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Messages - jeffy

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3436
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.

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

3437
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.

3438
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?

3439
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.....

3440
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?

3441
Beer Recipes / Re: English IPA tips
« on: September 09, 2010, 03:41:52 PM »
WIKI says, "European Bittering Unit, should be the same as IBU"
If it's the same, why are there two names?

3442
Beer Recipes / Re: English IPA tips
« on: September 09, 2010, 01:34:13 PM »
Quote
Bitterness 20 - 45 EBU"
What's EBU?  English bittering unit?  Estimated bittering unit? Eastkentgolding bittering unit?

3443
General Homebrew Discussion / Re: What's Brewing This Weekend - 9/10 Edition
« on: September 08, 2010, 09:27:54 PM »
Good luck on the test, Ron!

No brewing for me this weekend....I'll still have garage/brewery torn up doing plumbing.

Thanks...I think I'll need it.
You seem to have a good grasp of the material.  Remember to practice writing your answers - you'd be surprised how tired your hand gets after three hours of work writing the exam.

3444
Other Fermentables / Re: Fruit Uses Post Fermentation
« on: September 07, 2010, 08:54:55 PM »
I've tasted the cherries from the bottom of a sour Old Ale our club made and they were flavorless and mushy.  Not exactly appetizing.  A lot of trub collects on the fruit, too, which makes for funky flavors.  I'd say, not a good idea to reuse it, but you may want to taste it for yourself.

3445
The Pub / Re: Boulder wildfire
« on: September 07, 2010, 08:14:54 PM »
The caption at your link says it's Paul and Jean Gatza.

3446
General Homebrew Discussion / Re: Should the AHA Keep TechTalk?
« on: September 05, 2010, 10:20:43 PM »
So I didn't get Tech Talk on Monday the 30th, but did receive it in my email Tuesday the 31st.  That's the last I heard of it.  What happened?  I saw a reference to TT version 2, but so far nothing.  'Just wondering what I missed.

3447
General Homebrew Discussion / Re: What's Brewing This Weekend - 9/3 Edition
« on: September 05, 2010, 07:33:36 PM »
Wouldn't you know it?  While I was in here typing the propane tank emptied.  A few more minutes until knock out......

3448
General Homebrew Discussion / Re: What's Brewing This Weekend - 9/3 Edition
« on: September 05, 2010, 07:14:50 PM »
20 minutes from knock out on a traditional bock.  This is the second brew in a row with no problems.  Unless you count overadjusting the pH too low.  The Kolsch from two weeks ago went into a keg and a carboy today also.  I feel like I'm getting something dsone!  And tomorrow is a Holiday!

3449
General Homebrew Discussion / Re: How Common Are Infected Batches?
« on: September 05, 2010, 02:35:05 PM »
"But that doesn't mean the ancient beer wouldn't bee good, I think we just won't ever know."

I think we can be sure that most beer was crap in the good old days. Don't believe it, try brewing without a thermometer, sanitizer, yeast, electricity/propane and stainless steel. Get your water from the nearest creek, river, pond or lake. It would probably be a good idea to pee in the water to replicate the good old days lack of sewage treatment. If there were sewers, somebody else's untreated "discharge" was probably just far enough upstream to not see "floaters."

People will eat, drink, smoke, and inject anything to kill a few brain cells.
I don't think so.  How long would a local brewpub last if it made an undrinkable product?  Think of the ancient brewers/brewsters as local brewpubs who learned their craft from generations of experimentation.  After a while you've got to hit on the right formula.

3450
Questions about the forum? / Re: 1st Kit and Other Rankings
« on: September 04, 2010, 08:27:00 PM »
Yeah, maybe someone can fill us newbies in on the "no pants" thing.

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