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Yep, Purdue. Non-majors micro lab.(I teach a 7:30am lab, groan)
Purdue? I remember those 7:30s fondly.
Well, I remember them, anyway.
Actually, I don't remember some of them.
Thanks, come to think of it it seems sort of silly boiling boiled waterNot too silly. Who knows how clean those jugs were when the cooled distilled water was put in them. While it's unlikely that they were disgustingly germy, there isn't any reason that they'll be sterilized either. I trust it more than I trust whatever's coming out of my pipes, though.
I was always a fan of putting a piece of tape over the mouse ball. Or, just take the ball out. period.Unfortunately, most of the mice that have balls these days are males.
Yep. Was talking about having to kill some chickens and the raunchy things goats do, when I arrived.Check out Jungle Jims on Dixie Hwy in Fairfield (northwest of Cincinnati) for a nice selection also.I think I met Linda tonight at the local homebrewers' circle meeting. (I met a "Linda" in town who brews, in any case...) Seems like a good group.
Another homebrewer/science type person active in BJCP and in W. L. is Linda Swihart, but I'm not sure how to contact her. She posted here a couple times in the past. Maybe she's listening?
Lives on a farm?
Check out Jungle Jims on Dixie Hwy in Fairfield (northwest of Cincinnati) for a nice selection also.I think I met Linda tonight at the local homebrewers' circle meeting. (I met a "Linda" in town who brews, in any case...) Seems like a good group.
Another homebrewer/science type person active in BJCP and in W. L. is Linda Swihart, but I'm not sure how to contact her. She posted here a couple times in the past. Maybe she's listening?
That's a little sick.
I read somewhere (possibly Snyder's Brewmaster's Bible?) that campden tablets were best avoided. Possibly this had to do with sensitivities to sulfites? Honestly, I'm not fond of my local water anyway, so I'll probably stick with purchased "drinking water" for brewing until I move to an area with better water or move to a house where I can install an RO unit.The city uses chloramine to treat the water, so I'm a bit hesitant to use it at all, though I do now have a faucet filter.Use one campden tablet per 20 gallons of water (less water is fine) to remove the chloramines.
John Palmer's How To Brew is excellent and the first version is free online.I'm only a few days more advanced at this than the OP, but I'd like to report that by sticking my fermenter bucket in a Rubbermaid bin about half-filled with room temperature-ish water (that is, it's up to about the 3 gallon mark with the fermenter in it -- don't fill it so full that the fermenter might tip), evaporation has the overall temperature of the fermenter down from the ~68F room temperature to about 63F. I originally planned to add ice to make the whole thing a "swamp cooler", but it doesn't appear to be necessary for me at this time of year.
Most important thing for you to know, you must ferment your beer in a fairly cool place. 65F is fine, 70F+ is not.
I would focus on the more "real" lambics things like Boon, Cantillon, Oude Beersel and avoid anything flavored.I totally agree with you. I'm trying to get some information on what distributor people in the department use for wine, as they may be able to order what I want. There's nothing but Lindemans Frambroise available locally, to my knowledge.
