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Messages - dflittle

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General Homebrew Discussion / Re: Dealing With Non-Homebrewers
« on: December 05, 2013, 06:12:28 PM »
I don't brew enough, yet, to have this particular problem!
However, I've done BBQ Competitions, catering, workshops, etc. and I spend a lot of time cooking for others at home, church, etc. and it seems I never get any reciprocation! Fortunately, it only bothers me when I'm feeling down on myself (not too often), but homebrewing isn't the only much appreciated, never returned "hobby" around. Just sayin'  8)

Yeast and Fermentation / Re: Another thread about plastic buckets (sorry)
« on: December 04, 2013, 07:18:33 PM »
I've got several Cambro buckets that I use for my batch cooking: a couple of 7 quart, a couple of 3 gallon, and one five gallon (22 qt). I got real familiar with them when I managed a Luby's cafeteria! I love them due to the fact they are professional grade food service containers and can be easily cleaned. Mine are the "white" buckets but I've used the clear poly containers, too. They get a lot of use cleaining bottles, storing StarSan, bottling buckets, etc. Im getting ready to invest in a couple to use as primary fermenters for 5 gallon batches. Currently I use some snap-top Rubbermaid food grade containers for my 1 gallon primaries - they are 6 quart so I've got plenty of headspace for that initial activity. I drilled 1/2 inch holes and fitted them with grommets for the airlocks and/or blow off tube.

The Pub / Re: Other hobbies?
« on: September 27, 2013, 02:49:33 PM »
I cook...a lot! Used to do BBQ competition but now just for family, friends, and the occasional catering gig. Make my own bacon, sausage, hams, etc. Fish when I can.

FL / Brewers Tasting Room, St. Pete - Zymurgy: Dr. Tracy Hamilton
« on: September 26, 2013, 08:24:51 PM »
When: Monday, October 7, 2013, 6:30 PM
Where: Brewer's Tasting Room
11270 4th St N
St. Petersburg, FL 33716

Dr. Tracy Hamilton from Zymurgy: The Art and Science of Brewing Beer

Going Pro / Re: So you want to be a brewer
« on: September 26, 2013, 06:41:04 PM »
Good article. A lot like starting a restaurant or being a working, as opposed to TV, chef. Lots of long hard hours. I've done the chef thing...loved it but when I was ready to stuff an associate manager into the steamer one Sunday morning I went back to IT. Still cook, a lot, and recently started the homebrew "hobby". I'm thinking this "hobby" will get out of control like my BBQ fetish did a few years back and I got inot competition...burned out after 5 years and now just cook and que for fun! Working in beer, bbq, or other service/food industries is hard, hot, dangerous, and some of the most rewarding work you can ever do...but it's not for everyone that gets a compliment on the beer/food. Again, good article.

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