Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Topics - tubercle

Pages: 1 2 3 [4] 5
46
The Pub / R.I.P. Coach Skinner
« on: September 21, 2010, 06:34:37 AM »
Leonard Skinner, the name sake of Lynyrd Skynyrd, passed away Monday.

http://www.guardian.co.uk/music/2010/sep/21/lynyrd-skynyrd-teacher-dies

47
The Pub / Capazolli's Trip to South Carolina in 2011
« on: September 15, 2010, 02:16:09 PM »
Here we go. Want Capozzolli to get a real education?

48
Equipment and Software / Onederbrew???
« on: September 10, 2010, 01:57:42 PM »
What ever happened to the Onederbrew?

 That guy was supposed to send me one to try. :P

49
The Pub / Worlds Oldest Beer Found?
« on: September 03, 2010, 09:05:59 PM »
Check out this news article.

Anyone else heard of this?

http://www2.wspa.com/news/2010/sep/03/2/worlds-oldest-beer-ar-786567/

50
The Pub / Wha...????
« on: September 01, 2010, 01:47:54 PM »
Somebody took over the Discovery Channel and is making threats? Is this someone who would rather watch those brain-dead reality shows? As the great Merle Haggard sang "We are headed downhill like a snowball headed for Hell".

51
The Pub / Tubercle is a grandpa again
« on: August 23, 2010, 10:20:16 AM »
8:31am, 5lbs, 12oz.

Grandson #4.

The legacy continues....

52
Kegging and Bottling / Portable Kegging
« on: July 31, 2010, 12:42:17 PM »
 I was cleaning a keg and noticed stamped on the side "max pressure 130 psi"

 That put me to thinking.
 There are a lot of questions on this board about how to pressurize kegs for pouring when taking to a cookout, etc. when taking the whole cylinder and regulator is not desirable.

 I know there are those little cylinder things but...how would pressurizing an empty keg to about 15psi and hooking a gas to gas jumper work? That might be enough to push out a whole keg.

 Just a thought.

54
Commercial Beer Reviews / Success Story!!!
« on: April 28, 2010, 04:56:56 AM »
A lot of home brewers occasionally post about wanting to start their own brewing business. Here is a success story of patience and perseverance. This is just a few miles up the road from me. Maybe this will give some of you hope and ideas if this is your dream.

http://www.goupstate.com/article/20100427/ARTICLES/4271038/1086/news07?Title=Campobello-homebrewer-s-debut-ale-getting-attention

55
General Homebrew Discussion / 2010 Hop Harvest!!!
« on: April 01, 2010, 02:41:52 PM »
A couple weeks ago my hops broke ground.

This morning I harvested 25 lbs. And that's just from one bine :o

One down, 6 to go. Looks like it's going to be a good year.

Amazing to get a harvest and its only the 1st day of April. ;D

56
The Pub / New Hobby
« on: March 20, 2010, 02:55:27 PM »
Tubercle has a new hobby...

...making cheese!


If I had known it was this easy and cheap I would have done it years ago.

Got 8 pounds of cheddar, 2 pounds of pepper jack and some sort of parmesan-something-or-other-hybrid-mutant I made up that is aging now. Waiting is the hard part. ;D

  The Tubercle household loves cheese so why not.

And it easier than making beer.

57
The Pub / Another Brew Buddy Loss
« on: March 08, 2010, 08:38:03 AM »
  The Tubercle household lost Mimi, our little Boston female, last week. She succumbed to lung cancer but didn't seem to be in any pain as best we could tell. The passing was quite and peaceful. Mimi was rescued from a puppy mill and hopefully her last 2 years living in luxury made up for some of the previous 7 years as a forced breeder.

RIP....

 As most things in life tragedy brings opportunity and this gave us and opportunity to adopt a shelter dog.

Meet Bug....



Bug is a Boston/Pug mix, hence the name, and he will become Doc's companion (my other crazy Boston buddy) and I will introduce him into the world of basking in the sun while the brew is boiling soon.

58
All Things Food / Chow Chow
« on: December 31, 2009, 08:47:17 AM »

 Tubercle loves chow chow.

This is my grandmother's chow chow recipe that she had written on the back of an envelope. I thought I would share it with  everyone. This makes a bunch so some scaling down may be necessary.

There are tons of recipe variations so make it to your liking.

1 peck green tomatoes
3 - 4 hot peppers
1 large cabbage (shreaded)
5-6 cups sugar
8 large onion
2 quarts vinegar
3 green bell peppers
3 red bell peppers
1 tbsp dry mustard
1 tsp celery seed
¼ cup plain salt
*1 tsp allspice
*2 tsp cinnamon
*1 tsp clover (* place in bag)

Let tomatoes and onions and salt stand overnight. Then drain and squeeze-dry. Add cabbage, pepper, dry mustard and celery seed. Mix.

Boil vinegar and sugar (5 min). Put in rest of spices in bag. Boil 5 minutes more. Remove bag of spices. Mix all vegetables and boil 5 minutes more. While hot, fill jars and seal.


I have tweaked this recipe several times and go light on the tomatoes and a little heavier on the cabbage and add black peppercorns to the spice bag.
 
Use standard hot bath canning and sanitation methods, please...

59
All Grain Brewing / Pumpkin Seeds???
« on: November 25, 2009, 01:58:41 PM »
  I was just harvesting the seeds from a pumpkin Ms. Tubercle was using as a Halloween decoration so I could roast them.

 I noticed some of the seeds were partially sprouted.

Tubercle had an ephf.....ephiy....ephyif....bright idea that this is malted pumpkin seed!!!

 I'm saying it was like getting hit in the face with a carp rod.

Tubercle started wondering if they would contribute any sugar in the partially sprouted stage like barley, corn and wheat. Anybody got any data on this???


Also, after the seeds are roasted they are kind of crunchy and bet they would grind up well in the ol' BC.

 Roasted flavor and color contributions??

 We brewers sure do think weird.

 Stop me before it's too late.

60
The Pub / Any beekeepers?
« on: November 16, 2009, 09:02:26 AM »
  Tubercle has got in his mind he is going to raise honey bees.

 All I know about them is what I have read online and watching youtube videos.

 I'm sure there is a lot to go wrong. Anybody got any experiences to share?

Pages: 1 2 3 [4] 5