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Topics - akr71

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The Pub / Global Bacon Shortage
« on: September 26, 2012, 12:58:44 PM »
Global bacon shortage 'unavoidable'

Experts say the world could be on the verge of a significant bacon shortage because of rising feed costs and declining pig populations.

Britain's National Pig Association said Tuesday that an international shortage of bacon and other pork products is now "unavoidable," and expects higher prices for consumers soon.

Recent data shows Europe's pig population declining at an alarming rate "and this is a trend that is being mirrored around the world," the NPA said in a release. Every major pork-producing European nation has fewer pigs today than they did last year, even as demand for pork products has remained high.

A crippling drought in the U.S. farm belt caused the price of corn and soy, two staples of agricultural feed, to skyrocket. Retailers have been thus far unwilling to pass those costs on to consumers, and instead have been paying pig farmers less for each pig.

The problem is not limited to Europe.

The Canadian Pork Council confirms that the size of North America's pig herd is shrinking, which will drive up prices as farmers start to limit supply.

"It's because of the rise in the price of corn," the agency's public relations manager, Gary Stordy, told CBC News. "Producers are losing money right now and like any other business, when you're not making money, you shut down."

U.S. laws that mandate a certain percentage of the corn crop go into ethanol fuel for the transportation industry had lit a fire under corn prices even before the drought. The size of the continent's corn crop has been rising for a decade, before falling precipitously this year.

The potential pork shortage has made waves on the internet, where bacon in particular has its own frenzied fan club.
Read the online reaction.

When that happens, other corn buyers, including pig farmers, get hit.

"You can buy futures for some commodities, but not feed," Stordy said. "Farmers can't find a way to hedge their bets, so they have to pay the market price," which has suddenly become unsustainable, he said.

The cost increases have made it no longer cost-efficient for farmers to raise pigs, NPA says. It recently warned that a fall of two per cent in the number of hogs slaughtered next year would push consumer prices up by 10 per cent

"NPA believes slaughtering could fall by as much as 10 per cent in the second half of next year, which indicates a doubling of the price of … pork and pork products," the agency said.

The Pub / Travelling on a Budget - Weazletoe style
« on: September 20, 2012, 11:07:49 AM »

Bacon Barter: Man Pays for Cross-Country Trip Using Only Bacon as Currency

"Travel can be expensive. One man is using a unique way to pay for a trip as a challenge. Pennsylvania comedian Josh Sankey is on a mission to make a cross-country road trip from New York to Los Angeles with no other currency but bacon.

Sankey isn't carrying any cash or credit cards as he makes his cross country trip. He is paying for everything from gas to lodging by using uncooked bacon as currency. He set off on his trip with 3,000 pounds of the popular meat and he seems to be getting good deals with it so far.

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"I got two tickets to the Jets game for six bricks [of bacon]," Sankey told ABC. "They were pretty good seats, too."

Sankey's trip is part of a promotion for bacon producer Oscar Mayer. He is being followed by a film crew as they document Sankey's bacon barter.

Sankey, of New Castle, kicked off his trip in New York on Sept. 9. He has until Sept. 23 to make it to Los Angeles as he barters the bacon that he's towing in a trailer.

Sankey has made some interesting trades so far along his journey. He was able to get a taxi ride in NYC, Jets tickets, lodging at stranger's houses who he met through Twitter, homemade moonshine and wine, jumper cables, gas money and more.  Sankey was even able to hire 29 college interns for 100 pounds of bacon in Lafayette, Ind. However the strangest trade was paying a fan with 200 bricks of bacon to get a bacon tattoo, which cost another 200 bricks of bacon.

Now Sankey is hoping  to make even more impressive trades.

"Now I just really want to up the ante," he told ABC. "I mean, a guy got a permanent tattoo of bacon in exchange for bacon. How do you top that?"

Sankey is aiming for a stay in a penthouse with a hot tub or a helicopter ride. With the help of his 3,200 Twitter followers and the 735K Facebook followers on the Oscar Meyer page, Sankey's goals may be plausible as fans are willing to help him in just about any way.

