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Health issues lately. I left 11 gallons of LoQuat wine on the must for 4 months. In a keggle with a Farberware lid. It occurred to me the other day that it probably settled well enough that I could syphon off a gallon. I took a bottle to a housewarming. Flavor is not right, a harshness masks...

NOT to make frijoles. The homebrewer next door and I have made a break through is de-gassing beans. After I read some where that the gas is made by the biota in our guts eating the undigested long chain starches, we tried this: After soaking an appropriate time (overnight, or several...

The worst triggers for my Gluten probs are Modified Food Starch and Malto-dextrin. And soy sauce made with wheat, that has 40% more Carbs than wheat free SS. And another baddie is corn tortills made with amylase, but I can pig ouit on one brand that is not. I'm wondering if my probs might be...

Several years ago a friend gave me a 32" section of stainless duct w/ flanges on each end. Hand rolling a cone around pieces of pipe, a bit of tig welding, a heap'o bronze fittings, and tada!

I just tried the Omission and Daura GFs. I was thrilled to find that GF barley beers were available here, as in Europe. Those are labeled as gluten parts per million. I don't have Celiacs per se, but I get angina chest pains if I eat the wrong stuff. I had 3 angioplasties with 7 stents, in...

Last fall's Prickly Pair wine is stil to strog/harsh. Great for cooking and home made salsa though. but 50 bottles? That's going to take a lot of salsa! The spring Low Quats were few and sour. The wine was reminiscent of lemonade. The peach wine in the summer was good, but the plum wine was...

Seems all the biggies blanch the sliced up taters in boiling water for a couple minutes. It has to do with starch conversion. I held mine in quite salty water at 145-150 for 15 minutes before frying. 3% salt is recommended. I'll get back to you after dinner with the taste test results...

I brew fruit wines, on the peels, for maximum flavor and color. And efficiency too, pressing after all the enzymes have ripened the pulp has to allow for better extraction. Like mashing for beer. But I've never had any confidence in checking sugar levels by specific gravity. What with the...

I've tried Dragons Tale, tried malting my own sorghum even. It's still sorghum. So next I tried oat flakes fro, the health food store. The beer had possibilities, but what a glop of oat meal ended up in the compost bin! I ordered Malted oats from Northern Brewers. And roasted some in the oven...

3,000 rpm on a 4" cylinder makes 50g. Ought to separate red wine into white wine, don't you think? But from my reading, all the yeasties will be spun to the outside, where they die from nausea. I think I have all the components to do it- stainless tube for shaft, pillow blocks, 12" length of...

I just tried some flaked maize in my home malted Sorghum beer. I added the maize to the mash, and went through the complex mash process involved in AG sorghum. The flakes were still flakes when I dumped the spent grains into the composter. Was that normal? I was expecting the flakes to totally...

I used to work in a garage that used a refractometer for checking antifreeze. So I've been wondering about how the Brix scale would compare to Ethylene Glycol antifreeze percents. So yesterday, I did a titration: 50% antifreeze- off the brix scale, mine goes to 30. 33% " 24 Brix...

I turned allergic to gluten. No more wheat or barley for me. So, hard core AGer that I am, I've got to malt my own sorghum. I put 11 pounds in a grain sack/paint strainer, in my mash cooler. Then soak for 6 hrs, and drain for 3. Go through the cycle 5 times. Use 30c water, the cooler...

This is from another, non-beer forum I frequent, the guy started with 5l on Heinekin: So, now I am wondering how the mini-kegs work. Some chemical reaction to make CO2, that leaves charcoal? Some other technology that we need to know?

I think I've turned gluten- intolerant. One bottle of my Fat Ass Tired even gave me cramps yesterday. I sure feel better in lots of ways when I steer clear of wheat, etc. Anyways, I take some special enzymes called "DPP-IV", that break down the specific amino acid chains in gluten. I've...

Thinking of improving my M-L-T system. Tall, skinny, ought to be better? Wouldn't all the sugars be flushed more linearly, each of the grains would get rinsed with the full dilution? In a Cornie, after adding the final rinse water, you could get good draining with a CO2 blast, without adding...

Here's an intreresting link I found : <shttp://www.alphap.com/basics/compare.html> With an interesting chart. Check the right hand column, "recycle numbers". The O2 column is oxygen transmisiliby, lower is better. Some stuff I noticed: #7 bottles pass only 1/2 as much as #1 bottles. So #7...

I seem to get the most hot break just as it comes to a boil. Last batch I made 8 gallons in a 9 gallon pot, so I had to add some cooled wort as the pot boiled down. Each time I added some, which cooled the boil, it had another good hot break to skim. It seems to be clearing real well in the...

I use an old steel/iron bench capper. From the swap meet, I've done 15 batches with it. It finally dawned on me to lube it. A few drops of oil on the plunger/rack, and then I used Chap-Stick inside the cap-crimper part. What an Improvement! I dunno if the chap-stick would help a wing capper...

The thought just hit me. And I know I saw a stainless shop vac cheap at a garage sale lately... aren't they rated by gallons?