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Messages - Joe Sr.

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1306
Equipment and Software / Re: Staining
« on: October 18, 2012, 11:39:03 AM »
I own a number of wood tables and none of them are finished on the underside.  Do it if you like, but I think it's unnecessary work.

As far as water getting through the slats, I would be more concerned about dampness between the slats than water on the underside.

A table as solid as that one looks, I don't think you need to worry about water causing any structural damage.  By the time that thing rots, we'll all be too old to lift kettles. 

Unless you plan to leave it outside in the elements.  That would be a whole different story.

1307
Equipment and Software / Re: Staining
« on: October 17, 2012, 09:15:42 AM »
Personally, I wouldn't finish anything that can't be seen.  Staining is really only for aesthetics.

Varnish/poly on the underside wouldn't really serve a purpose, especially since I doubt you'll be floating it.

Stain and finish only what is visible.  Less work, same result.

For stains, I wipe it on with a rag.  Better coverage, no brush strokes.

1308
The Pub / Re: Returning Commercial Kegs
« on: October 17, 2012, 06:30:06 AM »
I would also say bring them back to the liquor store (or friendly bar). They can get it back to the system. Going back to the distributor can be confusing.

Thank you for trying to bring kegs back. If it is local brewery you can contact them directly. They will be more than happy to get their kegs back.

I reached out to a friend who is neighbors with the guy that owns the local (and most awesome) Belgian beer bar here on the north side.  I figure he'll take them and get them returned, but I haven't heard back.

The only problem I see is the kegs are sitting down town and someone would need to lug them all the way up here (not really that far, but...).  I don't go down town often, and my poor little GTI won't hold too much.

1309
General Homebrew Discussion / Re: Bourbon Porter
« on: October 16, 2012, 07:51:09 AM »
If I'm not mistaken, Denny's BVIP calls for about a half of a fifth.

It does seem like a lot of bourbon, but it's going into 5 gallons.

1310
The Pub / Re: Returning Commercial Kegs
« on: October 15, 2012, 12:04:14 PM »
Not really looking to get a deposit back.  Just trying to figure out an easy way to get the kegs returned.

Otherwise, they'll get put out on a dock by the trash and a scavenger will grab them.

1311
The Pub / Re: Returning Commercial Kegs
« on: October 15, 2012, 11:44:01 AM »
Thanks.  That's worth a shot.  I'll tell him to try there, but figuring out who has the distributorship might be difficult.

I have no idea how they carve up the city... Not my problem though.

1312
The Pub / Returning Commercial Kegs
« on: October 15, 2012, 11:08:48 AM »
A friend just called me because a caterer left a bunch of empty sankey kegs behind after an event and he wants to know what do with them.

Will any old liquor store take these things back?  The caterer apparently is not returning.

Obviously, they're usable and should be returned.  Just not sure the easiest way to do it.

I figured someone here would know...

1313
General Homebrew Discussion / Re: New Baby Boy - New Brew!
« on: October 14, 2012, 06:03:58 PM »
Congrats.  My boy is running around right now with nothing but a diaper causing trouble.

Have fun!

1314
General Homebrew Discussion / Re: Tips for the beginner
« on: October 11, 2012, 09:14:50 AM »
Keep in mind that to use liquid yeast for a beer that strong, you will have to make a starter.  See mrmalty.com for details.  If you don't make a starter, you'll likely be back here asking questions about a stuck fermentation!

Once COULD pitch multiple packs... though I doubt that was the intent.

Cost being no factor, a this would be an alternative approach.

1315
Ingredients / Re: flaked oats
« on: October 11, 2012, 07:55:12 AM »
I haven't done it, but I'd go with the advice here:

http://www.homebrewersassociation.org/forum/index.php?topic=13466.msg170930#msg170930

Basically, 350 or so until brown.  10 -15 minutes?  Maybe stir them around once or twice so they get evenly toasted.

I toasted some oak chips once and charred them, so definitely keep an eye on the oats. 

1316
General Homebrew Discussion / Re: Tips for the beginner
« on: October 11, 2012, 07:09:42 AM »
1) manage/control your fermentation temperature (fridge, swamp cooler, whatever works)
2) manage your yeast - build a starter, build/buy a stir plate, and make sure you're pitching an appropriate amount
3) read as much as possible
4) move on to all grain if/when you want to
5) learn from your mistakes.  You will make them, as long as you learn from them no worries.

1317
Yeast and Fermentation / Re: Wee heavy help!
« on: October 11, 2012, 06:33:40 AM »
Shouldnt a wee heavy be drier? It sounds like a barley wine to me, with the sweetness.

I'm afraid what you're going to get isn't going to be much like a wee heavy. 

My guess is that once it's carbed up it won't taste overly sweet.  But, it also won't taste like a wee heavy.

1318
Kegging and Bottling / Re: Beer line and transfers
« on: October 10, 2012, 04:13:37 PM »
Since you're under pressure, you shouldn't lose carbonation.

You may get foaming due to the transfer, but it should all go back into solution in the new keg.

1319
Kegging and Bottling / Re: Beer line and transfers
« on: October 10, 2012, 02:22:24 PM »
I also fill from out to out so that the beer is filling from the bottom up and not falling into the keg through the in tube. 

This is important.  I just assumed this is what Euge is doing, but it's a good point to bring up.

1320
Kegging and Bottling / Re: Beer line and transfers
« on: October 10, 2012, 01:12:43 PM »
I have always just vented it occasionally by pulling the pressure release.  I say "always" when in reality I've done this maybe a half-dozen times.

If you're transferring slowly and don't blast out all the pressure, I don't think you get too much foam.




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