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Messages - euge

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6346
Commercial Beer Reviews / Re: Chimay
« on: October 30, 2010, 11:01:28 AM »
I'm beginning to think that it how the Chimay is handled. The last awesome one was out of the cooler at Central Market where there's a "beer expert" on hand. The one last night was a warm one from a dusty shelf above my head and god only knows (and the stocker) how long it's been there.

But... I've had good ones off that shelf before.

I'll still buy it (sigh) because when it's good it's something else altogether and inspirational. I'm gonna buy a couple of the small bottles today from the fancy beer store and see.

It's like a bad relationship. Just keep going back for more...

BTW, I think the brewery uses malt extract and hop extract?

6347
All Things Food / Re: Boiled Peanuts
« on: October 30, 2010, 12:50:54 AM »
The one's I had were slimy shriveled and not salty, so they mustn't have been handled very well. It was at a festival when I tried them. They were nothing like what I just saw online.

I can get them in the can so will try those.

6348
Commercial Beer Reviews / Re: Sam Adams Winter Classics
« on: October 30, 2010, 12:15:46 AM »
Saw their Winter Lager at the store tonight. Cinnamon? Really? :P

6349
All Things Food / Re: Boiled Peanuts
« on: October 30, 2010, 12:14:10 AM »
I've had some bad ones. They must have come from a can or were made from roasted peanut in th shell. If edamame pale in comparison then I must try the real thing!


6350
Commercial Beer Reviews / Chimay
« on: October 29, 2010, 11:59:12 PM »
I splurge on a a bottle of Chimay fairly frequently. I like the Red though they're all interesting and good or great usually. The last bottle of Red was freakin fan-tastic.

Nutty, a bit hoppy and malty. Clean tasting and in balance. It was like falling in love again.

Tonight the bottle's like a nasty ex-girlfriend. :-X Metallic throughout. Sour. Astringent.

I remember when the Red was less than $6. Now it's $12. And it's never consistent. Maybe it's me but that's my experience.




6351
General Homebrew Discussion / Re: Chilling beer
« on: October 29, 2010, 11:42:17 PM »
As I was opening the Chimay it occurred to me that it might still be a temp diff. The beer in the glass measured 50F which is just about perfect I think. If it had sat in the fridge overnight then it probably would be 40 maybe 37 degrees.

The uncorking was noisy but it didn't gush or anything. BTW this bottle of Chimay sucks but that's another subject.

I've rapid chilled beer for years but I also tend to buy beer that is already chilled. It's a patience thing but also I don't like to buy warm beer for some reason.  ???

6352
General Homebrew Discussion / Chilling beer
« on: October 29, 2010, 11:19:56 PM »
I've got some crazy questions. One is- how long should a warm bottle of beer chill before opening?

I've been told 24 hours for homebrew because "most of the co2 is in the head-space" and that it takes being chilled to get the co2 into solution.

Sounds like BS but I've had experiences with Belgian brews throwing the cork when rapidly chilled in the freezer and their partner being quite a bit more sedate the next day.

I'm going to open a bottle of Chimay red I bought just over an hour ago. :D

6353
All Things Food / Re: Fruit... pathetic
« on: October 29, 2010, 10:59:10 PM »
Since the subject is Fruit... pathetic how about this one:

I'm pretty sure there is a whole swathe of people in this country- generations even, that don't even know what a good peach tastes like. When I was a kid, and up into the 80's you'd better have a roll of paper towels handy when you bit into a ripe peach. Oh, you can get them year-round almost, but they are insipid and hard.

It's gripe of mine about fruit. Apples, bananas, limes have stayed pretty good while others have declined in quality while maintaining an exceptional appearance and availability.

Occasionally, I'll get one or two peaches that are ok, but then they're only half-ripe and will get moldy if you don't eat them within a day or two.

6354
All Grain Brewing / Re: Why mash for 60 minutes?
« on: October 29, 2010, 08:25:18 PM »
That is a really great point. So how do you feel about thinning the wort to increase fermentability in combination with this shortened time technique?

6355
All Things Food / Re: Try the new non dairy Almond Milk!
« on: October 29, 2010, 08:19:23 PM »
My colleagues all perked up when I said Horchata! They got real excited.

Remember I'm the only Anglo here...?

They say it isn't cooked but soaked and strained.

6356
All Things Food / Re: Fruit... pathetic
« on: October 29, 2010, 08:10:43 PM »
Yeah it degenerated fairly quickly.  :P

6357
All Grain Brewing / Re: Never Seen This Before
« on: October 29, 2010, 08:06:59 PM »
Sounds like you did the right thing and got a physical opinion and a taste test.

Now you can chalk it up to experience and move on with your brewing. A learning opportunity if you will...

Yes it is a strange obsession but it is ours.  ;D

6358
All Grain Brewing / Re: Why mash for 60 minutes?
« on: October 29, 2010, 06:51:33 PM »
I used to go for 90 but now no longer than 60. I do thinner mashes 1.6 qts per pound and 45 minutes is fine. 

Think I'll try 30 next time and see. Good question.

6359
Kegging and Bottling / Re: help under carbonated beer with too much foam
« on: October 29, 2010, 11:47:52 AM »
Try disconnecting the co2. Vent the keg slightly. Pour a beer. See what happens. Might be as simple as 10psi is too much. The beer line is 7'? Maybe shorten that to 5'.

6360
All Things Food / Re: Try the new non dairy Almond Milk!
« on: October 29, 2010, 11:37:00 AM »
More importantly- can one make cheese out of it? ;D

I like vanilla soy milk from time to time. Had the Ricedream too. The almond milk has been around for a while, just never tried it. Will do so if I can find a small carton. Does it come in liters?

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