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Messages - Pinski

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Those people need to get a freakin' life.  Beer is just's supposed to be social, fun.  If you argue about beer, you're missing the whole point.

I think it's a bit more nuanced that, I'll argue about beer all day long. So will many on this forum.  To me, if you get upset and angry arguing about beer, you're missing point.

Homebrew Competitions / Re: 2016 NHC
« on: March 29, 2016, 09:14:15 AM »
Got mine today. Excellent score sheets. Both beers got judged by grand masters who both gave the higher score. I'm pleased and planning improvements already!

Good to hear, excited to check the mailbox this evening. 

Homebrew Competitions / Re: 2016 NHC
« on: March 28, 2016, 08:38:12 AM »
Nicely done Jim, and Darkside, you CRUSHED IT!!!  4/4 is incredible.  Looking forward to see what everyone's scores are like. Congratulations!
Thanks! I realize it's nearly meaningless to most brewers but it's a huge milestone to me. Next year I'll be all in LOL

If moving on is meaningless, I don't know what to say.  Congrats to you.

I'm still pleased with my 1st round third place stout from last year, but hopeful for another one or two to advance this year.
Maybe not meaningless, but I think we have some brewers here who go to finals routinely.

Yes, but even getting into the final round routinely brings lots of disappointments. At least it has for me, for years. I look at it as a fun way to compete with some of the best brewers in the country and if I can get at least one beer through to the final round, then that makes it all the more exciting.
For sure! Having one advance in a year that you can be there at the banquet would make it even more fun. Which Terri and I hope to do next year!

Congratulations Jim!

I've got a 3rd place American Barleywine moving on with your Stout!

I'm not sure if you killed any yeast or not but I like the notion that you send them all to the amusement park! ;D
happy workers...

The Pub / Re: Drew's Weight Loss
« on: March 24, 2016, 07:59:34 AM »
However I suspect just from the little bit he did discuss on the latest podcast sounds like its plain ass discipline and being conscious of what you take in.
This. It aint rocket surgery.
Healthy living is like good beer, and most things really. It's about finding and maintaining balance.  Not saying its easy. But come on, we know the answer here.

The Pub / Re: Belgium replies
« on: March 22, 2016, 07:19:18 AM »
Thoughts are with you and our hosts in Brussels that we visited last September. Terrible.

All Things Food / Re: Growing food - The Garden Thread
« on: March 08, 2016, 08:33:56 AM »
This is probably a topic for another thread, but what do you guy's mean by "hot sauce" made from these nuclear peppers?

Is it a Louisiana/Crystal/Frank's cooked type of vinegar based sauce or are we talking salsa (fresh or canned) or even a fermented sauce?

I was thinking we should start a "hot sauce" thread. I know there are some folks around that have a lot of experience.  I've had my first experimental fermented batch percolating away for several weeks now. I'd about a gallon of blanched and pureed mostly Habs, lemon cayenne, serranos, anchos, a few jalapenos. Basically everything that was left over from last year and still in the freezer from 2014 tossed into the pot. Added some garlic, onion, sugar and Nancy's Organic plain yogurt. It smells pretty good and is definitely active. I just have saran wrap and a rubber band on top. Really no clue what I'm doing but I figure once I verify the pH is below 3.5 I'm pretty safe to sample. 
Oops, sorry yes a new thread...:)

Events / Re: PNWHC -- Anyone else going?
« on: March 07, 2016, 08:27:51 AM »
Fantastic! I know a lot of folks that put a ton of energy and effort into making  it happen. 

Events / Re: PNWHC -- Anyone else going?
« on: March 03, 2016, 10:36:09 AM »
Glad to hear it sold out. Even though it's just across the bridge, I simply don't have time to attend this year.

Ingredients / Re: First Pils
« on: March 03, 2016, 10:33:58 AM »
Anyone ever wirlpool or dry hop a pils?

I've whirlpooled with nice results on German and Bopils. I go fairly short, like 20 mins @ 170F. Comes out nice.

I like this approach as well, don't have much if any interest in dry hopping a pils. To me, noble hop pleasure is not about intensity.

The Pub / Re: Whiskey
« on: March 03, 2016, 08:35:55 AM »
Opened up the Balvenie Doublewood 12 yr last night. It was mighty tasty, especially at a $55 price. Perfect neat!

Yep, love it neat!

same here.good stuff.

Indeed, good price too!

Going Pro / Re: Best books on commercial brewing?
« on: March 02, 2016, 02:07:14 PM »
I know there are industry specific attorneys out there. Maybe beer centric accountants are a thing.

They are in Portland.

Events / Re: 2016 Homebrew Con
« on: February 26, 2016, 07:52:02 PM »
Ok, so, do our beers still get to go to the NHC?  ???

Events / Re: 2016 Homebrew Con
« on: February 23, 2016, 01:29:08 PM »
Kinda tumbles off the tongue, doesn't it. Come on folks, it's the NHC.
Why throw away that brand?

Beer Recipes / Re: California Common idea
« on: February 19, 2016, 02:28:09 PM »
Looks really good. I was never a fan of the Northern Brewer either (though I know it's traditional).

I used to think I wasn't a fan of Northern Brewer hop too, until I got my hands on some fresh Anchor Steam. I that classic has had a tendency to get passed over in bottle shops in recent years  and freshness has been an issue around Portland.  It's a "fresh" earthiness as opposed to an "oxidized" earthiness that I find really appealing.

This.  I used to think I didn't like steams, then I had Anchor on draft.  I know they have their iconic bottles, etc., but they really need to start canning this beer for us East Coasters.  The oxidized ones in bottles taste like cardboard, and I now know them apart.
+3, I had avoided it for years and then had it fresh on tap and remembered what a great beer it is.

I think it would brewing it with Cascades would be interesting. I may try that soon, I've got some 2112 slurry in the fridge.

Another fun little riff that this thread reminds me of... try making a "kolsch" using the 2112. Makes a darn good beer.

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