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Messages - Alewyfe

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Pimp My System / Re: As simple as it gets for a mash tun thermometer
« on: January 26, 2014, 12:01:06 AM »
Use a little larger plastic with a see thru top. The hot steamy closed up mash tun will do in your thermometer fairly quickly. Protect from condensation and the set up works fine.

All Things Food / Re: recommend some Pots and Pans
« on: January 23, 2014, 12:04:37 PM »
i pretty much have what mort has - albeit copper clad cuisinart, which one of my brew buddies gave me when my exwife took all our cooking stuff and my buddy had recently switched to induction cooking.  I really like this set a lot - thankfully, my le creuset dutch oven and well seasoned cast iron Lodge skillet were not casualties. 

set looks like this I think:

though i have some other pieces not in that set.

I have a set of these as well, though different pieces, and they are my favorites bar none. I have a professional range that is very high BTU and I have walked away from the stove and forgotten something on high. (more than once I am sorry to admit) I thought sure the pans were goners...any others would be for certain. They cleaned up beautifully with just a hot soapy soak and a stainless scrubby. I have some anodized calphalon, non sticks, analons, cast iron, enameled stainless, all name it. The stainless/copper heat evenly, clean up easily and are a pleasure to use. My set is probably 20 years old...looks used, but performs as well as when new. I do not obsess over the look of the tarnished copper. I keep the bottoms fairly clean and do the outside of the pans no more than a couple times a year. They go in a drawer, they are not show pieces.

Buy one really good pan and use it. (abuse it?) If you still love it...go get some more. We cook hard, entertain a lot and really get out moneys worth out of anything in our kitchen. These and my all clad are the only ones that pass the "still love it" test.

Homebrew Clubs / Re: Radegast Club of the Year!
« on: January 15, 2014, 12:26:41 PM »
Denny, was that picture taken of you at the Minnesota Brewfest?

General Homebrew Discussion / Re: Sunlight On My IPA!
« on: January 07, 2014, 12:39:32 PM »
1.) Better a bucket than a glass carboy. 2.) Worrying will not help.

Hopefully by this time you have it covered, it was not exposed for too long, and/or you actually enjoy the taste of Heinekens.

It will probably be fine, but if it isn't, you could submit the story line to Netflix for consideration in their
gritty new drama series....."Brewing Bad".

My friend is submitting his idea from when he ended up with negative pressure in his carboy that sucked dead flies back out of the blow off bucket creating a "Fly Hopped" Cream Ale.

Good luck!

Equipment and Software / Re: Measuring vial?
« on: January 07, 2014, 10:33:18 AM »

I just love simple, cheap solutions!

Me too, but bear in mind you're losing the "WOW" factor that increases the barter value of your homebrew. ;)

General Homebrew Discussion / Re: Old Brewing Texts
« on: January 06, 2014, 05:07:29 PM »
There's actually a fair amount of old texts and papers on brewing on Scribd. I've downloaded a number of pdf's from there in the past.

General Homebrew Discussion / Re: Is -20 too cold to brew?
« on: January 06, 2014, 05:05:15 PM »
Smaller batches and stove in kitchen for me when it's cold. More of a pain to do clean up inside, but gotta keep the pipeline full.
Outside when it's cold is just not enjoyable. Sitting in a chair sipping a beer and contemplating the zen of brewing while you wait for your mash or boil is half the fun.

General Homebrew Discussion / Re: Bo-pils frustration (saaz problem??)
« on: December 30, 2013, 10:52:46 AM »
Probably not the answer for you, but I have experienced the same disappointment in my 2013 Pilsners.
I order all my years hops in advance and usually from the same supplier. A previously multiple 1st place
German Pils recipe has been most unsatisfactory this year. Brewing my last batch, I was out of the repacked
smaller amts. and went back to the original bag. It was US Saaz not the imported which I have always used in the past. A little brain fade when I ordered I guess, and I just never caught it.

I'll go straight to the fermenter if the wort temp allows yeast pitching. In the warmer months,  sometimes I have to recirculate, then once the wort temp is down between 80-90F I will add an immersion chiller in a bucket of ice to the water hose going into the plate chiller to get the temp down enough for pitching. This is most often necessary if I'm doing a lager and want a pretty low pitching temp.

Questions about the forum? / Re: Links on AHA Page Broken
« on: December 26, 2013, 07:57:14 PM »
Buggy ever since the new layout. Lots of errors loading pages, broken links and wrong ID on log in.

All Things Food / Re: Christmas Dinner
« on: December 26, 2013, 12:17:02 AM »
That was on our menu today too. You can never go wrong with a beautifully cooked prime rib roast. Now to pay off the mortgage. ;)

The Pub / Re: Merry Kegmas!
« on: December 24, 2013, 09:08:12 PM »
Here's to all my mentors, problem solvers and mirthmakers on the forum.

woah, hope this really is the Alewyfe. 
The use of the word mirthmaker makes me think it is
but that new user name and the Bruce Willis deal is freaking me out.

Best wishes to all you brewers for the Holiday season!
May all your kegs be usable and not stacked in the hall!!

Hey think it's freakin YOU out. Now I'm someone else again with the Bruce Willis Quote. Weirdly, it's the very first post from whom ever that person is.....YIKES.
I don't know what's going on with the forum log in, but I hope they get it fixed. If I'm not myself anymore
my husband is going to be really pissed. Wonder if my old wardrobe still fits??????

Made me chuckle, Alewyfe.  Very clever, in an accidental way.

No Jeffy, it was quite on purpose. I don't know WHO they are, but they're out there and they're nemesismessinwithis. Cheers!

The Pub / Re: Merry Kegmas!
« on: December 24, 2013, 08:06:49 PM »
OMG...I'm feeling like myself again. That was most out of forum body experience.
I gotta go refill my glass................

General Homebrew Discussion / Re: Faster Carbonation Idea
« on: December 20, 2013, 05:33:03 PM »
What about laying the keg on it's side to expose more surface area to the CO2?

General Homebrew Discussion / Re: Hard Root Beer in a comp?
« on: December 20, 2013, 11:24:25 AM »
The chemists here will have more info I'm sure, but from my canning experience, killing unwanted mircro-organisms is a function of time+temp+pH.

I'm thinking you can stay well under the boiling point of alcohol and do this much more safely by reducing the temp of your water bath and extending the time. I would leave one taller (above water line) bottle uncapped and check temp in it to make sure content temps were high enough. The capped bottles are going to be under pressure so their temps will be higher than the uncapped one.
I'd think it's worth a try, and the lower temps are less likely to impart a cooked taste to your product.
Here's a USDA paper on pasteurization:

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