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Topics - mikeypedersen

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1
The Pub / Whoops - Got the site blocked at work!!!!
« on: August 18, 2010, 03:00:50 PM »
Whoops.  I guess I'm on here too much.  I work for a school district so they have the tendancy to block stuff on the web pertaining to alcohol.  However, they have to be tipped off to a lot of things due to traffic.  Well, I guess I'm on here too much, because I just got back from a 2 week vacation in europe and came home and I can't get onto the site....    >:(  :(  :o

Boo-Hoo.  I'll miss you guys while I'm working!  :'(

2
Equipment and Software / CO2 Tank
« on: June 09, 2010, 08:12:56 AM »
Hey Everyone......I have a friend in need and am not sure what to tell him to do....  :-\

He has a kegorator that just crapped the bed.  I had an extra fridge in the garage that I told him he could have, but it's one of those apartment fridges that aren't quite full sized.  Anyway, it fits his 1/2 barrel with room for a corney, but he has a 20# CO2 tank that is too tall to fit in the fridge.  He's thinking of either putting it outside the fridge or just exchanging it for a smaller tank.  I know that I've read that the pressure will be different depending on the temp of the tank, but does anyone know how sensitive it is?  Keep in mind this is in Colorado and this is in an uninsulated detached garage.  It's totally common for temperature swings to be 30 - 40 degrees in one day (High of 85, low of 55 is usual in the summertime).  Will this type of swing severely screw with the pressure levels on his system resulting in over/under carbonated beer?  Or will changes in temp not have a significant effect?

 

3
All Things Food / Tortoni
« on: May 14, 2010, 11:06:05 AM »
Any of you East Coasters ever have Tortoni? 

My Mom is Italian and always made it for us growing up, kept it ramekins wrapped up in the freezer.  It's an Italian desert that is kind of like a super rich and creamy ice cream only a little softer.  I made it for a work pot-luck today as the weather is starting to warm up.  I haven't had it in SO long, but it is so good!  Here's how to make it:

Separate 3 egg whites and let them stand for a little bit to get the temp up closer to room temp, add a dash of salt and beat until you get fairly stiff peaks when you lift the beater.

While you are doing that put 3/4 cup of sugar and 1/4 cup of water in a pot.  Turn it on low and dissolve sugar and then using a candy thermometer get it up to 236 degree farenheit.  Add it slowly to the egg-white mixture while beating and beat until you get very stiff peaks.  Cover and put in fridge.

In a second bowl, combine 1.5 cups of heavy whipping cream, vanilla extract and almond extract.  (I forget exactly how much of the extracts, I can update when I get home but I think it's 1/2 tsp of almond and 1.25 tsp vanilla).  Beat that till it becomes stiff  ;D  Wow that sounds dirty.

Take 1/4 cup of slivered almonds and toast them at 350 degrees for 8-10 minutes.  Pulse a few times in food processor and put in a small bowl.  Add almond extract to chopped nuts (sorry I forget how much again but I'll update when I get home, maybe 1 tsp?).

Fold whipped cream into egg-white bowl and spoon into ramekins or cupcake holders, top with some of the chopped almonds and garnish with a cherry (if you want).  Put them in the freezer for several hour or overnight.  It makes about 12 - 13 servings.

Back in NJ you could get it a number of ways, sometimes with ladyfingers or assorted liquors, this is a simple recipe that comes out so good.  A great warm-weather treat.  I might have to try adding some milk stout to one......

 

4
Equipment and Software / False Bottom
« on: April 29, 2010, 12:13:43 PM »
For the past several years I have used a 10-gallon circular mash tun with a false bottom.  I fly-sparge (don't roll your eyes at me Denny!  :D ) so I like having a false bottom.  I've had an extra converted keg in my garage for almost 3 years now that was always going to be a mash-tun whenever I got around to it.  The only time I figured I'd ever really need it was doing a 10-gallon batch of a beer above a 1.070 or so.  I'm doing one this weekend and was about to run the LHBS on my lunchbreak to get a false bottom for a keg, when I realized that I might be able to use the one from my cooler.  Anyone try this......Does it fit OK?  Is there a ton of dead space?  If I remember right the ones for Kegs are shaped differently to fit the inner contour of a keg.

Thoughts?

5
The Pub / Brewing @ Avery Next Week!
« on: April 28, 2010, 12:48:50 PM »
My girlfriend got me a Brew At Avery certificate for my B-day a while back. I've been meaning to use it forever, but finally set up my day.  It's next Tuesday and we're brewing the Maharaja in the AM and starting in on a batch of the IPA in the afternoon before we are relieved by the 2nd shift!

