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Topics - Pawtucket Patriot

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31
The Pub / Happy Nigel Tufnel Day!
« on: November 11, 2011, 09:33:53 AM »
Not to undermine the more important significance of today (thanks vets!!!), 11/11/11 is also unofficially Nigel Tufnel Day!

What are your favorite Nigel quotes or Spinal Tap moments?

Here are some of mine:

- Nigel: You can't really dust for vomit.

- Nigel: You know, just simple lines intertwining, you know, very much like - I'm really influenced by Mozart and Bach, and it's sort of in between those, really. It's like a Mach piece, really. It's sort of...
Marty DiBergi: What do you call this?
Nigel: Well, this piece is called "Lick My Love Pump."

And of course....

- Nigel: The numbers all go to eleven. Look, right across the board, eleven, eleven, eleven and...
Marty DiBergi: Oh, I see. And most amps go up to ten?
Nigel: Exactly.
Marty DiBergi: Does that mean it's louder? Is it any louder?
Nigel: Well, it's one louder, isn't it? It's not ten. You see, most blokes, you know, will be playing at ten. You're on ten here, all the way up, all the way up, all the way up, you're on ten on your guitar. Where can you go from there? Where?
Marty DiBergi: I don't know.
Nigel: Nowhere. Exactly. What we do is, if we need that extra push over the cliff, you know what we do?
Marty DiBergi: Put it up to eleven.
Nigel: Eleven. Exactly. One louder.
Marty DiBergi: Why don't you just make ten louder and make ten be the top number and make that a little louder?
Nigel: [pause] These go to eleven.

http://www.npr.org/blogs/monkeysee/2011/11/11/142236937/for-nigel-tufnel-day-a-serious-consideration-of-the-music-of-spinal-tap

32
Beer Recipes / Düsseldorf Alt Recipe Check
« on: November 08, 2011, 09:52:32 PM »
I'm going to brew an alt on Friday.  I'd like it to be a pretty traditional/authentic alt.  How does this recipe look?

Düsseldorf Altbier
7-C Düsseldorf Altbier
Author: Matt Schwandt

Size: 5.26 gal
Efficiency: 85.0%
Attenuation: 77.0%
Calories: 158.17 kcal per 12.0 fl oz

Original Gravity: 1.048 (1.046 - 1.054)
Terminal Gravity: 1.011 (1.010 - 1.015)
Color: 12.22 (11.0 - 17.0)
Alcohol: 4.82% (4.5% - 5.2%)
Bitterness: 48.9 (35.0 - 50.0)

Ingredients:
6 lb Pilsen Malt
2 lb Light Munich
.25 lb Caramunich® TYPE II
.15 lb Carafa Special® TYPE III
1 oz Spalt Spalter (4.8%) - added first wort, boiled 65 m
.50 oz Magnum (12.5%) - added during boil, boiled 60 m
.50 ea Whirlfloc Tablets (Irish moss) - added during boil, boiled 5 m
1 oz Spalt Spalter (4.8%) - added during boil, boiled 5 m
1 L WYeast 1007 German Ale

Notes
Single infusion batch sparge
- .4g Ca(OH)2 added to mash ==> pH 5.4
- 16 qts @ 165 ==> Saccharafication @ 154 [60 min]
- 3.1 qts @ 212 ==> Mashout @ xxx [10 min]
- 15 qts Sparge H2O @ 183 ==> Sparge @ 170 [10 min]
- 1g CaSO4, 2g MgSO4 added to kettle

Target water profile: 50 Ca, 13 Mg, 16 Na, 33 Cl, 77 SO4

Ferment between 56-58

33
All Things Food / Making Your Own Chipotles
« on: November 06, 2011, 05:51:56 AM »
I have a bunch of jalapeños from the garden that have now reddened. I'd like to smoke them and make my own chipotles. For anyone who has done this before, do you dry the peppers in a dehydrator prior to smoking them or just smoke them fresh?  What temp do you smoke the chiles at?  And what type of wood is appropriate for making chipotles (I'm thinking mesquite)?

