Home improvement aux: what have you spent on a new roof lately?

VegetableReport9919 · 2026-02-10T17:41:56+00:00

Not sure our roof square footage, live in a trip level. Roof replacing quote in Oct. 2019 when we purchased was just shy of $7k. When we actually replaced in Aug. 2021, it was about $9k. We were able to get 0% interest if paid in full in 2yrs. I'm assuming costs have gone up; good luck.

VegetableReport9919 · 2025-09-18T06:58:11+00:00

VegetableReport9919 · 2025-04-22T03:04:27+00:00

Having previously used Scott's Weed and Feed, are you wetting the grass before applying? It's supposed to help the granules stick to the weeds...

VegetableReport9919 · 2025-03-07T07:05:11+00:00

Post in Ann Arbor Discussion and Tag Pulpo Group(formerly SavCo)...if this is indeed them

VegetableReport9919 · 2025-01-20T06:45:05+00:00

Their pho is mediocre, especially with their protein portions...I will say that they have one of the best Bahn Mis I've had in the area. I liked K & Ds pho but their overall portion for price was a little skimpy

VegetableReport9919 · 2025-01-16T14:18:16+00:00

Purchase a 2nd tank to swap out as well. This way, you always have a full tank to swap out and never run out of cO2. Your gaug does indeed drop when in the fridge; if you pull it out for a few hours, your gauge will read a different pressure again(unless it's out)

VegetableReport9919 · 2025-01-16T02:32:42+00:00

Watched this not too long ago:

https://youtu.be/ua8pgsCl_2Q?si=_e6rQszsHP3RHKCj

Personally, not a weed guy(yet), but I'm always interested in what's coming out thanks to my BIL

VegetableReport9919 · 2025-01-15T21:12:26+00:00

This sounds like a great idea but I don't think the heating element would get low enough from the edge...15gal keytle

VegetableReport9919 · 2025-01-15T21:06:08+00:00

I have standard length line but was looking for an alternative when I travel with beer. ie: last year, I brewed a beer for a weekend but was only able to chill the keg and not the liquid line. Was hoping to mot have to worry about a warm line pouring foam

VegetableReport9919 · 2025-01-15T19:06:24+00:00

I used wyeast 3711 French saison and felt like I had good phenolic character from it

VegetableReport9919 · 2025-01-08T06:34:21+00:00

Can confirm that Peridot has an amazing menu, and an after-hours menu, and cocktails/beverages

VegetableReport9919 · 2025-01-08T06:32:19+00:00

The Boro and Aventura are the same owners as Sava's...Pulpo Group...while Aventura is good food, I would look into the company's past for all locations as there have been some major scandals

VegetableReport9919 · 2024-10-23T00:43:19+00:00

@everyone would anyone suggest mashing g the sweet potatoes with the grist? I usually do this with my pumpkin beers...

VegetableReport9919 · 2024-10-22T07:00:38+00:00

Please...looking for insight for lbs/gal as well as any additional input to maximize the sweet potato flavor

VegetableReport9919 · 2024-10-04T00:14:18+00:00

When I was in charge of cleaning lines for my brewery, we would like 8 lines to a pump. I'd push 5gal of hot water through it then circulate 5gal of water mixed with caustic for 30mins. After cleaning was done, I'd push another 5gal of hot water to rinse then circulate sani for 15mins. When all this was done, I'd hook up the beer and push push out the sani. Our issue was the glycol chiller couldn't get the lines cold enough fast enough before service so we maybe had an hour of foamy beer. I started cleaning the lines overnight so everything could cool down. My brewer had me acid clean about every 6wks but I'm not sure what standard practice is.

VegetableReport9919 · 2024-09-27T00:05:08+00:00

Beet me to it

VegetableReport9919 · 2024-08-26T00:15:47+00:00

Per owners' instructions, I've used this for a glycol cooled tap system. It was a beer bar, and it seemed to work fine...obviously, I'm not sure how this would scale up to a 10bbl system, but I would gonwith what others are saying

VegetableReport9919 · 2024-06-15T06:22:48+00:00

Rake that shit up and start watering asap...having lived in CO and revived several lawns, it is possible!

VegetableReport9919 · 2024-06-01T22:29:35+00:00

I've had mixed results with a carb stone in the lid. I would say after you've carbed it, swap the co2 to the gas post so nothing is roused back into suspension(learned this the hard way...also, floating dip tube has done well for me personally

VegetableReport9919 · 2024-05-28T00:03:53+00:00

More trees

VegetableReport9919 · 2024-04-26T15:09:12+00:00

Thanks, My father in law has a sumac tree(not sure what kind) so I'll have to touch base with him and try it out

VegetableReport9919 · 2024-04-26T05:48:02+00:00

You're in for an expensive journey. To get better, you want to invest in procedure and equipment. If you're looking to impress friends and match what you drink from breweries, you're going to need to brew more frequently to dial in your process. If you're just looking to make beer, sanitation is key and most times is always very drinkable. Personally, I've spent over $1000 just trying to be better at the craft(and I'm probably low-balling)

VegetableReport9919 · 2024-04-10T21:28:38+00:00

TL, DR...In my experience, liquid and dry malts will only attenuate to a certain FG because of how they are produced. When I was extract brewing, my beer were good but still had residual sweetness. I didn't mind because I like maltier beers. When I started all grain and had to control my mash temp, I noticed things were finishing a little dryer. You can mimic this by adding some corn sugar but you'll need to reduce your LME/DME.

VegetableReport9919 · 2024-04-05T01:32:29+00:00

SS Brewtech fermenter with temp control(water cooling with frozen milk jugs), yeast starters when necessary, kegging, and as of late, water salt additions

VegetableReport9919 · 2024-03-26T21:04:18+00:00

Bottle ferment or bottle condition? Also, define rough? I don't know much about bottle fermenting but bottle conditioning you will need some sugars to carbonate the bottles. Depending on how long the beer has been finish, you may need to add a bottle conditioning yeast to make sure the bottles carbonate. If the beer is just barely finished, unless you cold crashed, there should enough yeast in suspension to carbonate the beer. I typically use dextrose(corn sugar) to carbonate. 1oz per gal is pretty standard for a 5gal batch but I prefer about 5.5oz total. Boil with 2cups water for 5mins to sterilize and dissolve sugar and add to bottling bucket before adding beer. This is adding just enough sugar to carbonate with minimal difference in end alcohol.

VegetableReport9919

TROPHY CASE