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Messages - AmandaK

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All Things Food / Re: Growing food - The Garden Thread
« on: March 11, 2015, 01:03:41 PM »
Good choices on what to start from seed. We can's help ourselves and are ever expanding. Our main garden is pushing 4,000 sq feet plus a separate 400 sq ft, 1,000+ sq ft of barley, plus a bigger and bigger orchard. Plus perennial herb garden, annual herb garden, plus hops yard. Someone really needs to stop me.

Dang, pete! ;D I also forgot about the mini-orchard. We have 4 apple trees coming in a few weeks. Honeycrisp, Jonathan, Dabinett, & Kingston Black. Pretty excited about those.

So what do you keep in your perennial herb garden? I've had trouble keeping things alive over the winter and I'm much farther south than you. I tried to keep rosemary and thyme on the deck over winter, but that didn't last too far into December.  :-\

When are you planting your carrots? I feel like I didn't get enough growing time in with mine last year. I just ended up eating tiny carrots - I was too impatient!

All Grain Brewing / Re: Residual Alkalinity
« on: March 11, 2015, 12:54:10 PM »
I just explained this to my husband last weekend, so here's hoping I got it right.

RA is the measure of how hard you'll have to "push" to get the mash pH where you want it to be. You can push with grains (color dependent) or water adjustments. If you have a high RA, the less the water wants to be pushed to the desired mash pH, which is why is requires more outside force to move.

Section 2.4 here: Which is going to be better than my explanation by a long shot!

All Things Food / Re: Growing food - The Garden Thread
« on: March 11, 2015, 12:40:47 PM »
Last year was my first year of gardening. I learned a lot last year, namely don't plant what you don't eat! Seems like a simple concept, but it was lost on me when we went to the nursery. Preeeeeety plaaaants...  ::)

This year, I'm starting a few things from seeds (just got the little guys started last night) and the rest I'll buy from the local nursery. Looks like we're in for:
-Garlic (planted last year)
-Leeks (started)
-Red bell peppers (started)
-Mini bell peppers (started)
-Poblanos (started)
-Mixed lettuce
-Butternut squash
-Pole beans
-Sweet potatoes
-Various hot peppers
-Various herbs

I gotta work on the garden expansion soon. Going from 3 raised beds with 80SF of space to 6 raised beds with 184SF of space. Much excite! I also now have a pressure canner, so I can put up the things I don't consume immediately. I'm really looking forward to the growing season.  8)

General Homebrew Discussion / Re: Clear Beer!
« on: March 09, 2015, 06:49:27 PM »
Stumbled across this thread while enjoying an ESB of mine.

Y'all got the bottom of the glass, but you get the idea. ;)

Kegging and Bottling / Re: Long Draught line balancing, Please help!
« on: March 09, 2015, 06:15:56 PM »
Too much to quote on mobile, but I'll just say that your question about the Perlicks flow control faucets: I have them. They will combat a small pressure change, as in they can handle the difference between an ESB and a saison, but they cannot be the only thing balancing your lines.

Zymurgy / Re: Forum Regulars in Mag
« on: March 06, 2015, 12:03:51 PM »
heh funny.  Someone randomly came up to me and showed me that at the homebrew club meeting last night.  I had no idea. ;-)
Me either. I submitted my piece several months ago and had no idea it would be in the current issue until I saw it.

I had something similar happen to me when my pic was in an issue this past summer (July I think).  I found out about it by receiving an email from one of the LHBS owners congratulating me.

Same here - gadgets issue a couple of years ago. Found out via Facebook. Same story when they use my bar build on their facebook page or the gin bucket somewhere.

Hey AHA/BA - is this something you guys could work on? It's a bit odd finding out that your face/work was published in a magazine via the grapevine.

Beer Recipes / Re: Munich dunkel - critique?
« on: March 06, 2015, 09:38:45 AM »
Best Malz Dark Munich.

My recipe is also 99% BM Dark Munich and 1% Carafa II. It won gold at FOAM Cup and is eligible for MCAB... but I drank it all.

Yeast and Fermentation / Re: Safale US-05 in Sour - stuck
« on: March 05, 2015, 02:40:47 PM »
What is the gravity

General Homebrew Discussion / Re: Changes to brulosophy lager schedule
« on: March 05, 2015, 08:17:11 AM »
I knew I heard it before Tasty! I couldn't remember though.

Is that in Noonan's book by chance?

General Homebrew Discussion / Re: Changes to brulosophy lager schedule
« on: March 05, 2015, 07:06:45 AM »
FWIW, this isn't "his" method either. I believe it was first mentioned via Tasty McDole, and many other bloggers have posted about it in years past, some of which are AHA Forum members.

General Homebrew Discussion / Re: Changes to brulosophy lager schedule
« on: March 05, 2015, 06:51:51 AM »
I originally advised leaving the fermenting beer at primary temp for 5 days assuming folks were checking SG prior to making temp changes.

Oh the internet... where it's someone else's fault when you don't use common sense.  ::)  He clearly said throughout the original article that one should wait until the beer was 50% attenuated before increasing the temperature. Not checking this prior to changing the temperature is akin to racking to a secondary on "day 5" because the instructions in the kit said to.

This was a mistake on my part.

I don't believe he made any mistake. Too many people read a small portion of the information and then don't think about what it actually means. 5 days for him can and will be different for any number of reasons, OG being only one of them.

Love me some German laaaaaaaaaaguhs!!
Hahaha. Love it.

You know, when I was pitching the idea of getting a dedicated lagering freezer a while back I just said, "But what about the German lagers? They can't lager themselves... (Insert sad puppy face)" I got one the next week. :D

ah crap, I keep forgetting to send the schwarz recipe.  I sorry.

...looking good.  Those all your efforts, or is there a Myles beer in there?

I think they're all my efforts? Idk, it gets a little muddled with how we operate. It's just a team effort so I forget who's doing what. Sometimes I need to eat lunch or something so he takes over for a bit or vise versa. Lately I've been doing the brewing and he's been doing the cleaning and other house-type projects. Next brew day will be "his", a Hefeweizen, so I'll probably do the cleaning while he does the brewing.

And yeah! I need that schwarz recipe!  :P I think "my" next two brew days will be Dunkel then Schwarz... but we also have to brew some other wedding-repeat-beers for a local beer festival. Should be a tasty spring season.  8)

1 - I'd like to do a schwartzbier here soon, but I really need to brew a Munich Dunkel ASAP. The club members and friends are getting pretty rowdy about it not being on tap! Hopefully I can get them all on tap at the same time for another family picture.

2 - I'm really into sessionable beers too. Pils, Helles, Dunkel... oh wait. It's just German lagers. I love 'em!

Gorgeous. That Pilsner reminds me that a world exists that is not below feezing and covered with snow in which I would love a cold, crisp lager. Thanks for sharing!
Thanks guys. And Pete, I can drink a Pilsner during any weather. :) I love them and I'm surprised it took me this long to make one.

I tried a slower version of the "fast lager method" on these. The Pils may need a touch of lagering, but I'm tempted to just set the other two up on tap already and "lager" them in the serving keg. :)

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