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Topics - hokerer

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1
All Things Food / Corned beef and cabbage
« on: March 14, 2013, 08:05:54 AM »
It's that time of year - whatcha got for recipes?

2
All Things Food / Pork Tenderloins
« on: June 27, 2012, 01:42:55 PM »
Store had Pork Tenderloins on sale BOGO so I picked up a couple.  Anyone have any great recipes for what to do with the things?  preferably on the grill...

3
All Grain Brewing / Wee Heavy mash temp
« on: February 29, 2012, 09:38:02 AM »
So, I've got about a week and a half before trying my first Wee Heavy - shooting for an OG around 1.100.  I'm all over the place as far as what mash temp I want to use.  Standard practice for a "big beer" seems to point toward a low mash temp (and long mash time) so that the FG isn't too high but on the other hand, a Wee Heavy is supposed to be fairly sweet implying a higher FG.  Also, in the "Scotch Ale" book, all of the recipes have the mash temp at 156-158F but I'm kinda scared to go that high on this big a beer.

What do other folks use as a mash temp?

4
General Homebrew Discussion / Forum Withdrawal coping suggestions?
« on: February 15, 2012, 10:10:41 AM »
With the forum software upgrade tomorrow, what are some good suggestions for coping with the associated "forum withdrawal" that I'm gonna experience while things are unavailable ?  :)

http://www.homebrewersassociation.org/forum/index.php?topic=10967.msg136479

5
General Homebrew Discussion / I think I made motor oil
« on: January 09, 2012, 07:56:30 PM »
Brewed my first Imperial Stout and my normal brew process is to take whatever "schmoo" (don't remember who coined that word, but it's so appropriate) is left after I put 5.5 gallons into the fermenter and use it to make pressure canned starters.  This time, I had about half a gallon leftover.  I normally stick a coffee filter in a funnel and run the extra through it to get clear wort, dilute as necessary, and then can.

This time, though, the extra wouldn't even go through the coffee filter - just sat there.

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Beer Travel / beertrips.com
« on: October 13, 2011, 06:57:53 PM »
Anybody been on a trip with these guys?  Know anyone else who has?

The wife's been looking at Europe trips and she stumbled across these.  Who am I to complain if she wants to take a trip to Europe on a trip like one of these?

http://www.beertrips.com/

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Yeast and Fermentation / How long can you keep yeast on a slant
« on: August 31, 2011, 09:57:02 AM »
For me, so far, looks like the answer is at least 22 months.  Just successfully grew up a starter of 1450 that was slanted back in Oct '09.  Looks and smells great.

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Beer Travel / Highland Brewing, Asheville NC
« on: August 21, 2011, 04:16:06 PM »
Was on vacation last week on the Blue Ridge Parkway in NC and managed to get in a trip to Highland Brewing in Asheville.  What an excellent and fun brewery tour (plus plenty of good brews too).  The folks working there really have the right attitude.

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General Homebrew Discussion / Dry Hop - where?
« on: March 18, 2011, 08:17:27 AM »
Okay, I think I've finally come over to the dark side in the secondary or not debate and put them away - haven't done a secondary since some time last year.  In all the various discussions, though, one of the exceptions to the "don't bother with a secondary" thing is the case of dry hopping.  Do folks really feel an exception should be made?  I'm leaning towards just adding the dry hops to the primary (probably Sunday as it'll have been fermenting a week) and let it go on from there.  Or should I dig the secondary out and go for that?

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or maybe it's a funny buried in the forum code but I just happened to have perfect timing when glancing at the "Members" page.  Kai must have been at 1337 posts but it showed it as 'leet'.

12
Kegging and Bottling / Cold conditioning vs priming sugar calculations
« on: February 08, 2011, 02:15:32 PM »
Priming sugar calculators all have a dependency on temperature as different temperature worts can hold differing amounts of dissolved CO2.  Question is, if I've "cold conditioned" an ale, what temperature should I use in the calc?  For instance,  my latest fermented at 62F for two weeks, cleaned up after itself at 68F for one week, and is now cold conditioning at 48F.  What temp do I want to use when calculating priming sugar?

13
Equipment and Software / Mill motor
« on: January 03, 2011, 05:14:45 PM »
In keeping with one of my brewing resolutions, I've started looking at motorizing my mill.  Anybody have experience with a motor like this...

http://www.surpluscenter.com/item.asp?item=5-1098&catname=

...as I'm not sure it'll have enough "oomph".  If I'm calculating things right, it looks like 40 in-lbs torque at 177.7 rpm comes out to a little over 1/10th horsepower.  Anybody know if that's enough?

15
The Pub / Perfect pic for Weaze's Christmas Card
« on: December 07, 2010, 07:44:11 PM »

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