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Messages - HobsonDrake

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1
The Pub / Re: Doctors Orders. Now what?
« on: February 28, 2015, 10:27:04 AM »
Macbrews and erochrph,

Believe me I am taking this very serious. I lost my father to pancreatic cancer a few years ago. If I wasn't I would not have posted the original question.
All my CT and MRI tests did not show any stones or anything. So at least I have that going for me.
But it does suck that the one thing they know can cause an issue is something I like a lot.
Alcoholism is not my issue. I have always been a light (weight) drinker. So no worries there.

I guess my friends will benefit the most out of this. They are going to be getting a lot more stuff to drink. :)
 

2
The Pub / Re: Doctors Orders. Now what?
« on: February 27, 2015, 06:57:49 PM »
OK. So I guess I was a little overly cautious about posting medical info on line. But we are all friend here.
This all is about me having two bouts of pancreatitis about 9 months apart. It was no fun. Down and out for 5 days. Think the flu without the projectile from both ends but three times the pain. After too many blood draws, CT scans and MRIs, all 4 Dr.s have no clue as to what is causing it.
GI Dr says no alcohol to see if it returns to rule out that as a problem. I tried to assure him that I am a light to moderate drinker (true) and the week before this last one I had only two drinks over a 6 day trip. But he was not swayed.
So that is my story. I have started sampling Kombucha and hope to have a starter culture in a few week.


3
The Pub / Re: Doctors Orders. Now what?
« on: February 24, 2015, 09:07:08 AM »
Have you thought of getting into Kombucha, Kefir or some other fermented beverage? That may be a way to scratch the itch without consuming alcohol (or at least minimal, Kombucha is usually in the sub-1% range). Or maybe some other kitchen-related hobby like cheese or breadmaking? When I can't brew, I still get the itch to create.

Is this permanent or temporary? If it's just short term, maybe brew some beers that need long aging like sours, barleywines, etc.

I have not thought about Kombucha. Will have to look into it. Was thinking about doing a barleywine. Don't like sours so that is off the list.

More tests are being done. I hope it is only temporary. But until they can say for sure what is causing my issue Dr thinks it is best to not drink.

Thanks for the input.

4
The Pub / Doctors Orders. Now what?
« on: February 23, 2015, 10:55:24 PM »
Got some very unhappy news today. Doctor wants me to abstain from alcohol use. I KNOW! I haven't had any for the last month (OK, almost none) and he again confirmed the request.
I don't want to get into the whole medical reason here on line. So please don't ask.
I plan to continue brewing. The tasting part of it will need to be practiced as I have never spit out beer before. I am not sure I can. But I will see how it goes until the orders are changed.

Just curious, does anyone else taste but not drink?

5
Hop Growing / Re: Potted Hops and Freezing Temperatures...
« on: February 23, 2015, 10:38:25 PM »
I wish I could remember the source on this but I remember reading that some need to have freezing temperatures over winter. Others just have to be cold.
I have mine in half wine barrels in my back yard. All I do is  add a nice layer of compost over top in the fall after I cut them back. I am sure they froze solid a couple of years back. No problem.

6
Kegging and Bottling / Re: New Kegs...Used kegs>>>Sales
« on: February 14, 2015, 05:36:50 PM »
Its getting to the point that I am ready to switch over to Sanke kegs.  You can get the 7.75 gallon for around 100 bucks.....http://www.beveragefactory.com/draftbeer/empty_kegs/quarter_slims/HS-K7.75G-DDI.shtml  So it will only take two kegs to keg 15 gallons of beer vs. three corny kegs.  I could sell my three used corny kegs and buy two new sanke kegs! Very tempting....
I'm not familiar with sanke connectors (I know what they are just haven't used them) but I am wondering how hard it would be to turn that into a fermentor? Remove the connector and you have a ss 7.5 gal container.

7
The Pub / Re: Red Bull Disputing Old Ox Brewery
« on: February 10, 2015, 09:40:46 AM »
Me thinks the lawyers have consumed too much of their clients product.
One more reason not to drink this junk in a can.

