Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - Joe Sr.

Pages: 1 ... 132 133 [134] 135 136 ... 203
1996
The Pub / Re: Zombie apoclypse survival....
« on: October 31, 2012, 08:45:50 AM »
Here's what you should do:
http://mashbang.wordpress.com/2012/10/31/zombers/

If you own an AR, attach this to your rail:
http://mashbang.wordpress.com/2012/10/21/best-rail-addition-ever/

Hmmmm....  Not sure I can legally own an AR in Chicago.  And my chainsaw is electric, which severely restricts my range.

1997
The Pub / Re: Zombie apoclypse survival....
« on: October 30, 2012, 10:04:14 AM »
The "etc" covers a few other useful items...

Used to have a machete down there, but I don't think I do any longer.  May need to pick one up.

1998
The Pub / Re: Zombie apoclypse survival....
« on: October 30, 2012, 09:04:42 AM »
I have to believe this is a joke: http://www.federalnewsradio.com/407/3096034/Marines-police-prep-for-mock-zombie-invasion-

But if not, it may mean that the zombie apocalypse is nearer than you think.

I'll just head down to the basement where I keep the wine and beer.  On the way down, I'll grab the bourbon.

Plenty of baseball bats, golf clubs, hammers, hatchets, etc. down there to fend off the zombies. 

1999
Commercial Beer Reviews / Re: an interesting article about AB-InBev
« on: October 29, 2012, 07:37:46 AM »
Just read that article before seeing this post.  It is indeed an interesting read.

It made me think that at some point, once they've consolidated so much that they can't squeeze out the increasing returns they want, they will start breaking up and selling off individual brands.  Maybe.

2000
Wood/Casks / Re: Charring oak cubes
« on: October 26, 2012, 08:13:45 AM »
The oak I got was a raw white oak board from a specialty lumber shop, not a big box place.  It was untreated.

I don't use it directly in beer, I soak it in liquor and then use the liquor itself.  it takes the guess work out of adding it.

You want to make sure that is not red oak, like the type used in flooring.  White oak is fine.

What would be the issue with red oak?

2001
Kegging and Bottling / Re: Labeling bottles
« on: October 26, 2012, 06:49:38 AM »
Quote
Rather than a glue stick, you can also use a small amount of milk.  Wet the back of the label with milk, stick it to the bottle.  Dries like glue, doesn't smell rancid.
I use the milk method as well.  I just wanted to add to use skim milk because it will not have any fat in it, so it wont start to smell rancid.

IMO, this may be the only thing skim milk is good for.  I only have whole milk in the house and have not had rancid smells.  But I don't sniff the bottles frequently.

2002
The Pub / Re: Another one!
« on: October 26, 2012, 06:47:21 AM »
Problem:  no experience with nail gun, it'll probably be slower than using a hammer and a LOT more dangerous.

Easy to use.  Follow basic safety procedures (safety glasses, don't point it at yourself, keep your hands out of the way).  Fast.

No one with a hammer is faster than a nail gun.  Best tool purchase I ever made.

The compressor has many uses.  Buy a cheap nailer from Harbor Freight if you're concerned about cost or ever using it again.

2003
Equipment and Software / Re: Sanke tap / Ball lock gas line adapter
« on: October 26, 2012, 06:37:00 AM »
http://www.williamsbrewing.com/SANKE-ADAPTER-KIT-P1900C118.aspx

Just found this.  That's exactly what I need.  Sweet.

I hooked my sanke taps up with barbs and have regretted it ever since.

Was that just an FYI comment?   8)  Those above aren't barbs. 

Yes.  While my eye sight may be going, I did notice that those weren't barbs and they are the adapters I should bought a couple years back.

To be honest, the only portion where the barbs are truly a PITA is on the tap lines.  It's a pain to have two cobra taps dedicated to sankes when I don't use then very often.  The gas lines all have quick disconnects, so it's easy to swap between ball lock and sanke.

I just didn't think it through when I put the taps together.

2004
Beer Recipes / Re: Possible pale ale and spruce ale recipes
« on: October 25, 2012, 04:44:31 PM »
Quote
I run screaming from the room when I hear "spruce ale."

Bad experience.  Many years ago.  Still scarred.

I hear ya. The worst beer I ever made was a Cranberry / Spruce Black Lager for Christmas. I used extract for both the cranberry and spruce. It was awful. It tasted like pine sol that had already been used to clean the floor  :o

Yes. Pine Sol was the descriptor.

I must have kept a bottle for 10 years.  No one would drink it.

2005
I keg prime often. I've heard you should use 75% of the recommended sugar for priming bottles. To me- this is just one of those wild assertions that you hear but with only vague data to back it up. My suggestion is to use the normal amount that you would use when priming bottles. This is what I do and the beer is just right.

And if the beer is over carbed just vent the keg a few times; bottles would be significantly more difficult to correct.

Euge - try this in a mini-keg or another container that cannot be vented.  You definitely want less sugar to carbonate a larger volume.  I have turned mini-kegs into footballs when not following this process.

I've not had any issues with larger bottles (1-liters and magnums) but I don't think that the volume is as significantly different as when your filling a 5-liter mini-keg.  Plus, magnums are pretty sturdy and can handle a lot of pressure.

2006
Wood/Casks / Re: Charring oak cubes
« on: October 25, 2012, 11:58:46 AM »
It has big flavor.  I realized too late it is not a flavor I enjoy.

But like I said, other people really like it.  Try the honey first and see what you think.  My tastes are not universal.

2007
Wood/Casks / Re: Charring oak cubes
« on: October 25, 2012, 11:38:09 AM »
I wouldn't use buckwheat honey unless you really like the taste.  All of the sweetness from the honey ferments out and you get buckwheat flavor.

I made a buckwheat honey porter years ago and I could not drink it.  Other people liked it, so they got to take as much as they wanted.

2008
Wood/Casks / Re: Charring oak cubes
« on: October 25, 2012, 10:03:22 AM »
I charred oak chunks on a propane grill.  They were slices from an oak 1x8.

I like that approach.  You could also drill them out to be like the honeycomb product.

2009
Equipment and Software / Re: Sanke tap / Ball lock gas line adapter
« on: October 25, 2012, 07:48:43 AM »
http://www.williamsbrewing.com/SANKE-ADAPTER-KIT-P1900C118.aspx

Just found this.  That's exactly what I need.  Sweet.

I hooked my sanke taps up with barbs and have regretted it ever since. 

2010
Wood/Casks / Re: Charring oak cubes
« on: October 25, 2012, 07:38:31 AM »
I did this with oak chips.  I charred them in a toaster oven.

I meant only to toast them, but the kids distracted me and they were charred and smoking.

I soaked them in bourbon and used them in a stout.  It came out quite well.

Pages: 1 ... 132 133 [134] 135 136 ... 203