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Messages - narcout

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436
Beer Travel / Re: Beer and Food in Minneapolis/St.Paul
« on: October 15, 2015, 05:17:33 PM »
Bauhaus Brew Labs was started by a member of this forum a few years ago (Pawtucket Patriot).

http://bauhausbrewlabs.com/

437
Other Fermentables / First Cider
« on: October 15, 2015, 03:39:40 PM »
About a month ago, I decided to try making a cider. 

I used fairly cheap, store bought, pasteurized apple juice from concentrate with no additional fruit, sugar, etc. because I wanted to see what the baseline would be.  All I added was yeast nutrient and some S-04 slurry.

Anyway, I kegged it last night, and the hydrometer sample tasted surprisingly good.  There was more apple flavor than I was expecting, and it had a nice tartness.

I'm going to carb it up and then evaluate the desirability of back sweetening.  The FG was 1.004. 

438
General Homebrew Discussion / Re: Correct Category for a Kottbusser
« on: October 15, 2015, 03:30:51 PM »
I brewed the Kotbusser recipe in Radical Brewing.  While tasty, it was nothing like a Kolsch.

439
Equipment and Software / Re: Ss Brew Tech Brewbucket
« on: October 14, 2015, 05:28:35 PM »
Do you happen to know the part number for those replacement O-rings? Thanks

I'm sorry; I don't (ended up just ordering some replacements from the manufacturer).  They are 8.5 mm x 1 mm Buna N 70 0-rings if that helps.  I've also found that I only need to use one even though the racking arm has grooves for two.

Also had issues with the o-rings and they sent me out some replacements as well as some new ones that they are testing.  They also sent me some replacements for the racking arm, all at no cost, and responded to my email only 30 minutes after sending it; on a Sunday!

My experience with their customer service was also very positive.

440
Wahl and Henius state the chips are “pieces of wood so cut as to present a maximum of surface with a minimum of volume and weight” and go on to note that they clarify the beer “through the force of adhesion exercised by the surfaces of the same upon the small particles of matter suspended in the liquid.”
 
If the wood provides a greater surface area for sedimenting yeast to land on, wouldn’t there be more sedimented yeast still in contact with the beer than there would be if it was all compacted in the bottom of the fermentor?  Perhaps that idea is the source of the possible misconception?

441
Ingredients / Re: oak smoked wheat malt
« on: October 12, 2015, 12:54:23 PM »
I made a smoked hefeweizen with it a few years ago.  It was interesting, but by the time the keg kicked I was so, so sick of it.  I haven't brewed a hefe or a smoked beer since. 

I probably should have bottled it rather than having it as the main offering on draft.

442
If you end up selling the tubes, I would be interested in participating.

443
All Things Food / Steamed Clams
« on: October 11, 2015, 07:40:18 AM »
We love clams.  Personally, I prefer them raw on the half shell, but steamed is also pretty nice.

I saute onions and garlic, then add water, white wine, parsley and the clams - bring that to a boil, turn down the heat and simmer covered.  I believe the secret to success is to monitor the pot closely, and remove each clam with a pair of tongs as soon as it opens (transferring them to a bowl that is covered with tin foil).  That way you don't overcook the early openers.

I can get about 30 good sized littlenecks in my old 5 gallon extract kettle (which I also use to make a mean vegetarian matzo ball soup for Passover).


444
Yeast and Fermentation / Re: first time for everything...uugghhh!
« on: October 11, 2015, 06:36:30 AM »
Don't rinse

445
General Homebrew Discussion / Re: Competing in the Heartland and Research
« on: October 11, 2015, 06:31:01 AM »
Man, that Ploughshare taproom looks really nice.

446
General Homebrew Discussion / Re: The Importance Of Being Same
« on: October 07, 2015, 01:25:25 PM »
I feel that I can't even trust my own taster's memory. 

I can't think of how often I've purchased a commercial beer that I've had many times in the past and been surprised by how it actually tastes on the particular day I am drinking it.

447
The Pub / Re: German immigrants
« on: October 07, 2015, 12:56:16 PM »
For example, some of my ancestors claimed Hessen as their country of origin, and they gave that answer every time that they were asked until the turn of the century when claiming Germany became the standard for anyone arriving here from one of the German states.

Hessen is also where my family is from (my last name is a slight variation of this word).  My father traced our family tree back to the first of our ancestors who came to the States from Germany in the 1700's.   

448
The Pub / Re: Fun Yellowhammer video
« on: October 05, 2015, 09:10:47 AM »
That was really cool. 

Do you have any distribution in South Florida?  That's where I'm from, and I make it down there fairly often; I'd love to pick some up.

449
Damn, you are up early (as am I).

Also, enjoyed the post (as usual).

450
Beer Recipes / Re: Waimea APA
« on: October 04, 2015, 04:16:54 PM »
I just tapped the keg this afternoon, and I'm really liking it. 

It has a light and bright citrus flavor that kind of reminds me of Five Alive (maybe tangerine with some lemon/lime?).  There's also something else going on that I can't really put my finger on, maybe a slight earthiness, but that could be from the Columbus.  They seem to pair together pretty well.

I'll probably re-brew this one again sometime.


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