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Messages - morticaixavier

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The Pub / Re: CD to mp3
« on: November 03, 2011, 09:49:28 AM »
[Also, I definately am in favor the vinyl segment of the the punk industry, they work with colored, picture vinyl, and 7 inches.

Wow, trailer park boys and punk on vinyl, I'm starting to like you RNP

It's nice to appreciate the good things in life.  By the way, I got to meet all the Trailer Park Boys recently during one of their live tours, and they're are just as funny in person.  If your a big TPB fan, I would highly recommend seeing them live if they do another tour.

I had no idea they did live shows. Do they go to the states or will I have to go to NS to see them? not that there is anythign wrong with nova scotia! I love it there. Biked around a goodly portion of it a few years back.

I kind of burned out on the show after the second or third season and didn't actually make it through the movie but those first couple of seasons were shear genius!

Equipment and Software / Re: Leaky Better Bottles
« on: November 03, 2011, 09:43:50 AM »
A guy in my club found a way to reduce the likelyhood of a broken glass carboy, and to reduce the danger when one does break.

He buys the spray on plastic coating stuff and coats the bottom 3/4 of the carboy with the plastic stuff. This way little clinks are less likely to crack the glass and, as he recently foudn out, if one does break it holds together well enough to transfer the beer to another vessel

Ahh the lonely corpuscle, It may labor in vein but at least it vessels vhile it vorks.

Equipment and Software / Re: Fermwrap and fermentation control
« on: November 03, 2011, 09:40:39 AM »
If both beers are identical it would probably work okay. They would need the same gravity, level of disolved O2 and pitch rates. Or at least very close.

I have two beers in my ferm chamber now, one a barley wine and one a low gravity ale. I pitched a yeast cake in the barley wine and a single tube of yeast in the basil ale. now, after three days they are the same temp but for the first two days or so the BW was almost 10 degrees warmer than the basil ale. I 'control' my temps with a cheap-o timer but had I had a single controler either the BW would be too warm (if I was monitoring the basil) or the basil would have been to cool (if i was monitoring the BW)

No brewing. Cleaning up and organizing the shop. Burning some brush and weeds.

Hey Jimmy, do you guys have competition throwing stuff? I've got an old fridge you can chuck....


Just pumpkins. I'm pretty sure a fridge would break it, but it would be cool.

do you have a trebuchet? that's fun!

The Pub / Re: Kindle books
« on: November 03, 2011, 08:12:16 AM »
Tom (everybody) I'm almost finished with Reamde by Neal Stephenson. Excellent! A must read. Kindle version is 57% priced off versus the hardback.

This one is on my wish list on audible. been digging Stephenson's stuff of late. Just finished listening to The King of Vagabonds. Disturbing but interesting. The Big U was bizarre and entertaining.

But my fav or his is still the first on I read which was The Diamond Age.

Other Fermentables / Re: What to do with some chokecherry syrup.
« on: November 03, 2011, 08:00:15 AM »
They are called 'choke' cherry's for a reason. Do you know if it is chokecherry honey, chokecherry syrup, or chokecherry syrup with honey, or something else?

It's a mix of a chokecherry syrup and honey.

It already is incredibly sweet so the tart character is pretty well overwhelmed.  As for the flavour making for a bad mead, I guess I oversimplified.  It's not something I want to eat on my pancakes/waffles but its flavour could be good in the right application such as a mead or (thanks for the idea) a lightly hopped stout.

Yeah I can see it not being good on pancakes. The tartness will be more evident if you brew with it as much of the sugar will ferment out. I think it might be really good in that case. mead or stout. Although I am not a huge fruit stout fan I won't be drinking it so no worries!

Beer Travel / Re: Economics of Ale
« on: November 03, 2011, 07:51:00 AM »
The problem comes from the making of pies in order to satisfy pie demand. European pies (also called "tartes") are currently sinking in value due to too much greek yogurt. The Chinese have been avoiding making more of their own pies because the global market for china-produced pies is high as long as they don't cost too much, but lately they've developed a taste for good 'ol Apple pie and have decided that they're going to leverage their increasing population of potential pie purchasers to get the US to make LOTS more pies in order to devalue the American pie market.

