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Messages - denny

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8266
The Pub / Re: I'm a dad again!
« on: May 11, 2011, 08:39:29 AM »
Keith it is not that bad building a coop....but EVERY DAY
ya get to water em, feed em, collect eggs, and then shut em up at night....EVERY NIGHT without fail
else predation will decimate your flock...just one more thing to tie person down....
no overnight trips with the wife for a gambling junket...unless someone helps out @ home
with the livestock.... :-\

With 2 dogs and 5 cats, I'm already on that situation!

8267
All Grain Brewing / Re: Technical Difficulties!!
« on: May 11, 2011, 08:37:35 AM »
IMO, no problem.  I've done hour long protein rests with no ill effects.  My hunch is that all those warnings about protein rests are bunk.

If they were only warnings, I might agree.  But I have personal experience that it's not a myth.  Looks like we each have sen each side of things.

8268
General Homebrew Discussion / Re: Fermcap S
« on: May 11, 2011, 08:36:04 AM »
Don't need them, unless you're brewing a girlie beer.

You have strange ideas about "girlie beer".  My wife, a tiny thing, won't touch anything with fruits or spices.  Unless it's got at least 70 IBU, she's not interested.  Be careful when you stereotype.

No sugar means no Belgian beers or a lot of British beers.

8269
The Pub / Re: Another Lost Buddy
« on: May 11, 2011, 08:34:12 AM »
My condolences, Paul.  Dogs are the best people.

8270
General Homebrew Discussion / Re: Fermcap S
« on: May 10, 2011, 02:32:17 PM »
It's a simple decision for me. If it's not barley, hops, water or yeast, it doesn't belong in my beer.

No sugars, spices, fruit, etc.?

8271
The Pub / Re: I'm a dad again!
« on: May 10, 2011, 01:14:41 PM »
Not sure what kind of chickens our neighbor raises, but the egg shells are light green, and they have a really rich flavor.

Araucana....one of the breeds we used to have.

http://en.wikipedia.org/wiki/Araucana

8272
All Grain Brewing / Re: Edit: I did a decoction, damm!t...
« on: May 10, 2011, 11:55:08 AM »
Sounds very similar to my first try at a decoction!  I can give ya a couple tips...when I do decoctions, I keep a pot of boiling (or near boiling) water at hand in case the decoction gets too dry.  I can just add some water.  The other thing is that I have yet to find a decoction amount calculator that's accurate when you mash in a cooler.  I usually pull at least 50% more than a calculator recommends to make sure I have enough.

8273
The Pub / Re: I'm a dad again!
« on: May 10, 2011, 11:41:30 AM »
Cool!  We had chickens when we got here, but the raccoons killed them off.  We planned to get more, then found our chicken coop had been painted with lead paint....don't want chickens scratching around in that stuff!  As soon as we can get set up in a new area, we're gonna get more.  This place http://eugenebackyardfarmer.com/ opened a couple years back and is a great resource around here.

8274
Beer Recipes / Re: Belgian Quadrupel ideas
« on: May 10, 2011, 10:59:33 AM »
I just ordered some dark syrup samples so I'm gonna see what they look like when they arrive and decide which and how much to use.  Maybe supplement with some demarara sugar.  Mainly pils malt, maybe a touch of Munich, maybe some coriander or GOP.  Maybe Hallertauer for bitteriong and and a bit of Strisselspalt for finishing.  I've got a couple weeks or so til I brew it so I'm still cogitating.  When I get close to a final recipe, I'll post it here for comments.

8275
Equipment and Software / Re: Design for Immersion Wort Chiller
« on: May 10, 2011, 10:56:22 AM »
I don't think there is any advantage to your design.  It's total surface area and water temp that matter IMO.

8276
Yeast and Fermentation / Re: WLP001 vs Wyeast
« on: May 10, 2011, 10:26:38 AM »
I guess I've never considered CA common yeast to be a "true" lager yeast.  Tom, from the expert point of view, is it, or is it some weird halfway hybrid?
I don't know.  Assuming it is one or the other, can it ferment melibiose?  If yes, lager yeast.  If no, ale yeast.  Fermentation temperature is a good but not great way to determine lager vs. ale yeast, but what sugars they ferment is accurate.

Yeah, I don't know either, but at least now I know what the distinction is and what to look for.  Thanks, man.

8277
Beer Recipes / Re: Genesee Cream Ale Clone
« on: May 10, 2011, 10:08:34 AM »

Thank you "Oh Patron Saint of Casual Footwear"

 :D

I think about the proudest brewing moment in my life was when it was a BIG BREW beer in 2000

As it should be!

8278
The Pub / Re: Thoughts about fights
« on: May 10, 2011, 10:06:24 AM »
Has it occured to you that most of us have no idea what YOU are talking about?  What the hell is a Jo?!   :D

A shoulder-height staff, typically about 50 inches long.  It is shorter than the 72 inch Bo, making it faster and more versatile:  sword techniques often actually work with a Jo, as do staff techniques.  Unlike a sword, both ends are the business end, depending on what suits your needs at that exact moment in time.

Now explain why I should care....

8279
Beer Recipes / Re: Genesee Cream Ale Clone
« on: May 10, 2011, 09:35:58 AM »
Hey skot, glood to see ya!

Anybody looking for a cream ale recipe should know that this one is killer!

8280
Yeast and Fermentation / Re: WLP001 vs Wyeast
« on: May 10, 2011, 09:33:51 AM »
I guess I've never considered CA common yeast to be a "true" lager yeast.  Tom, from the expert point of view, is it, or is it some weird halfway hybrid?

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