Recent content by jak1010

Haven't been around in a while! You guys are up to the same old stuff. This post reminds me of this clip. https://youtu.be/wg52cE6VHDs My buddy and I did this when his daughter went out on a date. Worked very well. Even the kids father enjoyed it. Not drinking anything. Been waaaay too long.

Damn! I need to come to your next brew day.

That's an interesting color. What is that?

Definitely vent it (even if in the fridge) every few hours. It will build up pressure fast and bad things will happen. Take a look at the bottom of page 17 on this thread.

Can't believe I missed this. Well done sir!

Great reading...great beer brewer...great HBT member...Just...GREAT!

Haha, yup be careful. This stuff hits hard. Especially if blended or flavored. :)

Yup, you're on the right path there. Looking good!

It's actually kinda cool to see. I've been making beer, wine and mead for years and I'm considering getting into cheese making as well as fermenting veggies such as cabbage and beets. The act of the probiotics breaking down milk was fascinating to me.

24 hours later and there's almost nothing left of the milk with the probiotics (the 2 on the right). I guess they're alive.

So for the last week, I've been taking Probiotics. The bottle was refrigerated in the store and has to be kept that way after taking it home. The bottke was $40 and, a week later and I was curious to know if they're actually alive. After a quick Google search, I found an easy test using milk...

Count me in the "I swear I'm not a deadbeat and you'll get it" group. In fact, consider it a bonus that I'm aging them for you. ;)

Yup, impressive for bread yest but that Fleischmann yeast can be a beast in the right conditions. Very surprised by this and wouldn't have believed it if I hadn't experienced it for myself.

Same here. I've done this up to a week after starting the batch. Thing is, I've also extended the harvest time 1 week. Good results and same as always. :)

Brilliant idea. I'm very curious about how this will turn out. Always good advice. I had to adjust the amount of RYR a few times to avoid the chalky texture you experienced. Unfortunately, I never gave it a chance and tossed it. Live and learn. On a side note, I need to get back into making...