Messages

1096

The Pub / Re: Just sayin

« on: June 01, 2012, 10:41:10 am »

Due-vel

I've heard both DOO-vƏl...

That's pretty accurate, but if you want to be picky, the "OO" is a sound that isn't in the English language. The best way I can think to describe it is it's somewhere between "UH" and "OO" but focused just behind the teeth.

Like the french tu?

1097

All Things Food / Re: Food blogs?

« on: June 01, 2012, 10:28:30 am »

Big fan of Serious Eats myself, although it's been a while since I caught up on my food blog reading.

Also a big fan of the kitchn: http://www.thekitchn.com/

1098

The Pub / Re: Just sayin

« on: June 01, 2012, 10:21:48 am »

Due-vel

I've heard both DOO-vƏl and doo-VELL. I believe the first is the proper pronunciation, but I have a hard time shaking my French and usually say the latter.

1099

Commercial Beer Reviews / Re: Which beer on hand pump for my July party?

« on: June 01, 2012, 09:19:15 am »

What kind of tastes does the crowd have in beer? I'd go with an IPA if they can handle some bitterness, or an APA if they might shy from the bite.

1100

The Pub / Re: song title game

« on: May 31, 2012, 08:32:29 pm »

Bury Us All - As I Lay Dying

1101

General Homebrew Discussion / Re: What's Brewing This Weekend - 6/1 Edition

« on: May 31, 2012, 03:36:34 pm »

Found some great blackberries last week. Starting a blackberry lemon melomel tonight. Brewing a hefeweizen tomorrow with some victory malt for some bready toasted notes to go with the banana bread spiciness from the 3638. Gonna split half the batch off after primary to secondary over blackberries. First half should be done in time for my sons birthday cookout. Hoping to have the blackberry half done by then but it will be a close call on whether its carbed enough in time.

1102

The Pub / Re: song title game

« on: May 31, 2012, 07:43:38 am »

Black Betty
- Tom Jones.

Never saw that one before. Love it... Tom Jones is the friggin' man

Black and White - Michael Jackson aka King of Pop

Black and White and Red All Over - Biohazard

1103

All Grain Brewing / Re: First time using Rye malt.

« on: May 30, 2012, 10:36:49 am »

What would be a good recipe to use rye in. Other than a ipa?

Haven't tried it yet, but I bet rye would be killer in a Saison.

1104

General Homebrew Discussion / Re: Finings and clearing agents?

« on: May 30, 2012, 10:06:43 am »

I would simply dry hop and forget about it. I dry hop almost all of my pale beers, and the dry hops give their own haze. I honestly wouldn't even rack it to secondary. Just toss the dry hops in, close the fermenter back up, and give it 7 days (or whatever the recipe says) and bottle. The little bit of haze you might get isn't that big of a deal.

+1 - Frankly I love seeing a bit of hop haze in my beers. Those are generally beers i want to drink fresh, so I'm not really worried about the effects on long-term storage.

And for the most part, putting the bottle upright in the fridge for a day or two is a good enough of a cold crash for me. If you're looking for a gin-clear beer then by all means go for some fining in the secondary, but for a fresh, hoppy beer I don't personally see the need.

1105

Yeast and Fermentation / Re: White Labs San Diego Superyeast!

« on: May 30, 2012, 07:43:50 am »

I'll be honest, I usually use White Labs only because their numbering system is a hell of a lot easier for me to remember (at least for most of the yeasts I use or am interested in). Even though I haven't used 570 or 500 or 090 yet, I know what they are. I have no clue what their Wyeast equivalents are without looking them up (other than there is no Wyeast equivalent for 090). I love the one Wyeast strain I've used (3638), so I'm sure I'll dabble in the future, but I just naturally gravitate to the White Labs versions because I know what they are.

1106

The Pub / Re: song title game

« on: May 29, 2012, 10:50:15 am »

Bullet the Blue Sky - U2

1107

The Pub / Re: song title game

« on: May 29, 2012, 05:05:07 am »

Running Free - Iron Maiden

1108

The Pub / Re: Bacon maple beer!

« on: May 29, 2012, 05:02:33 am »

I just had one this weekend and I FREAKIN' loved it. It was like breakfast in a bottle. The aroma and flavor was smokey bacon with hints of maple syrup. (drool)
I have made some bacon beers that have had the smokiness but never really grabbed that bacon flavor.
These guys have given me something to strive for when I make mine again.
I thought that this beer was a hit. They were going for a bacon maple ale and whether you like it or not, that is exactly what it was.
And no, I'm not a rogue agent.

Interesting. I'm wondering how they got the maple flavor to show through in the final beer. I would think that just using maple syrup would scrub out the actual flavor as it gets fermented out, similar to honey. Aging over maple chips, maybe?

1109

Ingredients / Re: Rhizomes?

« on: May 29, 2012, 04:58:27 am »

I will have to make recipes that use willamette. I have never used that hop to my knowledge.

You can use Willamette pretty much anywhere you would use Fuggles. English IPA, English Pale Ale, ESB, Porter, etc.

1110

The Pub / Re: song title game

« on: May 28, 2012, 06:40:43 pm »

Takin' It to the Streets - The Doobie Brothers