So far, he has traveled to New York City, East Rutherford, N.J., Hagerstown, Md., Charleston, W.Va., Lesage, W.Va., Louisville, Ky., and Chicago, IL."

Creepy Bacon

Ingredients / Setting up a hop yard
« on: September 01, 2011, 01:25:12 PM »
This was my second year growing hops in my backyard.  I am in the process of moving to a place outside of town with 9 acres of land and will be planting a couple more varieties than the 3 I currently have planted.

Upon hearing about my move, a friend of mine who is the brewmaster at a prewpub (& in the process of opening a production brewery), asked if I'd plant an acre under contract to him.  He continually has difficulty securing contracts for his harvest/fresh hop ales in the fall.  Now, an acre is a bit much to get going by next spring, but I certainly wouldn't mind moving in that direction and he seemed satisfied that it may take 3 years or more to get to an acre.

If I'm going to do this I need to think about more than just supplying hops for 1 or 2 fresh hop/harvest beers a year.  Drying the hops on that kind of scale is the big unknown for me.  Any suggestions on how to dry hops on that scale?  What other points am I missing?

The Pub / BACON!! (Well, sort of)
« on: August 24, 2011, 06:25:59 PM »

The Pub / People of Walmart - the music video
« on: May 26, 2011, 06:57:20 PM »
If you have 5 minutes and want to laugh (or shudder)...

The Pub / A Study on How to Improve Heart Health
« on: March 07, 2011, 02:57:09 PM »

All Grain Brewing / Partigyle brewing and mash chemistry
« on: February 10, 2011, 05:11:57 PM »
I'm brewing an Old Ale tomorrow (Friday, Feb 11) and figured it would be a good candidate for a partigyle brew.

I've figured out my water additions, but I'm a little confused about the second runnings.  Since conversion should be complete, I shouldn't really need to worry about the pH and just make any additions in the kettle to get the Chloride:Sulphate ratio I'm looking for in the second runnings beer.  Does this sound right?

Yeast and Fermentation / Brett & Starters
« on: February 04, 2011, 03:21:09 PM »
I have a smack pack of Wyeast 9097 Old Ale Blend which I plan to use next weekend.

Since this is a blend of different critters, do I go about making a starter in the same way?  My gut tells me yes, since the Brett character develops over time - I'm trying to build up a large, healthy colony of 'regular' yeast to get the fermentation going and as long as the Brett is there in the background, it will do its thing when the time comes.  Does that sound about right?

OG ~1.080, 6 gallons into the fermentor, assuming all goes well.

All Grain Brewing / Decoction vs Melanoidin Malt Question(s)
« on: December 17, 2010, 05:46:44 PM »
I've been following along the 'Mashing Confusion' thread and learning quite a bit, but I'm left with a nagging question.  Rather than de-rail the other discussion, I figured it best to ask a new question.

I'm only 20 AG batches into this wonderful hobby obbsession and never attempted a decoction mash (curiosity is building, but I'll probably wait a while longer).

If skipping the decoction on a recipe that would tradionally use one, how much melanoidin malt would you add to compensate for not doing the decoction?  I imagine the amount would depend on the type of decoction you are skipping (more for a triple, less for a single)?  Would you sub out a portion of the grain bill, and if so, which part?

Ingredients / Spelt Malt
« on: December 01, 2010, 07:09:20 PM »
Anybody ever use it?  Why would I use spelt malt instead of malted wheat?

Ingredients / Rye Stout
« on: November 26, 2010, 03:43:17 PM »
Any one ever tried using malted rye in a stout?  How much rye do you think would be needed so that it doesn't get lost behind the roasted grains?

This is my starting point:
60% 2-Row
25% Rye
4% Black Patent
3% Crystal 60
3% Crystal 120
3% Roasted Barley
2% Flaked Barley

The Pub / Hey Madden, forget your turducken, heres TurBaconEpic
« on: November 24, 2010, 02:29:00 PM »
My arteries are trying to throtle my brain for even watching this, but damn, it looks tasty!

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