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Messages - theDarkSide

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The Pub / Re: Another A-B purchase
« on: December 23, 2015, 11:09:39 AM »
Unless you know these people personally and what their motivations are, how do you know they don't have dignity and integrity?  Maybe they are doing it for the money and want an early retirement.  Who the hell wants to work until they die or retire when their so soar and slow they can't enjoy it?

If some go into the brewing business with the plan to sell in a couple years for a big score, then maybe the craft beer business is better without them. 

This is what I tell everyone who asks if I want to brew professionally...nothing ruins a great hobby more than making it your job.  Maybe if I was younger and just starting out, I'd feel different.  And maybe I'd be out there looking for my big scrore :)

Haven't you guys been bought out by AB InBev yet?

Other Fermentables / Re: Krausen and Cider
« on: December 21, 2015, 02:53:21 PM »
Black Cherry Cider - 4.5 gallon apple juice, .5 gallon black cherry juice

Common Cider - 5 gallons apple juice and 2 lbs brown sugar

Other Fermentables / Re: Krausen and Cider
« on: December 21, 2015, 02:50:30 PM »
I've had varying degrees of krausen using nottingham, but never anything that needed a blowoff and it rarely lasted that long.

The Pub / Re: 10 Beer Names You Might Be Saying Wrong
« on: December 17, 2015, 06:25:20 AM »
I pronounce most of these correctly, but how do you pronounce Acetaldehyde and Diacetyl? :)

Beer Recipes / Re: Hard Root Beer - Anyone have a recipe?
« on: December 15, 2015, 12:24:12 PM »
I see NYFRB everywhere now, where 4 months ago you couldn't find it and when you did, you were limited to 2 bottles.  Maybe with SA jumping in with Coney Island, it alleviated some of the pressure.

I want to do it just to say I did it, but couldn't drink it all the time. If it comes out good, I'll probably make it again for our homebrewer's jamboree next summer.  Stuff like this (RB, lemonade, etc.) are big crowd pleasers.

Beer Recipes / Re: Hard Root Beer - Anyone have a recipe?
« on: December 15, 2015, 07:58:32 AM »
I plan on bottling way is it getting near my kegs.

Other Fermentables / Re: Cider / Wine
« on: December 14, 2015, 01:11:10 PM »
what's the preferred yeast?

Lalvin 71B-1122

Beer Recipes / Re: Hard Root Beer - Anyone have a recipe?
« on: December 14, 2015, 06:59:42 AM »
On a whim, I got the Northern Brewer kit and brewed it up yesterday.  It's a simple sweet stout extract recipe, then you add the Gnome Root Beer syrup and a dime bag of sweetener to secondary.

Here's the link to their recipe:

I'm curious to see how it comes out.

General Homebrew Discussion / Re: Florida
« on: December 14, 2015, 06:50:34 AM »
Definitely get Tocobaga and Jai Alai.  The former is my favorite of theirs, the latter I'm not that much a fan but everyone else is.  Based on what I've read as to your preferences, I think you'll like them.
Man, I'm glad there is someone else out there that feels this way.  Every time I say I don't care for it, people look at me like I'm the village leper.  I get the same reaction with Bell's Two Hearted too.

I miss the Naples area...we used to visit my FIL would lives in Estero.  Great rib place (Michelbob's) down there and of course the Bubbleroom out on Captiva/Sanibel.  There never seemed to be a great craft beer scene, but then I haven't been back in a few years.

Kegging and Bottling / Re: Galatin fining
« on: December 11, 2015, 12:06:11 PM »
I notice a tremendous difference when using gelatin with the beer cold as opposed to warm. 

I don't even bother with my IPA's anymore...seems like every IPA coming out today is cloudy by design

The Pub / Re: Woodchucks
« on: December 11, 2015, 06:54:36 AM »
Back when I was in high school we used to chase shots of 100 proof Peppermint Schnapps with Boone's Farm Apple wine.   Somehow, the combination 'worked'.  <shudder>

Damn BDawg...did you grow up in VT, because that is very close to what we did too.

The Pub / Re: Woodchucks
« on: December 04, 2015, 02:31:36 PM »
I like Woodchuck a lot.  Besides they some the Cider categories in a comp that I've won CMOTY in the past 3 years.  They give out great prizes.  I now have 2 LED Woodchuck bar signs ($125 each) and 2 Woodchuck cider beach chairs.  Plus about 6 taps handles, glasses, sweatshirts, etc.

Oh yeah...they make some great ciders.

The Pub / Re: Woodchucks
« on: December 04, 2015, 12:27:50 PM »
None after I put a bullet through it's head  (feeling especially Dark today >:) )

General Homebrew Discussion / Re: how to "improve" "finished" beer?
« on: December 04, 2015, 11:04:26 AM »
I was wondering about ways to "improve beer" that has been kegged (or will be bottled). Maybe I want to experiment a bit with my Dortmunder with Mandarina hops, that I'll start coldcrashing in a few days (like ways to mask the lager taste ;) ). What are some (not so) standard practices (not necessarily for a Dort)?

- dryhopping in the keg. Put pellets in a nylon bag, add some marbles and hang from a wire? Then remove after five days or so?
- adjusting pH? I know there's been a long thread recently, but  what's the quick dumbass way?
- adding brewing salts? Which ones? Gypsum and calcium chloride?
- can sweetness levels be adjusted in the keg? (In mead it can be done by nuking the yeasties with sulfites)
- adding weird sh*t? Like what?

No need for weights in the bag.

So does the absorption of beer into the hops floating on top provide enough weight for it to sink.  I've always added a SS piece to my bag (and have thrown out my share of SS pieces when I forget they are in there). 

I'm dry hopping a beer tonight in keg so I'll try without the weight.

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