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Messages - Rhoobarb

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I used to brite-carboy (secondary is a misnomer) my beers all the time - for ~7 years.  I stopped once I began kegging ~ 6 years ago.  Even when I was still doing a secon - I mean - brite carboy, I was never in a hurry to transfer.

Denny's Rye IPA.  First time brewing it.

Events / Re: Advanced Chemistry of Beer and Brewing Webinar
« on: March 23, 2011, 01:53:18 PM »
Let me know how you like it!  I hope they make it available for download. Our company does a lot of Go To Meeting webinars and we don't offer downloads to the public.  I hope the ACS is different.

Events / Advanced Chemistry of Beer and Brewing Webinar
« on: March 23, 2011, 11:23:52 AM »
This was sent this to members of our homebrew club, P.A.L.E., but I thought it would be worth posting here. Wish I could watch this, but work gets in the way. Maybe some of you can enjoy this. Dr. Charles Bamforth will be giving his insight about the chemistry behind brewing beer followed by a Q&A session.

More info here.

Kegging and Bottling / Re: Carbonating in a keg
« on: March 16, 2011, 01:03:44 PM »
I like using this calculator.  It may not be perfect, but it beats the "add 1-1/4 cup of DME" blanket method. ;)

The Pub / Re: Japan quake
« on: March 11, 2011, 03:06:12 PM »
I work for a Japanese company and things were very quiet here this morning. Managers were in emergency meetings all morning.  Some have family in Japan that they still cannot reach. We learned later in the morning that all employees at our HQ in Tokyo are safe. Now they are just trying to assess the damage to our manufacturing and shipping facilities there. All airports have been shut down for a minimum of 48 hours.

After lunch it was like a beehive, contacting customers with open orders for items arriving from Japan letting them know that they would be delayed. While a lot of our items are made here in the States, there are some items that come from our home offices.  This is going to be rough on the global economy.

After a four month hiatus from brewing to tackle our recent move, I'm breaking in the new brewery on Sunday.  I'll be brewing ten gallons of my Timothy Taylor Landlord clone.  Supposed to be partly sunny and 42oF that day, so the garage will be a bit chilly but I'm stoked!  I'm subbing Willamette for the Styrian Goldings this time around and am using the Wyeast Yorkshire 1469 strain.  Everything else stays the same.

Yeast and Fermentation / Re: Wyeast
« on: March 07, 2011, 02:45:56 PM »
Okay, I haven't seen this asked, so I'll ask it.  Have you taken a gravity reading?  You say you're using a bucket and sometimes the seal on buckets are not the tightest and CO2 escapes from them without the brewer realizing it.

Kegging and Bottling / Re: Beer in Cans
« on: February 28, 2011, 12:32:13 PM »
I like cans as a storage device.  I just won't drink out of one any more than I'd drink out of a bottle.  The metallic smell affects the taste/sensory experience.  Pour it into a glass or mug and it's all good.

General Homebrew Discussion / Re: St. Paddy's day
« on: February 22, 2011, 02:07:06 PM »
It falls on the same weekend the NCAA basketball tourney begins! I'll have my Slam Dunkel on tap. I usually have either a Dry Stout or Irish Red for the occasion, but I haven't brewed since November b/c we have been readying for a move to a new house. The move was last weekend and I plan to brew again in two weeks!  It'll probably be the Irish Red, but not in time for the 17th. 

General Homebrew Discussion / Re: Storing rhizomes
« on: January 31, 2011, 02:37:03 PM »
When I moved in 2007 I dug up rhizomes from the yard that November, wrapped them in a damp paper towel, placed them is a ziplock bag and kept them in the fridge.  I planted them in the new house the following April.  So, about five months.   ;D

Pimp My System / Re: Kegerator Showcase
« on: January 28, 2011, 03:17:23 PM »
There is no arguing about it my friend. Do not stick wood directly against the surface. You can feel how hot the sides of your freezer gets when you run it. ...
My freezer must run pretty cool b/c the sides never get hot. Regardless, I'll heed your advice and take a look at your site for "inspiration"!  Thanks.

Pimp My System / Re: Kegerator Showcase
« on: January 28, 2011, 12:51:08 PM »
For Lonnie or others who have wrapped their chest freezers in wood, did you attach wood right to the freezer's outside walls or use framing strips to add some space b/w the freezer and the wood?  I've heard folks argue that one method is correct and the other is not.  Supposedly one method keeps the freezer from getting too hot and/or dissipating heat.  But nobody seems to agree on which method is correct!  ::)

General Homebrew Discussion / Re: Frigid Weather Brewing
« on: January 21, 2011, 10:33:59 AM »
The biggest problem you will have is water freezing up on you.  Last year I was so busy with other things that I had to put off brewing a beer to go into a barrel with some other brewer's beers until this time of the year.  The day I brewed, the high temp for the day was 11oF. I ran water from my utility room out to the garage where I brew.  My hose kept freezing and I had to keep switching back & forth b/w hot and cold water.  I was slipping & sliding where water had gotten on the sidewalk b/w the garage and the house.  It was sunny out, yet miserable.  I was exhausted by the end of the session.  I swore to never brew in temps that cold again.

All Things Food / Re: A culinary abortion!
« on: January 12, 2011, 01:42:41 PM »
.. my ex-sister-in-law made us jalapeno peppers with black bean paste, it was really good.  I've tried to duplicate it, but the peppers are always too hot to eat by the spoonful.  I'm not sure how she made it that time or if she just got lucky with that batch.  ...
Remove the seeds & ribs, then maybe soak the peppers overnight in milk?  IIRC, the milk will supposedly leach out some of the heat. ???

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