Messages

1726

Yeast and Fermentation / Re: Yeast choice for wheat beers

« on: March 04, 2010, 10:47:02 AM »

Depends upon what you're wanting out of the yeast.

It will make beer, but it won't make a Hefeweizen for instance - to get those clovey, banana, bubblegum things you'd expect from a German wheat beer, you'll need a Hefe yeast.

But if you're wanting to make a neutral-esque British smelling wheat ale, sure thing

1727

The Pub / Re: Forum Members Pics

« on: March 04, 2010, 10:25:34 AM »

Ya know, 35 years ago I was HOT! 

That's just cause you kept catching your hair on fire.

And just cause it's funny and I laugh that my "friends" would post such a picture.

1728

The Pub / Re: Beer Explained

« on: March 04, 2010, 10:23:56 AM »

I love the oatmeal. That dude works hard and brings the funny.

1729

The Pub / Re: I am bored and wish to be entertained

« on: March 03, 2010, 12:21:08 PM »

If I bring the ukulele to NHC this summer, I'd say our GC meeting is in danger!

Is it too late to drop out of the election? 

On that note... don't forget to vote for your Governing Committee!

http://www.homebrewersassociation.org/pages/community/news/show?title=vote-for-your-aha-governing-committee

1730

The Pub / Re: I am bored and wish to be entertained

« on: March 03, 2010, 11:46:23 AM »

In the days when I was playing in bands, I once cleared an entire bar full of drunks by singing one verse of "Mustang Sally"!  Yes, I'm that bad....

Useful to know if we ever have too rowdy a crowd at club night or pro brewer's night.

1731

General Homebrew Discussion / What's Brewing This Weekend - 3/5 Edition

« on: March 03, 2010, 10:36:25 AM »

What's the beeps, peeps?

1732

The Pub / Re: Feeling too weak to eat?

« on: March 03, 2010, 10:30:34 AM »

Hey Drew...great article on smoked malts in the latest Zymurgy.

Thanks!

1733

Homebrew Clubs / Re: Beer Geek Brewers of Tennessee

« on: March 03, 2010, 02:30:08 AM »

Good luck Neil!

1734

The Pub / Feeling too weak to eat?

« on: March 03, 2010, 02:26:39 AM »

http://www.youtube.com/watch?v=Ug5U9uBi8uA

1735

The Pub / Re: Scientists Discover Booze That Won't Give You a Hangover

« on: March 02, 2010, 02:07:16 PM »

They already have beer that won't get you drunk. It's called Miller 64.

What about Bud Select 55 - after all 55 is the new 64. (At least in the sign in my local bodega tells me so)

1736

Equipment and Software / Re: favorite ways of removing and preventing beer stone?

« on: March 02, 2010, 11:59:38 AM »

I use the Acid 5 Rinse for about 10 minutes of soaking time and beerstone peels right off with no work.

Love it!

1737

Other Fermentables / Re: What's that in my mead?

« on: March 02, 2010, 10:59:16 AM »

Hmm, not sure how I feel about the campden addition. Doesn't really seem necessary (of course, I'm also asthmatic so I tend to try and keep sulfites away.

Otherwise, It's possible your white is wax that's survived into the bottle. Of course the other possiblity is a wild yeast or worse an acetobactor (which wouldn't produce any co2). Watch how the taste goes.

1738

The Pub / Re: Beer Drinking Music !

« on: March 01, 2010, 10:52:38 PM »

Radar Gun

This is a song I've got to be very careful listening to while driving. Popped up on the iPod the other night and next thing I knew.. I was pushing 90.

1739

Ingredients / Re: Other than bourbon chips.....

« on: March 01, 2010, 05:19:19 PM »

Hey, so thinking about things. Use beans not chips, much better.

1) The barrels used by brewers are typically sold "wet" so there's still a ton of spirit in the barrel and in the wood itself, so drying the chips/beans wouldn't be a fair replication of what's going on in the brewery.

2) Scotch, Rum and on hte non-spiritous side port, chardonnay and pinot noir. The spirits have all been aging for about 3 years. The wines are about 2.

3) Sure, but as with anything where you're going softer and subtler on your style, you'll need a much finer hand with your oak. I've done plenty of lower gravity beers with the oak and where you can usually pull a strong beer after a few weeks, you need to stay on it and check every few days since it's not a thick line between "interestingly oaky" and "I'm chewing on a 2x4"

1740

Kegging and Bottling / Re: Bleach in bottles

« on: February 28, 2010, 12:44:12 PM »

What's your water's mineral levels like.

A rough guess would be the bleach changed you pH enough to precipitate out a bunch of material.