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u/wzlch47

r/Apples r/Homebrewing r/discgolf r/HotPeppers r/ViewAskewniverse r/ShadowBan
▲ 2 r/Apples

Ways to Prevent Fire Blight?

I had to trim about 40% of my 3 year old Granny Smith a few months ago because of what really looked like fire blight. It started after there were flowers and what looked like the start of a few tiny apples starting to grow. No flowers or baby apples made it out alive.

Are there any effective methods to prevent FB before it gets started?

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u/wzlch47 — 16 days ago
▲ 116 r/HotPeppers

First 16 Bottles of Sauce from My super Hot Garden

Included are Ghost, non- mushroom Scotch Bonnets, Fatalii, Habanero, Butch T, and a couple others. There are also Cherokee chocolate tomatoes and onions from my garden.

This stuff is a lot more than just a little hot.

u/wzlch47 — 22 days ago
▲ 10 r/Homebrewing

Lagering at 86F

I just went to check on my Shiner clone that has been lagering for about a month now. The Temp controller is showing 86F and I have no idea how long it has been at that temp. My second hand chest freezer off Craigslist finally gave up the ghost after 8 years. Fuck.

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u/wzlch47 — 1 month ago
▲ 40 r/HotPeppers

I Saved Seeds from a Fatalii Last Year and the Plant Grew These.

Medium sized jalapeño for scale.

u/wzlch47 — 2 months ago
▲ 56 r/discgolf

Scott Conway (2024 Masters Winner) Had a Decent Round in a Local C Tier

u/wzlch47 — 2 months ago
▲ 6 r/discgolf

Hole 8, Scrapyard in Charlotte

On my card today at the Charlotte Amateur Championship.

Flair is misleading.

u/wzlch47 — 2 months ago
▲ 4 r/Homebrewing

Doing a Side by Side Fermentation with Wyeast 3068 and White Labs 300. Both Are Quite Strong.

I split a 10 gallon batch of German Hefeweizen into 2 Better Bottles and pitched at about 1 pm on Thursday after an early morning brew session. They were both bubbling within a few hours and the 3068 had popped its stopper some time in the night.

On Friday morning they both got blow off tubes venting into a 2 gallon Cambro half filled with Star San. Saturday morning, the super vigorous fermentation was done so I put sanitized stoppers and air locks back on. There was about 6 oz (200 ml) of thick yeast at the bottom of the Cambro when I decanted the star san off the top of it.

I have my seed starting heat mat on the shelf below the beer inside a closed closet with the temperature controller set at 71F (21C).

Now that the airlocks are back in and the fermentation isn't in high gear, it's time to go clean up the yeasty mess in the closet.

u/wzlch47 — 3 months ago