Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Topics - phillamb168

Pages: [1] 2 3 ... 12
1
The Pub / Frivolous Magic Hat Lawsuit
« on: May 22, 2013, 12:55:16 am »
Check this out: http://www.westsixth.com/no-more-magic-hat/?age-verified=0791d06fd8

Not really a fan of #9 anyway. Not that I can get either of these breweries' beers here, but it's still pretty crappy on their part.

2
Yeast and Fermentation / Fermenting in blue (or red) coolers?
« on: May 06, 2013, 08:02:43 am »
In thinking through my brewing procedures to make them more sustainable in the new place, I've been looking at how best to organize fermentation. What I'm imagining are a few (~3-4) large coleman coolers (the big kind) stacked one on top of the other, each fermenting its own beer, or just holding sanitizer ready to be used later. For temp control, I was thinking to run a small stainless coil in through the drain spigot. Since they're insulated it should be relatively easy to keep them at a reasonable temp. Any downsides to this set up?

3
All Grain Brewing / REALLY no sparge
« on: May 06, 2013, 07:55:21 am »
So in reading some literature about other forms of fermentation, one thing I've read talks about a no-boil no-sparge fermentation. Meaning, you mash in, get everything converted, drop to fermentation temp via coil chiller, pitch and wait. Is this something that could be used to produce drinkable beer?

4
Kegging and Bottling / Outdoor draft system
« on: May 06, 2013, 05:55:35 am »
Been a while since I last posted - lots going on, including a move to a new (to us, anyway) house. Nice thing about the new place is that there's a patio off the first floor that has a workshop underneath, so one of the ideas I've been playing with is running some draft lines up from the workshop through to the patio and having a few built-in taps on what will eventually be the outdoor kitchen. I'm not too worried about keeping the lines cool - the walls are super thick in the workshop and it stays relatively cool, so with insulated lines I shouldn't think I'll loose too much temp on the ~10-15 foot vertical trip. But, I've never run lines outside before and I'm wondering if it's a reasonable idea, and if there's anything in specific I should watch out for.

5
The Pub / Seren Brewing Company
« on: April 03, 2013, 04:01:04 am »
If alikocho isn't going to promote his project a bit, then I will do it for him :)

http://www.kickstarter.com/projects/696705104/seren-brewing-company


6
Going Pro / BrauKon?
« on: March 21, 2013, 08:06:14 am »
Anybody know them? They're sending me a quote for a 20HL system (electric), semi-auto. ~250k EUR not including delivery. Apparently they're on par with Kaspar Schulz...

7
Commercial Beer Reviews / Brooklyn Brewery Ghost bottles
« on: February 13, 2013, 08:43:33 am »
I got to spend about six hours yesterday hanging out with Garrett Oliver and Mark Witty (Garrett's mentor & former Senior Brewer & Sam Smith).



This was all to do with the launch of Brooklyn in France, so of course we got to taste Local 1, 2, Monster, Black Ops, Brown Ale, EIPA, Sorachi Ace Saison, Lager... All that stuff. But we also got to taste two ghost bottles Garrett brought over for the occasion:


Cuvée de la Crochet Rouge (Red Hook = Crochet Rouge). This was Local 1, aged for (two?) years in bourbon barrels on lees from old riesling barrels. It was winy as all get out, and really fantastically complex. Not too much carbonation to speak of, kinda expected though. Lots of acidity, some honey-ness, apple-y but not acetyl. Really really nice.

and


Cuvée Elijah, which is Cuvée Noir aged in Elijah Craig barrels. This one was very Belgian-y but with some super strong bourbon-y ness and a hint of port/oxidation. I liked it, but not as much as the Crochet Rouge.


We also had some fun at this new bar where they had 1 eur a piece oysters. I'm lucky I don't have a headache this morning.

Also as an aside... I was talking w/ Garrett randomly about Vinny @ RR and how I heard he was trying to cover up some off flavors on a stronger Blind Pig, and dry hopped it to hell and back, and that was how IIPA was born. Garrett said, "What time is it in California? We're going to have some fun." And he proceeded to text Vinny and ask him. Basically he said that it was to cover up potential problems but Pliny came about entirely different.

