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Messages - Delo

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46
General Homebrew Discussion / Re: BOTTLES, BOTTLES, BOTTLES
« on: February 21, 2013, 07:54:14 AM »
I still bottle most of my beer and my bottles come from bought six packs, friends/coworkers, or Costco cases.   Friends and coworkers get paid back with some of their bottles returned filled with beer. Its a great way for me to keep getting bottles from people.  At Costco its either Sam Adams or Kirkland brand. At one point it cost almost the same for a case of Kirkland beer as it did to buy empty bottles from a homebrew store. 

47
I used 3068 in a hefe and it had a sulfur smell while fermenting. Without looking at my notes I had it in the primary for about the same time, but probably a little higher temp. I cant remember how strong the sulfur smell was when I bottled it, but after conditioning in the bottle a few weeks it was not there.  As far as the banana goes the lower temp may have not produced as many esters as I did have banana flavor. Also according to their website, overpitching the yeast may reduce the banana flavor.

Also if it was cold outside and you did not have a rigourous boil could the sulfur compounds from the mash not have boiled off?

48
All Grain Brewing / Re: Looking for a good AG recipe book
« on: February 07, 2013, 09:47:52 AM »
Are you looking for a book on how to formulate recipes or a book of recipes?

I don’t normally follow recipes completely but a few of my last batches have been straight from Brewing Classic Styles and they were great.  From all the books that I have, BCS is probably the only one I would consider a recipe book and would probably be the only one I would ever buy.   The recipes are reliable which can’t be said about a lot of other sources. This isnt meant to be a sound like a jerk question but what did you not like about the book?   
I have not heard good things about CloneBrews, as others have posted.
“Brew your own” magazine can have some good recipes, but I don’t know anything about the book.  I do know some of the recipes in the magazine have errors in them.

For formulating recipes, the books I use most are Designing Great Beers, Brewing Classic Styles, and Radical Brewing.  If Daniels updates Designing Great Beers I would buy it instantly. Love that book.

49
All Things Food / Re: Mozzarella
« on: February 06, 2013, 09:26:04 AM »
The whey is pretty much water with some dissolved sugars. I'm not sure how you'd get ricotta out of it since the proteins and fats are pretty much removed - unless the curd forms badly leaving a lot of that in the whey.
Thats what I was wondering. How much ricotta can you get after making mozzarella. When I finally get around to making it I might try to do both.  I like making things myself too and making both would be great.

50
All Things Food / Re: Mozzarella
« on: February 06, 2013, 08:21:23 AM »
No the lipitor joke was serious. I would seriously need to start taking it if I start making cheese. Cheese is one of my weeknesses. My humor doesnt come out too well in text. Maybe i needed this guy :o

The ricotta cheese question was separate. I've read where people make mozzarella and then take the left over whey that is strained and make ricotta.

51
All Things Food / Re: Mozzarella
« on: February 06, 2013, 07:40:34 AM »
I've been wanting to make fresh mozzarella for a long time.  It must have been great if you are already making it again. Did you also make ricotta from the leftover whey the first time?  I could see myself making this a lot. When do you add the Lipitor?

52
General Homebrew Discussion / Re: Looking for a Good Online Supply Store
« on: January 25, 2013, 08:12:14 AM »
I tend to order from:
Midwest Supplies
Northern Brewer
Morebeer.com

I compare everything I order and go with the best deal and who has what I need. Midwest usually is where I order from. They also ship fedEx which delivers usually a day earlier than UPS and also on Saturday. This has saved me since I'm a last minute person. Plus this is a video of how every package from UPS is delivered to our door.
http://www.youtube.com/watch?v=2Q6_9A90cUk

53
Yeast and Fermentation / Re: Stir-Plate 3000 yeast stirrer review
« on: January 24, 2013, 09:47:38 AM »
If you want borosilicate glass, make sure it is borosilicate glass.  Pyrex products for house goods, which used to be borosilicate, are now tempered soda lime glass. It is a cheaper material which some claim is more likely to fracture under extreme temperature changes. Some flasks being sold may not be borosilicate.

54
Equipment and Software / Re: Height, Depth of Danby DAR440
« on: January 18, 2013, 09:17:22 AM »
Ha! icebox....You never know!  If you are more set on the refrigerator instead of a freezer, I would recommend looking for the Sanyo 4912 too. This is what I have too, also the "fancy" version.  It may be harder to find, but it is bigger.  It fits my carboy on the frig floor and can close it without modifying the door.

