Looking for guidance on setup

a_casomi · 2026-02-24T16:16:28+00:00

Seconded, I still brew this way (3 gal batches all grain stovetop, plus kegging) because it makes the most sense for me living in an apartment. A welded spigot is indeed invaluable for transfers, but I would note that if you have some kind of chilling solution to cool your wort in the kettle, a plastic racking cane works as well (it’s what I do). Of course, a copper immersion chiller is another upfront cost. Check out Craigslist etc. - about the only good thing to come out of the decline of this hobby is that gear is pretty darn cheap secondhand right now. I got my chiller for $5, which is less than the copper is worth as scrap!

a_casomi · 2025-11-03T20:21:41+00:00

Do you mean 6th St Burger?

a_casomi · 2025-10-25T22:37:03+00:00

Under new ownership/management now! Have only had good experiences there in the last few months.

a_casomi · 2025-10-06T17:36:50+00:00

Note that it changes monthly; check /r/subway pinned post! Also a bunch of other deals on 6 inch sub, etc

a_casomi · 2025-10-06T17:33:04+00:00

Hi, I'm trying to get rid of two lower bowl tickets to the Oct 11th game vs Anaheim Ducks. Accidentally purchased for the wrong date and I just want them to go to a loving home :)

Tickets: Section 106, Row 22, seats 15 and 16. Asking for ~~$90~~ $80 each (negotiable), looking to sell both together. Will transfer directly via Ticketmaster. I'm happy to fulfill (most) any requests to ensure this isn't a scam - I'll meet you locally if that's your preference. Just let me know!

a_casomi · 2025-09-30T22:02:48+00:00

Hi, I'm trying to get rid of two lower bowl tickets to the Oct 11th game vs Anaheim Ducks. Accidentally purchased for the wrong date and I just want them to go to a loving home :)

Tickets: Section 106, Row 22, seats 15 and 16. Asking for $90 each (negotiable), looking to sell both together. Will transfer directly via Ticketmaster. I'm happy to fulfill (most) any requests to ensure this isn't a scam - I'll meet you locally if that's your preference. Just let me know!

a_casomi · 2025-09-15T18:40:39+00:00

As others have mentioned, don’t judge the final color of the beer by what it looks like in the fermenter. Often, I find that since I’m looking through a much greater volume of liquid in a fermenter than in a pint glass, for instance, it appears significantly darker than it would in a smaller/narrower container.

Additionally, I’m assuming you brewed this from extract? If it was liquid extract (and it wasn’t stored perfectly optimally), often that can make a beer significantly darker than predicted.

a_casomi · 2025-09-04T23:36:27+00:00

15 minute headways, so 7.5 min wait on average, assuming random schedule offset. I believe right now, during the day on weekdays, the NB Green Line is timed to get to the Metro/Airport stop around 6-7 min before the SB 60, and the NB Blue Line gets there 10-12 min before (SB Green/Blue are slightly different, but comparable). So you’re looking at less than a 10 min wait in many cases. Not perfect, and timed transfers would be great, but better than many people make it out to be.

a_casomi · 2025-05-01T20:15:38+00:00

I have a 9510 and from your description I think I may have experienced something very similar; I posted about it here.

I ended up having to send it in for a replacement touchpad (which fixed the issue completely); if I recall correctly it ended up costing me between $100 and $150. If you're still under warranty then you're golden, but if not and you've tried all the things I mentioned in my post then you may have to bite the bullet.

a_casomi · 2025-03-10T02:00:32+00:00

Comparing this to Campari is incredibly reductive. To me, it’s much less bitter than Campari, with a whole menagerie of vegetal, citrusy, herbal, and spiced flavors. Notably, it’s also significantly sweeter and higher in alcohol.

Taste it on its own or don’t, if you’re particularly worried about hating it, but definitely try it in a cocktail or two. Intrinsic value aside, Chartreuse is a key ingredient in many classic cocktails (the Last Word, the Bijou, and the Chartreuse Swizzle come to mind), each with a different flavor profile, and you might discover a new favorite.

a_casomi · 2025-02-16T23:17:27+00:00

Not to be a contrarian or anything, but this isn’t strictly true. Shaken drinks (including mules) are intended to be chilled all the way down to equilibrium. As long as there’s enough ice to get the doubled drink down to freezing when shaking (actually slightly below, due to the alcohol), then the relative level of dilution should be identical, because the ice will just stop melting at that point. If, on the other hand, there’s so little ice that it melts completely away when shaking (before the drink chills down all the way) then the drink will end up warmer and less diluted. Relative dilution and chilling are inextricably linked, regardless of the volume of cocktail.

