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Messages - jeffy

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16
General Homebrew Discussion / Re: Why Do You Homebrew?
« on: July 26, 2016, 02:21:36 PM »
And there's no better feeling than pulling a pint for your friends and seeing the look of shock on their faces wen you tell them you made it.

This reminded me of the time they would go to your place when you were not there to see their faces and pulled growlers to go.  Not quite the same, eh?  You'll have to train new friends there in Ohio. ;)

17
General Homebrew Discussion / Re: isovaleric acid - sweaty socks
« on: July 26, 2016, 02:11:12 PM »
Sometimes 34/70 throws off a little sulfur, which is more likely to dissipate after a few minutes than isovolaric.  Are you especially sensitive to sulfur compounds?

18
General Homebrew Discussion / Re: Medal displays
« on: July 25, 2016, 02:10:58 PM »
Yeah, I filled up a bucket and weighed it, to my surprise.
Then I broke the only nice glass one, which was one of only two best of show medals in all those years.

19
General Homebrew Discussion / Medal displays
« on: July 24, 2016, 12:43:16 PM »
I was a little bored this afternoon and decided to try to sort through a big pile of homebrew medals that was gathering dust on a shelf in my shed, going back to 1996 or so.  I have about 37 pounds of them, mostly from competitions in Florida, but a few from Texas and some from the first and final rounds of the Nationals. 
It looks like my peak was in 2006 to 2010 - those are the biggest piles.  Not so much in the past few years, not completely because I haven't been entering as much as I really believe people are brewing better all the time.

Would you guys mind posting some photos of how you display your medals?

I know, first world problem - how do you display your medals......

Edit to first world problem from third world.  Is that right?

20
All Grain Brewing / Re: Using a Keggle
« on: July 13, 2016, 05:30:37 AM »
I brew on a system that is similar.  After adding the water under the false bottom, I then calculate the amount of water needed for mashing above it.  The total amount of water is used to calculate the strike temperature, so if you figure 1.5 quarts of water per pound of grain, but have an additional 4 quarts under the false bottom this increases the percentage of your calculation for accurate mash in temperature.
Using a fly (continuous) sparge and assuming the dip tube (pick-up) is at the deepest part of the keggle, the liquor drawn off to the kettle should be fairly efficient.

21
All Grain Brewing / Re: Belgian Tripel Advice
« on: July 03, 2016, 08:18:27 AM »
I like adding the sugar to the fermenter after high kreusen.  It lets you start with a lower gravity, which should make the start of fermentation easier for the yeast.  I agree that it seems to help with attenuation.

22
The Pub / Re: Whiskey
« on: July 02, 2016, 02:43:25 PM »
My wife and I have been enjoying our drinks over "really big" ice cubes, not sure what else to call them.  We got a mold that makes three big spheres a little larger than golf balls and another mold that makes six cubes almost 2 inches wide.  It makes it more fun to have a dram and lasts pretty much through the whole glass.
We still have trouble getting them perfectly clear even using distilled water.  Any hints?

23
The Pub / Re: Oregon
« on: June 26, 2016, 07:29:49 AM »
My favorite part of the country.
Go to the air museum just south of there if only to see the WWII blimp hangers.

24
Equipment and Software / Re: False bottom height
« on: June 25, 2016, 05:27:17 AM »
I have a folding false bottom from Sabco that looks like yours, but without the extra support ring.  It is designed to fit into the lowest part of the keg before the slope.  I doubt yours will go any lower.  I like the extra support thing, though, because my pump will sometimes bend the false bottom if the grain bed has compacted too much.  When bent it will allow some grain to pass by and get under it.
The hole for my dip tube is in the center, the deepest part of the keg.

25
The Pub / Re: Curse is over in cleveland
« on: June 23, 2016, 02:39:55 PM »
I never heard of Larry Bird being a douche.  Michael Jordan, either.



The only curse I want to see broken is the Cubs
Now you're talkin'. I'm really hoping for them this year, they're an amazing team. Thanks to Joe Maddon! Best manager the Cubs have had in a long time. They seem like more of a team than I ever remember.

We are kind of missing Joe Maddon here these days.  I am happy for him that he gets to be a part of Cubs lore, but the Rays are not the same since he left.

26
The Pub / Re: What's the Weather Like Where You Are?
« on: June 21, 2016, 04:08:26 AM »
It is 109 degrees here in the valley.
Hit 84 here by the water. I came pretty close to turning on the AC.
Ha!  We've had the A/C on since April.  Today is supposed to be a little cooler than of late with a high of only 90 and humidity at 80%. 
It's a wet heat.

27
General Homebrew Discussion / Re: 2016 Spring Swap - Official Thread
« on: June 13, 2016, 02:56:24 PM »
I almost retro-nasaled the beer I was drinking when I read snooty-mc-snooterson.

Did anybody get a chance to try the Bretty McBrettface beer at club night?  It had a long line.

28
All Things Food / Re: Low n Slow Pork Butt
« on: June 12, 2016, 05:33:16 PM »
I used to work at a resort that was owned by AB at the time, and we used beechwood chips from the brewery when they were done with them to smoke a lot of our meats.
Interesting.  I thought they just left them in the bright tank permanently.

29
All Things Food / Re: Low n Slow Pork Butt
« on: June 12, 2016, 04:59:48 PM »
Apple is a nice choice.
I smoked a chicken a couple weekends ago over some spent maple spirals I got from Cigar City.  They had used them in their "spin-bot" for a pale ale.

30
All Things Food / Re: Low n Slow Pork Butt
« on: June 12, 2016, 03:45:41 PM »
Just charcoal, or did you put some wood smoke in there?

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