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Messages - Rhoobarb

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1
Ingredients / Re: Best Malt Brands
« on: July 01, 2015, 12:45:46 PM »
Best for Pils, Vienna or Munich
Fawcett or Crisp for Maris Otter or Golden Promise
Rahr domestic 2 Row
For my Cream Ale, CAP or any recipe that calls for a corn adjunct, I go with Nora Mill "Georgia Ice Cream" grits and a cereal mash. Worth the effort, IMO.  I will never go back to flaked maize again. http://shop.noramill.com/White-Grits-5-lb-cloth-bag-WG-5.htm

 

2
General Homebrew Discussion / Re: Gelatin Fining
« on: March 13, 2015, 07:36:33 AM »
I use that Bertus method, too.  In the keg.

3
Pimp My System / Re: Compact Fermentation Chamber Heater
« on: March 12, 2015, 02:31:39 PM »
+1 on the heating pad.

4
Homebrew Clubs / Re: Oh what a relief it is......
« on: February 12, 2015, 03:38:00 PM »
At our club the Prez is in office for one calendar year, then the VP steps in to Prez the next year.

5
Ingredients / Re: English Crystal Malts Mistaken for Diacetyl?
« on: February 12, 2015, 10:07:07 AM »
I have a couple of buddies that got dinged for the same reason and their experience was the same as yours.  I tried their beers and found them to be very tasty and to style.  IMO, I think there are many judges who mistake the carmel notes for diacetyl.  The guidelines state that the aroma "may have a light buttery character" and "occasionally with a buttered toast " flavor. 

6
The legal age for beer and wine was 18 in most states when I was 18.  ;D 
19 for beer & wine, 21 for hard stuff when I was 19.  And you know what?  The world didn't come to an end back in those days.

7
Kegging and Bottling / Re: To Build or Buy?
« on: February 09, 2015, 03:25:43 PM »
Just my 2 cents, but I went with a used chest freezer on CL.  $75 and the thing looked like it had never been used. It was relatively new - still had the Energysaver sticker on it. Converted it 9 years ago and have never had a single problem with it.  Still going strong. That said, if I found a comercial unit at a cheap price, I'd jump on it and convert the chest freezer to a fermtation chamber.

8
You think Florida is weird? I recently visited some breweries in Atlanta and they can only sample for 3 hours a day. You get tokens to sample and it's free or you can pay for a souvenir glass.
It sure is screwy!  There is a bill (SB63) in the state senate right now to try and change this. Similar bills have died before, but I think this one might pass.  http://www.georgiacraftbrewersguild.org/press-releases/

9
Yeast and Fermentation / Re: WLP029 for altbier?
« on: February 04, 2015, 10:28:54 AM »
I much prefer 029 for Kolsch. Used 2565 once and went back to 029. I've used 029 in a Northern German Alt and 036 in a Dusseldorf Alt  and was happy with both, but those beers were brewed several years ago.  It's been too long, so I plan to brew the Northern German Alt again this Summer and will give 1007 a shot.  People praise it a lot.

10
All Grain Brewing / Re: Buying Grains Online
« on: January 21, 2015, 12:54:12 PM »
I used to buy bulk direct from Mid-Country until they put the kibosh on selling direct to homebrewers. After that, my LHBS.  However, the last time I went to buy German Pils and Golden Promise in bulk, I shopped around and Northern Brewer was cheaper than any LBHS in the area. It wasn't a huge savings, but still cheaper and saved me have to drive to get them. Domestic 2-row and specialty grains I still get locally unless it is something they do not carry. Rahr 2-row I can get locally for ~$38.00

11
General Homebrew Discussion / Re: Brewing for the New Year
« on: January 09, 2015, 01:38:56 PM »
I'm planning to brew stuff I really like, but haven't brewed in a long time and styles I have never attempted. In the first camp: Cream Ale, Czech Pils, Irish Red, Oatmeal Stout (this Sunday), Baltic Porter, Maibock, Strong Scotch Ale and, believe it or not, a IIPA.  I have been refraining from brewing IPAs lately. As for never attempted: Berliner Weisse, Belgian Quad, Rauchbier and maybe a Roggenbier.

I missed the whole "24 day cycle " thread.  Gotta go search for that.

12
General Homebrew Discussion / Re: Homebrew Wedding
« on: March 27, 2014, 11:37:52 AM »
We served homebrew at our reception. Some venues allow it, some don't.  We picked on that did and out caterer was very cool with it, too. I brewed an O'fest, a Chocolate Stout and a Rye IPA.  60 guests went though all three 5 gallon kegs by the end of the night. If you start now, you'll have plenty of time.  We lived in IL at the time.

As for beer favor gifts, no idea.  I woud think MI would have no laws against it.

13
Beer Recipes / Re: Hibiscus Gose
« on: March 14, 2014, 07:08:25 PM »
The color alone makes me want to brew this!  Looks and sounds awesome. I assume the acid malt is to drop your pH.  I have such soft water that I am in the unusual position of having to UP my pH.  I'll probably drop the acid malt and add more base malt.  Thanks for sharing!  This will probably be fantastic on our hot Georgia afternoons in late July!

14
The Pub / Re: I'm back, I hope
« on: March 09, 2014, 02:03:54 PM »
Good to see you back, Tom! Lotsa luck on the new venture.

15
Homebrew Competitions / Re: Thoughts/Opinions
« on: March 09, 2014, 01:48:30 PM »
What Bruce B said.  I had a 1st, 2nd and 3rd in this comp, along with two that didn't place at all.  The wins are something I am very proud of, mainly b/c the club in question has SO many top-notch brewers. And so many brewers from outside the club bring their game. I look forward to this comp each year, as it is so well run and is a real indicator of just how good (or not so good) your beers are.  The score sheet feedback is usually very thorough, too.

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