News from Thick_Particular8417


























  1. I was asking how bad this mushroom is. I thought this sub was to find out what mushrooms I am looking at, is it not? If I knew it wasn't poisonous I wouldn't be asking. So what type of mushroom is it?

  2. Well as I said, It's not bad. For a proper ID you need a pic of the gills as well as a spore print

  3. How do you know it's not bad if you don't know what it is? Is there some heuristic or something?

  4. As there doesn't appear to be any information about the subject, I would run an experiment, make a bulk substrate with the coco coir just as it comes, and another one by washing and displacing the salt as you suggested, and see what works best. Best of luck, and let us know how it goes

  5. Just go for it. It's pretty rare that an LC comes contaminated anyway. You only need a couple ml's to inoculate a grain jar, so just do one, and see how it goes, if you need to be 100% sure.

  6. No. Square bottles are a huge bomb risk.

  7. It depends on what you like but personally I would use 2 to make a new batch and the rest use it to pickle anything or for cooking (use ir as regular vinegar)

  8. I'll ad a 4th one. In my experience contamination is the number 1 cause of "bottle bombs". Best case scenario, only those 3 got contaminated during the bottling process (by poor cleaning or sanitization, or by bad luck and something fell on them while bottling). I would suggest you give one of the others a try, and if there's no funky taste or smell (you could look up contamination flavor notes, though they're usually very obvious and stand out as far as taste), if not then It's definetly 3 or 2, in which either case you could put them all in the fridge to stop the fermentation and while you'll end up with a sweeter beer it's better than having a mess. Best of luck

  9. I roast 1 lb batches in a large sauce pan. Afterwards I pour the roasted beans into a large flexible colander and agitate them for 3 or 4 minutes with a motion kind of like youre flipping something in a frying pan but using shorter movements. It helps them cool and it sifts out virtually all the chaf. Do it outside though for the love of God because it makes a mess as the chaf rains down.

  10. Agreed, a metal colander works even better (for cooling) and you can also blow on it while swirling to help the chaff fly off

  11. Hops deteriorate over time specially if the beer was not refrigerated during those 7 weeks, it's just nature. My advise, don't keep them for that long, 4 weeks max, once the carbonation is solid chill those babbies down, and maybe do smaller more frequent batches so you're always drinking fresh beer.

  12. I would also think Oysters (except king oysters) would be a good mushroom to use, and yeah definetly pasteurize that shit (pun intended). I would also recomend the bucket tek over the straw bed method (not that you mentioned it, but I'm sure it's gonna pop up on your research). Mush love

  13. My wife and I are very happy with my APA recipe. I'm just wondering whether there's any redundancy in the hops. It's a 16-17 liter recipe (about 4.5 US gallons). The grain bill is maris otter, munich, carahell and carared, about 5.2% ABV and 36-ish IBUs. Lallemand Verdant IPA yeast.

  14. It honestly depends on what your'e looking for by doing this, you could scale down the recipe to a 2 gallon batch that way if it doesn't go as planned you won't have to "suffer" though a whole keg. I would suggest you change it little by little and see if you like it. Try to do the same ibus that your 10 min addition gives you, but split them between your 10 min addition and your 30 min addition, so the ibus of the new 30 min plus 10 min match the ibu of your previous 10 min alone . But, again it depends on what your'e looking for, though this might be one of the "safer" changes you could try, since you'll be adding different hop flavor at the 30 min (more resiny, piny, herbal) without risking too much of the 10 min flavor/aroma (fruity, floral). It will be a different beer, it just depends if it's the new different that you're looking for, there's no way to get the same beer just by adding less hops at the beggining, since hops react differently on each step of the boil. All in all, the real joy of homebrewing is experimenting and trying new things, who knows this might become your wife's new favorite beer. Best of luck!

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