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Messages - majorvices

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4156
The Pub / Re: BB King tonight
« on: March 11, 2013, 01:09:46 PM »
Yeah, I love BB but when I saw him 15 years ago it was obvious to me he was just "wheeled" out there and that the thrill really was gone. They had another guitarists doing most of the riffs and BB played a bit here and there but was mostly just on display. Cool that I can say I saw him though, he is a legend.

This sounds like the same tour I saw.  The guitar player with the blonde pony tail from Saturday Night Live (Jones, Johnson?) did all the work.
Still not as bad as the time I saw (the back of) Bob Dylan's (head) concert.

Yeah, that might of been it. Thinking now it was almost 16 years ago this coming fall or late summer. My wife was pregnant with 1st child at the time.

4157
The Pub / Re: BB King tonight
« on: March 11, 2013, 11:46:16 AM »
Yeah, I love BB but when I saw him 15 years ago it was obvious to me he was just "wheeled" out there and that the thrill really was gone. They had another guitarists doing most of the riffs and BB played a bit here and there but was mostly just on display. Cool that I can say I saw him though, he is a legend.

4158
The Pub / Re: Growler fills at Delaware liquor stores
« on: March 11, 2013, 09:00:23 AM »
i know of few liquor stores in Colorado that sell beer in growlers, but they don't fill growlers. As a liquor store employee i can only see added issues in terms of inconvenience for the store. I like the idea as customer but as someone who on a daily basis sees what non-responsible drinkers consume it seems like this would be a bad idea.

I missed this. Let me just say I can't abide by the attitude that some "big brother" needs to watch out for the "non-responsible" drinkers. What's to stop someone from buying a gallon of pure grain alcohol and drinking themselves to death? We can't have a society that curtails freedoms for the vast majority of responsible people just because of the few irresponsible. I personally don't like the idea of someone deciding how much alcohol I can "responsibly" buy.

If I am going to buy a gallon of 10% ABV beer I'm most likely not going to be drinking the entire thing by myself. I should have the freedom to buy it and split it with friends. But if I'm at home watching a movie with my wife and I want to try to knock out the gallon myself - as long as I don't get behind the wheel of a car or make a nuisance of myself I should have the right to do that. And it kinda chaps my ass that some people out there think they need to manage other peoples alcohol purchases.

Just sayin'... ;)

4159
The Pub / Re: BB King tonight
« on: March 11, 2013, 08:08:05 AM »
And he defies gravity!

haha! On the iPad it is not upside down.

4160
The Pub / BB King tonight
« on: March 11, 2013, 04:27:19 AM »
I saw him 15 years ago and he was old then!

4161
Yeast and Fermentation / Expected lifespan of O2 canister
« on: March 11, 2013, 04:25:04 AM »
I made the mistake at first of dumping the o2 in too fast and blowing through canisters. Be sure you are just trickling it through. If you dump it in too fast you are wasting it anyway as most o2 will just pour out of the surface and not diffuse into the wort.

4162
Ingredients / Honey in a Heffe?
« on: March 10, 2013, 07:16:36 PM »
I have read a lot about how honey malt leaves a honey flavor, but in my experience it doesn't really taste like honey. Regardless, use it sparingly if you go that route. A little goes a long way.

4163
Ingredients / Honey in a Heffe?
« on: March 10, 2013, 12:28:18 PM »
Add the honey post fermentation for the strongest flavor and aroma. It will still ferment out but you will not lose majority of aroma during co2 put gassing during fermentation.

I don't think I would enjoy adding honey directly the glass.

4164
Going Pro / Filtering
« on: March 10, 2013, 07:19:37 AM »
I've never used a lenticular filter, but I'd choose DE (well, Perlite, obviously) over plate-and-frame.

I have never used a DE filter but the other local brewery in Huntssville which is a quite a bit bigger than us had 2 plate filters before the acquired their DE filter and they sold both of their plate filters so I don't doubt you are right.

We acquired one of their plate filters but I have not used it yet. But I just hired a guy who has a lot of winery experience and is used to working with plate filters and so he'll be doing the filtering. :)

4165
The Pub / Growler fills at Delaware liquor stores
« on: March 10, 2013, 06:07:19 AM »
Pretty funny that as conservative and backwards Alabama can be regarding alcohol we've been doing draft to go sales here for years.

4166
This is embarrassing...
It's embarrassing it's taken this long. The south needs to catch up in many things.  It's hard to believe many things, beliefs, ideals, etc, have take as long as they have to be what they are today. And it's amazing there are still some beliefs around...but that's beside the point...
Congrats, Mississippi.

I agree with you to a point, but I have  a feeling you are being overly stereotypical. There is a lot of great things the south has to offer and it's not all as podunk as you probably think. There's a lot of great culture, great food and damn good people. God, if I had to suffer threw 23 years around a bunch of yankees again I think I'd hang myself. ;)

4167
Going Pro / Filtering
« on: March 09, 2013, 06:29:44 AM »
Thanks for the post, I was looking at that exact model. Where did you get it from?

4168
Ingredients / Fresh Ginger or Dry Ginger??
« on: March 08, 2013, 05:39:58 AM »
I use fresh ginger and prefer to use it best. I agree with the comments above about the uniformity, and I have found that you need to look for large pieces of ginger that are plump with a clean bright color, as opposed to the small, shrivelled dried pieces - the larger the better! The one's I pick out are very uniform in appearance and I find that this uniformity passes along well into the finished beer. I will add that I use about 12 lbs of ginger a month so I have a pretty good feel for it now. I use it sparingly at WP and WP for about 20 minutes then another 10 minutes settling and whatever time it takes to run off. I am looking for a subtle ginger character with no heat. If, on occasion, the ginger is less than I want I will add a little fresh ginger tea after fermentation is finished.

I add 180 degree water to mine (chop it with knife first) and then pop in in microwave and wave it till it is close to boil then let sit for 10 minutes before pureeing in processor then add directly to kettle. I think that this process helps extract more flavor and kills molds and such present on skin. Also makes it super easy to puree.

Just going to give a little hint: Lime leaves go very nicely paired with giner using same technique mentioned above. ;)

4169
Yeast and Fermentation / fermentation issues
« on: March 08, 2013, 05:33:37 AM »
Starter or pitching an appropriate amount of yeast may be the key, but more info into your process is also needed to. As was mentioned above: Recipe? Extract or All Grain (I guess that would come with recipe ;) ). If you are an extract brewer try subbing some plain table sugar for some of your malt extract. Sugar is near 100% fermentable. If you are an AG brewer, make sure your thermometers are calibrated correctly. Those last two keys are just as important as pitching enough yeast.

4170
This is embarrassing...

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