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Messages - pinnah

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946
The Pub / Re: Got Wood?
« on: August 20, 2011, 09:57:45 PM »
 :D I have a couple new chicks this year
but they don't care about my wood.

True enough, that stack is more for pleasure burning and shop heat
than to really get me through winter.  I do have my eye on a couple more standing dead.

Good grief, the people's forest around here is rife with dead wood these days.


Goats are good, fat and spoiled.  Sheila turned up with milk, a virgin producer, I guess she really wants a kid.

Vert, I do love the smell of a coal fire as well...ecopunk aye?
Cheers.

947
General Homebrew Discussion / Re: Bad news for Utah brewers
« on: August 20, 2011, 09:46:35 PM »
it creates an enviroment that gets us serious about our homebrewing.

Heck yes.

I learned how to make beer in that great state. 
Lots of reasons to develop the skill.

Keep it up home-brew Utah.

Interesting how things change....
when I lived there, in a tiny traditional town,
I had an ancient little old neighbor squint at me when I planted hops on the fence,
she told me it had been 70 years since hops had grown there,
as she remembered her grandma had once tended hops in that ground
to make her "barley beer".

Cheers.

948
The Pub / Re: Airline surcharge....
« on: August 19, 2011, 07:45:56 AM »
Is that a bit of Senryū? ::)

 :) nah,
while a bit satiric
I am just partial to the return button

949
The Pub / Re: Sharing small joys
« on: August 19, 2011, 07:42:49 AM »
 :D, I am sure poor philamb did not realize you are a honored member of the USPS force.
truffle schmuffle, head out and find yourself some new world chantys that reek of apricots. :-*

950
The Pub / Re: Airline surcharge....
« on: August 18, 2011, 08:59:25 PM »
$1200 round trip to Japan...pretty good price.

Just think of it as a years worth of tithing,
and dwell on all the good works
a tall pirate like yourself could do there.


951
Beer Recipes / Re: Hack's Sorachi Saison
« on: August 18, 2011, 06:31:03 PM »
Now that looks like a researched postable recipe,
thanks for sharing.

I am totally intrigued by the idea of a Sorachi Saison
yet distressed by the fact that you have some Strisselspalt in there  ;)

Thanks very much for the ideas.

Best wishes for your brew.

952
Classifieds / Re: Wanted: Wet Hops
« on: August 18, 2011, 02:04:14 PM »
 :D, yall are funny.  I did not realize the Classifieds were so cool.

Who knows how you would send fresh-n-wet hops in the mail?

And Denny, I keep telling you...don't pick those things, just leave them be.  They look beautiful all winter long!

953
The Pub / Re: Got Wood?
« on: August 18, 2011, 11:34:06 AM »
man, that stack reminds me of when I was a little kid and my old man was still here - he'd split, I'd stack, during the afternoons in August. 

 :), me too.  I think that is the reason I like it so much.

Ya, that is one ugly stack job, and a bit of an embarrassment.

Mostly due to all the variety, and that juniper is not made to stack,
but is sure puts on a glorious aromatherapy burn.






Splitting is good work.  Although I just did this with that crappy axe I had:



Funny...see the only decipherable words on the handle?  Um Yea.

I have been dreaming of one of THESE BEAUTIES,
but man...$200 smackas for an axe?

Whoee Tom, I used to be able to burn madrone and a little manzanita...some cypress later on.  You guys have wood man.

I thought that was a pretty rude question, until I read your post.   :o

I almost posted got wood for wood?  Just for you. ;D


954
The Pub / Got Wood?
« on: August 18, 2011, 10:20:16 AM »
I love to collect wood for winter burning.
Anyone else? 

Seems like a lot of work I suppose,
but man, stacking against the winter is good pastime!

I guess most of youns live in climates where it never gets cold... ::)

Here is what I have so far:

Some oak (hardwoods are a rarity in these parts), some ancient juniper, spruce (my mainstay) and a little fir.



Nothing like splitting wood to get a thirst on.
Cheers.

955
So, I'm doing the Saison Saturday. I tweaked the recipe one more time after re-reading the section in Farmhouse Ales that was written by Yvan De Baets.  :-\ 

I wouldn't mind hearing your recipe if you feel like sharing. :)

956
Ingredients / Re: Show us your Hops 2011!
« on: August 18, 2011, 08:00:38 AM »
Product.
Couple days in the "oast shed" and ready to package.

Centennial Harvest 2011

Before



After:



Couple pounds should tide me over. ;D  Cheers Growers!  Hella good time of the year.

957
Beer Recipes / Re: Fresh Simcoe hops arriving soon....what to do?
« on: August 18, 2011, 07:56:53 AM »
mmm, I wonder how they ship them?  Sealed up in plastic? 
Mine start to dry up immediately after I have stripped them off the bine.

Seems like you would need to keep them cool and refrigerated.


958
The Pub / Re: "Never Again" beers
« on: August 17, 2011, 02:45:04 PM »
I will second the Never Again at Rockslide in WColorado.  Garbage.  Shame, bc they have a cool location.
Come have one of the worst brews made in the US, "wash" it down with mediocre cafeteria style food served as if it were California cuisine.

 :D

The last time I went there (as in never again),
it was with my homebrewing brother.

The ultracool hipster California cuisine waiter says "whaddya have"
My brothers mulls a second and says "I'll try your Cream Ale"
Ultracool hipster California cuisine waiter says, "BMC drinker aye?" ::)

Yep, not only the attitude and service, but the beers all stink.
Never Again.

959
All Things Food / Re: Jerky
« on: August 17, 2011, 02:33:06 PM »
That sounds really easy.
Thanks for the responses.

So it only takes about 24 hours in the dryer then?

960
Beer Recipes / Re: Fresh Simcoe hops arriving soon....what to do?
« on: August 17, 2011, 12:23:07 PM »
Would I be better off brewing an A/IPA now and dry hopping with the fresh hops when they arrive? 

yes.

Dry hopping wet hops? ;D  Tom should be here in a minute.

Anyway, while I would not want to question your source,
I do think that there is a particular quality to be achieved by using some fresh hops in the boil, or really late in a hop stand. 
Personally, I might be inclined to honor that harvest tradition. ;)

A pound of fresh Simcoe?  Very cool.

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