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Messages - theDarkSide

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1726
The Pub / Re: Kia Sorento
« on: August 27, 2012, 08:18:21 AM »
We have a 2011 Kia Sorento 4 cyl automatic.  I'm not crazy about the automatic shifting on it...I think it winds the engine to high before shifting.  It does have the manual override shifting, but that's a pain too ( I keep wanting to step on the clutch when I shift ).

Also, yesterday it would not go into park.  I had to shutoff the car and restart it in neutral before it would let me shift into park.  I found out on the Kia forums that it is because of a faulty brake sensor.  It will be covered under warranty but it just makes me want to trade it in and get something else.

Of course this car is very different from what you are looking at, but I probably won't buy another Kia again.

P.S.  Also pissed about having to buy a separate cable to connect my iPhone.  The dealer wanted something like $40 but I found it for $15 on ebay.  My new Toyota Camry just uses the same iPhone USB cable.


1727
The Pub / Re: Cell-phone woes
« on: August 27, 2012, 06:56:46 AM »
Man I hope mine doesn't fail since I have unlimited data still.  I have the iPhone 4S.  If I have to get a new one, I'll need to sign up on the stupid new plans that Verizon Wireless has with the shared data.  Basically the same as I have now, but with a data limit and more money.  I wish I didn't rely on this thing so much becuase I'd tell them all to take a hike.

1728
The Pub / Ebay Ban
« on: August 17, 2012, 12:57:09 PM »
So here it is...late Friday afternoon before the start of my vacation.  I figure might as well post on the AHA Forum.  What else am I going to do?  Work?  ;D

I read today how Ebay is going to ban sales of certain intangible items ( spells, hexes and the sort ).  I was then thinking about how fast the GABF Members only session sold out and how shortly after, these tickets were being listed on ebay, stubhub, etc.

Do you think a ban on these beer related items is a good idea?  How about the people who go to the limited releases and buy bottles just to sell them on ebay for a 1000% markup?

I am not for anymore "nanny-state" items, like banning soda, greasy food, etc., but I can't stand it when people do these things just to make a profit, especially when that profit isn't shared with the brewers or organizers of an event.  What's next?  Ebay listing for NHC entries for the people who didn't get in on time?

Your thoughts?  Or not...again, I'm just bored before vacation starts in  T-01:03:30.

1729
General Homebrew Discussion / Re: I've lost that "new hobby" smell
« on: August 16, 2012, 11:42:02 AM »
Definately competing.  Win a medal and you're soon planning how you can win Ninkasi next year  ;)

Also, being on the East Coast there are beers that I cannot easily get.  I will brew those clones ( thanks mostly to Can You Brew It? ) so I can try a close facsimile. 

I generally take breaks but not because I want to.  Either there is tons of family/house things going on or my kegerator gets full.

1730
No judgement here, we've all been there.  I was just wondering if a supply shop shipped it to you that old.

Local shop and I kept it in a cooler until I got home.  I'm guessing it was dead before I got my hands on it.

I got another pack from a different shop, not as old and less money.  Started my first step on Saturday and by Monday night it had fermented out.  I put it in the fridge on Monday night and made my second step last night.  After decanting and adding new wort, I put it on the stirplate and sat down to watch "Beerfest".  By the time the movie was over, it was chugging along with visible CO2 rising up and a small krausen ring on the top.  Less than 2 hours lag time!!!  Awesome!

One more step to do before brewing early next week!

1731
The Pub / Re: Best Portland neighborhood for breweries/restaurants?
« on: August 13, 2012, 07:10:25 AM »
wait, we are talking about portland OR right?

Once someone chimed in with the SE & NW, I figured it was OR.  I wish people would be specific.

FYI - in Portland, ME - Old Port is the place to be!!  ;)

1732
You paid $11.75 for 5 month old yeast?  ???

I know, I know.  It was one of those situations where I have to step it up a couple times and if I didn't get it that day, my schedule would be pushed back.  Trust me, it's not something I do on a regular basis.

