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Messages - gmac

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The Pub / Re: 12 Extremely Disappointing Facts About Popular Music
« on: October 14, 2011, 09:53:56 PM »
Perhaps this is the pinnacle?

Homebrew Competitions / Re: Ingredients/technique for entries
« on: October 14, 2011, 03:29:57 PM »
So this is old style and not as common now.  I see. 
Just seems like a lot of unnecessary work on my part filling out papers and I am a very very lazy person.
If I brew anything that wins I'll post the recipe in the wiki for the world to see (plus it may be taken from there in the first place...)

Homebrew Competitions / Ingredients/technique for entries
« on: October 14, 2011, 12:17:57 AM »
I'm looking to enter an upcoming homebrew competition and I was on the web site looking for the entry forms and I was a bit perplexed at the amount of detail that was required for each entry.  In particular, they wanted the entire ingredient list, mash schedule etc.  I have to ask, is this normal and if so, why?

First of all, isn't the beer being judged blind so there is no reference to the ingredients?  Assuming so, do the ingredients matter if the beer is to style or seems to be to style?  For example, I brewed a version of Tom's stout the other week but I didn't have any flaked barley so I just subbed in more Maris Otter.  To me it tastes just fine but I don't really want to enter it and then have someone tell me that it wasn't to style because dry stouts are supposed to have flaked barley or something.  Maybe the mouthfeel is off and I can understand that but I don't want someone looking for flaws that may not really be there or be noticed without the recipe.  Shouldn't the beer be judged on what you put in your mouth?  Of course, I have no idea if this happens or not which is why I'm asking.

Secondly, if I come up with a great beer recipe, why should I just hand it over?  Personally, I'd share a recipe with anyone at all but it just feels odd that I have to give out just to get my beer entered into the competition.

Anyway, I just wanted to know if this is the norm, if the recipe impacts the judging in anyway and what you thought about providing recipes.

The Pub / Re: 12 Extremely Disappointing Facts About Popular Music
« on: October 13, 2011, 08:29:54 PM »
Please don't blame me or my countrymen & women for #12 - it makes me wretch that he was spawned here.

Edit: Ah Crap!  I had mentally blocked out that #6, #7 were foisted upon the world from my home land too, now I need a drink.

Good job.  This way they won't get wind our our secret plan to take all their money and funnel it into Canada. 

Equipment and Software / Re: Immersion chiller: buying vs. making
« on: October 13, 2011, 06:28:48 PM »
what are your thoughts on soldering shorter pieces of pipe to make a long one? Will the solder joint cause a sanitation issue? Thanks again for your time and responses!

I made mine out of hard copper pipe (think water pipes in your house) so mine's square with about 25 soldered corners and there's been absolutely no sanitation issues in over 30 batches.  Making a square spiral was sort of challenging but it worked.  It's only about 30 feet total but it cools the wort down well.  I put it in the wort for the last 15 mins and it's been fine.

Beer Recipes / Vienna Malt instead of Munich
« on: October 13, 2011, 02:58:04 PM »
I'm thinking of brewing some lagers but most of the recipes I've found have Munich malt in them and I don't have any right now.  I do have 5 lbs of Vienna.  What would I get if I did 75% pilsner malt with 25% vienna, Hallertau hops and WLP833?  I was going to do a bock but like I said, Munich keeps coming up.

General Homebrew Discussion / Saison for a competition
« on: October 11, 2011, 11:31:10 PM »
Just want to clarify.  I have a saison with coriander, ginger, peppercorns and grapefruit zest that I'm going to enter into a competition.  Saison as a style 16C can have spices right?  Or do I need to put this into the spiced beer category?  As I read the guidelines spices are fine in a saison but I wanted to double check.

Going Pro / Re: Brew Pub capacity
« on: October 11, 2011, 09:09:31 PM »
Have you tried contacting The Ontario Craft Brewers?  An individual micro-brewery might not put it as a priority to get back to you, but the association that is supposed to be promoting the craft should (hopefully) want to help get other businesses up and running.

Well, I contacted them and am still awaiting a reply.  Not finding them any more helpful than others.  I'll keep working on it.

