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Messages - dbeechum

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2041
General Homebrew Discussion / Re: Smoked Oak Chips in Secondary
« on: April 03, 2010, 09:56:01 AM »
I don't know how successful trying to smoke the wood would be. For all of its porosity, I just don't think it would hold onto any significant portion of smoke particulate other than a surface coating.

You do however tend to get smokey flavors from heavy toasted oak chips/cubes.

But as with all things, the answer is - give it a try - in small quantities would be best. :)

2042
Beer Travel / Re: Lack of Brewpubs in NYC and LA
« on: April 03, 2010, 12:29:43 AM »
Yeah but who wants to see someone pouring fine craft beer out of a 40 for their homies.

Oddly enough the neighbors near Eagle Rock Brewing objected to it because they said it would attract gang members and become a hangout. (a couple of blocks away is the home of the infamous Drew Ave. gang)

I can just see it now.

2043
Beer Travel / Re: Lack of Brewpubs in NYC and LA
« on: April 02, 2010, 05:56:08 PM »
Oh where to begin (says the LA living person)... it's worse than you think.. LA is the only metropolitan area on the whole on western seaboard without a good brewery scene.

Why? Combination of reasons - real estate prices and need to generate a certain minimum $$ per sq. ft, a city that gets about as suspicious as any Southern town about booze and it take a ton of money and connections to push through and a culture that until recently was massively indifferent to the "good" beer thing.

As last year's LA Beer Week demonstrated, there's a passionate crowd of beer people here and we can get a crapton of other beer from all around the country, but we're sorely lacking on hometown players. There's BJ's which started down by the beach. There's a few GB's around town and a couple of small brewpubs eeking by. There's been the elusive Craftsman out here in Pas for years, but they're growing now and suddenly thanks to Sang Yoon proving you could draw a crowd with beer, there's a 1001 imitators trying to glom off the Father's Office model of biz. (The boys at the Verdugo and Brian at Blue Palms have since doubly proven the model and improved on it.)

What about breweries? Well if you look LA close - you'll find the Bruery kicking ass and taking names. There's new breweries in Tustin and the Beach Communities all starting up, Riverside the same and up closer to the city there's a new contract brewer in play, a brewery that's trying to come on line in Glendale and my good friends over at Eagle Rock Brewing are finally off the ground after 20(!) months of renting their facility waiting for all the various approvals to come through.

It is turning and I hope it keeps turning cause, damn it would feel good to remove that stigma.

New York I have to imagine is more of the same.

2044
Brewing right now... Split Citra Saison and Belgian Strong Amber.

2046
General Homebrew Discussion / Re: What are your house styles?
« on: April 02, 2010, 12:37:29 PM »
Mild, Saison and Double IPA

2047
Quiet brew week? Whoa...

2048
Zombies are were people, too!   ;D

Fixed that for you

2049
I think it reality its more about preventing Chicago style electioneering, but I say if the undead want to have a voice, they should!

2050
The votes are being verified right now

2051
After last week's brew, my ankle decided to remind that it had a large say in what I can and can't do - so this week, I'm back at it and going to hit my numbers to get a mild and a saison in place for the SCHF!

2052
Ingredients / Re: Pineapple
« on: March 31, 2010, 05:38:07 PM »
Brett Claussenii is the classic one for throwing pineapple.

2053
Other Fermentables / Re: Cider ressurection?
« on: March 31, 2010, 05:13:42 PM »
What is Mexican Cana?

Mexican Everclear basically. 190 proof white "OMFG" lighting.

2054
The Pub / Re: Baseball season just around the corner...
« on: March 31, 2010, 04:57:29 PM »
Here we go Yankees, Here we go!!!

Do I even gotta? *sigh* guess so!

Yankees Suck!

(but not nearly as much as Jose Canseco when he "played" for the Sox)

2055
General Homebrew Discussion / Re: Bittering Hops
« on: March 31, 2010, 10:07:10 AM »
I love Magnum. Good clean bittering.

Typically, I use a high alpha for bittering to avoid too much "vegetation" in the kettle. This is both the greedy miser in me not wanting to lose more beer and the culinary "artiste" in me wanting to avoid all the lovely green phytochemicals that plants carry.

Having said all of that, there's times when that greeness is part of the character profile, so... :)

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