Should be 'Congrats to the lucky 3400' -- That's a lot of homebrewers to wrangle.
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Haven't read the post yet but if anyone thinks you don't save time kegging over bottling they're definitely "mad". Takes 10-15 minutes to strip apart a corny and another 10-15 minutes to rack. And I would argue it isn't necessary to strip apart a corny every time. I also think homebrewed draft beer often tastes better than homebrew bottled beer due to oxidation in bottled beer.FWIW - there is also filling CO2 tanks, cleaning draft lines, maybe carbonating if you do a shake method ... But for me the biggest time-suck of bottling is delabelling bottles. If I were buying nice new bottles it would be faster, but more expensive. Then again, my kegs/kegorator cost as much as dozens of cases of bottles.
They probably couldn't email it out since the same servers bogged down by registration requests would be running their email system. For a while ALL AHA websites were non-responsive.Then the AHA posted the direct link on FB and I shared it far and wide.
I'm just curious, was this the only way the AHA reported the direct link?
Maybe i needed this guyGot it. My bad. That would have helped. I understand the concept though. If it's anything like brewing, cheesemaking will just encourage me to buy more great cheese too.
The ricotta cheese question was separate. I've read where people make mozzarella and then take the left over whey that is strained and make ricotta.The whey is pretty much water with some dissolved sugars. I'm not sure how you'd get ricotta out of it since the proteins and fats are pretty much removed - unless the curd forms badly leaving a lot of that in the whey.
Good stuff. I think it is always important to challenge the "accepted truths" of homebrewing.I did find myself wondering about that last time I took apart a keg to clean it. Secondary fermentation would have to be on my top 10.
Look at all those no chill freaks down south
I guess for me, kegging really is a time saver over bottling. I understand his point however.
While the internet deserves credit as a great resource to homebrewers, it has also lead to ideas and “facts” being repeated by people who assume they are true "because someone on a message board said so."Say whaaat?
I've been wanting to make fresh mozzarella for a long time. It must have been great if you are already making it again. Did you also make ricotta from the leftover whey the first time? I could see myself making this a lot. When do you add the Lipitor?It was very good, but mostly I just like making things myself. The comment about ricotta was because of over-pasteurized milk. You can use pasteurized milk, but some companies are heating milk higher than minimal pasteurization temperatures to get longer shelf lives. The closer it gets to ultra-pasteurization, the more caesin (the protein that forms curds) is destroyed. That's what happened to me and I wound up with curdled milk. I strained it in a mesh bag to get something similar to ricotta. It's good, but it's not mozzarella.
What is a non-member guest not permitted to take part in? Seminars? Beer samples?
Oh I misunderstood what you were trying to do.I was unable to purchase just the banquet ticket. Not sure why, it let me select it, then when I wnet to the next page, it wanted me to select one of the other options, which is not an option.If you go back and click "View or Change your Existing Registration" you should be able to add it. Click "Agenda" by your name.
I was unable to purchase just the banquet ticket. Not sure why, it let me select it, then when I wnet to the next page, it wanted me to select one of the other options, which is not an option.If you go back and click "View or Change your Existing Registration" you should be able to add it. Click "Agenda" by your name.