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Phill Aldahl

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About Phill Aldahl

  • Rank
    HSOShow.com Family
  • Birthday 03/05/1985

Profile Information

  • Location:
    Mankato, MN
  1. Bluegill as bait?

    You can use 3 rods in Wisconsin not 2. The way I have always heard the law interpreted is that if you are fishing with a Minnesota license even on boundary waters you have to abide by Minnesota laws.
  2. Bluegill as bait?

    It's all we ever use here in La Crosse, WI. Easy to catch and they work great. Caught many large flats on bluegills. When they die, then you have cut bait.
  3. Home Brew

    Yep they are as well, but I did have some part machined so I can either get them welded or try my hand at soldering stainless steel. I didn't know it could be done, but after reading up on it I guess it can.
  4. Home Brew

    I made the keggles by using a dremel with reinforced cutting discs. It took a long time, but it was worth it to get a clean cut. No advise on building the thermometers, since I bought them. If I remember right I got them on [YouNeedAuthorization]. They are weldless, so I can take them off to clean or calibrate at any time.
  5. Brew Crew '09

    Brewers are killing me this year.
  6. So who is on the high horse?
  7. Earn a buck can be good method, if used correctly. As you see what happened in Wisconsin with seasons of EAB and early and late doe seasons. The number of deer really took a dive. I just heard that they are planning on suspending EAB this year, great now that I hunted all last season passing on numerous bucks to get my doe.
  8. Maybe you shouldn't shoot then.
  9. Home Brew

    Yes, I would start with extracts. For one they are easier, and two it gives you the chance to see if you like the hobby before you go all in with all the fancy equipment. If you do a search on the internet for places that sell homebrewing supplies all of them will have starter kits that come with almost everything you need to get started extract brewing. Just as an example this is what one of the kits came with. All you would need besides the things included would be a large pot. 6.5 Gallon Fermenter and Lid • 6.5 Gallon Bottling Bucket with Spigot 8 Oz. of Easy Clean No-Rinse Cleanser • Airlock (Keeps air out of the fermenter) • Hydrometer (Determines alcohol content) • Bottle Brush • Twin Lever Red Baron Bottle Capper • Bottle Caps • Liquid Crystal Thermometer • Bottle Filler • Racking Tube with Bucket Clip • Siphon Tubing This kit was $60 and they range up to $135 if you start ordering them with the extras. I found the $135 to be a good deal because it comes with everything you need + 4 gallon stainless steel pot + 48 12 oz. bottles + a ingredient kit of you choice that comes with everything you need to brew your first batch. The things on top of my buckets are called air locks. When you put your wort (unfermented beer) into the fermenter you don't want air to come in contact with the beer once the lid is closed or it will oxidize it. Fermenting beer also releases CO2 so you can't just seal it up or it would explode. These work much like the trap in your sinks where it has water in it and when the CO2 pressure gets high enough it will bubble the water up releasing the CO2. Your friend is wise for using the tubing from the fermenter to the cup of water. It is called a blowoff tube and it works on the same principle as the air lock only it just makes bubbles in the cup of water. When the beer first starts fermenting it can be quite vigorous. It can start foaming and even with an airlock attached it can push the airlock right out of the bucket or even dislodge your lid. This tubing gives the foam and CO2 a place to go. I once made a blackberry wheat and after the vigorous part of fermentation was done I put the airlocks on instead of the blowoff tubes. I then added the blueberries. With the added sugar from the blueberries it took off again that night and blew the rubber bung from the fermenter right off. Needless to say I ended up cleaning beer and berries off the floor and ceiling. Air locks are cheap so is tubing. I use both. Blowoffs for the first part of fermentation, once it has calmed down or I move it to the secondary fermentor I use airlocks. Carbonating is accually quite simple. You siphon your beer from the fermentor to the bottling bucket and add the correct amount of sugar. The correct amount can be calculated on the internet. There are numerous different ones out there, they take into account the temp of the beer, how much beer there is, and the desired amount of carbonation. You then boil that amount of sugar in a little bit of water and add that to the bottling bucket as well. Then start bottling from the spigot. It is easier if you have tubing from the spigot to a bottling wand. Then you just leave the spigot open and press the wand into the bottom of the bottle which releases the beer until full, then depress from the bottom and you have your beer. Cap it with the capper and a bottle blank. If you have any question feel free to ask them. I could talk about brewing beer forever as you can probably tell.
  10. Home Brew

