Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Messages - Steve

Pages: 1 2 [3] 4 5 ... 12
General Homebrew Discussion / Re: Do you give your beers a name?
« on: May 19, 2011, 04:28:46 PM »
  • – I come up with a title every time I make something new.  
  • – If It's a repeat with a tweek I add a 2, 3, A, B, etc. as a version describer. 
  • – If it's a re-brew of a favorite, I just add the new date.   

The names aren't always clever, cutesy or poetic.  Sometimes it's just a style name with an adjective like "Ugly Alt."  Most of the time there is some kind of a story behind the beer or that something happens during the process that can spark a title like "Clocktoberfest" this beer was brewed at the 11th hour for an Oktoberfest, with the sub title, Cerevisi et tempus neminem manet (Latin for Beer and time wait for no man)

It's pretty easy finding a title. Best thing is, I don't have to worry about the title being a marketing success.

General Homebrew Discussion / Re: Love sharing my beer, BUT....
« on: May 19, 2011, 03:55:45 PM »
There are so many responses, I can't keep up with them so I may be repeating someone.

Go with a pre-mug club or a Keg Club where they have to pitch in for ingredients. The % they pitch in is what they get out of the batch.  If they don't pitch in have a case of Keystone unrefrigerated (yeck) for the cheapskates.

Just remember the 100 gal/year/house/21 part of the Jimmy Carter Law.  There's always something huh?

The Pub / Re: Post your local Gas Prices here...
« on: May 19, 2011, 03:45:10 PM »
$3.85 - $3.95/gal locally until you get to the intersection of any major road with US 20 $3.95+

Yeast and Fermentation / Re: WLP 670 American Farmhouse blend
« on: May 19, 2011, 03:43:02 PM »
This strain sounds great. Except for the mouse urine.

It must have been introduced after the spring of 2009 since I never saw it on the White Labs order sheet when I last worked for a LHBS.

The Pub / Re: How long has it been?
« on: May 19, 2011, 03:12:29 PM »
I started in 1992 and brewed for many years. I slowed down and then stopped when I got divorced, which was not caused by either brewing or drinking.  I picked it up again for a few years and stopped when I moved three years later for a new job.  I started again when I got settled and stopped again when I moved another time.  Now I'm married again and in the same house for a while, I really cranked up my brewing  since 2006.  in 2008-9 I brewed a beer a week or every other week, mostly smaller batches. It's a pain crating up the glass carboys to move.

The Pub / Re: Beer drinking and brewing music
« on: May 19, 2011, 03:01:29 PM »
I go regional/ethnic playlist on the IPod - music based on what I'm brewing: Irish drinking songs for a Red ale, then Oom Pah for an Alt or weizens, and down the line with Zydeco/NOLA/Bounce for spicy beer, Bluegrass with beers brewed with bourbon, Hits of the Bag Pipes for Scottish brews, Chi Blues for APAs, secular Christmas music for the holiday ale (staying away from the religious cause I wouldn't want little baby Jesus to get any idea).  I have no Ravi Shankar for IPAs.  Can someone send me some?

Extract/Partial Mash Brewing / Re: Bacon and beer
« on: May 18, 2011, 02:56:39 PM »
I am thinking of adding it in the last 15 minutes or so of the boil. I am concerned with the grease. Of course I will fry the bacon and try to drain off most of the grease. As I write this it sounds kind of crazy, but I figure that experimentation is what makes homebrewing fun.

I'd go with baking the bacon in the oven at 300-25˚F on a rack with a baking sheet under to catch the grease. Low and slow will render the fat and cook the bacon crispy as well.  Watch it so it doesn't burn.  Not a good flavor in beer.  I've also heard of blanching the bacon first to render fat in simmering water, then placing it in the oven to crisp.

I wouldn't add the bacon to the boil since the preponderance of flavors are lost during fermentation process.  Take the bacon, crumble it and add it to the secondary.  If you worry about sanitation, you can put the crumbled bacon into a glass jar and put enough vodka to cover the bacon completely to extract the flavor for a couple of days and use that liquor and/or bacon in the secondary to flavor. Tasting the infused vodka before you add it is a good idea so you can get the amount of flavor you're looking for.  Taste during secondary as well for flavor development.  Actually... Take a lot of bacon and infuse it with vodka. Put some in your secondary of your porter and save the rest of the vodka to make special Bloody Mary's.  Oh the carnage!

As I wrote to mxstar21 you can also mash (or steep for 60 minutes at 152-54˚F if you use extract) your wort with 10-20% of Weyermann's smoked malt.  Don't use the peat smoked malt – not very bacony.  Try Schlenkerla Rauchbier too to see the level of smokiness you can get. they use 100% smoked malt.

via con tocino!

Homebrew Clubs / JBreW - Johnson and Wales University Brew Club
« on: May 17, 2011, 08:26:12 PM »
Anyone in this forum go to, or are going to Johnson and Wales Culinary Arts program?

Extract/Partial Mash Brewing / Re: Bacon and beer
« on: May 17, 2011, 07:26:02 PM »
mxstar21, have you ever tasted Schlenkerla Rauchbier? Either the Märzen or the Urbock is as bacony smokey goodness with a dry finish and no fat!  I'd use 10-20% of Weyermann's smoke malt in a porter to enhance the bacon flavor.  Get yourself a bottle and have a BLT with it.

Extract/Partial Mash Brewing / Re: Bacon and beer
« on: May 13, 2011, 03:05:15 PM »
BYO also had an article a year or so ago about doing a bacon porter. i'll dig it up for when I get a chance.

Are you thinking of the   breakfast beer article with "Some Pig Porter" in BYO May/June 2010 ?
There was also this article from an associated blog on bacon in beer.

I've been looking all over his site and can't find the spreadsheet.  Anyone have the link to Kai's Batch Sparging spreadsheet?

All Things Food / Re: New cook book!
« on: April 06, 2011, 04:43:45 PM »
Ditto Food Bros

The Pub / Re: Where are you?
« on: April 06, 2011, 04:42:08 PM »
The term Wormtown was coined by WCUW rock dj L.B. Worm as a reference to the music scene back in 1980 for the music counterculture and underground music scene of Worcester to rally around.  it was a "A lovely little kingdom where the kids were allright, it was ok to be different, and original thought was abundant." 

Radio stations WCUW, WICN and WDOA were big into free form rock. still highlights the music scene in Worcester.  Ralph's Diner and the Ship Room still presetn a lot of "underground" music.  

WICN is now an NPR station with an all jazz and folk format. WCUW is still a community station with ethnic programming, much like WWOZ in NOLA and  WDOA lives on as a website  Look into these sites if your interested!

My wife was a part of that scene back-in-the-day.  Two years ago the Wormtown Brewery opened here in Worcester, but he follows the rules.  I'd like to think of some of us at the "Mashpit Homebrewers" as the real "Wormtown" counter culture brewers. 

Thanks for asking!

All Things Food / Re: New cook book!
« on: April 06, 2011, 03:53:47 PM »
My wife and i went on a DDD binge when we were in NOLA.  Parasol's, The Joint, Surrey Cafe, Joey K's, Creole Creamery, Mother's.  Cassamento's was closed for the winter.  I think the Food Network overplays DDD. They've made cooking a sport with all of the competition shows.  I was an avid FN and Cooking Network viewer, but I've had it with those and only watch a couple of shows on FN and CN now.
What are the thoughts about Guy on NBC's "In It to Win It?" 

Maybe a Danish lager while the outside temperature is still keeping my cellar bulkhead unseasonably chilly, aka free refrigeration.

Pages: 1 2 [3] 4 5 ... 12