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Messages - tschmidlin

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7291
The Pub / Re: Finally arriving!
« on: October 09, 2010, 04:49:15 PM »
Congratulations, that's awesome!

Add an "about us" tab to the website so you can include some history of the place and details about what you're trying to do.  I always like reading that stuff. :)

7292
The Pub / Re: Jumping Jehoshaphat - I own a house!
« on: October 09, 2010, 04:45:31 PM »
That clears it up a little. If you manufacture meth at your property then I feel you risk that asset to forfeiture.

3 people on my road have been busted for large scale grow operations. They all lost their homes and land.
Yeah, maybe with full allodial rights you wouldn't be subject to the laws of the US while there.  Pay no taxes, grow weed, kill a hobo, whatever you want.  Of course when someone comes to take it from you you're on your own . . . or maybe I just don't know what it really means, IANAL.

I saw that article Drew, hilarious!  At least it gave them something to do, right?

7293
All Things Food / Re: BBQ Style
« on: October 09, 2010, 04:30:40 PM »
Enjoy the trip nic, you know we don;t feel bad for you at all :)

After you are done eating all that cheese Tom, (which will be in what? a year and a half) Make some lox. What temps ya hitting in the bbq? Just salt it and cure it like you would grava lax but with much less sugar and no dill,  then smoke it up.

Thats what I want to see.
The cheese will be gone pretty quickly I think, mac and cheese takes a lot and I'll probably give away at least half of it.  It's all practice.  :)

Salmon - I was planning on doing something like this, do you have a good recipe?  What do you think of that one?  The temperature doesn't really rise above ambient, so it should be fine to do whenever.  Ambient is rarely above 80 here, and never this time of year.

7294
I'm really sorry to hear this.  Knowing it's coming doesn't make it any easier.  Enjoy your time with her.    :'(

7295
Extract/Partial Mash Brewing / Re: Cherry Fever Stout Version
« on: October 09, 2010, 04:04:56 PM »
Read the can on the cherry pie filling and see what else is in there.  That should help guide you as to if you should use it.  And if you do use them, don't boil the cherries add them to the bucket after primary fermentation.

When you say pure stick of chocolate that means it's 100% cacao?  If so I would break it up and add that to secondary as well.  There's a thread on cacao nibs that should be a helpful read. 

7296
The Pub / Re: Jumping Jehoshaphat - I own a house!
« on: October 09, 2010, 12:36:41 AM »
I guess it has it's roots in that. In short- it protects the home owner from losing their property due to debt and even unpaid taxes in some circumstances. I get a discount on my property tax since my property is a "homestead" and is a distinct advantage to living where I do.

Not sure about California though. I think they've foregone property taxes in favor of income taxes.  ???
The homestead thing sounds cool, does that mean you have 160 acres?   :)

I don't know anything about California, but in Washington we've got our property taxes, boy howdy.  But no income tax.  So I've got that going for me, with my grad student salary.   :-\  ;D

7297
RDWHAHB  ;D

Without the recipe and your procedures it's hard to say, but since I use a CFC getting that much trub in batch is not really that bad.  It's a lot, but not insane.

7298
The Pub / Re: Jumping Jehoshaphat - I own a house!
« on: October 08, 2010, 11:23:54 PM »
I own my land but not the sky above. ::) Ever heard of a Homestead?
In a vague sort of "how the west was settled" historical Homestead Act sense, and other less precise colloquial usage.  I don't really know the legalities around it though . . .

7299
All Things Food / Re: BBQ Style
« on: October 08, 2010, 11:20:10 PM »
Do you have a hole in your sock Tom?
;D  Nope, gold toe.


The cheese looks pretty good actually. Its color has deepened. I bet it'll be pretty smoky after 7 hours. Let time do it's thing. Next time weigh each piece to see if there's any evaporation going on.
Yeah, I'm going to weigh them next time and see what the deal is.  If I remember.  ;)

7300
The Pub / Re: Jumping Jehoshaphat - I own a house!
« on: October 08, 2010, 11:15:15 PM »
Did you know that you can never actually "own" the land. You can own the house and you can own the deed but you can never actually own the land. Its a sort of strange thing no one ever tells you.

