Search results

Tide Pods taste better.

I use PBW and a carboy cleaner. Soaking may not be enough to get it all, so some kind of agitation is needed. The carboy cleaner works great since it fits through the keg opening easily, and can reach places that a brush can't.

Some people can’t distinguish between etymology and entomology. They bug me in ways I can’t put into words

I was going to share a joke about Alzheimers, but I forgot it.

Same as @Bassman2003. I ferment in converted sanke kegs.

I was going to share a joke about hotels, but I have reservations.

I tell dad jokes but I don’t have any kids. I faux pa.

Why would someone steal the batteries out of my calculator? It doesn’t add up.

They used to say you can look at the eclipse through a colander. I tried it, but all I did was strain my eyes.

I doubt he typed that with his tongue, most likely used his fingers. But yeah, you're right about the twenty dollar whore.

I was driving when the quake hit. I just thought it was the rough road I was on.

You call it a hobby? I call it an obsession. Welcome Johnthomas! It sounds like you're well on your way to making your hobby into an obsession.

I agree, they look healthy. You should probably move to bigger pots, if that's where you're gonna keep them. They'll need as big of a pot as you can get. An oak barrel cut in half would be perfect. I suggest leaving the bines grow as they will. Next year, start limiting the bines. I typically...

First, it's only been three days since your first pitch, it's a good possibility that it started fermenting, but it hasn't started off gassing yet. Sometimes yeast does take a while to show signs of fermentation. Second, don't rely on the airlock to show signs of fermentation. Buckets don't...

I would probably taste a sample of it, but most likely dump the rest. You should probably replace the line it was hooked up to as well.

I’m in. My last brew was a NEIPA. I’m not a fan of the style, but a friend wants me to brew one.

Interesting. I use Brewfather too. I’m gonna have to try that out, see if changing mash temps changes the FG estimate. As far as fermentation temp, sounds like that’s not the issue. You’d also have plenty of off flavors too. I’m guessing it’s the mash temp that got you where you are.

Mashing at lower temps will give you more fermentable sugars. I bet that's a big part of the cause, but something else may be playing part. I don't think that lower temps will cause that big of discrepancy. What temp did you ferment at?

A 10-year-old girl asked her Irish mother, "Mom, how was I born?" The mother smiled and replied, "Once upon a time, me and your father decided to plant a wonderful little seed. Dad put it in the earth and I took care of it every single day. After a while the seed started to grow more and more...