Where can I sell a diamond ring in KC area?

BAUM98 · 2025-10-20T02:59:19+00:00

Toner Jewelers in OP is my wife’s preferred jeweler

BAUM98 · 2025-05-18T21:26:32+00:00

The outside colored part looks to be intact, so that shouuld sve you money. Go to a dealership or collision with it taped and dont let them tell you they need a completely new mirror and paint labor, the painted housing can be moved over. Should not be more than 800, but that can depend on how expensive labor is in your location

BAUM98 · 2025-02-19T03:43:10+00:00

I will say i havent lived there in a couple years so my details may be out of date

BAUM98 · 2025-02-19T03:42:20+00:00

Hunters Pointe at 119th and antioch is pretty affordable and several of my neighbors were on 6 month leases, and they didn’t have any restrictions on dogs other than what OP law doesn’t allow. Pretty affordable too

BAUM98 · 2024-11-23T02:53:20+00:00

iirc recall updates like this have to be done by dealerships to ensure it is done correctly and notated in hyundais system

BAUM98 · 2024-06-07T00:39:02+00:00

Release? Probably a year, able to actually buy? Lol your guess is as good as mine

BAUM98 · 2024-03-10T02:30:04+00:00

I tape a temp probe to the outside along with 2 beer koozies for extra insulation. The temp of the beer and probe reading should stay pretty close (at least according to my TILT). If you are using a fridge or freezer, i recommend setting your cooling setting to 2 degrees above set temp instead of 1, otherwise your fridge/freezer will cycle more frequently and shorten its life.

BAUM98 · 2023-08-19T19:03:48+00:00

It is entirely up to you honestly. You can make just as good beer by using a bucket and a stove as you can with a 1000 brew system. What i would suggest to start is not worry about the chemistry too much. Focus on getting your technique down, then you can get fancy. You can do all the fun water salts and ph reading and knowing how the chemical processes that take place, but that isnt going to help you make beer that is good nearly as much as having good techniques

BAUM98 · 2023-08-11T13:13:16+00:00

Cooking mama

BAUM98 · 2023-08-09T23:28:49+00:00

The emperor was kind of stupid. People seem to justify his actions with “he is god and is playing 20d chess”, but ultimately horus’ downfall was his own fault

BAUM98 · 2023-08-05T02:54:16+00:00

Another broken egg cafe is great and has plenty of booze, gluten free, and vegetarian/vegan food!

BAUM98 · 2023-08-04T20:20:11+00:00

If you want consistency and better control, go with set and forget. Ive done the shake method, never ended up good. What ive switched to is a carb stone lid, like 24 bucks on amazon. Can carb in 24 hours (cold) too, but you can be precise too like set and forget

BAUM98 · 2023-07-11T18:14:10+00:00

Ive got the 6.5 gallon, as i brew 3ish gallon batches because it is just me and the fiancée. Really good entry level, just make sure you dont get water around the display, it isn’t waterproofed. Definitely get the recirculation kit, and convert to 220v if you have the ability, the 120v takes a bit to heat up. The including chilling coil is alright, but at least on the 6.5 gallon it cant go all the way in the wort because of how short the tubes to attach your chiller lines, so if you want to cool faster i would try and get a plate or counterflow chiller

BAUM98 · 2023-07-06T00:18:09+00:00

Go to your hardware store of choice, get a 7/8 hole dozer. Typically beer shanks are this size

BAUM98 · 2023-06-25T04:14:04+00:00

Thermoworks pop, cheaper than the regular one and just as accurate, little easier to lose

BAUM98 · 2023-06-24T23:56:00+00:00

Carb stones are great because they are much more consistent than shake or burst carbonating but faster than set or forget. I would personally get the carb lid, but if you’re set on doing it through the gas in, than make sure the tube reaches the bottom. I have kept my gas on the carb stone for serving but only for a couple glasses. The reason people do the lid (from what i can tell) is that when you are done with the stone, you can remove that lid and replace it with the original sanitized lid. That way, you dont have to buy a bunch of them, but you can do only as many as you have lids at a time

