Recent content by Micycle

Just tried a metal grade bit on it and it worked flawlessly. I guess the last one wasn't metal grade. Thanks!

Turning an upright freezer into a keezer and when trying to drill out the holes for the faucets. The problem I'm getting at now is killing hole saws; I've worn down more material off of the hole saw than off of the freezer door. not sure what material the saw was, just an older one laying...

I understand that, I'm saying that if the distiller was careless and let all of the distilled alcohols in their finished product, they wouldn't have any higher ratio of methanol to ethanol than they would have in their pre-distilled beverage.

not worried about going blind at all. Just trying to solve an argument with a friend; we both agree the amounts would be relatively insignificant, but were debating how much methanol would be left in something by freeze distilling, for educational purposes only of course.

I'm looking for a list of the amount of pectin in fruits, especially interested in which fruits are lowest in pectin. On a similar note, I know that less pectin will produce less methanol in a wine, but does anyone know a way to test for methanol content (aside from distilling)? Alternately...

All sounds pretty good, and is giving me a better idea of how it all works together. So I suppose at the heart of the matter the reason they would get rid of it in distilling is just because it's not much trouble at all to do so and is probably better in the long run? Or am I wrong in assuming...

Not exactly homebrew related, but I figured someone here might know something about this; I was wondering where methanol comes from and why distillers would be worried when we aren't. In distillation the "heads and tails" are tossed out to avoid methanol, which is created by the fermentation...

I've been told both, that PETE/PET plastic is fine for brewing, and that 5 gallon water jugs will allow oxygen to slowly leak in. I've got in my possession a 5 gallon water jug marked "For Water Only" with the number 1 recycling symbol (PETE/PET) marked on the bottom. Anyone know if this should...

started at 1.116 and at 1.037 now. that's what i figured with the sulfur aspect, i've made wines and they do stink fermenting, but arent sulfury wines at all. maybe the aging?

Is there any downside to this? I've heard it might cause create sulfur production and from others that it will dry out the beer too much. I would have to think that wines ferment to dryness because of the simplicity of the sugars, not the yeast, but i'm not sure about sulfur and wine yeast. Any...

I figured that'd be the problem. I've heard stories of people attempting them, but never any success or failure stories.

Hard to find any info that doesn't just say use lactose. I'm interested in using real milk for a milk stout. Anyone done this before? any suggestions?

Higher temps. tend to promote esters, phenols, lots of fruityness, pepperiness, etc. Think belgian funk characteristics along with the english ones plus some and you'll get an idea where they're going.

Someone who recently came back from California mentioned having a wine over there that was fermented with a Belgian ale yeast and that it was like nothing he had ever had before. Didn't say if it was good or bad, just.. different. Anyways, got me thinkin, and maybe some brettomyces or...

I'm not familiar with Munton's Creamy-X and couldn't find much about it through google, but that would be my first thing to question. What exactly is the product? When I started kegging and wanted to bottle a portion of my beer I would use carbonation drops which I've now learned are very prone...