Messages

346

The Pub / Re: Beer Drinking Music !

« on: December 09, 2009, 10:31:49 PM »

Jimmy Buffett for me!

I must admit that I've been to more of Jimmy's shows (bought a timeshare in Vegas just to go every October!), and I do consider myself a parrothead.  But for real drinking (maybe not beer?) George & the boys have probably destroyed more livers than anybody else.

347

The Pub / Re: Beer Drinking Music !

« on: December 09, 2009, 07:22:28 PM »

Greatest Bar Band in the World!

So do I quote 'em? - Get a haircut and get a real job!

When I drink alone, I prefer to be by myself.

I could go on, but...time for beer

348

Ingredients / Re: Storing grain

« on: December 08, 2009, 01:05:24 PM »

I'd expect it to be ok:

http://www.homebrewersassociation.org/forum/index.php?topic=438.0

349

Kegging and Bottling / Re: Ez way to remove Pepsi/Soda smells from your New Keg

« on: December 06, 2009, 02:13:29 PM »

Cool! Is the rubbing alcohol safe to drink?

Some folk down in Yakima think it is 

Drinking rubbing alcohol will kill you dead - without having consumed very much of it.

Then you won't smell anything!

350

All Grain Brewing / Re: Chloride vs Chlorine

« on: December 04, 2009, 01:00:56 PM »

HCl would only be used if there were too much alkalinity (pH way too high), at the plant.  It's important to keep some alkalinity in water because the piping will dissolve in acidic conditions (sometimes a problem for people w/copper pipes and well water).  Most likely choramine or hypochlorite is used.  These produce small amounts of hypochlorus acid that is the species that is the actual disinfectant.

Sulfite ion is readily oxidized to sulfate. On prolonged exposure to air, this oxidation occurs with atmospheric oxygen:

2SO₃^2-(aq) + O₂(g) --> 2SO₄^2-(aq)

351

General Homebrew Discussion / Re: Boiling Wort outdoors in winter

« on: December 04, 2009, 05:23:57 AM »

I love brewing outdoors in the winter. I brewed today and it was 28 degrees when I started with a windchill in the teens. I have never had my propane tank frost and I have brewed when it was below zero.

Here in California, I don't give it a second thought.  It might be uncomfortable brewing in the 60's but I'll put on a coat.

352

Ingredients / Re: Viagra in beer

« on: November 25, 2009, 05:05:04 PM »

Not only that... but the beer makes her look better

353

All Grain Brewing / Re: Storing Grain?

« on: November 25, 2009, 10:12:52 AM »

Buckets? Check with your local bakery. They get icing in 4-5 gallon buckets that have a rubber seal in the lid. Just wash it out good & leave it open to void the icing smell. It eventually goes away.  Walmart sells them for a buck.  Just call the bakery & ask them to save you some.

I store my grains in 5 gallon pails (food grade - that I get at work).  Usually two pails per sack of grain.  They stack well & I put a label on the side w/the contents.

-Cheers

354

General Homebrew Discussion / Re: Bonehead move at the LHBS

« on: November 24, 2009, 08:49:21 PM »

I usually have homebrew while I'm brewing...but seldom before driving to the homebrew shop!

355

Equipment and Software / Re: Found a possible large volume fermenter. Pondering, is it safe to use?

« on: November 18, 2009, 04:01:08 PM »

I didn't see much discussion about valves, seals, lids, scratches on the sides etc.  I'd be especially suspicious if there were lots of crevices where chemicals or germs could hide.

356

Other Fermentables / Re: Storing bottles on their side

« on: November 17, 2009, 07:43:16 AM »

For the first three days the bottles should be stored upright to set the cork, then inverted on their side to keep the cork wet and prevent excessive oxidation.

Duhhhhoooo!

I just bottled my first batch of wine (9 cases) on Sunday.  I put them all (except the screw-tops) on their sides.

357

The Pub / Re: Any beekeepers?

« on: November 16, 2009, 01:02:05 PM »

I looked into it a few years back (hopeful to get a free source of fermentables).  There are two downsides: 1) initial cost $100-$300 and 2) the fragility of the bees now.

By fragility I mean that there are two kinds of mites that have decimated almost ALL of the feral colonies, and in the last couple of years, something called "colony collapse disorder" that has an unknown origin where all the bees will sometimes just die over the winter.

Do your research before going down this path. 

358

The Pub / Re: The Martini Thread

« on: November 15, 2009, 09:32:07 AM »

Now if you'll excuse me, I'm going to mix my second of the evening. Have to "celebrate" not getting another job...  

I hear ya!  I'm in the same boat.  But I've moved past being discouraged -- now I'm just getting pissed.  It's 9:00 a.m. here...that's not too early for a martini, is it?

Jimmy Buffet would say that's 5:00 somewhere!

359

Other Fermentables / Re: Ingredients besides honey, water, yeast ?

« on: November 13, 2009, 09:00:34 PM »

Got Plain Jane in the fermenter. Is there anything phenomenal out there I should be adding to my next batch?
I have Ken Schramm's book but I kind of like the mob mentality for trying out new suggestions.

-OCD

Yeast nutrients?  But I agree.  I like "mead".

360

The Pub / Re: The Martini Thread

« on: November 13, 2009, 01:33:00 PM »

I'm sorry but you can't make a martini with vodka. It is against the law in some countries 

You can't go wrong with Bombay Sapphire, it is an excellent gin. The secret is to soak the olives in gin for a few weeks. I never considered washing the olives before soaking.


Agreed!  All hail to Sapphire!!!