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I am also plotting my return after my last grain purchase was in 2012. The industry has change a *lot* since then. When I moved here in 2018, I kept my grain mill, refractometer, and therminator. Going to give the therminator a chance, by removing all the fittings and giving it a 1 hour sauna...

Pressure can in 1 qt canner jars, I do 7 at once, that's 7 brew days. Each jar gets 100g DME, a pinch of yeast nutrient, fill with (in my case, RO) tap water to 1/2 inch headspace, Wipe the rims, add rings and tops, tighten firmly, shake to mix contents, loosen a bit, 20 minutes at 15 psi...

I was USAF stationed in Germany (Wurzburg) for three years in the late 80's, where I was exposed to (and drank a lot of) real beer. Back stateside, got very into homebrew, for obvious reasons.. The only beer recipes I've seen or made since then that used crystal malt were Arrogant Bastard...

My 'local' HBS is four hours round trip. Welcome to the South West. I've set up for dry yeast farming in the freezer, I'll let y'all know how it goes. BTW, there are more cows than people in New Mexico. We love it here.

Bingo. Say we have a pressure canned starter 1 liter from DME, a pinch of yeast nutrient at 1.035 OG. Would someone explain to me why a pitch of one packet of dry yeast into this would be a Bad Idea? Yes, the pitching rate would be high for the starter, but why would this be bad for the yeast?

I believe this will do the trick in SS...

We have two horses, a 28 year old purebred Arabian, and a very, very large (1400#) 20 year old Paint. Their feed is tightly controlled - alfalfa hay and a blend of 'senior pellets' and beet pulp pellets soaked in water overnight. Having had to put down 2 other horses we owned due to colic, I...

FWIW, my well water is 4150 PPM TDS. Gypsum. As a result, we installed a whole house RO system - current tap water is at 90 PPM. Brewing a dry irish stout Saturday, I'll let you all know how it comes out.

I've been out of the homebrew scene myself for about 7 years, just started replacing/upgrading equipment. Things have changed A LOT since 2015. My advice: Camlock all connections. Equipment gets male fittings, hoses get females. BobbyM has best prices. Tubing: Amazon. I have a Therminator...

I've worked in software for a very long time. Software that looks legit does not mean that it's not doing evil in the background. It also does not mean that it's accurate, or doing what it says it's doing. Caveat Utilitor.

Did a 5.5# Sirloin Tip Roast yesterday on the GMG, came from one of the cows we raised last year. We don't buy beef in the stores any more... Rubbed with a Paul Kirk derivative, using some waaaay hot paprika a friend brought from Istanbul. Apple pellets, set at 325, pull and foil at 130...

I think I was getting tired - what I was getting at is that starsan may/may not extract or modify any/all of the aromatic organic chemicals you're trying to add to your beer. If (say) you soak the zest in a couple ounces of vodka for a day, then add that (zest and vodka) to your fermenter, you'd...

A very valid point here. Besides, there is a range of elements that brewers will want to use... :-)

Vodka is a solvent (good) Vodka has no flavor (good) Vodka was made by yeast (good) Vodka will naturally extract the flavors you're looking for (good) Starsan is a sanitizer (bad) Starsan is probably the last thing you want for this.

A brew day here is all of $1.30 worth of juice.

After suffering a (big) deep 3rd degree burn from a fitting failure while brewing years ago, I no longer have the stones to do weldless fittings at all. No, it wasn't a weldless fitting failure, but still makes me very nervous. If it works for you, great. I'm putting one each on my picnic...

Seriously, man. That heat stick looks killer. I'll buy one the day it's released. :rockin::rockin::rockin:

I think carbonation drops are a very expensive route to take. If you already have them, may as well use them, but in the future, I'd just use corn sugar. 68 is fine. Welcome to the collective!

I see two choices here: 1) Ferment in plastic carboys. You'll just have to fill them in the garage and hump them to your fermentation location. 2) Build yourself a temp controlled fermentation cabinet or whatever in the garage. There are threads (I forget the name of these) describing this...

JSP Maltmill I bought some 12 years ago or so. This one is fully adjustable at both ends of the roller, and both rollers are driven. Does a superb job. Spendy, but it will out live me.