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no problem

try the juice concentrate when back sweetening and head out the the smoking/grilling section of the hardware store and pick up some apple wood chips. I like to throw them in the oven at 200 for a while to "toast" them and then soak them in just enough vodka to cover and throw into the primary...

The Hiram Key was fantastic, couldnt put it down. reading Born in Blood right now, very informative but kinda < MEH > . . .

anarchy will prevail . . . or not . . .

BOOOO I had the better title :fro:

I have pictures :p

http://www.tmz.com/2012/02/11/whitney-houston-dead/#.TzcUkflZo8A

angry birds . . . to pass the time during fermentation :tank:

4 liters (give or take) a day of Diet Coke . . . but it beats the 4-5 pots of coffee a day I was drinking :o In the summer I like lemon aide but with the diabetes I cant do sugar and aspartame is the only artificial sweetener that doesnt mess up my guts (laxative properties if ya know what I mean)

Could have been better but TBH it wasnt any worse then the other crap Hollyweird is putting out

I've got a 4" and a 6" made out of PVC pipe. I just cut it down to length and then used a 1/32" drill bit to add drain holes for the whey. Used a cheep 1/2" plastic cutting board for a follower.

:rockin::rockin::rockin::rockin:

100 degrees out? give me a nice ice cold BMC -30degrees nice heavy thick malty ale please . . . the nice thing about beer is there is always a style to meet the occasion

latex (or PVC) gloves and keep moving . . .

toasted wood chips or cubes . . . soak them for a few hours in just enough vodka to cover them and toss them into your secondary for a couple weeks I prefer these

try to add it when you are heating the curds prior to stretching as for the tough and firm mozz . . . bread it, fry it, and serve with marinara :D

Have you lost your mind? NOTHING good can come of this and even if they are best friend 20 years down the road when you leave your socks in the middle of the floor your wife will use it against you.

pasteurized and homogenized is fine . . . just not ultra pasteurized. What method were you using? Did you use chlorinated tap water? Did you heat your curds enough?

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