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Topics - denny

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General Homebrew Discussion / Attention OR homebrewers!
« on: May 10, 2010, 11:39:44 AM »
I have just discovered that in 2007 the law allowing homebrewing in OR was amended to not allow transporting homebrew to events, club meetings, or competitions.  There is a effort beginning to get this changed, but since the OR legislature only meets every other year it may take a while.  If you live in OR and would like to be involved, please PM me.

The Pub / Pearls Before Swine
« on: May 06, 2010, 12:10:39 PM »

Ingredients / Roasted Hop Solids
« on: April 23, 2010, 02:56:25 PM »
Yep, you read that right...a friend posted about this over on Brews and Views (, but I thought it might be interesting to get a discussion going here, too.  Basically, hop solids are what you have left when you make hop extract.  According to this article (, "It is unexpectedly been discovered that roasting hop solids results in two interesting benefits. First, the residual alpha acids in the hop solids are destroyed and the resulting hopped malt beverage is light stable. Second, roasting the hop solids further enhances the fruity/estery hop character imparted by the hop solids."  It's kinda difficult to explain, so take a gander at the article.

Events / BJCP Dinner at NHC?
« on: April 19, 2010, 08:38:10 AM »
Anybody know if this is happening this year?

All Grain Brewing / MOVED: CAP Recipe ideas?
« on: April 06, 2010, 11:08:41 AM »

Ingredients / Post your water report
« on: April 04, 2010, 12:33:33 PM »
Here's an opportunity to post your water report for other people to see.  Please say where you're from and any other relevant info that might allow people to see if your water might be like theirs.

I get my water from a well.  I'm about 10 mi. NW of Noti OR.

pH 7.4
Total Dissolved Solids (TDS) Est 164
Electrical Conductivity, mmho/cm 0.27
Cations / Anions, me/L 2.8 / 2.7
Sodium, Na 11
Potassium, K 2
Calcium, Ca 34
Magnesium, Mg 7
Total Hardness, CaCO3 114
Nitrate, NO3-N < 0.1 (SAFE)
Sulfate, SO4-S 19
Chloride, Cl 3
Carbonate, CO3 < 1
Bicarbonate, HCO3 90
Total Alkalinity, CaCO3 74
"<" - Not Detected / Below Detection Limit

General Homebrew Discussion / Anybody here do Brew in a Bag method?
« on: April 01, 2010, 11:18:04 AM »
I'm looking for some info on this technique for my NHC presentation.  If you've done it, let me know.

Events / That's my congressman!
« on: March 29, 2010, 11:41:30 AM »
I know this guy and he's a great person and big craft beer supporter...


Congressman Peter DeFazio (D-Oregon) will deliver the keynote speech at the
Craft Brewers Conference (CBC) in Chicago. The conference itself runs April
8-10, with judging for the World Beer Cup bi-annual competition in the days
before. More than 1,600 of the world’s leading brewers, brewery owners and
brewing supply professionals are expected to attend. Congressman DeFazio,
himself a homebrewer, co-founded and co-chairs the House Small Brewers Caucus
in Washington, D.C. Bringing together more than 60 U.S. Representatives, the
Caucus strives to educate Congress about the unique issues and challenges
faced by America’s small brewery businesses.

The Pub / Too drunk....
« on: March 27, 2010, 11:03:52 AM »
A Pennsylvania man attempted to resuscitate "a road-killed opossum," state police say.

But this was one possum who wasn't playing possum -- the ugly creature remained dead.

Troopers responding to the scene in Oliver Township on Thursday determined that Donald J. Wolfe, 55, of Brookville, was drunk, according to the police report.

Several witnesses observed Wolfe's failed resurrection of the flattened marsupial, police said. It was not immediately clear how he endeavored to restore the possum's life.

The arresting officer in the incident was unavailable for comment Friday. Attempts to reach Wolfe were also unsuccessful.

Wolfe will be charged with one charge of public drunkenness, police said.

All Things Food / Need another addictive hobby?
« on: March 15, 2010, 11:03:16 AM »
I'd been thinking of starting to make my own mustard.  After reading this, maybe I won't....

