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Messages - euge

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Equipment and Software / Re: Cooler Warping
« on: October 04, 2010, 10:10:59 AM »
I have a Coleman Extreme 70qt. The lid warped, but not the sides. I don't think it is designed for the temps we use it at, but rather for cold temps only. Works good despite a consistent temp loss.

Yeast and Fermentation / Re: Temperature and yeasts
« on: October 04, 2010, 10:05:49 AM »
Using Belgian strains is a tactic but will only get a brewer so far. Just because they can handle higher temps (boy will they!) doesn't always mean you'll get traditional and great results from them. Those yeasts are usually started out cool- in the 60's, and allowed to slowly rise several degrees by some brewers. So going Belgian isn't a magic bullet.

As stated before it is actually fairly easy and inexpensive to bring the temps down.

All Things Food / Re: BBQ Style
« on: October 04, 2010, 09:56:40 AM »
Certainly could go with a nice steak right now. I think something a little more bold like a porter or a dubbel would go well with the lasagna.

Kegging and Bottling / Re: Best place to buy kegs these days
« on: October 03, 2010, 09:24:44 PM »
I think used ones of good quality are becoming scarce. Soon they will be very expensive. Glad I already have 16...

All Things Food / Re: BBQ Style
« on: October 03, 2010, 06:58:40 PM »
Not like it's a bad thing...

It ain't! Looks wonderful! Betcha it's good on rice or potatoes too!

4 words: hops in garbage disposal.

So true! That should be on the first page of every beginning brewer's book! I had to let the oven cleaner soak in to the range which I had scorched while I went to Home Depot to exchange my 25' pipe-snake for a 50 footer. Hops for miles!!!

How about tonight!?

Doing a concentrated steep batch. After placing kettle in tub totally and forgetting about it- stupidly left the tap on and the kettle overturns.

Bathtub full of wort!

Extract/Partial Mash Brewing / Re: Steeping questions
« on: October 03, 2010, 10:51:06 AM »
#0.5 Roasted malt (barley?)

That seems like quite a bit for a brown porter.

I was wondering about that. Here's a revised recipe:

#6 amber DME
#0.5 60L
#0.5 Chocolate malt
#0.125 Roasted malt

Still keeps me within the SRM range (24) and hopefully gives me the style's chocolaty caramel tones. I played with dropping the other two malts to #0.35 in the calculator. Will keep me at 21 SRM but then something just warns me away about doing that since I want these flavors more pronounced and to mellow over several months.

The Pub / Re: Back-scratchers?
« on: October 02, 2010, 03:23:59 PM »
This might be more appropriate for all that acreage:

General Homebrew Discussion / Re: Ask the Experts
« on: October 02, 2010, 01:12:22 PM »
I think it's great idea! Now I just have to join. :-\ The fee's aren't too bad tho!

Extract/Partial Mash Brewing / Re: Steeping questions
« on: October 02, 2010, 12:59:05 PM »
OK Thanks!

I'm doing two Brown porters  6 gallons each:

#6 amber DME
#0.5 60L
#0.5 Chocolate malt
#0.5 Roasted malt (barley?)

#6 amber DME
#0.5 120L
#0.5 Chocolate malt
#0.5 Roasted malt (barley?)

The Pub / Re: Back-scratchers?
« on: October 01, 2010, 10:30:53 PM »
How about this bad boy?

I fee sorry for the poor SOB. Hope he wasn't a righty.

The Pub / Re: Gawd I need a Promotion
« on: October 01, 2010, 07:23:29 PM »

Equipment and Software / Re: lost siphon
« on: October 01, 2010, 04:14:54 PM »

And you can use the same bucket and spigot to ferment in- so you never have to siphon at all! I haven't siphoned in 3 years. ;)

Totally irrelevant if one uses carboys.

When you do this, do you rack from the bucket before adding priming sugar, or go straight to bottling from the one bucket?

When bottling the beer goes into a fresh bucket to mix the sugar solution. All my fermenters can do double duty as bottling buckets. Should try mixing the sugar gently in the primary and see how that works.

All Things Food / Re: Finicky Eaters?
« on: October 01, 2010, 03:43:21 PM »
Which of course is your peragotive.  I however think the subject is fascinating. 

Am I being judgmental? Certainly. Hard not to be in some circumstances.

Ever see a toddler staggering around like drunk with a bag of Flaming Hot Cheetos in one hand and a bottle of Big Red in the other? Face and hands stained an artificial crimson?

I see it nearly everyday. Hard to not judge when their obese elder siblings have developed health problems and already have silver caps on their milk teeth. Hard to get a kid to eat anything conventional and halfway healthy after lavishing junk-food upon them from the start!

The Pub / Re: Howdy everybody!
« on: October 01, 2010, 11:46:59 AM »
Welcome to the Forum!

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