I like this time at night on HBT

[lschiavo]

Finally figured out how to upload stuff to youtube. Here's an original song my band recorded back in 2007. Not my best drum track, but it's a good song and something I'm sure some of you can relate to. Enjoy.

YouTube

Excellent song! I am quite sure I was the inspiration and would expect a small percentage of the proceeds when it becomes a big hit

I gave up my band when my second son came along. There just wasn't time anymore. We had recording equipment and a very nice studio. We had a few cool originals but it all fell apart before we could get anything laid down. Basically, I'm jealous. Keep it up. My band experience was one of the best times in my life.

 

[lschiavo]

Ischiavo,

My daughter has a guy friend, his name is O'seal (not sure that is spelled correctly) Really nice kid, young man. For whatever reason I keep calling him Ischiavo.

If my name were O'seal, I'd rather be called lschiavo. I was not very creative with a user name...my handle is short for Leon Schiavo if anyone every wondered. It does have a cool connection to my Italian roots:

Ischia (Italian pronunciation: [ˈiskja]) is a volcanic island in the Tyrrhenian Sea. It lies at the northern end of the Gulf of Naples, about 30 km from the city of Naples. It is the largest of the Phlegrean Islands. Roughly trapezoidal, it measures approximately 10 km east to west and 7 km north to south and has about 34 kilometres (21 mi) of coastline and a surface area of 46.3 square kilometres (17.9 sq mi). It is almost entirely mountainous, the highest peak being Mount Epomeo at 788 m.[2] The island has a population of over 60,000 people.
Ischia is the name of the main comune of the island. The other comuni of the island are Barano d'Ischia, Casamicciola Terme, Forio, Lacco Ameno and Serrara Fontana.

 

[Dan]

If my name were O'seal, I'd rather be called lschiavo. I was not very creative with a user name...my handle is short for Leon Schiavo if anyone every wondered. It does have a cool connection to my Italian roots:

Ischia (Italian pronunciation: [ˈiskja]) is a volcanic island in the Tyrrhenian Sea. It lies at the northern end of the Gulf of Naples, about 30 km from the city of Naples. It is the largest of the Phlegrean Islands. Roughly trapezoidal, it measures approximately 10 km east to west and 7 km north to south and has about 34 kilometres (21 mi) of coastline and a surface area of 46.3 square kilometres (17.9 sq mi). It is almost entirely mountainous, the highest peak being Mount Epomeo at 788 m.[2] The island has a population of over 60,000 people.
Ischia is the name of the main comune of the island. The other comuni of the island are Barano d'Ischia, Casamicciola Terme, Forio, Lacco Ameno and Serrara Fontana.

Not creative? I'm not to sure about that! :rockin: I think, if ever I have another child, which is unlikely.. actually impossible without some restorative surgery (TMI) I will name, if that child is a boy.. Ischiavo, after my good friend and man I respect very much.

 

[lschiavo]

Not creative? I'm not to sure about that! :rockin: I think, if ever I have another child, which is unlikely.. actually impossible without some restorative surgery (TMI) I will name, if that child is a boy.. Ischiavo, after my good friend and man I respect very much.

I'm honored Dan! If I ever have another son which is still possible but very unlikely because I never get any...I just may name him Dan. That would screw up the whole system though because my sons all have the same initials...LJS. Maybe I could spell Dan with an "L" somehow?

It is my youngest son's Birthday party today. I am in the shop tending the smoker (drinking beer). I have four nice four pound chickens on there that I brined overnight and put on a nice rosemary rub. Almost done...

 

[lschiavo]

Getting there...maybe another hour.

 

[Dan]

Getting there...maybe another hour.

What time we eating?

 

[Stauffbier]

Hi friends!

I hope you're all doing well today!

I'm getting ready for another day of grilling too!

 

[BBL_Brewer]

Thanks guys! We're actually not together anymore. I haven't jammed in almost a year. Here's another one you might like.

 

[Dan]

Not sure if it's because the time is lunch thirty or because of those delicious looking chickens, but I'm getting hungry. I picked up some New York Strips the other day for a song. Just lit the grill.. good stuff coming.

There is a neighborhood store here, it's actually a chain, Best Buy Market. I don't load up a cart of groceries there because much of their stuff is just to expensive and can be bought for less at other places.

There are a few reasons I go there.. Nearly everyday. Customer service number one. If there are more than two people in line, they open a new register. Second reason, very convenient. Third reason: Again, very friendly customer service.

