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Messages - tschmidlin

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All Things Food / Re: Sausage
« on: October 07, 2010, 08:50:54 AM »
Wow. I would love to see that. Is there some sort of fermenting step that sours the meat? There is one they use for salami, I think they even use it for proccuttio and soprasatta.
Yes, it's a 12-24 hour fermentation with LHP, which I understand is a couple of different strains of pediococcus.

The Pub / Re: Opening a HBSS
« on: October 07, 2010, 08:46:38 AM »
You might want to start with a few bags of grains and stuff, and sell them from your home for a bit.  There could be a lot more homebrewers around than you know - or there could be very little interest.   This is just a way to gauge the market while you look for a place to put a shop  That's just my opinion though, and I tend to be overly cautious with my money.

I built a shelf with 2X4's and plywood for this very reason.
Exactly, build your own shelf and support it on the bottom of the fridge.  It works well.

The Pub / Re: Jumping Jehoshaphat - I own a house!
« on: October 07, 2010, 01:11:34 AM »
The mortgage killer brew is about 60lbs of Maris Otter, 1/2 lb of roasted malt, 9 lbs of sugar for about 11 gallons.



When it comes to privacy planting, give some more details.  I am 100% against crap like arborvitae (which is really common in this area), and way in favor of edible hedges.  Consider a Belgian fence of apples.  Maybe even throw in some other fruit.   Because if you can't eat it, why are you planting it?   ;D

All Things Food / Re: Sausage
« on: October 06, 2010, 09:26:12 PM »
Do you guys have pork roll or is that a local thing for me? MMM a Taylor pork roll sandwich from their restaurant on the Wildwood boardwalk....Nice.
I miss pork roll!  I grew up with it and had gotten over it, but got together with family 6 months ago and it brought all of the memories back.  But I got a recipe from someone on this board (who will remain nameless unless they choose to identify themselves, since it was through PM).  I gave it to a butcher willing to give it a try, and pick up the results this Saturday!  Very excited!  Taylor ham, fried egg, cheese, on an English muffin . . .yum!

Have I mentioned I'm very excited?!   ;D

The Pub / Re: Jumping Jehoshaphat - I own a house!
« on: October 06, 2010, 09:19:04 PM »
Congrats Drew!  I think all of the people who bought your book can take credit for this purchase, so YOU'RE WELCOME!  ;D

Equipment and Software / Re: Cutting a hole in my kettle
« on: October 06, 2010, 09:12:54 PM »
When you drill stainless, a few things to keep in mind . . .

A cobalt bit will work better.

For best results, you want to keep the bit and the material cool.  Water works well enough to keep things cool and won't mess with the metal.  Slower RPM will keep it cooler too.

A punch to make a starter divot will help keep the bit from running when you start.

It can be done without any of the above.  ;D

So there isn't any impact on the longevity of the CO2 in the tank outside vs inside?
None whatsoever.  The gauge reads differently if it's inside, but the actual amount of CO2 in the tank doesn't change.
Like Denny said, it makes no difference - for beer purposes ;)  The primary gauge reads the vapor pressure in the canister, which varies with temperature.  But it really doesn't make a difference if the primary gauge reads 900 psi (around 75F) or 500 psi (around 30F), since both are well above anything you'll be putting on your beer.  If you were trying to pressurize something to 700 psi then it would make a difference, but since kegs can only handle about 120 psi you don't need to worry about it.

The Pub / Re: What has two thumbs and is going pro?
« on: October 06, 2010, 03:00:35 PM »
Here's a discussion of wages from the Probrewer forum.  Much less than most people think...for a 600 bbl/year brewery, around $11-12/hr.
Interesting thread Denny, thanks for the link.

General Homebrew Discussion / Re: BJCP Entries...Timing
« on: October 06, 2010, 01:01:30 PM »
Not to mention that a dry hopped beer can be a little cloudy, so unless it is totally murky it's no big deal.

All Things Food / Re: Sausage
« on: October 06, 2010, 12:59:15 PM »

Sweet setup corky, I'm totally jealous.  And I think I need to make sausage tonight.  I'm so easily influenced.

All Grain Brewing / Re: Alcohol Bitterness
« on: October 06, 2010, 12:44:53 PM »
I store some 190 proof EC for cleaning and making tinctures. Usually keep half a gallon around. Very useful. Gotta get in the car in a moment but when I get back I'll "test it" shiver...
Water it down - that shouldn't add any bitterness, and might help you discern bitter from burning :)

All Things Food / Re: PA Dutch
« on: October 06, 2010, 12:33:01 PM »
I've got one that sounds just like that euge, about 5 or 7 gallons or so, ceramic.  My wife's grandfather used to make wine in it.  That container would hold a bit more kraut than I want though.

All Grain Brewing / Re: Alcohol Bitterness
« on: October 06, 2010, 12:20:51 PM »
Thought long and hard on this one and knew that etoh has it's own bitterness. Struggling to articulate as to how it is bitter- came up with that the harshness of "ethanol" on the tastebuds registers as bitterness. The brain can't process it any other way. It can't register as any of the other four basic tastes.
I don't agree.  The harshness of ethanol can be felt other ways than through the bitter taste buds, or even any of the taste buds.  Your tongue has nerves too, and the skin in your mouth is pretty delicate compared to your hands.  When you drink straight alcohol and it burns (although maybe it doesn't burn you euge  ;D ) all of the way down your throat, that burning is not from your taste buds, it is from your nerves.  The sensation is more complex than the taste buds would allow.

If you want to argue that some vodkas have things in them that taste bitter that's fine, it's probably true.  But I don't believe ethanol itself triggers a reaction in the bitter taste buds, because I've never experienced it despite ample opportunity :)  I'll need some real proof of that.  I'll start with some everclear if I can get my hands on any, they don't sell the high-test stuff around here.

The Pub / Re: Babalu
« on: October 06, 2010, 11:06:02 AM »
Thanks Frank, I've been wondering how things are going.

Keep it up Jeff!

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