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Messages - Rhoobarb

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106
Commercial Beer Reviews / Re: Pabst Blue Ribbon
« on: June 08, 2012, 06:01:22 AM »
While the Cell certainly isn't Comiskey, and most definitely isn't Wrigley...
True, it doesn't smell like a urinal. ;)  I guess for tourists it's a big deal, but to someone like me who used to live within walking distance of the park and went to several games, the "Wrigley experience" is highly overrated.  I did do a rooftop game once and that was... different. ::)

107
They are both great, but GP has a sweeter, biscuit flavor to my palate.  Keep in mind that Fix' article was written 19 years ago and there have been changes since then.

108
Commercial Beer Reviews / Re: Pabst Blue Ribbon
« on: June 08, 2012, 05:26:09 AM »
However the White Sox (yes, I'm a fan) aren't sucking it up this year. Unfortunately where I live, we get more Cubs games on TV than Sox games.  I can get Bell's Oberon at US Cellular and usually do when I'm there.

109
Commercial Beer Reviews / Re: Pabst Blue Ribbon
« on: June 06, 2012, 01:47:13 PM »
Of course, I haven't bought any in awhile, but I'm going to a Cubs game next week.  It's Old Style or Budwiper.  I'll choose the Style.
I believe Dog Style is now Miller brewed as well.

110
Commercial Beer Reviews / Re: Pabst Blue Ribbon
« on: June 06, 2012, 11:19:06 AM »
When I was in college, it was cases of 16 oz bottles of Stroh's - From One Beer Lover to Another!  I believe it is now Miller brewed, too.  I would choose something else these days.

111
Yeast and Fermentation / Re: WLP029 how cold can I go?
« on: June 05, 2012, 02:59:22 PM »
I just listened to this link on the WL website where Chris White talks about ferment temps.  Interesting:

http://www.whitelabs.com/beer/audio/wlp029.mp3

112
Yeast and Fermentation / Re: WLP029 how cold can I go?
« on: June 04, 2012, 01:57:56 PM »
I added wort to a previous cake of WLP029 on Saturday and began it at 58oF.  It does seem to like that temp. I let it free rise to 66oF Yesterday and this morning I had to add a blow-off tube. I've never had to use a blow-off tube on WLP029!

113
Ingredients / Re: Holiday Brew
« on: June 04, 2012, 01:46:07 PM »
I've brewed this many times (and plan to brew it again soon) and found that the amount of vanilla bean and nibs is perfect:

http://free90free.com/peshchat/viewtopic.php?t=2258 

I've never sanitized the beans or the nibs and have never had a problem.  I guess it wouldn't hurt.


114
Beer Recipes / Re: Scaling up a stout to an imperial stout
« on: June 01, 2012, 07:04:48 AM »
I prefer WLP007 in big beers like this, as well as my Irish Stout and Irish Red.  I like the recipe, btw.

115
Pimp My System / Re: New Brewstand being built
« on: May 29, 2012, 07:03:53 AM »
I put a carbon, metal cutoff blade in my Dewalt chop saw. Worked like a charm and only cost about 9 bucks as I recall.
Okay, cool.  That would have been my guess, but better to know for sure rather than guess.  Thanks!

116
Pimp My System / Re: New Brewstand being built
« on: May 29, 2012, 06:51:16 AM »
Looks really nice!  On question I have is what did you use to cut the tubing? (Maybe I missed reading it in the thread.) :-\

117
The Pub / Re: song title game
« on: May 25, 2012, 01:19:46 PM »
Bone To Bone - Aerosmith

118
The Pub / Re: What's the Weather Like Where You Are?
« on: May 25, 2012, 01:05:38 PM »
90 and sunny

119
The Pub / Re: song title game
« on: May 24, 2012, 12:56:42 PM »
The Night the Lights Went Out in Georgia - Vicki Lawrence

120
Ingredients / Re: Punching down dry hops
« on: May 16, 2012, 07:08:38 AM »
Dry hopping is all about the aroma and my personal preference is whole leaf.  I once split a ten gallon batch and dry hopped one carboy with 2 oz. of whole leaf Amarillo and the other with 2 oz. Amarillo pellets (b/c it was all I could get) and thought the whole leaf had better aroma.  Those leaf hops will soak up the wort given time in the carboy.

These days I dry hop in the keg, which makes things really easy.  Put the hops is a large paint strainer bag, weigh it down with glass marbles or S/S washers, everything sanitized, of course, and tied off with dental floss.  I tie the other end of the floss to the keg post.  That way, I can pull them out once the aroma is "enough".  ;)

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