wacky1980

well they do in the movies. that reminds me. actors use zippos too.

arsonists use zippos too.

crushed sandwich is still sandwich. i'm saving myself and then eating that shit anyways.

fuck/marry/kill (in no particular order): -matt damon's skull -rick james -komodo dragon aaaaaaand GO!

really excited to get a few more inches of rain from this tropical storm heading this way. we needed a few more inches of rain.

y''know what's really sad, is that one of them damn anime folder kids is gonna claim the 1 millionth post later tonight. and they won't even know they did it. what a shame.

it's not too late. 223 posts and 198 threads. this is the challenge of our times.

we need almost as many new threads as we need new posts at this point. not gonna happen

they could be moved off-board once it's all over. i just want the satisfaction of seeing all the round numbers at the same time.

WE'RE NOT GONNA MAKE IT GUISE. MAKE NEW THREADS NAO.

apparently i've been carrying around a sign that says "MR. FIX IT FOR FREE" because these last few days have been some bullshit.

closed transfer is somewhat difficult with carboy / glass jug fermentation. that being said, open transfer isn't a deal-breaker. as long as you used a transfer siphon racking cane or auto-siphon, o2 exposure should be somewhat minimal. another trick to minimize o2 exposure is to purge your empty fermentation vessel with co2 prior to racking. get some 16 gram carts and a hand charger, and just shoot some co2 into the top of the jug a few minutes before racking. co2 is heavier than atmosphere, so it will settle to the bottom and "blanket" your transferred product as the jug fills.

(for beer anyways) a good addition to both back-sweeten a bit and provide significant body to the finished product is lactose. it's a bitch to mix in though, so this advice could be about 4 weeks late... ...or a few weeks early, if you go in for round 2.

just because fermentation has stopped, doesn't mean the yeast is dead. it's just eaten thru the available sugars and is now dormant. more honey could wake it back up and kick off another round of fermentation. not necessarily a bad thing, but it will continue to raise the abv until it eats thru the new sugar or until the abv is too high and the yeast can no longer survive in that environment. if adding honey is an attempt to back-sweeten, you may need to select another sweetner that won't ferment out.

.... sure, that. ok folks, it's getting closer now. we're 296 threads and 3,336 posts away from this monumental event. spaceships? nah. covid? pssh. 50k/1mil is the bit.

please don't tempt them. THIS NEEDS TO HAPPEN.

we were only 378 topics away from 50k, and only 6542 posts away from 1 million when i snapped this a few minutes ago. we need to hit both milestones with the same post. i think we're on track to hit 1mn posts in the next week or two. THIS NEEDS TO BE A PRIORITY.

look at those little fellers grow! one of my favorite plants- not just for their produce, but also because they're just a fun plant to take care of. they can grow up to 1' per day in prime growth season. i have about half a dozen hops plants in big pots this year, all established / 2nd year plants. one of them is already almost 10' tall and will top out the trellis in another week. the rest are 5' or smaller. the hope is to end up with a few pounds of wet hops to brew a big juicy ipa this fall. i haven't noticed their scent so much on the vine, but if you pick off a hop cone and crush it in your hands, the smell is amazing.

The last season or 2 were kinda fun. Like, humans unlocked all the DLC from the galaxy and were taking down the intergalactic supers left and right. Of course.

Awake since 2am. I've worked my own ass right off for the last two months straight. During shutdown, doing reno work in the bar, all by myself (with an occasional hour or 2 of help from the wife or bro-in-law). Working 80-100 hours/wk to stay on schedule. So I finally took an afternoon off. Came home at 5pm, grilled out, and then crashed before 9. Planned on taking tomorrow morning off as well, one last little break before the big reopen push starts next week. Awake since 2am. Fuck.

😬 still factory sealed?

you can use several generations of the same yeast from beer fermentation before mutations start to affect quality. i've tried it once and it worked out pretty well. i would assume the same is true with mead as it is with beer but i'm not sure.

you can harvest yeast from your environment, but there's no guarantee the yeast you pick up will be something that produces a tasty beverage. there are actually a few styles of beer that incorporate "spontaneous fermentation" through various methods. one of the most interesting, imo, is the use of a traditional coolship for fermenting lambic-style beers. a coolship is a large open vessel that serves to cool wort after boiling, and also expose it to open air overnight, which allows wild yeast and bacteria to "infect" the wort and kick off a spontaneous fermentation process. the combination of micro-organisms found seasonally in a particular valley in belgium are the most favorable for brewing lambic beers, of anywhere in the world.

i've gone both ways with yeast. fermentation seems to be more active when given nutrient during a starter, but i don't see a significant improvement in efficiency and i've not noticed a change in flavor so not sure if it's worth the effort. lately, i've just been pitching dry yeast straight into aerated wort and it's working fine.