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Messages - jeffy

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3391
Beer Travel / Re: Portland, Oregon - 9/7 thru 9/11
« on: September 12, 2010, 08:59:54 PM »
Aside from the beers, how did you like the Kennedy School?  We've stayed there several times and really enjoyed it.

3392
Equipment and Software / Re: new fridge
« on: September 12, 2010, 06:27:49 PM »
They evidently bought one on an episode June 15, 2010, but I guess I'll have to wait to see it come around on reruns.  I find those guys pretty obnoxious.

3393
All Things Food / Re: BBQ Style
« on: September 12, 2010, 06:03:11 PM »
I have a friend who removes all traces of bark before he smokes his malt.  I find this a bit anal, but he says it helps with reducing astringency in the beer.

3394
Yeast and Fermentation / Re: W2112/W4021 Combination?
« on: September 12, 2010, 04:24:25 PM »
I used Cal Lager yeast in a sack strength braggot that attenuated from 1.132 to 1.030 at colder temps than what you have.  That's 77%.  Pitch big and you should get what you want with it.  If not, add the Champagne yeast later.

3395
Equipment and Software / Re: new fridge
« on: September 12, 2010, 02:56:06 PM »
Here's another picture.  I'm so proud of my new fridge.

3396
General Homebrew Discussion / Re: How do you blend your beers.
« on: September 12, 2010, 02:45:24 PM »
Thank you for the ideas.

Another question is how do I blend it into the keg?
Let say I have two kegs with base beer and one empty clean keg.
My blend is 35% (1.75 gal) + 65% (3.25).
How do I know that I transfered 1.75 gal from first keg?
Do I use scale?

Yes, if you are pushing the beer with CO2 from each keg in a closed system, then a scale is the best way to tell how much you have transferred.  If no scale is available and the beers are cold, you can take them out of the cool area and watch the condensation on the outside to see how much beer is inside.

3397
Equipment and Software / Re: new fridge
« on: September 12, 2010, 12:46:01 PM »
Yes, it works and it's quiet and doesn't cycle on very often.
Haven't found an "energy star" on it, but it seals well.
Isn't it cool that something 76 years old still works like it should?

Nice!

Probably weighed a ton! I am in line to get an old fridge from my wife's
granny. It has to be in the 40-50 yr old range. I have been warned already
that if I put a hole in it I have to move out of state...But it is nicely chugging
away at cooling...I know it still works.

I won't be cutting any holes in it.  When the funds are available it'll get a nice shiny coat of paint though.  That's all the restoration it needs.  Yes, it weighs more than I thought - about 275 #.
The top lifts off so all the workings are separate from the steel ice box.

3398
Equipment and Software / Re: new fridge
« on: September 12, 2010, 12:51:49 AM »
That's amazing, surely it must have been recharged at some point.  It must use freon, right?  Can they even put R22 or whatever they use nowadays in something like that?  That's really cool, I'm totally jealous.

I need to get a new bottle fridge, the old one is really inefficient.
No, it runs on sulphur dioxide.  All original.

3399
Equipment and Software / Re: new fridge
« on: September 11, 2010, 11:08:30 PM »
Yes, it works and it's quiet and doesn't cycle on very often.
Haven't found an "energy star" on it, but it seals well.
Isn't it cool that something 76 years old still works like it should?

3400
General Homebrew Discussion / Re: Nervous about my original gravity...
« on: September 11, 2010, 08:32:38 PM »
Was this an extract or all-grain batch?  How much malt?

3401
Equipment and Software / new fridge
« on: September 11, 2010, 07:50:08 PM »
I inherited this circa 1934 GE Monitor Top refrigeration machine.  Works great.  The hard part was getting it from Cincinnati to Tampa.

[/img]

I seem to be having technical difficulties loading the pictures.....

3402
Questions about the forum? / Re: 1st Kit and Other Rankings
« on: September 11, 2010, 02:59:57 PM »
Quote
Now...Now...there Keith...behave yourself.

I thought you were supposed to be studying.

3403
General Homebrew Discussion / Re: How do you blend your beers.
« on: September 11, 2010, 01:14:16 PM »
I've been known to blend kegged beers when bottling for competitions, mostly to make an overly smokey rauchbier a little milder and maltier by blending with a bock or a fest beer.  I experiment with the amounts to taste and then fill the bottles to a certain point with one and then top off with the other.
I've hear of others who brew a strong version of a beer, say a light lager or a scottish ale, and then add boiled, cooled, carbonated water to mimic the "weaker" beer in the same category.
As far as being consistent across batches, do you mean the base beers or the blended results?

3404
The Pub / Re: Name That Tune!
« on: September 10, 2010, 09:23:17 PM »
Jay-Z,  99 Problems

but I got nothing for a new one
I just keep picturing Jamil trying to rap.....

3405
Beer Recipes / Re: English IPA tips
« on: September 09, 2010, 05:40:35 PM »
Because they're British and part of the EU.  That's why they mash in degrees Celsius and use EBC for colour.
Those would be examples of measurements that are different from most "English" measurements.  Celsius vs. Fahrenheit, EBC vs. Degrees Lovibond.  From what I read, EBU's and IBU's are the same, which is why I asked why there would be two names.  If an IBU of 35 is the same as an EBU of 35, why call it by a different name just because you're overseas?

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