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Available in Delaware too.I actually really like this cider - it is quite sweet, but that's how I like it.
http://organicscrumpy.com/
That cider mill is a few miles from my house. You get that out in WA? Never knew they shipped out of state. Don't expect too much of it this year, crop was devastated by frost.
Yeah, I have two large burners (same diameter) with a 0-10 knob. On one I saute in the 6-8 range. On the other I must keep it below 3 or scorch everything. I only go higher to boil water.Weird, my electric stoves were always way under powered. But then I started brewing outside long before we had a gas stove, so I guess I can't directly compare the two.There's no reason your gas stove should be that weak though - are you sure the gas pressure is where it is supposed to be? It doesn't sound to me like the stove is working the way it should.I used to have problems boiling 4G on my gas stove. I now have an electric stove that boils 6g easily. Different burner powers.
some of the newer electric stoves are beasts. I have a BIG element on my electric stove, meant for big pasta pot type boils that will make water jump out of the pot. It's about 14-16 inches across and if you crank it you can feel the heat across the kitchen.
I've used liquid nails successfully.Just don't use real nails
There's no reason your gas stove should be that weak though - are you sure the gas pressure is where it is supposed to be? It doesn't sound to me like the stove is working the way it should.I used to have problems boiling 4G on my gas stove. I now have an electric stove that boils 6g easily. Different burner powers.
This is a special craft malt from Britain's oldest working floor-malting facility. Still made by hand using many of the same methods as they were 200 years ago, Warminster's Maris Otter is a complex and bready malt. Use in any British style and many American styles for unparalleled depth of flavor.I wouldn't spend the extra money on it if your not going to use it for all your base malt. Do or do not, there is no try!
That may have been caused by iodophor being used at the wrong concentration. I bet a lot of lazy brewer don't measure and just pour a glop into a bucket of water. The actual dose is pretty small I think.I suspect it depends how much you use. Tried some nasty-finishing beer at the last homebrewers' meeting that more experienced tasters and brewers than me (read: BJCP National) said was iodophor.I
P.S. no reason to rinse iodophor
learn something new every day.
Definitely DON'T aerate it any more now. You could try rousing the yeast but it may simply be done.Check +
Here Dogfish sells growlers at the pub but not the brewery (don't know if that is law or choice). Fordham, a smaller brewery, cannot sell any beer on-site due to partial ownership by AB, which technically puts them over the limit.I wonder where something like that would work in Des Miones? Hmmmm?Yeah, and I think in many states only producers can sell growlers, not retailers.
It probably wouldn't fly under Iowa law. Law enforcement here fights brew-pubs selling growlers. The pubs can't even sell their own beer in growlers without having a distributor pick it up and redeliver it back to the pub. It might be a good little money maker if you could get a license though.
Paul
You are correct. In Michigan, only Brewpubs and MicroBrewery licenses can fill growlers. The largest brewery in the state, Bells, can't fill growlers as they have a Brewers license (over 60k barrrels). That is moot for them, as Larry Bell did not sell growlers before they grew into the Brewers license.
I wonder where something like that would work in Des Miones? Hmmmm?Yeah, and I think in many states only producers can sell growlers, not retailers.
It probably wouldn't fly under Iowa law. Law enforcement here fights brew-pubs selling growlers. The pubs can't even sell their own beer in growlers without having a distributor pick it up and redeliver it back to the pub. It might be a good little money maker if you could get a license though.
Paul