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Messages - punatic

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The Pub / Re: Where are you?
« on: October 26, 2010, 02:58:23 PM »
... we were staying in Kailua (walking distance to Kona BC) and leaving the next day...  

When staying in Kailua it is best to stay within staggering distance of Kona Brewing Co.  I'm glad you got there.  Goooood beer and food.  Castaway IPA!

... Plus by the time we got to the turnoff to go to Kalapana there was a torrential downpour that made driving less fun...

Ah yes, welcome to the windward side.  Love those tradewinds!  We get 180" of rain a year at my house.  No rain - no rain forest.  Up on the windward slope of Mauna Kea they get 260" rain per year.

Gee, is that all?!  Slacker!   ;)

The Pub / Re: Where are you?
« on: October 26, 2010, 01:05:54 PM »
Hmmm . . . too far for Hilo, are you talking by road or by compass?  Keaau maybe?

We were on the Big Island in Feb. for the tsunami.  It was an memorable day, but not what we were hoping for on our vacation. :)  We did a loop around the island the next day, must have passed pretty close by your place.

I live half way between Kea`au and Pahoa.  Highway 130 goes by here, but it has become a very long dead end since Kilauea covered the road with lava in Kalapana.  Only one way in and out now. If you went out to the lava ocean entry viewing area in Kalapana you passed by my neighborhood.

Yeah, tsunami Saturday was a weird one. Not our usual weekend fare!  I stayed home, worked in my hives and let it happen without me. My house is not in the tsunami evacuation area.   

No giant "harbor waves" here, but we did get some serious surging.  A local TV station set up a camera on the balcony of a bayfront hotel in Hilo.  It was pointed at Coconut Island.  We got to watch live video of the ocean surging in and out.  That was very cool.  All in all it was a good test of the Pacfic Tsunami Warning System and Hawaii County Civil Defense.  I felt for the people in Chile where the monster earthquake hit.  Nothing good ever happens when the earth moves that much.

General Homebrew Discussion / Re: Pics of recent brews?
« on: October 26, 2010, 01:15:39 AM »
[Man, geology is so cool! Where'd you get yer lernin' from? I've wanted to get more into learning about formations and geologic history but the farthest I've come is a series of walking trails in my area that have guidebooks to point out interesting tidbits.

I live on an erupting volcano, Kilauea, 14 miles from the active vent, Pu`u `O`o.  I've been studying volcanic geology up close and personal for the last 14 years.  Much more interesting than anything I studied in college!

I am an engineer, lab tech and water systems operator by training.  I moved to Hawaii Island to live on the volcano.

The Pub / Re: Where are you?
« on: October 26, 2010, 12:25:46 AM »
14 miles N.E. of Pu`u `O`o

The Pub / Re: Dumb Question ?
« on: October 26, 2010, 12:20:26 AM »
I gotta say I love the gecko picking up the tab at the restaurant. The conversation over where he keeps the wallet and
cell phone, Priceless...(<--shameless plug)

Well maybe we should chug on over to mamby-pamby land and see if we can find Flo some self confidence - Jackwagon!

Chug on over to see Flo here:

General Homebrew Discussion / Re: Pics of recent brews?
« on: October 25, 2010, 02:02:39 AM »
Here is my Mojave Red on a hike I took today.

Excellent photo!

Volcanic landscape?  Looks like your beer is resting on a spatter rampart, and the peak in the background might be an erroded cinder cone or perhaps a large hornito...

The joshua trees are very cool too!

Other Fermentables / Re: Mead and Potassium Hydroxide (KOH)
« on: October 24, 2010, 06:15:04 PM »
Sorry to be late to the party, but if you plan to make a 2M KOH solution from flake KOH do so with caution!  Mixing KOH with water causes a highly exothermic reaction (it gets really hot).  Be sure to wear eye protection, face protection and gloves!

Mo bettah to buy a KOH solution than mix one - if you can.  Unless you have lab bench experience.  I do, but I still prefer to buy my KOH and NaOH in liquid form.

