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Messages - gmac

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1771
The Pub / Friday the 13th Bike Rally
« on: May 13, 2011, 08:00:03 AM »
Any of you motorcycle riders out there ever heard of this?
http://www.680news.com/news/local/article/225881--20-000-bikes-expected-for-port-dover-s-friday-the-13th 
Happens summer/winter/rain/shine every Friday the 13th.

1772
General Homebrew Discussion / Re: Six day IPA
« on: May 13, 2011, 06:40:40 AM »
10 gallons of Oreo Cream Stout.
Sounds tasty.  Recipe?

1773
The Pub / Re: Going to Scotland!
« on: May 12, 2011, 06:40:41 PM »

You don't have to swallow all of the whisky you taste.

But you can, right?

If I ever go, I'll be hitting the Lagavulin distillery.  That one's my favourite. 
My family got run out of Scotland a couple centuries or so ago...something about improper relations with sheep or something.  I wonder if I can get my family castle back?

1774
General Homebrew Discussion / Re: Six day IPA
« on: May 12, 2011, 06:06:33 PM »
Pretty soon we'll be seeing posts about brewing in the morning, drinking in the afternoon ;)

Good luck and hope it turns out well.  What temp do you ferment at to get done that fast? 

1775
All Grain Brewing / Re: Edit: I did a decoction, damm!t...
« on: May 12, 2011, 09:24:23 AM »
I am sure you're getting enough liquid and since you're having good results you must be doing it right.
All I know is that if I'd have boiled 10 minutes more, I'd be stirring sawdust. 

1776
All Grain Brewing / Re: Edit: I did a decoction, damm!t...
« on: May 12, 2011, 07:06:08 AM »
I'm not sure I'd use a kitchen strainer.  That's what I did and I had a very dry decoction.  Yes, it did thin as it was heated but then I essentially boiled off almost all of the liquid that was in the mash.  I stopped short so that I didn't burn.  Maybe use a combination of measuring cup and strainer to make sure that you get most of the grain but that there is sufficient moisture left to carry you over the decoction time. 

1777
All Things Food / Re: Big Green Egg
« on: May 11, 2011, 05:21:58 AM »
A friend says his son now sell BGEs and he can get me one for dealer cost (about 600 for a big one) and my wife still won't let me. Do you agree that this should be grounds for separation, or at least a lengthy discussion? 

1778
All Grain Brewing / Re: Getting Started
« on: May 11, 2011, 05:14:44 AM »
I should have added I'm using about 9 lbs of grain. If you are going for 1.100, you'll have more grain to heat up. You can always go at a medium water to grain ratio and add hot or cold if needed to get to temp until you see how things go.

1779
All Grain Brewing / Re: Getting Started
« on: May 11, 2011, 05:09:17 AM »
You'll probably have some trial and error for a while. I found out that I need to heat the cooler first and then add the grain or my temp would drop. I add about 22 quarts at 185 for 10 mins. That warms the cooler and gets my water to 170 or so. When I add my grain I end up about 156 but I keep my cooler in the garage so its usually fairly cool to start with. Others will have better ideas. It'll probably take you a few times to really dial things in.

1780
Yeast and Fermentation / Re: Gelatin
« on: May 10, 2011, 07:55:39 PM »
Thanks.  Wasn't sure if this was the same as grocery store gelatin.  It seems like a very fine powder but I've never bought the store brand either, just JELL-O. 
I'll give it a go.

1781
General Homebrew Discussion / Re: Must be doing sumptin' right.....
« on: May 10, 2011, 07:52:51 PM »
I'm guessing you didn't watch the documentary? 

If I had to guess the actual type of spider, I'd suggest it's probably a variety of Sac spider.  Normally found outside but they often come inside and are thought to be one of the main suspects when people are bitten by spiders.  Check out this link and I'll bet it looks a lot like what you found.
http://lancaster.unl.edu/pest/resources/SacSpiders.shtml

1782
Equipment and Software / Re: Do I need to fill the airlock ?
« on: May 10, 2011, 06:36:17 PM »
i haven't used airlocks in years, just tinfoil. if i have one i think will blowoff then i use a blowoff tube otherwise....
I hope this method works.  I just pushed in my last rubber cork and the air lock popped right out.  So, while trying to get it back in, I succeeded in pushing the cork into the carboy.  So, tinfoil over the top it is until I free up another cork.

1783
Yeast and Fermentation / Re: Gelatin
« on: May 10, 2011, 06:25:37 PM »
I'd already ordered gelatin finings before this thread came up.
Now I have them and there's no instruction or anything on the package.  What is with people selling stuff with no instructions?
So, can anyone suggest to me what I need to do with this?  I'm hoping to keg the beer on Thursday in the morning and cool it and then do the finings later and force carb.
Also, good advice on force carbing wouldnt' hurt either...
Thanks

1784
Just got my AHA membership card today! 

1785
Beer Recipes / SA Noble Pils
« on: May 10, 2011, 01:31:13 PM »
If soneone wanted to try to clone this, how many ounces of hops do you think in a 5 gal batch?
Just curious...not that I'm thinking of trying or anything but if you wanted to guess what hops in what order that would be a fun, academic exercise too...

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