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Topics - rabid_dingo

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The Pub / Woo Hoo, the recovery is ON!
« on: June 23, 2011, 07:11:25 AM »
Ok, maybe, maybe not. But I am back to full time for 60 days... :-\

I'll take what I can get. Even if it means joining the "dark side" (MGMT) :o

Woo hoo, Two house payments in the works!!!

Cheers boys! *clink*

The Pub / What? No Memorial Day weekend thread?
« on: May 29, 2011, 04:17:55 AM »
In memory of those that are no longer with us.

Enjoy the weekend folks. I hope the weather cooperates for all of us!


Yeast and Fermentation / Acetaldehyde - Yeast and odor of...
« on: May 29, 2011, 04:15:25 AM »
So I brewed a mild with some smoked malt.OG if I remember correctly was about 1.044.
It sat in primary for about 6+ weeks. So I know that is is not an "unfinished" beer. After racking
it to a keg, letting that sit a week and then puting it on a line in my keggerator, I smell
green apples. Not really tasting them. The taste is defenitley percieved but it seems that
I can distinguish between tasting it and smelling it.

So, I have read that racking off the primary too soon may cause this, and that aging may help.

Is it true?

Does anyone have some specific experience with it? It sucks because I was hoping to share it next

Beer Travel / AHA Rally at Stone, anyone?
« on: March 12, 2011, 04:16:13 AM »
I will be there in a bright red T-shirt. Representing the Mile High Monks. Say hi if
you see me there!

The Pub / I simply ask for a raised pint for Thomas D.
« on: February 04, 2011, 08:12:29 AM »
As a precursor, this was posted on Facebook...So...

A friend of mine just lost his infant child. No details but gone nonetheless.

He just said, "We welcome Thomas D. into this world. We are so grateful for the short, but
very sweet time we shared with him. Rest in Peace little guy."

So I have a simple request. Raise a single pint in his honor. Together we'll collectively praise
a much too short lived life. One that had no chance...

Cheers to Thomas D.


The Pub / What "Non Traditional" Instrument do you play?
« on: February 01, 2011, 10:03:04 AM »
A little back story. I have been to Australia twice and since, I own two Digderidoos. I can play them but have
yet to master the circular breathing. Are they any brewers out there that own instruments that they
own and have mastered or are in the process of mastering?

Please to share.

The Pub / I have joined the very exclusive group of brewers.
« on: January 29, 2011, 05:46:58 PM »
So I called my wife at work, this is how it went...

"Start thinking of colors you want in the main floor sitting area. I'd like to get that painted soon..."

"I'd like to get the boys room painted first."

I said. Ok we'll live with the beer stains for a while...

...(two long pauses) I think I heard a sigh.

What did you do?


The trub/wort hit 5 separate walls and that includes 3 areas on the ceiling separated by the beams.

Kegging and Bottling / New Tip. Thought I would share...
« on: January 18, 2011, 06:35:16 AM »
So I have friends asking (begging) me for beer. I keg so it is not that easy anymore to share. Unless
they come over and have a few. So I bottle some bombers when I have a chance and take it to them.

Here is the tip. Of course bottles are clean inside and out, what I did this time, I used a clean 1 gal. rubermaid
pitcher to hold the bomber while I filled the bottle. I dialed back the CO2 pressure and filled the bottles
up. The pitcher caught the excess foam and over-fill. I capped the bottle while it was still in the pitcher (I
set is down on the counter) and filled about 4 bottles without really emptying the pitcher.

Then grabbed a mug and poured by overfill/foam and enjoyed. No waste...4 Bombers and I had about 8-10 oz
of beer to drink.

It always bugged me to see growlers filled. So much foam and beer just pouring down the drain.

The Pub / Beer Robot Fridge with and app for that...
« on: December 30, 2010, 06:42:58 PM »

Beer Travel / OMG, whirlwind trip to Belgium.
« on: November 05, 2010, 12:12:59 AM »
Going to be in Belgium for 28ish hours. I may hike it to Brugges from Belgium but does anyone know
how far a ride it is really to St. Sixtus? Any recomended spots in Brussels or Brugges in case I cant
make it to the monastary?

For a five gallon batch is one can of FC with preservatives enough to halt the
fermentation? or would I need more?

I am leaning on using one can of the frozen concentrate for the batch, and
I have K-sorbate if i need more. Just wondering if one can would do the trick.

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