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Messages - jeffy

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1966
The Pub / Re: Another book thread
« on: December 11, 2011, 06:47:44 PM »
I am about half way through Stephen King's 11/22/63.
It has some interesting time travel ideas.  I will try to post more of a critique after I finish reading.

1967
The Pub / Re: Have to vent....
« on: December 11, 2011, 01:10:28 PM »

This all reminds me of the bit in The Restaurant at the End of the Universe where Ford Prefect tries to fly an all balck spaceship and points out that a when you do something a black light lights up in black to tell you you've done it.


I've heard of that book. Any good?

Start with the Hitchhikers Guide to the Galaxy.  It is very good.

1968
Commercial Beer Reviews / Re: Schlenkerla Urbock in Las Cruces N
« on: December 10, 2011, 06:19:23 AM »
That was the first smoked beer I ever had, fresh from Bamburg courtesy of some friends.  Delicious!

1969
The Pub / Re: Have to vent....
« on: December 09, 2011, 03:08:23 PM »
I believe that became a new 'standard' due to one or more accidents that was blamed on tires... I don't like em either... just another example of over governing...

I think it's more a fuel efficiency thing that all newer cars have these.
But it's also, as weaze says, another thing to cause panic in the unsuspecting driver.
I wonder how long it will be before some homebrewer harnesses the technology from a remote pressure sensor transmitter....

1970
Going Pro / Re: Question
« on: December 09, 2011, 01:26:19 PM »
The answer is 42.

Only in the southern hemisphere.

And at Milliways, the restaurant at the end of the universe.

1971
Equipment and Software / Re: PH meter
« on: December 09, 2011, 08:53:15 AM »

The probe went bad on my old meter and it costs 70 bucks to replace, no thanks, and honestly, I don't know why a homebrewer would need a meter to read two decimal (.01) accuracy.
How'd you know the probe went bad?

It quit calibrating with the 4.0 juice, just wouldn't accept it.  And, the readings were drifting all over the place.
Mine is getting very slow at 4.0 calibration.  Isn't there some sort of acid that cleans the probe?  I may remember reading somewhere that a citric acid soak helps.  Or was that for a clogged aeration stone?

1972
General Homebrew Discussion / Re: BJCP Exam Question
« on: December 08, 2011, 03:24:38 PM »
Once you have taken the complete exam you can sign up to take either portion or both parts again, assuming you can find an exam near you with extra seats.  The changes for the tasting portion are minimal, I think.  Six beers, instead of three if I read that correctly.  Here's a pdf I found on the new changes:
http://www.bjcp.org/docs/newexam.pdf

1973
Equipment and Software / Re: march pump stuck
« on: December 08, 2011, 02:41:26 PM »
I have had to clean sticky stuff from the impeller more than once, probably from not cleaning and rinsing thoroughly enough.

1974
Commercial Beer Reviews / Re: Old Speckled Hen
« on: December 08, 2011, 01:44:29 PM »
Especially when you can get Adnams on cask in the same neighborhood, eh?
I visited Bury St. Edmunds a few years ago.  Cute little town with a nice park and a big brewery as I recall.

1975
Equipment and Software / Re: CFWC upgrade in the works.
« on: December 08, 2011, 12:35:59 PM »
Nice.
"joy to me, woe to you"?  Interesting translation of your signature line........

1976
Other Fermentables / Yeast choices
« on: December 08, 2011, 11:18:25 AM »
I "used up" the last of my key lime mead at the AHA ralley last night (it was quite popular - Charlie said he liked it) and want to make more this weekend.
I had used Thames Valley ale yeast for last year's batch, but I was thinking of other options this time.  I have Bock lager yeast and Belgian Ardennes yeast on hand.  Which do ya'll think I should try in a fairly dry, sparkling, standard melomel?

1977
Something you might try is to put the kettle in your oven, assuming it will fit. Get it to a boil and then place it on a burner to finish. The oven heats the entire pot, so you don't risk burning or caramelizing the wort during heatup. I would recommend putting a remote sensor in the wort so you know when it approaches boiling, so you can get it out of there before it boils over. I set my oven at 250F for food, because I'm not in a hurry. Not sure what to set it for with wort, but I would suggest starting around 300 -350.

I've never done this with wort, but I do it all the time with pots of food that I need to cook for long periods of time. It beats having to keep stirring to keep the food from burning on the bottom of the pot.

Brilliant!  I never thought of that.

1978
General Homebrew Discussion / Re: Happy Birthday AHA!
« on: December 07, 2011, 08:09:44 PM »
I just had a beer with Charlie at the AHA rally at Cigar City.  Happy Birthday, AHA!

1979
Our club is doing our annual 24 hour brew-a-thon camp out at the Sertoma Youth Ranch in Dade City, Fl.  I have the sweet Saturday mid-morning shift.  Everybody is welcome to stop in and brew or watch others brew.  We'll start at 9pm Friday and brew through to Saturday night, then have a pig roast.

1980
Commercial Beer Reviews / Re: Celebration is out again
« on: December 07, 2011, 05:19:40 AM »
I'm on my third twelve pack.

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