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Topics - capozzoli

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16
The Pub / How Much you Brew vs How Much you Drink.
« on: April 25, 2010, 08:36:23 AM »
I was just wondering cause some of you guys brew some serious quantities of beer. Either you are a bunch of raging alcoholics or you are able to give a lot away. What gives?

I have been brewing extract mostly and bottling for over two years now. When I started out I was brewing about once a month. now it is much less cause I don't really drink that much. Im down to about three four beers per week.  :o except for occasions.  I have a basement full of filled bottles that need emptying cause I have some carboys with beer and cider that needs some bottles. It is a catch 22.

Work, kid, responsibilities are getting in the way of my brewing and drinking. Damn it.

I want to build the brew stand. I want to have the keg system. I want all that stuff and I can  build it all myself. For me a lot of the fun is building it and seeing the finished product.

My goal (not in this house but the next) I want the fridge basement prep kitchen/lab and bar with taps and all. But truth is I dont drink much. I may still do it one day but it is hard to justify. It is great for making friends though, isn't it?

17
The Pub / Ginger or Maryanne?
« on: April 03, 2010, 03:32:51 PM »
The way I see it there are only two kinds of people in the world. Those who like Ginger and those who like Maryanne.


18
Ingredients / Planting hop rhizomes
« on: March 26, 2010, 03:43:07 PM »
Got some hop rhizomes from wzl46 today. Dude has been hookin me up!!

 With great anticipation I plan on planting them.

Should I just till some soil and add some fertilizer?

Any other green thumb tricks I should know about.

Not much of a green thumb myself, grew some plants closely related to hops years ago but not sure that it is the same.


19
Equipment and Software / Welding Information.
« on: February 26, 2010, 08:12:18 PM »
Figured I would start a thread on welding, It does play a big part in advanced home brewing right?

Welding is cool, almost as cool as home brewing, and ts fun to share skill and knowledge with others that may find it valuable.

Helping bluesman build his brutus 10 is valuable experience for me cause I will be building my brew stand next. Not exactly sure what design I am gonna go with yet but I can tell you that the Brutus 10 is a real nice design. Most likely gonna go that way.

Haven't been brewing but for less than 3 years, been welding for 25.

Here is a brief tutorial on some welding processes that some may find helpful.



One of the most simplest and earliest types of welding is Gas Welding or Oxy-fuel welding as it is sometimes called.





You use a torch that burns a fuel, often acetylene. There is then the addition of oxygen which vigorously increase combustion. These gases are brought together in a tip which concentrates the flame to a point. Allowing you a great deal of control over concentrated heat. When joining two pieces of steel you have maintain a gap from and between the two pieces of metal being joined. Once you have created a molten pool over the joint. then you add filler metal by dipping a welding rod into the pool. By maintaining your travel speed over the joint evenly and dipping filler metal consistently you will form a "beed" as it is known. How consistent your travel speed, and dipping is will determine how nice your finished weld looks.

Oxy fuel cutting is kinda the same thing. Oxygen and fuel are mixed to a tip. Once there is a molten pool you hit an oxygen jet. This adds more O2 that really sets off combustion and blows the molten metal away. This is the sparks you see flying when someone cuts with a torch.  Again with travel speed one can make an amazingly clean cut cause the flame is so concentrated.



If I am not mistaken before gas welding there was only forge welding. This involved heating two pieces of metal up till they are in a plastic state and then hammering them together.

There are a few other common welding processes.

MIG welding, M.I.G. is an acronym standing for metal inert gas. It is an electrical arc process. The metal is the filler wire which feeds through a gun from a spool. The wire serves as the electrode that carries the current/ ark to the grounded work piece. The inert gas shields the molten weld pool from the regular atmosphere. The weld pool needs to be shielded because molten metal will become contaminated and turn porous and brittle among other things when exposed. There are many different types and mixes of shielding gases depending on the metals and alloys being welded. Most commonly used for steel welding used is a mix of 75% Argon with %25 C02.





MIG is the easiest type of welding to learn for the beginner. If you maintain a good gap with the tip and maintain a good gun angle between your joint and keep your travel speed consistent you will lay down a nice weld. With a little practice it is just like running a bead of caulk.

Stick welding or SMAW shielded metal arc welding





This is a form of arc welding where the electrode and the filler metal are one and the same. The electrode is shielded by a specially formulated flux that is coated onto the electrode. With this process you have to "strike" an arc much like you strike a match. Once you are able to maintain an ark gap you will start to form a molten puddle. The electrode becomes consumed as you move along and form your weld. It takes some practice cause you have to move closer as the rod becomes consumed.

My favorite welding process is TIG Welding, it stands for Tungsten Inert Gas.





With this electrical arc process the current is delivered to the work via a tungsten electrode. The tungsten is non consumable and does not melt in the process. Tungsten is used because it melts at a very high temperature (about 3400 degrees). Much higher than most base metals. For most metals a point is carefully sharpened onto the tungsten and it allows for a very concentrated arc. With this concentrated arc a skilled operator can make very small precision welds.

Just like with MIG welding there is the use of a shielding gas but for the filler meta,l this is added to the weld pool manually the same as with Oxy-Fuel welding. 

Also for most precision TIG welding projects you need a foot pedal. The current (heat) needed at the weld pool will fluctuate so the perator has to compensate with the control of the pedal.

TIG welding is a highly skilled process and takes a lot of practice to learn. Mostly because you have to use both of your hands and your foot. Also every type of metal behaves differently and requires different techniques.



Any other welders here?

Its also important to remember that welding can be very dangerous. Electric shock can kill. You have to protect your skin and eyes from the light cause it will burn you. Never look at the arc with out the proper shaded lenses and a face shield.
Well you know. Ask a pro before you go right into it.

