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Messages - redbeerman

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1
The Pub / Re: Another A-B purchase
« on: December 30, 2015, 05:48:44 AM »
If I made a living selling something and I had a chance to sell it all, why wouldn't I? Its not like there's more honor in selling pints than kegs, or kegs vs the whole brewery. As far as it ruining craft beer, there's plenty of small breweries already doing that at the pint level.
That's not the point. The point is people doing it for themselves, their way. Not allowing a big conglomerate to buy them out, contributing to the corporate "reich".
People get into making beer and selling it because it's something they love doing. Selling out is compromising those ideals. This is like Bob Dylan doing commercials. He has stated before he plays music for the money and ONLY FOR THE MONEY. He may write good music, but that is selling out. Period.
As homebrewers we can be all about the beer.

Once you open a brewery you had better be focused on making a profit. If you don't, the doors will get padlocked, all assets auctioned off, and you are a Homebrewer once again.

Very true.  If you aren't in business to make money, you shouldn't be in business.  Ideals don't put food on the (your) table.  And if your product is crappy, the market will let you know.

2
The Pub / Re: My Christmas Present
« on: December 30, 2015, 05:43:06 AM »
Very cool!!  Need to get down there.

3
All Things Food / Re: Steamed Clams
« on: October 30, 2015, 04:46:20 AM »
Yum!  Love shellfish.  Oysters, clams, mussels. Our favorite way is steamed in white wine or a nice, light Belgian beer with lots of garlic, hot pepper, olive oil, salt and pepper.  With a nice baguette.

4
All Things Food / Re: Growing food - The Garden Thread
« on: October 30, 2015, 04:42:14 AM »
We've been done for a few weeks now.  Overall, a very good year for tomatoes and peppers, pretty much everything.  Even the leeks turned out well.  We made a ton of pickles and have plenty of roasted tomatoes for sauce.  Made chipotles and have some nice dried anchos and chile grandes for chili.

5
Cool!

6
The Pub / Re: Windows 10
« on: October 07, 2015, 11:42:20 AM »
I have Windows 10 at work.  I use in in Windows 7 mode although the apps all have a 10 look.  It seems to be faster than Windows past and so far not buggy.  I'm OK with it.  SolidWorks runs on it OK so I'm good to go.

7
General Homebrew Discussion / Re: Northern Brewer Customer Service
« on: October 06, 2015, 12:56:53 PM »
I bought a temperature controller from them and it died on me.  I called them, they sent me another.  No problem!!  Excellent customer service!

8
General Homebrew Discussion / Re: First time using Gelatin
« on: October 06, 2015, 12:55:10 PM »
I heat the mixture to 150-155F, then add to the keg, no blooming. Results are excellent.

+1

9
The Pub / Re: ready for Fest
« on: October 06, 2015, 12:53:42 PM »
Have you ever tried making your own kraut? Might be an interesting try. Otherwise supremely jealous of the tap list  :D

I have gotten the kraut in a mason jar thing down pretty well.  It take about 3 months or so for it to get really good and sour.  The first week can be very messy, if your not careful.  After that just seal the jars and let it sit in a cool dry place for a few months.

10
The Pub / Re: Fun Yellowhammer video
« on: October 06, 2015, 12:48:41 PM »
Very cool, Keith.  One of these days I'll make down that way.

11
All Things Food / Re: Chipotle Salsa
« on: October 06, 2015, 12:39:49 PM »
We smoke and dry some of our homegrown hot peppers and I may a hot, sweet, smoky salsa that everyone seems to enjoy a lot.  I can it so we have some over the winter.

about three pounds of roasted tomatoes - roasting them tends to caramelize them and really brings out the flavor

about four to six good sized chipotles - I use home grown

four cloves of garlic - minced

one onion - chopped, but not too fine

three roasted red bell peppers

salt and peeper to taste

about a half cup of simple syrup


12
All Things Food / Re: Indian Food
« on: October 06, 2015, 12:30:30 PM »
This is a solid book that I have:  http://www.amazon.com/Classic-Indian-Cooking-Julie-Sahni/dp/0688037216

It's not going to be look food you get at Americanized indian restaurants so if that's what you are looking for this might not be for you.

I acquire a lot of my whole spices here:  https://www.ishopindian.com/

Not just b/c some are hard to find but b/c buying this stuff in bulk is cheaper than the grocery store.  I buy cumin seed by the pound.  perhaps I have a problem...

She is a very author.  Her recipes are solid.  We eat a lot of Indian food because my daughter is a vegetarian.  I make her cook most of it though.

13
General Homebrew Discussion / Re: Bohemian Pilsner Hop Schedule
« on: September 03, 2015, 10:54:05 AM »
I usually FWH my pilsners and then add at 1 minute and then flame out.  I got this idea from a gold medal NHC recipe years ago.  It always turns out awesome.

14
The Pub / Re: Devil's Backbone Vienna
« on: August 13, 2015, 09:23:06 AM »
It is best on tap.  I've found this to be true with most beers in general.  They are fresher and less susceptible to handling and storage issues.

15
The Pub / Re: Retirement
« on: August 11, 2015, 07:38:45 AM »
I hear Delaware is retiree friendly, too.  I know the taxes are favorable.  Milford was rated as one of the best places to retire.  Close to beaches, downside - as flat and uninteresting as Kansas.  I live in rural Maryland currently and really like it here.  The big downside here is the tax burden, not as bad as New York or California, but they are trying very hard.  :P

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