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:) clubbing

I am looking at ways to filter soda extracts, so like I am not waiting months or even weeks before carbing. I am not enthused about using CO2 as a way to force the liquid through the filter, has anyone used a drill pump, like these that connect to a portable drill. Amazon.com: Forart Portable...

Ah, counter pressure filling: Counter Pressure Bottle Growler Filler - QuantiPerm So, you ad a bung, and tube then I guess just some way to shoot some C02 pressure in there. Maybe a valve?

I figured it out it linked to enough similar questions. It'll be fine, since I intend to spund anyway. However, there are some tricks to dealing with foam. in transfer.

How much of a faux pas is it to carbonate a keg warm, then dispense to a growler for chilling? Any tips on required pressures?

I am putting together my kegging system. The form factor of the fridge means I won't be able to have either a tower or drilled door faucet. Is a plastic picnic faucet good enough, seems like I've been at parties where those leak, or could incidentally get opened upd. I think I am going to do...

Well, people have been adjusting the water chemistry for eons. I sort of realized that the key to the masa flavor is that it is more basic, and has sort of a mineral flavor. The basic quality of the adjustments are probably what give grits that smooth quality because bases tend to feel slippery.

I received the edgestar this week. I am pretty happy with it as a refrigerator, beats the wine chiller. It is so much more powerful. Cold brews are definitely an improvement. I haven't got the CO2 bottle yet. How hard is it to swap out kegs with a simple bottle regulator system, if I...

It came up in sort of an unrelated quest, but I have been looking at Native American cooking. Interestingly enough they used lime or ash to Nixtamalize corn. I think I'm onto something here.

Doing a starter might help. Though I feel like I would use more sugar building the starter than I add to the bottle.

I would try baked plantains. I buy plantains at the market then bake them pretty much whole, until the peel splits and they slide out. When baked just right they taste almost like bananas foster without adding rum or ice cream. If not over cooked they get sort of an alcohol effervescence and...

I use the same folder for my stews and beer recipes.

Is there a good way to adjust water chemistry when cooking say a soup or a stew. I like spices very much. My root beer really needed water chemistry adjustment. I was wondering how one would go about adjusting water chemistry besides just adding salt. I was looking at my Vitamin supplements...

This is a candidate: https://www.amazon.com/EdgeStar-BR3002BL-Kegerator-Conversion-Refrigerator/dp/B07G7H8HRN/ref=sr_1_5?fst=as%3Aoff&qid=1584296294&refinements=p_36%3A2673998011&rnid=2673993011&s=appliances&sr=1-5 Same dimensions.

Thanks for the link that is what I was looking for. I actually have another under counter refrigerator, that looks like the Danby, I didn't think it would work, but people were saying they didn't even need to modify the door. I was thinking maybe a 3 gallon keg. I think I could talk my wife...

I think I saw that recipe, I wanted to use the traditional starter. Yours is probably more like Bierz also, T'ej is supposedly a wine. That makes sense, about the Nitrogen, and that may be what the Ethiopian starter is about, the clerk says it has malt and other things in it. Might have some...

I recently made a variation on Bierz. I have an Ethiopian store near me, and they sell these ingredients to make Tej which is an Ethiopian mead. They use a plant called Buckthorn for a bittering agent. They also sell a thing that sed "fermentillis" on the label, I asked the clerk, and he said...

I have been thinking about moving to kegging from bottles. Recently the wine cooler that came with my house died(bad compressor). So, it seems like a good time to solve both problems. I am pretty sure that a full on kegerator with a tower won't fly. I am thinking some sort of low profile...

So I solved some of the practical issues with direct to spunding. EG, I calculated a theoretical maximum sugar content based on starch percentage. Also, a 75 micron nylon nut bag works as a nice filter, so I can pitch the yeast directly into the wort, let it dissolve then bottle. The results...