8
Commercial Beer Reviews / Red's Apple Ale
« on: February 04, 2013, 05:27:47 am »
Saw this on the Superbowl commercials youtube channel (W9, the channel that carries the superbowl here, doesn't carry the same commercials) and was wondering, wtf, is it a cider?

9
The Pub / GABF co-babysitting?
« on: January 23, 2013, 07:26:04 am »
Yes it's early, but as we're contemplating a move in a few years, we want to go to Denver for this year's GABF. We also want to enjoy our time with our kids, who will be 3 and 1 1/2 and therefore one is over the 2-year age limit.

Aside: At the GBBF there's a special floor for people with kids, and you can go with a big group of parents and kids and go on beer runs in groups. Weird that the GABF doesn't have the same thing.

Are any of you planning on going with kids? I'd like to see about organizing a group baby-sitting, where we could hire 3-4 babysitters to handle the kids for the afternoon, take them to a museum or something while we spend the afternoon & dinner @ the festival. I'd thought about asking the hotel for babysitters, but then it's kinda lame for the poor kids to have to sit inside all afternoon while mama & papa go sample delicious craft beers...

10
All Things Food / Beer dinner pairings help
« on: January 04, 2013, 02:09:50 am »
My wife got me a Christmas present of a 1-day 'stage' at a 50-seat restaurant in Paris. The deal is, I get to pick the menu, help put it together, and help out during service. I've asked the owner about serving beer (hey, it's a restaurant in Paris... I'd be lucky if they have a few musty bottles of 1664 in the back) and he is OK with it.

So here's my menu, and the beers I'm thinking about pairing each item up with. What do you think? What should I change?

Entree:
Crostini de foie de volaille avec sa salade
Chicken Liver toasts
>>Ruination Rye IPA? I had the Rye IPA with some saucisson sec last week and the "spice"-yness of both worked REALLY well together.

Plat:
Poulet Frit, Blette à cardes sautees, mais a la creme
Fried Chicken, Sauteed Swiss Chard, Homestyle Creamed Corn
>>Perhaps a Munich Helles? Or I could go all the way with a Hoppy Christmas or Hardcore IPA from Brewdog

Dessert:
Creme de pistache de ma Tante Helen (custard pistache, pistaches grilles, ananas, guimauves maison)
Green Goop a la my Aunt Helen
>>It's fairly sweet and after such a heavy main, I was thinking a Saison Dupont, or something light, dry and highly carbed?

11
Going Pro / Space needed for 10 BBL + storage + canning?
« on: December 06, 2012, 06:28:39 am »
Hey guys, what would you say is the average amount of space needed for a 10 BBL system including an average-sized packaging/canning system + fermenters + product storage? I was thinking 1500 - 2000 sqft. Realistic?

12
The Pub / Some of my local haunts
« on: November 22, 2012, 02:26:17 am »
I saw recently that a few youtube videos had gone up showing some of the craft beer places I go to in Paris. Figured I'd share.

https://www.youtube.com/watch?feature=player_embedded&v=QX6C5ozSoAg#! - l'express de lyon, really cool atmosphere

https://www.youtube.com/watch?v=33AXr4DSdxg

13
Yeast and Fermentation / Potassium Sorbate
« on: October 18, 2012, 06:05:11 am »
How much? I'm doing a test batch of a force carbonated sweetened jasmine tea but I am not doing bottle conditioning. I was told 3 grams per litre. Not sure if that depends on gravity.

14
The Pub / Finding a city
« on: September 26, 2012, 02:26:44 am »
Well, after two years in France (and four years in married land) we're looking much more seriously at our options for house-buying. We've been thinking about it on and off for a while, with some posts here looking for advice. The trouble is, there is a huge housing bubble near Paris that's basically being completely ignored, it's like nobody sees it. House prices in my village went from ~220k-250k in 2006 for ~1400sq ft livable/8k sq ft lot size to 450k for the same thing here in 2012 - 100% increase in price over 6 years... Looks familiar... http://en.wikipedia.org/wiki/Timeline_of_the_United_States_housing_bubble

Anyway. Add to that two things: 1. we want a nice garden and we don't want to live in Paris, which means that without breaking the bank on a house, my commute time is a minimum of an hour each way, no matter where we live, and that's just not fun when I barely get to see my kids except on weekends; and 2. I get my French citizenship at the end of this year, which means I get access to all the benefits of nationalized healthcare.

