I've been using Tapatalk on my phone and it gives notifications when someone quotes me - It's great! And so evidently the server software can provide that. Tapatalk just knows how to retrieve it.
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That would be faster than I can get 8 gallons of juice from a press too. I did juice some crab apples once to add to cider, but the chute on my juicer would require me to cut whole apples.
He said on his household, whole-fruit juicer (1200w), he can get ~8.5 gallons of juice in an hour of processing. Not too shabby, and a good way to get around the typical 'pulp and press' equipment.
Years ago, a tour guide at a popular Delaware brewery told us that their beers are balanced because they contain equal amounts of barley and hops. Yeeaaah...
I will never forget the time that a friend and I were touring a fairly well known midwest microbrewery and the tour guide was sharing a story about how they knew exactly how much grain the grist-case held:
"Well, one day, we ran out of Crystal 80, so we decided to just use twice as much Crystal 40, unfortunately it was more than the grist case could support and the chains holding it buckled..."
We slowly looked at each other, didn't say s***, drank our free sample beers and high-tailed it out of there.
If you REALLY can't stand it at that lighter color - food coloring.Or sinamar.
Start low and if you want more you can add more to the fermenter.
I don't know. adding fresh ginger to the fermenter might well result in biological activity that you did not intend. Lots of critters living on/in ginger.
Plus you'll have to eventually get the wort OUT, so unless you're somehow elevating the freezer, you'll have to lug full buckets up and over anyway.That's good point. Getting full kegs or carboys into a freezer is awkward. Getting them out is worse (down is easier than up). But kegs are usually empty when you pull them out. Plus, kegs don't break.