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Messages - majorvices

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4996
The Pub / Re: Good bye dial up, hello 2011!!! Kinda.
« on: October 13, 2011, 05:14:26 AM »
Fwiw pouring down rain right now and no inturruption of service.

4997
The Pub / Re: 12 Extremely Disappointing Facts About Popular Music
« on: October 12, 2011, 06:44:33 PM »
Regardless, that Katy Perry chick is friggin hot.

4998
The Pub / Re: Good bye dial up, hello 2011!!! Kinda.
« on: October 12, 2011, 11:51:53 AM »
No cell phone service at my place. We do have running water and flushable toilettes.  ;)

4999
The Pub / Re: Good bye dial up, hello 2011!!! Kinda.
« on: October 12, 2011, 06:32:01 AM »
$39.99, no installation fee. The $600 installation fee was the stopper for me. Up until now.

5000
The Pub / Re: Good bye dial up, hello 2011!!! Kinda.
« on: October 12, 2011, 06:15:33 AM »
.
I was at a hotel and needed a 256MB file and the download time was going to be an two and a half hours!!! I had my wife get it for me at work to pull out the two files I needed. When I got home I downloaded the file and it took about 5 min.

It certainly ain't the fastest and I won't be streaming any Netflix movies any time soon but downloading a 256 meg file in 2 hours would be awesome considering you could never finish the download on dial up. Now checking email at home is a 20 second task rather than a 1-2 minute task. I'll take it. For now.  ;)







5001
The Pub / Good bye dial up, hello 2011!!! Kinda.
« on: October 12, 2011, 04:44:24 AM »
Some of you may know that I live so far out in the sticks that I have not had access to high speed internet for 7 years or so. Welp, I finally got rid of dial up and got satellite internet through Hughes Net. Not as fast as the cable modem at work but soooo much better than dial up. And I also have WiFi through out the entire house now, which means I can surf the forum on my iPod. Woot!

Side note: I actually downloaded the Avenger's Trailer yesterday (20 megs). Still took about 10 minutes or so but I could never do that on DU.

5002
Ingredients / Re: Prickly Pears
« on: October 12, 2011, 04:33:34 AM »
Sounds like a great idea! General rule of thumb is 1-2 lbs of fruit per gallon. That would be a good starting point.

5003
Ingredients / Re: Weirdest thing: Sulfur Removal tip
« on: October 11, 2011, 07:47:00 AM »
I'm not worried about stLing. This beer will be gone in under 3 weeks.

5005
Ingredients / Re: Weirdest thing: Sulfur Removal tip
« on: October 11, 2011, 04:46:11 AM »
Just don't let it go too long, or it will pick up metallic off-flavors.  I'd keep a really close eye on it.

Yeah, I was always under the impression that due to low pH of beer that copper was only safe on the wort side, but Palmer says "Copper is relatively inert to both wort and beer. " from the link posted above. Still, I'm not going to take any chances. I'm aiming for short exposure.

Also, FWIW I think the mineral stripped for copper for yeast health is zinc, IIRC. There might be other trace elements as well.

5006
Ingredients / Re: Weirdest thing: Sulfur Removal tip
« on: October 10, 2011, 07:03:35 PM »
I had tried bubbling Co2 up from the bottom through a diffusion stone and it helped some but not enough. Perhaps I didn't give it enough time but you can strip other aromas from the beer this way as well, not just sulphur. The copper trick works faster and better IMO.

5007
Ingredients / Re: Weirdest thing: Sulfur Removal tip
« on: October 10, 2011, 05:49:44 PM »
I wonder how much contact time you need.  Coul adding a piece of copper to the racking cane work.

Also, aren't pennies made mostly of zinc now a days?

For a 12 oz glass of beer it took about 3-5 seconds of stirring for the aroma and flavor to be completely gone. I'm going to just add a couple lengths of copper to the BT and let sit for an hour or so and sample it. Hopefully that will do the trick.

But, yeah, copper on the racking cane might very well be all that you would need.

5008
Ingredients / Re: Weirdest thing: Sulfur Removal tip
« on: October 10, 2011, 03:14:37 PM »

Do you have any copper on the hot side in your system?  Might help reduce it, but the yeast may still produce more.

Used to, but now, no, not really. I am going to start adding a couple pieces to the boil now. I seem to have been having a problem with sulfur in beers lately, especially with dark beers. Hoping this will help eliminate the problem.

5009
Ingredients / Re: Weirdest thing: Sulfur Removal tip
« on: October 10, 2011, 02:47:17 PM »
Yes, Jeff, that is essentially what the post said - that the copper reacts with the hydrogen sulfide. I'm just amazed at how well it works. It really is like magic.

5010
Ingredients / Weirdest thing: Sulfur Removal tip
« on: October 10, 2011, 12:51:59 PM »
I have a beer that I racked too early and it was just full of sulfur. Smelled absolutely fetid. I looked up some solutions and found a tip on a wine making forum that suggested pouring a small glass and stirring the wine with copper. And that if it works to try racking the wine through copper tubing.

Tried the stirring thing and side by side the difference is simply friggin' amazing! The beer stirred with copper tastes and smells exactly as it should. The other smells a little like ass.

I'm blown away, had never heard of this technique. The beer stirred with copper is delicious and completely drinkable, the other I couldn't finish an entire glass. Has anyone else heard of this?

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