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Messages - theoman

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61
The Pub / Re: Oktoberfest planning
« on: August 20, 2013, 07:26:19 AM »
Spaghetti ice cream! I just learned about this stuff. I guess it's a big deal in Germany. Basically it's ice cream put through a spatzle press with strawberry topping and something creative for meatballs (I've heard Fererro Rocher works well).
https://www.google.be/search?q=spaghetti+eis&source=lnms&tbm=isch&sa=X&ei=aXwTUuaMKIag0QWc5IFw&ved=0CAcQ_AUoAQ&biw=1414&bih=734

62
Yeast and Fermentation / Re: which dry yeast strain do you prefer?
« on: August 20, 2013, 07:13:54 AM »
I use S-05 often and love it. I haven't been brave enough to try many others, since S-05 works so well. I have used S-04 a few times and I really like that one as well. It drops out and stays out really quickly and thoroughly. I used it to carbonate my pils for that reason.

63
The Pub / Re: Kitchen re-do
« on: August 19, 2013, 06:56:35 AM »
I have a plastic bin with a charcoal filter that I keep under the sink and use when the weather sucks or when I'm just too lazy. Otherwise I walk out to the compost bin with a plate or bag when I'm cleaning up. Even a day or two under the sink, stuff gets nasty. It's best just to deal with it right away. It would be nice to have a hole in the counter to just scrape stuff into, but I can't imagine how that would really make things easier overall. You still have to take the stuff out, so the receptacle would have to be easy to remove. That would mean pulling it up through the counter top. Climbing under the counter to unscrew it would be annoying.

64
The Pub / Re: Kitchen re-do
« on: August 16, 2013, 06:25:35 AM »
It's my understanding that you can't (or shouldn't) do under-floor heating under a floating floor. It's inefficient, for one thing. Also, early under-floor heating was actually too warm and bad for you. People were getting blood clots in their legs and stuff. I can imagine that a cheap mat directly under a floating floor (the sub-floor should be poured over the heating tubes) would have the same issues.

65
General Homebrew Discussion / Re: Cooling my all grain wort
« on: August 16, 2013, 02:49:37 AM »
Keeping the lid off while boiling and cooling the wort down quickly reduces the chance that DMS will be perceptible in you finished beer.

Buying a chiller is for sure worth the $50 investment.

+1

I use an immersion chiller. I manually stir the wort with the chiller (poor man's counter-flow?) and can usually get it below 70 in 20 minutes. So little hassle.

66
The Pub / Re: The Beer Hunter
« on: August 08, 2013, 02:49:30 AM »
Check this out:
http://www.beerhuntermovie.com/

My brother-in-law was a backer and just got the DVD. I only watched the first 10 minutes or so so far. It starts a bit slow, but I haven't given up yet.

67
General Homebrew Discussion / Re: Help...Moroccan spiced beer
« on: August 08, 2013, 02:45:25 AM »
Cardamom is a must. Cumin and cinnamon should also be in there somewhere.

68
Ingredients / Re: maris otter flavor?
« on: July 25, 2013, 06:00:13 AM »
Indeed i use RO and adjust my water as i want. However thanks for your advices :D Im just trying to figure how, when you taste yeti, you feel a firm and smooth bitterness at the end of the sip and not at the very beggining... how do you accomplish that?

My black lager has that flavor you describe. I used Pacific Jade for bittering. It's a low cohumulone variety that gives a fantastic, smooth bitterness. I might be making stuff up, but I think that bitter bite at the end actually comes more from the grain.

69
The Pub / Re: Kitchen re-do
« on: July 24, 2013, 03:02:19 AM »
More on the Germany thing - I've known people with company cars and a gas card who would regularly drive to Germany just for groceries.

70
The Pub / Re: Kitchen re-do
« on: July 24, 2013, 03:01:01 AM »
Phil, about the prices, it could be worse. You could be in Belgium. If you're ever looking to get away on a short road trip, go to Germany. You could do a Kolsh beer weekend and pay for with with the savings you'll get from buying construction gear there. It's amazing how much cheaper stuff is there. We saved 20 euros just on a wheelbarrow. You could pay for the trip in paint alone, assuming paint costs you similar fortunes as here.

71
The Pub / Re: Kitchen re-do
« on: July 23, 2013, 05:59:02 AM »
BTW, the dude in the sketch-up looks just like you.

And +1 for silent closing.

72
The Pub / Re: Kitchen re-do
« on: July 23, 2013, 05:55:51 AM »
Dude, compost!

The cutout is a cool idea. But you can compost 'till the cows come home, you're still going to get stuff in your sink and have to clean out the drain cover. It's icky.

There a big home trade show here every year. There's one stand with disposals there, but the saleschick is a b****. You had to buy there, on the spot and there was no way to get any information if you happen to be in the process of building a house and were only considering a disposal. I think she was French.

73
The Pub / Re: Kitchen re-do
« on: July 23, 2013, 04:21:01 AM »
There's not much we regret about our kitchen. We still might put in a garbage disposal. Let me know if you find one.

One thing that was hard for me when we were designing our kitchen is getting over the idea that we needed under-cabinet counter space. I would recommend getting rid of part of it and putting in full wall cabinets. Why the need for so much counter space? It gets cluttered, it's not pleasant work space, you can get more cupboard space and you have a massive island.

74
General Homebrew Discussion / Re: What Are You Drinking Tonight?
« on: July 23, 2013, 04:07:23 AM »
That's what you're drinking... really?  Are you still in Belgium?

What? What's wrong with that?

I have a habit of preferring what I can't always have.

75
General Homebrew Discussion / Re: What Are You Drinking Tonight?
« on: July 22, 2013, 02:24:20 AM »
This post is from Friday and it's Monday now. Let's see if I can remember that far back...
Friday: My flawed Pilsner (I'll call it a Belgian Blond Pilsner so the esters make sense).
Saturday: Stella Artois at lunch. I actually enjoyed it. White wine with dinner.
Sunday: Saison de Dottignies

I'm already looking forward to one (or more) of my black lagers tonight.

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