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Messages - dbeechum

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And when you talk with the AHA folks (probably Janis), don't be disheartened if you find your self 2 years away from your COC comp. That's just the way the waitlist works.

Ingredients / Re: Cherries
« on: March 29, 2010, 10:26:28 PM »
And that's the precise one I wass thinking about. Beautiful beer.

Homebrew Competitions / Re: 2010 Mayfaire Homebrew Competition!
« on: March 29, 2010, 10:09:20 PM »
Entries are now being accepted! Get them in and see if we won't give you the bird!

Kegging and Bottling / Re: Brass or Chrome Faucets?
« on: March 29, 2010, 06:09:29 PM »
+1200 on the Forward Seals.

They are more expensive, but they work wonders, particularly in low volume serving situations like you, me and the bumblebee homebrewer.

With the regular rear seal faucets, the beer dries out on the lever mechanism basically locking the tap closed with dried goo. The forward seals don't let that happen and instead you'll get an easy open without having to feel likc you're possibly breaking your taps, tower or bar everytime you pour your first beer.

If you have a frozen tap, you'll have to break out the hot water to clean it out.

Ingredients / Re: Cherries
« on: March 29, 2010, 06:03:46 PM »
I assume you're talking Schaarbeek Cherries. Sadly, they don't even grow enough of those in Belgium anymore and its a rare Kriek that uses them exclusively.

Well, the Hop Woo is done and burbling away in the kegs.

Today's split brew will be a Citra Saison and a amber spiced Belgian.

Homebrew Clubs / Re: Location ideas for homebrew club meetings
« on: March 27, 2010, 03:49:51 PM »
we meet at our shop, for sure, but it should do you some good to know that Crispy Frey is working there in MI to get the law changed to allow for homebrew club meetings at a licensed establishment.

Beer Recipes / Re: Gonna try a Dubbel....
« on: March 26, 2010, 04:39:21 PM »
Hadn't realised that - no siree

Beer Recipes / Re: Gonna try a Dubbel....
« on: March 26, 2010, 04:06:39 PM »
Yeah, they switched packaging formats. Used to come in bottles.

The Pub / Re: Where's Denny?
« on: March 25, 2010, 07:46:23 PM »
So what you are saying is that if 10,000 people brewed it you'd have 100 dollars.  :)

Denny is not a greedy man.. he's a giver.

The Cherrywood malt sounds interesting...this is something that Breiss still makes?

Yup and taste is definitely the thing. I don't find the Rauchmalz to be overly assertive.

The Pub / Re: Where's Denny?
« on: March 25, 2010, 05:14:47 PM »
sometimes I feel like I answer stuff so often that I stifle discussion.

Damn hippies, think speech is so free that they can just keep running the tab up.

Wait, should that be hippie or post whore? :)

Of course, that's not to say we're NOT in the back room drinking Westy 12s!  ;)

Make mine a fresh bottle of Avec Les Bon Voeux please!

The Pub / Re: Where's Denny?
« on: March 25, 2010, 04:39:10 PM »
He's been on.. even today. We're always dealing with administrative hooey in the background.

2lbs  seems like an awful  LOT of smoked malt...probably just 6 or 8 ounces (or less)  would have given a good smoke character without overpowering the brew.   

Depends actually, with things like the Beechwood malt or the Cherrywood malt, a few pounds can actually be appropriate.

Folsom Brewmeister used to do a Cherrywood malt before Briess did that was super soft and great to use in unexpected ways.

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