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Messages - boulderbrewer

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All Things Food / Re: Sausage Slicer - need help
« on: May 18, 2015, 08:52:59 PM »
"If it'll cut a pipe, it'll cut a d!€k"
 So, I can only assume it would slice a sausage just fine. I can make you deal on one.

One for the ages! EPIC!

Going Pro / Re: Bluesman you have made it to e-malt news.
« on: May 17, 2015, 10:12:30 AM »
Let the FUN begin! Congrats Ron.

Going Pro / Re: The most expensive ingredient in beer...
« on: April 29, 2015, 06:31:15 AM »
Just in case Matt doesn't answer. Here is a link.

The Pub / Re: Brand new beer style...
« on: April 22, 2015, 02:29:52 PM »
Try making a pink IPA.  :o It is for a good cause.

Don't want to derail the OP but I thought I understood the whole "brewery guys have beards thing" until I saw that guys mutton chops.  Just had to say it.  Sorry.

Back to your original programming.

I don't get the whole BIPA thing either.  Maybe it's just me being an old guy too set in my ways.


That's not the brewery guy. Scott is the brewery guy.

Sorry for the side shoot topic.

The Pub / Re: Brand new beer style...
« on: April 22, 2015, 07:31:37 AM »
Try making a pink IPA.  :o It is for a good cause.

Going Pro / Re: Well, this happened.....
« on: April 22, 2015, 07:27:36 AM »
Congrats, it bound to happen sooner or later.

Going Pro / Re: Interesting carbonation session.
« on: April 01, 2015, 07:34:06 AM »
One of the things I found interesting in this video is that they seem to be against check valves on carbonation stones since they make the stones have inconsistent wetting pressures... but what is the alternative? I can't believe that they recommend not having any way to prevent beer back flow into CO2 lines.

The only option is to have a 1/4" shut off valve between the carbonation stone and the CO2 line.

Other Fermentables / Re: Anybody try kombucha
« on: March 30, 2015, 08:22:02 AM »
Just started with a purchased scoby this weekend. I didn't see anyone mention to use plain tea because tea with oil (i.e. Earl Grey) can cause mold?

I got some kefir grains too, seeing we will have plenty of milk with two pregnant goats due within two weeks.

All Things Food / Re: Growing food - The Garden Thread
« on: March 17, 2015, 07:44:30 AM »
I'm more than doubling the size of the garden this year. Added a couple citrus trees and an arbequina type olive sapling.

Wow! That should keep you busy.

All Things Food / Re: Growing food - The Garden Thread
« on: March 17, 2015, 07:43:13 AM »
Well hell yea Euge!  Very cool to see you back here in the Garden Thread.
Hope all is well; like the new look.

Wow have oodles of space there!  Your mini orchard could turn into a regular orchard preety quick.  Are you sourcing your apple trees locally?  I have had some pretty poor luck ordering trees through the mail...they always seem to be spindly sticks that take forever to get cracking.

Boulder!  You still have any time to garden?  Owning a brewery might be cutting into you food preservation time?

I finally cut down all my residual hop plants.  Wow the smell of shattering lupulin was amazing in March.
Planted a few rows of carrots, lettuce, spinach, bok choy chard and a few early beets.
Have not tried the burlap yet...but if it gets much hotter I might.  Record heat here today.
It sure is nice, but we will pay for it later in the water year.

 Last fall I was so busy I didn't know one end from the other, this year I hope to have more time. If I can find a couple decent helpers at the brewery and keep ahead of demand.


All Things Food / Re: Growing food - The Garden Thread
« on: March 16, 2015, 09:12:44 AM »
Well some times you have to go to great lengths with a garden to get some things to grow, it depends on your desire and length growing season.

All Things Food / Re: Growing food - The Garden Thread
« on: March 13, 2015, 07:59:06 AM »
Pinnah, you could always start the seeds in a soil blocks and then transplant.

Going Pro / Re: Congrats Tom. You have made e-malt news.
« on: March 12, 2015, 07:20:33 AM »
Very nice article. Congratulations Tom.

Going Pro / Re: Keg Return Article on Mainpage
« on: March 11, 2015, 08:11:21 AM »
Question - why don't more opt to use rubber ended kegs? Kettle proof, don't bang up concrete, and quiet.

The people I have done business with have the all Stainless Steel kegs in stock. I'm usually in a hurry to get them so I choose not to wait for the rubber ended kegs. 

The Pub / Re: 'Changing Tastes Of IPA' Article
« on: March 10, 2015, 01:55:23 PM »
Mine is 92% 2 row, 4% munich, 4% c-40, it usually finishes 1.008 with a max of 1.010. I have noticed in my IIPA that it was very dry tasting before dry hopping and FG of 1.006 after dry hop it has a sweet taste which makes me believe that hops can add to perceived sweetness.

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