Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Messages - weithman5

Pages: 1 ... 106 107 [108] 109 110 ... 113
All Things Food / Re: AMERICAN cuisine
« on: May 27, 2010, 03:45:35 PM »
last night i had a peanut butter and rhubarb/strawberry jelly sandwhich on rye bread.  actually was very good, so i thought (at midnight)  why not brew a beer with this combo. and actually in homebrew garden found a recipe for a rhubarb and rye ale. can't wait.

Yeast and Fermentation / Re: Using Corny Keg for Secondary?
« on: May 27, 2010, 03:41:40 PM »
i have been thinking of doing this as well, and for lagering.  i thought i would just leave the gas supply line open to vent with either a tube in to a glass of water/vodka or just put sanitized cotton over it.

General Homebrew Discussion / Re: Homebrewing and children bad??
« on: May 26, 2010, 07:25:09 PM »
personally, i would rather my children involved than the government...

All Things Food / Re: AMERICAN cuisine
« on: May 26, 2010, 06:48:04 PM »
i have no knowledge of the origins but how about
a blt with lots of bacon and slathered in that wonderful white stuff called mayo?

Kegging and Bottling / Re: Not a Leak but Frozen...
« on: May 26, 2010, 04:10:34 PM »

crap, i just bottled my vienna, and to think i could have been a step ahead....

Kegging and Bottling / Re: Transfer kegged beer to another keg?
« on: May 26, 2010, 04:04:21 PM »
or if you dont trust your spray technique (which is pretty effective)  repressurize after transferring the beer off and just shove the thing in a bath of water.

Kegging and Bottling / Re: Not a Leak but Frozen...
« on: May 26, 2010, 02:18:09 PM »
I don't think you need to jump to the new controller right away (though it is always cool to get new stuff).  If it has been doing well until now, see how it performs now that you have de-iced.  also you can get a cheap thermometer, or even a digital thermometer/probe that you can put in the back and run the wire out and watch temp.  may just need to adjust the dial a little.  That said you may have created some new "eis-" varieties.

to the point of pellet hops and storage, i am considering creating a contraption to make plugs out of my home grown hops.  i have seen a thread somewhere but can't find it again where a hydraulic press was used to compress the hops in to a plug and then i have a vacuum sealer for food storage. 

I agree thermal mass balance is more easily visualized.  I do like the diagram idea as well for visualization.  The other alternative is to generate calculations on h+, oh- ions available which is logarithmic to the ph.  would work but not really worth the effort.  conceptually your diagrams are easy for people to understand.

nice.  would recommend in next revision to make the sight glass level of the mash in the original diagram at same level as the resevoir (5.5).  this same concept can be used for temperature infusions as well since specific heat capacity of a mash (grain and liquid) and water only are different.  (though i think it is easiest to follow denny's method of just adding boiling water till you get to your target temperature)

The Pub / Re: How to prepare for newspaper interview?
« on: May 25, 2010, 11:03:23 PM »


All Grain Brewing / Re: Infusion mashing
« on: May 23, 2010, 07:19:45 PM »
hang in there rdwhahb.  just brew with it it wont be ruined.  45 minutes is a decent amount of conversion. once the temperature went up though,the protien enzymes unwind (denature)  and are useless, so you won't get any benefit from waiting around.  you will still get plenty of sugar out of your mash, just a lower efficiency. and my bet is it turns out okay.  if your initial gravity is a little low i suppose you could add some dme,lme, etc.

All Things Food / Re: Dutch oven.
« on: May 23, 2010, 02:09:47 PM »
pretty foolproof.  just set it on the coals and put coals around the top of the lid
soap the whole exterior with ivory bar soap and it will clean easier
i always just throw stuff in, but probably be less greasy to have pre cooked bacon and sausage
stop by the library, or local outfitters, they should have a book on dutch oven recipes, i have one somewhere
what part of ohio did you live in, i grew up in galion.

All Things Food / Re: Dutch oven.
« on: May 23, 2010, 03:16:40 AM »
both my sons (eagle scouts)  used those often.  they would just make what they called train wrecks.  filled with eggs, chopped potatoes, peppers,onions, sausage, bacon etc.  set it on the coals and put coals on the lid.  make sure you have some salsa or preferably frank's red hot

Wood/Casks / Re: Plastic Firkins
« on: May 21, 2010, 08:51:44 PM »
these plastic kegs look interesting.
i have emailed them to ask a few questions about oxygen diffusion, cost, etc

but does anyone have any experience with them?

Pages: 1 ... 106 107 [108] 109 110 ... 113