostly at this point though the...

A very simple way to keep your fermentation temps in range is to place your fermenter in a rubbermade type container and freeze some water bottles to place in it. I used to do that all through the summer then we lived in an apartment and the ambient temp would be up around seventy.

Alright, I'll come help you drink through your cellar if you really insist. It won't be easy but I'm willing to shoulder that burden for a fellow homebrewer.

Baked potato soup with some lumpy, funny looking dinner rolls that were still delicious. I am not a very good bread maker it must be said.

On an AC motor the capacitor is used to energize the second phase winding, because a single phase motor would never spin. These capacitors are non-polarized, so I've been derailing this thread for no reason...

Yeah that sucks man! I'm up here not too far from Canada and it hasn't heated up enough to pull the ACs out yet. Hell, I wear a jacket when I'm leaving for work most days

You've sent me to YouTube to rewatch my favorite electrical engineer with a unibrow explain capacitors. I don't mind and I was kind of right but it's a dialectric between the two plates. If you hook it up backwards it will explode though.

I'm trying to remember why caps are polarity sensitive, I think it comes down to chemistry of the two plates that are separated by a semi-conductor buuuut I'm foggy on if that's correct.

On caps the long wire is positive! Good on you rolling up your sleeves and fixing it yourself, there's not nearly enough of that these days. Most things can be fixed with a $10 dollar part and a Phillips screwdriver, maybe a standard and some allen keys possibly. The hardest part is having the...

I never considered doing a pesto based Hawaiian but that sounds amazing! My typical gripe with Hawaiian pizza is the tomato sauce is way too sweet combined with the pineapple. I'm going to have to give that a try!

I love it! Also nice name! I brewed a smoked porter and had about a gallon left over so I fermented on some 34/70 that had been in the fridge for a month, I only got six bottles but it's so good I kind of regret pitching ale yeast on the big batch!

I am a bad brewer that transfers everything to the fermenter. I don't use any finings and my beers drop crystal clear on the bottle. I'm the words of my brewing forefathers "everything works if you let it.'"

I know I'm going to get reamed for this but I never brewed a lager until I read the warm fermented lager thread on this forum, all forty some odd pages of it. Then I brewed a few "lagers" with saflager 34/70 at ambient temps in my basement (55-60°F) and they have been some of the best beers I've...

Same here man, I work in an industry that the work doesn't go away unless you get it done so vacations just set me back. Plus with three kids a vacation is more work than my actual job! Still I really remember our vacations really fondly and I know I need another one but can't afford it right...

I was sick a few weeks ago and it stuck with me for a whole two weeks so I hadn't smoked in about a month but I did today and hell the first whiff of tobacco excited my senses in a way that's hard to explain.

Welcome to the forum! We always like hearing about experiments so don't be shy!

I would love to sit and share my homebrew with my dad, he's still alive but hasn't drank since he got a DUI when I was pretty young. I would love to share a beer with my mom too but she's allergic to everything under the sun including wheat and barley. Moving onto the ghosts I would love to...

I'm with dmtaylor, at only six days into fermentation I think your yeast have a lot of work to do still. After the primary fermentation the yeast cleans up diacetyl and other off flavors, give it another week in primary and then keg or bottle and give it even more time but it's worth it to enjoy...

I made beer today instead of mowing the yard. Hopefully the weather is good enough I can mow tomorrow after work and enjoy a homebrewed wit beer afterwards.