The #1 reason we moved from the US in the first place was because even with my $800/mo self-employment insurance we would end up owing between 40 and 80k for bringing to term & delivery of our first kid, because in order to receive maternity coverage you have to ask one year in advance ( :o ), so we'd be paying largely out of pocket. Compared with the $4k cost of moving, $2k cost of getting a car, and $200 cost of all baby-related medical expenses in France, it was pretty much a no-brainer. However, now that we'll have access to the CFE (Caisse Français Etranger, expat health care) for ~$300/mo for our whole family, that reason has disappeared.

The #2 reason we moved, was so that my wife could be close to her family, and our kids could really get to know all of their cousins and such. So far so good. I am not particularly close to my family and they all live very far away relative to any city we would want to live in, so it's kind of a no-brainer on that side.

We still want to be close to family, what matters more than anything else is that OUR family can spend time together. So that brings me back to the idea of moving back to the US. The trouble with that is, the country is H U G E and picking a place to research for a move is hard work. Thus I turn to you, my beery forum friends, to see if you have any advice.

For our criteria: we would like to be < 7-8 hrs flight from Paris, or able to do a 2-hop of < 5-6 hours each ( == near a major airport)

in a neighborhood of younger upper-middle-class families (I don't have anything against blue-collars (all of my relatives and family are blue-collar), but all the research I've seen said that it's very important to live around people of approximately the same income bracket as yourself), but not in an area where it's all about keeping up with the Jones' (read: gated communities. blargh.),

Nicer older houses (no McMansions), good sidewalks, walking or easy driving distance to Catholic and Protestant churches

and (this is important) within walking distance to either train/tram lines to downtown-type shopping, or in a neighborhood that has, in walking distance, shops, cafes, bars etc. I would strongly prefer for those shops, cafes, bars, etc to not be chains. Also a bonus, if it's nearby a Whole Foods. If we could be < 30-40 min to a large city center, that would be ideal. We would like to be near clean water (for kayaking) and nice big (clean) parks with lots of trees and things. I.e., wild spaces.

Also important, to be near museums and universities, my wife is going back to finish a Masters in cultural something or other,

We need to be able to keep chickens, and I am not a fan of abusive zoning regulations and housing committees, because I have a tendency to say not so nice things to people who tell me that my lawn isn't green enough.

Diversity is also important, I've lived in Chicago, NYC and Paris for all of my adult life and I like interacting with all sorts of people.

Also in terms of temps, I can deal with cold, but I do not like heat. So summer average highs of 78-82 with overnight lows of ~50-60, and I would really prefer a decent amount of sun paired with thunderstorms.

And of course, it needs to have a great beer scene, and be relatively easy to deal with the state & fed brewery license types.

Places we've considered include Newton MA and greater Boston, Redmond WA, Bloomington IL, Chicago, outskirts of DC, Yonkers etc near NYC, Providence RI, Manchester NH, Raleigh & Greensboro, NC.

I think this is the longest I've ever posted. I'd be happy to hear what you guys have to say!

15
The Pub / Northern Brewer... shipping... Argh.
« on: September 20, 2012, 01:29:52 am »
So jet.gorilla was kind enough to offer to bring me some NB kits on his next trip over to Paris (THANKS!) so I went ahead and ordered a couple kits from NB on Tuesday early early morning, and got the 3-day UPS shipping. It sat there, 'pending fulfilment,' until yesterday afternoon when I called to ask WTF was going on. Apparently (and without notifying me at all) they were having problems sourcing one of the kits. I asked the guy to verify that it would be sent out yesterday and that he was 100% sure that it would be delivered in time. He said "Yeah, no problem, it'll get there on Friday." Well. I got the UPS tracking number, and it shows delivery as being on next. Monday.

So, WTF? Now it's most likely going to sit on a hot Texas porch for two weeks and I'm not gonna get to brew the stuff I ordered. I am not yet pissed off, because it's possible that it'll get there in time, but seriously, wtf? I used to really like these guys because of their work on BTV and the other positive reviews I saw from around the forum here. But now, it looks like I'm going to be out $100 for nothing.

Has anyone else in Texas or other places in the south ordered from NB with 3-day? Did it arrive earlier than the shipping time predicted?

Pages: [1] 2 3 ... 12