It also helps to know a little bit about this stuff if you intend to hire a welder to work on your brew gear.

Lets talk welding.  8)


20
All Things Food / The Sandwich Thread.
« on: February 21, 2010, 07:05:19 PM »
Who doesn't love a good sandwich? and not to many things go better with a beer. Am I right?

Ive noticed that there are people that cant cook, but can assemble a damn good sandwich.

I have been researching them lately. Lots of good old fashioned ones that are not around any more like The illusive Fried Brain sandwich of Saint Louis.



Or all of the different types of burgers out there. Peanut butter on a burger?

The Cuban sandwiches are great.



What are the famous local sandwiches around your way? Italian Beef?

Around here it is the hoagie which is named for Hog Island at the navy yard. The first one was made there when an Italian ship yard worker turned his antipasto over into an Italian roll. The rest is history.



Here is the land of cheese steaks too.



But I like a Tony Luke's  roast pork and broccoli rabe with  provolone much better.  Oh man are they good.



There is a place near my work that makes a whole roast pig every day. That is what they use on their roast pork sandwiches. OMG. SO F-IN good.

The wonderful world of sandwiches. So what is your sandwich specialty. You own invention? Or a local classic?  Im working on some inventions. Im thinking of a fried soft shelled crab and bacon club. Huh? Huh? or maybe a fried oyster and bacon club. How bout a shrimp scampi hoagie?

Pics to come as I get some of these big boys built. 

What-a- ya got?

23
All Things Food / Kysla Kapusta
« on: November 15, 2009, 07:01:16 PM »
Xmas and New Year is coming up quick folks.

Dont get caught without homemade sauerkraut!!!

For this batch I used: about 10 -15 lbs of cabbage, six granny smith apples, bay leaves, caraway seeds, juniper berrie and kosher salt.



Peel and slice the abbles and slice the cabbage as well. then start adding the cabbage to the crock with a few of the sliced apples some of the spices and a good amount of the kosher salt. Mix it well so that the shredded cabbage is well coated with salt. Then pack it down well with a meat hammer or some other heavey kitchen tool.





Repeat this step in layers until you have done all of the ingredients.Then pound it and push the cabbage to the middle as you go. The cabbage will start to wilt and begin to yield juice.





Then with your fist continue to punch, push and pack the cabbage down until the cabbage is submerged under the juice.



Then put a plate n top to hold it all down. I put a pot of water on there to help hold it under as well.

You can also use a a gallon container filled with water or a cleaned rock.
I keep it on the counter this way for a week or so until fermentation begins. Then I rempve the weight cover it with a towel and move the crock to the basement or closet.


24
The Pub / The United States is Being Scrapped.
« on: November 13, 2009, 08:59:46 PM »
The SS United States that is.

She is moored down on the Delaware river. Its right by my bank so I grabbed this shot today. She is not going to be there much longer cause the rumor is that she will be sold for scrap.



This amazing ship was built late and was put out of business by international air travel.

It still holds the speed record for crossing the Atlantic ocean.

This cause the hull and bulk heads (most of the super structure) is aluminum.

Her top speed and some of her inner engineering is still a secret.

The original owner , who has since died was going to restore her to a working cruise ship. Even though it would cost twice as much as building a new one.

His dream was never realized.

Later they said that they were going to permanently moor her at Penn's Landing, to be a hotel, shopping and entertainment complex.

This would be better than scrapping it all together.

But I am afraid the cost of mothballing it is too high, and the price of aluminum too valuable. Economics will over take nostalgia.

For those who care. I will keep you updated.  





http://www.popularmechanics.com/technology/transportation/4263478.html

25
All Things Food / Comfort Food
« on: November 09, 2009, 04:35:26 PM »
Man I love stick to your ribs dishes.

This one reminds me of my Grandma. Its chicken and dumplings but for some reason we called it Chicken Popeye. (pot pie)



Real easy.

Just take a few whole chicken legs and simmer them in water with a small onion, a few stlaks of celery and a couple of carrots all cut up.a bay leaf, salt pepper and celery seed and a fist full of peas. Simmer till the chicken is tender. Remove the chicken and pick the meat, cut it up and set it aside. Then thicken the broth a little with a mixture of flour and cold water.

For the dumplings mix two cups of flour, 1/2 cup of butter, a teaspoon of baking powder, 1/2 teaspoon of salt. Add ice cold water to the dry ingredients as it mixes till it becomes a moist but workable dough. Let the dough rest for about 1/2 hour then roll it out till it is about 1/8" thick. Then slice them to the desired size. Place them in salted boiling water for a little precook and then transfer them to the stew before they are completely finished.

Add the meat picked meat back to the pot heat up and serve.


So what is your comfort food recipe? Spaghetti and meatballs? Meat Loaf? Gulash?  

26
All Things Food / Everything goes with beer!
« on: November 08, 2009, 03:16:44 PM »
Nuff said?

27
All Things Food / Pizza Fatta en Casa
« on: November 08, 2009, 02:40:32 PM »
Pizza. Lets see em guys!.

I make all different kinds. Some a little 'out there'.

I remember being in a pizza place in Germany. They had an "American" style pizza there. It had canned corn on it.

And all over Eastern Europe they give you a bottle of ketchup with your pizza. If you ask them why they say. "It is very American"



Here is one we made as an app today.




28
All Things Food / Ethnic and Regional Cooking
« on: November 07, 2009, 10:44:23 AM »
Thought this would be an appropriate first post cause I am a much better cook than brewer.

They are two skills that go together really well.

I love authentic ethnic cooking.

Here is an Indian feast that we put out last night.




Anybody out there like Indian food? Ill post some recipes later.

My Iguana really loves Indian food.


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