« on: March 10, 2010, 07:14:12 PM »
It's a marketing thing, all about perception.
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I too keep yeast in sanitized jars for months and months without washing. Haven't had a problem making a starter with 6 month old slurry. Even pitched a jar of one month slurry without a starter and it made a great beer.
I've never had a problem with the last runnings being cloudy...
Me either, and I'm usually stretching the runoff to the point where it's just trickling out to hit my volume.
Same here, and I've even taken to tilting my cooler to make sure I get it all out.
I was going to do a hefeweizen and try out my new chiller,
What kind of chiller did you get?
I'm brewing a CAP, kegging an APA, and drinking oatmeal stout.
If it is really old it may not have a back up relief valve. Be careful. The old ones only have the rattle thing and if it clogs. Klah-bloy.
Pressure cookers are truly amazing. A very underrated kitchen tool. I could never live without my pressure cooker.
On the No Reservations Saudi Arabia episode they cook a whole camel in a giant pressure cooker.
I must admit I've fired it up a few times over the winter but the snow has been a deterrent. Bring Spring!
I can stay awake til nearly 8:30 PM!Lately even 8:30P is a trick for me! Its hell to be so old and tired!
Tonight I did a 7 hour slow braised brisket in beef stock with cilantro, 1 each dried ancho, guajillo, New Mexico, chipotle peppers and onions. I will shred the meat, reduce the sauce and make some chalupas and refried beans.