Man On Internet Almost Falls Into World Of DIY Mustard Enthusiasts
March 11, 2010 |  Issue 46•10

Steve Gibson sits at a desk that was once covered with mustard paraphernalia.
DES MOINES, IA--When Steve Gibson first became casually involved with an online community of mustard makers, he had no idea his mild interest in the condiment would, within a few short months, spiral dangerously out of control.But Gibson, unlike so many others, managed to get out before the hobby consumed his entire life.
"I don't know how I wound up at that point, but thank God I escaped when I did," Gibson, 41, said Friday. "There I was, a grown man, planning a trip to the Mustard Museum in Wisconsin, when suddenly I heard a voice deep within me say, 'This is not what you want your life to be about.'"
"It was like waking up from a bad dream," Gibson added. "A bad yellow and brown dream."
Gibson's descent into the depths of mustard obsession started innocently enough, when he got involved in an Internet exchange about the best kind of mustard to use on a grilled bratwurst. When someone posted a link encouraging him to "click on this if you really want to spice things up," he took the stranger's advice and suddenly found himself on, a discussion group devoted to the cultivation, preparation, and enjoyment of the table-side condiment.
"I immediately realized I was out of my league," Gibson said of his first encounter with the Internet's do-it-yourself mustard community. "At that point I had maybe three different kinds of mustard in my refrigerator, but when I looked at their forum topics, these guys were talking about the strengths of unique varieties of imported mustard seeds, brewing your own vinegar for mustard-making, ways to improve store-bought mustard when you find yourself in a pinch. That...that was the start of what I now call my 'lost year.'"
Over the next few weeks, Gibson broadened his palette with many new and "exciting" mustards, an experiment that soon led him down a path toward compulsive mustard connoisseurship.
After an inquiry about a good place to get starter supplies for mustard-making received eight enthusiastic responses, an emboldened Gibson looked through the group's archives to familiarize himself with its etiquette and tastes. It was there that he first learned about mustard's use in various folk remedies: how to relieve chest congestion by making a plaster from the condiment, or keep feet warm by sprinkling dry seeds into one's shoes.
Initially, Gibson's family encouraged his new interest, saying they were pleased he had found something to do with his spare time and that he was cooking more in order to show off the mustards he made.
"I thought it was pretty neat at first," said Gibson's wife, Heather. "After a while, though, it seemed like every conversation we had was about something the people on his mustard website said. One night I woke up at 3 a.m. and found him bathed in the light of the computer screen, posting his latest mustard thoughts to the message boards."
"That's when I realized the mustard had come between us," she added.
When a MustardMonster member who was "deep into the lifestyle" suggested Gibson till up his yard to grow his own mustard plants, the 41-year-old didn't even balk at the idea. By this point, Gibson said, mustard had become his only reason for getting out of bed in the morning. Coworkers had begun to shun him, friends grew distant. Soon every Tupperware container in his home was filled with the rich, yellow condiment, and Gibson began dumping out half-empty jars of jam and olives in a desperate attempt to find receptacles for his latest zesty concoctions.
It was only when Gibson started getting angry, even enraged, by mustard-related issues that he started realize he had become entangled in a dense, thickening web of mustard obsession.
"I saw my wife putting French's mustard on a bologna sandwich for our 5-year-old son, and I just lost control," Gibson said. "I said things--awful things that I'm not proud of--and the two of them were clearly shaken. I can never take those words back. When I looked in the mirror and barely recognized that livid face staring back at me, I finally understood that these mustard people weren't really my friends."
Sensing he was on the brink of an abyss and fearing what would happen if he hit rock bottom, Gibson--with the support of his wife, who packed a mayonnaise-dressed sandwich in his lunch each day--made the decision to quit mustard for good.
"The craving never leaves you, of course," Gibson said. "Sometimes I'll be in the supermarket, and without realizing it, I'll find myself staring at a nice deli-style or ballpark mustard."
Added Gibson: "But then I walk away. I think about my family, remember that Dijon-slathering, watery-eyed zombie I nearly became, and I walk away."

Events / Big Brew registration is live!
« on: March 13, 2010, 11:41:37 AM »
In case you missed yesterday's Tech Talk, Janis posted this....

Big Brew 2010 on Saturday, May 1st is coming up fast!  Big Brew is the AHA's way of celebrating National Homebrew Day, sharing something we love (brewing beer) with friends, family, and the world!
The registration form for Big Brew is now available! ( Be sure to register your site and start preparing for all of the fun.  We have a Big Brew poster and a Big Brew flyer to help spread the word and advertise your site, as well as a customizable press release.
The recipes this year are a wheat beer,  a Scottish 80 shilling ale, and an Oktoberfest.  These recipes are all found on the AHA Homebrewopedia along with many of the previous years' recipes ( .

Ingredients / Westmalle water
« on: March 10, 2010, 12:08:45 PM »
Water's an ingredient, right?

I'm looking for a target profile for Westmalle.  Years ago, I found this profile for Promash...

Ca 65
Mg 7
Na 16
SO4 48
Cl 30
HCO3 159

Does anybody know how accurate that might be, or have other suggestions?

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