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Messages - Pawtucket Patriot

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Beer Recipes / Re: Lawnmower Beer
« on: February 28, 2010, 07:31:34 AM »

How many packets of S-189 would you suggest using for a 5-gallon batch?  In your experience, is it as good as liquid lager strains?

I just brewed my first CAP last weekend and am fermenting it with Wyeast 2278 Czech Pilsner.  I'm planning on pitching another one on top of the cake next weekend.

The Pub / Re: Best Beer Selection in a Law School?
« on: February 26, 2010, 02:29:46 PM »
You might want to have a few bottles of Duvel available.  

I'm pretty sure it means "lawyer" in Dutch.  

You'll also want a ton of Arrogant Bastard around.   ;D :P

Just so no one thinks I'm being unduly harsh, I'm a lawyer.  

General Homebrew Discussion / Re: What's your Favorite Style of Beer?
« on: February 24, 2010, 07:35:00 AM »
American & English IPA
Munich Helles

I brewed my first Classic American Pilsner today.  My grain bill was German pils and instant polenta.  In about three weeks, I'm planning on pitching another CAP on top of the yeast cake with a grain bill of 6-row and flaked corn.  In April or May, I'll start comparing the two.   8)

I can tell you from experience, the one with 6 row and flaked corn is TREMENDOUS

Cool, I can't wait to brew it!

The Pub / Re: Help Save Colorado Beer Culture
« on: February 20, 2010, 06:55:29 PM »
I think I can see the argument that this legislation would harm craft breweries.  I think it was in the movie American Beer that some head brewers at the bigger craft breweries indicated they distributed either through BMC or their subsidiaries.  So, if regional corporate buyers are going to be controlling what makes it on convenience and grocery store shelves, they're likely to buy more product distributed through BMC and their subsidiaries than from smaller, craft breweries with independent distribution.  This would be the case because the BMC-distributed product would probably be cheaper (because the sales volume would be higher) and there would probably be at least some pressure from those distributors to keep pushing the big boys' product (BMC is BIG account -- Mr. Corporate Buyer would not let that relationship dry up by catering to small-time brewers).

On the other hand, I don't live in CO so I don't know the ins and outs of regional distributor/retailer relationships.  I do know, from my limited experience traveling in CO, that there is a huge craft brew scene.  I imagine this scene has at least some influence on consumer culture and, ultimately, consumers are what drive sales.  If consumers want the smaller breweries' product to be on the shelves of their local convenience and grocery stores, then in the the immortal words of Jean-Luc Picard, I'm sure they could "make it so."   ;D

I brewed my first Classic American Pilsner today.  My grain bill was German pils and instant polenta.  In about three weeks, I'm planning on pitching another CAP on top of the yeast cake with a grain bill of 6-row and flaked corn.  In April or May, I'll start comparing the two.   8)

All Things Food / Re: Whats for dinner?
« on: February 20, 2010, 06:41:54 AM »
Andouille and chicken gumbo with vienna lager.

Beer Recipes / Classic American Pilsner yeast check...
« on: February 18, 2010, 06:32:36 PM »
I'm brewing a CAP this weekend and bought Wyeast 2278 (Czech Pils) instead of the American Pilsner strain.  Does anyone have any experience brewing this style with 2278?  Based on Wyeast's description, it sounds like a great option.  What say you?

Here's the recipe:

Classic American Pilsner
2-C Classic American Pilsner

Size: 5.15 gal
Efficiency: 80.0%
Attenuation: 77.0%
Calories: 185.91 kcal per 12.0 fl oz

Original Gravity: 1.056 (1.044 - 1.060)
Terminal Gravity: 1.013 (1.010 - 1.015)
Color: 3.25 (3.0 - 6.0)
Alcohol: 5.66% (4.5% - 6.0%)
Bitterness: 37.8 (25.0 - 40.0)

7.5 lb Pilsner Malt
2.75 lb Polenta (Instant)
.50 oz Magnum (12.1%) - added during boil, boiled 60 min
1 oz Saaz (3.0%) - added during boil, boiled 20 min
1 oz Saaz (3.0%) - added during boil, boiled 10 min
1 oz Saaz (3.0%) - added during boil, boiled 5 min
1 oz Saaz (3.0%) - added during boil, boiled 0 min
1.0 ea Whirlfloc Tablets (Irish moss) - added during boil, boiled 5 min
1.0 gal starter of Wyeast 2278 Czech Pils

All Things Food / Re: Pizza Fatta en Casa
« on: February 18, 2010, 05:28:31 PM »
I have to say thanks to everyone for showing me the way when it comes to pizza making and gear.  With a screen, stone, and the cold-rise pizza dough I've been making all kinds of really good pizza.  Who needs to order out anyway???

You said it!  I haven't ordered pizza in months.  I like mine so much more, and it's so easy to make!

All Things Food / Re: Fish Batter Etc?
« on: February 18, 2010, 05:25:41 PM »
Good call on salting the batter.  I usually salt and pepper my fish before I batter it so it usually has enough salt already.

All Things Food / Re: Fish Batter Etc?
« on: February 17, 2010, 11:06:40 AM »
Hey Patriot,

I'm thinking about doing these up for dinner tonight.  I'm assuming that you deep-fried them.  What temp and how long?  I can always go for it, just don't want to over do it!

I fried my fish at 375 until the batter was a nice golden brown.

All Things Food / Re: Pub Grub
« on: February 14, 2010, 08:32:39 PM »
That looks great.  Do you have a recipe? ya go.
Ya need to mush those peas up with a nob of butter!  Yum.

Mmm...I love mushy peas.  Maybe I'll make them next time.

All Things Food / Pub Grub
« on: February 14, 2010, 06:53:20 PM »
There are probably a lot of recipes already posted among the food threads that would qualify as pub grub, but I thought I would create a new thread to highlight the food we love to eat with a pint.  Here's a nice pub recipe I've been making lately: Steak & Guinness Pie.  I serve it with a side of peas.  The brew in the first photo is an Oatmeal Stout.  Pictured in the second photo is my American Rye Pale Ale.

All Things Food / Re: Fish Batter Etc?
« on: February 05, 2010, 09:31:51 PM »
Just made a nice batter for fish and chips tonight (I used cod).  It was just 1 cup beer, 1 cup flour, and two egg whites beaten until they form soft peaks (fold the egg whites into the flour and beer mixture).  The sauce on the plate is a "chip shop" curry sauce.  Also very simple to make and very delicious!

All Things Food / Re: Ethnic Cooking
« on: February 04, 2010, 06:19:54 PM »
Oh man the Mexican sure does look great. I love sopes.

Whats the recipe for the sopes dough. Potato?

I found the recipe by doing a Google search for "potato sopes," NOT by perusing   ;)

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