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If the taste and smell were not bad, I might do a run anyway as a “wetrun” just to get back in the swing of things and see what I might be lacking in materials/equipment and/or where I need to tighten up my process. The grain is already paid for, so other than your time, a few incidentals, and...

I feel your pain; my wife had a college roommate with the last name “Moss”. I was so disappointed when I found out that her brother was not named “Pete”. ☹️

I have used expired yeast numerous times; no failures so far. The record is a wine yeast 10 years past expiration, and it worked just fine.

These barley cookies were absolutely indistinguishable from oatmeal cookies, and of course, delicious! Oatmeal cookies, with the chocolate chips, have always been my favorite, too.

I’m going to approach from a different angle. I am not crazy about going out. I like knowing who cooked my food and how they did it; meaning, I trust me snd the wife. (We won’t get into where the food came from, but that’s part of it.) I also noted that the OP had a half gallon of beer and...

Remember back in the’70’s when the generic products hit the grocery store? The packaging was always plain white and just had the product name in black block letters and the obligatory product information panel. I was on campus then, without transportation, but walked over to the A&P a few times...

Just a little follow up. The Mexican lager\Corona clone has been lagering since first week of May. It is beer! It doesn’t taste exactly like a Corona, but that’s not necessarily a bad thing. 🤣 I do find it quite refreshing with a dash of salt and a splash of lemon juice with the heat index...

I will definitely try this! Thanks!

The only issue I can think of is that most of the whole grains still have the husk on them. We really like the roasted barley taste in the Irish stout, so I am tempted to try some in a bread recipe. We only purchased our grain mill back in December, so I have yet to remove the regular milling...

Alas, the cookies are gone, but not forgotten! I can tell you now that I couldn’t tell one bit of difference between oatmeal cookies and these barley cookies. Since I buy barley in bulk for our house favorite, Irish Dry Stout, the new favorite cookie is barely cookies! If you’re looking for...

Just so I understand; the fruit bag has been in there the whole time? If so, there may have been some sugars back in the middle of your sack that the yeast couldn’t get to. Your squeezing it out just rang the dinner bell. 🤷🏻‍♂️

The wife said that she wanted to do something with the package of chocolate chips in the freezer. I suggested cookies. My favorite has always been oatmeal cookies. However, we found out awhile back that we prefer steel cut oats to flaked oatmeal, so no flaked oatmeal in the house. I suggested...

I have posted this a couple times before, but it comes to mind every time someone posts about delayed yeast activity. In fact, I first thought of it right after my own recent experience with a slow starting lager yeast. Nothing!

I have never made any moonshine, but enjoyed reading about the culture in the Foxfire book series. I don’t recall all the details of the recipe, but I distinctly remember that they would wet sacks of whole kernel corn and put them in a warm place, such as by a wood stove and periodically turned...

Right. I picked up a 5gallon PET carboy awhile back in a Craigslist package deal. I let it sit around for over a year before I actually decided to try it. I was very pleased with the results and decided that I will try to get some more. I usually transfer to a keg via closed transfer as soon as...

Very seriously considering going with plastic carboys. No breakage/spillage so far, but the risk and the weight is an issue. I have recently passed on several glass carboys with warnings to the recipients. One was well aware as she had already broken one previously. I could go the stainless...

I did a batch from mango nectar juice awhile back. I seem to recall that it was a little slow starting. Does not hurt anything to just give it a little more time. I posted the following link in another thread when I had an extremely slow start with my Mexican lager. .Nothing!

I’m primarily a brewer, but I keep wine going most of the time. I ferment in glass carboys, except when I start off with fresh fruit and primary in a bucket before moving to a carboy. If I am using juice, I rarely rack it to a secondary, but just let it work/age until it clears. Then I use a...

🤔 Maybe not quite in the best way.

Can’t say; I always fall asleep. 😴 💤