481
Ingredients / Re: tomato
« on: May 19, 2011, 10:44:51 AM »
Well, I had thought of that, but didn't want to "press my luck." Thanks for the heads up.
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482
Ingredients / Re: tomato
« on: May 19, 2011, 09:32:18 AM »I would definitely try your chelada Mic. If you're checking a bag feel free to bring me a bottleso I like red beers, or bloody beers what ever you want to call it a beer with tomator juive in it. And that gave me a idea could you use tomatoes or tomato juice in brewing up a brew?
if you can where and how can you use it?
I have brewed what you are talking about. And so far, everyone has liked it. (I'll bring a bottle to San Diego for you Tom, LOL)
But I did not ferment the tomatos. We brewed an english bitter, and made a home made bloody mary mix. Tested out different concentrations with SNPA. We then added to the keg just before force carbination. If you like Bloody Mary's, you will like this beer. It's a bit on the spicy side, but some folks like that.But don't check a bag just for that.
I'm actually shipping a half case down their via FedEx. I hBringing some NW ales down to share with folks I meet from other areas. And, I'll ship some local SD beers back home to sequim.
483
Ingredients / Re: tomato
« on: May 19, 2011, 09:19:28 AM »so I like red beers, or bloody beers what ever you want to call it a beer with tomator juive in it. And that gave me a idea could you use tomatoes or tomato juice in brewing up a brew?
if you can where and how can you use it?
I have brewed what you are talking about. And so far, everyone has liked it. (I'll bring a bottle to San Diego for you Tom, LOL)
But I did not ferment the tomatos. We brewed an english bitter, and made a home made bloody mary mix. Tested out different concentrations with SNPA. We then added to the keg just before force carbination. If you like Bloody Mary's, you will like this beer. It's a bit on the spicy side, but some folks like that.
484
General Homebrew Discussion / Re: Getting bottles back from beers you give out?
« on: May 17, 2011, 09:25:55 AM »Is this a problem for anyone else? I'm always running out of bottles 'cause I never seem to get back all the ones I hand out. Not that I expect to get 'em all back - it just means more bottle delabeling is in my future.
Oh - and I HATE Elysian labels (and a few others). Amonia does not loosen whatever super-glue they use on their lables. I've had to scrape the labels off those bottles. Does anyone else use a method other than an amonia solution soak to easily remove labels?
I don't bother with removing labels, but have about ten different colors of caps........ I don't bottle very much though.
485
General Homebrew Discussion / Re: Love sharing my beer, BUT....
« on: May 17, 2011, 09:22:54 AM »
Very nice thread. Great discussion.
Here in my little corner of Washington State, I've had to refuse money for my beer. But, I have received many LHBS gift certificates as "happy Monday" gifts.
Here in my little corner of Washington State, I've had to refuse money for my beer. But, I have received many LHBS gift certificates as "happy Monday" gifts.
486
Events / BNA, here I come
« on: May 12, 2011, 09:11:36 AM »
Can't wait for trip to San Diego. This will my firts NHC, and yesterday we got tickets to the BNA party at White Labs new place. This is going to be a blast.
487
All Grain Brewing / Re: Another mistake, and good things happening. (I think)
« on: May 12, 2011, 09:07:14 AM »If your stuck sparge really was caused by grain getting underneath your false bottom, you might consider using a sparge bag to hold your grain. I always use one with my false bottom because of grain that sneaks by/past it.
For a one time problem, I don't think I should change anything. My stir paddle did hit the side of the false bottom, My guess is I was just stirring to vigerously, down low. And lifted the false bottom a bit, letting grain underneath. At least that's my guess.
488
All Grain Brewing / Re: Another mistake, and good things happening. (I think)
« on: May 11, 2011, 08:07:45 AM »
I normally only do a 60 minute mash. And I never even check the ph.
489
All Grain Brewing / Re: Another mistake, and good things happening. (I think)
« on: May 11, 2011, 07:52:20 AM »
This was a 90 minute mash, at at 150 degrees.
