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Messages - dimik

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The Pub / Re: Scientists Discover Booze That Won't Give You a Hangover
« on: March 02, 2010, 08:26:20 PM »
Lol, just imagine keging your hoptastic IPA with oxygen...

The Pub / Re: The deed is done.
« on: March 01, 2010, 07:45:13 PM »
Good luck with the move man!
And yeah, drop a ton of stuff. You'll not regret it, and will be amazed by the amount of possessions you really don't need.

The Pub / Re: Forum Members Pics
« on: March 01, 2010, 05:10:35 AM »
Just felt like bumping this topic in hopes of seeing more of everyone!
Don't be shy people!

Commercial Beer Reviews / Re: Ommegang
« on: February 20, 2010, 05:37:00 PM »
I think you just might have committed a crime against high art :(

The Pub / Re: A newer, helathier Weaze.
« on: February 18, 2010, 10:23:43 PM »
Dude, won't you lose your moobs that way? What'll you do then?

The Pub / Re: tipping?
« on: February 18, 2010, 11:46:57 AM »
Yeah, "Waiting" is indeed disturbingly accurate.

The Pub / Re: tipping?
« on: February 10, 2010, 05:02:37 PM »
I leave tips when going out. I never ever leave tips when getting some pizza, because cutting a piece of pizza does not involve any labor. And I never order food to be delivered.

Now, working in a jewish catering for the last 5 years, I saw a grand total of $30 in tips, and all of it was in a single wedding (bride's father was happy). That's right. No tips, EVER. After hundreds of weddings...
On another occasion, we went to Niagara Falls for their passover and worked like slaves for 10 days straight. Since we had the same tables for the entire duration, we all got to know our clients and found out, that the caterer was charging a lot from each person as a charge for waiter services. I'll let you guess if we saw more than 10% of that money... And that's why I never ever did those jobs again.
The only times one does get tipped in on private parties and only if the caterer is not a completely greedy bastard, which is rare, I know only two and they're brothers, and literally shakes the client for a tip for the guys.


Lol, seriously, it's very pleasant :)

Beer Recipes / Re: Roggenbier
« on: February 10, 2010, 07:13:35 AM »
I brewed one as per NB's recipe and it is still in primary, but I gotta say rye makes it thicker and there was so much break it was just literally standing like a tree or some kind of a stalagmite in my kettle lol. Never seen anything like that.

Yeast and Fermentation / Re: stuff I'm finding under the microscope
« on: February 10, 2010, 06:58:29 AM »
Holy cow!
I leave this forum for a few months and come back to a "gram staining your beer" thread! lol great topic guys! really nice photos.
I didn't expect people to play with microscopes, stains, hemocytometer and blood agar (that must have been the most surprising part of it) in the name of homebrewing. Great job! Keep it up :)

The Pub / Re: hey Pinnah we are finally getting hammered
« on: December 19, 2009, 06:38:19 PM »
It just started snowing here in New York City about a minute ago!
Woo Hoo!

I just get tulips from work... we have several hundreds of them so no one will miss a few... and we only use them once a year at best.

Ingredients / Re: All grain kvass recipe?
« on: December 18, 2009, 06:25:46 AM »
I've been drinking kvass since childhood (my parents used to make it), and now that I brew, I make it for them.
To be honest, I've never seen or heard of it made with malted barley. Rye or wheat bread (rye is better IMO) is pretty much the main ingredient. And traditional kvass most definitely does not have lemon peels. It is also quite sour.
I did a few batches with used steeping grains, and all they did was add a bit of color but I suppose using malted rye or wheat could be OK... But anyway, try what you feel is right. There aren't guidelines for making it, other than keeping OG at about 1025, because it's a summer drink, intended to quench thirst and get back to work rather than quench thirst and knock you out on the lawn :)
Basic recipe is this:
Dry and toast about a loaf of rye bread. The darker you toast, the darker kvass will be, but don't burn it. Heat up about 3-4 gal of water. You can boil it if you want, but it won't make any difference. Put your dry bread into a bucket, and pour the hot water in.
Now here, you can either add some sugar to this "wort" or you can mash some grains in that water, like you do with beer, before pouring it over the bread. That's pretty much it. Ferment with the bread in there. I usually use baker's yeast and ferment at room temperature, but tried Nottingham and found it gives drier result. If using beer yeast, ferment cooler to avoid unpleasant flavors... unless you're using belgian yeast... hmmm I'll have to try that. And don't keep it in there for long because after some time it'll get "stale bread" flavor.
Usually it is done in 4-5 days. Keep tasting it as it gets more sour with age. By day 5 it's sour enough for me. Then you can bottle it like beer and wait 2 weeks to carb (when I do that, I use plastic and use about 1 cup sucrose for 3-4 gallon) or you can keg it and enjoy in a day. It'll be pale straw color if you don't use color grains.
Maybe this isn't what you're after, but this sour bread thing is what kvass is. These days there is black kvass that tastes like tar with sugar and other cloying junk that you can buy in a store. So if you're after the sweet stuff, I can't help you.

Yeast and Fermentation / Re: Yeast Stable
« on: December 14, 2009, 02:10:12 AM »
My amber jar slurry ranch has the following:

I also had 1010, but didn't like that yeast and dumped it all out...

General Homebrew Discussion / Re: Black IPA done.
« on: December 12, 2009, 01:50:13 AM »
Looks good!

The Pub / Re: Exams
« on: December 11, 2009, 05:25:08 PM »
Well, I got a physics exam at 8 am on wednesday, and multivariable calculus at 6 pm on that same day... gonna be brutal. Then there are other exams. Can't wait to graduate, but it looks like retards at my previous college couldn't send my transcripts for three months over to where I'm transferring to, so I may even lose a whole darn semester. In any case, I should be able to get me double degree in about three years :) yaaay! And then it's on to continue my education.

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