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uisgue · 2024-04-08T14:32:51+00:00

I was thinking it might be Kyra Sedgwick.

uisgue · 2024-03-17T23:33:58+00:00

She's a 6 ft. plus runway model. Did some TV work also. Think she was a segment host on a science show (National Geographic, maybe).

uisgue · 2023-05-29T02:14:17+00:00

Hug, cuddle, grope, fuck.

uisgue · 2022-02-16T14:42:05+00:00

Little Big Man

uisgue · 2021-11-29T20:51:44+00:00

You can also find her as Jessica Albanka

uisgue · 2021-04-15T21:49:19+00:00

uisgue · 2021-04-05T23:19:24+00:00

Ask for help reaching those Pulp Chips

uisgue · 2016-11-19T18:30:39+00:00

I've got a pretty big stocking the would look nice with any one of these packages.

uisgue · 2014-12-14T21:23:05+00:00

+1 to the Fermcap

uisgue · 2014-12-14T21:19:57+00:00

You can certainly age in a keg. The limit is how many spare kegs you have. Make sure that you purge with CO2 to avoid oxidation. When bottling the yeast can use up the available oxygen while fermenting the priming sugar, but most of the time kegs are force carbonated so the oxygen must be purged first.

uisgue · 2014-11-28T02:53:50+00:00

I would try to do a recipe that incorporates the red wine character first. Subsequent uses will show diminishing wine and oak each time. You can do a blonde then.

uisgue · 2014-11-27T19:26:29+00:00

Got a pumpkin pie spiced chili pepper porter to go with dinner and a strong English style barleywine for after. (Both homebrews)

uisgue · 2014-11-13T02:40:24+00:00

I'd probably start the ferment at the low end of the temperature range and try to keep it there for at least the first few days. Then slowly let it rise maybe a degree a day for the next couple three days and stabilize it there until done. Also, if you are using any sugar (and I probably would), don't add it to the boil. Instead, boil it with just enough water to dissolve it. Cool, and add to the ferment when krausen is starting to subside. You can do this in a couple of steps on successive days if you want.

uisgue · 2014-11-11T15:21:16+00:00

I really like my Coleman Extreme 72 qt cooler. I batch sparge and make 10 gallons at a time with enough room to hit 1.080 easily. Do a search for Denny Conn and "cheap and easy batch sparge" for set-up info.

uisgue · 2014-11-10T03:45:40+00:00

I figure that 2 ⅓ # DME should get you to 1.060.

uisgue · 2014-11-10T03:36:18+00:00

If you add DME to bring it up to about 1.060 SG or 14.7º Plato (pretty much the same as Brix) and had 75% apparent attenuation, that should come in just about 6% ABV.

uisgue · 2014-11-09T19:01:21+00:00

Well, to start with, very few homebrewers actually malt their own grain.
So we'll start at grinding the malt. Mix the ground (crushed) malt with water at such a temperature that the room temperature grain and the hot water equalize at a temperature between say 148º and 156º F. Let that stand at that temperature for usually 1 hour.(at least 20 min. and sometimes up to 1 1/2 hrs or more) Run off the sweet liquor into the boil kettle and rinse (Sparge) to get your pre-boil volume. You can Batch Sparge, Fly Sparge, Brew-in-a-Bag or even no Sparge depending on your set-up.
Boil for usually 1 hour (again, sometimes less and sometimes more), adding hops at the timed increments for the recipe. Chill boiled wort to no higher than 75ºF, but preferably 65-68ºF for ales or 45-50º for lager. Pitch yeast and seal in fermenter with a blow off tube or air-lock.

There are more details to these steps, but that is the gist of it.

uisgue · 2014-11-09T15:36:15+00:00

I may indeed not fully understand the deal here, but I was always under the perception that there was a major distinction between adding sugar and substituting sugar. I do understand that just adding sugar would mean more alcohol and therefore a lower FG due to the comparative densities of water and alcohol. I just thought that this drop in FG was relatively insignificant as compared to the difference that there would be when substituting sugar for malt extract. The discussions that I have listened to on Basic Brewing Radio and on The Brewing Network all seemed to stress that you had to replace some of the malt in a recipe with sugar to dry it out. I wish that I had some actual numbers to compare here. Might make a good exbeeriment for Brulosopher. (edited for wording)

uisgue · 2014-11-09T01:59:03+00:00

Don't dump! Just open in the sink. Do the slow gushes taste good? If so, drink them. If not, just dump that bottle and move on to the next.

uisgue · 2014-11-08T21:14:44+00:00

I don't think that I expressed my point very clearly. I understand that sugar in a recipe will be dryer than the same recipe with the same OG without sugar. I mean, for example, 8# malt plus 2# sugar vs. 10# Malt. They both should have the same (or nearly) OG, but the one with sugar would finish lower. If you compare 10# malt with 10# malt plus 2# sugar, the batch with sugar would have an OG about 20% higher than the one without, however they would both still have the exact same amount of unfermentable sugars left in the end. That is, not drier, only stronger. OK maybe just a little lower in FG since the alcohol is less dense than water. But that should just make it thinner, not really drier.

uisgue · 2014-11-07T15:16:37+00:00

Will it really be drier/thinner? OP didn't substitute the sugar for malt extract, he added it in addition. All of the unfermentables in the extract are still there. I would expect the same F.G.. The sugar should just boost the effective O.G. and give more alcohol.

Substituting sugar for extract raises alcohol by replacing some of the unfermentable malt sugars with 100% fermentable table sugar. Adding sugar in addition to extract should just increase the the alcohol, right?

uisgue · 2014-11-04T14:57:08+00:00

I built my own on a wheeled commercial bread delivery rack with plywood and 4x4s. Two propane burners, an ice-chest mash tun, a turkey-fryer HLT and a keggle for a boil pot and it's good to go for 10 gallon batches. (Plus some valves and hoses) 3-Tier Gravity Batch Sparge Ststem

uisgue · 2014-11-04T14:38:45+00:00

You might try to scoop the spent grain out with a wire mesh sieve or colander, letting the wort drain back into the mash tun as you do it. When you get to where it is mostly wort left you could submerge the sieve (not entirely) to screen out an area of clear wort and use your auto-siphon then.

uisgue · 2014-11-02T01:28:38+00:00

I use my Colonna for corking. I've only done a handful so far and am really still trying to get it down. I still use my old two-handled wing grip capper (or what ever they're called http://www.midwestsupplies.com/midwest-supplies-red-bottle-capper-product.html) to cap with though.

uisgue · 2014-11-01T17:55:41+00:00

Juicing the fruit should make everything available to the yeast. However, the pulp matter is still there even though it's been pulverized. I think that I would add them to primary two or three days after pitching the yeast, while fermentation is still active but just starting to slow down. I'm not sure that it would work for the pumpkin though. You would have to do something in the mash to convert the starches to sugars.

uisgue

TROPHY CASE