Last Activity:01-01-2011 9:07 PM
Posted in thread: What's your occupation: Engineer or Non-Engineer on 09-07-2009 at 01:49 AM
My last job was as a draftsman for a structural engineer, now I am a production manager. Found
the love of cooking at an early age.
Posted in thread: Injuries sustained while brewing on 08-28-2009 at 08:13 PM
I work with metals all day and know the conductive properties of said metals, but dumba** can
happen to anybody. After the IC had been in the boil for about 10 min, and watching the steam
make the hos...
Posted in thread: Adding a Spigot to my kettle on 08-05-2009 at 09:08 PM
I used a weld-less fitting with an adapter to copper pipe on the inside with a copper elbow,
non soldered, and placed it 1/8" off of the bottom and it siphons great. I did not have to
flatten the kett...
Posted in thread: The Moment of Truth on 08-03-2009 at 03:36 AM
Looks great. I think this is how it usually turns out for the ones that can wait. When I opened
my first batch after waiting 3 weeks and it poured like that, I couldn't quit grinning like a
fool for d...
Posted in thread: Soon To Be Brewhouse on 07-16-2009 at 08:55 PM
Extract is all for now, but will be making the step up to AG. I am on the southwest side of the
strip pit area from Pittsburg.
Posted in thread: Soon To Be Brewhouse on 07-16-2009 at 07:14 PM
The first thing that will happen is to tear out the kitchen counter with the sink, and install
a janitor's sink to wash the pots. Now I have to come up with the sculpture to brew on. It came
with a ne...
Posted in thread: Soon To Be Brewhouse on 07-16-2009 at 03:02 AM
It is time to get serious about my brewing now. Today I signed the paperwork on my brewhouse.
It is on the lot next to mine, and to keep any more undesirables from coming into the area, I
made an offe...
Posted in thread: Delabeling on 07-09-2009 at 07:21 PM
I learned the hard way about Star-san and ink. I was dipping the solution from the sink to the
wall paper tray with a brand new Pyrex measuring cup and it erased the ink just doing that. Sam
Posted in thread: A KS/MO traveler on 06-24-2009 at 08:23 PM
Welcome from the S.E. corner.
Posted in thread: Canned Salmon on 06-12-2009 at 08:08 PM
The key to good tasting canned salmon is to remove the skin and the thin dark layer of meat
(not much loss), this will greatly improve the taste. Some finely diced green peppers and onion
in the patty...