Messages

1

The Pub / Re: Cask Ale vs Alcopop

« on: October 27, 2010, 04:44:25 pm »

I've never seen nor tasted a cask ale.  I continue to look out for them though.

Blatz, that's a bummer man. Hit me up if you ever make it to Colorado. Avery, Lefthand, Boulder Beer all have the good old beer engine and a ton of other places have Firkin Fridays where they tap a firkin right around 5 pm.

2

The Pub / Re: Give us your Chuck Norris jokes

« on: September 03, 2010, 09:51:20 am »

Ninkasi tries to win the Chuck Norris Award.

That's hilarious!

3

The Pub / Re: Give us your Chuck Norris jokes

« on: September 03, 2010, 09:35:12 am »

Know what's the hardest part about telling Chuck Norris jokes?


Telling your parents you're gay!  

4

Commercial Beer Reviews / Re: Oskar Blues ...

« on: August 29, 2010, 06:27:14 pm »

I like many of the Oskar Blues beers. I did not like the Gubna. That one fails as a IIPA. And it had a strong vegal character I could not enjoy. Had a hard time getting through that 6 pack.

It would be hard to get through a 6-Pack since it comes in 4 packs!   

I love this beer and have never gotten sweatty armpits out of it. Of course I'm normally drinking it fresh at the brewery. My favorite beer of theirs is definitely the TenFidy. I also reaaly like the Gordon.

Of course the other cool part about Oskar's is that they give homebrewers 25% off on beer and food. Even kegs!  They just opened up a new resteraunt that has 43 taps of all craft beer along with a Cajun inspired menu. Even all of the guest beers including Lost Abbey, Aka, Russian River, etc. are all 25% off for AHA members. You've got to appreciate that!

5

The Pub / Whoops - Got the site blocked at work!!!!

« on: August 18, 2010, 03:00:50 pm »

Whoops.  I guess I'm on here too much.  I work for a school district so they have the tendancy to block stuff on the web pertaining to alcohol.  However, they have to be tipped off to a lot of things due to traffic.  Well, I guess I'm on here too much, because I just got back from a 2 week vacation in europe and came home and I can't get onto the site....       

Boo-Hoo.  I'll miss you guys while I'm working! 

6

Ingredients / Re: Citra hops smell like cat urine to me

« on: August 18, 2010, 02:55:05 pm »

I've definitely gotten the Cat Pee aroma out of this hop before.  Started out using it as a mix with Columbus hops for dry-hopping and APA.  It was very good in small amounts.  But I kept stepping it up and eventually used a significant amount dry-hopping an IIPA.  Another Judge and I put our noses in it and both said "Catty" right away.  It did fade after a while, but it was torture to let an IIPA age for a month or more.  Thank goodness I have notes, so I know not to do that again!

7

General Homebrew Discussion / Re: What's Brewing This Weekend - 7/30 Edition

« on: July 28, 2010, 02:38:19 pm »

Making something strong ~10%.  A DIPA with some Rye & 19 oz of hops (10 gallons).

I hope that's not including the dry-hops.....   

8

Ingredients / Re: Rye Malt

« on: July 27, 2010, 07:47:35 am »

I have never really tasted or had that "spiciness" from rye in a beer.  Eating it as I am milling it I do get some spiciness (especially if the malt is fresh). However,  i have always had that great "mouthfeel" that rye gives in the finished beer.  I will add rye to different beers to help build a mouthfeel even when you want the beer to finish dry.  I think that is why it really works well in an IPA.

Sounds like you are probably under the threshold for % of your rye malt to get that spicy character.  That's fine because it sounds like you are getting what you want, but if you decide to go for the spiciness, you probably need to step up your rye malt percentage of your grist.  I think Denny's recipe calls for around 20% rye malt and it definitely has a nice crisp little spicy character to it, especially in the finish.

9

General Homebrew Discussion / Re: What's Brewing This Weekend - 7/23 Edition

« on: July 21, 2010, 09:21:43 am »

I think it's a big stout this weekend, but I might have to do 2 brews......Football season is rapidly approaching. 

10

General Homebrew Discussion / Re: San Diego Conference - What would make it awesomer?

« on: July 20, 2010, 02:22:13 pm »

How about instead of a pub-crawl, rent a big boat, have local breweries out, and do a booze cruise?

Of course, I guess it is fun to see the different breweries, but at least you won't have to deal with all the traffic!

11

General Homebrew Discussion / Re: Membership Levels?

« on: July 20, 2010, 01:45:06 pm »

it makes sense on forums open to anyone, but I don't see the point on a forum where everyone is an AHA member

the membership requirement keeps out the trolls

I don't think you have to be an AHA Member to use this web-site......I am, but I don't think you have to be one.

12

Pimp My System / Re: Building the Ultimate Brewhouse?

« on: July 20, 2010, 10:08:35 am »

Boy if money wasn't an option, I would think one of those hot water on demand contraptions would be cool.  Before the Dry Dock got their new brew house, I got to brew my barleywine there.  They had this box that looked like one of those tankless water heaters, but it was a commercial one, so you could set the temp higher.  For the mash, we just entered in what temp we wanted (something like 174) and started the water flowing and it just came out at that temperature.  It cuts down on time and also means you don't need a HLT.  

Pretty slick.  No Idea how much they cost, but you said "Pretend for the moment that $$ is not a limiting factor."

13

Other Fermentables / Re: Homemade hard lemonade

« on: July 19, 2010, 01:26:09 pm »

Usually if everything works.. like 0.995 or so.

I might have to give that a whirl for the GF, she has been complaining that she wants a "Summer Beer".......How many lemons is that?  A Plethora +1?

14

Other Fermentables / Re: Homemade hard lemonade

« on: July 19, 2010, 12:39:03 pm »

I usually do this whenever someone compels me to:

2 liters fresh squeezed lemon juice.
Sugar
Water

Mix lemon juice and water and add enough sugar to reach 1.055

Ferment with Cotes d'Blanc wine yeast.

Rack to keg, add sorbistat and sweeten with sugar syrup (or corn syrup)

Carbonate to 900 volumes.

Hey Drew......What kind of FG does that get down to before you Sobistat and sweeten?

15

General Homebrew Discussion / Re: Membership Levels?

« on: July 19, 2010, 10:35:54 am »

I think you should have your own category Denny......Over 2000 posts?   

*whistling* *whistling* Oh hi there neighbors, isn't it great how sometimes the things you wish for out loud come true?

Ha!  Good work Drew!