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Messages - tubercle

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16
All Things Food / Re: Olives
« on: October 30, 2012, 06:39:34 PM »
Youtube has a couple of hundred videos on this subject.

I planted an olive tree 2 years ago. Deer nibbled it in half last year. I have a cage around it now. Hopefully in 2 or 3 years I will start geting some fruit.

17
The Pub / Re: Sandy
« on: October 26, 2012, 05:52:41 PM »
Since my company is one of the top 5 major suppliers to the North Amerian electrical utility market, I expect next week to be very busy.

18
Extract/Partial Mash Brewing / Re: krausen question
« on: October 25, 2012, 07:14:07 PM »
Exploring does no harm in the scheme of things. How else does one learn? Then one develops wisdom and appreciation of those who have gone before.

Amen Euge. My very creed.

As far as sitting on the yeast cake. Weeks don't matter. Measure it in months. That "sitting on the yeast cake will ruin you beer" thing is way over emphasized.


19
The Pub / Re: Another one!
« on: October 24, 2012, 03:15:01 PM »
I would piece it out. Sell the A/C unit, bricks, studs, windows, etc. on Craig's List. Take some of  that money and have the rest hauled off. Sell the empty lot.

20
Equipment and Software / Re: Staining
« on: October 17, 2012, 02:39:34 PM »
Make your own stain and use that. Enviro friendy and you can say "I built that, even the stain".

21
General Homebrew Discussion / Re: Tips for the beginner
« on: October 10, 2012, 06:57:56 PM »
I wouldn't be in a all-fired hurry to jump into grain brewing. It really is another kettle of fish with a lot more areas to make mistakes or have problems. The education can be brutal considering the longer brew day and when a batch sucks after a bunch of effort it is tough to bear.

After that bit of discouragement... At least get the other areas down pat before delving into a more complicated process.

Fellow brewing brother Euge...allow me to disagree just a moment (sorry, been drinking too much extract brew and this borders on PWD).

 I have found that all grain is no more effort than extract. It adds about an hour to the brew day in my case. More if you are less experienced but the gap closes with experience. I basically started with all grain and after reading all the trials and tribulations of extract brewers went back to that to experience what the extract brewers were experiencing so I would have a better understanding. I found myself limited as a result and struggle to duplicate what I can with all grain and find it actually more frustrating, which is the opposite reason I brew my own. I regressed in a sense.

 Yes, the education can be brutal if you let it, but the rewards are synergistic if you just let it happen. It's the attitude of why you brew that matters. Not time or effort.

Personally I am making some very good brews with extract now. This is a side of the art I never really got to experience and would have no problem if this is all I had to my disposal from here on out.

I've said enough.

 But thanks to you I have come to know and love the art of making sausage!!!

OK, the Tubercle is singing off and makes apologies for highjacking. Back to good and wholesome advise for the new brewer.

22
General Homebrew Discussion / Re: Tips for the beginner
« on: October 10, 2012, 05:07:40 PM »
Extracts and partial brews make excellent beers. Do that if you have limited equipment but go all grain as soon as you can, if you can. It's much easier than it sounds, I went all grain on my 3rd batch.

Dry yeast makes very good beer.

Understand the difference between clean and sanitized but don't get obsessed. Just do both to an acceptable level.

Don't ever stress out over making beer. Too much to worry about already. If this adds to it, just go buy some. It's supposed to be fun.

Beer has been made for several thousand years. You won't come up with anything that hasn't already been tried. I refuse to think I'm not as smart as the Summerians, but then again I learned from them.

Keep it as simple as possible. Figure out what beer you like best and make it. Don't worry what others think about it, it's YOUR beer. If they criticize, invite them to make their own.


23
Yeast and Fermentation / Re: Reusing yeast
« on: October 03, 2012, 04:27:38 PM »
I think the only way you'd have a pure culture is using slants, correct?

If we're talking about cell-to-cell genetic variations, even that wouldn't be enough. You'd have to plate the yeast and culture from a single cell.
But if we're talking cell to cell genetic variations, even going from a single cell would introduce mutations. ;)

For all practical purposes, though, any yeast propagated from a yeast bank's master culture can be considered "pure", IMO.
I agree.  If the strain is so unstable that simply growing a culture gives you a lot of variation, I think it is too unreliable to use for brewing.

 Y'all are talking like all variations are bad. Compared to what? Commercially produced yeast? I have a Frankenyeast I have used for years..I forget how many now, at least 10...and it produces very good beer. I'm sure the number of mutations has many zeros but Ol' Frankie is doing well.

 Frankie lives in the back of the fridge in a mason jar but ocassionally I let him out to play. A couple of tablespoons in a starter and he is as happy as can be.

 There is a finite number of commercial yeast but an infinate number of mutations available.

 WARNING: Do not try this if you locked into "making to style", of which there is a finite number also.

 What is served at Chateau Tubercle is infinate and immortal.

24
Equipment and Software / Re: Freezer concern
« on: September 25, 2012, 04:40:42 PM »
I suspect no issues. It should as insulated on the bottom as elsewhere. Raising it 3 or 4 inches should give good ventalation and prevent the condensation.

25
Ingredients / Re: Favorite method for toasting oats
« on: September 25, 2012, 03:11:10 PM »
I usually roast a bunch of various grains all at one time (not mixed) then blend them together for the recipe mix and store them in quart jars with a coffee filter on top held in place with a rubber band. I can't tell any difference in those used right away vs letting them air out except the odor diminishes. The taste seems the same.

26
All Things Food / Re: Cheese and Cheese making
« on: September 23, 2012, 08:49:37 AM »
Looks good. I started the same way also. There is a lot of downtime though but you can multi-task during this time with chores, etc....

27
All Things Food / Re: Injection marinade for chicken
« on: September 19, 2012, 02:32:15 PM »
I deep fried two that I injected with 50/50 beer and butter. Yes.....it was epic!

Done that^^^^^

 I also use a creamy italian dressing/butter mix.

28
Extract/Partial Mash Brewing / Re: First Time In Glass Fermenter
« on: September 15, 2012, 06:24:06 PM »
.... but I added some stuff to my distilled water to get used to worrying about water chemistry. ....

Hmmm...For some this an obsession. For me, I brew and sleep like a baby.
I pity those who obsess.

"Pluralitas non est ponenda sine neccesitate" - Occam

29
General Homebrew Discussion / Re: I once had too Many Beers.
« on: September 06, 2012, 07:27:34 PM »
Tuberclce once had too amny berreers
Suppoeosed to type somthing here
it supposed to rymke
somrthing, sometinking etc..

30
Questions about the forum? / Re: Avatars
« on: September 06, 2012, 05:14:44 PM »
I uploaded a red X as my avatar. Now I can't tell if its working or not :-\

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