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Messages - bluesman

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7621
Pimp My System / Re: Brutus 10 Build
« on: February 06, 2010, 09:14:02 AM »
We worked on the brewstand last weekend and Capp got alot of the welding done.

Here's what it looked like before we started.



Capp welding the top support posts.



More cross supports welded in.



Everything is tacked in and ready for finish welding.



She's a beauty!


7622
The Pub / Re: Beer Drinking Music !
« on: February 06, 2010, 08:29:18 AM »
The Meters were an American funk band based in New Orleans, Louisiana. The Meters performed and recorded their own music from the late 1960s until 1977 and also played an influential role as backing musicians for other artists such as Lee Dorsey and Dr John. While the band never enjoyed significant mainstream success, they are considered one of the progenitors of funk music, and their work influenced many other bands, both contemporary to their work, and after their heyday.

Art Neville, the group's frontman, launched a solo career around the New Orleans area in the mid-1950s, while still in high school. The Meters formed in 1965, with a line-up that included keyboardist and vocalist Art Neville, guitarist Leo Nocentelli, bassist George Porter Jr. and drummer Joseph "Zigaboo" Modeliste later joined by percussionist/vocalist Cyril Neville. They became the house band for Allen Toussaint and his record label, Sansu Enterprises.

http://www.youtube.com/watch?v=_FBnQvd_xzs

http://www.youtube.com/watch?v=KNzilDmPpCg&feature=related

7623
Yeast and Fermentation / Re: Wyeast 1450
« on: February 06, 2010, 08:16:48 AM »
What's the ideal and desired attenuation with this yeast?

7624
The Pub / Re: Getting ready for another Nor'easter...
« on: February 06, 2010, 08:11:30 AM »
We have about 16" right now with another forecasted 12" to come. The drifts are several feet and piling. My Labrador loves the snow...

I am planning to head out and start snowblowing very soon.

7625
All Things Food / Re: Ethnic Cooking
« on: February 05, 2010, 06:17:08 PM »
Here's the lunch we had at the Vietnemese restaurant "Thang Long" last week in Philly. Capp knows good food when he experiences it. The food was very good. Good "stick to ribs" cuisine.



Next door to the restaurant is a place that has live chickens and ducks that can be purchased fresh killed.  :o They have them all on display in cages.


7626
General Homebrew Discussion / Re: Oyster Stout?
« on: February 05, 2010, 05:59:50 PM »
I found this recipe for Oyster Stout on another forum.  :-\

Type: All Grain
Date: 3/1/2009
Batch Size: 10.00 gal
Brewer: Reverend JC
Boil Size: 12.04 gal Asst Brewer:
Boil Time: 90 min Equipment: My Equipment
Brewhouse Efficiency: 75.00


Ingredients

Amount Item Type % or IBU
9 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 39.46 %
5 lbs 8.0 oz Lager Malt (2.0 SRM) Grain 24.11 %
2 lbs 12.0 oz Roasted Barley (300.0 SRM) Grain 12.06 %
2 lbs 12.0 oz Smoked Malt (9.0 SRM) Grain 12.06 %
1 lbs Chocolate Malt (350.0 SRM) Grain 4.38 %
1 lbs Oats, Flaked (1.0 SRM) Grain 4.38 %
10.9 oz Carafa II (412.0 SRM) Grain 2.98 %
2.1 oz Black (Patent) Malt (500.0 SRM) Grain 0.57 %
1.00 oz Challenger [6.30 %] (60 min) Hops 10.8 IBU
3.00 oz Goldings, East Kent [4.63 %] (60 min) Hops 23.8 IBU
1.50 oz Goldings, East Kent [4.63 %] (20 min) Hops 7.2 IBU
1.00 tsp Irish Moss (Boil 15.0 min) Misc
2.00 tsp Yeast Nutrient (Primary 3.0 days) Misc
16.00 oz Canned Oysters (Boil 15.0 min) Misc
1 Pkgs London Ale (White Labs #WLP013) [Starter 1400 ml] Yeast-Ale



Beer Profile

Est Original Gravity: 1.061 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.017 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 5.73 % Actual Alcohol by Vol: 0.65 %
Bitterness: 41.8 IBU Calories: 43 cal/pint
Est Color: 48.2 SRM Color: Color


Mash Profile

Mash Name: Single Infusion, Medium Body Total Grain Weight: 22.81 lb
Sparge Water: 3.66 gal Grain Temperature: 66.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

Single Infusion, Medium Body Step Time Name Description Step Temp
60 min Mash In Add 28.52 qt of water at 164.5 F 152.0 F
10 min Mash Out Add 15.97 qt of water at 200.7 F 168.0

7627
The Pub / Re: Getting ready for another Nor'easter...
« on: February 05, 2010, 04:28:53 PM »
I dreamed I was an Eskimo...

http://www.youtube.com/watch?v=Ws5Xeu3BEQk

7628
The Pub / Re: Getting ready for another Nor'easter...
« on: February 05, 2010, 03:31:11 PM »
Hey no fair!  All you flatlanders getting all the snow and you don't even know how to deal with it! 

We could use a few yards of snow up here!   ;D

Sure we do. A gallon of milk, a loaf of bread, a dozen eggs and beer.  ;D

What more can one ask.  ;)

7629
All Things Food / Re: Ethnic Cooking
« on: February 05, 2010, 03:10:40 PM »


I hope not.  :-\

You supposed to go over for dinner? :D :D :D

No, we head out on the town. It was "Pho" last week again. Good stuff. I'll post a pic later.

7630
All Things Food / Re: Ethnic Cooking
« on: February 05, 2010, 03:05:40 PM »
Ah, Cap's turning into a shock jock type. Next up - grubs on a bed of lettuce, with a mango salsa. Chocolate ant covered cupcakes for desert. Chicha for a refreshing drink.

I hope not.  :-\

7631
The Pub / Re: Getting ready for another Nor'easter...
« on: February 05, 2010, 03:04:02 PM »
It started here ay 3:30pm. The latest snowfall estimate here is 25".  :o

West Virginia and Maryland both declared a state of emergency.

I just pitched the yeast into my ESB. All is well.

7632
Commercial Beer Reviews / Re: Sierra Nevada Glissade
« on: February 05, 2010, 10:37:13 AM »
Haven't tried this one yet, but I saw it in my local LS. I'll pick one up the next time I go there.

7633
Yeast and Fermentation / Re: Wyeast 1450
« on: February 05, 2010, 10:29:14 AM »
Well I'm noticing the aforementioned attenuation issue with my first generation.  I made a 10 gallon batch, one fermenter got S-33 and the other got 1450.  The S-33 finished at 1.014, the 1450 at 1.024.   ???

I kegged a batch yesterday that was made with first gen 1450.  Went from 1.059 to 1.010 in 3 1/2 weeks at 62-63F.  That's about 83% AA.

What syle beer did you make? What mash temp?

7634
The Pub / Re: Getting ready for another Nor'easter...
« on: February 05, 2010, 10:27:19 AM »

7635
The Pub / Re: Beer Drinking Music !
« on: February 05, 2010, 10:25:08 AM »
Victor Wooten is the man.  He might only be 4'9" (exageration) but man can he thump a bass.  I have seen him solo also and he will do some ridiculous things, like tune down his bass mid song without missing a note, then tune it back up before the song is over.  Talk about hands flying all over the place......Crazy.

He has ultimate and extreme control over his instrument AND it appears as though he does it effortlessly.

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