16
Yeast and Fermentation / Re: Need some advice!!!
« on: October 14, 2011, 04:56:26 AM »
Great advice.... I didn't think of that. Thanks!!!!!!
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17
Yeast and Fermentation / Need some advice!!!
« on: October 13, 2011, 05:00:02 PM »
I was planning on brewing a 10 gallon batch of Dopplebock this weekend and am about to get my starter going when I realized the 3 yeast packs are from May 3, 2011. (Bringing my 17 month old son ingredient shopping.....BAD IDEA). According to MRMALTY.COM, my yeast viability is only 10%. Do you think I'll be able to get a large enough starter going by Sunday if I make it tonight? My thought was to do a 5 gallon starter with the 3 packs, decant and do it again Saturday morning with that same yeast cake for a Sunday pitch. I was going to call tomorrow to see if they had gotten more packs. (Wyeast 2206) I am using a stir plate with oxygenated wort and yeast nutrients.
Thoughts? If i don't brew this weekend I'm not brewing for another 2 weeks and thats not gonna make me a happy camper.
Thoughts? If i don't brew this weekend I'm not brewing for another 2 weeks and thats not gonna make me a happy camper.
18
General Homebrew Discussion / Re: What's Brewing This Weekend - 10/14 Edition
« on: October 12, 2011, 09:56:50 AM »
I'll be making a Doppelbock for a contest in Feb and kegging a Pumpkin Ale for drinking later this month.
19
Kegging and Bottling / Re: drill press bottle capper
« on: September 13, 2011, 10:31:05 AM »
Oh lord, my wife is reeeeeally going to love the drill press in the kitchen. 
20
Commercial Beer Reviews / Re: Sam Adams Octoberfest 2011
« on: September 01, 2011, 02:07:47 PM »I bought six of these last night and had one so far. Pretty nice traditional O-fest if you ask me.
My six pack had a $1 off coupon on it, but when I got to check out, I found it was $1 off cheese. No brands or styles mentioned, just cheese. Why does Boston Beer Co. want me to have cheese? What's that got to do with Oktoberfest?
absolutely nothing. Its a marketing gimic that we in the marketing world use all the time to "entice" consumers who are not necessarily Sam Adams drinkers, to pick up a 12 pack because there is a now perceived added value. You can now save $1 on any cheese you want and Sam Adams will be paying for that $1 you save. The real hope is that redemption is low but they see an sales increase.
21
The Pub / Re: Irene's fury
« on: August 25, 2011, 07:58:52 PM »
We are gonna get whacked here in South Eastern NY. The center is going right over us if the models are correct and I'm not too confident she will downgrade much. There is a bunch of potential for her to speed up or maintain her 2-3 once she gets up here due to the current flow of the jet stream. Sooooooooooooo.... I have 15 gallons of homebrew, 1 - 10 lb pork butt ready to smoke, generator, lots 'o water, salmon ready to smoke, cigars and a prayer that she moves far east. Tempted to brew a batch during the storm. or is that taunting?
22
The Pub / Re: "Never Again" beers
« on: August 16, 2011, 06:46:22 PM »
The entire Butter Nuts canned beer lineup. I bought the mixed 12 pack because i wanted to try some canned "craft beer". I couldn't finish a single one of them because they were all completely awful. As a matter of fact, I will probably steer clear of any beer in a can again. But it is nice to think that if someone can make crap beer and be successful, maybe one day i can make the beer I love and be successful. Thank you crap beer makers, you give me hope!!!!
23
The Pub / Re: You should all be fired
« on: August 10, 2011, 07:57:57 PM »Gold has value due to scarcity and demand. Calling ornamentation "utility" is a bit of a stretch.
Gold has a great amout of utility. Like hopfenundmalz mentioned as jewelry, it is heavily used in the electronics industry. It is valuable in terms of a negotable asset due to durabllity and standarization which adds value when faith is lost in the "full faith and credit" of fiat money. Ornamentation itself has utility if that is why a person wants to buy it. Utility is left strictly up to the "owner". If gold didn't have any utility then no one would own, or want to own, any. Utility is what its all about.
This is a bad, bad, time to buy any gold though. Anytime you hear of anything has "reached its all time high", tread carefully.
I totally agree with you. The best time to buy gold is when all other trades and commodities are doing good, gold is almost always down.