Lastly, they have their own butcher and I think because of that are able to cut their own meat and the prices are pretty dang good. Always fresh meat at great prices. The other day they had a New York Strip that must have been at least two feet long. You could buy it and cut your own. So, I'd say at least you'd get 15 1-1/2 inch steaks out of it. $32.00! Unbelievable deal. I passed on it though. If I was having party with many people wouldn't have hesitiated picking it up. Looking back, I should have just bought it and sliced up and then stored in the freezer.

 

[lschiavo]

Hi friends!

I hope you're all doing well today!

I'm getting ready for another day of grilling too!

Now that's a FIRE! And an awesome photo of a fire.

 

[BBL_Brewer]

Well, back to the yard work......man that chicken looks good!!

 

[lschiavo]

Not sure if it's because the time is lunch thirty or because of those delicious looking chickens, but I'm getting hungry. I picked up some New York Strips the other day for a song. Just lit the grill.. good stuff coming.

There is a neighborhood store here, it's actually a chain, Best Buy Market. I don't load up a cart of groceries there because much of their stuff is just to expensive and can be bought for less at other places.

There are a few reasons I go there.. Nearly everyday. Customer service number one. If there are more than two people in line, they open a new register. Second reason, very convenient. Third reason: Again, very friendly customer service.

Lastly, they have their own butcher and I think because of that are able to cut their own meat and the prices are pretty dang good. Always fresh meat at great prices. The other day they had a New York Strip that must have been at least two feet long. You could buy it and cut your own. So, I'd say at least you'd get 15 1-1/2 inch steaks out of it. $32.00! Unbelievable deal. I passed on it though. If I was having party with many people wouldn't have hesitiated picking it up. Looking back, I should have just bought it and sliced up and then stored in the freezer.

Dan, you F'd up. We have a half hog and a half of beef we paid for already for this fall. Still have to pay for the butchering but we won't need grocery meat for a while...except chicken.

 

[Stauffbier]

Now that's a FIRE! And an awesome photo of a fire.

Yeah, It was a huge bag of coal, since we're grilling a bunch of food. I thought it would make a good photo, so I grabbed my daughter and asked her to shoot it with her iphone. That thing actually takes pretty good pictures.

Dan, that sounds like one heck of a good deal on the New York strips!

 

[Stauffbier]

Great songs BBL!

 

[Dan]

Home Brew Talk, is about brewing beer. A fellowship of brewers. Please accept my sincere and humble apology for using this wonderful place, and this thread, to post my political opinions. I am truly sorry and will not ever do something so selfishly inconsiderate, ever again.

With great respect,

Dan

 

[FastAndy]

Home Brew Talk, is about brewing beer. A fellowship of brewers. Please accept my sincere and humble apology for using this wonderful place, and this thread, to post my political opinions. I am truly sorry and will not ever do something so selfishly inconsiderate, ever again.

With great respect,

Dan

Dan, I missed what you're apologizing for but I'm sure it isn't a big deal based on our chats in the past. I'm a Glenlivet fan myself and happen to a bottle of 21 year old archive that was given to me on my last birthday. If you ever find you're self in reno, I have a spare glass.

Cheers.

 

[Dan]

Dan, I missed what you're apologizing for but I'm sure it isn't a big deal based on our chats in the past. I'm a Glenlivet fan myself and happen to a bottle of 21 year old archive that was given to me on my last birthday. If you ever find you're self in reno, I have a spare glass.

Cheers.

I work for a company home based in Fallon. They keep bugging me to come out for some training. Fallon is not far from Reno. Might just take up my company's request and head out there for a few days. I'll definitely accept your offer when I get to town.

 

[BBL_Brewer]

Alright, one more. This is one of my personal favorites.

I give you.........The Dog Song

 

[Leadgolem]

I will be grilling tomorrow. I think I should bottle my last batch of cider tonight. My string trimmer randomly stopped today and wouldn't restart. I'll give it another try later. It's probably just overheated.

I need to bottle my red rice wine too, but I don't really want to. It's still got a fair amount of sugar in it, so it really needs to be pasteurized. That's going to heat up my house.

 

[Dan]

I just put up a video on YouTube. No audio, the the original had audio. Any idea why?

 

[LabRatBrewer]

I just roasted 1/2 cup of green Kenyan coffee beans in my "new to me" West Bend II Popcorn Popper. Everything I learn on HBT comes with a wait. At least I only have to wait till tomorrow to drink them.

 

[Leadgolem]

I went ahead and bottled the red rice wine. It's been pasteurized now and is cooling on my kitchen counter. This whole process always makes me nervous. The bottles sit in the water, and then on the counter, for so long without corks. I've knocked over more then one bottle doing this...

 

[lschiavo]

Well, back to the yard work......man that chicken looks good!!

