Hey - I love the hair! if he was fat would you comment on how fat he was? What's the difference .
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What I don't know I'll obsess over.
Grinders Island Brewery - Pipeline
Pigged - Dbl Chocolate Stout (76) Secondary Primary #1 - Dunkelweizen (79) on tap at a brewery (community tap) Primary #2 - Nut Brown (78) Starter On Deck - Cream of Three Crops (80) On Deck - Dead Arrogant Guy (81) On Deck - One Putt12 IPA (82)
Give a man a beer, and he wastes an hour, but teach a man how to brew, and he wastes a lifetime.
I'm not sure what kind of mood I was in last night. I knew lots of kidding was going on but for some reason since I had . . . odd hair . . .(frizzy afro thing in my youth) I felt the need to defend.
I think I was having a flash back from the 70s LOL
__________________
What I don't know I'll obsess over.
Grinders Island Brewery - Pipeline
Pigged - Dbl Chocolate Stout (76) Secondary Primary #1 - Dunkelweizen (79) on tap at a brewery (community tap) Primary #2 - Nut Brown (78) Starter On Deck - Cream of Three Crops (80) On Deck - Dead Arrogant Guy (81) On Deck - One Putt12 IPA (82)
Give a man a beer, and he wastes an hour, but teach a man how to brew, and he wastes a lifetime.
The only critique/comment I might add is that there may be a benefit, and maybe even 5% mash efficiency or so, in leaving your grain bag in the sparge kettle for 10 - 15 minutes, giving it a few stirs, and then tea bagging for a few minutes....
Wicked-Sick write up! You should definately keep rockin' your man mane . I'm sure with this write-up many extract brewers will "cut their cord" and soon venture to AG.
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Primary: Nothing
Secondary: DFH Punkin Ale
Bottled/Conditioning: Cigar City Jai Alai IPA Clone, Apple Jack 1.0, Apple Jack 2.0
Drinking: Yakima Blonde (Imperialized), Banana Wheat, Russian Imperial Stout, and anything i can get my hands on
On Deck: Watermelon Wheat, Red Panda Ale, Gluten Free Brown Ale, Mojito IPA, Smoked Pepper Stout
The only critique/comment I might add is that there may be a benefit, and maybe even 5% mash efficiency or so, in leaving your grain bag in the sparge kettle for 10 - 15 minutes, giving it a few stirs, and then tea bagging for a few minutes....
good point...I think this would definitely help with efficiency. as i said, i'm always trying to speed the process up, not necessarily save money. i may try this in the future, tho. if i can get upwards of 75% efficiency, it would be worth it, especially since that is what i get on my AG setup.
Quote:
Originally Posted by Bobby_M
Chillax dude, I'm sure deathbrewer can handle a good natured ribbing on his socially rebellious fashion statement.
i'm deeply hurt and offended, j/k
let's get things straight, tho...i'm no hippie
Quote:
Originally Posted by Grinder12000
Why so slow on the cold break. Why not add the ice right off the bat. I can get from 212 to 110 in 15 minutes with ice water - then delute with 35 degree water to get to 65 degrees.
i find if i do this, i waste all my ice (i only use the 3 trays) and i end up having to drain the water several more times and it takes longer. the water i use to dilute is about 55°F. i would probably use boiled water and stick it in the freezer, if it wasn't full of hops
i find if i do this, i waste all my ice (i only use the 3 trays) and i end up having to drain the water several more times and it takes longer.
AHH - I forgot what it's like to be a NOT be a hippie and NOT have a big ass freezer!!
The weird thing about getting older - your brain tells you you are NOT getting older . . . it's your body that is telling you that a 54 year old will feel more pain after playing Ultimate Frisbee then a 25 year old.
OK - sorry - OT!!
__________________
What I don't know I'll obsess over.
Grinders Island Brewery - Pipeline
Pigged - Dbl Chocolate Stout (76) Secondary Primary #1 - Dunkelweizen (79) on tap at a brewery (community tap) Primary #2 - Nut Brown (78) Starter On Deck - Cream of Three Crops (80) On Deck - Dead Arrogant Guy (81) On Deck - One Putt12 IPA (82)
Give a man a beer, and he wastes an hour, but teach a man how to brew, and he wastes a lifetime.