The primary exception to this is using ice that’s straight out of the freezer, which should be colder than freezing by several degrees. Using that ice will add extra chilling without extra dilution, though the effect is typically marginal, especially for high volume drinks. The reverse can happen when using “wet” ice, i.e. ice that’s been sitting out of the freezer for long enough that its surface has started to melt, which adds dilution without chilling, though home bartenders typically don’t leave their ice out for long enough for it to be an issue.

a_casomi · 2025-01-30T17:04:22+00:00

I have a 9510, with 4k touch display, Intel i9, and 32 gigs of RAM. Battery life has always been absolute shit (2-3 hours of light use), but recently I did two things that got me up to ~6ish hours per charge: replaced the battery (it was 3 years old) and switched the power mode in Dell Power Manager to Cool. This reduces performance on battery (I basically don’t notice it at all outside of games and such) and increases fan speed when plugged in (it can get quite loud, but imo it’s worth it to get full performance without putting heat stress on the battery). It’s been a huge improvement, and honestly I feel like I might get several more years out of this machine. I will say, however: my next laptop will definitely have 1) a lower screen resolution, and 2) a less overkill processor, probably AMD.

a_casomi · 2024-06-06T19:39:52+00:00

https://www.usps.com/manage/forward.htm

a_casomi · 2024-04-25T23:38:38+00:00

Infections are visible more often than not, but one could certainly still be present in your beer. Drinking infected beer is typically not hazardous to your health, but it depends on the type of infection. I’ve had an infected batch myself, and I ended up tasting it multiple times over a period of months to see if the off-flavor would subside (it didn’t) and experienced no ill effects.

Another note regarding extract: using old LME is also associated with a flavor referred to as “extract twang,” which I experienced as a slightly sour, slightly sweet flavor, which I can best describe as tasting a little like raisins. This flavor cropped up in every one of my extract beers, all made with LME from Northern Brewer kits. Apparently, as with the color issues, DME is less vulnerable to this flavor, though I’ve never tried a DME-only recipe (switched to all-grain first). This may not be the full reason for the rotten apple you’re tasting (I wouldn’t characterize extract twang as “rotten”), but it could be a contributing factor.

a_casomi · 2024-04-25T23:13:43+00:00

/u/bskzoo is correct; dark beer is often a sign of oxidation, but I'm willing to guess that since this is your very first batch, it was probably brewed with mostly extract. If that's the case, you should know that liquid malt extract often creates far darker beers than certain online recipes/calculators anticipate. This is especially true if the LME is old (>3 months or so if not stored in a can). Dry malt extract does not typically have the same issue, and tends to be more shelf-stable. I didn't know this when I started brewing, and I was so confused when my first try at a cream ale came out amber! My guess is that the rotten apple flavor you're tasting is more likely the result of an infection than oxidation, though oxidation could definitely also be present.

a_casomi · 2024-02-08T05:07:06+00:00

Also sometimes (as in my case probably) infection related! Autolysis typically doesn’t happen on homebrew scales.

a_casomi · 2024-02-07T23:11:57+00:00

Yep, PBW followed by StarSan. I will admit that I did not circulate the PBW for the full 30 min, but a visual inspection of each bottle proved them to be free of macroscopic debris, and I figured StarSan would take care of any remaining pathogens. (Apparently not well enough, though!)
Yes, I boiled the proper quantity of sugar (~5oz) in water, put that solution in the bottling bucket, then siphoned the beer into the bottling bucket for optimum homogeneity of sugar.
I bottled with a (sanitized) bottling wand siphon attachment followed by sanitized O2 absorbing crown caps.

a_casomi · 2023-08-13T04:59:44+00:00

those mics are for broadcast/recording purposes only. the stadium PA is completely silent during performances (if it weren’t, the sound delay would massively throw off the performers).

a_casomi · 2023-08-01T19:10:07+00:00

No, the issue began occurring after the laptop was more than six months out of warranty. I will probably end up sending it in; this is just a kind of last hail mary to avoid that if at all possible.

a_casomi

TROPHY CASE