boilover

outside will be some hand built furniture and such, I believe. One of the things that could help main would be joining the downtown SID, or better yet, starting their own SID. But I know that is an expensive option, and it requires all the property owners paying into it. But it would bring safe + clean to OTR. And I think it would help blur the line between OTR and downtown. That is not to say I want people to forget that OTR is a very unique neiborhood, but we need to curb the fears people have of venturing north of central pkwy.

No Xserve, basically just a bunch of powerPC's in the basement (once they get old, that is where they get relegated to). Currently in his office my dad has a mac mini and a 12 inch g4 powerbook. He was still using his old Tibook (the original G4 powerbook) until a few months ago when my sister got a macbook and gave him her the 12 inch G4. He only has nine now, as I just took a G4 iMac back to Cincinnati with me (white base with the swivel top). It's old school, but it will be useful to leave at work.

For those that haven't heard, Outside will be opening on the 29th!!! Hurray for retailers in the Q!!!

My family has been mac users since before the LC II came out (early 90's). I currently have a 15" G4 powerbook (the first Aluminum powerbook). My mom has the same, but a model newer. My sister is using a new macbook, and my dad has ten macs (no joke) doing everything from business software to hosting our own web and email servers. And 3 out of the 4 of us use iPhones. You could say we like apple products...

If anyone is a fan of IPA's, I am ordering a case of Weyerbacher's Double Simcoe IPA. Retails for something absurd, like 12 bucks a four pack. But it is damn good. If anyone wants to throw in with me, I am going to have it by this weekend (I hope).

I hope Below Zero is benefiting, they essentially moved here for the Q. Again, not my scene, but I hope they do well. An entertainment district should cater to everyone.

And I'm not hating on Cue, I went there for a buddy's birthday and we had a blast, it's just not going to become my local hangout... I wonder if Rhino's business is picking up because of all the development in the neighborhood.

I would like to see another bar, not a club in OTR. Cue is just not my scene...

Still needs some work, land acq. etc...but they obviously saw Neyer drop the res. portion of CS and decided they could fill that gap...

The first building needs to be 80 percent sold in order to start construction on tower two.

As far as your IPA, you need bittering hops in there from the start of the boil. There are a lot of "continuously hopped" beers, like dogfish head's 60, 90, or 120 min IPA which have hops thrown in about every ten minutes during the boil.

I didn't realize Kevin was such a big wig in Clermont County...

Well, it teaches you not to let it happen again...

Yeah, wherever they go, the masses follow...there are probably some Ikea groupies that go to as many openings as they can...I can just imagine they have a room dedicated to all the chairs they have gotten for free...

In 2k3, most of my friends went on vacation and I got sick. Once better, while they were away, I realized there was an Ikea opening 20 min from my house in college park MD (I lived in DC at the time). I went with a buddy, and we camped out overnight to be number 11 and 12. The first three had been under a huge ikea tent sleeping in an Ikea bed for a week. They got to keep the bed, as well as a 5k Ikea gift card. The rest of us got free arm chairs (200 dollar value). I still love that chair... I couldn't bring myself (or miss work) to go up there for this one. I think one opening is all I needed to attend.

Sounds like we need to start a OTR advocacy thread and get back to the projects themselves on this one...

I haven't tried kegging, but to be honest bottling with two people goes pretty quick. My buddy and I who brew together just pick a role, one of us fills bottles, the other one caps. The whole process may take a half hour. It took me about an hour the one time I had to do it myself. As a quick note to budding homebrewers: Charlie Papazian's homebrewers bible is one of the greatest books on earth. You can read the basics in there and feel smart, then start getting into the advanced stuff, feel stupid, then start to realize what he is talking about and feel only moderately ignorant. Once you have a grasp on things it becomes a great tool. And as for recipes, I do recommend buying, or at least looking at the BYO (Brew Your Own) magazines 150 clone brew issue. Most homebrew stores sell it. It is great to look at beers you like to drink, and how to try and replicate them. Even if you don't follow a certain recipe, it gives you some guidelines and something to get creative with.

I jumped Western Drive at Miami University last winter... edit: on skis

I started with the Classic English Pale Ale kit from brewers best and it made a pretty decent beer. That was with the brewers best equipment kit as well. All told it got me started for like 80 bucks (the only thing I had already was a big pot that I could use for the boil). Listermann makes their own kits, and they can be mail ordered. Being from DC, I also like to use annapolis home brew, which is in annapolis maryland. They mail order as well, and they have some good variety to their kits. Listermann has a larger grain selection, while annapolis has a bigger malt selection (I am talking fresh malt they get in bulk, not the canned stuff that sits on the shelf for months...)

Aluminum reacts with the acids in the wort, causing it to leach into the liquid. This can contribute to off flavors, not to mention the consumption of aluminum. Never sucked the air out of bottles. As far as cappers I use the manual capper with the two handles. It is starting to become a little worse for wear, so I am going to invest in a bench capper soon. As noted above, ales are best fermented between 65-68 degrees. Lagers, depending on style and yeast, are best done between 35-55 degrees. There are also steam styles which are lagers fermented at ale temps. I have never been to cleveland, so I can't help with homebrew stores. Listermann in Cincinnati is a phenomenal shop. Paradise brewing out on Beechmont Ave isn't bad either. For the all grain brewer though, Listermann can't be beat.

Damn...now that's a bust, probably makes those Oxford cops jealous... (See OTR development thread)

By the way, after one or two kits to get the process down and learn what you like about beer (malt, hops, different yeast flavors) half the fun becomes making up your own recipes and/or trying to replicate your favorite beer.

The sanitation aspect is important after you boil all of your ingredients together. Once the unfermented beer (called wort, pronounced wert) has cooled, you transfer it into a sanitary container and add the yeast. Being the perfect environment for yeast to grow in also makes it the perfect environment for bacteria to grow as well. Most bacteria are not harmful, but will add off flavors to the beer. However if there are harmful bacteria, they will grow as well, and thus make you sick. You can buy startup kits for 50-75 dollars, which include just about everything you need except a recipe, bottles, and a brewpot. Ingredient kits run about 25-35 dollars, which get you a 5 gallon (a little over two cases) of beer. As I said, I just collect bottles I have used. And important note when buying a brewpot, make sure it is either stainless steel or enamel, not aluminum. That is for extract brewing, where most of the fermentable sugar comes from a malt extract syrup. In all-grain brewing, you make your own extract from different grains. It requires slightly more equipment, adds time to the process, but is cheaper to brew in the long run. And you can get much more variation in the character of beer you make, as you are not limited to the stock of available malt syrups. Homebrewing can be addictive. I started, then got my buddy involved, and now he works for Miller, so you never know where it will take you...

That's just so frustrating...

Yeah, and some lingonberries...