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Messages - noisycricket

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General Homebrew Discussion / Re: When to Use Fresh Hops
« on: October 05, 2011, 01:19:34 AM »
I gotta say... I love you guys, and this site.

I'm about to pick my cascade hops, first harvest ever, right now, and I was wondering if I have to dry them before brewing.  A quick search and BAM, all the sudden I'm "In the Know".


Kegging and Bottling / Re: Keg Fridge
« on: February 06, 2011, 03:00:37 AM »
Before you cut your fridge, go out and get a couple of kegs and a CO2 system.  Yes, use picnic taps first.  Get the hang of it and then decide if you want to dedicate a fridge to the task.  You can store the CO2 tank in the fridge for the time being.  I did that for a couple of years and then decided to cut the fridge up.

Just put a piece of plywood down (marine plywood is good) on top of the crispers to distribute the weight and you should be fine.

+1 on the plywood.  The top of the crispers is glass...
If you're pretty sure about dedicating a fridge to kegging, I would skip the picnic tap and get a real faucet.  Attach it right to the ball-lock connector and you're set.  Then later on, if you decide to drill a hole in the door, you already have the faucet.

Kegging and Bottling / Re: Secondary Regulator in the Kegerator
« on: December 20, 2010, 06:53:43 AM »
What if you live in the desert, where the kegerator is in a 115 degree garage all summer? 
I just picked up 5 secondary regulators (eventually there will be 5 cornies in this fridge).  I want to do this right the first time.

Kegging and Bottling / Re: Taking the plunge
« on: December 04, 2010, 07:27:21 AM »
Great move tygo. Here's a great manual to use as a guide.

Here're some threads of interest.

That DBQManual says (p.14) that the CO2 tank should never be located inside the refrigerator.  But it doesn't say why not. 

Anybody have the answer?

Kegging and Bottling / Re: Fridge or freezer?
« on: December 04, 2010, 06:09:41 AM »
My fridge has room for 6 kegs, and as many taps on the door......

Six kegs would ROCK!  A cola, a root beer, and four brews.
I'm sold on the fridge instead of the freezer.  Have an appointment to look at one tomorrow afternoon. 
Thanks for all the good advice.

Kegging and Bottling / Fridge or freezer?
« on: November 29, 2010, 03:18:06 AM »
I'm new to kegging and I'm wondering which is the better option to make a kegerator: 
A fridge with faucets in the door,
A chest freezer/temp controller with faucets in the face
Can you guys help me with the pros & cons, maybe even a couple "I wish I would've..." scenarios?  I have two corny kegs and a 20lb cylinder, but the ideas is to have 4 or 5 kegs/faucets with two of them being root beer and cola and three being whatever I brew.

Kegging and Bottling / Re: Hydrostatic Test on CO2 Bottles
« on: November 29, 2010, 03:10:39 AM »
How often is recertification by hydrostatic testing required on CO2 gas bottles?
10 years on a steel cylinder; 5 years on an aluminum one.  In Las Vegas, anyway.  Not sure if it's a local or national code.  But mine was so pitted and corroded that it got condemned on visual inspection alone.  Never made it to the water jacket. :-\

All Things Food / Re: Oyster dressing recipe?
« on: November 24, 2010, 09:21:59 PM »
I've always wanted to try this dish, and now is the time.

 I'll be using jarred oysters.

Any help?  Thanks.

Funny, my first post on this forum will have nothing to do with beer.  But I can't resist sharing my favorite family holiday dish.  Here it is, all the way from my Grandma's kitchen in Kansas:

4 pints oysters
8 cups medium-course Saltine cracker crumbs (leave some 1/4" chunks) (pretty salty, so I usually use half regular saltines and half unsalted)
2 cups melted butter
3 cups light cream or evaporated milk
2 teaspoons salt
1 teaspoon Worcestershire sauce

Drain oysters, reserving 3/4 cup of liquid.  Combine crumbs and butter.  Spread a third of the crumbs in 9x13 baking dish.  Cover with half the oysters.  Sprinkle with pepper.  Spread another third of the crumbs on top.  Cover with remaining oysters.  Sprinkle with pepper.
Combine cream, oyster liquid, salt and Worcestershire sauce.   Pour over oysters.  Top with remaining crumbs.
Bake in 350 degree oven about 60-80 minutes or until done. 
Better to have it a little dry than a little soggy; remember that it will be served with turkey gravy...


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