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Messages - corkybstewart

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Being completely unable to actually follow a recipe I have only brewed my own recipes for the past 15 years.  I did kits for a year but I still added stuff not included with the kits.  Recipe development is probably 50% of my enjoyment.  When I first started creating recipes I would read a lot of other people's recipes looking for common elements but then I'd write my own.

The Pub / Re: What does “craft beer” mean to you?
« on: July 02, 2010, 08:29:19 AM »
A craft beer is a beer created for the love of the product, not for the love of the profit it might make.
Any brewery who doesn't intend to make a profit will not be around for very long, whether they make each barrel of beer by hand or with a fully automated brew-factory.

The Pub / Re: What does “craft beer” mean to you?
« on: June 30, 2010, 07:17:25 PM »
I agree with babalu on this one.  Not so much with bluesman.  A lot of yellow fizzy beers are brewed with quality as a prime consideration, but I would not consider them craft beers.  To me a craft beer has to stretch or change the paradigm of what is considered the norm.  I think I may use the word consider too much. ;D ;D ;D
So you wouldn't consider a Prima Pils craft?  There are lots of excellent "yellow fizzy" pilsners brewed by craft brewers here and in Germany, why does a beer have to be outside the norm to be craft?

Ingredients / Re: Prickly pear substitute?
« on: June 29, 2010, 12:00:25 PM »
I guess you'll have to wait.  My cactus fruits are at least a month from being ripe, maybe even 2 months.  Can you get cactus fruit in Michigan?

Beer Travel / Re: Beer in France
« on: June 28, 2010, 02:06:18 PM »
Try this link.  Apparently a lot of breweries have closed, but if you weed through you'll find the ones still open.

Kegging and Bottling / Re: Ball Lock or Pin Lock
« on: May 24, 2010, 06:38:51 PM »
I started out with 18 pinlocks, then I was given 10 ball lock kegs(2 more today).  Using flare fittings I can easily change my hose connectors to use either type keg in my system.

I hate to go against the grain here but I'd leave it as is and fix your problem on the next batch.  If it's drinkable drink it.  I have a policy of forcing myself to drink my bad beers, every drop, all by myself.  It's made me pay more attention to my next batch. :o
Also every time I've tried to fix a batch it just hasn't worked.

It's got to be a typo.  Pellets allegedly give a little more stuff(flavor/bitterness) than whole hops per weight but I've read that it's 10% more at best.

Yeast and Fermentation / Re: first time using brett.
« on: May 02, 2010, 07:29:01 AM »
I would leave it at least a month in the carboy, then taste it to see if it's brett enough for you.  It will continue to develop for months but it may have enough brett taste for you within a month since it's obviously fermenting well.
Orvalled saison is one of my favorite beers, in fact it's always served from the tap on the left in my kegerator.

Ingredients / Re: hop growing in the nv desert
« on: April 29, 2010, 03:14:02 PM »
Probably not, next year you should get some and the year after they should be doing great.  Use this year to help them grow strong healthy root systems.

Ingredients / Re: My babies
« on: April 29, 2010, 03:12:19 PM »
I checked mine at lunch today and I've got the first tiny baby cones showing up on one of my Cascades. A little too early again, the first harvest always tastes like lawn clippings.

General Homebrew Discussion / Re: What are your house styles?
« on: April 11, 2010, 04:53:28 PM »
I have a 6 cornie kegerator.  The tap on the far left is always a brett beer(saison right now), the tap on the far right is always a stout, either oatmeal or Imperial, and I always have a low hopped Kolsch type beer for my wife.  The other 3 taps can be anything.  Right now I also have a rye ale, a coffee porter and a wee heavy on tap.
My original house beer was a Belgian strong dark, I just brewed it for the first time in 2 years so it will soon be back in the rotation.

General Homebrew Discussion / Re: Cost Per Batch?
« on: April 11, 2010, 04:48:52 PM »
I buy malt from a brewpub for $0.50/pound. hops by the pound and dry yeast for basic recipes.  Even figuring equipment costs of $5 per batch, which is probably twice what it really is,   I can easily brew 10 gallons of a standard porter, pale ale or oatmeal stout for under $25.  I don't brew to save money, I never have, but the way I see it is that the money saved can be spent on my next beer focused vacation.

Ingredients / Re: Planting hop rhizomes
« on: April 08, 2010, 11:28:08 AM »
Just out of curiosity, what happens if you don't trim the roots back? I just tried doing mine last week and I pulled out a good twelve footer. Got me wondering if I was hurting production by doing that. The big concern I had was the varieties intermingling, but I couldn't decide if intermingled feeder roots had any impact on that.
If you don't trim the roots back they will take over your yard.  You're not cutting near the main crown so it doesn't hurt the plants at all.  The roots can grow 2 or 3 feet per year in every direction, then you start having sprouts coming up all along those roots.  I guess that's fine if you have all the room in the world, but it would also make it very hard to trellis the bines if they cover an area 5 or 6 feet in diameter per plant.

The Pub / Re: Would you eat whale meat?
« on: April 06, 2010, 12:03:13 PM »
Like others, I'm not big on whale hunting, but I'd try it if it was offered to me.  I've eaten some pretty interesting stuff over the years - even some rattlesnake.
Rattlesnake is probably the toughest meat I've ever eaten.  Horse is probably the tastiest, tenderest meat I've ever had.  I wouldn't give whale a second thought but like some others have said it's not something I'm going to search for. 

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