If someone tells you that you have to do a particular brewing task one particular way, never listen to their advice again
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.
My eldest daughter has already told me she will not eat rabbit. And she has warned my youngest daughter that I have rabbit in the freezer.
More for me.
No Not Now - Frank Zappa
The kids turn 8 on Sunday, we'll be spending a couple of hours Saturday at Chuck E Cheese,
I also want to get some horseradish root and shallots, but they weren't in yet. They said they should have been in by now, but for some reason they haven't arrived as of yet. I'll give them a call this weekend.
I have been wondering if I can keep planting potatoes in the same spot year after year.
Do you folks rotate certain crops around?
The Only Place - Best Coast
So i found a Nice little local organic Maltster. What are the policies on linking peoples websites etc? id love to pass the information on but dont want to get in trouble.
Not 100% but fairly sure olives have umami. in which case they will make anything taste better. like serving sauted mushrooms on top of the hummus.
That's my question. Let's say you start with a relatively high OSG of .070. If you ferment in a 5 gal. Glass carboy with a basic fermentation lock and steady temperature, will the bubbles of CO2 ever totally stop or do the just keep getting slower and slower. My stouts been going for 10 days now and fermentation has slowed significantly (1 bubble/90 sec.). I really don't want to open is up until I'm pretty sure that the SG has reached it's low point. Is it basically done or should I wait longer?
What If I Came Knocking - John Mellancamp
For the folks that want an NHC qualifier round.
Do you want this for the beer or the brewer?
The beer will get different scores depending on the competition. I pointed that out earlier.
The brewer could strike out in an earlier competition, and then do well at the NHC, depending on the above variation. There is also the age of the beer, as some styles will mature, and be at the peak later on.
Or do you want to rate the brewer over many qualifiers? I know a guy who got Midwest Brewer of the year, and he said he probably spent $2000 in entry fees and shipping that year to get that honor. I am not going to do even a fraction of that to qualify for the NHC.
So what is the amount per entry that is kicked down to the first round site?
2) The AHA has approve us for something on the order of $2500 - how is this not enough to run a competition with food? I guess we'll find out, but our preliminary budget shows us with enough money for a fully catered Friday dinner, hot breakfast Saturday and hot lunch on Saturday.