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Messages - dbeechum

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1922
General Homebrew Discussion / Re: 2011 NHC
« on: June 23, 2010, 09:24:55 PM »
We're actually doing that right now. The economy and the AHA's sure footing has allowed us to get there.

One complication for the Conference that we usually forget to remember. Hotels are loathe to allow free alcohol since they envision the loss of dollars. That has thrown a spanner in the works in the past. Plus since we're an organization all about alcohol, you have to imagine most hotel event planners are a bit leary until we provide references for our stellar behavior.

1923
The Pub / Re: Another 'Beer Makes You Smarter' thing
« on: June 23, 2010, 01:58:04 PM »
f##k gets changed, but that's about it.

So far everyone's been adult enough to not make it a concern.

1924
Yeast and Fermentation / Re: Plastic Fermenter Oxidation Rate
« on: June 23, 2010, 01:40:21 PM »
Turns out.. nope.

Plastic buckets are by far more O2 permeable than oak.

1925
General Homebrew Discussion / What's Brewing This Weekend - 6/25
« on: June 23, 2010, 01:39:09 PM »
Brewing?

Since I'm picking up some 300 lbs of grain this weekend, I guess I better!

1926
Drew, please tell me the next BA BYOB article  is on a black IPA ;D

You know.. nope. :)

But I did add the style to the Falcons guidelines earlier this year.. Does that count for something?

1927
Events / Re: NHC ever in New England?
« on: June 22, 2010, 03:08:07 PM »
For anyone interested in how to go about getting a conference, the AHA staff just made the conference planning doc publicly available:

http://ahaclubs.homebrewersassociation.org/NHCplanningguide

1928
Events / Re: NHC ever in New England?
« on: June 22, 2010, 11:38:42 AM »
Well that pretty much rules out Boston :)

Bah, if my 18 year old small town living rube could figure out getting from Logan to Kendall. I trust in our members to be smarter than that. (Seriously, one of the scariest things ever in my life, arriving in Boston and dragging my luggage through the T)

1929
If there's any editorial skulduggery going on, I wouldn't be surprised. The fast paced frenetic world of homebrew journalism breeds a certain cutthroatedness in its participants.

Teasing aside, Jill hit it head on - BYO and Zym both do what's hot and what interests homebrewers.

Having said that - I've recently been appointed to be the lead of the Zymurgy sub committee of the Governing Committee. I'm strongly committed to helping Jill make Zymurgy even more kickass and focused on what you need. So if you have any feedback, anything you feel like we should be doing that we're not, topics you want to see covered then please drop me a line at drew@maltosefalcons.com and I'll work with you, Jill and everyone else to see if we can't make it happen.

1930
Events / Re: Pics from NHC 2010
« on: June 21, 2010, 01:09:59 PM »
Its hard to tell because of the distance but are Drew's eyes glassed over... just a few shy of teetering toward the floor maybe?   :D 

Nah, I didn't have that much in the meeting, any glassy eyedness was from having taken a red eye that morning before the meeting.

1932
I catch a plane tonight, so we'll get this kicked off..

What's brewing? For me, oh hell, for me, no brewing, but plenty of beer!

1933
Equipment and Software / Re: Propane Burners
« on: June 13, 2010, 10:16:37 PM »
Some burners are possible to re-jet, but the real thing to look for are burners from your restaurant supply store. Particularly wok burners are fantastic for NG fed brewing.

1934
The issue is that tickets are sold and to a certain minded sort of inspector type, that means the prize in question is being sold for a monetary value. Monetary value + home brew = no no. And that's before you get to the part where states get antsy about "free" giveaways of booze and particularly someone non-licensed giving away booze.

Lessons is definitely the way to go.

1935
All Grain Brewing / Re: Black IPA?
« on: June 13, 2010, 10:11:32 PM »
The big difference is heat in two ways:

1) Naturally, roasted malts will have less lacto on them due to the roasting process. No comment on post roasting inoculation though

2) Steeping cold will deter lacto. Lacto likes warmth, e.g. dead bodies, leftover mashes.

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