Messages

6976

The Pub / Re: Brewing by the Full Moon

« on: September 24, 2010, 10:56:30 am »

Absolutely laughable!   

6977

All Things Food / Re: Ethnic and Regional Cooking

« on: September 24, 2010, 10:45:18 am »

Kalonji.

Ill post some food geeky close up spice shots when I get home.

Glad nic asked.  I had assumed you used kala jeera.

6978

Other Fermentables / Re: Slow Cider Ferment - Rack or Wait?

« on: September 24, 2010, 10:43:09 am »

Where did the gravity start?  Where is it now?  It might not have taken more than a few days to ferment, so it could be done.

6979

Kegging and Bottling / Re: Jack Daniels Oak Porter aged in in carboy one year--should I bottle?

« on: September 24, 2010, 10:27:10 am »

Agreed with all of the above, although I'd bottle it no matter what it tastes like or if it's been sitting on the yeast the whole time.  Until it's carbonated and cool, you don't really know if you'll like it or not.

6980

All Grain Brewing / Re: what do you do with all that grain?

« on: September 24, 2010, 10:16:50 am »

I throw all of mine in the trash, but I should really start composting it.  I don't want to encourage deer in my yard though, they like to eat my other plants too much (they "pruned" my new plum tree, the bastards).  And there's too much to feed to the worms.

6981

General Homebrew Discussion / Re: Glassware

« on: September 24, 2010, 10:07:11 am »

I mostly use shaker pints.  I have lots of other glassware in a cabinet in the garage, but almost always forget to go get the proper glass.

6982

The Pub / Re: Capazolli's Trip to South Carolina in 2011

« on: September 23, 2010, 11:39:25 pm »

"What time does it get to the job site"

"It must work over time today"

"It puts the lotion on its skin" ?

 One of the greatest quote in moviedom.

Gives SWMBO the creeps every time I say it.   

6983

The Pub / Re: Won't Be Long . . .

« on: September 23, 2010, 11:35:07 pm »

Just what we need, more trash for our "disposable throwaway society"

That was my first thought too, actually.

Agreed.  At least they're recyclable and made from recycled materials.  I don't know how much they will be, but I can imagine a lot of breweries sticking with the SS and maybe buying a few of these for when they ship beer across the country - like to GABF for example.  Brewers are cheap, I think they have to be to make money.  I know one brewer who still mostly uses golden gates, and sees no reason to change.  Well, I should say the owner sees no reason to change, the brewer would love to get some newer technology.   

6984

Beer Recipes / Re: Halloween beers

« on: September 23, 2010, 10:55:32 pm »

Just for S&G I grabbed about 6oz of IPA from the keggerator, a bottle of Sinmar from Weyermann (which is liquid Carafa II - essentially [fun face: Sinmar - from Latin, meaning without bitterness]), and a transfer pipette.

I started adding Sinmar a drop at a time until I had what I think is very close to red; however, it's not a blood red - it's an amber red. It's the red that you see in Irish Red Ale or American Amber - it's amber somewhat copperish color red.

What an awesome idea!  So how much did you add to the 6 oz sample?

6985

Ingredients / Re: Hiding Diacetyl via Dry Hopping

« on: September 23, 2010, 10:48:43 pm »

I'm with the other two, it's the best way to get rid of diacetyl.  Warm it up, pitch an actively fermenting stater, and let it sit for a few days.

6986

All Grain Brewing / Re: What malt does Weyerman uses in making their rauchmaltz?

« on: September 23, 2010, 10:37:20 pm »

Yes, definitely better fresh at the source.  But when fresh still really nice here, I'm glad they ship to the US.

6987

All Grain Brewing / Re: Water Profile for Oatmeal Stout

« on: September 23, 2010, 10:24:35 pm »

Maybe for your water, but my tap water has very low mineral content and many salts dissolve very easily in it (at 7.9 pH according to Ward labs).

Put a teaspoon of chalk in a glass of your water. Come back in a few days and tell me what happened.  

Put a teaspoon of CaCl in a glass of your water.  Come back in a few days and tell me what happened. 

Like I said, many salts dissolve very easily in my water. 

6988

All Grain Brewing / Re: Water Profile for Oatmeal Stout

« on: September 23, 2010, 04:07:44 pm »

Ah, so if you are talking about individual ions then no, they won't all make it.  I was thinking in terms of ppm, which I think makes more sense if you're talking about the base water.

Anyway . . .

For the sparge, if you add the salts to the HLT, the pH of the water will be too high to dissolve the salts and most will just sink to the bottom and sit there, hence, not making it into either the mash tun or the boil kettle.

Maybe for your water, but my tap water has very low mineral content and many salts dissolve very easily in it (at 7.9 pH according to Ward labs).

6989

Pimp My System / Re: Kegerator Showcase

« on: September 23, 2010, 03:56:20 pm »

My socks tell me a different story.

Your socks are liars.   

The first person to say it was probably some marketing guy who said, "Hey, why don't we take something Benjamin Franklin said about wine, make it about beer, and print it on t-shirts [or socks ].  I'll bet we could make a bunch of money that way!"

It comes from a letter he wrote to André Morellet in 1779.  In the letter, he said:

We hear of the conversion of water into wine at the marriage in Cana as of a miracle. But this conversion is, through the goodness of God, made every day before our eyes. Behold the rain which descends from heaven upon our vineyards; there it enters the roots of the vines, to be changed into wine; a constant proof that God loves us, and loves to see us happy.  The miracle in question was only performed to hasten the operation, under circumstances of present necessity, which required it.

6990

Pimp My System / Re: Kegerator Showcase

« on: September 23, 2010, 01:51:39 pm »

Beer is proof that god loves us and wants us to be happy-
BF

Who is BF?  Because Benjamin Franklin never said that

I don't know the "obvious" reasons for going vertical either, I switched from vertical to chest freezer.  Ease of getting kegs into it?  That's the only thing I can think of.