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Kale is being grown here in Ga with GREAT success - easy to grow and as said before damn near impossible to kill once you get it going. Going to keep my eye on this one as there is a nursery right down the road from me that is growing this stuff like wildfire and we do a lot of trading out!

Oh I don't doubt the majority of the hives are fine - the experimental hives are the ones I worry about. I would like to see them make it through to be good survivor stock for the coming season. If not - oh well I will replace them!

weather right now is miserable. I am hoping for a warm up today to melt this crap and get it out of here. The honey bees are all nestled in the hives and staying warm - I hope!

Boys bundle up for some of the white stuff - its coming out way.

Doesn't change the fact he has to use yeast.

I have tried these - picked some up at the local brew shop and I have to say they turned out a VERY nice product. I still have a bag of them and I mainly use them now on a 1st run of UJSSM when I don't feel like adding it back to the 2nd gen. I have had several people say this is by far the best the...

Post count has nothing to do with experience in stilling guys - Im not sure that popcorn or any of the legends in this art if alive today might have a post count of well .... 0

My attention span hasn't been up to par today - what was that you said again?

So ...... I have to ask if you are going to all the trouble to bring the grain bill up to mashing temps why add sugar at all? I am just wondering because if I was going to go to the trouble of mashing grains I would shoot for full conversion and go the whole 9 yards. Just my thoughts.

getting your 8% is pretty damn simple. I use a bigger fermentor than what I need to make up a recipe and simply adjust with more water if its too high or more sugar if its too low at the start of a wash. Use the tools you have and understand them and you will make a better product

With wild yeast there are wayyyyyyyyyyyyy too many variables. You are basically counting on luck to provide you with a yeast that doesn't provide a off flavor. If you find a yeast that works for you - use it.

Ha - no chance jimbo. I run a Apiary here in Ga. The sugar is for the bees!

I have a 2006 ford F250 with the 6.0 that has been bullet proofed that has 296,000 on it and still runs like a scalded dog. I pull anywhere from 2-3 tons of sugar on it and it never even flinches. Plenty of room and rides better than any other truck I have owned. For pulling and work its a beast. On...

Frozen Blueberries give up tons of color and flavor - cranberries ...... not so much on the flavor or color yet!

You aren't far from me mountain man - Im close enough to piss on south Carolina and close enough to North Carolina to enjoy some fine trout fishing in the spring.

I can put 12.5 gallons in mine and run it fine but that's just using a simple UJSSM

I wouldn't trash it - taste it, smell it, if its all clear - RUN IT! I left one for longer than that under airlock - damn fine stuff.

OK OK OK I apologize for poking a little fun at the kung fu thing! Nah not really! Cant be all serious and stuff all the time!

Got to love ol Rad - helping other with making a quality shine and PC support!

And for the record ..... I like the kitchen kung fu - I am going to try it tonight making some spaghetti

You need to take a step back and not run a thing until you understand a little more. here is a couple of pointers 1. you do NOT have a mash - you have a wash. 2. you do not control the temp of a pot still per se only the output but adding or reducing heat. 3. if you do not know if the wash is fermen...

I think it all depends on what you want - I like the flavor when I do one and done on my UJSSM. The corn flavor comes through really nice on one run only and IF I am careful with my cuts I can get a decent amount of heart and then dilute down and throw back in on the next gen. I suggest you play aro...

I personally wouldnt trust something that has the potential to catch fire from a shop from china- the one in the piccy might look fine but theres no certainty thats what u will be sent- without knowing the seller- might just be good money down the drain bottom line it would be a gamble methinks ok ...

if you have read anything around here then you know the opinion on turbo yeast. I have never tried them and have heard enough that I never will. I have never used agave nectar as I mainly just mess around with rum and sour corn but I would strongly suggest you head over to the tried and true section...

Well I do a test run of water for leaks - a cleaning run and then a sacrificial run of box wine or something, that usually does the trick. The cleaning run formula can be found in the new distillers reading lounge.

I have never ran a thumper - I have one but just never ran it. I am going to defer to others who have more experience than me to answer that but I would think its not going to be as effective with the smaller size and by theory it could puke I guess.

That depends on your wash or mash. The potential of the mash or wash can be measured by the % ABV. Say you start a 5 gallon wash or mash with a potential of 10% then you are looking at maybe 2 quarts depending on your cuts. I am not judging by any means but do you understand the concept of a recipe ...

I guess my biggest concern would be the size of the "thumper". It doesn't have to be pretty to be functional!

That depends on your goals - like I said I would personally not do anything with it. Safely you could put 3 gallon in it, so if you are ok with making smaller batches then I imagine it might work for you. But remember with smaller batches it does become harder to make proper cuts and the learning cu...

Its ummmmm well interesting! Is that bags of ice laying on the floor?