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I've dry fired mine till it was cherry red. The burnt smell is all the crud burning off. It looks like new afterward

It could very well be from not cleaning the jars good enough. Its the one thing I always seem to forget about. But that wasnt the topic of the thread....Any help with identifying the purple stuff or are you just going to troll

If I remember right the lid had some funky black stuff on it before I dumped the yeast slurry in the jar. The mason jar had been sitting empty for awhile. BEFORE I dumped in the yeast cake I scrubbed the crap out of the lid. I thought I got it all off but you never know. Seemed like rust with...

Opened my mason jar from my last batch and found some funky looking purple "stuff" on the lid. It's smells perfectly fine like the last brew and the slurry itself seems fine. Think I should use the yeast? The obvious answer is no but it smells and looks fine I've never seem purple mold if...

When my son was 19 we saw our Vodka bottles were getting low and we dont drink Vodka ( for parties) We swapped all the Vodka for water and left the bottles in the same place. He actually had the balls to send us text later that night and said "thanks for ruining our night" We still get a good...

Literally not one of those issues will affect the beer....except for possibly the mercury released into the brew from the thermometer that caused the foaming o_O I've never had an entire boil foam issue...weird

HMMM.....who's going to explain it?....just wait....it's coming You'll be filled with more knowledge than you can handle

......or a least a Blonde

Shoulda been a milk stout

Wilserbrewer is a member on the site...get his bag. I've had a few. Quality bags and hes a good guy

Have you noticed any difference with a 30 minute mash vs 60? Is 15 minute boil really enough? Boil is my main concern with steam indoor. I would like to cut the boil down as much as possible without any ill effect

Do BIAB You can do other stuff while brewing and kill 2 birds with one stone. You dont need to babysit the brew all day. Mill grain while water is heating up Mash with heat off and run around doing whatever for an hour. Boil for 30 minutes not 60 will save time. Do whatever around the house...

I was overshooting my temps with my PID. Not an easy boil but same idea. I started killing the power to the element for the mash. Temps only drop a couple deg in an hour and they say most conversion is done in 10 minutes. I havent noticed any difference in the beer and I dont have to babysit...

Heading there for an overnight stay on a cruise. No idea what to expect...any tips or ideas on what to do?

piece of paper sitting on top of keg

We've been to Italy 3 times. Love it there. Hello from New York

A growler would offer less oxygen headspace per beer. 5 beers almost no headspace

We got a small brisket for a quicker smoke 1 1/4 thick x 9x4 Picture a square London Broil Any ideas how long that would take so we know when to start to have it ready for dinner? Any ideas if it will dry out being its so thine? If so ideas to help it out? This is for tonight so any help...

I didnt price everything out before posting but... $35 mypin TD4 $15 large reclaimed heatsink Ebay $15 quality SSR Ebay Home depot light switch,,,cant be much A bus bar, some wire....thats about it. That doesnt include a temp probe but not sure if thats considered part of a panel...seems like...

Just dont pitch any yeast until adding them together. 4 or 5 hours isnt going to make a difference. Your kinda doing a no chill at that point....brew and pitch yeast the next day is the standard no chill. Your pitching 4 hours later and ahead of the no chill method that many do....I wouldnt worry