1734
I just went through this with a pack of Wyeast 2124 ( see "What are you paying for your yeast post?").  Mine went on a stir plate at room temp for 36 hours and nothing.  The yeast was older ( March 6th ) but I expect to see something. 

I did smell the starter and it smelled like wort...no yeast or sulfur compounds.  I didn't take a gravity reading because I was a little frustrated with the yeast ( and the shop that charged me $11.75 for the smack pack ), so I dumped it.

How old was the yeast and how was it handled before getting to you ( i.e. shipped from online store in 95 degree heat) ?

1735
Events / Re: NHC 2013 Hotel?
« on: August 09, 2012, 05:46:47 AM »
anything confirmed yet?...I wanna book asap

This past year you couldn't book at the group rate until Feb 1st. 

1736
Yeast and Fermentation / Re: What are you paying for your yeast?
« on: August 07, 2012, 09:01:15 AM »
Why in the world would the yeast makers say "hey, this is enough for your 5 gallons of beer" when they could sell more yeast in a pack and charge more for a proper pitch of yeast? 

I'm sure it has something to do with attracting the newer or less experienced homebrewers, who want to make beer without the added complications of making a starter.  Otherwise they would just go with the dry option.  And they can probably assume the more experienced homebrewers will know to make a starter or add multiple vials/smack packs.

Bottom line: I am too lazy to wrangle yeast, but would start right away if my option was 6 month old yeast for $11.
Trust me, if this was the norm...I would be keeping my own library.  Unfortuneately my laziness got the best of me and I was a little rushed.  As it stands right now, I'm not even sure the starter I did last night is going to make it.  9 hours later on a stirplate at room temp and it doesn't look like it's doing anything.  I'm going to check it when I get home from work before making a decision to continue or not.  >:(

1737
Yeast and Fermentation / What are you paying for your yeast?
« on: August 06, 2012, 11:27:01 AM »
I just bought a smack pack of Wyeast Lager yeast today and it cost $11.75.  I wouldn't normally pay that much but I needed it sooner than later.

What is everyone else willing to pay for yeast?

I know I can get it cheaper online, but I'm not too crazy about it sitting in the UPS truck in this heat, even with the freezer packs (which probably only last a few hours ).  Another local option has it for $9.99, which also seems high.  Most of the places around me only have Wyeast, but it is the same for White Labs?  Is everything going up?  Is there a dreaded yeast "shortage"  ;)?

Also the yeast I got today is dated March 6, 2012 which means I'm going to need to step it up a few couple times to get the total yeast I need.  But when you procrastinate, you pay I guess  >:(

1738
Events / Re: GABF Ticket Sales/Swaps
« on: August 02, 2012, 11:16:17 AM »
Not quite sure what they could do to fight it.

Member's only tickets tied to the actually account and checked at the door...although I imagine it would be a nightmare logistically. 

All I can say is Rule #1 of the Brewer's Code:  Don't be a d**k.

1739
Other Fermentables / First Mead Questions
« on: August 02, 2012, 10:10:56 AM »
Started my first mead on Sunday.  15 lbs of wildflower honey, water, and 1/4 of the nutrients.  I rehydrated the yeast (71B-1122) according to package and I'm fermenting at 65 F.  I open and stir it twice a day, once in the morning and once at night.  I also add a 1/4 of the nutrients when I stir at night.  I currently have 1/4 left and from an interview with Curt Stock that I saw, he said the last 1/4 should be added when 2/3 fermentation was done. 

My question now is how many more days should I be stirring the mead to off gas the CO2?  Is there some unwritten rule or it is based on percentage of fermentation completed?  Should I be stirring it everyday still but maybe not as vigorously as I have been?

I have some madagascar vanilla beans soaking in vodka right now to dose the mead at bottling time.

Thanks!

1740
General Homebrew Discussion / Re: Boston Lager or California Lager
« on: August 01, 2012, 08:09:04 AM »
This pretty much covers the history part:

http://www.samueladams.com/discover-craft/history-sam-adams.aspx


I believe the yeast is Wyeast 2124 - Bohemian Lager...but I can't be 100% sure.

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