Now hold it, it says this salsa is made in New York City! New York City?!?!
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Phew! Thought maybe you had another personality taking over.Oh weird, I just noticed that. What's the deal
yeah - wasn't intentional. I was just testing out the profile feature to change how your name appears on the forum to see what would happen (just in case I ever needed to for work/big brother, etc. purposes) and I did not realize that I would not be able to change it back.
bluesman is working to see if I can get things restored.
You have to be from the east coast, specifically within 2-4 hours from New York City, to really understand Pizza.I might disagree. Chicago knows how to make pizza. Chicago style with the sauce on top...nummers! I used to eat Totinos all the time Nic. Great drunk food.
Damn, might just have to give it some time to mellow out. That was stupid of me. Live and learn...Probably keg my None More Black IPA on Sunday, but gotta clear out one of my taps before I can do that, preferably. That shouldn't be a problem as there's not much left of it. I had a sample of it and it's kinda bitter. I accidently added 2 oz of fwh instead of 3/4 of an ounce so I had to adjust the rest of my hop schedule so it wouldn't be bitter as sh!t. But apparently that didn't work. It was a blend of Simcoe, Chinook, and Cascade.
I also added debittered black at the end of the mash before taking first runnings. Would the bitterness of debittered black malt come out more if I ground it to a powder?
I would think so. small particles = more surface area = more extraction of bitterness
Oh weird, I just noticed that. What's the deal, Paul?kegging a porter and brewing an american amber ale - still deciding on cascade or columbus for the flameout hops - might have to flip a coin.
Paul...I just realized you changed your name...What's up with that?
Blatz no likey.
In the early 90's I flew back from France with a bad case of allergies and nasal congestion. My eardrum burst as we landed in Houston which meant I still had to take one more flight, a flight I wouldn't wish on some of my worst enemies. that time I had extreme dzziness-I tilted to the right when I walked and the doctors told me I had permanent nerve damage to my left ear and would be deaf in it forever. Forever lasted 6 months until my ear popped and everything was cool. For a couple of days I tilted to the left until I got equilibrium back. I've had problems with the left ear, sometimes both, off and on ever since but never anything like this time. Thus my utter lack of faith in the medical/industrial complex to help me this time.
The thermapen is great multiuse and "accurately precise" thermometer for a range of applications including cooking. Just don't submerge it past the probe in the mash or there will be problems.Good to know because I just bought one and haven't used it yet.
I use them sometimes too, but on some systems (Denny's and euge's apparently) they don't seem to do much.It must be the difference between the braided hose and a bazooka screen.
I don't know man, I had a hellacious stuck runoff on Friday with my oatmeal stout. I even conditioned my grain. Maybe because I milled at .032" gap. Either way, the crush looked good with husks in tact. But got a stuck runoff even when running off slowly. So I stirred in a few hands full of rice hulls and it helped tremendously.I can't imagine it would make much of a difference. As I understand it the hulls are there simply to provide structure to the mash so it does not stick on runoff.
My opinion is that they are useless. Slowing your lauter down will do more to prevent a stuck mash than the hull will.