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Messages - Slowbrew

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1186
The Pub / Re: Global Bacon Shortage
« on: September 26, 2012, 01:43:52 PM »
Mort is absolutely correct on most of us eating too much meat.  It was how I was raised, what can I say.

I grew up on a farm (corn, soybeans, alfalfa, hogs, cattle, milking herd, sheep and 100 to 150 chickens/yr) and ya, we worked hard but it was a good life.  There is a difference between ranching and farming though.  Both are hard work.  Intense grain farming and concentrated livestock farms are very difficult ways to make a living today.  I don't have any experience ranching but it always seemed a bit more laid back.

I would have a hobby farm today f I could find the right piece of land for the right price but my wife (town girl) isn't nearly as interested in it as me. 8^)  The advantage of a hobby farm is that I am not trying to send the kids college on income from it.  Mother nature has a nasty sense of humor.

Paul

1187
The Pub / Re: Global Bacon Shortage
« on: September 26, 2012, 10:02:46 AM »
What about all the members that have recently taken up
charcuterie ?  Sausage and hog jowles and bellies   :'(

I've known about the impending shortage since the end of July. Have been waiting for the initial decreased prices but so far they haven't materialized. I want to stock up... ;D


Our President ordered the Department of Ag to purchase $170MM worth of meat to support the prices. http://www.usda.gov/wps/portal/usda/usdahome?contentidonly=true&contentid=2012/08/0271.xml .  You will not be seeing a decrease in the retail meat market anytime soon.  Our homeless people will be eating high pork, beef and lamb (and that's okay, they need to eat too) but the folks paying for their own food will only see the increases next year.

My brother-in-law stopped buying calves last year already due to high prices for feeder stock.  Enjoy your meat now.  I fear that we will all need to cut way back on meat in the next couple of years.  I'll be happily surprised if I'm wrong though.

Paul

1188
General Homebrew Discussion / Re: CO2 bottle in the fridge?
« on: September 25, 2012, 08:05:12 AM »
I would keep the cylinder in the fridge with the beer.  That way the CO2 is the same temperature as the beer your are dispensing.

Why do you think the temp of the CO2 matters?

Also, IME, CO2 comes out pretty damn cold on it's own.  I believe it cools as it expands from liquid to gas, thus the freezing/frost that can sometimes form on a cylinder.  I may be wrong, as I am not a physicist...

This was my first thought too.  The amount of CO2 that enters the keg to dispense the beer is minimal per pour and the gas will cool (if not already cooler than the beer) if a very, very short time.  I may be wrong and will willing admit it if I am but I don't think temp gas temp is much of a consideration.

Paul

1189
All Things Food / Re: Looming bacon shortage
« on: September 24, 2012, 02:32:01 PM »
I know you are joking, at least a little, but pork isn't the only product this will affect.  Beef will be going through the roof too.

**** I decided to censure myself.  I went off on a, soon to be political tangent, and didn't want that to happen.

Paul

1190
General Homebrew Discussion / Re: Brew Day Results
« on: September 24, 2012, 04:52:57 AM »
Saturday went very well for me.  I made a Rye IPA and a Winter Warmer and both came out well with no issues. 

I also have 2 LP tanks for that very reason.  I need to get one of my tanks recertified so I can get it refilled refilled when it runs out.

Paul

1191
The Pub / Re: Northern Brewer... shipping... Argh.
« on: September 21, 2012, 11:41:08 AM »
I just picked up 3 bags of grain at the Minneapolis store a couple of Saturdays ago.  I was in the Twin Cities for my kid's marching band competition and thought I'd take advantage of "free" shipping, the AHA discount as well as something to do for a couple of hours while the band practiced. 

I have to say that I have never seen a busier LHBS.  At least not here in central Iowa.  Two cash registers with 3 and 4 customers in line at each.  They had a brewing class going on as well.  If that was a typical Saturday afternoon I think they are doing okay business-wise.

Good luck with your brews when you finally get the shipment.

Paul

1192
The Pub / Re: Northern Brewer... shipping... Argh.
« on: September 21, 2012, 11:22:54 AM »
Back in April I got a full sack of pils from NB because of the flat-rate shipping. I'm pretty sure they lost money on that deal, and I'm not surprised they discontinued the program.

Not that it matters now, I thought bags of grain were excluded from the flat rate shipping.  Probably would have ordered some from them if I had know sacks were included.

Paul

1193
General Homebrew Discussion / Re: Homebrew Store in Alabama Raided
« on: September 21, 2012, 07:03:33 AM »
Sounds like the opposition to passing home brewing legislation is trying to build support.  I don't live in AL so this is just me talking but it wouldn't surprise me to hear this used as reason to block passage of the bill that almost made through the next time it comes up. 

Paul


1194
Commercial Beer Reviews / Re: green beer one can live with
« on: September 20, 2012, 08:37:00 AM »
He only had a minute-thirty to explain the whole process so it makes sense that skipped a few details.  If he believes the gas produced by fermentation can be burned it would be fun to watch him try and light it.   ;)

Every livestock farm on the planet produces methane.  When not managed properly they become extremely aromatic.  The basic concept behind the bio-digester is compost in a contained environment.  If you have ever seen the big eternal flame that burns at your cities waste treatment plant you have seen this process in action.  They are burning off the methane from the waste.

It's a great idea actually.  Japan has been building methane capture systems into their landfills for decades.  If you have ever played a round of golf in Japan you probably were walking around on one.

Paul

1195
Events / Re: ARRRR, Mateys
« on: September 19, 2012, 11:49:39 AM »
Shiver me timbers!  Thanky you for the reminder.  I twould of completely forget 'cept for ye.

Paul

1196
Kegging and Bottling / Re: Canning/Bottling in mason jars??
« on: September 17, 2012, 11:45:52 AM »
Canning jar related question here: I've got a couple yeast starters going in gallon jugs that I want to put away inthe fridge and not worry about for a while. Probably going to put them in jars but what's the best way to sterilize jars/lids? Just boil, cool and pour the yeast in? I obviously can't get the yeast hot enough to vacuum seal it.

Ideas?

I used to keep yeast slurry in 1 pint mason jars and never had any problems with pressure.  Apparently sloppy sanitation some where along the line is why I stopped using them.  I got some bug in my yeast bank and had to pitch it all out.

I've never played with mason jars as growlers.

Paul

1197
According to Dictionary.com:

brew·mas·ter/ˈbro͞oˌmastər/
Noun:   
A person who supervises the brewing process in a brewery.

So technically, we are all brew masters in our own brewery.  I think most people assume the name is an earned rank of some kind.  I don't refer to myself as a brew master but rather as a brewer (or hack with dumb luck  ;) ).  If others call me a brew master while drinking my beer, I don't correct them.

Paul

1198
General Homebrew Discussion / Re: The new apartment dilemma
« on: September 12, 2012, 11:09:57 AM »
It's not as convenient and likely more expensive but are there any "Brew on Premise" places within a reasonable distance?  You could do the boil there and add the yeast at home.

Paul

1199
The Pub / Re: song title game
« on: September 10, 2012, 01:42:01 PM »
Long, Long Way From Home - Foreigner

1200
All Things Food / Re: Soft Beer Pretzel
« on: September 10, 2012, 01:25:29 PM »
So no info on how to stuff a pretzel or if the lye crystals measure out the same as the lye in Jeff Renner's recipe?  Some one has to have some ideas!

I found this on Food Network.  I can't speak to how well it works for making a stuffed pretzel.  http://www.foodnetwork.com/how-to/how-to-make-stuffed-pretzels/pictures/index.html

I haven't used lye so I can't answer that one.

Paul

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