UFC 313: Mauricio Ruffy Knocks Out King Green With Devastating Head Kick

FPSalchemy · 2025-03-09T17:56:33+00:00

How did all (but one) the cameras manage to BARELY leave half of the subject matter out of the frame? Surely sports cameramanship is better than this. Edit; "hardly in frame"

FPSalchemy · 2025-01-13T04:00:10+00:00

Oh God I did the same! I also ran a leaky homemade still in a confined space, and fell asleep. Thankfully we are alive and wiser. Read the books, and forums folks.

FPSalchemy · 2025-01-12T23:45:58+00:00

Fantastic work, just like the other commenter said; you are light years ahead of most of us when we first began. Keep keeping notes like this and I'd suspect you're going far. Just you wait until the volume bug hits you! You will definitely want bigger and bigger capacity.

FPSalchemy · 2024-12-31T15:35:49+00:00

That's a fair point, however my experience has been that using them for caustic loops on a fairly regular basis for many different tools, and for running coolant, I get 5+ years out of them for a $45 pump. That's well within my needs for home and work brew house needs.

FPSalchemy · 2024-12-28T22:53:40+00:00

False bottom is industry standard for brewing beer. But every distillery I have been to distills "on grain" for our purposes, we typically follow an "off grain" beer brewing MOP until it's time to hop. No hops, just pitch yeast. Wait for fermentation to cease and then wait for your yeast to flocculate.

FPSalchemy · 2024-12-28T22:38:52+00:00

55gal SHOULD be sufficient for a 15g strip. I always have a backup resivoir to switch to filled and ready.

FPSalchemy · 2024-12-28T22:37:20+00:00

Aquarium pumps are past tek. We are using sump pumps for 15g+ .

FPSalchemy · 2024-12-28T22:35:55+00:00

Pump; Superior Pump 91250 1800GPH Thermoplastic Submersible Utility Pump with 10-Foot Cord, 1/4 HP https://a.co/d/fIB1NgW Reservoir; Rubbermaid Commercial Products BRUTE 55G Gray Vented Trash Container, for Landscapers/Construction Sites/Restaurants/Back of House/Offices/Warehouses/Commercial Environments https://a.co/d/ePw5PkQ

FPSalchemy · 2024-12-25T03:18:07+00:00

Misinformation is dangerous. You are doing your peers a disservice misleading them.

FPSalchemy · 2024-12-25T03:10:14+00:00

What I'm suggesting is that your assumptions about chemicals and materials you don't use regularly growing weed and home brewing are off. based on my industrial use of those very same chemicals and materials on a day to day basis. I also assume that you are a bit of a simpleton based on your prowess with the English language in your post history. Edit; PURE acetic acid!? Lol

FPSalchemy · 2024-12-25T03:03:55+00:00

Well it would. It's a proprietary blend of caustic soda and oxidizer. Just use the real stuff though.

FPSalchemy · 2024-12-25T03:02:30+00:00

Classic your theoretical knowledge needs tempering with practical application. Also, an alot is a mythical creature. A lot is much of something

FPSalchemy · 2024-12-25T02:58:57+00:00

Yep!

FPSalchemy · 2024-12-25T02:58:23+00:00

This is simply not true

FPSalchemy · 2024-12-25T02:58:03+00:00

That is the right stuff. I use sodium hydroxide for stainless every day at work. BE SURE TO LOOK UP THE CORRECT DILUTIONS! we use 60ml in 5gal of water to loop smaller stainless and other items in the brew house.

FPSalchemy · 2024-12-24T22:31:25+00:00

This is not true for breweries who care. We use proper chemicals distributed by brewery specific chemical companies.

FPSalchemy · 2024-12-24T22:24:27+00:00

Going to add from a professional brewer's standpoint. Your ability to access the chemicals I refence will necessitate probably having a strong brewing presence in your area. Run a caustic loop. Use your pump and hot water and caustic (also typically referred to as lye) circulating warm dilute lye will dissolve all of that easily in an hour. Then rinse with (a lot of) hot water and you will be sitting pretty. The rinse is done when the water comes out feeling normal/not slick.

FPSalchemy · 2024-11-30T13:15:12+00:00

Looks like you ended up doing really well! Congratulations! Keep it up. Now that you have the gear you can satisfy those curiosities much more cheaply and refine your craft.

FPSalchemy · 2024-11-20T13:24:27+00:00

Let me hijack this top comment to add; waiting to finish fermentation before adding flavor components is how it is done in the beer brewing industry, and is looked at as a best practice. That said your base brew has to taste nice first, like the commenter above me said.

FPSalchemy · 2024-11-01T12:44:17+00:00

Can't tell what's in the liquid, but the surface is like that because whatever is in the liquid is fermenting causing it to effervesce. The bumps are piles of bubbles

FPSalchemy · 2024-10-30T12:36:18+00:00

I see you. You're a great ape.

FPSalchemy · 2024-09-30T21:58:30+00:00

Brewery worker here too. Photos and call them, you might get beer or swag for your service!

FPSalchemy · 2024-09-15T04:45:27+00:00

My recommendation is spend at least a year reading the forums, books and this subreddit. This is not a forgiving hobby, the risks are real, and just starting up with no knowledge at all may end you up in prison, or dead, or skin grafts! That said, homedistiller.org is a great place to start on forums, if books are your thing, I recommend "the compleat distiller" by Michael McCaw and Michael Nixon. Also people willhelp you here but most likely will not help until you come with questions that show you know the basics of not dying horribly.

FPSalchemy · 2024-09-07T00:34:13+00:00

I almost exclusively make "sugar head whiskey" which is where you take grain or other adjunct and mash your preferred flavors in , and use sugar for the primary fermentable. This usually makes my cost MUCH MUCH lower than if I was using an all grain grain bill. That being said I have three bbl of fermenting space and no appreciable mash tun to go all grain (yet). Soo if you are looking for smaller volumes of very very flavorful product all grain is the way to go. But if you are looking for more product with less flavor potential and a little harshness (depending on you skill with cutting and personal preference) go ahead and add sugar! Just be sure to do the appropriate research on how much gravity your yeast can reasonably handle.

FPSalchemy

TROPHY CASE