8
when on your morning walk you look into the recycle buckets for usable bottle. And run home to get shopping bags to collect the 20 or so perfect bottles that someone just put out yelling as you enter the house, SCORE!!

9
The Pub / Re: Please Help Me Plan My Trip To The US
« on: January 14, 2015, 10:09:12 AM »
I t has been touched on by a couple of people but I think Seattle and Portland are a good bet. You say baseball so I would suggest you start in Seattle for a Mariners game. I would think flights in should be close to what you LAX is. Lots of food and fun in the city.
Then drive to Portland (only 3.5 hours drive through some great county). Lots of food and beer. Good public transportation. During the spring/summer there are beer festivals every weekend (or most weekends anyway) and the last full weekend of July is the Oregon Brewers Festival http://www.oregonbrewfest.com. I have meet people from many countries that come just for that and stay for everything else.
What ever you decide, have a great time.  :D

10
The Pub / Newly unemployed and want to brew
« on: January 05, 2015, 04:48:03 PM »
So I am out of a job. Layoff notice was unexpected. But I have a severance to keep me going for a little bit.

But I was thinking that now that I have some days open I would like to "work" in a brewery. Not full time mind you, just to get a feel for it. I would be able to learn some stuff that would support my home brewing knowledge.

I will have to get a "real" job that will pay the bills and I know a rookie won't make but maybe minimum wage. And that will not pay the mortgage or the utilities for that matter.

So for all you pros out there, how should I approach this? Just walk into a place and say put me to work for one or two weeks? What you you say if I came up to you and asked you that?
 

11
Equipment and Software / Re: Arateing
« on: December 27, 2014, 12:21:15 PM »
I went back to using a nineties staple.

Racking Cane Aerator


I have made two of those. Both broke in the middle of a transfer. So now I am back to the old way. Was thinking of getting a short copper tube and making one.

12
Equipment and Software / Re: Arateing
« on: December 26, 2014, 01:36:33 PM »
I pour between two buckets about four times. Lots of foam. Place one inverted on top of the other until the foam has broken down enough that I can put the lid on. Has worked well for me.

13
All Grain Brewing / Re: Dedicated home-brew store in your neighborhood?
« on: December 26, 2014, 01:26:44 PM »
I think I live in the best place in the world for brewing.
The closest shop is about 1.5 miles away. It has limited supplies but is also a tap house and brewery.
The next closest is about 3 miles. It has the basics but is small. The people are nice and but I don't go there much after a bad experience once.
About 10-12 miles I have three great shops. Two are AMA members. All have extensive supplies and are very well versed in beer wine and meads.
Then there are four more that are 12-25 miles away. Never get to them but I try when I know I need something and I am in their neighborhoods.
There are probably 2 or 3 others that I am forgetting. But that means I haven't learned of them yet or they are really too far out of the way for me to get to.
If you haven't guessed, I leave in the Portland OR area. :)

14
General Homebrew Discussion / Re: First time brew last night!
« on: December 25, 2014, 01:39:39 PM »
Congratulations! You are part of the club. Mess number one in the books. If you are lucky this will be the only time you have to clean up a overflow. Learn from it and go forward. Head space needed for fermentation foam is more than you first think.

Welcome to the forum. Welcome to home brewing. Let us know how it turns out. 

15
Ingredients / What is the most hops you have ever used in a batch?
« on: December 23, 2014, 08:27:39 AM »
I have a friend that loves very high IBU beers. So I decided to see to what end. I made a SMaSH with NW Pale Ale and Cascade.
The hops were year old back yard grown and fresh.
This is a 2.5g batch
1 oz 60 min
1 oz 30 min
1 oz 20 min
1 oz 10 min
2 oz flame out. This is an estimate as they where fresh just picked off the plant. I counted how many cones were in .25 oz and picked to match the count for the total. If I had thought about it, I would have weighed them out for my record.
Assuming 5.5AA Beersmith says it should have been about 110 IBU
To me it had a nice smell. And the first sip was good too. But I tell you that the finish was like a kick in the mouth.

So, what is the most you have ever used in a batch?

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