It was by far the best chicken I ever made on the smoker. Sorry, I didn't get any pics before it was devoured. I basted a few times with olive oil and the skin was perfect! I hope I can remember what I did for next time.

 

[Stauffbier]

I went ahead and bottled the red rice wine. It's been pasteurized now and is cooling on my kitchen counter. This whole process always makes me nervous. The bottles sit in the water, and then on the counter, for so long without corks. I've knocked over more then one bottle doing this...

Once I was pasteurizing an apple cider, and I had one bottle over carbed or a weak bottle or something. That sucker blew up, and sounded like a gun firing. I had the bottles in an aluminum pot with the lid on and a towel draped over the whole thing. I was in the back yard when I heard it, and I knew exactly what it was. I ran inside to find glass on the stove top and the lid over to one side. It was so strong it dented the thick aluminum lid pretty good. I've always been nervous of pasteurizing since then. Just for good measure I put a brick on the lid when I do it now.

 

[Leadgolem]

Once I was pasteurizing an apple cider, and I had one bottle over carbed or a weak bottle or something. That sucker blew up, and sounded like a gun firing. I had the bottles in an aluminum pot with the lid on and a towel draped over the whole thing. I was in the back yard when I heard it, and I knew exactly what it was. I ran inside to find glass on the stove top and the lid over to one side. It was so strong it dented the thick aluminum lid pretty good. I've always been nervous of pasteurizing since then. Just for good measure I put a brick on the lid when I do it now.

Unfortunately, these are cork bottles that aren't rated for pressure. That means pasteurizing without the bottles being sealed. No possibility of bottle bombs, but if I knock one over I'm still out a bottle.

You also can't really cork them until they have cooled. The liquid expands and doesn't leave enough head room in the bottles for you to be able to force a cork into the neck of the bottle.

I do sit corks on the mouths of the bottles to help keep out stray airborne contaminants.


I've actually only ever broken one bottle pasteurizing. It was a 12 oz beer bottle, brand new bottle. When I looked closely at the glass shards it had a small bubble in the glass right where it appeared to have started fracturing.

Man do I hate losing finished brew.

 

[Leadgolem]

Ok. All the bottles are corked now, and no tippy tippies. Now I can drink.

 

[LabRatBrewer]

Unfortunately, these are cork bottles that aren't rated for pressure. That means pasteurizing without the bottles being sealed. No possibility of bottle bombs, but if I knock one over I'm still out a bottle.

You also can't really cork them until they have cooled. The liquid expands and doesn't leave enough head room in the bottles for you to be able to force a cork into the neck of the bottle.

I do sit corks on the mouths of the bottles to help keep out stray airborne contaminants.


I've actually only ever broken one bottle pasteurizing. It was a 12 oz beer bottle, brand new bottle. When I looked closely at the glass shards it had a small bubble in the glass right where it appeared to have started fracturing.

Man do I hate losing finished brew.

could you cover them with foil?

 

[Leadgolem]

could you cover them with foil?

Sure, but that wouldn't really help if the bottles get knocked over. I figure that since I'm going to shove a cork into the bottle, I won't introduce anything new by sitting one on the top of the bottle.

Having the bottles unsealed during pasteurization isn't really a problem. The liquid inside is so hot that it is going to kill anything that drops into it anyway. It's only afterward while they are cooling that having it open is a potential issue.

I pasteurize to 160f for 10 minutes. That's high enough to kill pretty much any nasty that could be in my wine, and cool enough that I shouldn't lose a huge amount of alcohol doing it.

 

[Stauffbier]

could you cover them with foil?

That's what I was thinking...

 

[Thunder_Chicken]

I've finally got my pipeline established and I have been drinking my own homebrew all weekend, and it is *fabulous*. It just makes me happy on so many levels that I can make good beer. When I brew it is almost like I am making a care package for myself that I receive a few weeks later. I met with a friend and swapped a sixer of my brews for a growler of his Scotch ale. It's really neat to craft something that you can share.

I'm so glad I got back into brewing. This hobby really fills a lot of needs in my life - not just as a source of good beer, but as an outlet for creativity, a focal point to look forward to good things ahead, a sharing connection with other friend who homebrew, new sensory experiences, and a reward for the virtue of patience.

I was coming off a series of life events that kinda left me a bit burned out and listless - I just got to the point where I felt all I did was pay bills and fix things around the house, and I really didn't have any vision or enthusiasm for anything else. Not really depressed, but life felt pretty stale. I need to keep going for experiences, because in the end that is what life is all about. Smell the roses, taste the malt, listen to the birds and see the sky.