Are your intake valves unclean?Putting gas in this morning, I read the sign at the pump. The sign says "Brand X helps to clean your intake valves". This is good news, because just last night I woke up at 11:47 PM in a cold sweat, wondering if my Honda's intake valves are clean. Will you be able to sleep tonight with a clear conscience?
In fact, I wonder how many drivers and car owners who don't have a mechanical training like myself, have opinions on any of the following topics:
1. What is an intake valve, and why should I care?
2. What about the exhaust valves. Do I nee to purchase brand Y of gas to help clean the exhau... more |
Home Brewing - batch #1, part 4 - Taste testingJust tasted the first batch of home brew that I made last week. Yummy.
It is carbonated although still cloudy and tastes fresh. It will get better by aging in the bottles from here on out.
In the meantime, Batch #2 appears to have finished primary fermentation. Now that I have something to keep the thirst at bay (ie. "taste-testing" batch #1), Batch #2 can wait a few more days in the primary fermenter before I consider racking and bottling.
I am already researching my next ingredient kit to purchase and brew. I think a Belgian Tripel sounds good, although the 3 month waiting time means t... more |
Home Brewing - batch #1, part 3I bottled the brew last night. It looked to me that the fermentation was complete and I had the same specific gravity reading of 1.020 for 2 days.
After bottling my home brew, I read on the internet that we may have bottled too early and fermentation may still be going on. If this is the case, then I have created glass bombs, because the glass bottles will explode as pressure builds.
I don't know what to believe, or who to believe at this point. Based on what I thought was true yesterday, it was the right time to bottle. After last night's research it appears that we should have waited a fe... more |
Home Brewing - batch #1, part 2It has been a busy 48 hours. Fermentation started on Friday night, and this morning the bubbles had stopped in the airlock. The hydrometer showed 1.020 and 1.016 this evening which means that fermentation is still going on, even though there are no more bubbles coming through the airlock. I have since learned that pitching yeast at 88 degrees, and then watching the fermenter stay around 78 degrees, leads to an accelerated fermentation.
After much reading on the Internet (thanks to very generous home brewers around the world who post so much information), I know that patience is a virtue. The... more |
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