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Messages - Alewyfe

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151
The Pub / Re: Be glad....
« on: February 03, 2014, 12:25:19 PM »
Perfect...I have a friend that soooooo needs that today.

152
Yeast and Fermentation / Re: How long to leave stir plate on
« on: February 01, 2014, 08:52:21 AM »
I let it spin until the solution turns really milky looking. I have some stored yeast and outdated packages that took their sweet time to get to that point. Up to 3-4 days in 5-800ml of starter wort. I also always taste the decanted beer after cooling to make sure that the extended time period has not allowed any unwanted yeast or bacteria to propagate.

153
The Pub / Re: This is where...
« on: January 31, 2014, 11:24:18 AM »
As they say....hasn't God been good to Oregon. We've got a beautiful coastline....and we've got you!
Spoil yourself and the missus. Congratulation on 34 years. Your wife must be a lot like my husband. Very longsuffering ;)

Indeed, Diane!  How she's stayed married to me I'll never understand.

I think it's in your smile Denny....plus the fact that you're sweet, kind, patient, delightfully good natured and have a kind of chemical/animal magnetism.

154
The Pub / Re: This is where...
« on: January 31, 2014, 10:45:20 AM »
As they say....hasn't God been good to Oregon. We've got a beautiful coastline....and we've got you!
Spoil yourself and the missus. Congratulation on 34 years. Your wife must be a lot like my husband. Very longsuffering ;)

155
Equipment and Software / Re: Whirlpool Rest
« on: January 30, 2014, 10:49:16 AM »
Nicely done Jim. Good pictorial.

156
General Homebrew Discussion / Re: Clear Beer!
« on: January 28, 2014, 11:08:57 PM »
Bloody show off! Very pretty though, I must say.

157
The Pub / Re: RIP Pete Seeger
« on: January 28, 2014, 10:38:58 AM »
Thank you for the music and the humanity Pete. You made such beautiful noise.
http://www.huffingtonpost.com/2014/01/28/pete-seeger-quotes_n_4680597.html

158
Pimp My System / Re: As simple as it gets for a mash tun thermometer
« on: January 26, 2014, 12:22:21 PM »
Yup, a good ol' dial thermometer will last a long time. The OP and I are using digital ones though, and you really can't leave them in the mash unless you protect them. The plastic container was just a cheap and easy solution. You are right, I usually only lose 3-4 degrees over the course of a mash when it's really cold, but I'm assuming if I can reduce the amount of time the lid is open it's a good thing.

I kind of obsess about trying to make a nice full bodied beer and finding at the end of the mash I'm below
the temp I wanted to be. Over attenuation is a pretty consistent issue for me. I select my yeast strains carefully and do pretty careful control on pitch rates. What's left to monitor but mash temps?

159
Pimp My System / Re: As simple as it gets for a mash tun thermometer
« on: January 26, 2014, 10:55:55 AM »
Why do you need to check temp so often that you lose heat?  I check it at the beginning of the mash and _maybe_ once during the course of the mash.  Why not get your temp, close up the cooler and leave it alone?


1.  Peeking is more fun
2.  Triple decoction mashes
3.  Inquiring minds want to know
4.  Because we can

In the cold weather you can lose a fair amount of heat, even in a blue cooler. I generally check 5 minutes in, 15-20 min then at the end of the mash. My Thermometer takes about 8-10 secs to register and stabilize. Putting it in the clear container probably saves an aggregate minute of having the lid open. May or may not make a big difference, but it costs nothing to do it and saves having to hold the lid open.

160
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 container...one 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.

161
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:  http://www.amazon.com/Cuisinart-CTP-7AM-Tri-Ply-Stainless-Cookware/dp/B00FDKLKB0/ref=sr_1_1?ie=UTF8&qid=1390492119&sr=8-1&keywords=copper+cuisinart

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 clad...you 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.

162
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?

163
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!

164
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. ;)

165
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.

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