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Topics - narcout

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61
The Pub / Fleas
« on: July 22, 2011, 12:42:47 PM »
Every summer, my dog gets fleas.  Neither Advantage nor Frontline seem to be doing much - unless they're just preventing an even worse situation from occurring.

Do you all just resign yourselves to your dogs having fleas during the summer, or is there some magic cure I'm not aware of?

62
All Grain Brewing / Tannins
« on: May 22, 2011, 02:55:41 PM »
I know you won't extract tannins when your temperature goes over 170 if you keep your pH in line (e.g., when decoction mashing).

Would you extract tannins if your pH was high, but your temperature was below 170?

63
The Pub / Austin, TX
« on: May 22, 2011, 01:00:39 PM »
I'm going to be in Austin for a couple of days.  Anyone have any suggestions for cool stuff to check out there - music, beer, bbq?

I don't eat beef or pork, but I'm hoping to find some good chicken.

64
Ingredients / Ginseng
« on: May 07, 2011, 04:01:40 PM »
Anybody ever brewed with ginseng?

I'm doing an Ginseng American Amber today for my neighbors.  I added to the sparge water 26 ounces of ginseng tea I made by simmering 2.25 oz of chopped American ginseng and 1.25 oz of whole spirit ginseng for an hour.

If it doesn't have enough ginseng flavor, I may consider dry-hopping with ginseng or making a very concentrated tea and adding it to the keg.


65
Equipment and Software / Finally got to try my new pH meter
« on: May 07, 2011, 02:31:33 PM »
Not bad - Kai's spreasheet predicted a pH of 5.6.  Colorphast strip read 5.3 (Kai's experiment showed these strips tend to read 0.3 too low, so if I was only using the strips I would have called it 5.6).



Using an old yeast tube to store the probe has also been working out well.


66
All Things Food / Making pickles
« on: May 01, 2011, 02:29:16 PM »
Anybody make pickles?

These are refrigerator pickles, not the fermented variety, but they are still really tasty. I like to add enough cayenne pepper to give them a good kick.


67
The Pub / Gone shooting
« on: April 30, 2011, 04:35:51 PM »
I haven't fired a handgun since I was 16 (which was 16 years ago), but my father-in-law took me to the range today.  Besides losing some of the skin on my thumb to a Glock breach, I think I did alright.  I put 50 rounds through a Charter Arms .38 snub nose revolver and 50 through a first-generation Glock 9mm.


68
Equipment and Software / Finally bought a ph meter
« on: April 23, 2011, 09:45:20 AM »
Well, I finally bought a ph meter - a Milwaukee MW101 (newer version of SM101): http://www.milwaukeetesters.com/MW101.html

There's quite a few on ebay right now for $77 (brand new).

Anyway, I know you are supposed to store the probe in special storage solution. What is the best way to do this? Do you actually disconnect the probe and store it in the bottle of solution or do you just put a bit of solution in the cap that covers the probe?

69
The Pub / A Game of Thrones
« on: April 17, 2011, 10:41:04 AM »
Anyone else excited to watch this tonight?

I don't know how many of you have read the books, but they are fantastic.

70
The Pub / Real life Mariokart
« on: March 13, 2011, 08:32:10 PM »

71
Equipment and Software / Bigger oxygen bottles
« on: March 12, 2011, 02:09:18 PM »
I just picked up some Benzomatic oxygen bottles, and, for the same price, they now contain 50% more oxygen and are quite a bit bigger.

I got 15 or 16 batches from the old size bottles; I bet I can get 20 or more out of these ones.

72
The Pub / AHA Membership Number
« on: March 08, 2011, 09:57:58 AM »
So I finally joined the AHA last night (mostly for access to the Ask the Experts section).

I got an email confirming my order, but nothing about a membership number (necessary to access said section).  Do I have to wait until they mail me a physical membership card?

Not complaining, just wondering . . . 

73
Yeast and Fermentation / Wyeast 2633 - Oktoberfest Blend
« on: March 07, 2011, 10:02:01 PM »
To those with experience using Wyeast 2633, is it a big diacetyl producer? Does it usually require a d-rest?

74
All Grain Brewing / Skimming foam from the boil
« on: March 07, 2011, 09:47:53 PM »
What is the relationship, if any, between the foam that forms on top of the boil and the stringy, egg-drop soup looking hot break material?

75
Yeast and Fermentation / Wyeast 3942 - Belgian Wheat
« on: January 21, 2011, 12:38:05 PM »
Anybody have any experience with this yeast?

I'm planning a Belgian Wheat and would like to give it a shot.

Apparently, It is from De Dolle.

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