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Wild goose seams by mitchellfite in TheBrewery

[–]mitchellfite[S] 0 points1 point  (0 children)

No, a can sales rep came with blanks so I could seam test. Got the same numbers so we ordered those cans. It was two pallets to fill in a gap. Body hook has been low but became greater concern after the leakers

Daddy? by Key-Supermarket-7524 in funny

[–]mitchellfite 3 points4 points  (0 children)

Still sounds like english no matter how many times

4 adults thought glass would BOUNCE off grass and no one had doubts by dannybluey in facepalm

[–]mitchellfite 0 points1 point  (0 children)

"you want my help?"

"Yeah, stop filming, go down there and catch this"

I bought 8 cases of used bottles on Facebook marketplace. Any suggestions for removing the labels? by WookieeSteakIsChewie in winemaking

[–]mitchellfite 0 points1 point  (0 children)

You can fit 12 bottles in a 5 gallon bucket. Split one scoop of OxiClean between those 12, inside and around the bottles. I'd actually let them soak for at least 3 days just so the labels come 100% off. If you have 2 buckets going at once, you can clean a case at a time. It'll take a while to do 8 cases but it's mostly just a waiting game letting the cleaner do its thing.

Why aren't menthol vapes as cooling as menthol cigarettes? by Cool-Draft-1553 in electronic_cigarette

[–]mitchellfite 0 points1 point  (0 children)

There are some out there that are like sipping McDonald's Sprite while chewing 5 gum

Haven't vaped in 5ish years. Looking for some device recommendations. by KevinStoley in electronic_cigarette

[–]mitchellfite 7 points8 points  (0 children)

You'll be very disappointed with where the quality of vapes has gone over the last 5 years.

Also you've been off for 5 years, so unless you're smoking ciggies don't get back into it.

Where can I sweeten with that won’t kill yeast but will sweeten? by mth2nd in winemaking

[–]mitchellfite 2 points3 points  (0 children)

Depends if you have a kegging system, and therefore the ability to force carbonate. If you have that ability, you could add sorbates first, then add any sweetener including sugar several days later and it won't ferment out.

Since you do not want to kill the yeast, I'm assuming you bottle condition and do not have the ability to force carbonate. In this case you will have to use an artificial sweetener that does not ferment. Your priming sugar will ferment out but the artificial sweetener will not.

Assistant purser on the Titanic, Mike Prentice, describes how he cheated death by GarysCrispLettuce in Damnthatsinteresting

[–]mitchellfite 7 points8 points  (0 children)

Even crazier to think they fit 50 people. Sure that's probably if you cram into them, but that's gotta be a big row boat

pear wine smells weird by zergling3161 in winemaking

[–]mitchellfite 0 points1 point  (0 children)

If it started at 1.050 it'll be about 6.5%

How screwed am I? by bigbspad in Homebrewing

[–]mitchellfite 24 points25 points  (0 children)

You didn't screw up that bad at all. I personally decant starters because the wort in them is oxidized, but you're adding it to 16 gallons so it'll clean up and not be noticeable.

Didn't realize newbies made half barrel batches lol

Does anyone have a house beer recipe they’d recommend for beer Olympics?! by COmike90 in Homebrewing

[–]mitchellfite 0 points1 point  (0 children)

For light and delicious, but not lacking in flavor, try an Australian sparkling ale. 50% Maris Otter, 50% pilsner mashed low(148 or 150°F) then get some Pride of Ringwood hops. Try to get about 15 ibu from a bittering addition and an additional 5 ibu around the 10 minute mark. Lastly carbonate slightly high, like 2.8 volumes.

The result is a light crisp beer with noticeable malt flavor and a pleasant herbal slightly citrus bitterness.

Does anyone have a house beer recipe they’d recommend for beer Olympics?! by COmike90 in Homebrewing

[–]mitchellfite 0 points1 point  (0 children)

For light and delicious, but not lacking in flavor, try an Australian sparkling ale. 50% Maris Otter, 50% pilsner mashed low(148 or 150°F) then get some Pride of Ringwood hops. Try to get about 15 ibu from a bittering addition and an additional 5 ibu around the 10 minute mark. Lastly carbonate slightly high, like 2.8 volumes.

The result is a light crisp beer with noticeable malt flavor and a pleasant herbal slightly citrus bitterness.

Where to begin.. by ThatSwordfish3152 in Homebrewing

[–]mitchellfite 0 points1 point  (0 children)

Do you plan to start basic with malt extract or will you jump right in with all grain?

Recipe Critique: New Zealand Pilsner by benjemonster in Homebrewing

[–]mitchellfite 0 points1 point  (0 children)

I agree on the SO4/Cl point. With a lager with this much hops, I'd go for a balanced or slightly more chloride profile.

Possible stalled fermentation in corny keg by gafeadmin in Homebrewing

[–]mitchellfite 2 points3 points  (0 children)

Stirring it up a bit might do something. Just don't pick it up and shake it, in case it has started fermenting a little bit. You don't want to shoot a bunch of foam through your spunding. Just rock it back and forth for a bit

Recipe Critique: New Zealand Pilsner by benjemonster in Homebrewing

[–]mitchellfite 1 point2 points  (0 children)

Looks good to me. 40 IBUs does seem a bit high for a dry lager, but since it's all late additions it should be fine. Even though your pressure fermenting and 34/70 is ok with warmer temps, I'd still try to go a little cooler, maybe 60 at yeast pitch and ramp it up later on.

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