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Messages - garc_mall

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Ingredients / Re: Jasmine Rice in a beer?
« on: June 06, 2012, 10:10:02 AM »
You are correct, The Bruery uses Thai basil. I had another beer with lime leaves and lemongrass... must have confused the 2. Now I need to figure out which beer that was. It was very tasty, subtle citrusyness, but different from hop citrus notes.

The Pub / Re: song title game
« on: June 06, 2012, 09:43:22 AM »
Buried Myself Alive - The Used

Ingredients / Re: Jasmine Rice in a beer?
« on: June 06, 2012, 09:40:33 AM »
I love jasmine rice in cooking, but I don't think the flavors would stand up in a beer. If you want to include rice for the novelty, and to keep with the Asian theme, it isn't going to hurt, I just don't think that flavor will make it into the finished beer. The Bruery makes a "Thai-inspired" Tripel called Trade Winds Tripel made with lime leaves and lemongrass, and that is very tasty. If I wanted to do a Thai type beer, I would go in that direction.

Beer Recipes / Re: American Pale Ale Recipe
« on: June 05, 2012, 10:31:32 PM »
I think your hop bill is fine. You followed their recommendations, and that sounds like a good starting point. I am going to make most of my comments on your malt bill.

I would use 4.5 lb of pale 4 lb of munich, and 1lb of rye. .5lb-1lb of crystal is fine, but I would leave it in that range. I believe that you won't get much flavor out of the munich or rye without using quite a bit of it. 2lb of rye wouldn't be out of line either, but that depends on how much you like rye. I would also mash in a bit higher. With my session ales, I usually mash in between 156-160. This will increase the body of the beer, and make up for the low amount of crystal (this is usually my preference). I have also found Whitbread to be a rather dry English yeast, and that will make up for it.

Thats my 2 cents.

Yeast and Fermentation / Re: British sweet stout yeast
« on: June 05, 2012, 09:54:12 PM »
Ok, You are asking about a sweet stout, but you state that you want the beer to be "very dry." This seems to be an oxymoron, considering most sweet stouts use oats or lactose to increase the perception of body and sweetness. However, I will recommend a yeast for each style of beer.

I prefer 1968 (London ESB) for most styles, including sweet stouts. I think that it is an easy yeast to work with, and gives some nice soft British flavor.
I would recommend 1084 (Irish Ale) for a dry Irish style stout. I have tasted quite a few stouts with this yeast, and I think it gives a nice dry finish.

EDIT: Ok, I can't read  ;D

The Pub / Re: song title game
« on: June 05, 2012, 03:37:57 PM »
Come back to Camden - Morrissey

General Homebrew Discussion / Re: NHC ticket available
« on: June 05, 2012, 02:24:43 PM »
Ticket is BOUGHT  ;D

(My wife decided she wanted to come)

Thanks again Tom!

The Pub / Re: song title game
« on: June 04, 2012, 10:01:08 PM »
Hammer Down - Magnolia Electric Co.

Yeast and Fermentation / Re: Waiting to use yeast
« on: June 04, 2012, 08:32:09 PM »
I would just decant off the starter wort, and use the yeast slurry. It is fine if it is still cold.

The Pub / Re: song title game
« on: June 04, 2012, 07:12:12 PM »
I Have Loved You Wrong - The Swell Season

The Pub / Re: song title game
« on: June 04, 2012, 05:05:52 PM »
Devil in my DNA - Less Than Jake

The Pub / Re: song title game
« on: June 04, 2012, 10:21:36 AM »
Counting Blue Cars - Dishwalla

All Things Food / Re: Food blogs?
« on: June 04, 2012, 09:59:48 AM »
I only use recipes when baking or when making a dish that I haven't made before. After that, I just run with my own palate and imagination.

The Pub / Re: Just sayin
« on: June 02, 2012, 06:06:25 PM »
I've read that the closest sounding word in English is cursor.  How you get that from gueuze beats the heck out of me.

I have heard that its pronounced sort of like Gerzer, but with the g being more of a glottal stop, and the er's with not so much r...

This Guy Pronounces it like I was told is correct. Its also a decent show in general.

The Pub / Re: Wisdom
« on: June 02, 2012, 01:23:57 PM »
I Love Pearls Before Swine. My favorites are the strips with Zebra and the crocs.

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