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Messages - brewmichigan

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31
Ingredients / Re: Hop Extract
« on: November 13, 2013, 06:51:19 AM »
I've always heard that hop extract stays viable for years, longer than pellets would.

32
Ingredients / Re: simcoe
« on: November 13, 2013, 06:50:29 AM »
Quote
You have to use it and see for yourself. I like it, my wife does not.
  +1

I think it is about personal smell/flavor.  And I really do believe the ability to detect cattiness and dankness is genetic to some degree.  For me, simcoe is all cat-pee and I will avoid using it. In fact, I know of award-winning commercial beers that generously use Simcoe and I nearly gag when smelling/tasting, while the person next to me is in hop euphoria. I am not arguing with those that love the aroma and flavor.  I'm sure that's what they experience.  So, long story short, use your own judgement.  And there are a lot of commercial beers to help with Simcoe research ;)

We all have different thresholds for 4MMP, which is the cat pee compound. Many women are sensitive to it. I generally get pine and citrus, but if it is really skanky, I see what the wife is objecting to. Full disclaimer, I clean the cat boxes in our house.

So where in the brewing process is the 4MMP most pronounced? Long boils? Whirlpooling?, Dry hop? Does hop terroir affect this? What is the flash point? I like this hop when the cat pee is VERY subdued, so there has to be a way around it.

I believe it is just a compound this hop has more of than others. The only thing I can think of that might eliminate it would be dry hopping since in won't be in the boil but maybe not. What do you think Jeff?

33
Ingredients / Re: simcoe
« on: November 12, 2013, 02:30:27 PM »
If you use this hop for just bittering, you will have your brewers card taken away. This hop was born to be used in the aroma and flavor additions. It has a wonderful piney, resinous flavor that is synonymous with the West Coast DIPAs. I love to pair this hop with Amarillo. Probably my most favorite hop combo ever.

34
Just pitched into a 1.058 IPA/Pale Ale this weekend. It's has already taken off at 62 degrees in less than 12 hours. I will report back in a couple weeks with my verdict. Plan on then using it in a bigger beer later on.

35
The Pub / Re: Baseball 2013
« on: October 21, 2013, 08:24:43 AM »
SOX were the better team but I'd like to have seen Miggy at 100% and Prince hitting the ball.... at all. Dude was ridiculously bad. Totally threw away 2 gems by Sherzer and Verlander.

36
The Pub / Re: Let the Games Begin!
« on: September 25, 2013, 11:07:11 AM »
Well the Lions Luck continues. Nate Burleson breaks his arm attempting to catch pizza from falling off the seat. Oh boy...

http://www.mlive.com/lions/index.ssf/2013/09/detroit_lions_nate_burleson_to.html#incart_river

To hell with him...did the pizzas make it?

You know, that was a question asked on the comments section and nobody responded. Journalism isn't what it used to be.

37
The Pub / Re: Let the Games Begin!
« on: September 25, 2013, 07:23:50 AM »
Well the Lions Luck continues. Nate Burleson breaks his arm attempting to catch pizza from falling off the seat. Oh boy...

http://www.mlive.com/lions/index.ssf/2013/09/detroit_lions_nate_burleson_to.html#incart_river

38
General Homebrew Discussion / Re: Sierra Nevada Beer Camp
« on: September 13, 2013, 07:50:19 AM »
Believe me... it is pretty cool  :)

39
The Pub / Re: Let the Games Begin!
« on: September 05, 2013, 01:27:41 PM »
The fascination with football totally eludes me.  Guess that just gives more time to waste in other stuff!

To each his own Denny.

I on the other hand will be watching tonight rooting on my players. Fantasy football is a hell of a drug.

40
General Homebrew Discussion / Re: Why didn't anyone tell me?
« on: August 30, 2013, 10:35:12 AM »
BIAB is the cheapest way to go all grain.

This is more, get a blue cooler (forum joke).
http://hbd.org/cascade/dennybrew/

Even more is a 3 vessel system with all the bells and whistles.

The is a really good group of gals and guys in the Cass River Homebrew Club, hope that is not too far for you.

http://crhbc.com/pages/about-us.php

Dude Jeff, you could have told the guy I'm from Flint. I sent you a PM buddy.  :D
I just figured you were going to show up soon, Mike.

Hey Rusty, if you see those guys again, and they are bragging about all grain, ask them about how they do triple decoctions or turbid mashes.  :)

Well it just would have been nice if you were like, Hey I know this awesome, super great brewer from Flint. He makes the best beer I've ever tasted and is awesome.

You know, something like that ;-)

By the way, if you go dennybrew (which is a great way) be prepared to spend the rest of your life thinking every time you go in Lowes or HD, what can I buy that I can use in my mash tun or Boil kettle.

41
Ingredients / Re: Cubic inches wood per 5 gallons of beer
« on: August 30, 2013, 06:40:36 AM »
Actually now that I look at it, it was about alternative wood aging not just oak. It was still a good presentation.

42
Ingredients / Re: Cubic inches wood per 5 gallons of beer
« on: August 30, 2013, 06:38:06 AM »
Did you see the presentation about wood aging beers at NHC? His presentation is up and I can't remember what he said about how much but I do remember him saying 4-6 weeks minimum. Check it out, it was a good talk.

43
General Homebrew Discussion / Re: Why didn't anyone tell me?
« on: August 30, 2013, 06:26:24 AM »
BIAB is the cheapest way to go all grain.

This is more, get a blue cooler (forum joke).
http://hbd.org/cascade/dennybrew/

Even more is a 3 vessel system with all the bells and whistles.

The is a really good group of gals and guys in the Cass River Homebrew Club, hope that is not too far for you.

http://crhbc.com/pages/about-us.php

Dude Jeff, you could have told the guy I'm from Flint. I sent you a PM buddy.  :D

44
All Things Food / Re: Pickles and other fermented foods
« on: August 21, 2013, 11:56:11 AM »
You can also get it at the local grocer under the brand name "pickle crisp".

I'd buy it at the LHBS though. Much less expensive and you can pick up some yeast while you're there so it's not a uni-tasking trip.

45
All Things Food / Re: DIY Bacon
« on: August 13, 2013, 12:09:21 PM »
I've smoked many cuts of meat, but this will be my first at smoking pork belly, so any advice from those that have smoked their bacon would be much appreciated.  Thanks!

Once you hit an internal temp of 150, pull the belly off and let it rest. Once you start going over that, you'll start rendering too much fat out of the belly and then you'll have a large bacon steak.

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