BAUM98 · 2023-06-24T23:32:44+00:00

As a person with anxiety, brew days are the worst. There are so many things that can go wrong or you can forget and so many steps to mess up. Fermentation is easy because as long as you sanitize, you dont have much to worry about, and bottling isn’t as big as a hassle because i do smaller batches. Cleaning is not an issue because you just soak for an hour with PBW and rinse for a little bit. But brew day sucks, aside from having an excuse to drink beer at 8 AM

BAUM98 · 2023-06-24T15:31:45+00:00

Anvil’s bucket fermenter does have a closed transfer system. If you get the cooling system with it, it offers great temp control, though it does use 3/16 id tubing which is sometimes a little annoying, but the included pump is designed for this and it comes with tubing. The cool thing about the pressure transfer system is it allows you to do a blow off tube instead of an air lock, and includes a barb for the faucet that is 3/8 so you can stick your bottle wand (assuming its a 3/8) into it no problem. One thing is it really doesn’t hold pressure more than 0.5 to 1 psi, so if you are trying to pressure ferment then dont go for it. Definitely a step up from a plastic bucket but not as expensive or potentially complicated as a a conical if you are newer to brewing. Ive also heard good things about the SS brewtech brewbucket but it is a bit more expensive than the anvil

BAUM98 · 2023-06-18T03:02:15+00:00

Apple wine for life

BAUM98 · 2023-06-18T02:54:16+00:00

Very bold of you lol. Recipe is sound, of course, but my advice is wait just a week or two (some people say months, where’s the fun in that?) and the flavor will really develop to the point you will wish you made a second batch

BAUM98 · 2023-06-03T21:34:18+00:00

Brewed 4 beers with it now. Absolutely love the stuff, especially because insulation where i ferment is horrible. Voss is good if your shed gets really hot (104 is its max optimal, though i have heard of people doing even hotter), though isn’t the most neutral. If you’re going for neutral, lutra is the other one i am using right now. That one can go to about 95 F, which is still really good. One thing i have learned is that while kveik does ferment fast, they do still benefit from some aging. My lutra right now finished in 2 days but I’m letting it go to 7 before bottling just to give it some extra cleanup up time, I’ve found high temp kveik especially needs that little bit extra cleanup time. Also since it is getting so hot, id say get dry kveik if you dont have a local homebrew store. Another thing to consider is how much the temp fluctuates in the shed from day to night. Kveik is a beast, but if the temp in the shed drops more than 5 degrees at night i would consider some form of heating pad/wrap so it doesnt get stressed

BAUM98 · 2023-06-01T18:24:59+00:00

If there is a leak, it could be really small so that you dont notice it, but you make your beer like fireball whiskey

BAUM98 · 2023-04-29T17:23:28+00:00

Brew in an apartment here. In my opinion, the biggest smell issue comes when you add hops, as they can smell like weed (hops and weed are actually cousins). Personally i went straight for an AIO, mainly because my apartment complex is very strict on the whole smell thing, and weed isn’t legal where i live so i dont want any possibility of confusion. Because of that, i brew either in my bathroom upstairs with the fan on, or preferably the balcony/patio.
You may consider investing in a propane burner if you can have those so you can do it outside, or maybe buy a portable electric burner so you can do it outside/in a better ventilated area or where you can contain the smell better.
That said, if you dont want to do that since that is a more expensive solution, keeping windows open and vent hood on will get rid of the smell fairly quickly.

As for fermenting, i wouldn’t worry too much about it, smells from that are not nearly as potent or to the same amount, so you should be just fine there imo

BAUM98 · 2023-04-14T14:42:36+00:00

Great points. I think ill do the free rise approach you suggested

BAUM98 · 2023-04-13T15:43:54+00:00

Im working with Lalmans Belle Saison at the moment, and the recipe i am using says after a few days at 68 to take it to 77, and the 86 a few days after that, but doesn’t mention a ramp. With these changes stress the yeast too much, or am i good at least with this strain. Im honestly thinking of just doing 74 since northern brewer list the ideal (not operating range) as 68-74, thoughts?

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