34
Beer Recipes / Thoughts On N. German Pils Grain Bill
« on: October 30, 2011, 07:46:00 AM »
I'll be brewing a N. German Pils next weekend and am planning on using 100% Best Malz Pils for the grain bill (along with a small amount of acid malt for mash pH adjustment).  I've brewed this style with a small amount Munich or Vienna before, and I've been pleased with the results.  But I've read that 100% is the way to go.  For those who have brewed, or even perfected, this style, what would you suggested is the best approach?

FYI, I'll be doing a single-infusion mash at 150 for 60 minutes.

35
The Pub / AB Inbev to buy SABMiller?
« on: October 07, 2011, 06:56:04 AM »
Not likely, but it's interesting speculation. I can't imagine it would pass FTC muster without some significant divestitures.

http://mobile.bloomberg.com/news/2011-10-06/sabmiller-shares-surge-on-report-of-ab-inbev-takeover-talks.html

36
All Grain Brewing / What the helles happened?
« on: September 21, 2011, 05:50:05 PM »
My most recent helles (OG 1.050) finished at 1.005.  This is a real head scratcher for me.  Maybe some of you guys have a few ideas as to why this happened.  It's way too dry with too much alcohol. 

I've brewed probably 7-8 helles lagers and all of them have had a malt bill that is roughly 90% German pils and 10% German light Munich (6L).  I've done a number of single infusion mashes (at 150F) and a couple of hockhurz double decoctions.  Either way, my target gravity is always 1.050 and my finishing gravity is always 1.010 -- always.  The only thing I did differently this time was add a small portion of acid malt to adjust the mash pH (which was 5.3 on the nose) and use WLP833 Bock Lager yeast instead of my usual Wyeast 2206.  The yeast difference doesn't make sense to me, since 833 is supposed to be slightly less attenuative.  I pitched the same amount of yeast as I normally do too (2 vials in a 2L stirplate starter).  Aeration was as usual, with a mix-stir.

I'm honestly stumped.  This beer was supposed to be on showcase for my Oktoberfest party on Saturday.  I'll still be serving it, but I'm going to rebrand it as "a bavarian-style light lager with a decidedly dry, crisp American lager finish."  It will be called Einwanderer, or immigrant. 

37
Other Fermentables / First Cider -- Best Resources?
« on: September 11, 2011, 10:58:22 AM »
In early October, the family will be heading to one of Minnesota's many great apple orchards for a day.  We pick our own apples, but buy premade, unpasteurized cider from the orchard.  I'm interested in brewing a cider with the orchard juice this year.  Can anyone point me toward a good resource that incorporates today's "best practices" for cider making?  I'll likely just make a common cider for my first one.

Thanks!

38
The Pub / WI Homebrewers Propose Legislation To Expand Use Restrictions
« on: September 07, 2011, 06:17:04 AM »
The Wisconsin Homebrewers Alliance has proposed draft legislation that would relax use restrictions. In particular, the legislation aims to carve out exceptions for uses or removals outside the home (competitions, exhibitions, tastings, etc.).

http://www.madisonbeerreview.com/2011/09/more-legislation-this-time-for.html

39
Beer Recipes / Dunkelweizen Recipe
« on: September 03, 2011, 05:53:32 AM »
I brewed my first DW last weekend and, due to a momentary failure of brain cells, I added .25# of chocolate wheat to a 5 gallon batch.  Unfortunately, it tastes like an ashtray and I will be dumping it.  There were also some serious efficiency issues due to what I suspect was the wheat not being milled finely enough.

Anyway, I've come up with a revised recipe, which I may brew this weekend.  Any suggestions or tips/tricks?

