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Topics - riverrat

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Classifieds / Winterfest - St. Paul MN
« on: January 22, 2014, 12:04:18 PM »
I have two extra tickets to Winterfest in St. Paul, MN.  Friday Jan. 31.

Let me know if you are interested.

Equipment and Software / Using a used oak barrel
« on: March 08, 2011, 02:17:52 PM »
I am the proud owner of a used 55 gallon oak barrel (formerly Heaven Hill bourbon, then used once for a commercial beer).

After using for the commercial beer, the bung was not replaced, and it was rolled outside.  I do not know how long it was outside, but would guess less than a week.  It was fairly cold (not above 40, I believe) for the time it was outside.  It still smells like beer and bourbon (no off smells that I can tell).

The ends (top and bottom) are warped.  I am not sure if this is normal, or due to being outside with melting snow on it.

If I were to use this for aging some imperial stout, what are my options?  Should I re-sanitize (sulfur stick? sodium metabisulfite and citric acid? something else?)?  Should I dump in some fresh bourbon/whiskey/whisky, let it soak in a bit, and fill with beer?  Should I pop an end off and re-char the inside?  Or should I just consider it no longer useful for beer aging, and convert it to a portable (with enough strong individuals) keg dispensing system?

I tried searching for previous discussions of this, but had a hard time finding anything, so bear with me, or point me to another thread where this was discussed.


Classifieds / Winterfest ticket (1) - Saint Paul, MN
« on: February 01, 2010, 09:03:38 AM »
I have one extra ticket for Winterfest in Saint Paul Mn.  It is this Friday at 7:00 pm.  Tickets were on sale for $45 (plus fees, ends up just over $50), and sold out within a few hours.  Anyone interested, let me know.  I'm not looking to make money on this, just want to get what I paid for it.  


All Things Food / Beef cut sheet advice
« on: December 08, 2009, 12:44:39 PM »
I'm purchasing a side of beef and was wondering if anybody had any experience in selecting cuts/filling out cut sheets. 

For reference, I'm thinking of going with more steaks and roasts and less burger.  Definitely want a wide variety of cuts.  Brisket, rib roast, etc...  What is a good size for roasts and thickness for steaks?  All sorts of questions!

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