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Messages - oogiewawa

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Balance.  Not everything has to be an assault on the senses.   :o  Somewhere that got lost.  "Clean" is gone.  Sad.

I don't like beers that taste like licking the inside of a hop bag.

Most beers should not be "chewey."

Very few kinds of beer should be cloudy; generally non-wheat beer should be brilliant.  Take the time to do it right, let it really finish, fine it, cold condition it.  Having said that, filtering is unnecessary most of the time; you CAN have it both ways.  Flocculation and technique are your friend.

Life begins at 1.080 in my brewery!  (But see first item.)

It's OK to like most any beer if it tastes good to you at the time; it's just fine to have a Bud Light with friends at a wedding, it's great to have a PBR when you feel like it.

There's a reason some now-neglected styles have survived for centuries, and when this over-stimulated era is over they will return to their former place of respect; some day people will grow up.

If it isn't a Belgian fruit beer, leave the fruit out of it, please.  And most everything else, for that matter.  GOOD exceptions are cool, but unfortunately also very rare.

Unless you intend to make a brown ale, leave the brown malt out.  Otherwise whatever you make will taste like brown malt, patoooie!  Same with Special B; if there's over two ounces in there, it takes over.  Roasted is fine, burned is not.

And the best part about homebrewing actually isn't the beer at all, it's the wonderful folks you meet, making friends and helping the noobs that makes it one of the best hobbies ever!  Well, OK, maybe it is the beer, but they are both up there!!!

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Beer Recipes / Re: What do ya think? Belgian Stout recipe
« on: August 08, 2013, 07:00:29 PM »
Consider adding some Grand Marnier to the fermenter; a lot of orange.  It is made from a blend of Cognac brandy, distilled essence of bitter orange, and sugar.  I wouldn't use a whole lot of it; maybe add a few drops at a time to a pint of similar beer, and then  scale it up.  Assume you'll lose a tad of the aromatic part during the ferment.  (If you can smell something, whatever it is, that something is leaving the liquid!)

Wonderful stuff neat on a crisp fall evening, and great with crepes, of course.  I wouldn't think that it would have or need any preservatives or other extraneous stuff in it.

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Beer Recipes / Re: Homebrewopedia Beer Recipes
« on: November 04, 2009, 02:30:04 PM »
+1 to dbeechum on crediting recipe sources.  There's one site out there with a lot of uncredited recipies, quite a few that are from friends of mine.  Needless to say they were quite upset.  Yes, its probably legal, but it sure is very inconsiderate at the least.

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