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Messages - deepsouth

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1
Yeast and Fermentation / Re: Suggestions for first all Brett beer
« on: February 18, 2014, 09:04:48 AM »
i did an apricot pale ale that i still have three bottles of.  it turned out really fantastic and i got rave reviews on it.

https://www.homebrewersassociation.org/forum/index.php?topic=12440.0

2
Club Leadership & Organization / Re: Club By Laws / Constitution Examples
« on: February 18, 2014, 08:31:46 AM »
If you don't mind me asking - how did that happen?

Was it a case of someone(s) acting like "Rule Cop" and making everything about sticking to the letter of what's written?


we had a private thread on our forum for the by-law committee and the board to discuss by-law changes and the board members couldn't agree on a couple of the changes, so we decided to present them all to the general memebrship for a vote and let things fall where they may.  a couple of the board members thought that didn't go far enough, so at the meeting, three of them resigned and they started a facebook group, "non-club" club and registered with the AHA.

in their new "by-laws" on the face book group, they decided.....

1.  we have no by-laws.
2.  we have no scheduled monthly meetings.
3.  we do not collect dues.
4.  all decisions will be made by all memebers.
5.  we are here to have fun, and spread the enjoyment of the hobby!

we will or will not add to this list as we feel necessary.


being such a small club, we can't really "compete" with a non-club....

to be fair, we did stick to robert's rules of order regarding club matters, but only because we thought that was best for the well-being of the club.

we are going to have our regularly scheduled monthly meeting to see what members we have left, but expectations are not high. 


in the ultimate bit of irony.......the new club actually literally STOLE our by-laws!  they changed the title of the club and added a sgt. at arms and absentee voting and the whole document is the same!   

here is the link to "their" by-laws.....

http://gulfcoastbrewersleague.com/forums/download/file.php?id=8


i'll just post the first page of ours for comparison......


3
All Things Food / Re: Big Green Egg?
« on: October 12, 2013, 08:46:46 AM »
big green eggs are good cookers.  you won't be disappointed if you get one.

4
General Homebrew Discussion / Re: Home Beer and Wine survey
« on: August 17, 2013, 07:49:27 AM »
ididit.

5
All Things Food / Re: What's For Dinner?
« on: August 08, 2013, 06:49:25 AM »
Been fishin?  That tuna?  Lookin yummy

thanks!  it is tuna.  while i'd have love to caught all this, i actually ran around the corner to the local fishmonger.

6
All Things Food / Re: What's For Dinner?
« on: August 08, 2013, 06:26:44 AM »







7
Beer Recipes / Re: House IPA search, round three
« on: August 08, 2013, 06:20:43 AM »
i love your hop profile.  i don't see you you could possibly go wrong.

btw, i have your bottle.  i'll be sending it along soon.

8
All Things Food / Re: BBQ Style
« on: August 05, 2013, 09:49:22 AM »
forgive the copy/paste, but it's much easier than typing it out again.

home grown sage, basil, thyme,rosemary, italian flat leaf parsley, chives..... all from my dad's herb garden..... i had some fennel seed on hand, but could not find whole corriander, so i went with corriander powder. fresh garlic, kosher salt, fresh cracked peppercorn medly.

i scrubbed the skin side good with kosher salt and vinegar. i scored both sides at this point. i applied most of the fresh herbs as well as the salt and pepper and put in the tenderloins and rolled it up and vac-sealed it overnight.

yesterday i unsealed it and cut it open and added more fresh herbs along with some more salt and pepper and the fresh minced garlic and i rolled it back up and re-tied it.

set it up indirect and ran it at about 275 for about 2 and a 1/4 hours....

i ramped the temp up to 350 after that 2 and 1/4 hours and let it run like that for an hour before pulling it off the grill.

the skin was like pork cracklins. pretty hard to beat. the fat from the belly melted like butter and the meat was as tender as it could be.

the thick end was 145 when i pulled it, but the smaller end was a little higher in temp, thus not as pink....


this was the post in the bbq forum (with all the pictures)

http://www.bbq-brethren.com/forum/showthread.php?t=167734

9
All Things Food / Re: BBQ Style
« on: August 05, 2013, 09:27:04 AM »
When I get back to the office Ron. For sure.

10
All Things Food / Re: BBQ Style
« on: August 04, 2013, 06:34:59 PM »





11
Yeast and Fermentation / Re: Is liquid yeast significantly better?
« on: August 01, 2013, 08:20:09 AM »
i've seen a ton of dry yeast strains lately and i'm inclined to switch to dry, unless it's a real specialty type thing, such as  a sour.  most of the styles i brew are covered by the dry yeast selections.

12
Zymurgy / Re: Zymurgy iphone app?
« on: July 30, 2013, 01:16:22 PM »
iphone 5, most recent iOS and it worked for me today.  download was faster than a couple days ago as well, and not over a wifi.

13
Zymurgy / Re: Zymurgy iphone app?
« on: July 29, 2013, 02:39:05 PM »
i'm getting document errors on the download of the latest issue on iphone 5 most current iOS.

edit:  now that i've been out of the app a few minutes, when i go back in it will allow me to try to download them again.  i'll update this again after i try.

14
All Things Food / Re: What's For Dinner?
« on: July 28, 2013, 06:42:59 PM »
deer chili tonight.  it was pretty good.


15
Zymurgy / Re: Zymurgy iphone app?
« on: July 27, 2013, 06:34:56 AM »
my iphone is a 64g with over half the memory available.  i deleted and re-downloaded, but still no dice.  i have an old school ipad that i'll try it on.

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