Recent content by FlyingHumanoid

SWMBO does not have ANY sense of taste or smell. She enjoys beer based on mouthfeel alone. Of course the preference is that of Bud Light, PBR, IceHouse and the like. We just bought a house so I have space to start brewing again. She's really interested in brewing and wants to make her own beer...

I take it that 'muppet hair mold' isn't a technical term. :D Does anyone have any input as to what exactly the growth may be?

Haha. I have other hobbies that keep me pretty busy. It's easy to forget when tossed in a corner then surrounded by equipment that I haven't even looked at until today.

Long story short, I have a 5 gallon batch of wort that I basically forgot about for the past 7-8 months. No Yeast Was Ever Pitched. Don't ask why. Stumbled upon it today and I found this.... My intuition tells me to just rack as much as I can into another carboy, check the gravity to see if...

If you have access to a pressure cooker, I would definitely recommend this... http://www.hippressurecooking.com/2011/08/blackberry-italian-soda-from-your.html Flavor from the juice is readily accessible. Plus it will be close to, if not totally sterile.

You can see my post here... https://www.homebrewtalk.com/f13/adding-fruit-secondary-how-sanitize-fruit-5084/index12.html#post4194303 Or jump directly to the source... http://www.hippressurecooking.com/2011/08/blackberry-italian-soda-from-your.html

Well if you don't mind the juice being separate from the actual fruit pieces, using a pressure cooker is a good way to easily remove the juice from basically any fruit. As far as sanitizing, I'm not sure on the exact amount of time it would take leaving the fruit in the pressure cooker, but it...

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I just saw this and it got me thinking about possible applications in the brewing world. I'm not sure how silver or copper would react in such small amounts, but I think it would make an interesting discussion. A little excerpt: By introducing silver or copper into the steel surface...

Thank you. I shall look deeper into this subject.

I have not tried this personally, but I second the Tyvek idea. It's used in other hobbies that require perfect sterilization. Although, it can let oxygen back in. That is only if fermentation has stopped and somehow the CO2 has leaked out. It's actually very inexpensive if you buy in bulk...

Why not take one bottle and put it in a small cardboard box in the kitchen/bathroom. Whichever has the better temperature. That way if it explodes it will be more of a liquid mess than a glass/liquid mess. Or you could put a bottle in each room. Line each box with a plastic bag of some sort...

Wouldn't an over-carbonation issue be noticeable as soon as the bottle is opened?

Try pouring into a glass that is not frosted. From what I've read, pouring into a frosted glass from a draft system creates excess foam the majority of the time. As far as home brew from a bottle, I'm not sure. I don't use frosted glasses...ever. Anything is worth a try.

The Tub in Tub incubator with the fish tank heater as Okie suggested has been tried and tested before. Not for keeping beer at an approximate constant temperature, that I know of, but for other endeavors. It's cheap and works wonders. Also hydrogen peroxide should work just as well as bleach in...