Messages

1846

The Pub / Re: Cask Ale vs Alcopop

« on: October 28, 2010, 04:18:52 AM »

PS - I just named your club FLAB 

I like it

Too late.  Ft. Lauderdale Area Brewers already has that one.

1847

The Pub / Re: Cask Ale vs Alcopop

« on: October 27, 2010, 04:52:50 PM »

I love cask ales, but they'e not too common here in Fl.  My local brewpub usually has its IPA on cask and there are a couple of good beer bars that have a beer engine on, but it's not an everyday thing.  Not like Portland or Denver.

1848

General Homebrew Discussion / Re: my first brew!

« on: October 27, 2010, 02:27:06 PM »

Actually, that does look like a pretty sedate fermentation for that warm a room temp.  What kind of yeast is it?

1849

Commercial Beer Reviews / Re: Firestone Walker Union Jack IPA

« on: October 27, 2010, 01:47:15 PM »

I have liked all the FW beers that I've had.  I wish they were available locally.

1850

General Homebrew Discussion / Re: How do you take your AIPA, sir?

« on: October 27, 2010, 12:58:49 PM »

I'm trying Thames Valley in  my current batch.  I'll let you know how it works out.

1851

The Pub / Re: Keeping chickens

« on: October 27, 2010, 11:20:37 AM »

OMG is that real?
The ick factor went way up there just now.

1852

General Homebrew Discussion / Re: How do you take your AIPA, sir?

« on: October 27, 2010, 07:24:23 AM »

I like mine balanced also.  I use about 20% light Munich malt and 10% 40-50 L crystal and I get a nice malt profile without the sweetness of excessive crystal malts.

1853

All Things Food / Re: BBQ Style

« on: October 26, 2010, 12:58:42 PM »

I'm doing a batch of chili for Halloween; anybody ever tried smoking chili? I'm thinking about putting it into the Le Creuset and smoking for a few hours with some hickory chunks. Probably add some brown sugar to balance a bit. One thing though, my meat is half short ribs, 1/4 ostrich, and 1/8 pulled pork (applewood smoked) and 1/8 applewood smoked ribs. I don't expect the smoked food to contribute too terribly much in the way of smoke, but would smoking the chili outright lend too much smokiness?

What is this "too much smokiness" that you refer to?
I wonder if you could smoke some of the ingredients before you cook it....
I once smoked some hops to dry hop a smoked beer.
I used to have a stick of hardwood with a zillion holes drilled into it that I would put into the smoker and then seal it up and freeze it until the beer got kegged.
So, no, I doubt that it would lend too much smokiness, but that's just my opinion.

1854

The Pub / Re: Dumb Question ?

« on: October 26, 2010, 06:06:01 AM »

Don't forget the whole rhetorical question program.  Can woodchucks sell insurance?
They must spend a ton on advertising to have three separate campaigns on at the same time.

1855

Equipment and Software / Re: Building a beer cooling shed

« on: October 26, 2010, 04:07:57 AM »

That looks pretty cool, I'll be interested to hear if anyone has one and how well it works.  I think I'll add a walk-in to my projects list

How did your grain mill project go?

1856

General Homebrew Discussion / Re: What's Brewing This Weekend - 10/22 Edition

« on: October 23, 2010, 05:25:23 PM »

'Brewed 10 gallons of late hop IPA today and hit all the numbers.  Yeah!  Used palisades and santiam hops that I won in the Cmdr SAAZ competition two weeks ago.  (Thanks!)  Pitched Thames Valley in half and and Belgian Strong 1388 in the other half.

1857

All Things Food / Re: Ethnic and Regional Cooking

« on: October 21, 2010, 02:00:35 PM »

"Logging in after a couple weeks travelling the West, currently in Zion N.P."

I had a great time at Zion a few years ago.  Hiked Angels Landing and the Narrows.  Nice Park!

1858

Kegging and Bottling / Re: CO2 vs priming sugar

« on: October 20, 2010, 05:46:56 PM »

Actually you could serve it keg conditioned by gravity just like a real ale, but that's probably another thread.  I remember an article in Brewing Techniques years ago titled Beer From the Stainless.  Here's the link:
http://www.brewingtechniques.com/library/backissues/issue1.4/cantwell.html
"Home brewers can easily modify 3- and 5-gal Cornelius kegs for cask beer by angling them topside-down, dispensing through the gas "in" tube, and admitting air through the long "out" tube. In all cases, experimentation will show the way to the elusive gentle pint."
So yes, you could keg condition your beer and then serve it without CO2, but it's not something you see every day.

(edited to add a quote from the article)

1859

General Homebrew Discussion / Re: Beer in the Bible

« on: October 20, 2010, 07:48:47 AM »

I've read that Russians regard anything less than 1.2% alcohol as non-alcoholic, while the level in the US is 0.5% or lower.

I know some Russians who regard below 5% as non-alcoholic

In Maureen Ogle's book, Ambitious Brew, she describes a NYC courthouse scene during the lead up to prohibition where they brought in an expert witness to refute the notion that beer was alcoholic.  He testified that he had already consumed several beers that day with no ill effect.  The anti-saloon side lost the argument.

1860

General Homebrew Discussion / Re: Beer in the Bible

« on: October 20, 2010, 07:42:29 AM »

Here's an interesting read about biblical translations concerning beer and snobbery:
http://www.bib-arch.org/press-god-drank-beer.asp