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Messages - Alewyfe

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256
The Pub / Re: Pub blather
« on: February 15, 2013, 12:39:38 PM »
Belated best wishes to you Denny. Hope you were able to "NOT" work for a change.

Thanks, Diane.  Fortunately, we've been in a work slump (although today is 14 hours!) so I had time for cooking and drinking.  Probably should have dome a bit less of both!

I had a great B-day this year. One of our members has an old school bus converted for his moto-cross activities. He chauffered 20 of us around Eugene. We hit Claim 52, Falling Sky, Oakshire and Ninkasi. Fun and quite neat to go from Nano to Mega-Micro. Give us a look on Facebook. Umpqua ValleyBrewers Guild.

257
The Pub / Re: Real men wear coveralls
« on: February 15, 2013, 12:06:24 PM »


Can't fool me. I know a '60's leisure suit when I see it. You've been hitting the thrift stores haven't you.

258
The Pub / Re: Pub blather
« on: February 15, 2013, 11:56:17 AM »
Could be a chance for eagle soup; not saying it is right but he isn't going anywhere either... (J/K)

The above statement is authorized because it is my B-Day and beer.

Rectum, damn near killed 'em!

Don't judge!!!!!

Happy Birthday!  Mine was yesterday.

Belated best wishes to you Denny. Hope you were able to "NOT" work for a change.

259
More proof that craft brewers are the best people on the planet.

260
The Pub / Re: Just checkin' in.
« on: February 03, 2013, 04:17:39 PM »
Good advice from Euge. Push forward...and i do mean push. Make yourself just do something. Walk, cook something you've never cooked before. Try to eat healthy and turn off the TV.

Don't know what your personal situation is like, but if you've got the time, go volunteer somewhere. Helping others is a great way to help yourself.

And keep posting...we miss the Weazely observations.

261
All Things Food / Re: Mozzarella
« on: February 02, 2013, 07:05:26 PM »
This is on my list of things to do. I love fresh Mozzarella!

Yeah, I'd love to get into cheesemaking.  I'm a cheeseaholic, though, and I hate to think what I'd look like with cheese AND beer around all the time!
Cheeeeeeese......
That's why I don't come up to Eugene that often.  My market of price bill is $200 just for cheese when I get to the city.  I've had good luck making Goat's milk brie, but I've got to travel to get the fresh goat milk and
then there's making space in the beer fridge and the fact that it almost all reaches peak maturity at the same time so it seems to be feast or famine. Half the fun is just learning what goes into these processes though. You end up with so much appreciation for those who have perfected the craft.

262
All Grain Brewing / What is an adequate wort boil time
« on: January 30, 2013, 03:22:14 PM »
I've been adding an extra gallon of water or so to my tun near the end of my sparge, and just let it gravity run off while I'm finishing up the rest of my brew day. I end up with a gallon or more which I can just boil up and use for my next starter.

I trust I don't need to boil it all that long as most of it will be decanted off the yeast. I've been going with 15-20 minutes, or enough to evaporate it to around 1.026-30 gravity. Then I either can it, if I have a goodly amount, or refrigerate or freeze.

Any problems with this procedure?

263
Who deserves to try it more than you! It's always interesting to see how the young'uns taste. Just remember not to be disappointed as it will round out, mellow, blend and continue to carbonate over the next couple weeks.

264
Ingredients / Re: boil volume question
« on: January 13, 2013, 11:52:26 AM »
Any kettle additions of chemicals are for flavor only. You are no longer worried about pH as you have addressed that in the mash and the sparge. Think of a perfectly flavored soup. When it is too thick, would you add salted and peppered water to it? No, because as you boiled you'd be concentrating the seasoning and throwing it out of balance.

As for hop utilization, that, I would think, requires trial and error. You have a pretty unique situation.

265
All Grain Brewing / Re: Am I mathematically challenged?
« on: January 10, 2013, 10:56:16 AM »
What is the remaining 5% mystery grain?  The recipe only added up to 95%
It's a Heironymystery.

266
Beer Recipes / Re: The Ghosts of Homebrewing past
« on: January 10, 2013, 10:45:27 AM »
You young 'uns don't know how good you've fot it!

You may be right Denny.  After looking at that recipe, I did realize how far the homebrewing industry has advanced.  Of course by the time I started back in 2002 or so, we already had so many more, good ingridients. 

I give props to anyone that was brewing when the only options were that malt syrup and bread yeast.  That's a true love of home brew. 
It had nothing to do with love for many. $$$  My cousin's college roommate "Corny" (and we're not talking kegs here) put himself through college by brewing.

267
All Things Food / Re: Beer dinner pairings help
« on: January 07, 2013, 10:19:25 AM »

The concept is, it's just a regular restaurant. You don't have to pay anything to be the chef, and you don't have to provide a list of guests. It's just a regular restaurant, that takes regular clients, but with the added benefit of an extra 10-20 covers brought in by whoever the guest chef is that day. Pretty good business model, really.

Now that does sound fun. Do they do their regular menu too or is it kind of a prix fix thing including the beers?
Darn right it's a good business model. I can see where this would be a blast.

268
The Pub / Re: Forced inventory control
« on: January 06, 2013, 11:13:46 AM »
Sad sight.

269
All Things Food / Re: Beer dinner pairings help
« on: January 06, 2013, 10:59:38 AM »
I'm more interested in what's going on here. Who will the guests be? This is a pretty intriguing concept.
You pay the restaurant and they let you make diner?

270
All Grain Brewing / Re: astringency
« on: January 02, 2013, 02:56:51 PM »
Very informative post. Glad you asked the questions Red.

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