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Messages - jeffy

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46
All Things Food / Re: Growing food - The Garden Thread
« on: March 22, 2015, 11:34:17 AM »
Dave it's been especially rainy here but everyone rushes outside in the dry breaks and are getting things ready for the garden and mowing their lawns. I need to get my seeds started if it isn't already too late. Spring has sprung here in Central Texas.
Wow, I was looking at importing some stone crab claws....it is that time of the year you know....
A local brewery is making a stone crab claw stout today.  They mentioned something about mustard sauce, but I am not sure when they add that.  The crab claws went into the boil.

47
The Pub / Re: What's the Weather Like Where You Are?
« on: March 22, 2015, 11:31:16 AM »
Opposite problem here, getting up to the mid-80's today. Spring has sprung here and with the bees swarming around the trees and hedges outside, I may wait for a "cooler" weekend next week. It's already 10 AM, so my brewing window is slowly closing!

Sure, go ahead and rub it in.  ::)

It seems like we skipped Spring altogether and went directly to Summer.  It's 81F right now.

48
Beer Travel / Re: New Orleans Beer Spots?
« on: March 21, 2015, 02:16:37 PM »
I also like the Avenue and both of the two Bulldog pubs, although I prefer the one near City Park as opposed to the one on Magazine.  There's DBA on Frenchman with a good selection.

49
General Homebrew Discussion / Re: BJCP Tasting Exam....I Passed!
« on: March 20, 2015, 06:59:04 AM »
Jonathan, in many of the exams I have taken the exam or been a proctor for the exam we have taken the time to have the examinees listen to what the admin claimed the beers to be and what the proctors perceived/scored. It is not required, obviously, but it is something done in this area since we all want an idea of how it went prior to getting real scores in a few months time.

This is also what I do after giving an exam, a synopsis of what the beers were and the proctors' scores.

50
Ya know, I remember another thread about this very thing a few years ago.
https://www.homebrewersassociation.org/forum/index.php?topic=3715.msg59340#msg59340

edit: found it!

51
General Homebrew Discussion / Re: Books for noobs
« on: March 18, 2015, 03:57:54 PM »
Same here.  I went from Charlie P> Mosher > Daniels.  I did go back and read a good bit of How To Brew though.

I went from Charlie P. -> Noonan -> All of the Classic Beer Style Series publications -> a plethora of brewing and brewing science-related texts

I also owned just about every issue of Brewing Techniques at one point in time.

Sounds like my route, except I had Dave Miller's book between the first two you mentioned.

52
General Homebrew Discussion / Re: Books for noobs
« on: March 18, 2015, 10:24:00 AM »
From what it sounds like I think I'll be getting the Charlie P. and Mosher books first than get that series. I'm a science teacher so I enjoy the technical side of things as well. Thanks everyone!


"When the going gets weird, the weird turn pro."

IMO, you are making a big mistake if you don't have How to Brew.

I don't have it.

53
Homebrewer Bios / Re: Bio - HoosierBrew
« on: March 18, 2015, 04:10:42 AM »
Welcome to the forum!  ;)
(Maybe I should fill one of these out one day.)

54
General Homebrew Discussion / Re: Gelatin Fining
« on: March 17, 2015, 02:49:22 PM »
Take a cup of beer from the keg, stir in a package of unflavored Knox gelatin and let it bloom for a minute.  Put this is the microwave until it hits about 160F, but no hotter than 180F.  Pour this onto the cold beer and quickly shut the bale in case it starts to foam up.  You can do the same thing with the beer in the fermenter, but it works best when the beer is cold.

Thanks jeffy! I'm reading this as an already carbonated keg right?

Yes, but it works either way.

55
General Homebrew Discussion / Re: Gelatin Fining
« on: March 16, 2015, 05:42:03 PM »
This is serendipitous as I was planning on fining in the fermenter for the first time: questions were in order.

Thanks guys for a concise take on the techniques.

My thinking is that the hot gelatin solution in necessary in order to spread (it) out over the entire surface of the beer, cool, then drop thus sweeping the haze, particles and yeast along with it. But my grasp is loose on this sort of fining and not sure if +/- attraction is relevant as well.
Welcome back, euge.  Your understanding is similar to mine.

56
Kegging and Bottling / Re: Beer won't Come out of Keg :-(
« on: March 15, 2015, 12:41:27 PM »
Joe, I can visualize the extra pressure disfiguring the little o-ring on the spring loaded poppet so that it seals the liquid out port right at the quick disconnect.
Anyway, it can't be any where else in the system other than the poppet, can it?

57
General Homebrew Discussion / Re: Gelatin Fining
« on: March 14, 2015, 05:26:59 AM »
Why not use the beer instead of water?
No need to agitate.

58
Events / Hunahpu's Day at Cigar City
« on: March 13, 2015, 04:29:08 PM »
I certainly couldn't afford the entry fee for this event, but since I had not missed it since the inception, I volunteered to pour this year.  I will be pouring samples from Solemn Oath, a brewery in Naperville, Illinois.  I hear they make hoppy, Belgian and Barrel Aged beers, so that's nice.
I wanted to ask y'all what beers should not be missed from the list of beer available, but I'm having trouble cutting and pasting the menu off the interwebs.  It looks like too much good beer to try in one day anyway.  anybody else going to this?

59
Events / Re: National Homebrewers Conference Open Registration
« on: March 13, 2015, 04:29:19 AM »
I booked this last night also.  Does anyone know if they will let us chose which part of the hotel to stay in?

60
General Homebrew Discussion / Re: Gelatin Fining
« on: March 13, 2015, 04:26:38 AM »
Take a cup of beer from the keg, stir in a package of unflavored Knox gelatin and let it bloom for a minute.  Put this is the microwave until it hits about 160F, but no hotter than 180F.  Pour this onto the cold beer and quickly shut the bale in case it starts to foam up.  You can do the same thing with the beer in the fermenter, but it works best when the beer is cold.

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