Meanwhile Greece is going back to eating cake.

Go Go Metaphor!

Ingredients / Re: Pickling Lime
« on: November 03, 2011, 07:43:36 AM »
If you're interested in calibrating a scale but don't have the proper weight, you can also use coins as long as they look relatively un-mutilated.
This might be O.K to check how accurate your scale is.
My scale calibrate with 100 grams (or calibrate to 100 grams) so coins might not work for this.

20 nickels should get you to 100 grams, at least last time I used coins to calibrate a triple beam.

Yeast and Fermentation / Re: Monitoring temperature
« on: November 03, 2011, 07:40:29 AM »
Would you put a thermometer in the wort as it ferments or let it hang above the wort as it ferments?  Is this the best way to get an accurate idea of fermentation temperature? 

You can get a thermowell that holds the thermo in the middle of the fermenting beer and that will be very accurate (assuming the thermo is accurate) you can also use the stick on thermo strips and they also seem pretty accurate.

Yeast and Fermentation / Re: Too Small a Starter or RDWAHAHB?
« on: November 03, 2011, 07:39:15 AM »
So no one else seems to be saying it so I will.

relax. Maybe it was a too small a starter, maybe not, but likely it will be fine. I have not done any lagers yet but from what I have read;

a) 24 hours lag is not unusual
b) they are pretty quite about their activity and you might not really notice much with out gravity readings.

I have also read that if you are really worried you could pitch a packet of dry yeast.

The Pub / Re: The McRib is back!!!
« on: November 02, 2011, 03:41:53 PM »
ugg, I worked at mickey D's when this thing came out. Can't speak to the taste as I was/am a vegetarian but I suspect that if I hadn't been I would have been afterwards. But people got very excited about it. go figure.

I also served lobster rolls which, apparently, were made of actual lobster meat. peole liked those as well. go figure.

I have often been seduced by the breakfast items and always regret it after the second hashbrown.

All Grain Brewing / Re: Efficiency for no-sparge?
« on: November 02, 2011, 03:38:59 PM »
Batch sparge??? There are no batches with NO sparge methodology. Are we talking about the same thing?

 Sure there is. Way back when the grain was mashed and the boiled and allowed to cool and then the village's "magic stick" was used to stir the mash to introduce then-unknown-yeast.

 I need to try that sometime. Just pitch yeast straight into the mash tun. Like making wine on the fruit. Hmmm....

A guy in my club brought in a jug of what he called barley swine. Apparently he was having issues with a stuck sparge so he took the grain bit my bit and blended it up in the blender and just chucked it all in the fermenter. Adding honey, molasses and whatever else he could get his hands on. It was... interesting. Not un-drinkable at all but the kind of thing you only wanted a little of for sure. Don't know if he boiled it at all though.

I have thought about the magic stick idea alot. obviously you wouldn't get anything like a pure culture going forward but it would be a fun thing to do on occasion. Just drink the resulting beverage quickly while still very young so other bugs don't have time to do to much damage.

no brewing just drinking.

The Pub / Re: Why hide behind a Alias?
« on: November 02, 2011, 03:19:12 PM »
I have to warn all you folks that are leary of being searchable. you already are. almost certainly your name is out there somewhere. On profesional organization websites, licencing information etc. Not to mention all the supposedly 'secure' internet contiguous databases (Think DMV, Student loans, online gaming, free webmail, etc.) and the really worrisome folks are already worming their way into that stuff. Data mining is mostly just a way to get your name on sales lists.

That being said I believe I have my real name on my signature line or somewhere if no

Jonathan Fuller

or, if your interested in my dramatic exploits

Jonathan Vittum

**EDIT** okay I was wrong it's not on my sig line, damn, now everyone knows who I am!!!!

The Pub / Re: German American brewer's diary
« on: November 01, 2011, 08:27:52 AM »
Very cool indeed. I like that he, at various times was water boy, brewer, maltster and architect.

Also getting the entire history of his life into a couple of pages and making it totally readable and engaging is amazing.

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