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Messages - Slowbrew

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The Pub / Re: The McRib is back!!!
« on: November 04, 2011, 07:39:06 AM »
I like Burger King fries a lot more than McD's fries but don't ever look at the calories you get from BK fries.  They soak their fries in sugar water so they are crisper than others fries.  This adds a sweeter flavor, a crispy shell and a gawd awful amount of useless calories.


The Pub / Re: Why hide behind a Alias?
« on: November 04, 2011, 07:31:48 AM »
Cue banhammer in 3...2...1... ;D

Denny wielding the Ban Hammer!!!

By the power of grayskull!

Why does Denny have 4... ahh... never mind.


The Pub / Re: Where are you?
« on: November 03, 2011, 01:58:01 PM »
But the only power source capable of generating 1.21 gigawatts of electricity is a bolt of Lightning

The power plant that I worked at had 1650MW (1.65GW) of generating capacity.  They've added another 350MW unit since I left.
It won't fit into a DeLorean though.   ;)

Calculus derivatives?  Betting on the changing value of dental plaque?!  GROSS!!!
Wouldn't that be the rate of decay?
I apologize. there will be no more bad math jokes.

My wife the math teacher would tell you there are no bad math jokes, just some that don't add up.


All Grain Brewing / Re: All grain brewing in the winter
« on: November 03, 2011, 01:05:51 PM »
I mash in the house.
Boil in the garage.
Chill with a garden hose discharging into my kitchen sink, rather than my lawn or driveway.

I really hope I can finish my basement brewery, before winter hits.
It gets f-ing cold, in Minnesota.

Pretty much the same for me.

I mash in my basement shop (walk-out)
Boil on the concrete slab outside
Chill in our old laundry room

It works like a champ.  Add in the remote thermometer and I only go outside to light the burner and move water in or out.


The Pub / Re: The McRib is back!!!
« on: November 03, 2011, 10:32:28 AM »
I had an uncle who used to get really excited when the McRib would show back up.  I never understood the appeal of them.  I's call him up and ask but he died 16 years ago of heart failure following 20 years of bypass operations and heart troubles.

McRib wasn't the cause of his problems but I'm guessing it didn't help much either.

Someone else can have mine.


Beer Travel / Re: Economics of Ale
« on: November 03, 2011, 09:18:06 AM »
Based on a story I heard this morning, on the drive into work, China (and India) has also dedicated a large set of resources to acquiring the US pie making technology by any means as it is so much easier to steal a product than to develop a product. 

It's always nice when the guvment finally starts to catch up with general common sense.  Probably just means China stole pies from the wrong group of "influence investors".  I'll wait and see where it goes.


The Pub / Re: Why hide behind a Alias?
« on: November 03, 2011, 09:08:26 AM »
I've always figured using an alias on a forum was like using the aliases we use in other parts of life.  My alias servers the same function as "Dad", "Honey" or jacka$$ depending on the situation.   ;D 

My alias helps define me and my outlook to people who don't know me and will most likely, never meet me.  Hopefully "Slowbrew" doesn't make you think I'm a couple lines shy of a complete program but rather that I take my time and patiently produce really good beer.  It also ties into the name I hung on hobby brewery, The Slowly Losing IT Brewery.  Named during a particularly bad time in my career as a way to keep me focused on finding what comes after "IT".

It also keeps my (sometimes) uninformed or not completely thought through rants out of my next job interview.


The Pub / Re: Happy Halloween
« on: November 01, 2011, 08:13:25 AM »
The best group we had was 3 girls dressed as a mariachi band.  they had instruments but didn't play.


Other Fermentables / Re: Wine advice
« on: October 31, 2011, 02:56:02 PM »
How long can an opened bottle sit with a cork before spoiling? I'm assuming that oxidation will takes its toll. And should red wine breath?

Oxidation happens pretty quickly with wine.  You can buy vacuum sealers that work with a pump and will preserve the wine a little longer.  That and keeping it in the fridge over night.  A day or two is probably the max you would want to keep a wine, but as in all things YMMV.  Left open, it won't spoil, per se, but the flavors will degrade.

