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Messages - majorvices

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4846
Yeast and Fermentation / Re: Starters?
« on: May 20, 2012, 08:38:46 PM »
I used jamil's yeast starter page for  a while but later found www.yeastcalc.com and it really helped me with stepping up to a larger starter for larger batch sizes.  Also it will tell you how much dry extract for the starter size you desire

Nice! Never saw that but looks great - thanks!

4847
The Pub / Re: Replacing old tub - can I do this?
« on: May 20, 2012, 08:06:13 PM »
FWIW my hands are like 80 grit sandpaper. No carpet, all hardwood. *snicker*

4848
The Pub / Re: Replacing old tub - can I do this?
« on: May 20, 2012, 04:16:44 PM »
Dude, forget that mess, and just get it reglazed. Its a fraction of the cost as a new one, and looks brand new when done.

If you do decide to pull it out, go with the sledge hammer, and wear safety goggles. (myself, I wear safety goggles 24 / 7, no matter where I go. Never can be to careful) you'll need to tear your existing surround or tile down, and replace with green board, or ideally, Durock. Be prepared to do some framing also, as you will most likely have to make some modifications to get the new fiberglass tub in, even if the advertised dimensions are the same as the old. And, if you have a cast iron tub, I'm sure you have a least some cast iron plumbing. You'll probably end up tearing some of your floor up too. If you have a few skills, and a BFH (big f***king hammer) you can do it. But I would seriously look at reglazing it. Heck, it might even work out better for you just to fly me down there and let me do the work in exchange for beer and an erotic massage.

I'm not sure there are any reputable massage parlors down here but I'll star looking tomorrow. ;D

Reglazing ... I'll look into that. Can you reglaze and change the color? The woman who owned this house before me was a lesbian doctor and she had some .... Interesting color choices. Maybe she does massages, I'll am her.

4849
The Pub / Re: Replacing old tub - can I do this?
« on: May 20, 2012, 08:19:18 AM »
The tub is some type of acrylic or apoxy. I guess I just need to start by taking it out. Demolition probably won't be my biggest problem.

4850
The Pub / Replacing old tub - can I do this?
« on: May 20, 2012, 07:54:44 AM »
I am not a very good home fix-up guy, but I also was quoted $5K to replace the old, cracked tub in my bathroom. I can do tile and I can handle a little plumbing or pay a pro, but I have no idea how to remove, let alone instal, a tub. Anyone ever do this before?

4851
Yeast and Fermentation / Re: Mixing Lager Yeasts - Pros and Cons
« on: May 18, 2012, 02:46:06 PM »
Denny & Major, I hear ya. There might be nothing to gain in the end at all. Ehhh, saying that I did it...that doesnt matter either I suppose. I do really like the feedback though. It is always appreciated when seasoned veterans are approachable and active in this community. Cheers to that for sure! Once again - thanks for the replies. It is about a week into fermentation @ 48 degrees, in a couple of weeks I will know the outcome.

are you saying Denny and Major are old? well, Denny, okay I'll give you Denny but Major still has lots of life in him.

+1

4852
Yeast and Fermentation / Re: Mixing Lager Yeasts - Pros and Cons
« on: May 18, 2012, 10:30:28 AM »
Normally when you blend yeast you are going for the flavor characteristics of one and the attenuation of the other.

4853
Yeast and Fermentation / Re: German Ale yeast for a Robust Porter?
« on: May 18, 2012, 10:27:51 AM »
Half will be plenty.

4854
Yeast and Fermentation / Re: German Ale yeast for a Robust Porter?
« on: May 18, 2012, 09:14:41 AM »
while I didn't have much luck with it as a house strain, there are a lot of commercial breweries and brewpubs who use wlp029 in everything from kolsch to IPA and porter.

4855
Ingredients / Re: Sanitizing pecans
« on: May 18, 2012, 08:14:24 AM »
Toasting them will completely change their flavor. How about a short microwave? I've never tried this myself.

Thats a flavor you want however, imo all nuts should be toasted before consumption or use or whatever. Brings the oils of the nut out and makes it taste like it should.

My thought as well.

4856
The Pub / Re: Project Fedora
« on: May 18, 2012, 05:55:16 AM »
Sorry.  My hat is a custom-made grey derby.  Which is much more fun than a fedora!

I need to add a derby to my haberdashery.

4857
Ingredients / Re: Sanitizing pecans
« on: May 18, 2012, 05:22:48 AM »
You are probably alright not sanitizing them but toasting them at 350 for twenty minutes should to the trick.

4858
Going Pro / Re: OK, we're doing it
« on: May 17, 2012, 07:52:25 PM »
Absolutely!!! Agree 110%. I just remember how silly I felt brewing on a 1 bbl system when I started so I can't help but pass on the advice. But like I said, maybe I misunderstand the situation.

Without a doubt I wish you the best of luck. And fwiw it's not negativity, just hard earned experience. But everyone's situation is different. Here's hoping you make the most of yours!

4859
Going Pro / Re: OK, we're doing it
« on: May 17, 2012, 03:22:22 PM »
You can. Having time or wanting too is two different things. The last thing I want to do Sunday on my one day off is brew another batch of beer. Maybe your situation will be totally different than mine. But as easy as it is to set up a 2.5 - 3 bbl system it would just be pointless brewing commercially on a ten gallon. Maybe that's not your gig though, just the way I read it.

4860
Ingredients / Re: Simcoe substitutes
« on: May 17, 2012, 01:35:32 PM »
He must've gotten the idea from me.

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