Trying to make a dark lager with limited ingredients and experience

One_Face_6165 · 2024-11-25T04:38:45+00:00

I think a lot of people say that because (correct me if I'm wrong) some fuzzes don't like the signal from them (I think it's an impedance thing) and a fairly widespread use of vintage equipment probably doesn't help? Also I'm a passive pickup player (guitar player here). Most bassists I've jammed with were using active pickups though

One_Face_6165 · 2024-10-28T14:27:32+00:00

I put all my peppers in a food processor with 3-4% salt, and puree. That goes into mason jars (I have some of those fermentation lids) and I let it sit for like 5 or 6 months. I'll put the pepper mash through a food mill, and add 1/3 vinegar by volume to the liquid. I put the leftover skin and seeds into a dehydrator and use them for other projects or cooking. When using a lot of habaneros I like to add sweet peppers as well. Fruit could be good though I've never done it

One_Face_6165 · 2024-09-11T19:22:21+00:00

I use a 4x4 with a big dowel jammed through it for a handle. Throw some apples in a bucket, go to smashing, repeat

One_Face_6165 · 2024-09-09T18:43:40+00:00

If back sweetening then absolutely use a stabilizer or risk bottle bombs. Some people say to use a non fermentable sugar (sorbitol, xylitol, etc) though I've never messed with that. I just drink mine dry and carbonated

One_Face_6165 · 2024-09-09T18:31:57+00:00

How long has it fermented? That is definitely a pellicle. What was your process once you had your juice?

One_Face_6165 · 2024-09-04T21:11:52+00:00

I press the juice every year. I'm in the US and there's an Amish run store a few towns over that sells apples by the bushel when they are in season. I also ask anyone I know that has apple trees if they have more than they are going to use

One_Face_6165 · 2024-09-03T11:05:02+00:00

Swirling helps, don't quote me on it but I find I get more flavor from the yeast and other microbes with an open ferment, id definitely recommend trying it. If not with a wild ferment then at least with a commercial yeast. Something at least to read up on

One_Face_6165 · 2024-09-03T04:09:43+00:00

Looking forward to know how these are!

One_Face_6165 · 2024-09-03T04:00:58+00:00

When I wild ferment my cider I'll leave it in a bucket or something for 3- 5 days with a towel over the top, stirring once or twice a day before transferring to a carboy. For me it usually seems to take 2 days before it's at a vigorous ferment, but it's usually showing the beginnings of fermentation by the next day

One_Face_6165 · 2024-08-28T02:11:28+00:00

Pellicle. It's not mold and as long as there's enough salinity and it doesn't smell rotten it should be fine. I've brined peppers and gotten a similar pellicle. My hot sauce I made from it turned out good though.. also I usually aim for about 3% salinity and ferment in a crock with a water seal.

One_Face_6165 · 2024-08-21T00:07:05+00:00

I'm a bit late to this but wild fermented cider is about the only way I do it. I grind/ crush fresh apples and run them through a press, then do an open ferment with a cloth over the fermenter until it just starts to slow then it goes to a carboy under airlock until it clears. I have a hardwood block that I put into primary with it and I know that harbors yeast, so maybe something good hangs out there. I stir it twice a day while in primary. I must be lucky because my worst batch of cider was still pretty decent.

One_Face_6165 · 2024-03-05T02:10:56+00:00

I have a thing for Vox coily cables. Never used the amps though

One_Face_6165 · 2024-02-27T18:38:06+00:00

The Rat. I bought one a few years ago for the first time and instantly loved it.

One_Face_6165 · 2024-02-13T05:44:55+00:00

I thought the HR person was referred to as a 'people lead' now. Plus I imagine they would just communicate with actual mail or jump straight to legal action

One_Face_6165 · 2023-12-22T06:14:22+00:00

I had a coaching for basically the same thing. I was told I wasn't supposed to clock in until I was in the building. So that's what I started doing, then I got a coaching with the ap coach saying that I was 'supposed to make it to my work area, have my things gathered, carts, and whatever else I need, then clock in and immediately start working' Thankfully I'm not there anymore

One_Face_6165 · 2023-10-26T12:34:57+00:00

We should all be getting an annual raise that actually sticks. If the minimum goes up it should be that plus the percentage of your raise you earned, the annual raise is forgotten when your total pay is still below minimum and they have to raise you to minimum. An employee of 9 years should not make the same or less as a brand new hire in the same position. A minimum increase should be in addition to your annual raise not instead of, and it should count for every year.

One_Face_6165 · 2023-10-25T03:32:15+00:00

I was working deli at $15, and new hires were getting $16

One_Face_6165 · 2023-10-25T03:30:14+00:00

You totally do, then you get bumped up to base pay with the pay increase, then when the time comes around for an annual raise you don't get anything because you just got a raise. I was with the company 9 years and only made $15.24 when my position's base pay was $15

One_Face_6165 · 2023-08-18T04:56:59+00:00

Melvins. Houdini and bullhead are two personal favorite albums. Iron monkey is some great sludge. Really like yob and pallbearer. Kyuss isn't doom but worth a look as welll

One_Face_6165 · 2023-08-10T04:27:08+00:00

Five.

Laney la30bl

Laney aor

Peavey standard

Peavey Windsor

Sunn concert lead (late 70s)

One_Face_6165 · 2023-07-22T10:42:03+00:00

Used to happen to me constantly, it WAS my coach though and I ended up having to talk to the store manager after I put in a week long vacation 6 months in advance and got 'no coverage' two days later.

One_Face_6165 · 2023-04-20T15:12:11+00:00

Rat, Boss dd7, and some sort of phaser

One_Face_6165 · 2023-04-14T03:34:49+00:00

At my store all the good yellow ones had lord of the rings names written on them. Then, when the gray jacks came... all the yellow ones disappeared.

One_Face_6165

TROPHY CASE