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Messages - jeffy

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Beer Travel / Re: Portland Oregon, near convention center
« on: November 16, 2011, 10:21:41 PM »
My wife used to attend a conference in a different city in March every year.  Almost every year I'd take off three or four days, go with her and while she'd be working I'd spend the time going to breweries and in general being a good tourist.  We did this in Portland, Milwaukee and Austin.  I regret missing Chicago last year, but I just couldn't afford it.
Portland is one of my favorite beer destinations.

All Things Food / Re: BBQ Style
« on: November 15, 2011, 02:16:34 AM »
Am I the only that doesn't have a clue as to what UDS and WSM stands for? :-\
Ugly Drum Smoker is one.
White Single Male is probably not the other.
Edit: Weber Smokey Mountain Cooker Smoker

I know that exposure to direct sunlight will skunk a beer in as little as 1 minute, but what about unfermented beer, i.e. wort? I brew outdoors, and when using my IC, my wort is subjected to brief exposure to sunlight. I was wondering if this could skunk the beer before it fermented? I keep it covered as much as possible, but the lid on my kettle with the IC doesn't completely cover the wort. Am I being paranoid? Thanks...
Ben W
Yes, you are being paranoid.  Ray Daniels wrote up an article in Zymurgy a while back that mentioned that light struck beers require riboflavin, which is a product of fermentation.  So unfermented wort is safe.

General Homebrew Discussion / Re: How many Military Home Brewers on here?
« on: November 13, 2011, 08:40:32 PM »
It may have been covered in another thread so here it is again.  How many Military Home Brewers are here?  Me,  Air Force stationed in England.  It never hurts to ask so the local community over here can be built up.

Are you at Lakenheath in Suffolk?  My BIL was stationed there a few years back and we had a nice visit.  Green King and Adnams are not far away.  I don't mean to hijack, but it brought back some fond memories.

Commercial Beer Reviews / Re: Old Rasputin
« on: November 13, 2011, 05:58:37 PM »
North Coast is one of my favorites. This is a well made stout (imho)  I also really like their Pranqster.  Two great beers from the same brewery... both are on my regular "buy list". But Old Rasputin was the first one I ever tried from them, and I liked it so much, I've tried every other beer of theirs.

Try the Old Stock Ale.  That's 3.  And Red Seal. That's 4.  I don't think they have any beers that are not great.

Yeast and Fermentation / Re: Probably infected
« on: November 10, 2011, 06:04:28 PM »
I once made a device that does something similar to a beer engine.  I bought a short length of small, threaded copper pipe, a copper cap to screw on one end and a hose barb to screw onto the other end.  I drilled six or so tiny little holes into the end of the cap, attached the other end to a hose from a picnic tap of kegged beer.  The beer is forced through the small holes and breaks the gas out of solution.  I found it in a Zymurgy gadget issue many years ago.  It makes the beer really creamy.  When I get home I'll see if I can add a photo.

By the way, Phil, we told you so!

The Pub / Re: help!i
« on: November 08, 2011, 05:39:26 PM »
I have a mac laptop and an ipad which always work.  My two pc's - not so much.

General Homebrew Discussion / Re: Did I Just Ruin My Wort?
« on: November 07, 2011, 03:13:38 PM »
I usually ferment my ales at 60F, so there's no problem there, especially since you have already got signs of fermentation.  It is OK to add oxygen even several hours after pitching.  On really strong beers I have aerated even after fermentation has started.
Sounds like you can relax now.  ;)

The Pub / Re: fish story
« on: November 06, 2011, 05:58:02 PM »
I believe you, Tom.

All Things Food / Re: BBQ Style
« on: November 05, 2011, 08:56:41 PM »
Red snapper?  Did you catch that in the Gulf?

All Grain Brewing / Re: All grain brewing in the winter
« on: November 05, 2011, 12:10:04 PM »
Of course its just the opposite here.  It's much more difficult to stand over a boiling kettle in the summer when it is 90 degrees out, so winter is brewing season in Florida.

I'll be loading up my gear and taking it to Southern Brewing's new space to brew for Teach a Friend Day.  Ten gallons of Dort Export.

Equipment and Software / Re: Blichmann Beer Gun
« on: November 03, 2011, 09:09:09 PM »
I have also had the rubber tip fall off into a bottle more than once.  I'm vigilant about checking it before use now.
I also run some of the next beer through it into a container when bottling more than one beer.  Always start with the lightest, least flavorful beers and finish with the smoked and pepper beers.
I don't run sours through the beer gun.  I'd rather carbonate them in a plastic bottle with a Carbonator Cap and gently pour into cold glass bottles.

The Pub / Re: The McRib is back!!!
« on: November 03, 2011, 08:52:53 PM »
Here where I live, McDonalds food and balut are equally available, and hold equal attraction for me - zero.

I cannot remember the last time I ate food from McDonalds.  I think LBJ may have been President at the time.

My wife likes to say with pride that she's the only person in the USA who has never had a Big Mac.  She may not be, but the fact that she's proud of her status is nice.
There are so many local places to get better food I tend to stay away from the chains.

Beer Travel / Re: Salt Lake City
« on: November 03, 2011, 05:29:52 PM »
Strange laws, indeed.  You can't have a beer at the bar unless they put some food in front of you, for one.
I was impressed that the brewers there could coax a lot of flavor out of session beers.

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