Bavarian Dunkelweizen
15-B Dunkelweizen
Author: Matt Schwandt

Size: 5.26 gal
Efficiency: 85.0%
Attenuation: 76.0%
Calories: 176.82 kcal per 12.0 fl oz

Original Gravity: 1.053 (1.044 - 1.056)
Terminal Gravity: 1.013 (1.010 - 1.014)
Color: 13.93 (14.0 - 23.0)
Alcohol: 5.3% (4.3% - 5.6%)
Bitterness: 13.3 (10.0 - 18.0)

Ingredients:
5.5 lb Wheat Malt Dark
2.2 lb Pilsen Malt
1 lb Dark Munich
.50 lb Caramunich® TYPE II
.25 lb Special B - Caramel malt
.05 lb Chocolate Wheat Malt
1 oz Hallertau Mittelfruh (3.4%) - added during boil, boiled 60 min
1 L White Labs WLP380 Hefeweizen IV Ale

Notes
Note: double crush wheat (both dark wheat and chocolate wheat)

Single infusion batch sparge
- .5g Ca(OH)2, 2 handfuls rice hulls added to mash
- 16 qts @ 163 ==> Saccharafication @ 153 [60 min]
- 3.5* qts @ 212 ==> Mashout @ 160 [10 min]
- 14 qts Sparge H2O @ 185 ==> Sparge @ 170 [10 min]
- 1g CaSO4, 1g CaCl added to kettle

- Target water profile: 55 Ca, 6 Mg, 16 Na, 51 Cl, 48 SO4

- Ferment between 64-66

40
Beer Travel / Munich for Oktoberfest 2011
« on: August 29, 2011, 03:59:37 PM »
Before anyone becomes too envious, let me say that I will not be in Munich for Oktoberfest this year. But a friend of mine will and has been kind enough to offer to bring back some beer for me and a few others. So, I'm trying to get ideas. Given that he's bringing back beer for several people, he's asked that we all only pick one brand.  Can anyone suggest some really wunderbar Bavarian locals that are unavailable in the states?

I should also say that my friend speaks fluent German, having lived there for a number of years, and is pretty familiar with German beer styles/brands. There will be no "sprechen sie English?" :P

41
Ingredients / Pilsner Malt Extract Yield: Best Malz vs. Weyermann
« on: August 19, 2011, 05:12:05 AM »
I just picked up a 55 lb bag of Best Malz Pilsen malt.  I'll be using the BMP for the first time in a Helles this weekend.  According to the ingredient data in BeerTools Pro, it looks like BMP has a slightly lower extract yield than Weyermann.  There's not a very significant difference, but enough to make me want to ask some of you guys who have used BMP for awhile if you've noticed this.

42
Other Fermentables / Staggered Nutrient Addition Rates
« on: August 15, 2011, 09:50:42 AM »
In the BJCP Mead Study Guide, the basic recipe formulation includes staggered nutrient additions (which I've done before). Are the rates the guide uses scalable to different batch sizes?  Or are the suggested rates for Fermaid-K and DAP not linear?

43
All Things Food / Was ist für Abendessen? German Recipes...
« on: August 13, 2011, 07:29:18 AM »
Was ist für Abendessen?   :D

Does anyone have a great schweinshaxe recipe?  I'd really like to make this sometime soon, especially as Oktoberfest approaches.

I'm also interested in your favorite schnitzel, red cabbage, spätzle, and sauerkraut salad recipes.

Edit: I know this could have probably gone in the ethnic food thread, but German food may merit its own thread. ;D

44
Kegging and Bottling / Using Corks In Bottling Mead
« on: August 12, 2011, 05:25:54 AM »
I'm about to bottle my first batch of mead (brewed in July 2010) and I'm planning on packaging in 750 ml amber bottles with real corks.  Do folks sanitize corks prior to use?  Anything else I should be aware of going into this?

45
Yeast and Fermentation / Started washing my yeast...
« on: August 01, 2011, 08:49:43 AM »
I bought several quart-size Mason jars so I could start washing my yeast.  I've washed slurries for two strains so far, but I haven't actually used them yet.  The slurries look really "clean" -- much more so than when I was just draining used yeast cakes (trub and all) into gallon-size ziplocks.  I'm excited to use washed yeast next weekend for my porter!

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