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Messages - euge

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6436
The Pub / Re: Strange Days
« on: December 10, 2010, 12:00:22 AM »
Jim's probably laughing his ass off in his Paris grave...

Naw... He broke on through to the other side decades ago.

That's nice.

Immaculate.

6437
Commercial Beer Reviews / Orval
« on: December 09, 2010, 11:55:54 PM »
My third in three years. Now I'm like wow since my sinuses have cleared it's been beer heaven. Orval brings me close. I'm getting a nice bitter and lightly soured beer with a hint of bubblegum. Juicy fruit. Light astringency and faint sweet caramel malt tones followe dby  a faint tropical nose.

Effervescent it's held a nice head all the way down the goblet.  :D

I like the dating on the label:
Code: [Select]
bottled on
25/03/2010
25/03/2015
best by

This is going into regular rotation.

6438
Pimp My System / Re: Portable Irish Coffin Box
« on: December 09, 2010, 10:47:23 AM »
Very nice craftsmanship!

6439
I've been working on a 6-pack of Celebration- pretty good thankfully there's no spices in there. I also had a Rogue's Santa's Private Reserve last night. Very good as anything from that brewery always is. I do detect some metallic notes which isn't pleasing but overall a nice beer.

6440
General Homebrew Discussion / Re: mash thickness
« on: December 08, 2010, 01:25:33 PM »
It will be affected. IMO greatly. However, if you batch sparge you can always go for a third lauter.

6441
All Things Food / Re: Help me clone Hillshire Farms
« on: December 08, 2010, 12:35:53 AM »
It must be if you're getting it too. And my bad. How would you even know what HEB premium is like?

Isn't the Polish Kielbasa usually pork with garlic? Anyway we eat the hell out of it down here. Call it Polish or "Country". And HSF rocks too...

6442
The Pub / Re: Perfect pic for Weaze's Christmas Card
« on: December 07, 2010, 11:43:17 PM »
I like it! ;D

6443
The Pub / Re: Happy Day!
« on: December 07, 2010, 11:42:04 PM »
Awesome. Going for CPA?

Here- I'm raising me pint to ya!

6444
Ingredients / Re: hemp
« on: December 07, 2010, 11:38:03 PM »
I've heard all sorts of stories. A tincture added at bottling/kegging time is the best way. Don't expect that using it like hops will get you anywhere at all.

6445
All Things Food / Re: Help me clone Hillshire Farms
« on: December 07, 2010, 11:31:39 PM »
It's good but HEB premium is better. Is HSF nationwide?

6446
All Grain Brewing / Re: About being fresh.....
« on: December 07, 2010, 11:29:32 PM »
Those sacks of grain will produce weevils after a while if they sit around. Lots of weevils. Especially when it warms up. Anyway it doesn't affect the brew much but they can spread throughout your house if their population explodes. Keep your grain airtight. Depending on the strength of your brews you ought to get upwards of three 10 gallon batches out of a sack. Seeing your incipient enthusiasm for brewing that probably won't be a problem.  :D

Also, your grain behaves a lot like flour, so if it isn't sealed up good then humidity can throw your weight off some but it really affects how the malt feeds through the rollers in your grain mill.




6447
Commercial Beer Reviews / Re: Sam Adams Infinium
« on: December 07, 2010, 12:50:11 PM »
There was a lot of VC on the shelves last year at that price. I talked to the rep and he said they were "phasing" out that vintage for one that suits "American tastes" what ever that means. It was good just didn't wow me, and it may have been the year or the rep may have actually been correct.

I've tried and tried to be a wine person. There's a big difference when you go up in price- say $30 vs a $10-15 bottle of Cab. However, beer is where it's at for me. The Infinium sounds more interesting the more I think about it.

6448
Commercial Beer Reviews / Re: Sam Adams Infinium
« on: December 07, 2010, 11:52:44 AM »
I'm balking at the price but then memories come back:

Yeah, really didn't care for the two $40 bottles of Veuve Clicquot Ponsardin I had last year. So a $20 bottle of fancy beer is a better deal. Sounds tasty too.

6449
The Pub / Re: Oh, those wacky Oregonians
« on: December 07, 2010, 11:45:17 AM »
Unemployed cabinet installer. Unemployed. Unemployed. Probably deranged. The judge should have made him come back in a month.

Funny. I was just discussing at work changing my name to it's diminutive. Rarely does anyone get my name right over the phone and even in person. I'm constantly referred to as C-jay, T-jay and E-jay. One woman who I've talked to hundreds of times (and I introduce myself every time) still calls me C-jay! I gave up.

On the flip side when trouble comes calling they didn't really get my name did they? I don't know who you spoke with- there's no T-jay working here ma'am...  ;)

Capt. Awesome sounds like a world-class idiot, but no-one's gonna get his name wrong.  ;D

6450
Yeast and Fermentation / Re: Airlock blow-off
« on: December 07, 2010, 11:18:40 AM »
I never use fermentation locks since I practice "open fermentation". Several solutions for you: try reducing the volume of wort in your carboy by a half gallon and/or use a blow-off tube. Another is to put a few drops of Fermcap in the fermenter when it starts to show foam.

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