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Messages - euge

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6136
The Pub / Re: Okay, 3D sucks
« on: January 12, 2011, 04:24:06 AM »
Nux Vomica is nutmeg. And ingesting it- something like a whole nut or more has effects. Interesting effects.  ;)

6137
The Pub / Re: Okay, 3D sucks
« on: January 12, 2011, 12:07:27 AM »
Nux Vomica grated up and ingested with milk will make your body feel like 3D- one or two will do the trick.

6138
The Pub / Re: DOH!
« on: January 11, 2011, 01:13:15 AM »
RDWHAHB

It's why they invented the expression.

 ;D

6139
All Things Food / Re: A culinary abortion!
« on: January 11, 2011, 12:58:02 AM »
I take it then, that cooking broccoli or cauliflower for 45+ minutes would not be unreasonable?

6140
The Pub / Re: Watcha plantin' this spring?
« on: January 10, 2011, 08:57:09 PM »
Sure PM me.

6141
The Pub / Re: DOH!
« on: January 10, 2011, 08:03:25 PM »
Xferred 8 gal. of pils into a 10 gal. keg yesterday for fermentation.  I had the keg lid hanging partway open to cover as much of the opening as possible during the xfer from kettle to keg.  As I reached to put the lid on, it fell into the keg.  At least, one side of the lid had been sanitized.

.... At least, one side of the lid had been sanitized.

 You're lucky. Only half of the batch will be infected :D

Haha! +1 ;D

Denny did you fish it out or just put another lid on?

I do this from time to time but foil works better IMO.

6142
General Homebrew Discussion / Re: Primary carboy and Secondary carboy
« on: January 10, 2011, 08:00:51 PM »
Welcome!

These are great questions from a prospective brewer. Usually we get them after the process is underway and the neophyte brewer is totally confused and worried.  :-\

Take notes. Brew often. This is an endeavor where there are many variables. One aspect to pay particular attention to is fermentation temp. Get this under control from the get-go and you'll have better results. Ales typically ferment in the mid to upper 60's. If your room temp is 65F and the beer is busily bubbling away- the actual fermentation temp will be up in the low 70's. This might not lead to bad results but compensation for the variance will improve your beer. Usually there's a 6-8 degree variance during the attenuative phase of fermentation.

As far as a secondary vessel it is a tool to be used. Most experienced homebrewers forgo the practice of "secondary" unless dry-hopping or adding more fermentables such as fruit. If you have a low floccing yeast then it can be used to help clear the beer.

Primary fermentation lasts as long as it takes. It is unwise to adhere blindly to recipe instructions in regard to primary fermentation times. This is where experience will come into play. Usually, for most low to mid strength ales the visible or attenuative phase will be over after three days. Fermentation hasn't ended but the bulk of it has. Wise to leave the beer on the yeast for a few more days on up to 14 in total. This may vary.

Try listening to this particular show: http://www.thebrewingnetwork.com/membersarchive/bs_bottling032210.mp3 There is a wealth of info here that will serve you well.

Good luck and welcome to the obsession.

 

6143
The Pub / Re: DOH!
« on: January 10, 2011, 07:37:36 PM »
I adhere to the principle of Finagle's Law of Dynamic Negatives.

6144
All Grain Brewing / Re: Digestibility
« on: January 10, 2011, 06:43:57 PM »
Try taking "Beano" before drinking?

6145
The Pub / Re: DOH!
« on: January 10, 2011, 06:36:37 PM »
I've left spigots open when transferring precious liquids. But everyone's done that right? ;)

The worst was picking up a fermenter and the spigot comes flying off. After a second pause and a yeast plug there was a huge quarter-sized gush of beer. I quickly jammed my thumb over the hole- luckily there was a freshly sanitized keg in the kitchen. I saved almost all that beer by letting it rip into the keg. Had to set everything with one hand. Good to know I still have reflexes.



Beer sprayed everywhere, including all over the attendant, me, the ceiling, the counter...  Standing there with beer dripping off of her chin, the attendant said, "That's pretty tasty, what kind of beer is it?"



That is so precious and classic it deserves to be in a movie... Reading this I hadn't laughed so hard in a good while. Thanks man. ;D

6146
The Pub / Re: Watcha plantin' this spring?
« on: January 10, 2011, 06:16:03 PM »
I did container planting last year. In the drought/heat conditions it was a real PITA with no drip system. A big wind would knock down all my tomatoes. My yield was pretty decent despite that and the pests and birds.

This year it will be raised beds. I hope to try a dripper system.

Tomatoes, serranos, jalapenos, poblano, cucumbers, bush beans, corn and maybe some greens. I was able to successfully sprout and grow chili petins last year. They said it couldn't be done but the secret is heat. :D They'll only germinate in very warm conditions.

6147
All Things Food / Re: BBQ Style
« on: January 10, 2011, 03:24:36 AM »

6148
The Pub / Re: What's the Weather Like Where You Are?
« on: January 10, 2011, 01:05:27 AM »
54F 12mph wind, I 'm freezing parts of my body  I know my wife likes :o ;D   All to brew some beer for her :P
yeah I've been drinking today :D


It's 52 with a 8mph wind. Only 80% humidity and I'm brewing two batches and have a brisket in the smoker. Ha you got the stuff that hit me yesterday. Only a Floridian would complain at 22 above freezing.  ;D But I respect your motivation.

That wind had a bite don't it? :o


6149
The Pub / Re: What's the Weather Like Where You Are?
« on: January 09, 2011, 03:34:34 AM »
It was dry, cool and breezy out in WT. Just got home and a big storm is gonna pass right over my house. We need the rain so I don't care. Sixty-one degrees and 100% chance rain.

6150
All Things Food / Re: BBQ Style
« on: January 09, 2011, 01:58:07 AM »
Congrats on placing so well in the comp! The que looks yummy!

Inspired and just in from the road I'm firing up the BGE to do smoked chicken wings and bacon wrapped garlic sausage. Used the heat-gun again. Took 30 seconds to get it going...

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