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Messages - onthekeg

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61
All Things Food / Re: Anyone make their own Tofu?
« on: January 30, 2011, 09:54:27 AM »
Here is a link.

http://cheeseforum.org/forum/index.php/topic,1753.0.html
thanks Marc, I will give it a try.  I have about 15K bushels of soybeans on the farm here to play with, LOL.

62
The Pub / Re: Need some engineering help
« on: January 21, 2011, 06:50:18 PM »
I agree with Tubercle.  I have been lucky enough to have worked in the ethanol industry for a decade.  Then I moved to oilseeds.  People need to realize we have energy here, its not rocket science.  We have coal that can be converted to diesel fuel.  We don't have to go back to the steam age.  We also have plenty of tide, wind and river to electricity options in places where it is feasible.  Solar has a place, Nuclear has a very large part in our future.  You want an electric car?  Deal with it.  Batteries are full of heavy metals.  Sure we recycle them, but not all are recycled.  Now the worst of the mundane psycho babble we deal with..  The fluorescent bulb replacing the incandescent.  Rob the mercury from peter and pay paul.  Sheeple never win.

63
All Things Food / Anyone make their own Tofu?
« on: January 21, 2011, 06:26:41 PM »
I know I can google it, but anyone have any good recipes?

64
All Things Food / Re: BBQ Style
« on: January 09, 2011, 10:08:52 AM »
No food but I did smoke some malt yesterday:


Nice Smoker!  What did you use for wood on your malt?

65
I do have one thought. I run my current system with a BCS-460, so could it be as easy as setting the element to turn off when the boiling water hits 213F or 214F and then turns on again when it drop below 212?

I haven't had any luck with the controller going be temperature in the boil.  I believe it is due to the gases of the boil interfering with the reading of the probe.  It would either simmer or boil too hard, that is why I have it running on duty cycle rather than temp.  YMMV

66
The Pub / Re: What's the Weather Like Where You Are?
« on: January 09, 2011, 08:34:28 AM »
-7 deg, bone chillin cold out.   >:(

67
All Things Food / Re: BBQ Style
« on: January 09, 2011, 08:33:21 AM »
Thanks for the feedback everyone!  I do appreciate it.

Matt- I had the UDS out last weekend during the storm smoking 60lbs of brats we made the day before.  I have found that the cold doesn't affect the smoker much if out of the wind, but humidity will.  If its foggy out, you really need to push it to hold temp.

Can't wait to see pictures of the ribs Deepsouth!

68
No brewing for me this weekend.  Have to fly to Orlando tomorrow afternoon for a meeting on Monday.  Maybe next weekend...

69
All Things Food / Re: Kitchen Knives
« on: January 08, 2011, 01:38:27 PM »
Also, wood cutting boards are generally better since the bacteria will dry out in the board and die.  On plastic or other boards there may be moisture in the cuts that will allow the bacteria to stay viable.  Also to add to what Mark mentioned, having different color boards is the best to ensure you don't use a board that cut raw meat when you happen to slice up a salad.

70
All Things Food / Re: BBQ Style
« on: January 08, 2011, 10:44:15 AM »
I'm a little late to the party here, but my GF and I did our first BBQ comp last summer and will be doing more in 2011.  We actually medaled in pulled pork!  10th out of 42, so I was happy.  We were 16th out of 42 overall.  I have upped the ante for 2011 by purchasing the Ol Hickory CTO, so I should be able to control the smoke much better than with the Traeger and UDS.

Here are my turn in boxes from that comp. if anyone is interested... ???
Brisket-Have a new slicing knife for 2011 22nd place


Pulled Pork


Ribs 14th place


Chicken 20th place

71
General Homebrew Discussion / Re: Frozen Lager
« on: January 08, 2011, 10:26:45 AM »
Last month I had a 5 gallon keg of a dark strong that I forgot about out in the garage.  I noticed it was frozen so I brought it in the house and let it thaw until it was slushy.  Transferred it to another keg and have 3 gallons of super strong eisbier.  I am going to have to bottle it and let it age.  I ended up dumping about 2 gallons of ice out after the transfer. 

It needs time in the bottle now.  Definitely a sipper. :o

72
Ingredients / Re: Hop recommendations for a light ale
« on: January 08, 2011, 10:23:53 AM »
I would vote for a nice cream ale with about 20 IBU of Willamette.

73
Yeast and Fermentation / Re: Grape juice for priming
« on: January 08, 2011, 10:14:10 AM »
I guess you could try it and see how it goes.  I'm not a fan of fruit in beer, so I don't do anything like that.  I would be worried about the color when done.  It may look like dishwater.. ???

74
Equipment and Software / Re: Hop Pellets clogging fermenter dip tube
« on: January 08, 2011, 10:04:36 AM »
I have a prototype item that I am still perfecting that I use in this application.  In essence, what I have done to my 10 gallon fermenting keg is took the beer out tube out, put in another gas in tube, attached 4 feet of plastic line to the replaced tube, and put a float on the end of the tube with a screen. 
In essence what this does is pulls liquid out of the keg from the top layer of the liquid in the keg and gradually goes down as the level in the keg is emptied.  I have a few issues to work out so its fool proof, but it works for the most part.  If I get it all perfected I will sell them as beerbobbers.
Here is a crude paint picture of what I am doing.

75
On thing I didn't mention and didn't do that I wish I did was purchase this PLC.
http://www.auberins.com/index.php?main_page=product_info&cPath=1&products_id=4

This could do your whole boil for you, whereas you could tell it to do a 90 minute boil, and it would alarm every 30 minutes or whatever to remind you to throw in your hops.  Then at the end of the 90 minutes, it would shut off the element and alarm.  Pretty much hands free.  This will be my next upgrade.

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