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Messages - corkybstewart

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I will absolutely start brewing again this weekend, hopefully today I'll do a kolsch and tomorrow I'll do a stout or porter.

General Homebrew Discussion / Re: Have you checked out yet?
« on: October 08, 2010, 09:56:01 AM »
I noticed under recommended websites there's nothing about homebrewing sites. 

General Homebrew Discussion / Re: A Little Home Brew Survey
« on: October 08, 2010, 09:48:14 AM »
Hi everyone

I'm an Advertising major doing some market research on Home Brewers and their online habits. If you could be so kind to answer some survey questions I would greatly appreciate it!  I did notice that AHA already did a survey so if you don't want to answer questions you already answered, feel free to jump to question 8.
I won't use any of this information to sell to some big company either.

1) What is your age range?
   a. 21-35
   b. 36-45
   c. 46-55+++
   d. 56+

2) What area do you reside in?
  a. Northeast
  b. South
  c. Midwest
  d. West
  e. Other+++ Southwest

3). What do you do for a living?  Geologist

4). How many children do you have?
    a. 0
    b. 2-3+++
    c. 4-5
    d. 5+

5). How long have you been home brewing?
    a. >1 year
    b. 1-3 years
    c. 4-7 years
    d. 7+ years+++

6). How much money do you spend on home brewing a year?
    a. >$1000+++ now that I have pretty much everything I need
    b. $1,000-$2,000
    c. $2,000 +

7). How often do you participate in Home Brewing?
    a. Daily
    b. Weekly
    c. Bi-Weekly+++

8) Why did you begin home brewing?Good beer not available in my area and I just wanted to try it

9) Do you have any home brewing goals?Always have 40 gallons on hand

10).  How many hours per day do you spend online?
    a. >1
    b. 1-2
    c. 3-5+++
    d. 5+

11) What are the top 10 websites that you visit each day?,,AHA,

12) What forms of social media (ex: facebook, twitter, blogging) do you use the most to connect with home brewers and learn about home brewing itself? just internet forums

Thanks again!

All Things Food / Re: Finicky Eaters?
« on: October 06, 2010, 07:05:58 PM »
Both of my kids learned to cook well and its made a big difference in their lives.  They understand the connection between nutrition and food(not the same thing), and even more they treat mealtime as a time of socialization and relaxation as opposed to a time to stuff their faces.  They enjoy experimenting with ingredients and recipes, and they love to cook for their friends who are strangely amazed that people still cook their own food.  Last weekend my daughter's friend watched me shelling peas and kept saying "that's awesome, how did you learn to do that?"  How bizarre that a 26 year old had never shelled peas.  Teach your kids to cook and they'll appreciate it all their lives.

All Things Food / Re: Sausage
« on: October 06, 2010, 06:58:52 PM »
That stuffer is beautiful, especially with the family connection.  Looking at the gears you can tell it was made to last, not like stuff made today.

Ingredients / Re: hops transplant
« on: October 06, 2010, 02:26:19 PM »
Wait until they start to sprout in the spring.  Then you'll know exactly where all the roots have spread to.  It won't hurt them at all to wait until next year.  You can also cut a few pieces off the crown , plant them and at least double the number of plants you have growing.

All Things Food / Re: BBQ Style
« on: October 06, 2010, 01:37:42 PM »
Our company equipment tech is building me a smoker/grill out of 20" well casing.  It will have 54" X 20" grilling surface, a 36" tall smoker with 3 shelves and hooks for hanging sausage or cheese at one end and a firebox with flat top at the other end.  It should weigh in at about 800 pounds when it's done but it will be great to have.  We're talking about mounting it on a trailer but I think I'd rather pour a slab for it under a shade tree behind the house.  I'll post pictures when it's done.

All Things Food / Re: Sausage
« on: October 06, 2010, 01:24:49 PM »
My wife was raised on a farm in France and we visit her family every other year.  I dearly love the charcutrie over there.  One BIL was a butcher and his specialty was charcutrie, especially cured hams(prosciutto style) and blood sausage.  French farmers in the post WWII era learned how to make damn near anything taste great.

All Things Food / Re: Sausage
« on: October 06, 2010, 12:45:30 PM »
We make about 100 pounds of sausage every year for our Oktoberfest and usually only cook about 60 so we have brats all year long.  My wife loves the weisse brats in Bavaria but has some misguided aversion to eating veal so we make it with pork and chicken breast instead.  We normally make about 25 pounds of the weisse brats, 75 of the standard brats.  We also make about 5 pounds of the standard into breakfast sized patties and freeze them.
My standard recipe calls for 60% lean, 40% fat, and we use about a 50/50 mix of pork and beef.    Packer trimmed briskets are my favorite beef cut to use because it does have plenty of fat on it.  Another trick I've learned is to grind the fat separately with the fine disk and the lean with the coarse disk for better texture.
Here's my setup for sausage making:
These were Christmas presents from my wife and kids, gotta love 'em

Equipment and Software / Re: Vacuum Sealers
« on: October 05, 2010, 07:11:22 AM »
I use a Foodsaver also.  We buy 2 bushels of green chile every fall and vacuum-seal them.  After roasting the chiles produce a ton of water that makes it a PITA to seal, but I've found 8 year old bags of chiles in the freezer that were still good.  We wouldn't think of not having a vacuum sealer of some sort, it's just way too handy.  This fall we processed and froze 85 pounds of peaches, and I have about 30 pounds of bratwurst left from Oktoberfest. 

General Homebrew Discussion / Re: Refrigerator Surprise
« on: October 01, 2010, 11:43:46 AM »
A few years ago I brewed a 10 gallon batch of crappy beer so I turned one keg of it into malt vinegar and forgot all about the other keg.  About a year later I was checking tags on the kegs in my beer fridge and found the second keg from that bad batch.  A year of lagering turned it into one of my best beers ever.  I was glad  I tasted it before I poured it out.

Equipment and Software / Re: Fermentation chamber ideas
« on: September 30, 2010, 05:57:50 PM »

I built this and it uses a $100 AC.  I recently brewed my Kolsch at 57F internal temp(note thermowell made from old keg diptube) while the garage was around 100F.  The AC probably runs less than 10 minutes per hour.  I used 2 inches of styrofoam and 2 layers of the foil bubble wrap.

All Things Food / Re: Lippia graveolens
« on: September 30, 2010, 07:53:14 AM »
I would look for seed companies like Burpees's and start them from seed.

All Things Food / Re: Finicky Eaters?
« on: September 30, 2010, 07:45:53 AM »
I read some article a while ago about picky eaters and how it is almost a phobia of sorts for some of them.

I think it all has to do with your early experiences with and introductions to food as an infant/toddler, and how your parents approach food and eating. 
My wife and I are good cooks, we rarely ever eat out and that's how our kids were raised.  We also always had  a veggie garden so from the time my kids could crawl they were eating straight from the garden-literally.  I have pictures of my 8 month old daughter eating tomatoes still on the plant, and my son would pull carrots, wipe some dirt off and start eating.  We never harvested enough broccoli because once the head got a couple of inches across a kid would eat it.  To this day they love veggies.

Beer Recipes / Re: Gumballhead recipe
« on: September 26, 2010, 10:34:46 AM »
Great, thanks.  I have Amarillo, but a different recipe I saw called for Simcoe and I'd have to order some of that.  I can brew this recipe tomorrow.

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