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Messages - euge

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6346
Kegging and Bottling / Re: Refrigerator size for kegerator conversion
« on: October 26, 2010, 11:04:28 PM »
I took a cut-out with me and a tape measure. Seems like they forgot about us homebrewers when they designed these things. I fit two cornies inside my 4cf sanyo and not really any room for a tank, though plenty of wasted space.

You'll probably have to look in the 16-20cf range to manage four cornies and a tank- mainly for interior depth.


6347
All Things Food / Re: Fruit... pathetic
« on: October 26, 2010, 10:56:40 PM »
I beg to differ about fructose. Again because it is so readily absorbed by the body that it causes a massive insulin spike. It is not a low glycimic food. Just because it comes in a fruit package doesn't automatically make it one of the healthiest.  Sucrose is marginally better.

Individuals need more complex carbohydrates on a consistent basis than they need fructose.

So, I'm on a beer board and I'm being told fruit is bad for me.
Watermelon has a GI of 72 and chocolate cake 38; therefore chocolate cake is better for me.
I think a big part of the equation is missing, don't you agree?

This thread is all screwy anyway - cap claims to have had enough MEAT up in him to host a barbeque.  
:P  (need puking smiley)

Actually, I was wrong about fruit not being low glycimic. I apologize.




6348
The Pub / Re: Best Apps for iPod?
« on: October 26, 2010, 10:17:24 PM »
Speedtest.net app
Kindle app
FBReader app

Angry birds is great!

6349
The Pub / Re: Blackout in a can
« on: October 26, 2010, 10:07:52 PM »
The sell it by my house.

And this stuff:



Nasty but will get you there quick!

6350
All Things Food / Re: Fruit... pathetic
« on: October 26, 2010, 07:14:51 PM »
It's about variety.  Humans are omnivores.  We can just about handle anything in moderation. Even chocolate cake.  ;)


6351
All Things Food / Re: Fruit... pathetic
« on: October 26, 2010, 06:06:10 PM »
I beg to differ about fructose. Again because it is so readily absorbed by the body that it causes a massive insulin spike. It is not a low glycimic food. Just because it comes in a fruit package doesn't automatically make it one of the healthiest.  Sucrose is marginally better.

Individuals need more complex carbohydrates on a consistent basis than they need fructose.

6352
General Homebrew Discussion / Re: Ring around the collar in fermenter
« on: October 26, 2010, 12:09:46 PM »
After soaking the fermenters in PBW solution and emptying out the yeast and hops, I'm left with a very pale yellowish "ring around the collar" immediately above the beer level.  I'm able to remove the ring with a spray wand, but it is hard to see if any of it is left behind.  Is the ring around the collar hop oils?  How important is it to remove it? RDWHAHB? 

I'm assuming they're plastic buckets. Mine have been stained yellowish for a while now- they get that way after the first fermentation. I use oxyclean and a soft cheese cloth type material to remove any left over particulate. The hardest part is the "ring". Otherwise nothing to worry about as long as it is clean and replacing isn't necessary unless the plastic is deeply scratched or damaged somehow.

I think it's the hop oils and the acidic environment causing it. Presumably, the more hops one uses the worse it gets. RDWHAHB

6353
Equipment and Software / Re: 15 gal Kettle for 5-6 gallon batches
« on: October 26, 2010, 11:59:51 AM »
If you don't mind Aluminum you can find for half that or less.

As far as pulling the trigger:

Dooooo it... You'll be pleased with the performance.

6354
Kegging and Bottling / Re: Thermometer for Rubbermaid Cooler?
« on: October 26, 2010, 10:57:04 AM »
A long stemmed thermometer might help.

Used to obsess about the temps- they are important, but once I feel it is close enough I close the lid and walk away.

Too high and a handful of ice usually will drop it right to where I want it.

6355
All Things Food / Re: Fruit... pathetic
« on: October 26, 2010, 10:45:27 AM »
Fruit is good for you in moderation. It has the worst kind of sugar- fructose. However, I'd skip a soda to eat an apple or orange any day! BTW I don't drink soda, I figure beer is bad enough.

6356
All Things Food / Re: Cowgirl's Country Life
« on: October 26, 2010, 10:42:21 AM »
Great site! Inspirational. The fattie piston is a great idea...

6357
Equipment and Software / Re: 15 gal Kettle for 5-6 gallon batches
« on: October 26, 2010, 10:29:03 AM »
I'm looking to bump up to 10 gallon batches, at least some of the time. I currently use am 8 gallon megapot, and it's only barely acceptable for 5-6 gallon batches, to begin with. I am wondering if I should get a 15 gallon kettle (that would allow me to bump up to 10 gallon batches), but I don't want to spend the cash if I will only be able to use it for 8-12 gallon batches and not 5-6 gallon batches. Is it a PITA to brew 5-6 gallon batches with a 15 gallon kettle?

I think 15 gallon is perfect for those 5-6 gallon batches. And 20 gallons would be better for 10....

6358
The Pub / Re: scotch
« on: October 25, 2010, 02:51:36 PM »
+1 on splashing in a little water to bring out its bouquet...just make sure its a good quality water...something on the soft side (low mineral).


I've been adding a single cube of RO ice to about a finger of scotch (or bourbon) and I'm liking it.

6359
All Things Food / Re: Lunch time
« on: October 25, 2010, 11:12:24 AM »
All sorts of things could go in that Bento-box. How about some crackers with a rich jam, soft cheese and pickled veg to accompany whatever else gets put in there?

Makes my Rubbermade containers look shabby... ;)

6360
All Things Food / Re: BBQ Style
« on: October 25, 2010, 11:08:19 AM »
There was a line from hell at the fish counter yesterday. As I'm the impatient sort I ended up walking out with a whole fresh young chicken. Spatchcocked it. Next time I'll remove the plate-setter and grill it direct. Came out delicious.

Rubbed with fresh chopped cilantro, lime and butter. I packed some under the skin of the breasts and thighs. Salt and pepper then the bacon. OMG.



Enjoyed with corn tortillas and some sour cream and fresh squeezed lime. And a little Tiger Sauce...


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