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 ... 80 81 [82] 83 84 ... 87
1216
Ingredients / Re: Fourth year of hops
« on: April 03, 2010, 09:28:25 AM »
http://s362.photobucket.com/albums/oo65/rocdoc1/my%20beer%20stuff/?action=view&current=WeeHeavyOctober2009001.jpg
Check out this 5 year old Cascade crown, and I still didn't get it all out of the ground.  Yesterday I noticed hops bines coming up all over the area I dug this out of.  You can see how it would be near impossible to keep this monster down to 2 bines.

1217
Ingredients / Re: Planting hop rhizomes
« on: April 03, 2010, 06:13:40 AM »
Plant them where they'll get plenty of sun.  Also remember that the roots grow amazingly fast so you'll need to plant them in a place you can get to them to trim the roots every 2 or 3 years.  Also don't plant them near tomatoes, I don't remember why but they don't like each other.

1218
Ingredients / Re: hop growing in the nv desert
« on: April 03, 2010, 06:08:24 AM »
I grow Cascades and Nuggets in he New Mexico desert, they do great.  I use drip irrigation and water them twice per week.  The roots need to dry out, you don't want them soggy.  And the lack of humidity keeps a lot of problems like insects and mildew under control.  I have very alkaline crappy soil but that's easy to fix with some well composted steer manure, plus I add sand for better drainage.  Go for it

1219
The Pub / Re: Mosquitoes
« on: March 31, 2010, 09:03:02 AM »


In fact it is the deadliest animal in the world.

Kills more people than all of the other animals put together.
I thought the fried chicken was the deadliest animal, maybe that's just in the US.

1220
Beer Recipes / Re: Gonna try a Dubbel....
« on: March 30, 2010, 11:05:12 AM »
I just brewed a quad, basically just a dubbel with a bunch more base malt.  I used D2 but no other sugar. OG came in at 1.094.  I mashed it at 148F and it's been fermenting like crazy for 10 days, starting around 60F now at 70F.
Recipe for 10 gallons
30 pounds Pilsner malt
3 pounds wheat
1.5 pounds Special B
1.5 pounds CaraVienne
Mash about one hour at 148F, batch sparge(3 batches)
2 bottles D2 syrup
3.5 oz's Hallertau 60 minutes
2 oz Saaz at 20 minutes
White Labs Abbey yeast

1221
General Homebrew Discussion / Re: Hop Pics
« on: March 28, 2010, 07:42:09 AM »
All of mine are now up, some of them are 6-8" tall already.  I have 24 Cascades and 2 Nuggets.  I've restrung the trellis and I think we're done with freezes down here so they should take off fast now.

1222
Ingredients / Re: My babies
« on: March 11, 2010, 09:30:27 AM »
My Cascades popped up this past weekend, still waiting for the Nuggets and Goldings.
Most of my hops are trellised, but I have some on a chain link fence and they produce at least as well as the trellised ones.  It's a lot easier to harvest too.

1223
Kegging and Bottling / Re: Bad idea, but so tempting!
« on: March 04, 2010, 01:55:10 PM »
And I wouldn't bother with re-using the wire cages.  Most of them will break long before you get them twisted tight enough.

1224
Kegging and Bottling / Re: Any advice on priming with Maple Syrup?
« on: March 04, 2010, 01:53:09 PM »
It's not liquid sucrose.  It's mostly water in fact so 3/4 cup maple syrup is not just like 3/4 cup table sugar.  The truth is that to get enough maple flavor to even taste will take a tremendous amount of syrup.  Thai may work for adding to secondary, but not for priming. Priming sugars should only be used to carbonate beer, not add flavors. If you want maple flavor use extract.

1225
All Things Food / Re: Fish Batter Etc?
« on: February 05, 2010, 10:52:08 PM »
Now make a batch of malt vinegar from a low hopped beer and you have a top notch dinner.

1226
Yeast and Fermentation / Re: What to expect from cultured dregs of Orval?
« on: February 03, 2010, 03:47:56 PM »
The freshness of the bottles matters-don't take that Orval you've been saving for 5 years.  I've never used more than 2 bottles worth of dregs but 3 won't hurt.  In fact having to drink 3 Orvals in an afternoon for the dregs sounds kind of pleasant.  I use saison as my base beer usually, the last one I brewed was underattenuated when I pitched the dregs but it was stillexcellent.  Keg no. 2 of that batch was innoculated a year ago, and the first keg just kicked so I'm anxious to hook it up and taste it.

1227
General Homebrew Discussion / Re: succession?
« on: February 01, 2010, 09:18:24 PM »
Wow, that's putting a lot of thought into your beer drinking ;D.  I pretty much go with what tastes best while I'm cooking, what goes best with dinner and then I do enjoy a Trappist ale while I do dishes.

1228
Yeast and Fermentation / Re: Brett
« on: January 31, 2010, 10:09:56 AM »
Are you going with primary fermentation with Brett, or adding it too secondary.  If you want to add it to secondary rack the beer when it gets to about 80% of your expected FG and prepare to wait as long as 6 months. 
Are you using bottle dregs, or a vial/pack of Brett?  A starter is helpful, but I've had  beers do just as well without.
What's the base recipe?

1229
The Pub / Re: Germany...
« on: January 28, 2010, 08:48:29 PM »
When will you be there?  We're spending June 14-23 driving around Germany and will be in the Koln area the 21st and 22nd.

1230
The Pub / Re: Beer at Burger King
« on: January 24, 2010, 09:05:42 AM »
I've had beer at McDonalds and Burger King in Europe starting back in 1981-nothing beats a good dunkles with a Big Mac. But I don't really see it working as well over here.  In New Mexico anybody who serves or sells alcohol has to be licensed which means attending classes, license renewal classes, etc so the training costs would be prohibitive here, especially considering the turnover rate at these joints.

Pages: 1 ... 80 81 [82] 83 84 ... 87