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Messages - Alewyfe

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16
Be proactive. Don't sit in a corner by yourself. Clubs are really friendly, but you'll get the most out of meetings by attempting to introduce yourself to folks and find out about their brewing experiences. Find out where the club needs volunteers and make yourself available. It could be bringing a snack next time, clean up after the meeting, or helping to faciltate a future club event. There are no dumb questions, so ask away. If you are able to give advice, make sure it's sound. Good members make good clubs.

17
Homebrew Clubs / Re: Need Club Membership Cards
« on: January 05, 2016, 09:46:41 AM »
We used Vista Prints and did a nice quality full bleed custom card with our logo and an area to write the member name, number, year and signature of club officer. They get a new one each year when they pay dues. It was less than $30 for something like 2500 cards.

18
General Homebrew Discussion / Re: Ah yes, winter brewing
« on: January 02, 2016, 07:30:31 PM »
Have to add about 5 degrees to the strike water to have it right by the time I add grain, but I love the chilling speed and not having to use ice in the winter. My darling hubby put heavy duty wheels on my brew kettle stand to wheel it into the laundry so I don't have to deal with stiff cold hoses if it's really cold outside. The most exciting thing now is wheeling it over the threshold without splashing hot wort all over.

19
General Homebrew Discussion / Re: Quick tips
« on: January 02, 2016, 07:21:55 PM »
Wooden clothes pins marked with 60, 30, 15 etc. can be clipped on to bowls, plastic cups or hop bags and whirlflock bag to keep you from missing an addition or forgeting which bag was which.

Empty paper grain sacks make great carboy covers to keep out light.

Wallpaper tray filled with sanitizer is great for racking canes, auto syphons and hoses than need sanitizing.

20
The Pub / Re: Flooding in the NW
« on: December 10, 2015, 12:13:39 PM »
60 miles south of Eugene and we are now just starting to see the really heavy rains. Until last night, everything seemed to be North of us. It came down buckets last night with very high winds. Douglas County has just issued some possible flood warnings as the rain here is to continue thru most of next week. Gonna be a soup making, baking kind of week for me and maybe a smaller brew that I can do indoors.

21
All Grain Brewing / Re: happy happy joy joy
« on: October 20, 2015, 09:04:26 AM »
Thanks for clarifying. Used to live in MN and enjoyed all of Summits beers, but that one was not in their line up then. Sounds like one I'd enjoy. Wouldn't have a good recipe for their Pale Ale would you? The ones I've found on line are not even close, so I'm in the process of refining my own. Have a couple comml bottles left that I'm hording for taste comparisons. The Summit site doesn't give much to go on. My last attempt was lacking the malt character (I'm going to add some Vienna next go and/or change the yeast)

22
All Grain Brewing / Re: happy happy joy joy
« on: October 20, 2015, 08:46:50 AM »
summit sag??? OK that one is escaping me this morning.

23
All Things Food / Re: Steamed Clams
« on: October 11, 2015, 04:09:54 PM »
Mussels, we pick 'em fresh out at the coast or get the Washington Penn Cove ones. We have lots of favorite recipes. Here's one....
Put 1/4 cp olive oil, 2 cps white wine, 2 bay leaves and a sprig of thyme in a casserole. Cover and bring to simmer. Add mussels, cover and steam to open. Don't over cook. Strain the cooking liquid and reduce it to 3/4ths the original volume. Keep mussels covered and warm. Heat some more olive oil in a skilled and saute 1 cup onions and 12 minced cloves of garlic until onions just begin to brown. Add 2 cups peeled diced tomatoes and heat through. Add a small chopped hot pepper, 2 Tblsp chopped italian parsley, 1 Tblsp chopped Oreganno and 1 Tblsp Chopped Basil and reduced mussel liquid. Adjust seasoning. Arrange the mussels in bowls and top with tomato mixture. Garnish with some basil leaves and make sure you've got plenty of crusty french bread for mopping up the amazing sauce.
 

