Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - corkybstewart

Pages: 1 ... 72 73 [74] 75 76 ... 90
1096
Commercial Beer Reviews / Re: Negra Modelo
« on: December 04, 2010, 01:51:01 PM »
Same for me, this is always the best I can get around here at Mexican restaurants.

1097
I think I'll finally get to brew my sticke alt this weekend.  I'm shooting for around 1.065-70 for the OG with lots of hops.  I've never brewed an alt, but I have Hallertau Hersbrucker, Tettnanger, and Perle on hand.  Any suggestions?

1098
General Homebrew Discussion / Re: Best Brew Software??
« on: December 02, 2010, 09:09:12 PM »
I bought Promash and Beersmith years ago.  For a while I entered my recipes into each one, but Promash always seemed a better predictor of color and IBU's.   One recipe came out to around 50 IBU's on Promash, around 75 on Beersmith but the beer was definitely not a 75 IBU beer.  I probably could have changed the hops formula in Beersmith but it just seemed easier to stick with Promash.

1099
The Pub / Re: What's the Weather Like Where You Are?
« on: December 02, 2010, 10:19:17 AM »
Today was a lot warmer than yesterday, and there's no wind yet.  It started out about 30F and should get close to 80F by sundown.  Not a cloud anywhere, it's damn nice outside today.

1100
Ingredients / Re: New bulk grain supplier
« on: December 02, 2010, 06:25:25 AM »
Their prices are at least twice what I was paying at the brewpub down the road(40 miles) but the new brewer there has no love for homebrewers and will not let us piggyback on his malt orders like the 3 previous brewers would.  After 10 years of buying ultra cheap malt I may have to pay retail again.  Last year I bought 4 sacks, 210 pounds and paid a total of $102.  I should have bought 400 pounds.

A brewpub brewer with no love for homebrewers?  I think I would find a new place to take my business.  Was this person a homebrewer at one time I wonder?
He never homebrewed.  He got a job at some mid sized brewery somewhere as a flunky and moved up the ladder.  Unfortunately it's the only brewpub within 200 miles of here, but since it's 40 miles away I rarely ever go there anymore.  He just doesn't want to be bothered by the dozen or so homebrewers in the area that might want to buy malt or hops.

1101
Other Fermentables / Re: Tepache
« on: December 01, 2010, 08:58:11 PM »
This stuff is anything but good.  Opened a bottle at thanksgiving (good thing I had 8 other varieties of beer available)  I'd have to say the red mold took hold.  
It tastes like I took a bunch of pineapples, tossed them in a black trashbag, and put them out on the curb in the summertime and then drank the nasty juices seeping onto the sidewalk a week later.  Out of love? (curiousity?, pain?), I will try another bottle at some point, but wow, I can't see this stuff improving much.  
I just read this to my wife and she spit wine onto the wall she was laughing so hard.  Thanks for giving another great idea of a fermented beverage I don't need to make.

1102
Ingredients / Re: New bulk grain supplier
« on: December 01, 2010, 08:53:34 PM »
Their prices are at least twice what I was paying at the brewpub down the road(40 miles) but the new brewer there has no love for homebrewers and will not let us piggyback on his malt orders like the 3 previous brewers would.  After 10 years of buying ultra cheap malt I may have to pay retail again.  Last year I bought 4 sacks, 210 pounds and paid a total of $102.  I should have bought 400 pounds.

1103
All Things Food / Re: BBQ Style
« on: November 30, 2010, 05:55:48 PM »
I got my "monstrosity" as my wife calls it just in time to smoke some turkeys for Thanksgiving.  But for a whole day I burned some old Kingsford briquets in the firebox while spraying all surfaces with veggie oil.  After a day of heat and a pint of oil all the grills were well seasoned.  Now it'll just be a matter of scraping chunks off as needed. ;D

1104
Ingredients / Re: New bulk grain supplier
« on: November 30, 2010, 04:03:16 PM »
After my recent password problem(which went away all by itself) I'm suspicious, and there are some things about this site that bother me.  Maybe it's just that they're still in the early phases of building a business but if you click on their hops there is no info at all, just the price.  No AA info, product descriptions, there's just not much here.  And the" today only" discount code with free shipping of 50-50 pound sacks of malt seem like a great hook, but since the site has no track record whatsoever I'm gonna pass for now.  I'd really like to buy 3 or 4 sacks with free shipping and a 10% discount but I can't make myself give up my credit card info.

1105
Worst case scenario, sour it.

Add brett to the keg and let it sit a few months.  The dregs of 2 reasonably fresh Orvals will give you a truly fine beer in a few months.

1106
General Homebrew Discussion / Re: OK, the noob did a stupid.....
« on: November 29, 2010, 09:47:20 AM »
I've used the hops bag on the stick trick many times and that will keep almost all the big stuff out of the keg.  The rest will come out with the first glass. 
BTW I usually use pellet hops and I don't bother with the hops bags either.  They are handy for dry hopping in the keg though so I always have a few on hand.

1107
TX / Re: Mead help!!
« on: November 28, 2010, 05:07:25 PM »
Meads are not fast fermenters, be patient.  What yeast did you use?

1108
General Homebrew Discussion / Re: Cider Question
« on: November 28, 2010, 03:41:13 PM »
I've never made a cider with extra sugar but it will absolutely  bring the ABV up.  Add the brown sugar near the end of the fermentation, or break it up to a couple of small additions as fermentation takes off.
I made a cider this summer with my own apples, crabapples and WalMart juice.  Then I made one with just WalMart Juice so I can turn it into vinegar.  When this one is done I'm thinking about a really strong one with honey or brown sugar and some spices aand fruit for something different.

1109
General Homebrew Discussion / Re: Cider Question
« on: November 28, 2010, 02:51:26 PM »
You can make excellent cider without adding 100% oxygen, don't let that stop you.  I just pour the juice into the carboy and let it splash.  What kind of juice are you using?

1110
All Things Food / Re: Recycling food
« on: November 27, 2010, 07:50:04 AM »
To the OP.
We freeze overripe bananas and tomatoes for cooking with later.  Limp moldy veggies go to the compost pile, bread gets crumbed.
Yesterday I boiled the leftover carcasses from the Thanksgiving goose and turkey and pulled all the tiny bits of meat.  Today I'll take some of the goose fat and fry finely chopped onions and garlic, then add the meat with some spices, simmer and add more fat to make a rillette, one of my favorite all time French foods.

Pages: 1 ... 72 73 [74] 75 76 ... 90