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Messages - narvin

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General Homebrew Discussion / Re: Air leak in siphon
« on: June 05, 2013, 03:02:51 PM »
You need a smaller hose.

(If I had a nickel for every time I've heard that...)

Homebrew Competitions / Re: NHC final round shipping address
« on: June 04, 2013, 05:52:27 PM »
Yeah, that's an option.  I just want to make sure there isn't a different zip code or some other small change that's required to get them to deliver correctly.

My Seal-a-meal by Rival promptly failed after a couple uses. I've had it's replacement (Foodsaver) for 5 years now.

I love my Foodsaver...I bought it in 1991 (or thereabouts) and have used it for both food and brewing stuff. It still pulls as good a vacuum as ever.  I've had sero issues with it. The only maintenance I've had to perform is to run an ounce or two of a warm, diluted vinegar solution through it to clean it.  One of the best appliance purchases I've ever made.

This is exactly what I was worried about and why I want a FoodSaver. I would rather not buy it twice. As my mom says, only rich people can afford to buy cheap things.

On the other hand, everything is made in China these days and a higher price doesn't necessarily mean quality.  You're going to find bad reviews for almost everything out there if you search for it.  It's cheaper for the manufacturers to offer better warranties and replace lemons than to build something that lasts.

Homebrew Competitions / NHC final round shipping address
« on: June 04, 2013, 04:22:12 PM »
The shipping address for final round entries isn't recognized by UPS or FedEx.  Any ideas?

I've had it for 2 years now.  You can buy 4 of them for the price of a fancy Foodsaver, so I wasn't too concerned about trying it out.

I grabbed this one when it was on sale along with some seal-a-meal plastic rolls.  If you're doing a lot of food, you might want something more full featured, but it works fine for what I want.

General Homebrew Discussion / Re: Who's going to NHC?
« on: June 01, 2013, 07:09:51 PM »
Will be there.  Club night table and all.  Look for "Cross Street Irregulars".

The Pub / Re: Is Staples your office supply store?
« on: May 31, 2013, 05:33:07 PM »
Wow, that's surprising.  I thought the only response to your smear campaign would be to sue you for defamation!

The Pub / Re: Frivolous Magic Hat Lawsuit
« on: May 31, 2013, 03:13:12 PM »
This is why we can't have nice things hot coffee.

The Pub / Re: Frivolous Magic Hat Lawsuit
« on: May 31, 2013, 11:56:27 AM »
The legal system, like politics and the corporate world, is a necessary part of society.  Unfortunately, in practice they all favor the person with the most money. 

It's also designed specifically to grow the influence of the system itself, instead of being a means to an end.  But lawyers aren't the first to abuse their power.

Commercial Beer Reviews / Re: New Belgium Rolle Bolle
« on: May 26, 2013, 06:43:51 AM »
Ha.  Tell the natives in the Caribbean who grow that stuff that their fruit is now the domain of the most WASPy millionaire out there.

Kegging and Bottling / Re: Beer got darker once kegged
« on: May 26, 2013, 06:40:30 AM »
Oxidation can cause darkening, but that seems pretty extreme.  Did your yeast slurry have any water added that would ligtetn the color?

The Pub / Re: Best TV theme song
« on: May 26, 2013, 06:33:38 AM »

Beer Recipes / Re: Low gravity saison
« on: May 26, 2013, 06:31:22 AM »
Lactic acid in a Saison can be good, but not for the reason you think.  Lowering the pH of the wort below the recommended range does not necessarily result in a lower post-fermentation pH.  In fact, a low kettle pH can inhibit fermentation and result in a higher beer pH.  For a light colored Saison where there's little acidity in the grist, many water profiles need some acidity.  However, 2-4% acid malt won't add any noticeable flavor to the beer.  The "twang" you're tasting is probably a result of getting the wort to the proper starting pH and letting the yeast do its job.

If you actually want to add lactic acid for a slightly sour flavor, do it after fermentation or use an acid producing bacteria. 

The Pub / Re: American Brewery Architecture
« on: May 24, 2013, 09:24:22 PM »
Yep.  They had tours of it during Baltimore Beer Week last year.  As you know, it's not a brewery anymore, but the redevelopment saved a lot of the original features:

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