490
All Grain Brewing / Another mistake, and good things happening. (I think)
« on: May 11, 2011, 07:39:52 AM »
Last weekend brewing a basic IPA. Some grain must have gotten under my false bottom, and for the first time, when I went to sparge into boil bucket, all I had was a VERY SLOW trickle. It took about 45 minutes to get all the wort out of the grain. (I batch sparge)
Anyway, also for the first time, I hit my target OG (1.079) without any problems, adjsutments, or such.
Was it the slow sparge? And should I ALWAYS take the 45 minutes?
Anyway, also for the first time, I hit my target OG (1.079) without any problems, adjsutments, or such.
Was it the slow sparge? And should I ALWAYS take the 45 minutes?
491
Events / Need a ride from the SAN?
« on: May 05, 2011, 08:51:53 AM »
I'll be getting to SAN about 9:30 Wednesday morning, and am renting a car. Should have room for two folks going to the Town & Country. Anyway, if timing works out, let me know, and I'll give you a ride.
492
Events / Re: SAN to Town and Country shuttle at NHC?
« on: April 27, 2011, 01:02:47 PM »
I'll be getting a rental car as we plan on some side trips on our own.
I'll have room for two folks at SAN about 10am on the 15th.
I'll have room for two folks at SAN about 10am on the 15th.
493
General Homebrew Discussion / Re: Complements
« on: April 25, 2011, 09:38:22 AM »
Congrats on the great beer. I have a similar story:
Last week, my Irish Red was being served, and a few friends were over enjoying such. Then, on Saturday, we went to a new brewery that just opened a tasting room. They had an Irish Red on tap. More than one person said: "hey, this tastes just like yours"
I'll take that compliment.
Last week, my Irish Red was being served, and a few friends were over enjoying such. Then, on Saturday, we went to a new brewery that just opened a tasting room. They had an Irish Red on tap. More than one person said: "hey, this tastes just like yours"
I'll take that compliment.
494
General Homebrew Discussion / Anybody know this homebrewer?
« on: April 22, 2011, 09:28:20 AM »
Man in Iowa Drinks Beer for Lent
People tend to give up fairly easy things for Lent. Swearing. Desserts. Going to church. But in Corning, Iowa a man named J. Wilson is giving up food... so he can drink four pints of home-brewed Dopplebock along with the occasional glass or two of water. Wilson, who is attempting to observe lent like a Franciscan monk from the 1600s, is blogging about his experiences at diaryofaparttimemonk.wordpress.com. Two days in, Wilson says he's a bit hungry and has a headache but is feeling good. The first thing he's going to eat when Lent's over? A bacon sandwich. Good man.
Read more: http://www.esquire.com/blogs/food-for-men/man-gives-up-beer-for-lent-4586923#ixzz1KGoEZBIb
People tend to give up fairly easy things for Lent. Swearing. Desserts. Going to church. But in Corning, Iowa a man named J. Wilson is giving up food... so he can drink four pints of home-brewed Dopplebock along with the occasional glass or two of water. Wilson, who is attempting to observe lent like a Franciscan monk from the 1600s, is blogging about his experiences at diaryofaparttimemonk.wordpress.com. Two days in, Wilson says he's a bit hungry and has a headache but is feeling good. The first thing he's going to eat when Lent's over? A bacon sandwich. Good man.
Read more: http://www.esquire.com/blogs/food-for-men/man-gives-up-beer-for-lent-4586923#ixzz1KGoEZBIb
495
General Homebrew Discussion / Re: Black IPA / Cascadian Dark Ale "Style"
« on: April 20, 2011, 03:05:53 PM »
I brewed a W10 Black IPA clone that was in BYO last year. I've tweaked the recipe a bit, and now it's one of my staples. I don't really care whether it's a new "style" or not. I like it.
What I'd like to know is the history of other "new" beer styles. There are many recognized styles that are not all that different, so maybe these should have their own as well.
As for the "black IPA" being an oxymoron, big deal. There are many such phrases in our language.
What I'd like to know is the history of other "new" beer styles. There are many recognized styles that are not all that different, so maybe these should have their own as well.
As for the "black IPA" being an oxymoron, big deal. There are many such phrases in our language.