24
Equipment and Software / Re: Bru-Gear
« on: September 26, 2015, 10:40:57 AM »
I too got the kickstarter kettle. It was as 69franx said. Took forever, but my understanding is they now stock almost everything so that shouldn't be an issue. They made good and everything that was promised was ultimately delivered if a year late. Things I like: The weight of the kettle, the dimensions, the triclamp fittings, the size (the 15 gal kettle is actually about 16 gals), the etched volume markings. Things I don't like: Volume etchings don't start until 5 gals.(minor annoyance), no volume sight glass option (no issue on an MLT, but I want one on my HLT), false bottom could use a silicone gasket or something to keep it fitting well but not so tight as to scratch when inserting, clamps for the TC fittings not as heavy and threads shorter than those purchased through US sources, but adequate...they work interchangably, no ability to add a kettle screen or the like inside the kettle without a custom mod.  If you want a triclamp equipped kettle, I think this is about the best price going for a good quality kettle. I'm happy with my purchase. If they had what I was looking for in stock, I would buy. If it was something out of stock or being designed, I'd pass.

25
Equipment and Software / Re: Boil Kettle Question
« on: September 17, 2015, 10:12:04 AM »
No, you haven't ruined your kettle, but use a plastic scrubby in future. Starsan sanitizers are acidic enough to help passivate your kettle. I don't know what Kleen King is. If your kettle is clean (no residue at all) the stainless will naturally passivate when exposed to the air.

After SS scrubbing my kettle and brewing I did detect a metallic flavor in the beer. After that brew and changing my cleaning regimen I have never had another problem.

26
General Homebrew Discussion / Re: officially on pause
« on: September 14, 2015, 09:31:24 AM »
Great photo Pete. You are ready for the Zombies.

27
I think open kettle and vigorous boil are the key elements here. Stands to reason our small set ups have a lot more surface area exposure during the boil to let the volatile components escape. The only reason I use extended boil times with Pils malt is to get the color I want. If you're not decocting, and you're not adding something to adjust the color, it's going to be pretty darn light.

Anyway, great timing on your article Marshall. We've got a Pils study group going right now and boil time is one of the issues we've been discussing.

28
All Things Food / Re: Indian Food
« on: September 11, 2015, 04:54:18 PM »
we eat a fair amount of Indian cuisine. I actually studied breadmaking (naan, Puri,
chappati, etc.) with an Indian woman before we moved out here as i figured there'd be a dearth of good Indian food in rural Oregon.
I'll check my books and mail you a few recommendations. Costco recently had a large Indian cookbook for sale. I bought a copy and have not used it yet, but it looked like it had fairly decent recipes. You can find pre-made spice mixes for just about any kind of ingredient -  vegetables, dahls and pulses, by various companies at the Indian food stores. They are pretty good and really easy to use. Check out Sunrise mkt., and the indian store on 29th just off willamette.

29
Ingredients / Re: Belgian Chocolate
« on: September 01, 2015, 09:19:44 AM »
When I last put chocolate in my boil kettle, it took me an entire day to get my plate chiller clean. Flush, flush and re-flush with hot PBW. Chocolate is greasy and when melted will plate out on the first cold thing it touches. Beware.

30
General Homebrew Discussion / Re: Moment of fame
« on: August 15, 2015, 09:39:21 AM »
That was really interesting Jim. I loved all the flavor hop discussion, then to find there was only a bittering of Magnum. Gives me some ideas.

Also, 8 -10 of us (in our club) are starting a Pils focus group. The idea is to spend a year really drilling into the styles with sharing of research, comml beers and brewing a couple batches. I think listening to this will convince people to stretch beyond the traditional and really experiment.

Good job. Thanks for sharing this link. The 20 min. commercials and sophomoric humor generally make me avoid BN broadcasts, but this was worthwhile.

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