55
The Pub / Re: Pint Glass Pricing Poll
« on: January 18, 2013, 08:08:54 AM »
I voted for >8. A lot of times it's $6 or $7 for a pint of beer at the bar and you dont get the glass.

All our everyday drinking glasses are pints of some sort we have collected through buying or being given one. If we like a place's beer, having a pint glass is a good way to remember it, especially if the glass is cool.

56
Equipment and Software / Re: Height, Depth of Danby DAR440
« on: January 17, 2013, 07:31:50 AM »
KGS
I'm glad it helped.
When searching Craigslist, use every possible way to spell refrigerator whether it is right or wrong.
Refrigerator, refridgerator, fridge, frig, etc.

Euge
Ghetto? You must not have read the first line where I said the “stainless” door.  Stainless appliances = fancy.   The toilet paper roll looking thing is actually a commercial paper towel roll I used to prop the bucket up so I could take that awesome blurry picture so that’s not as gross either. The dirt on the floor of the fridge… that’s a different story.
The wood I had on the floor of the Danby is being used in the Sanyo apartment refrigerator that was/is to be converted into a kegerator that is now in our living room with corney kegs and picnic taps inside.  My wife isn’t too happy about that. She doesn’t believe the stainless = fancy thing….or that it will ever be converted into a kegerator. 
I do like the idea of using a stand and the compressor shelf of the Danby to use it as a fermentation chamber.  This fridge worked well with a Johnson controller.  I’ll have to look into that. Thanks

57
Equipment and Software / Re: Height, Depth of Danby DAR440
« on: January 16, 2013, 08:57:59 AM »
I think I have the same model but the one with the "stainless" door in my garage. I originally bought it from Craiglist to convert into a kegerator, but the interior space was a little too limited for me. I threw in my bottling bucket and took a photo and some quick measurements.



The height from the compressor shelf to the controls in the center is about 18.5 inches and from the chill plate to the front with the door open is about 15 inches.  I'm not sure how far the shelving areas on the door come into the frig but my bucket will fit on the shelf heightwise but the door will not close with my bucket inside unless I cut the door shelves or like the amazon poster did for their kegerator conversion, replace the door interior with dry erase board.  I could double check my model and other dimensions if you want.... or I would suggest looking for one on Craigslist and checking it out. Around me that model comes up for sale a lot. Even if you dont buy it, you can get the measurements.  For what its worth, I have fermented in a corney keg in this unit with no problem.

58
Kegging and Bottling / Re: Anybody ever heard of Summit Kegerators?
« on: December 18, 2012, 07:22:23 AM »
From what I remember reading, Summit and Sanyo kegerators are the same now.  A while ago I was looking into the Sanyo kegerators because they had pretty decent reviews as compared to other models(which the biggest complaints were they couldnt hold low temperatures). I have a Sanyo refrigerator that I bought from Craiglist that I was supposed to convert into a kegerator, but it hasnt happened yet, and it doesnt have any temperature problems...Short story long, I will probably be buying a kegerator and have been really considering Summit.  It seems like most people reviewing them online are happy with them. Good luck with your purchase and I am interested in hearing how you like yours.

PS The 7up syrup may actually be the cleanser they used to clean them.  I've ordered kegs from another place that were cleaned and pressure tested and they smelled like 7up...or maybe they never cleaned them either. Anyway, I cleaned them with soap and water and replaced the orings too and they were fine. Unless the o rings are new, I would replace them anyway.

59
The Pub / Re: Absente
« on: December 03, 2012, 08:06:03 AM »
I'm fairly new to absinthe too. I haven't had a lot of other brands, but I do enjoy Absente. It has a pleasant anise flavor to it. It is not sickening sweet like anise liqueurs.  I like by itself or traditional method with the louche.  Most of my friends think its too bitter on its own and prefer the traditional way. I never tried the flaming method. Drinking alcohol and lighting things on fire do not always go well together for me. Although I do wonder how different the taste is.

I haven't gotten ripped on only absinthe so I cant really say what the psychoactive effects on me were.  I have had both from where I couldn't fall asleep to vivid dreams after falling asleep....but there may have been other contributors to the vivid dreams.

Euge did you buy that "Lab Chic" carafe at the same place they sell the erlenmeyer flask wine decanters?

60
Beer Travel / Re: New York
« on: November 27, 2012, 08:12:52 AM »
Phil, you beat me to Heartland Brewery if they are down with the more touristy stuff. There are a number of them. Good beer and food.

The Pony bar is good for staying on the cheaper side of places to go in Manhattan. A decent selection and everything they have on tap is $5, which I think is great.  It may not be a full pint for some things, but its still cheap.   

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