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Messages - tschmidlin

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7666
The Pub / Re: Garden harvest pics....
« on: September 06, 2010, 05:20:35 PM »
Tom, do you use cloches?  We've found that they really extend the growing season. 
Not typically, but I think we're going to this year.  It would be a shame to lose all of the nice tomatoes before they have a chance to ripen.  It's going to need to be some big cover though, the plants got pretty big!

Planted more seeds for the fall season tomatoes,broccoli ,zucchini, brussel sprouts and next week some corn.
Fall season?! :o

7667
The Pub / Re: Babalu
« on: September 06, 2010, 05:16:32 PM »
Great news, thanks for the update!

7668
Yeast and Fermentation / Re: Adding gravity to over-attenuated stout
« on: September 06, 2010, 04:22:26 PM »
When this has happened to me, I used maltodextrine.  I think lactose won't give it the body you want unless you use a lot, and then you're messing with the flavor profile of the beer.  And DME will definitely make it too sweet.  So if it were my beer I'd use the maltodextrine . . .

7669
General Homebrew Discussion / Re: Too soon?
« on: September 06, 2010, 04:15:22 PM »
If you don't like the aroma after primary, dry hop it.

7670
General Homebrew Discussion / Re: Irish Ale WLP004 Ferm Temps?
« on: September 06, 2010, 04:13:37 PM »
i would go mid-60s.  Say 65F.  YMMV

7671
Yeast and Fermentation / Re: Blow out tubing?
« on: September 06, 2010, 11:20:17 AM »
I add it as soon as the wort is in the fermenter.  I don't use it for every batch, but I always use it if the fermenter is close to full.
I add it when I see signs of fermentation, and continue to add some as long as the foam keeps climbing.  If it's not working for you. try adding more.  You can see it break apart the foam when it hits it.

7672
The Pub / Re: Garden harvest pics....
« on: September 06, 2010, 11:16:44 AM »
I think we're going to run out of time on our tomatoes and peppers, but we'll get some stuff off of them.  The garlic and leeks have been great though, you're right Denny.

7673
Questions about the forum? / Re: 1st Kit and Other Rankings
« on: September 06, 2010, 11:14:43 AM »
Push aka Charlie is a really nice guy.  It's hilarious to see him rap.  Straight outta Compton.
Ha!  I didn't even know his real name :)

7674
All Things Food / Re: Lippia graveolens
« on: September 06, 2010, 11:04:20 AM »
It's just a different kind of oregano.  Mexican Oregano is Lippia graveolens, Cuban Oregano is Plectranthus amboinicus, and Greek Oregano is Origanum vulgare.

Thanks for the link, the problem is their minimum order is $19.50 and they want $17.75 for shipping.  So it's $40 from them.  If they were local I'd just go buy one, but none of the local nurseries carry it.  Maybe I can get them to order one for me, it might be cheaper.

7675
Questions about the forum? / Re: 1st Kit and Other Rankings
« on: September 05, 2010, 10:05:53 PM »
Why is a thumbs down icon next to the thread? Can I change that?
When you start a new topic, there is a field that is called "message icon" which defaults to "standard".  There is a drop down menu there that let's you choose "thumbs down", among other things.

Perhaps Drew can come up with a "no pants" icon . . .

7676
All Things Food / Lippia graveolens
« on: September 05, 2010, 08:36:00 PM »
I know this is going to be a bit of a stretch, but does anybody have any Lippia graveolens (Mexican Oregano) growing in their yard?  There are some other plants that are sometimes called Mexican Oregano, I'm just looking for this one.  I want to grow it as a house plant since it's too cold where I live, and the online sources end up at $20+ for a tiny plant when you include shipping.  So before I drop the cash I thought I'd try here.  Looking for seeds or a small plant.

7677
The Pub / Re: Homemade sodas/rootbeer
« on: September 05, 2010, 05:42:03 PM »
Great idea, I have some carb caps and my kids would love some soda.  And I can use half as much sugar and they'll still like it.  But I'm not buying those flavor extracts, it's pretty easy to make your own flavorings.  We made limeade last weekend that turned out to be great, but carbonated it would have been awesome.

7678
All Things Food / Re: On the Grill (pic)
« on: September 05, 2010, 05:39:56 PM »
I agree, she's totally annoying.  Some of her recipes look good, but I can't stand listening to her.

7679
General Homebrew Discussion / Re: How Common Are Infected Batches?
« on: September 05, 2010, 05:35:57 PM »
I was teaching a guy who had just finished cullinary school how to brew.  When I said I wanted the sparge water to be at 170F, he looked at it for a while then said it wa, at 170F.  I was on the side with the bulkhead thermometer, and it was 170F.  WTF?  I asked him how he knew.  He said if you pay attention, water as it is heated will have some different character. with temp.  At 170F the surface becomes very still and even.  Look sometime, I was convinced that the brewers before instuments had some clues as to what to do.
You're right, they did do that.  I read about it somewhere, it might have been something Randy Mosher wrote about old brewing techniques.  They heat it to blood warmth as one example, and another was when you could see your face reflected in it.

7680
Questions about the forum? / Re: 1st Kit and Other Rankings
« on: September 05, 2010, 04:31:08 PM »
I don't know what bluesman looks like, but the drunk guy is Push, aka Push Eject from BN.

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