Not all red wine needs to breath.  Older wines need it more.  As you noted, wine will change as it breathes. Bigger wines (cabernet, heavy reds) tend to change more, as there's more complexity.

As noted above, I can't speak much to white wines...

A past its prime open bottle red works great when cooking red meats and in sauces.  Even if it isn't great ti drink anymore it can still give a lift to a sauce.


General Homebrew Discussion / Re: What do you want Santa to bring you?!
« on: October 31, 2011, 01:25:19 PM »
Dear Santa,

I would like a good saws-all and the time to fix that door in the shop that the carpenters didn't square up correctly before they sealed up the walls.  And if it's not too much trouble I'd like the address of the guy who framed the hole for said door so far out of plumb you can't square up the door without a saws-all.  I'd be happy leave a six pack at his house after I reframe his front door.



***The door really annoys me but I supposed a couple new pair of dress pants would work too.


The Pub / Re: What's the Weather Like Where You Are?
« on: October 26, 2011, 11:51:26 AM »
It's finally cooling off here in Central Iowa.  High 70's yesterday but predicted high of 55 today.  Now we just need a hard freeze to make the leaves drop and kill of the last of the bugs.


The Pub / Re: did you know . . . .
« on: October 26, 2011, 11:46:44 AM »
Power lines do some interesting things now and then.  When I was in tech school in Kansas City (circa '84) there was huge ice storm that knocked out power for a week.  During the storm my roommates and I sat outside in the rain under umbrellas and watched transformers explode all over the neighborhood.  It was like the 4th of July.  "Look!! a red one!!!"  Yes, there may have been a little ethanol involved, why do you ask?   :D

Very cool to watch happen but not so much fun to not have power for 6 days.


I will be brewing a Fat Tire clone and a Winter Warmer this Saturday.  As well as trying to ignore the leaves in the yard.


I don't know about you guys, but just think of how much you have learned from this forum (and others).  When I started brewing on my stove in the mid-90's, I couldn't just post a question or read a topic and become instantly educated.  I had to find the answer or experiment until I learned it from experience.  We have it so good now and the info is everywhere.

I still remember first trying to make a MT from the directions in the first Joy of Homebrewing book.  Drilling a million 1/8" holes in to the bottom of a plastic fermenter...........I gave up.

Now I'm all over YouTube taking notes on how I'm going to make my RIMS or HERMS (haven't decided yet) system! 

So, +1 to good sanitation, having a good process and being patient.

+1000 to have someone you know to pass on their knowledge........ ;)

So very true!

I started this hobby with the photocopied directions that came with my "Advanced Homebrewing Kit" from Wally Von Klop's Wine and Cheese Mart.  The directions were actually very good but they only got you started.  I really began to learn when I started reading books and found the old rec.brewing chat board.  I have learned a lot from BYO and  Zymurgy but when it comes to practical and usable advice, nothing beats a good forum.



Beer Recipes / Re: I need something for the masses
« on: October 25, 2011, 12:47:00 PM »
I made this Cream Ale for the non-realbeer beer drinkers for Oktoberfest this year.  Very easy, light body and very tasty.

Cream Ale

Brewed: 7/2/11
Bottled: 7/16/2011 -  1 keg

IBU 18, SRM 3, ABV 5.4%

4.41lbs. 2 row pale (MO)
4.41lbs Pilsner Malt
1.76 lbs. Flaked Rice
3.36 AAU Liberty pellet hops (1.12oz/32g at 3%) – 60 Min.
1.68 AAU Liberty pellet hops (.56oz/16g at 3%) - 1 Min

Irish Moss – 15 min.

Single infusion 90 Min. 149 deg.,  1.5qt/lb. grist
Batch sparge.     SG: 1.040
      OG: 1.061
      FG:  1.006

Wyeast 1056 - American Ale yeast (2 liter starter)

1/3 Cup priming sugar


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