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Messages - Slowbrew

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1156
General Homebrew Discussion / Re: Is this a good problem?
« on: November 07, 2012, 10:24:27 AM »
I think you have the right idea by limiting the size of available glassware.  If he just refills it 10 times you haven't gained much though.  Start a conversation about the process and drop in what the ingredients/equipment cost here and there.

If his consumption is driven by him just planning to have 5 beers then it may lesson the problem.  He may just not realize how big the glass really is.

If he is coming over and drinking to hide from his current situation you may need to assist him in finding help for whatever his real problem is.  I love having friends over and seeing them enjoy my beer.  If one of them appeared to using my beer as a crutch in dealing with life I would try to get them to talk (before they get blasted).  I hate to use a cliche but he may be asking for help in a way he feels comfortable with and hoping that you will gently crack the ice and give him the opportunity to ask for help.  Bad times affect different people in different ways.  I would not confront him in any way, just let him know the door is open to talking about it.

Just some thoughts.

Paul

1157
I would do a small starter on a 4 month old smack pack either way.  It might work just fine but why take the chance.  Mix up a 1 qt. starter and give it a 2 or 3 days to get ready to go.  That way you know it's good to go.

Paul

1158
All Things Food / Re: BBQ Style
« on: November 06, 2012, 09:27:51 AM »
The Amish folks around here have the best pork (and poultry) I've seen.  And the prices are usually less than in a supermarket.  Their sausages are to die for (literally 8))

Literally? Let's look at the latin word for "sausage": http://wordinfo.info/unit/314/ip:20 :o

Thanks Euge.  Now I'm hungry again.   8)

Paul

1159
Kegging and Bottling / Re: Labeling bottles
« on: November 06, 2012, 05:08:27 AM »
I assumed it was the light from his nose.  That's just me though.  8^)

Paul

1160
Equipment and Software / Re: Pulleys
« on: November 05, 2012, 08:16:00 AM »
@ MACBREW - "That solves the problem of getting them in, but with a progressive back issue, I want to get them out just as easily. "  Definitely agree with on that. At some point I hope to be able to incorporate something like what your talking about.  Maybe something like
http://www.harborfreight.com/110-volt-440-lb-capacity-electric-hoist-with-remote-control-40765.html ..

I thought about recommending that one but thought the hand crank version was more affordable.  In my house, if I had the room for this type of thing, I would put in the electric one.  But I tend to over build everything.   ::)

Paul

1161
Equipment and Software / Re: Pulleys
« on: November 05, 2012, 05:17:10 AM »
The strap winch in the link doesn't have a controller release.  When you trigger the release it just lets go.

You might be able to use something like this to control both the lift and the release.  http://www.harborfreight.com/2000-lb-capacity-geared-winch-5798.html

Paul

1162
The Pub / Re: Hurricane broke the house I"m buying D:
« on: November 02, 2012, 12:23:32 PM »
Three layers of shingles used to be pretty common.  In Iowa (Central-Southern, at least) they have amended the code and only allow 2.  They would prefer tear offs for all jobs but haven't gone that far yet.

Besides multiple layers of shingle you may also have rotting plywood sheeting which would need to be replaced.  With leakage occurring this becomes even more likely.

I've started more jobs that I thought were $250 jobs that cost me $1500 by the time I was done than I can count.  8^)

Have fun.

Paul

1163
I can understand the question.  I didn't have anything to do with the article but I can tell you that you should throw out the grounds and use the liquid.  If you put the grounds in the secondary you will get more bitter flavor than you are looking for.

The dregs they are speaking of are the pieces that slip through the bag while the coffee was steeping.  Basically, you pour off the clear liquid and leave any solids behind.

I believe it's better to ask than assume and be wrong.

Paul

1164
I need to take some measurements on the Bourbon Vanilla Porter I did last Friday.  Then make some decisions.  The krausen fell on the 4th day in the fermenter so I'm concerned about where the gravity has gotten to.  Started at 1.108 so this may take awhile.
Paul

1165
Equipment and Software / Re: Stainless Oxygen Stones
« on: November 01, 2012, 08:49:01 AM »
I didn't think you were supposed to store starsan in kegs because of stainless and acid. Surely storing the sinter stone in starsan amounts to the same thing?
According to Charles Talley of 5 Star, no problems with Star San and Stainless Steel. SS in SS is OK.  :)

Scroll down and read his post.
http://www.realbeer.com/discussions/showthread.php?t=10932&page=2

I have never heard of any issues leaving Star San in a keg.  Could you be confusing chlorine and Star San?  I've seen chlorine eat holes in stainless.  Just a thought.

Paul

1166
All Things Food / Re: BBQ Style
« on: October 31, 2012, 02:10:18 PM »
These are rather small, but they are very good, as is all the food there.
I'm not questioning quality and flavor, just wondering how they can be so different.  I would think that the larger ones would be more common, and four on a single plate means they must be really small.  Either they cut them differently here than in Germany, or they are getting them from piglets.

Could be from piglets Tom, they are about the size of a lamb shank, only fatter.

That's about the size we get them. The ones I see from Deutschland are huge! I don't think pigs are very old when they go to the slaughterhouse these days.

Age does factor into when a hog goes to market but the primary driver is weight. 

When I was kid we aimed for 305 lbs to 315 lbs which gave the hog a nice amount of fat without being flabby.  The flavor comes from the fat and that is what the processor buyers wanted. 

Today I think the target weight is closer to 275 lbs which will net a much leaner hog.  It also means a very bland flavor.  Those last 30 lbs also go on more slowly than the previous 100 do. 

This trend isn't only driven by the market wanting a leaner product but also due to the corporate hog farms wanting to turn an extra group of hogs each year.  The profit difference between 185,000 hogs and 255,000 hogs is quite substantial (those numbers are very likely much lower than actual).  I don't remember exactly how long it used to take to finish out a hog but if you can cut 1.5 to 2 months off that time you can produce a lot more hogs.

All this also means that every part of the hog is smaller.  I have a hard seeing a hock being 4 times larger in the past than today but I guess you never know.

Paul

1167
All Things Food / Re: Olives
« on: October 31, 2012, 10:35:35 AM »
Another groaner of a joke.

My daughter told she's looking forward to the sequel to "Rudolf the Red Nosed Reindeer".  It's going to be called "Olive the Other Reindeer".

(If you don't get it, sing the song)

Paul

1168
All Things Food / Re: Olives
« on: October 30, 2012, 02:24:19 PM »
Sorry, the only things I know about olive production is that they come in cans and jars.  That and I love eating them.

Paul

1169
Kegging and Bottling / Re: Cleaning kegerator
« on: October 30, 2012, 11:58:09 AM »
I tried to take the faucets apart by hand, no dice. Hopefully the LHBS will have the appropriate wrench.

It's the same wrench used to remove the buttstock sleeve from an AR-15. So you don't have to get a uni-tasker. ;)

That is good to know.  Since I already have the tool I might as well get an AR-15 now

Absolutely.  :)

Make sure to post the video of explaining that logic to your wife when you bring the AR-15 home.  We'd love to see your footwork in that dance.   8)

Paul

1170
The Pub / Re: Hurricane broke the house I"m buying D:
« on: October 30, 2012, 11:54:09 AM »
10,000 Amps?  Wow!

The kA rating is the surge current the breaker can withstand in kilo-amps. A normal breaker will see several thousand amps in a short condition. The breaker must be able to withstand and break that current safely. 

Water can cause current in places that aren't designed for current to flow.  When this happens the breakers will burn out.  Either way, these breakers did their job.

Paul

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