Then I get to hang out in the Tasting Room and drink for free!  Good times!  Looks like I'll be taking the bus home that day...  ;D

6
The Pub / Funny Craigslist Posting
« on: April 22, 2010, 11:02:22 PM »
Through the years of brewing, Craigslist has been a steady resource in an effort to buy and sell equipment cheaply.  If you have ever had the pleasure of selling things on Craigslist, enjoy this post! Please be warned that this link does contain some strong language that borders on asshattery (hopefully I don't offend any curmudgeons!)  ;D
http://www.funnyjunk.com/funny_pictures/305567/Cinder+Block+Craigslist+Ad/

7
Wood/Casks / Treating a wine barrel
« on: April 16, 2010, 10:15:38 AM »
Picked up 2 used French Oak wine barrels from a winery yesterday for a club project.  The barrels have bungs in them, and the winery said they sulfered the barrels.  They have been empty for about 2 weeks.  Should I fill these with water and treat it with something, or just leave them empty until we are ready to fill.  We are planning on putting a Belgian Quad into the barrels in about 3 - 4 weeks.  Anyone have any experience with this sorta thing?

8
All Things Food / Bradley Smoker????
« on: April 14, 2010, 12:25:28 PM »
Anyone own one of these?  I was thinking about making a smoker until I saw my tax return.  Now i'm thinking i might save the work, brew more, and just buy a smoker......

I was looking at the Bradleys simply for the ease of use factor.  Anyone have one and what do you think?

Here's a pic so you know what I'm talking about.


9
Homebrew Clubs / Club Incorporation As A Non-Profit
« on: February 11, 2010, 11:28:11 AM »
Our club is trying to incorporate as a non-profit....Are there any large warnings or pitfalls anyone can warn us about who has been through this process before?

10
All Things Food / Work Potlucks
« on: February 11, 2010, 09:55:21 AM »
Wow, got to work early to make biscuits & gravy for my co-workers (about 25 of us).  Other people brought Chicken Relleno Pie, and homemade muffins.  Made me wish I had a good Breakfast Stout to wash it all down with.

People are starting to bring out the dips and more afternoon food.  Looks like I'll be grazing all day!  MOOOOOO!!!!  ;D

11
Equipment and Software / Propane Burners
« on: January 22, 2010, 10:29:41 AM »
I've been using the same 55k BTU burner for years doing both 5 and 10 gallon batches.  For the 10 gallon batches I have been getting sick of heaving my kettle onto the burner with the temp of the wort at that point at around 140-150 and then waiting an hour or more to get a boil.  I think I'm going to buy one of the 210K Banjo Burners, but just wanted to check with folks about how much propane they eat up......Do you go through a lot more gas?

12
The Pub / BeerCloud App
« on: January 20, 2010, 07:11:01 PM »
Anyone out there have this on their iPhone or Android phone? You can scan the barcode of most beers and it will tell you info the Brewer has released on that beer; flavor profile, abv, ibu's, etc. Then it also has a sommolier feature where you enter the dish you are making and it pairs beer styles with that. You can even click on the styles and it will list beers in that style. Then click on the beer and it will find the nearest store that carries it (although currently the beer finder only works in 4 or 5 states). Pretty sweet apparently that is also free!
It's pretty awesome for when you are at the store and can't quite figure out what a beer is!

13
Commercial Beer Reviews / Tactical Nuclear Penguin
« on: January 19, 2010, 03:08:05 PM »
Has anyone on this forum had the opportunity to try this.  It's the BrewDog beer that just set the record for strongest beer at 32% ABV.  I guess it began life as an 10%abv Imperial Stout and then in colaboration with an Ice Cream maker was frozen and then re-frozen until the result was a 32% beer.......


14
Commercial Beer Reviews / Avery Black Tot
« on: January 19, 2010, 10:17:09 AM »
This was the newest in their Barrel Aged Series, although the first non-sour beer.  The beer is an Imperial Oatmeal Stout that is aged in Gossling Old Rum barrels, weighing in at 10.08%.

You can smell the rum right off the bat, i'm used to this with Bourbon aged stouts, but this was the first time that I have experienced it with rum.  There really was a lot going on, expresso/coffee, dark chocholate, and molasses.

The flavor was much of the same, complex and chewy.  Again, the rum jumps out at the first sip, then there is a wash of the flavors mentioned above.

At the release, they also had the Un-Oaked version, a version aged in Buffalo Trace Bourbon barrels, and a version aged in Rye Whiskey Barrels.  All of them were really good.  The un-oaked version made me appreciate what an amazing beer this was all on it's own.  Being a bourbon lover, I think that at this point that was my favorite.  However, I am curious to see how this beer ages and how the rum flavors meld in with the stout.  I think that a year or so will really mellow out the rum and bring this beer into complete harmony.  Thank god I bought a 6-pack to lay down in the cellar.  Now I just have to make it last!

15
General Homebrew Discussion / How about least favorite style of beer?
« on: January 15, 2010, 03:56:49 PM »
The only ones I can think of that I don't really enjoy are 1A, 1B, and 1C!

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