    You CAN do shine with the proper equipment, but it is illegal, so I have never dabbled in it. Basicly all it comes down to is taking a fermented liquid and boiling off the alcohol and condensing it back down, yielding high proof booze.
  11. Just remember copper is toxic to trees so remember to take it out when you are done for the season or better yet use aluminum.
  12. Home Brew

    I have been brewing beer for a few years now and it has been really fun. I haven't done it a while now since I just haven't had any time and it has been too cold to do it in the winter, although I have before when it was 10 degrees out. I ended up with a 1/8" of ice on the doors and windows in the garage. I started with extract brews from kits which is what I think you are doing. I made decent beers, but I knew there was a better way out there. I did a lot of reading and found out that all grain brewing was the way to go. It is a lot more involved process, but it is worth it. I feel that my beers taste a lot better. Why wouldn't they? This is the way commercial breweries brew, just on a super small scale. Brewing with all grains also gives you a lot more control and freedom to tailor your beer to your tastes. With extract brewing all you have to choose from is extra light, light, amber, and dark extract to choose from for the base. You then add your specialty grains to get the color and taste. This works fine, but the only problem with this is that you don't know what ingredients were used to make the extract. Brewing with all grains you have complete control of what goes into your beer. Here is a picture of my setup. The top keg is missing in the picture because it was leaking. If it were there the top keg would be used to heat plain water. The second keg is where the grains are added, and the third keg is where the hops are added. Here are the ingredients for a peanut butter stout. Notice the largest bag. This is the base malt, which takes the place of malt extract in extract brewing. As you can tell from the other grains that this is going to be a dark beer. Grains added into the keg ready to begin brewing. Rinsing the sugars off the grains as the same time I am running wort (unfermented beer) out into the bucket. Close of of the sparge arm. Sparging is the process of rinsing the sugars from the grains. As the arm spins it drizzles water on the grains evenly so you get a more efficient sugar extraction. Hops ready to go in. After the hops have been boiled and the wort has been cooled to the right temperature it is drained into the primary fermenter. Ummmm Beer! The two buckets are primary fermenters. After it has fermented for 2 weeks it goes into the secondary fermenter (the glass vessel) for further aging and clearing. I could go on and on about brewing since there is so much to learn. There are tons of great websites out there that I used to read daily and I really picked up the process from. With any good thing time and patience is key. Also if your first try at making beer wasn't a success, try again. You will get the knack for it. Sanitation is key. You need a very clean environment for your yeast to work how you want it to, otherwise you might have wild yeast or even worse, bacteria fermenting your beer.
  13. Archery during rifle season

    I have a question for anyone that hunts with a bow during the firearms season. I am tagged out already on my bow tag, but I have a buddy that isn't. Tomorrow he wants to go out with his bow and hunt refuge land that is bow only, no firearms hunting is allowed. Does he need to buy a firearms tag or is he fine with his bow tag? He works at Gander Mountain and his boss hunts the same land he called the DNR and they said he is fine to just use his archery tag. The only problem I see is people shooting deer with their shotgun and then tagging it with an archery tag.
  14. Cigarettes or chew?

    I just harvested an 8 pointer last a week and a half ago with a big ole chew in my mouth. 8 yards away and I was on his level, the ground. Wind was blowing 25 mph right at him. Shot my doe with a bow last year with a chew in walked right by me about 3 yards and I had to let her get out in front of my a little to have a better shot angle.
  15. First Archery Buck (Story & Pics)

    Yeah we are actually cutting it up right now. The one hind and back strap were no good, maybe could have salvaged some of it. I hear of some guys leaving a deer lay after the coyotes have gotten to them, but I feel like that is a waste and when three of the four quarters are still good, why not?