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Messages - tschmidlin

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6901
Kegging and Bottling / Re: Dextrose (Corn Sugar) vs. Malt (DME) for Priming
« on: November 04, 2010, 11:23:42 PM »
I use whatever I have available, often table sugar. Since sucrose (table sugar) is a disaccharide, the yeast must produce invertase enzyme to break it down before it can be metabolized.
FWIW, sucrose can be hydrolyzed by maltase, not just invertase.   ;)

6902
Kegging and Bottling / Re: Root beer and kegs
« on: November 04, 2010, 11:15:46 PM »
Yes, you can clean it with caustic or other cleaners and replace the seals.  You don't have to throw away the root beer ones, save them for next time you make it.

That being said, I would have a dedicated soda keg if I made it with any kind of frequency at all.  :)

6903
All Grain Brewing / Re: Whey in Beer
« on: November 04, 2010, 11:06:14 PM »
There are a few things that will left in the whey to think about.

Protein -  Probably not head forming protein.  You might want to do a protein rest, maybe not.

Fat - how much depends on original percentage of the milk and if it was homogenized or not.  May affect head retention, may feed the yeast.

Lactose - will add a little sweetness and body to the finished beer.

I haven't tested it and can't give you specific advice other than to give it a try and see what happens.  :)

6904
Take it to a welding gas place and swap it out.  It will be faster than waiting a few days for them to fill it, plus they will deal with the testing.  It costs around $15 here for a 5 lb tank, and $20 for a 20 lb tank.

On google maps you can search for welding gas and a bunch of places should come up.  Call them and see if they'll swap.  The main places around here are Praxair, Airgas, and Central Welding.  You'll have the same or similar places in your area.

6905
All Things Food / Re: Ethnic and Regional Cooking
« on: November 04, 2010, 08:53:58 AM »
Is Pho King a chain?
I don't know, there's a few in this area so a small chain at least.  I don't know if they exist in other areas, but you can't beat the name.  ;D

6906
The Pub / Re: homebrew gifts
« on: November 04, 2010, 08:52:30 AM »
Yeah, without knowing him or his setup it's really hard to guess what he might want or need.  Can you ask any of his brew buddies?

My wife got me a new 3-gallon keg one time when we were dating, that was cool.  :)  She went to the brew store with me because she "had an errand to run" nearby.  Then she followed me around and asked about stuff until she figured out what she could get me.  Sneaky.   :)

6907
The Pub / Re: Possible Fermenting Buckets?
« on: November 04, 2010, 08:48:02 AM »
Buckets are not problem. I can get them for free.These just look so cool and they are stackable.

So are caskets...
Caskets are free?   ;D

6908
General Homebrew Discussion / Re: Root BEER
« on: November 04, 2010, 08:29:58 AM »
A guy in town who makes and sells root beer at events gave me 3 bottles of Zatarains root beer extract. Directions call for adding 1 bottle of extract and a packet of beer yeast to 4.5 gallons of water along with some sugar.  This makes me wonder if I can(or would even want to) brew a beer with this stuff.  Maybe 8-10 pounds pilsner malt and no hops.  Any thoughts?

A town close to me used have a "strange brew fest" and one year a guy had "Booted Rear."  It was a rootbeer flavored beer.  Not sure how he did though.
Not used to Mic - Strange Brew Fest is on! January 28-30, 2011.
http://www.facebook.com/pages/Port-Townsend-WA/Water-Street-Brewing/248943207622

Don't stay at the Water Street Hotel, they're the same people who booted Water Street Brewing out of their space.

<edit>It was Laht Nappur Brewing, maybe if you contacted them they'll tell you how they got the root beer flavor in their beer.  They make their own root beer, but I don't know if they're using extract or not.

6909
All Things Food / Re: Tabasco Chipotle
« on: November 04, 2010, 12:31:21 AM »
The chipotle is really good, the habenero is only ok IMO.  I get better habenero sauce from a pepper grower at the farmer's market.  I like the green tabasco too, mixed with ketchup as a dipping sauce for fries.  Yum.

6910
All Things Food / Re: Ethnic and Regional Cooking
« on: November 04, 2010, 12:28:03 AM »
Tajikistan

Pumpkin stuffed with rice onions, quinces and almonds served on top of meat sauce and kefir.
What's the thing to the right of the plate?  :)

Thang Long Pho works for me, haven't been there in a while.
Try Pho King.  It's excellent.  :)

6911
The Pub / Re: Possible Fermenting Buckets?
« on: November 04, 2010, 12:20:26 AM »
I'd give them a pass.  Unknown provenance = unknown risk.  Not acceptable for my beer or my health.

But that's me.  :)

6912
Equipment and Software / Re: mash tun upgrade
« on: November 04, 2010, 12:11:47 AM »
Why not just get bigger coolers?

You can get a 70 qt cooler for $36

Or you can get 100 qt cooler for $74

There might even be cheaper ones available, these are just coolers I've looked at previously.  Most importantly though, they're blue!   ;D

I have the 70, but use it as a cooler as opposed to as a mash tun.

6913
General Homebrew Discussion / Re: Watch out for short-cuts!
« on: November 03, 2010, 11:52:17 PM »
I brew alone.

Reminds me of this.  8)

http://www.youtube.com/watch?v=ysXMAOgEIq4

I was thinking *exactly* the same thing...  Figured you'd be into the Lonesome George and the Delaware Destroyers.  That song has the best lines.  "The only one who will hang out with me is my dear Old Grand Dad."
I didn't even have to follow the link to know what it was :)

6914
The Pub / Re: Babalu
« on: November 03, 2010, 10:32:38 AM »
Very nice write up Frank.   :)

6915
The Pub / Re: Babalu
« on: November 03, 2010, 09:44:30 AM »
Ok, isn't it about time for a Babalu update?  :)

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