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Messages - euge

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6511
Yeast and Fermentation / Re: Fermentation timeline of BVIP (HPLC data)
« on: October 16, 2010, 10:02:20 AM »
Oops! Thanks man!

6512
General Homebrew Discussion / Re: A day in the life of a nano brewer
« on: October 16, 2010, 10:01:12 AM »
Is the link dead? All I get is a black page.

6513
General Homebrew Discussion / Re: Adding maltiness to a finished brew
« on: October 16, 2010, 09:50:48 AM »
Would it be possible to go to the store and get a bottle of Optimator or similar Dopplebock? One per five gallons might do the trick.

6514
Yeast and Fermentation / Re: Fermentation timeline of BVIP (HPLC data)
« on: October 16, 2010, 09:48:54 AM »
Informative! Thanks!

Interestingly, the glucose remained the same or increased slightly the entire time.

6515
General Homebrew Discussion / Re: Beer in the Bible
« on: October 16, 2010, 09:39:42 AM »
Well it was more of an acknowledgement that we had strayed from the path... ;)

6516
All Things Food / Re: Sausage
« on: October 16, 2010, 09:31:38 AM »
That was pretty much my conclusion.

6517
All Things Food / Re: Cheese and Cheese making
« on: October 16, 2010, 09:12:57 AM »
Goat milk is cool but you can make great cheese with store bought milk. It is a great way to practice. The ulta pasturized milk won't work but regular pasturized milk works.

Maybe I should read the thread better next time. ::)

6518
General Homebrew Discussion / Re: Beer in the Bible
« on: October 16, 2010, 09:09:23 AM »
Oh NO! The topic strayed  :o !!!!


And my efforts to drag it back on course probably didn't help either. ;)

6519
All Things Food / Re: Cheese and Cheese making
« on: October 16, 2010, 08:52:46 AM »
BTW, nice pressure cooker. You are just using it as a double boiler there right?

Yep, It holds my 4 gallon pot so I can make 3 gallon batches of cheese.

Are you using fresh milk or store-bought?

6520
All Things Food / Re: Sausage
« on: October 16, 2010, 08:51:01 AM »


We churn our own butter. Its easy with a mixer.

First time was an accident. We were aiming for whip cream.

Discovered that as a bartender. Nice fresh sweet-cream butter.

6521
General Homebrew Discussion / Re: Beer in the Bible
« on: October 16, 2010, 08:49:32 AM »
If one wants knowledge being an autodidact is the way to go. As homebrewers it looks like we have a bit of that bent in our personalities.  ;)

That being said I enjoy the discipline of having to attend class and study. The extraneous stuff doesn't matter except for the hot chicks.  ;D

What that has to do with beer in the bible I don't know except I went to Mass 6 days a week for 4 years in high-school and it never kept me from touching alcohol. Not once.

6522
Other Fermentables / Re: Vinegar anyone?
« on: October 15, 2010, 07:31:39 PM »
That episode has been on several times since. They're fermenting something. If I can do a gallon or two a year then that'd be great. Just about what may consumption would be plus some "gifts" to friends...

6523
Commercial Beer Reviews / Ommegang Three Philosopher's
« on: October 15, 2010, 06:56:44 PM »
Oh hohoho...

Enjoying this out of a big wine glass. Dark malts- lightly sweet, nutty and vinous. As it warms the cherry comes though in the nose and the taste. Not too bitter this one. The malt and subtle cherry are the stars here. A little dry astringency, but that's to be expected with a 9.8% ABV beer.

And again, no harsh alcohols- If the label didn't say I'd think it was regular strength and not a Quadrupel. Creeper beer.  :o

6524
General Homebrew Discussion / Re: Beer in the Bible
« on: October 15, 2010, 04:04:23 PM »
I certainly wouldn't be surprised that beer preceded mass cultivation. Grain left in jars gets wet. When the people recover the grain it's gone "funny" and they eat it any way. It becomes a wonder in their world. The rest is history. And some part of that would be in the bible.

Perhaps the original intent was to pass down detailed brewing knowledge now mostly lost over time and has become:
Quote
Throw your bread upon the face of the water, because in many days you will acquire it. Give a serving to seven and also eight, because you do not know what evil will be upon the land.
(Ecclesiastes 11:1–2)
So what makes it into the bible is this particularly cryptic phrase with additional advice not to be stingy or someone will take it anyway. :o




6525
The Pub / Re: Distilling
« on: October 15, 2010, 03:34:02 PM »
Maybe half a gallon of rotgut.

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