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When I use rice, I get broken jasmine rice for the Asian market and I simmer that in a gallon of water until it's overcooked and mushy. It goes into the mash water and all, and that gallon is part of the strike water. Something I should try is running plain ol' cheap long-grain white rice thru...

I just got back from Aldi. Maseca has gone up in price since I bought it last; (of course it has, everything has gone up) it was $3.09 for a 4.4 pound bag. Walmart sells Pearl Milling (formerly Aunt Jemima) yellow cornmeal for a little over $4 for a 5 pound bag.

"Maseca" tamale flour (they sell it here at Aldi) or plain old yellow or white cornmeal, but make sure it's "corn meal" and not "corn meal mix". Use either one just like grits. Maseca basically is grits ground to a flour. HTH

Thanks. I've been reading about convection, and it apparently excels at roasting things and baking cookies, or dehydrating things with the oven temp set very low. Might not be useful at all for cakes and breads. Or just turn the fan on for the last half to help brown the crust (like you said.)...

I just ordered a new kitchen range with a convection oven. I've never had that feature before, plus the old oven would overshoot the temperature setting so much it was hard to cook anything without burning it. (that worked well for pizza) It gets here in about a week and I'm looking forward...

I sincerely have no idea what the "wow" responses mean. 😂 I'm having another Golden Monkey now diluted with a can of Hamm's and it's much more enjoyable. I still don't think I'll buy it again but at least I can finish the 6-pack this way. 👍

Golden Monkey tripel from Victory brewing. I've never tried it before, and after this 6-pack I doubt I will buy it again; it's too sweet. It also has too much banana and what I think is coriander but I'm not sure, but the sweetness is the real turnoff. The clove is nice. For the same price I...

My tomatoes are about 3 to 5 inches tall, still in pots. A few of my peppers are the same or a little larger; but a lot of the peppers are stunted from a white fly invasion. They should come around once I get them outside if they survive that long. I feel like I'm at least a month behind...

I'm making some agua de jamaica with some dried hibiscus I bought for my wife years ago that found in the pantry. I've never made it before; I'm using 1 cup of hibiscus in about 5 cups of water and will add lime juice and sugar to taste. I have another big bag of the stuff that I bought a...

My tapwater tastes good but has extremely high bicarbonates. 1 ml of concentrated H3PO4 per gallon of strike water seems to work well. I used to buy RO water, but settled on just adding acid and a pinch of K-Meta to my local water. I started with 5.5 gallons of water, and I rounded-up 5.5ml to 6.

It's somewhat between a cream ale and an American blonde ale, and the color is probably a little darker than either of those should be. Not bitter enough to call it pale ale. In any case, it's not anywhere close to being a stout. ;) BTW, if the amounts seem a little off, it's for 4 gallons...

I was just about to say exactly the same thing. 😂 Lately I have been using their stemmed iced tea glasses (looks like a huge wine glass but slimmer), but I've got some heavy stemmed goblets there and also some nice pilsner glasses. For actual iced tea, I use mason jars or Dollar Tree stemless...

Yes, a spoonful of table sugar in each bottle. The size of the spoon depends on the size of the bottle. I've got a little stainless steel funnel made for filling liquor flasks; it's perfect for priming bottles and it goes a lot faster than you'd expect.

Yes, I am using a Tilt. :) I'll dig it out and clean it today; thanks. Also I'll move the fermenter to a warmer spot.

I mashed at 150°F for an hour. No lactose or anything like that, but this was my first time using cornstarch as an adjunct. I pitched the yeast at 70° and immediately moved it to my cool basement, which apparently is in the low 60s. I think I'm just used to faster-fermenting yeasts, or at...

It's dropped another gravity point. Apparently it's still chugging, just slowly, and I'm being impatient. I will warm it up to about 68 and give it another week to finish.

I move it from the bucket to a carboy to leave most of the trub behind. Then I bottle straight from that carboy instead of transferring to a bottling bucket. I did just one carboy start to finish for a while, and it's evolved into this; I'd rather unavoidably add oxygen while the yeast is...

I've never used this yeast before, even tho' it's a standard. It has been fermenting for 6 days; 5 if you don't count the first day lag. The temperature is currently 64°F, and it's fermenting in a plastic bucket. It's probably time to rack it to a carboy, but should I also warm it a little to...

Cornstarch. I was conflicted about whether it needs a cereal mash or not; I didn't do one because I was on a tight schedule. Based on the gravity, it seems to have converted okay, but we'll see if the beer has starch haze when it's finished.

I changed it at the last minute. 😂 Instead of a pound of dark invert sugar at the end of the boil, I added a pound of cornstarch to the mash. I'm going to use Columbus hops for bittering and Hallertau Tradition for flavor/aroma (5 minutes.) US-05 yeast. It should end up between an American...