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Messages - Joe Sr.

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1996
Kegging and Bottling / Re: Bottle Conditioning
« on: September 26, 2012, 07:35:46 AM »
one bottle is usually a 20 oz plastic pepsi bottle.  (they are in the dark),  i can then tell if there is yeast formation in the bottom (usually check at one week as well) and also if the bottle is hard to indicate pressure build up.

This is pure genius.

1997
The Pub / Re: Finding a city
« on: September 26, 2012, 07:32:19 AM »
Except for the 7-8 hour flight time to Paris, it sounds like the Pacific NW is where you want to be. Weather, beer, culture, wilderness, etc., are all there. I like the Ann Arbor suggestion as well. Take a look, you'd probably really like it. I'm also very partial to Chicago and the surrounding areas. Look at some of the suburbs as well. Many are more city-like than common opinions tell you. I lived most of my life in the city, but am not disappointed at all to have moved out to the burbs. Just find one near a train station and you can be downtown in no time. Just my 2¢. Oh, and one more thing. We can self-distribute our beer here.
Good luck!

Mark, we had looked @ Oak Park as a potential good spot. What do you think of it?

The woman who is currently sitting 10 feet from me grew up there and now lives in River Forest.

She loves it.

But it is a suburb.  I do not do suburbs.  I try to limit my trips outside the City limits, but I am very parochial.

1998
The Pub / Re: Finding a city
« on: September 26, 2012, 07:25:30 AM »
Phil

You know Chicago is the only place to be.  Up here in Edgewater we've got everything you're looking for.

The downside (though you likely find this most everywhere) is ever increasing taxes, esp property tax.

Some neighbors did keep chickens (maybe others do, too) but they moved.

Tons of young familys, tons of kids.  Decent public schools if you can deal with the teachers striking now and then (read: in three years when the contract comes up again).  Or the French School, if that's important to you.  A neighbor is a from France and I believe they send their kids to the French School (or L'ecole de Francais or whatever they call it).

I think our cost of living is pretty high, but you probably find that in most major cities.

And you know we have opera.

And the Bears.

JOE

1999
General Homebrew Discussion / Re: CO2 bottle in the fridge?
« on: September 26, 2012, 06:55:42 AM »
Also, IME, CO2 comes out pretty damn cold on it's own.  I believe it cools as it expands from liquid to gas, thus the freezing/frost that can sometimes form on a cylinder.  I may be wrong, as I am not a physicist...

True - except CO2 is never a liquid.

It's liquid in the cylinder due to the pressure. 

Google "paint ball fill station."  If you're filling canisters at home (I'm not, looks WAY to much of a risky PITA) then you need to either invert your larger canister or get one that has a dip tube so that you can transfer the liquid CO2.  Otherwise, you'll never get a good fill on a smaller canister.

People actually do this to save money.  Would scare the day lights out of me.

2000
The Pub / Re: Northern Brewer... shipping... Argh.
« on: September 26, 2012, 06:41:45 AM »
Opera in France?  I dunno...

You're kidding... right?

Opera National de Paris

I tend to sleep through opera, so I am not the best informed.  I think of Italy when I think of opera.

And, yes, I have slept through opera in Italy.

2001
The Pub / Re: Northern Brewer... shipping... Argh.
« on: September 25, 2012, 05:37:17 PM »
Opera in France?  I dunno...

How about you thank her with a wheel of stinky cheese.

2002
General Homebrew Discussion / Re: CO2 bottle in the fridge?
« on: September 25, 2012, 06:55:32 AM »
I would keep the cylinder in the fridge with the beer.  That way the CO2 is the same temperature as the beer your are dispensing.

Why do you think the temp of the CO2 matters?

Also, IME, CO2 comes out pretty damn cold on it's own.  I believe it cools as it expands from liquid to gas, thus the freezing/frost that can sometimes form on a cylinder.  I may be wrong, as I am not a physicist...

2003
All Things Food / Re: Looming bacon shortage
« on: September 24, 2012, 02:46:39 PM »
Right now beef prices have dropped (or they did), as the farmers are selling the herd they will not be able to feed later. A small number of cattle next year = high prices.

I plan to have a steak on the grill this week.

This was the report I heard awhile back.  Low beef prices now, high next year.

Time to stock up and use the food saver.  Probably not worth the investment in a chest freezer, but I could repurpose that for beer...

2004
All Things Food / Looming bacon shortage
« on: September 24, 2012, 01:21:44 PM »
Stock up.  The end is nigh.  This is the worst news I've seen all day.

http://www.chicagotribune.com/business/breaking/la-fi-mo-pork-bacon-shortage-20120924,0,6240960.story

2005
Yeast and Fermentation / Re: Very quick high krausen with S-04
« on: September 24, 2012, 11:53:29 AM »
Regardless of the benefits (or lack thereof) of Champagne yeast, I just plain don't like the flavor of beers where it has been used.  I've used it (long ago) a couple of times and did not find it to be as "neutral" as people claim.

If you don't have another s-04 yeast cake to use, I'd grow up a starter and pitch that.  I've had some luck doing this, but not as much as using a big ol' cake.

2006
The Pub / Re: Is Photobucket down....
« on: September 24, 2012, 11:49:05 AM »
It's working for me today.  And I can see my avatar...  Very strange day.

2007
General Homebrew Discussion / Re: Welcoming the new year
« on: September 24, 2012, 09:08:04 AM »
I brewed up Denny's quad for my 40th birthday.  Very nice.  I recommend it.

Unfortunately for me, most of it was consumed at the party.  I still have a bit left that I need to bottle and age, but it's damn tasty and will likely just stay on tap til it's gone.

2008
Ingredients / Re: Garbanzo beans
« on: September 21, 2012, 12:24:19 PM »
Back in the day (thing 18th century) when everybody was a homebrewer and grew alot of their own ingredients, when a farmer sent his barley to the malt house to be malted they would mix in some variouis beans so that they knew they were getting the same grain back as they sent to the maltster in the first place. They didn't then pick through the hundreds of pounds of malt to remove the beans/peas (which had also been 'malted' at that point) they just brewed with it.

This just confuses me.  If they didn't pick through it, how would they know the beans were there and that they got the right grain back?

2009
The Pub / Re: Northern Brewer... shipping... Argh.
« on: September 21, 2012, 12:21:43 PM »
Whenever I'm placing an order, I check my usual places and go with whoever is cheaper.

By and large, that has been NB and mostly due to shipping.  Not always, but usually.

If that doesn't pan out any longer it will just give me the opportunity to try out a few new stores.

Also, I'm often ordering bulk DME (50 lbs) from NB and that does not (did not?) get the flat rate.  Even so, their shipping has been consistently cheaper than other on-line places but they have the advantage of being closer to Chicago than most others.

I've never had a problem with delivery, but I'm not usually ordering just-in-time ingredients from on-line.  For those, I run out to the LHBS.

2010
The Pub / Re: bitsy tipsy?
« on: September 19, 2012, 02:59:02 PM »
Amphetamines?

What's that stuff you can get a truck stops (or used to could)? No Doz?

Sounds like a rocking party.  They didn't grind those things up, by any chance, did they?

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