« on: January 30, 2010, 01:39:49 pm »
tygo's plan is a good one. FWIW I store slurries in jars in the fridge and have built them back up after more than a year. Also, using an airlock on a starter reduces the amount of yeast you can grow.
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Rubidium huh... is it something I can buy legally?
It find it difficult to find dry reisling in the US. We seem to import only the sweet varieties.
He dropped the little sliver of whatever it was into a sink filled with water and it fizzed for a second and then BOOM! It sent a gyser at least 6 feet into the air ! It was kinda cool so I've always remembered that.
There is a review on this burner that states that kettles made out of kegs do not sit properly on it. Has anyone had this difficulty?
Do you know how much a ml of 88% LA weighs at, say, 40F?
I wonder if some of these smaller breweries could work in conjunction with each other to help spread the goodness around?
Protection of their base market is part of the deal too I would imagine.