Be Safe

Sounds like the food chick. lots of misinformation based on her lack of understanding...anything. Now I do get thee whole GMO thing, but they complain about plain corn syrup...like any of it's going to make it past the yeast. Why would Newcastle use dye when grain is cheaper?? Further they claim the...

Here's a book from 1914 stating: The first operation in brewing is to crush, or technically to "bruise," the malted grain by passing it between iron rollers, the ground product from which is termed "grist." like I said; just a thought...didn't say it was a good one. :lol:

just a thought, they may have another meaning for grist in the 1930s.

I don't know...To me it's all about the variances that each brew brings. An always changing flavor profile, if I wanted it to be dead on each brew, might as well drink bud.

Tomorrow (Fri. the 24th) I will be leaving for Chattanooga to a reunion with the guys that enlisted with me way back in '74. :banana: So this means that I will not be back on here/fb/etc. 'till late Sunday at the soonest. (don't trust free Wi-Fi got more bugs than a roach hotel.) I did manage to get...

Damn I knew I was forgetting something. Oh well I put a note up so will do it tomorrow, and bottle on Monday.

I have no plans, never do as I feel un-comfortable with it after they grew up. As I told my kids "You've all grown to be people I'd be proud to call friend, that's all the thanks I need."

Congrats!!!

I nominate Black Duck

Congrats, Chris!!

That's great, Steve! Congrats!!

You'd be better served going to the LHBS and getting some yeast nutrient.

I am not sure what you guys are using for the warm side of your freezer/fridge chambers. I almost always ferment at 68* and for about $60 I got a reptile heater and a cheap controller for that. Those controllers only go down to 68* but if you turn the ferm chamber controller down to lower temps it ...