Random questions to which you seek an answer
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Hey guys, I just bought a pair of jeans that are about two inches loose on the waist. Bought it because it was the very last pair of the Red Cloud R400H 17oz , 25% Hemp material denim available and I just had to buy them.
Ok, now for my question. Is it advisable for me to throw them inside the washing machine to get maximum shrinkage? Or will a normal hot soak give the same amount of shrinkage? Will I lose too much indigo if I throw them into the machine and if I do that, 30 minute cycle or 60 minute cycle?
Thanks guys.
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A wash will always give you more shrinkage than a comparable temperature soak. Follow Seul's advice.
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"Follow Seul's advice."
Oh shit, the Triumvirate must be up to something…
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Eli, that might not exist, though you could use a temperature controller like this http://www.amazon.com/RANCO-ETC-111000-Digital-Temperature-Control/dp/B0015NV5BE to maintain any temp you want. I used to use that controller for my beer fermenting fridge to maintain about 55F.
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Seul, when my dad wanted to store wine (for at least several years) he started looking at those specialist wine cooler fridges but thought they were riculously overpriced. An electrical engineer of some kind told him that a normal fridge could easily be modified to work within a different temperature range, and as far as I know that's what he did.
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Boom - need. How does that work?.. How much power does it use?..
Beer fermenting fridge you say… My oh my do you have some explaining to do...
It uses very little power. It actually makes your fridge more efficient if you're keeping it a little warmer. It works just like the on-board thermostat, but it kills the power to the whole fridge to regulate the temp. It's basically a big on/off switch for your fridge.
I brewed beer for a couple years. I probably made about 60, 5 Gallon batches in that time. I was once involved in a beer brewing group and we focused on sour beers that we then aged in wine and bourbon barrels. One of the guys in the group was a pro brewer, and two of the guys have gone pro since. They would take all of the leftover yeast from Belgian beer bottles and add it to the barrels. We had quite a bouquet of Brettanomyces in those barrels. Here's a link to a blog written by one of the guys from the brewing group. http://www.themadfermentationist.com/2011/01/sour-brown-barrel-day-3.html
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I'm guessing it's because of the speed at which it sold out in ThailandI don't think that many (if any) pairs made it outside of the country.
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Soak it in tea…..
