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Messages - SiameseMoose

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1
I thought I was being phished also. In the email she identifies herself as a BA employee, but it's not a BA email address. That's a big red flag in my book.

2
Ingredients / Re: dried sour cherries
« on: April 29, 2015, 06:06:42 PM »
I've used dried cherries a couple of times, but I prefer flash-frozen fresh cherries. I get these from a local fruit stand by special order only, in season. They come in 5 pound tubs, and I have always used 10 pounds for 5 gallons. Maybe it's the liquid that is present, but the cherry flavor has a different character than from the dried fruit. Not exactly more intense, but richer, fuller.

I have done a couple beers with pan-fried dried cherries deglazed with wort that I really like. I did one at a club group brew a few years ago. The cherry aroma while they were in the pan was so rich and intense that several women present were ready to fall in love with me (my wife was present, as were their husbands, so it was all good).

3
Yeast and Fermentation / Re: WLP001 fermented at lager temps?
« on: April 24, 2015, 07:15:27 AM »
Bosmo’s Imperial Cream Ale (http://www.homebrewersassociation.org/homebrew-recipe/bosmos-imperial-cream-ale/), which was the NHC beer in 2008, was fermented using 001 at 61°, and then lagered at 45°. No diacetyl rest was performed or needed. Rick DeBar, the pro brewer (now with Ommegang) who made it, later redid it for his brewpub with an even lower fermentation temperature, although I don't remember what the exact temp was. I think you'll be fine.

4
General Homebrew Discussion / Re: Refractometers in Heat?
« on: April 23, 2015, 05:33:08 PM »
Your refractometer is in heat? Maybe you should get it neutered.

OK, bad joke, but that's what came to mind when I saw your title. It might have been because their's a cat on my lap, and I just finished a DIPA.

5
The Pub / Re: The new Food Pyramid
« on: April 01, 2015, 09:00:05 AM »
I don't like the sound of chocolate pepperoni.

At this winter's Cincinnati BeerFest there was a vendor with chocolate-covered bacon. I'm not all in on the "bacon goes with everything" bandwagon, but I gotta' admit this was good!

6
Homebrew Clubs / Re: Not for profit, ein, or nothing?
« on: March 11, 2015, 12:51:29 PM »
My club is a 501c7, and while it's the right call for us, it's not without potential issues. First and foremost, your revenue needs to come only from members. Outside income cannot exceed 5% of your annual amount. In practice this means you can't raise any money from public events, or sell merchandise outside of your membership. If you run a competition, entry fees from non-members are"outside income". Sponsorship is also. It's brutal staying under that 5% limit.
You're probably going to need a lawyer to draft all of the documents you need to satisfy the IRS. I don't remember them all but there's about half a dozen. We spent just over $1000 in legal fees.

7
The Pub / Re: 'Changing Tastes Of IPA' Article
« on: March 10, 2015, 09:23:11 AM »
Almost three years ago I entered an IPA in a competition. While they scored it in the upper 30's, the judge's comments were rather harsh. Keep in mind it used 6% C40, and finished around 1.012 (OG 1.065). The one judge (Certified, IIRC) specifically wrote, "Caramel malts and flavors have no place in an IPA". No one said it was too sweet, but all said it shouldn't have caramel. I had two Masters taste it after reading those scoresheets, and both thought the caramel was understated. Expectations for IPA are definitely changing!

8
Homebrew Competitions / Aargh
« on: March 04, 2015, 05:52:55 PM »
On a similar line, I went downstairs this morning to counterpressure fill a couple bottles for Bockfest. here in Cincinnati. I couldn't find my keg! After some frantic searching I found the beer still in the secondary. Hopefully it's carbed by tomorrow afternoon so I can still drop them off in time (comp is Saturday, drop off deadline is 5 tomorrow).

9
The Pub / Re: Check out this homebrew!
« on: March 04, 2015, 05:43:00 PM »
I think we might still have a Bloatarian onesie around. I'll look into it.

10
Homebrew Clubs / Re: Oh what a relief it is......
« on: February 11, 2015, 06:07:32 PM »
We found that introducing a term limit of one two-year term for the President, and adding past-President as a Board position, greatly increased the participation of more members in club management. I think it's because it's more apparent that we're inclusive, and it's not just a narrow group that makes all the decisions. I just became past president. Just in time  ;D

11
Commercial Beer Reviews / Re: Sierra Nevada HopHunter
« on: February 05, 2015, 06:56:01 PM »
I wonder though what the difference is between this method and the CO2 extraction method.

It sounds essentially like steam distillation, something that's common in chemistry labs. I'm surprised that there's much of a difference, and I would have expected the CO2 extract to be more aromatic. By doing the steam there's two big differences: the solvent, of course, is water, not CO2. There will be some difference in the nature and ratios of compounds extracted. However, the bigger deal will be temperature. The steam extract will be done at a much higher temperature. Normally in flavor extracts this extra heat is a detriment to the quality of the extract. I wonder in this instance, since hops are boiled during brewing, if the steam extract more closely approximates what happens when making a wet hop beer. Before retiring I was an analytical chemist and worked with both CO2 and steam distillation, so I'm hoping that something on the technical side gets published. Whatever happens, I will be looking for the beer!

12
All Grain Brewing / Re: The End of the 60 minute mash???
« on: February 02, 2015, 11:09:42 AM »
There was a presentation at NHC on this a few years back by one of the owners of Two Brothers, who did his dissertation on mash chemistry. He made the same point. Unfortunately, when I experimented with it (three attempts) I consistently got poor attenuation. My final gravities were in the 1.024 - 1.028 range for beers where I expected 10 points lower. Once I went back to 60 minutes all was well in my brewhouse again.

13
The Pub / Re: Super Bowl
« on: February 02, 2015, 06:04:13 AM »
The only pumpkin peach beer I've heard of is Elysian. Anybody know of any others?

Bad karma there, Bud!

14
I always use an analogy to spicy foods to explain hoppy beers. Some people love hot foods right off the bat, some come to love/like/tolerate them, and others never like them. Everyone I've ever met understands the food example, and it lets them understand the appeal (or lack of) hops to many drinkers.

15
General Homebrew Discussion / Re: Homebrewing class at College
« on: January 16, 2015, 09:42:26 PM »
As someone who has taught classes for two universities, I have one particular piece of advice: get paid in advance. At the very least make payment terms crystal clear. Don't ask me why ...  >:(

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