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 - kramerog

Pages: 1 ... 18 19 [20] 21 22 ... 109
286
I am aware this post my be "too politicy" for this forum, so feel free to police it if you want.

My issue with the post is that it is a qualified woman's expertise is ignored in pursuit of something  related to the gender. Being a woman can really suck, especially when you work really hard to become respected in a male dominated field just to be ignored or marginalized. Unless you've experienced it in real life, there's no real way to explain it besides that.

I'm better at examples, so I'll give you one from my own life. To set the stage, I work as a Project Controls analyst in Construction. I have become an integral and respected member of our team (manager's words, not mine). Lately, I have worked my way into proposals. On a recent proposal, I worked directly with the lead estimator. I found tens of millions of dollars in errors, oversights, and general crap on a $50MM proposal. The VP of Construction requested that I be in the room when the "top brass" came in to review the proposal. I was excited to be invited, hoping to show my expertise and perhaps help answer questions about this subject that I was very familiar with. When all the upper management (all men) came in, they looked at me and the only other woman (a secretary) and asked why we hadn't made coffee yet. Queue the heart sinking. I went and made coffee. I could come up with at least 50 other examples of stuff like that, but that's the freshest one.

Anyway. My initial response had nothing to do with Annie herself or how she responded. It was more about how we (meaning women) are sometimes treated when all we want to do is to be taken seriously. I know that it is unintentional in many cases, but that doesn't make the action any less sucky. :/ Did the execs mean to belittle my contribution? Probably not, but it still sucked.

Well, now you guys know a bit more about me than is probably needed, but I had to say it.

Amanda, you have my respect and all the regulars here.

287
All Things Food / Re: Sous-Vide Circulator Recommendations
« on: April 28, 2016, 01:20:16 PM »
I like cooking pork loin sous vide since I like it pink.  I get a pork loin cut it into "chops" and add spices.  I then seal 3-4 pork chops in a vacuum bag - you got one of these for your hops don't you - and freeze.  I cook sous vide on an a hot plate controlled by a fermentation controller - you got one of these too?  I may or may not finish the "chop" on a hot skillet.

288
There’s an old study that measured DO and found that just transferring wort to carboy hit same levels as air injection (8ppm IIRC).  I think the pros need to do it since there system is so well designed and those that use o2 injection only do it for ease of use compared to sterile air filtration.  I don’t aerate and I have access to free o2…
I remember a study in which 4 ppm was achieved merely by transferring the wort to a small fermenter. 

Sent from my XT1095 using Tapatalk

" IIRC "  ;D  Can't find the thing...  It might be coming back to me.  Was it 4ppm poured/8ppm shaken/8ppm air injected?  In the interest of full disclosure, I do shake and when someone says aerate I assume this is pump or tank.
4/8/8 ppm matches what I remember.

Sent from my XT1095 using Tapatalk


289
There’s an old study that measured DO and found that just transferring wort to carboy hit same levels as air injection (8ppm IIRC).  I think the pros need to do it since there system is so well designed and those that use o2 injection only do it for ease of use compared to sterile air filtration.  I don’t aerate and I have access to free o2…
I remember a study in which 4 ppm was achieved merely by transferring the wort to a small fermenter. 

Sent from my XT1095 using Tapatalk


290
Do commercial breweries aerate their wort? If yes, how? I have never seen this during any brewery tour.

I believe they usually sparge oxygen inline as the cooled wort travels to the fermenter.

291
General Homebrew Discussion / Re: Boston Beer Co
« on: April 28, 2016, 07:21:59 AM »
The background to the story is that it is more profitable for a non-US company to buy a US company than a US company to do so because of tax laws.  It is time to seriously reevaluate the taxation of corporations.

292
General Homebrew Discussion / Re: Kettle Soured brew
« on: April 25, 2016, 12:55:34 PM »
I don't change gaskets for cornies just because I'm changing from a sour to a non-sour.  I do however take apart kegs between batches normally for cleaning and sanitizing. 

293
Equipment and Software / Re: fridge door gasket not sealing
« on: April 21, 2016, 02:46:37 PM »
I have the same problem after taking the door off and moving the fridge.  Kicking the bottom of the door works for me.

If you can't correct the seating of fridge door you might be able to hang the door from the other side of the fridge and get it to seat properly if your fridge is designed that way.

294
Equipment and Software / Re: Brewing Water Filter or RO System
« on: April 21, 2016, 07:25:13 AM »
I don't see any need to do anything.  Carbon is not going to do anything unless there are other things being removed not showing up in your analyses. All you need is a drinking water safe hose for running water from a spigot to your garage. Fill your hot liquor tank, add metabisulfite and let stand overnight.

295
Pimp My System / Re: Chill chest
« on: April 20, 2016, 07:30:03 AM »
Ingenious!  Even though Cornelius makes the maxi chiller, it appears that the maxi chiller is not available or not popular in the US.  Does the maxi chiller cool water for circulation inside your enclosure?

296
General Homebrew Discussion / Re: Loss of hop aroma.
« on: April 15, 2016, 10:23:29 AM »
About a month ago I brewed a SMaSH AG beer. Used 10 lbs marris otter, .5 oz mosaic @60 and .5 @15 with
1 oz dry hopped in keg. After carbonation the first few pints were awesome, then not long after I started to lose aroma, is there anything I can do to get the aroma to last the entire keg?

Be careful about oxygen and add more hops
+1.  Initial beers are often the hoppiest as the initial beers usually contain the most yeast until you get to the bottom of the keg.

297
Beer Travel / Re: Hey Chicago members
« on: April 15, 2016, 07:29:35 AM »
+1 to Jim's for a Polish with everything along the frontage to the highway.
+1 to Manny's although I've never been there on a weekend.  Part of the charm of Manny's is the politicians.
 Taylor Street for Italian is great although I have not been To Rosals.

You could also go to Goose Island's taproom on Fulton to see what the non-Budweiser brewery is up to.  You could then walk to All Rise on Fulton, which I have not been to, eat at the Publican (reservations needed for this gastropub) and walk to Haymarket Brewery.

Lagunitas' taproom is a must see, plus you'll be amazed to discover that it makes malt-forward beers.  Lagunitas might also have a good band.

I have not heard of Mad Mouse; there are too many breweries and brewpubs to keep up.

298
Beer Recipes / Re: Kölsch spam train
« on: April 14, 2016, 09:54:24 AM »
#7 is beyond what most homebrewers can do.  Stainless steel fermenters are pretty rare for homebrewers.  This probably has something to do with Rheinheitsgebot than with better beer.

Yes, I understand it's Rheinheitsgebot. But in principle it can be done when fermenting in kegs, as I do?
Sure.

Sent from my XT1095 using Tapatalk


299
Beer Recipes / Re: Kölsch spam train
« on: April 14, 2016, 07:19:36 AM »
#7 is beyond what most homebrewers can do.  Stainless steel fermenters are pretty rare for homebrewers.  This probably has something to do with Rheinheitsgebot than with better beer.

300
Yeast and Fermentation / Re: Carboy too full?
« on: April 13, 2016, 07:16:51 AM »
I can't tell by looking at the photo.  The bottom inlet of the fermentation lock should be above the liquid level.

Pages: 1 ... 18 19 [20] 21 22 ... 109