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Messages - uthristy

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That will be the last drinking challenge I do, hell I'm a old dog and no longer a young bull.
Oh and the wife kept pace with each beer I did, but we cheat :o

How did we cheat you may ask..... before every vacation we take 30 days off of drinking to recharge our livers ;D

It works and I have the blood test to prove it ;)

The Pub / Re: What's the Weather Like Where You Are?
« on: August 04, 2011, 06:52:55 PM »
The formulas are also available so you can punch in real temp, humidity, and such and get a "fells like" number. 

play with your numbers >

Now look at this pic>
100F w 87% = 170 F / 77 C :shock:
 Yeah it was a hot brewday but thats cooking temps...

The Pub / Re: What's the Weather Like Where You Are?
« on: August 04, 2011, 06:45:50 PM »
 98.6 °F
Feels Like 121 °F

The pool feels like a warm bath.... :o

45min left in the boil and I'm heading inside its too damn hot :D

Even drinking some Swamphead "Big Nose" is of no help from the heat.

While minding my own business at "In de Wildeman" the subject came up that nobody could drink more than 6 Schneider Aventinus in one sitting. Hearing this I replied thats nonsense and joined into the debate with the locals/bartender.

A quick check of the ABV and I boasted tomorrow we'll see if its possible, thats what 4 triples will get you into ???

The next day I dreaded the challenge after a longnight of hard drinking, lost count around 8-9Hi-gravity brews & lots of smoking.

So 7pm I sat down with a greasy shorma for dinner and started in on the beer, its a heavy thick chewy beer with lots of yeast. The first 5 went down within 2hrs but feeling its best to take it slow decided to have a smoke break :D

A walk across the alley to the coffeeshop and a nice 1g joint of Amnesia Haze set the mood just right. Now with massive cottonmouth and a s***-eatting grin I slammed 2 beers fast and told the barmaid thats 7 Aventinus may I have a Rochefort 10 ;D
Yeah I did the 10 just to knock it outta the park and leave no doubt I broke the record.

She stood there just looking at me in disbelief and asked the other barmaid 'this be true? Now you want a Rochefort 10?

So after drinking the last beer I asked for written proof to show the group thats its possible to drink 7 Aventinus & a Rochefort 10 in one sitting without becoming a drunken fool.

The nextday the bartender asked how did it go? upon hearing my story he called to confirm the news and from then on they called me Mr. Aventinus ;)

They'll never say an American can't handle his or her drink again ;D

part 2 of the pic

Good beer but I had  enough to last a life time :D


Hope to get started early tomorrow before the heat really kicks-in.
Feeling like a sweet hoppy aromatic brew ;D

august hop candy 8.3.11

Anticipated OG:          1.066    
Anticipated SRM:           9.9
Anticipated IBU:          46.8

 85.1% Golden promise                
  6.4% CaraMunich II                
  4.3% Cara-Pils        
  4.3% Crystal 20L                  


 14g.     Chinook                           First WH
 14g.     Columbus                        First WH

 10g.     Chinook                           10 min.
 10g.     Columbus                        10 min.

 18g.     Chinook                        2 min.
 18g.     Columbus                    2 min.
 14g.     Citra                             2 min.

 28g.     Chinook                        Dry Hop
 28g.     Citra                             Dry Hop
 28g.     Columbus                    Dry Hop


WYeast 1968

Theoman, you may want to seek this beer out ;)

"Bitter Sweet Symphony"
7.8 vol%
78 IBU
Interesting to mention is that this beer is an American - Belgian co-operation beer.
It is young American brewmaster Jean Brouillet (27) from Pennsylvania who has done some majour efforts to participate that wonderful American influenced recipe.
Together with Gaverhopke brewmaster Gudrun Vandoorn, a great tasting cross-pollinated new Belgian IPA is brewed.
This beer is nearly entirely exported to the US by 12 Percent Imports.

The Pub / The dog story
« on: August 03, 2011, 05:35:34 PM »

Yeast and Fermentation / Re: Started washing my yeast...
« on: August 02, 2011, 01:48:23 PM »
so uthristy, you never repitch yeast? just curious.

3- 5 times before starting with new yeast.
As I brew often enough I just transfer(keg or 2ndary) and  pitch into the new wort 200-400ml of slurry.
Yeah theres always the risk of possible contamination but its been rare when it does happen, thats why I have gone over to only glass carboys.

Took this pic back in 2007 while making a starter- overkill but thats just my level of biological warfare ;)

The Pub / Re: Working on finances
« on: August 02, 2011, 12:17:29 PM »
There is a saying, "Land, they don't make it anymore."  Not true here where I live.  Pele is working hard to make new land here all of the time.

I knew you were going to say that ;D

The Pub / Re: Working on finances
« on: August 02, 2011, 12:15:00 PM »
Besides, a commute through the city at 30mph on a motorcycle isn't dangerous; falling off at that speed would be fun at best, annoying at worst, a hospital trip for a broken arm if you're spectacularly bad at this.  Wear your helmet, leathers/mesh, boots, and gloves.

Would you stop talking out your @ss about motorcycles.
I along with the world watched a racer die on live tv when he crashed and was hit by the bike ( Assen,NL), care to guess how fast he was going? less than 30mph.

Its not the speed but how fast your body/brain stops that matters:

The 3 impacts of every crash:
Vehicle impact >> body impact >> organ impact

example> falling at 115mph but sliding/rolling for a 100ft before stopping vs 30mph and stopping within a few ft, the later will always suffer more injuries.

Yeast and Fermentation / Re: Started washing my yeast...
« on: August 02, 2011, 11:50:26 AM »
Well, I can think of at least one good reason to do it in my case: keeping rinsed yeast in mason jars won't smell up the mini fridge in which I store my yeast. ;)  My current practice involves just collecting the slurry in a one gallon plastic bag.  This gets messy when pitching to a starter and it really starts to smell after a while.

So your still making a starter? with saved yeast no less? < giggling >

My simple method is make a 1.5L starter and save a  couple whitelab tubes (or 4-5 tubes when making a yeast blend). Each tube is pure as possible unlike `washed slurry' , so when I need to make a new starter I just pitch a tube.

Rinsed slurry- unknown level of possible contamination
Saved starter tube- very low level of possible contamination

Ease of rinsed slurry- carefully collect slurry > rinse> make starter> pitch
Ease of tube- > make starter> pitch

Yeast and Fermentation / Re: Started washing my yeast...
« on: August 01, 2011, 05:15:07 PM »
I brew using the same yeast every 3wks, after 3-5batchs start with a new yeast. The yeast is pretty clean as the wort is clear at pitching time and I don't dry hop in the primary. 

Been there done that and found it was just playing with the yeast slurry :D

Yeast and Fermentation / Re: Started washing my yeast...
« on: August 01, 2011, 04:04:12 PM »
Lets just be up front and clear about this>>>  your not washing but rinsing the yeast as washing needs a  PH 2.0.

Tried it yrs ago and found it to be of no use at all.(rinsing)


I have to admit, despite being an atheist, there is a small part of me that hopes I'm wrong so I can see all my furry buddies on the other side.

Yep, I like to think that somewhere in the multiverse they are still playing till we meet again.

"Through the Wormhole" had a episode re: life after death.

Today if the weather looks good I have plans for a hoppy Belgian Strong Blond, friday we brewed our Festivus (Oktoberfest).

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