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Messages - sparkleberry

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181
General Homebrew Discussion / bottleworks 13 anniversary ale
« on: May 10, 2012, 05:07:46 PM »
anyone else try this beer?

it's brewed by stone.  it has 13 grains and 13 hops.  it tastes okay.  i sorta feel like it's got too many things making a flavor that is just meh.  it's bitter but without definition.  at least to my palate.  it's an imperial porter and i have to say i'm just not crazy about it.  stone is one of my favorite commercial brewers but i feel like 26 ingredients plus yeast may be just too much not going on.

at what point does too many ingredients become just because we could? 

"keep it simple, stupid."  right?  it's worked for me.

also i am certainly not calling mitch steele or the fellas stupid.  just a saying i know. 

cheers.

ryan
 

182
Beer Travel / Re: Orlando??
« on: May 01, 2012, 06:50:23 AM »
try wobusa.com and redlightredlightbeerparlour.com.

world of beers is pretty good.  they don't serve food but you can get take out and have it there.

haven't been to redlight yet but plan on it when i visit my folks in june.  I've heard very good things though.

183
All Things Food / Re: What's For Dinner?
« on: April 27, 2012, 07:40:31 PM »
i am about to grill chicken that has been marinating in a homemade, on-the-fly habanero honey lime sauce with roasted balsamic brussels sprouts.

goddamned glad i bought a great grill. 

 

184
All Grain Brewing / Re: New to all grain. Need help with set up
« on: April 27, 2012, 01:57:12 PM »
this is my plan of attack. 

hope to put together the mash tun next week.

http://hbd.org/cascade/dennybrew/

cheers!

185
Ingredients / ahtanum hops
« on: April 25, 2012, 03:27:49 PM »
who has used them?  how/style?  thoughts?

cheers and thanks!

186
finally getting around to brewing an amarillo & centennial ipa.  gonna try using some whole leaf amarillo for a fwh.  never done this before so I'm looking forward to it. 

187
General Homebrew Discussion / Re: Burn(er)ing Question
« on: April 25, 2012, 07:06:43 AM »
i have the second burner you are asking about and also got it from amazon.  i've had it for two years and it has worked fine, though it is completely rusted over.  i just recently got the blichmann.  mainly because the burner is twice as big as the bayou classic and it completely covers the bottom of my newer, larger kettle.  i could have saved about $75 bucks but had the disposable income to spend so i thought i'd go with the stainless american burner because i could.  i haven't had time to use it yet but will be tomorrow or friday as weather and work allow.

188
Yeast and Fermentation / Re: Boiling in an erlenmeyer flask
« on: April 21, 2012, 08:26:19 PM »
i boil in a 2000ml flask and have never boiled over.  you just gotta watch for a little bit; maybe ride the burner dial.  it's not rocket science.  i grill dinner while i boil in my flask. 

189
The Pub / Re: Running - What have I gotten myself into?
« on: April 16, 2012, 01:18:22 PM »
it took me a month and a half of running 2.2 miles every other day to get my stride/form into a better impact absorption stride.  it wasn't hard, but it took time.  it is very possible to not hurt your body while running.

190
The Pub / Re: Running - What have I gotten myself into?
« on: April 16, 2012, 01:09:51 PM »
you should read born to run by christopher mcdougall. 

191
The Pub / Re: I have a fever
« on: April 15, 2012, 09:35:57 PM »
now, would you mind if i asked you a few questions about being a centaur?


192
All Grain Brewing / on a whim
« on: April 07, 2012, 10:36:21 PM »
i bought a brooklynbrewshops.com kit at whole foods yesterday.  i saw it and though it might be fun to try a mini batch of all grain.  i figured at the least, it'll be a great way to ramp up some yeast for another batch.

i got it home and discovered there were no instructions, though having been brewing partial and full boil extract batches for a few years, i felt very comfortable knowing how to jump in.  i've also been reading tremendous amounts of info for my jump to all grain as soon as my tv work season wraps up in the next few weeks.

anyway, to my question.  i went online to discover the directions instruct one to make a very thick mash. the "consistency of oatmeal." this is for a simple 1 gallon batch of brown ale.  i'm pretty sure oatmeal thickness isn't ideal. i have run numbers for both miab and batch sparging and am determined that either is a better route. 

so my question: when would one ever need or want an oatmeal consistency for a mash?

i'm pretty sure it's a mass marketed kit, but still picked it up on a whimsical note.

cheers and happy almost zombie day everyone! 

193
Commercial Beer Reviews / Re: belgian ales
« on: March 30, 2012, 10:28:03 PM »
yes, it all helps, immensely. 

i know it's a brand new world.  i look forward to exploring! 

thank you.  really. 

i have learned way more here than i can possibly imagine. 


194
Commercial Beer Reviews / belgian ales
« on: March 30, 2012, 09:46:05 PM »
i love ales. 

hell, i love american ales to the end.  i live on the west coast and drink maybe too many west coast delights, of all varieties.

i usually don't care for the yeasty or fruity flavors/notes of their beers.  however, in an effort to expand my palate, i tried the chimays recently.  i really love the blue/grande reserve best.

can you please point me in the direction of more of the malty/sweetish belgians out there?

also, just in case i get bold, maybe point me in the direction of the yeast(s) used for this style of malty goodness. 

what can i say? i like what i like; but i love learning more about beers. 

isn't that part of why we are all here?  to learn?

thanks in advance.



195
i'll be brewing another wheat porter on sunday and am planning for a centennial/amarillo apa on tuesday.

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