All Things Food / Re: Big Green Egg
« on: October 09, 2011, 05:37:37 PM »
Well, I got the Large model and just put it together today.  Almost went without a hitch until the very end when I succeeded in over torquing one of the handle nuts and busting the little bolt that comes with it.  Apparently I don't know my own strength.  I'm not upset since I can likely get a replacement bolt or have one made easy enough.  Pain to loosen the dome to re-install but that's my penance for being a dumb-ass.  For now, I can still use it if I'm a bit careful when I open and close the lid.

So, what should I cook first?  Anyone have any good recipes for the BGE that I need to try?  Key imperative here is that it has to be awesome to overcome my wife's lack of enthusiasm at my purchase.  She wasn't that thrilled, despite the fact that I got it brand new for $700.  Nice to have friends with connections.

I'm thinking either ribs, pork butt or smoked chicken.  Thoughts?

Beer Travel / Re: Local beer recommendations - MI, MN, WI, SD, ND
« on: October 09, 2011, 02:23:53 PM »
a have a couple thoughts about your list...

you can't get Sierra Nevada Pale Ale where you live? I thought for sure you could get that anywhere these days, even in the Great White North. If you weren't a homebrewer I'd say you need to move!

You can find SN sometimes but not within 50 miles of my place.  Problem with distribution up here is that there are only a few options and a lot of the smaller stores don't carry that many craft beers.  They carry large Europeans a lot more than craft styles.  I can't think of a place that I know for sure I could drive to and get a SN beer around here.  So, you're probably right but it would damn inconvenient.

Beer Travel / Re: Local beer recommendations - MI, MN, WI, SD, ND
« on: October 08, 2011, 01:57:12 AM »
Thanks all for the recommendations.  Taking a couple weeks off travel but I'll be back in MI at the end of the month so I'll try to find Founders.

What I've tried (or bought to try) so far that I can't get at home:

New Glarus Moon Man
New Glarus Spotted Cow
New Glarus Staghorn Octoberfest
DogFish Head 60 Minute IPA
Shorts Autumn Ale
Shorts Hopa-luma-licious
Bell's Two Hearted Ale
Bell's Pale Ale
Sierra Nevada Pale Ale
Sierra Nevada Torpedo IPA
Summit Pale Ale
Surly Furious
Leininkeugel's Octoberfest
Lazy Monk Octoberfest (brought these home, haven't tried them yet)
Lazy Monk Dark Lager
Lazy Monk Pilsner
Milwaukee Brewing Co Saison
Several Grumpy Troll brews (only Kentucky Bourbon Barrel-aged Porter stands out in my memory)
Other brew pub brews not really worth mentioning

The ones I liked best were Moon Man, Two-hearted and DFH 60 (like I said, I haven't tried them all yet). 

Yeast and Fermentation / Re: Building up an old WLP vial
« on: October 01, 2011, 05:36:01 PM »
So, help me understand the biology behind this.  What is the factor that makes stepping up from 200 ml to 2 or 3L better than just pitching into 3L directly?  I'm going to do the small step, not arguing but I am looking to better understand the benefit and difference.

Yeast and Fermentation / Re: Building up an old WLP vial
« on: October 01, 2011, 02:42:05 PM »
How long in the 200 ml starter?  My normal starter routine is not great because I'm away for work a lot.  I usually do 2L of 1.040 wort, pitch the yeast saturday and swirl often Saturday and Sunday.  Then it just sits on its own until the following Friday when I chill it for pitching Saturday or Sunday the week following.
When stepping up should I follow the same process? (yes, buying a stir plate would be a wise investment...)

General Homebrew Discussion / Re: Test your beer smarts!
« on: October 01, 2011, 03:43:16 AM »
14/15 but I got the Canadian one.  Don't even remember what I missed but it was one of the German ones.

Yeast and Fermentation / Building up an old WLP vial
« on: October 01, 2011, 03:31:43 AM »
I have a vial of WLP lager yeast I bought back in the spring but I never used because it got too warm.  I'm going to assume that there are at least a few live yeast still in the vial since it was stored in the fridge since I got it.  The BBF date is Aug 6.
Should I try to step this up in a smaller starter first or is it still close enough to pitch into a larger starter (3L)?  It is the WLP833 German Bock strain.

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