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Messages - kramerog

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421
The Pub / Re: Trick-or-treat
« on: November 01, 2013, 01:07:57 PM »
No costume, no candy. Don't come back twice.  Kids only. 


+1

Also no candy for babies and no candy for people in a car.

One year we gave out glow in the dark skeletons. They were cheaper than decent candy and I think the kids liked it since they had a bunch of candy anyway.

422
The Pub / Re: Trick-or-treat
« on: November 01, 2013, 08:41:24 AM »
Got only about 300 trick or treaters due to rain.

423
General Homebrew Discussion / Re: Chemistry of Beer
« on: October 31, 2013, 10:36:19 AM »
I signed up.  I took a fair amount of organic chemistry, but no biochem so I expect some of the course content to go over my head.  Below is the welcome letter:

Dear Roger,

Thank you for signing up for “Chemistry of Beer,” an open version of a popular course in the Department of Chemistry and Biochemistry at the University of Oklahoma.

You are about to embark on a one-of-a-kind learning experience through Janux. More importantly, you are joining a true learning community built to connect, engage, and inspire all who wish to learn.

Feel free to spread the word around about the course by forwarding this email or sharing about it through social media. Encourage your friends to join, add them as a friend, and then form a study group on the platform.

If you are a current OU student, you have the option to enroll in this course for credit. Enroll at ozone.ou.edu with the corresponding course number: CHEM 4970.

Expect more information soon as we get closer to the course start date, January 13, 2014. Looking forward to connecting soon!

All the Best,

Dr. Mark Morvant
Professor, Department of Chemistry
University of Oklahoma

424
The Pub / Re: Trick-or-treat
« on: October 31, 2013, 08:02:44 AM »
We get 1,000 kids.  It is insane.  It will be raining steadily throughout the evening so we'll see if that reduces turnout.
Holy crap!

I'm not kidding.  Afterwards the block gets together for food and beer.

425
The Pub / Re: Trick-or-treat
« on: October 31, 2013, 07:13:50 AM »
We get 1,000 kids.  It is insane.  It will be raining steadily throughout the evening so we'll see if that reduces turnout.

426
All Grain Brewing / Re: Mixing UK and US base malts for UK styles
« on: October 31, 2013, 07:09:42 AM »
Thanks for the input.  I'm going to retain 2-row for convenience reasons, but cut back on the amount since I don't need it for conversion/efficiency. 

427
General Homebrew Discussion / Re: Chemistry of Beer
« on: October 31, 2013, 07:03:11 AM »
Thanks for posting.  Prereqs for taking the class for credit are senior standing.  It sounds pretty advanced. 

428
Beer Recipes / Re: Brown sugar or molasses
« on: October 30, 2013, 07:10:21 AM »
That's just about a lifetime supply...

As my daughter would say, "totes!"

429
I could always add a few pounds of fresh 2 row as an inexpensive option to boost the gravity. I'd like to do something different with the batch using WLP530 (Belgian strain), raisins, and sugar too. Just not sure what to do.

Here are some initial suggestions for doing something Belgiany with your 2nd running.  1. Cold extract overnight all your roasted malts for your porter and put the extract in the kettle, not the mash tun.  2.  Use some Vienna malts and Special B for your 2nd running either as a separate mini-mash or as a 2nd mash.

430
Let me add to Big Al's list.  You can easily add anything that doesn't require a mash to the mash tun after the 1st running such as caramel malts, dark malts or roasted barley.  You can also do separate mini-mashes for the 2nd running.  You can manipulate your grain bill and volume of water for the initial mash so that you have a more substantial 2nd running (subject to having enough room in your mash tun).  I have used 2 qt/lb for the mash to get a better 2nd running.  You can play with the parti-gyle simulator mentioned by Big Al to see how these factors play out.

Since your 2nd running is probably going to be a dark brown from roasted malts, I recommend a brown porter or a small stout as the easiest beer to make.  It would require some work to turn your 2nd running into a marginal dubbel; not worth the effort if you ask me.


431
Zymurgy / Re: zymurgy search
« on: October 29, 2013, 08:45:36 PM »
It appears you know how to search zymurgy online.  When you click on the search icon in zymurgy online, you can check a box for all issues.

432
Zymurgy / Re: zymurgy search
« on: October 29, 2013, 08:17:14 PM »
When you search zymurgy online, you can select all issues.  Current issue is the default.

433
Beer Recipes / Re: Brown sugar or molasses
« on: October 29, 2013, 05:38:33 PM »
Just a correction, I got a gallon of Golden Barrel blackstrap molasses for $7.79 + tax in Amish country.  http://www.goldenbarrel.com/blackstrap-baking-molasses.php

434
Kegging and Bottling / Re: Pressure difference between kegs
« on: October 29, 2013, 05:35:43 PM »
Are the lines the serving lines the same length?

435
Yeast and Fermentation / Re: Best ale yeast for lagers
« on: October 29, 2013, 01:55:48 PM »
Any thoughts about using Wyeast 1728 (Scottish Ale)?  It ferments cold and Wyeast recommends using it for Baltic Porters.http://www.wyeastlab.com/hb_yeaststrain_detail.cfm?ID=143.  I'm concerned I might get a smoky flavor from the yeast.  It would be convenient for me as I am making Scottish Ale before the Baltic Porter.

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