24
The Pub / Re: Which sport do you enjoy drinking beer to the most?(Poll)
« on: August 10, 2011, 06:08:01 PM »
Can you add an "all of them" button? 
25
Equipment and Software / Re: BrewsStand Costs?
« on: August 06, 2011, 08:00:21 AM »
yeah thats what i did. Let me try again.
26
Equipment and Software / Re: BrewsStand Costs?
« on: August 06, 2011, 06:44:08 AM »I have no idea how to post a picture otherwise i would post a pic of my stand for you.
First you have to post the pic to a web-based photo site, like picasa or potobucket. Then you copy the address of the photo in the middle of the symbols that look like this
oh ok. https://picasaweb.google.com/105571156420332865880/BrewStandBuild?locked=true#5637537941160820626
27
Equipment and Software / Re: BrewsStand Costs?
« on: August 05, 2011, 08:27:53 PM »
I'm using gas on my system but here is how i could have saved money on my build. I use hoses on my stand which were pretty cheap. Do you plan to batch sparge or fly sparge? if you batch sparge you can cut the cost of a second pump. My stand was about $2k to build (including building my keggles) and it followed the Brutus 10 plans for the most part. But i will say, it added up quickly once you start getting to fittings, thermometers, any automation etc. I went the route of a BCS controller and could have saved a few hundred between the controller, SSR's, transformer etc, if i just got 2 love controllers. The one thing that hosed me when i was building is i didn't plan well enough when ordering online. Get a list of all your parts and where you plan to purchase them from before you buy anything, otherwise you will eat a ton of unnecessary cost in shipping. I have no idea how to post a picture otherwise i would post a pic of my stand for you.
28
General Homebrew Discussion / Re: What's Brewing This Weekend - 8/5 Edtion
« on: August 03, 2011, 01:03:09 PM »
Finally going to brew the amber ale that i have been meaning to brew for the last 2 weeks.
29
All Things Food / Re: Turkey Brine...fruit?
« on: July 29, 2011, 12:06:50 PM »
Not familiar with that recipe but i usually do an apple cider/juice bourbon sage brine on chicken and turkey. Here is my recipe:
Make a stock from the chicken neck and trimings and 3 ribs of celery, 1 carrot and medium onion all rough chopped. once the chicken is browned and veggies are soft, deglaze with 1 cup bourbon (watch out for open flame. if your using a stock pot, you should be fine. Stand back a bit when you add the bourbon to be safe or mix it with half the water if your concerned) throw in 1 cup apple cider or juice and 6 leaves of fresh chopped sage and about 2 cups water, 1/2 cup salt (or more if you like salt) and 1/4 cup dark brown sugar. Bring that to a boil and then let cool and remove chicken parts. Add enough ice water or ice to cool it down and cover your chicken completely. Soak your chickens in it for at least 8 hours turning half way through and your GTG. You can add other flavorings if you like. Ancho chili is a nice touch and/or some smashed garlic cloves or dried apricot (add dried fruit to the boil to reconstitute).
You can make a nice honey glaze for the last 10 minutes of the smoke to brush over the chickens with bourbon, honey and a little apple cider or juice.
Make a stock from the chicken neck and trimings and 3 ribs of celery, 1 carrot and medium onion all rough chopped. once the chicken is browned and veggies are soft, deglaze with 1 cup bourbon (watch out for open flame. if your using a stock pot, you should be fine. Stand back a bit when you add the bourbon to be safe or mix it with half the water if your concerned) throw in 1 cup apple cider or juice and 6 leaves of fresh chopped sage and about 2 cups water, 1/2 cup salt (or more if you like salt) and 1/4 cup dark brown sugar. Bring that to a boil and then let cool and remove chicken parts. Add enough ice water or ice to cool it down and cover your chicken completely. Soak your chickens in it for at least 8 hours turning half way through and your GTG. You can add other flavorings if you like. Ancho chili is a nice touch and/or some smashed garlic cloves or dried apricot (add dried fruit to the boil to reconstitute).
You can make a nice honey glaze for the last 10 minutes of the smoke to brush over the chickens with bourbon, honey and a little apple cider or juice.
30
General Homebrew Discussion / Re: What's Brewing This Weekend - 7/22 Edition
« on: July 20, 2011, 06:16:11 PM »
Brewing an amber ale and if the wheat ale is ready to keg, I will do that too.