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For my ciders I like soaking the oak chips (cubes mostly these days) in rum. It takes care of anything that may be in there and adds a little of the booze flavor in there. I personally don't care for whiskey / bourbon etc barrel aged. |For the cinnamon I've added it straight in, but I got good...

I had to reuse a cap once in an emergency. It didn't work well. I have bottles I've reused dozens of times - I think there's a couple that have had almost every batch I bottled in them - and with proper rinsing and sanitizing, there's not issues, but I wouldn't reuse a cap. Yes, I'll snap one...

That's the hard part, because as everyone knows, traditional cask ale is gravity or pump dispensed, with air allowed in to replace the volume. Air (oxygen|) doesn't work with beer, so unless you can knock off 5 gallons in 3 or 4 days, it's going to go bad. There are CO2 breathers, that...

Every Rose Has it's |Thorn - Poison

I'd replace the hoses no matter what they look like. As far as the rest of the hardware - taps and such, I would take them apart and clean them as much as possible. Make sure the regulator is still good - test if possible with pressure making sure there's no leaks. |As far as the follow up - it...

Most of the baking recipes I have say to measure by weight, since flour especially, but also other fine-grained powders can pack down and vary wildly in weight. My pizza dough recipe I've been going by weight and it was never as consistent as it's been since I started that. (my recipe is from...

Had a good snowstorm yesterday, so work was closed (I don’t have a rig to work from home at this point.) So I put up a lasagna. Did it as meat and veg - sautéed hamburger and added the sauce to that, and a pack of frozen spinach into the cheese mix. also put up a batch of challah bread dough...

Depending on if it's grain or extract, you could be fine. |Extract, especially liquid, doesn't improve with time. IF you kept it cold the whole time, it would be better than warm. The yeast should be fine, you mentioned it's dry and been in the fridge. |As far as the mash goes, maybe try...

Guessing for a couple months it won't be an issue, as long as oxygen didn't get it - or minimal. It you had forgotten about it for 6 months or more, there might be some issue. This is mostly the stout I'm talking about. The couple times I made mead it took at least this long to get done anyway.

I used 1 lb in a 5-gallon batch several years ago. It was basically undrinkable. At the time it was supposed to be a smoked black IPA. By the time the peat had faded enough to be drinkable I just called it a smoked porter.

Take Five - Dave Brubeck

and a diabolical chicken stepped on his forehead.

Several sources (and my own experience) says that semolina flour works better than corn meal. Among other things, it has a high smoke point, so depending on your oven temps you won't get that issue. Also, it releases better if there's still a bit of moisture on the bottom of the skin.

Was at a family wedding this weekend (event was Friday night, spent Saturday making our way home.) Checked out Bright Eyes brewing in Long Beach, NY and stopped at 2 Roads on the way north. Got a couple crowlers to go from BE, and a few sours from the Area 2 project from 2Roads. Then stopped at...

Is that Homebrew Emporium? Didn't know they closed down in town. Right now I think the closest store to me is the one in Boylston. My go-to was Strange Brew, but they've been gone a couple years now - just missed the whole COVID boost. Since then, I haven't gotten a ton of stuff, but I've gone...

Mama Said - Lenny Kravitz

See, I've always read to have the water at mash-out temps, and allow to sit for a little bit to get the most out of the mash.

Not you in particular - but ther's a few I've seen that do. Yeah, off the same bag, if you're getting that wide a difference, it's something to look at. .008 is close enough to the margin of error I wouldn't worry too much about it. .022 is pretty far off. You're not really wrong in sparging...

So the big question is, how far off are you from the expected OG? And where are you getting those numbers? I usually input my recipes into brew software - I use BRewers Friend. over time, I've tweaked my profile for my system, though TBH I didn't really need a lot of tweaking - my numbers were...

Planet Caravan - |Black Sabbath