I’ll be attempting to squeeze in a melomel made with lehua blossom honey from my hives, carambola (star fruit) from my trees, and Puna rainwater from my rainwater catchment system. 

Between a Boy Scout Camporee Friday night, the NLCS game Saturday night, and NFL Sunday it’s going to be a tight fit.   The yeast starters are ready (three 1.5 litre wine jugs – two iterations), the fermenter (a ten gallon Volrath SS stock pot) is sanitized and a 4-pack of Dogfishhead 90 Minute is chilled.  Yeah baby!

Go Giants!  Go Dolphins!  & thank God for DirecTv Sunday Ticket!

The Pub / Re: Distilling
« on: October 23, 2010, 01:00:31 PM »
And may I point out that you look a lot like the Tiki on the Hawaii Brady bunch two part episode.

That was my cousin Kimo in O`ahu.

The Pub / Re: Distilling
« on: October 23, 2010, 12:38:40 PM »
If you look at the home distiller forums you will see that those who are making whiskey in places where home distilling is legal, are making distilled mash beverages that they consider to be equal or better than whiskey that they purchase.  However, they are not constrained by producing whiskey to legal standards, i.e. 3 years aging in oak barrels, maximum proof limit for aging, etc. Certainly there are those who enjoy following the traditional methods, but as with homebrewing, ingenuity makes for some interesting and creative hobbying.

From what I see on those forums, home distillers are pretty much the same as homebrewers when it comes to their equipment; many build their own, and many purchase theirs, legally, from homebrew/home distiller suppliers right here in the US.  One supply store located in the Denver area operates legally and in the open.  Their staff is very knowledgeable and helpful.

The first half of distilling is homebrewing.  When home distilling becomes legal (I think when not if), homebrewers will be leading the way.   The state of craft distilling is very much now like the state of craft brewing 20-30 years ago.

We as homebrewers take pride in being rebels of a sort.  We like to think out of the box and explore our creativity.  It is very surprising to me that many homebrewers have such an unfavorable idea of distilling.  If that attitude had been directed at homebrewing, we would still be brewing in secret with a can of PBR malt extract, 10 lbs of sugar, and bread yeast - fermented in plastic garbage cans.

As far as people giving homebrewing the gimlet-eye, when I encounter that attitude I take it as a challenge and an opportunity to educate the unknowing on what a great, and legal, hobby homebrewing is.

The Pub / Re: Distilling
« on: October 23, 2010, 02:41:34 AM »
Thanks for the link capozzoli.  Good stuff! 

Another hero of mine was intrigued with the beer - whiskey relationship.  Michael Jackson.  I have learned much on both subjects from him.

BTW, you bear a striking resemblance to Julia Child... 

The Pub / Re: Distilling
« on: October 21, 2010, 04:57:02 PM »
From the website - federal tax rate on all distilled spirits is $13.50 per proof gallon - which translates to $2.14 per 750mL bottle of 80 proof spirits.

"A proof gallon is a gallon of liquid that is 100 proof, or 50% alcohol. The tax is adjusted, depending on the percentage of alcohol of the product."

To keep it relevant, do you know what amount of federal taxes you pay on purchased beer?  Take a look at the tax chart at the website:

The Pub / Re: Distilling
« on: October 21, 2010, 12:00:17 PM »
Whiskey is essentially distilled beer.  The next logical step in the process.  Many of us brewers think about that.  Many follow that path - like a hero of mine, Fritz Maytag:

The Pub / Re: Distilling
« on: October 21, 2010, 07:02:42 AM »
One of the top stories on the AHA website is Homebrewing is Legal in Kentucky Now!  Right on!

Just a thought... Were homebrewers in Kentucky discouraged from participating in this forum before homebrewing was legalized there?  

One of the greatest strengths of our country is that we have the right, and the means to change laws that we believe are unjust or do not make sense.  One of the great strengths of the Brewers Association is being an advocate and a lobby for changing laws we believe are unjust or do not make sense.

How can we work towards making changes if the subject of the change is discouraged from being discussed?

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