Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Messages - corkybstewart

Pages: 1 ... 81 82 [83] 84 85 ... 90
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.

Beer Recipes / Gumballhead recipe
« on: September 26, 2010, 07:13:08 AM »
I'm not a hophead at all, but I had a 3 Floyds Gumballhead and really need to have 10 gallons of it on hand-soon.  Does anybody have a good recipe for this beer?  What kind of late addition hops do they use?

I got stinking drunk while brewing once.  Ended up with a minor burn on my hand, found the bag of 20 minute hops the next day, forgot the Irish moss, and didn't write my recipe down.  The beer still turned out OK but since then I stay sober until I start the cleanup.

All Things Food / Re: Finicky Eaters?
« on: September 25, 2010, 07:21:14 AM »
My daughter will go vegetarian for a few months at a time, then demand a bloody leg of lamb or T-bone.  It's no problem, it doesn't REALLY hurt to skip the meat at a meal once in a while.  But ever since my kids were tiny they never had issues with anything, either meat or veggie.  We told them when they were old enough to understand that we don't run a cafe, they don't get a menu at dinner time.  Eat what there  is or go hungry.

Other Fermentables / Re: Vinegar anyone?
« on: September 22, 2010, 02:58:14 PM »
That sounds awesome, vinegar is so easy :)

i'm curious, why do you bother pasteurizing the vinegar when you bottle it?   It's not like anything is going to grow . . .
I'm an old guy, I went to the library and looked at a couple of books on vinegar making and they both said to increase shelf life the vinegar should be heated to 170F for 20 minutes, then cooled quickly before bottling.

Other Fermentables / Re: Vinegar anyone?
« on: September 22, 2010, 01:41:18 PM »
I turned a batch of very mediocre pale ale into a very good malt vinegar a few years ago.  I also made a batch of cider just for vinegar.  It was truly amazing with crab or shrimp, it made the best West Indies I've ever tasted.  Right now I have a batch of malt vinegar almost ready to pasteurize and bottle, and I'm about to start batches of red and white wine vinegars.
I fermented the cider vinegar in one of my cornies, I left it in there over a year.  Back then I was very ignorant of the dangers of letting acetobacter loose in the brewery, but there's no way to know how many dozen batches of beer have gone through that particular keg over the past 10 years and yet I've never had an infected keg of beer. 

Pimp My System / Re: Kegerator Showcase
« on: September 22, 2010, 07:48:53 AM »
Here's the inside with a bunch of bottled beer stored in the basket and on top of the kegs.  Also I have new tap handles that you can see the backs of.  I glued 1/32" steel strips to a rectangular piece of wood attached to the faucets, then I bought sheets of thick magnet paper to use as labels.  It's easy to change the labels as needed.[/IMG]

Pimp My System / Re: Kegerator Showcase
« on: September 22, 2010, 07:42:29 AM »

Mine is a 12.8 cu ft sheathed in oak plywood with a solid oak collar

Other Fermentables / Re: Lactose
« on: September 22, 2010, 07:24:43 AM »
I turned a crappy batch of pale ale into 4 gallons of excellent malt vinegar.  Then I made a batch of cider just for vinegar-crabmeat salad with homemade cider vinegar was amazing.  Right now I've got another batch of malt vinegar fermenting from a very lightly hopped pale ale.
On a side note being completely ignorant about the dangers of acetobacter I made the cider vinegar in one of my corny kegs.  That was 10 years ago, there's no telling how many batches of beer I've run through that particular keg over the years, and I've never had an infected keg of beer.

The Pub / Good deed by an oil company
« on: September 15, 2010, 02:02:19 PM »
I have an employee whose wife is on the priority list for a liver transplant to be done in Phoenix, about a 10 hour drive from here.  She just got moved to the top of the list and has to be in Phoenix within 4 hours of a donor liver being available.  "Bob" was distraught because we have no real air service in this small town, but I suggested he call a family owned oil company  in a nearby town.  I know they have a plane and it rarely gets used(the owner travels by private helicopter mostly)  So he calls and they tell him no problem, free of charge they'll fly her to Phoenix.  They have 2 planes and 3 pilots, all he has to do is call 24/7 and they will get his wife to the hospital on time.  That's the beauty of small town living, even the rich folks (and they are mighty rich) help out strangers/neighbors.
Just wanted to rant about something positive for a change.

The Pub / Re: You know you're a homebrewer if............
« on: September 13, 2010, 09:12:51 AM »
If your wife uses White Labs vials to take salad dressing for her work lunch.

Pages: 1 ... 81 82 [83] 84 85 ... 90