I think that is how they so easily apply eminent domain in forced evictions to make way for highways and shopping malls and stuff. . .
I don't think that's how it works exactly, but I think I know what you mean.  You own it, but there are ways around that.  :-\

I "own" my land, but not the mineral rights, those belong to Weyerhauser.  If I ever discover gold in my backyard I've got to keep it on the DL or they'll just come and take it. :)

7301
All Things Food / Re: BBQ Style
« on: October 08, 2010, 11:07:04 PM »
Ok, I smoked some more cheese today.  Tillamook cheddar, hickory smoked.  Ambient temp varied from 59-69F during the smoke, ~7 hours.

Start of smoke:


Almost the end of smoke:


Color comparison to fresh cheese from the same 5 lb block.  They definitely seem smaller, although you can't really compare the sizes of the smoked on the left to the not-smoked on the right, they weren't exactly uniform when I cut them.  The smoked ones have a crust of some sort, but I'm not sure if the cheese looks much different from cheese left at that temp and humidity for 7 hours would without smoking it.  I read somewhere I should wipe them before wrapping, and this time there was drops of oil/fat on the surface, so that's good.  Not so much last time.


Anyway, they're wrapped and "resting" for a week or ten days.  I'll do some more cheddar and probably some gouda, but this time with cherry.

7302
Equipment and Software / Re: Building a Jockey Box
« on: October 08, 2010, 10:46:33 PM »
I've done the bucket thing.  Several times.  It works well, but the pre-chilling of the keg has been a PITA at times.

I haven't really looked into the cost of SS coils, but I've looked at the cold plates.  They're not a deal breaker, but for something that'll only get used a couple of times a year I'm not sure I want to make the investment.

Hadn't thought about off flavors from copper.  I assume it's related to the ph the beer, since copper is standard for water piping.
I totally understand, it's a judgment call.  I would use a jockey box so rarely it's a really low priority.

And yes, AFAIK it's the pH of the beer that makes the beer taste coppery after less than a minute exposed to copper. :)

7303
Yeast and Fermentation / Re: Beer Suffocation???
« on: October 08, 2010, 10:38:22 PM »
I'm pretty confident the temps are correct, but the chest freezer is the only item I've changed in my process with the exception of some new better bottles which I have used before so I thought it would be a point of focus until I could rule it out.
As long as your aeration procedures are the same, rule out "suffocating" the yeast.  Fermentation is an anaerobic process, so unless you're fermenting under pressure CO2 escaping is not likely to be the problem.  Make that really unlikely.  :)

The first batch could have been caused by bad/weak yeast, and then your fixes caused the contamination.  The second batch may or may not be problematic, give it time to finish then keg/bottle it.  If things are starting to go sour, look for possible sources of contamination.  I know you said your procedures haven't changed, but maybe a hose is finally damaged enough to harbor bacteria . . .

7304
General Homebrew Discussion / Re: De-chlorinate water
« on: October 08, 2010, 10:26:06 PM »
No worries cheba.  :)

7305
General Homebrew Discussion / Re: De-chlorinate water
« on: October 08, 2010, 08:59:15 PM »
Jeff,

How much do you put in your strike water? Seems like a much easier and less expensive method than boiling the chlorine off. Also, will the PM have any effect on the yeast when I pitch later in the brew day.I know its used to kill off wild yeast and bacteria.  I once used PM in a batch of cider I made. I didnt wait long enough and it killed all of my yeast! Took a while to get that batch going!!!
Typical dose is 1 tablet per 20 gallons of water, but you don't have to go too crazy measuring it.  As long as you're in the ballpark (and I would say over that amount) it's fine.

And by the time the yeast get to the wort, there's no danger from the campden tablets.  The sulfite will get boiled off as Jeff mentioned.  The potassium is fine.

<edit> typo fix

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