Recent content by Hoochin'Fool

Thanks, I thought those were tight, but actually, they were just barely finger tight. After I actually tightened it, the gap adjuster ain't moving one bit!

I think it was always fairly loose/easily turned, but it's gotten more noticeable the last couple of times I've used it.

Everything is "tight", except for the actual gap-adjusting part, which spins with very little force. If I bump the mill at all (like when sliding it to the other side of the bucket to use my other arm for a while), it goes straight to it's loosest setting. Bought this mill somewhere around...

I want it to STAY at it's tightest setting (0.025"), but it seems to float around a bit, and seems like this is getting to be more and more of an issue over time. Any ideas?

Released 43 years ago, but more timely than ever... Quick to judge, quick to anger Slow to understand Ignorance and prejudice And fear, walk hand in hand Witchhunt, from Moving Pictures, by Rush

Sipping a bit of Elijah Craig small batch bourbon on ice... very smoove!

That person might have worked at NASA, probably washing dishes in the employee cafeteria...

Re-brewed a Bourbon County Brand Stout recipe, bottled an amber ale, poured the new 1.115 wort on top of the yeast cake, and then cleaned up (and mopped the damned floor again). :rock:

Is there any point in oxygenating a big (1.100+) wort before pouring it on top of an existing yeast cake? I know I've seen advice to do so when using any "wet" yeast (and a yeast cake is certainly "wet"), because yeast needs oxygen in it's growth phase. I'm wondering if the full yeast cake...

Fondly recalling alt.binaries.mp3s.metal (or something like that)...

There's a bunch of MN wineries, several of them within easy driving distance of Minneapolis, maybe call around to some of them? I'm sure they are tossing dozens of emptied bottles into the recycling every day, and would be fine with setting a couple cases worth aside for you, if you asked nicely...

https://www.brewersfriend.com/homebrew/water-profiles Sorry, Waco isn't in there, but lots of other Texas towns are, maybe you'll see something nearby?

Bottled the 2 gallons of Miraculix forbidden ale (google it). Taste was kinda weird, but pressing on to see how it turns out! Was going to save the yeast cake for a brew this weekend, but it was more of a trub-cake, so I just dumped that.

Schaefer sounded familiar, so I hit the Googles: Yep, that's exactly what I remember! 🤣 😂

I've re-used the hydrometer yeast/sludge (from an S-04, 1.056 amber ale) once to ferment a gallon of apple cider, about 7 weeks ago, I think. Turned out fine. Haven't tried it again yet, but I've been fermenting some over-the-top imperial stouts lately, so I figured that yeast might be too...