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Messages - corkybstewart

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1216
Equipment and Software / Re: What can I do with a keg...
« on: October 14, 2010, 07:52:40 AM »
I posted a picture of a Budweiser keg urinal on Beer Advocate a couple of years ago and the Bro's deleted the thread within minutes saying it didn't advance the cause of beer or some similar nonsense.

1217
All Things Food / Re: Finicky Eaters?
« on: October 12, 2010, 09:32:45 PM »
My son (age 26)will only eat fish when we batter and fry cod on Friday nights for our fish & chip friday, complete with homemade malt vinegar, but he loves to fish and he'll eat any other seafood.  My daughter loves bratwurst, as long as it isn't grilled.  I understand(not really, I'll eat anything)  not liking something and don't hassle my kids about it, but I've noticed over the years their food dislikes have changed, and usually they decide they actually do like a food they've avoided for years.

1218
Equipment and Software / Re: Keggle False Bottom
« on: October 11, 2010, 06:54:50 AM »
I have the 10' false bottom on my mash tun keg and have never had any problem with grain getting around it, at least nothing a 3 or 4 gallon vorlauf doesn't clear up completely.  Maybe your RIMS  is sucking too hard at the grain bed and pulling grain past the edges, but I don't see how moving the false bottom will make a difference.  If it's a really big deal put a piece of stainless braid on the end of the pickup tube.  I have a 15" folding FB for my kettle, but since I use pellet hops most of the time I end up with a lot of hop debris underneath the FB.  The stainless braid on the pick up tube braid solved that problem.

1219
General Homebrew Discussion / Re: Hefe in a Keg
« on: October 09, 2010, 06:30:08 AM »
Add a tablespoon of whole wheat flour the last 5-10 minutes of the boil, it will add enough starch haze to keep your beer hazy.

1220
General Homebrew Discussion / Re: "lost beer"
« on: October 08, 2010, 10:01:28 AM »
I have a freezer kegerator that holds 6 cornies for serving and a fridge that holds up to 6 cornies  for lagering/carbonating so that when I need a keg in the kegerator there's always one ready to go.  So my lost keg had just been in the fridge for a year hiding out with all the others

1221
I will absolutely start brewing again this weekend, hopefully today I'll do a kolsch and tomorrow I'll do a stout or porter.

1222
General Homebrew Discussion / Re: Have you checked out CraftBeer.com yet?
« on: October 08, 2010, 09:56:01 AM »
I noticed under recommended websites there's nothing about homebrewing sites. 

1223
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?realbeer.com,beeradvocate.com,AHA,morebeer.com


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!



1224
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.

1225
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.

1226
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.

1227
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.

1228
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.

1229
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:
http://www.northerntool.com/shop/tools/product_36989_36989
http://www.northerntool.com/shop/tools/product_200004374_200004374
http://www.northerntool.com/shop/tools/product_200333527_200333527
These were Christmas presents from my wife and kids, gotta love 'em

1230
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. 

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