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 - dbeechum

Pages: 1 ... 133 134 [135] 136 137 ... 149
General Homebrew Discussion / What's Brewing This Weekend - 2/26 Edition
« on: February 24, 2010, 10:20:06 AM »
Anything moving into/outta the brewhouse?

It's time for me to put the spurs to the brew rig to prepare for the Southern California Homebrewers Festival

Beer Recipes / Re: Black IPA Idea?
« on: February 24, 2010, 10:16:06 AM »
And if you don't have access to Sinamar, you can take crushed chocolate malt (preferably Carafa) and steep it in cold water overnight. The soak ratio is quite intense. You want it to be like a super gritty slurry.

The next day, strain the liquid out. (I use a wire mesh strainer) and voila - you basically have homemade Sinamar.

Kegging and Bottling / Re: Force carbonation with beer gas
« on: February 23, 2010, 10:42:18 PM »
so would that mean that in a homebrew chest freezer setup beer gas is totally unnecessary, even for stouts if you can set your pressures and line lengths properly?

If you're not pouring through a restrictor plate.. sure.. but the second you're going through a stout faucet and want to maintain low carbonation - onto the beer gas with you!

If you're talking the forum, I don't think so, but we're new. Plus you'll find no matter what forum you're on (or what homebrew club you're involved with) there's a small core of people making most of the noise. I tend not o run around a lot on other forums these days, but there are some very active groups out there that I'm sure others will happily point you towards.

If you're talking the org itself, pretty certain. We're about 20k strong. Of course that's only a fraction of the number of homebrewers in America, but we'll keep working on that.

Kegging and Bottling / Re: Force carbonation with beer gas
« on: February 23, 2010, 01:19:31 PM »
Without grossly overcarbonating the beer, yes.

Really, the whole point of beer gas is to avoid overcarbing a beer when put through a high pressure run. In the case of a stout faucet, they want to keep the overall CO2 level really low, but force it through the restrictor plate. In bars with long beer line runs, you use a gas mix to drive the keg at a high enough pressure to overcome line resistance, but still avoid dumping excess CO2 into the beer.

Kegging and Bottling / Re: Force carbonation with beer gas
« on: February 23, 2010, 12:51:38 PM »
The best way to operate with beergas is to force carb with CO2 at the appropriate carbonation volume. Then use the beer gas to drive it.

Nitrogen is virtually insoluble in beer so you really don't gain much by trying to force it into the beer.

The Pub / Re: Help Save Colorado Beer Culture
« on: February 22, 2010, 10:48:38 AM »
Denny and I have received a couple of questions behind the scenes about why this discussion doesn't run afoul of the "No Politics" rule. So I thought I would just take a second and put the rationale out there.

The OP's message was included in a message sent to the AHA membership informing them of the impending bills. Since there had been an AHA communique on the subject and the bills in question are clearly beer related we decided to let it ride.

In other words, you may see more posts in the future that talk about changing other beer laws as well, but nothing of a non-beer political nature. (aka I won't be inundating you with my own crackpot political beliefs any time soon  ;D)

All Things Food / Re: The Sandwich Thread.
« on: February 22, 2010, 10:24:28 AM »
The Vietnamese are making some damn good baguettes. All different kinds too.

Co-worker of mine is Vietnamese and she'll occasionally bring in a selection of Banh mi Pate sandwiches. Damn I do love inhaling those things.

As for LA, the one thing we're known for Sandwich-wise is creating the French Dip Sandwich. We got two places in town that claimed to have invented the thing: Cole's Buffet and Phillipe's. I prefer the Phillipe's sandwiches and the crazy line and sawdust and pots o firey mustard.

It looks so humble there, but damn is it good. You can get a beef dip, turkey dip or a lamb dip and you can get a couple different cheese varieties on board as well.

General Homebrew Discussion / Re: Oyster Stout?
« on: February 19, 2010, 04:46:36 PM »
Noten better than beer and Oysters ;D

Indeed. Back home there's an oyster bar where you can get a bucket of 3 doz for ~$15. The bars made of sloping concrete and you just slide your shells over the bar into a trough. Napkin dispensers are screwed in over your head and you get a squeeze bottle of lemon and hot sauce and a sleeve of saltines when you sit down. I can eat a bucket easy and drink beer the whole time.

My only wish.. they served something better than Amber Bock on draft. :)

The Pub / Re: Sorry
« on: February 19, 2010, 04:41:22 PM »
If you're talking the lent post, I wouldn't worry about. You didn't really do anything out of whack

General Homebrew Discussion / What's Brewing This Weekend - 2/19 Edition
« on: February 17, 2010, 11:39:34 AM »
Yes, that's right.. what's fermenting away...

Commercial Beer Reviews / Re: Saison Dupont
« on: February 15, 2010, 02:58:31 PM »
I just finished some Hennepin (after some vielle provision Saison Dupont) and I find it to be just as dry and quenching.  I had not ever had them back to back before.  Pretty comparable minus the skunk.

Ahh, good ole Vermont. :)

And yeah, I think Hennepin is helped by being owned by Duvel Moorgat!

Kegging and Bottling / Re: Bottle Color
« on: February 15, 2010, 01:55:32 PM »
The problem in general is going to be hops, so for non-hopped things - no problem.

In reality though, you can bottle your beer in green bottles. Just don't leave the bottles exposed to the sun or other source of UV and you'll be fine. Keep them in the box and you're good.

Commercial Beer Reviews / Re: Saison Dupont
« on: February 15, 2010, 11:07:13 AM »
As far as I'm concerned,skunk is not a desired part of the flavor profile and is really just a sign of mishandled green bottles.

If in the Kingdom, you have a good Belgian beer bar they should be able to get all of the Dupont products on draft with a little bit of work. The pub down the road from me currently has Dupont Saison Vielle Provision (aka Dupont 1), Moinette Blonde, Moinette Brune, Avec Les Bon Voeux, Foret and Biere de Miel all on draft. It helps that its his two week Belgian Beer Festival, but he typically has at least 2 of them on draft year round.

What makes Dupont stand out? In my mind it's the dryness they create in their beers mixed with that earthy spicy character. To my perception, most American Saison attempts end up still being too sweet in the finish and still want to nail them with a ton of spices. Dupont claims to use no spices, but I've heard rumors of beer writers finding a cabinet filled with coriander in the farmhouse.

Pages: 1 ... 133 134 [135] 136 137 ... 149