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Messages - a10t2

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The Pub / Re: Tipping ettiquite
« on: July 15, 2017, 10:02:41 AM »
I recall a time when a 10% tip for good but not outstanding service was considered appropriate, I sometimes wonder why that level is now considered niggardly.

I think it's just because the federal minimum wage's purchasing power peaked in 1968.

All Things Food / Re: 5 mother sauces
« on: July 08, 2017, 02:53:05 PM »
By the time I get to brown I've gone through at least one beer and no longer care about what I was cooking to begin with.

I do make a whole lotta blond roux. Also Béchamel, or at least my bastardized American equivalent.

Going Pro / Re: Lease signed, and off we go!
« on: June 27, 2017, 01:16:01 PM »
If I have time after the eclipse, should I stop by? Would have to talk Susan into it.

I'd love to see you guys, of course, but the over-under on breaking ground in September 1 so I'd be thinking more of a ski trip. ;)

Going Pro / Re: Lease signed, and off we go!
« on: June 27, 2017, 09:28:35 AM »
We ended up compromising on 11' at the lowest point and 13.5' at the highest. No plans to go bigger than 15s, but you never know.

Going Pro / Re: Lease signed, and off we go!
« on: June 26, 2017, 11:14:24 AM »
What a sweet looking patio. Congrats!

Commercial Beer Reviews / Re: Cost of a Sixer?
« on: June 24, 2017, 01:17:34 PM »
Seems like it's $9-10 for the larger Colorado crafts (Avery, Oskar Blues, Odell) and generally $11 for other things. Eddyline's pint cans sell for $11.49 so that's usually my go-to if I have to buy beer, or want cans.

Nowadays a lot of that $9-10 shelf space is also Ten Barrel, Ballast Point, etc.

Ingredients / Re: Blue Corn
« on: June 23, 2017, 03:35:37 PM »
I did use the dried corn.

Ingredients / Re: Blue Corn
« on: June 23, 2017, 03:02:04 PM »
When we did the beer for that Brew Dog show I just cooked it in a crock pot and threw it in the mash.

The Pub / Re: HomeBrew Con 2018
« on: June 23, 2017, 02:38:35 PM »
Is there a bit of subsidy if we send someone over who could give a talk?

I don't know if it's any different for international speakers, but in the past the AHA has covered the conference registration for presenters.

The Pub / Re: HomeBrew Con 2018
« on: June 23, 2017, 12:55:54 PM »
Outside of the hotel and flights and actual conference registration, I'd say *maybe* $300 for the three days? I generally get out for a quick lunch and dinner, maybe not even both, with a couple beers. Pours at the conference are of course free and the social events tend to go fairly late, so I don't get out of the conference center much.

Does 7-10 days sound a bit quick for a porter?

It's highly dependent on gravity, pitching rate, strain, and temperature, but as a very general rule an ale taking more than 10 days to reach FG would indicate a problem.

If fermentation is generating heat uniformly throughout and you are withdrawing heat from the surface, temperature in the center has to be higher. That's science.

Does it make a difference? I've never noticed.  I was just pointing out that neither the probe on the side or the one in the center gives you a uniform temperature throughout.

That does make sense to me, but it's also science that the thermal conductivity of the beer is a couple orders of magnitude higher than the air around the fermenter.

I wonder what is meant by professional ingredients?

The only thing that would make sense to me is if it's supposed to stop someone from gaining a financial advantage by bringing home free ingredients.

The center of the fermenter is at a higher temperature during fermentation.

Personally, I've never seen a measurable difference.

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