How homebrewing has affected real life.

more on coffee

anyone else wonder the IBU range of their cup in the morning?

Bopper359 said:

Hell yeah! Between Tony Hawk, Tiger Woods Golf, and Grand Tourismo many hours were consumed!

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my girlfriend at the time almost broke up with me because of how many hours upon hours I would play Gran Turismo and not spend time with her. she'd get REALLY mad when I started an endurance race. . . she's out of my life now, but I'll always have GT.

JefeTheVol said:

There's a lab at my med school with about 20 stirplate/heatplates that NEVER get used...I am always eyeing them, oh the temptation. They also have a ton of unused erlenmeyer flasks too....what a waste. Laboratories in academia are full of brewing things. Their cup runneth over.

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If their cup runneth over, you might want to get them some Fermcap drops.

Every time i go to a new business or i go to lowes / home depot I always check the water carboy and see if its PET or not.. i think i may have found some full of RO water for 11 bucks at a grocery store

Doc Robinson said:

For anyone else my age, the topic of this thread reminds me a lot of the days of Tony Hawk Pro Skater. We would play for hours and hours and hours in college. Everywhere I went, I was like, "I would grind that rail, bust a jump to that ledge, etc." Anyone else in that boat? I'm 30.

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I'm 28 and remember acting the same way. The same thing happened with GTA.

When I first started making coffee in a French press I read somewhere that you should take your boiling water off the heat before pouring it over the grounds -- ideal extraction temp is 190° -- which I dutifully did until I went all grain and discovered the heat absorption of grain.

I checked with an instant read thermometer; if you add 190-195° water to your coffee grounds, you get 180-185° in the pot, too low for proper extraction. You actually need to add fully boiling water to the grounds to hit the proper steep temp. Mash strike temp. calculations FTW!

I also use StarSan to sanitize many things around the kitchen. The spray bottle stays under the sink. I've used PBW on stubborn stuck-on dish goo.

In a reverse crossover, I use a Rapi-Kool Cold Paddle, which is normally used for chilling soup stock, to help cool my wort.

Every time I watch football, I always look at the Gatorade coolers and think MLT.

Chad said:

In a reverse crossover, I use a Rapi-Kool Cold Paddle, which is normally used for chilling soup stock, to help cool my wort.

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Everytime I walk past one at work I think about getting one.
When we get used equipment in at work I always go through it to see what I can liberate for brewing.

Chad said:

In a reverse crossover, I use a Rapi-Kool Cold Paddle, which is normally used for chilling soup stock, to help cool my wort.

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Heck, all of my friends are chefs, and I never thought of that! What a friggin' GREAT idea!

My Christmas list has just changed... again. I gotta stop reading HBT before I go broke!

greeneyed said:

Anyone ever thought of hooking a water fountain up to a keg and CO2?

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I like where your head is at. I saw 2 fountains on the Indy craigslist and thought the same thing.