I just use LLC. It's cheap enough that I don't know why you wouldn't use it unless you had space constraints for storing it. I've never tried it with PBW or starsan, so I guess I have no comment on that.
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Yeah, the horchata I've made was cinnamon and vanilla flavored, no almonds. Very good stuff, although a bit too sweet for me even after I cut the sugar in half. My kids really like it.Horchata is a rice milk almond milk combo.
Maybe in Cap-land. Here(Chicago) it is basically cinnamonny-liquidy-sweet-rice pudding flavored drink.
What's your recipe?
OH! Maybe you're using almonds, whereas here there might be a hint of vanilla?
I ain't skird of no beer.I am
I don't know Jeff, "watered down honey" and "a strand of liquid" doesn't sound like legs to me, it sounds like ropiness. And tasting won't always tell you if a beer is contaminated, some microorganisms won't give off flavors, especially after just a week. And if it's ropy like I've seen in a commercial bottled beer someone showed me, I wouldn't want to taste itJust brewed a beer last week that literally is viscous... it's like watered down honey. When I pulled the hydometer out of the cylinder for a gravity check, there was a strand of liquid coming off the hydrometer vice a drop. I'm guessing this beer has some bacteria or some other critter? Any advice on what this is... and if the beer is drinkable?Back to the original post here. Why does everyone think this is infected? There's really not enough description to merit that assessment. The first thing one needs to do is smell and taste a sample and go from there.
Some clues, "brewed last week" - could it be some yeast still clinging to hop oils? Is the "liquid coming off the hydrometer" looking like the legs in a glass of whiskey or mead like it's got a lot of alcohol?
Maybe a picture would help.
Anyway, I rarely throw anything out. I just make more room somewhere and wait.