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Messages - garc_mall

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751
Ingredients / Re: Whether or not to dry hop
« on: March 24, 2012, 04:42:55 PM »
I just toss them in. By day 7, they have hit the bottom of the fermenter.

752
All Things Food / Re: Tony’s Anchor Steam Corned Beef
« on: March 24, 2012, 12:27:27 PM »
So, I chose to simmer the Brisket flat, rather than try to jerry-rig some crazy contraption to try and steam it. I will try to steam it next time, if I can get a large roaster pan that I can cover with foil. It turned out great. It was not the same color as the storebought corned beef, but I expected that, because I didn't use any nitrates or nitrites. It had a really great flavor, and was nice and tender. I brought it over to the in-laws, and they really enjoyed it. All in all, I am definitely going to have to make it again.

753
All Things Food / Re: Tony’s Anchor Steam Corned Beef
« on: March 23, 2012, 12:36:35 PM »
If the professor happens to be paying attention, I have a question. I don't have a big enough pot, but if I were to put a tray of the brine in my oven, with the brisket on the rack above, at about 250, do you think that would work? My oven has a decent seal, and should be able to keep it pretty steamy in there, though probably not as steamy as in a big roaster pot.

Now I have another thing to add to my wishlist, Thanks AHA Forum! ;)

754
All Things Food / Re: Tony’s Anchor Steam Corned Beef
« on: March 23, 2012, 12:13:53 PM »
So, this is just about to go into the pot. I am taking it over to the in-laws tonight for dinner. I will post a review tomorrow before I start brewing!

755
General Homebrew Discussion / Re: Buying Beer
« on: March 23, 2012, 11:36:40 AM »
I buy a decent quantity of beer. Some of it is to replenish my bottle supply, but some of it is good inspiration for beers that I want to brew. I definitely don't buy as much beer as I did before I started homebrewing, but I still buy 1-2 Bombers a week just to see what is out there that I haven't had before. However, I may have to slow down on the amount of beer I buy, and focus on drinking the homebrew I have in the closet. I have almost 20 gallons of beer in my closet right now, and I am almost out of bottles.

756
General Homebrew Discussion / Re: On This Day in 1989...
« on: March 22, 2012, 03:57:41 PM »
October 22, 2011. For Christmas 2010, my aunt got me a copy of "The Complete Joy of Homebrewing." Unfortunately I started preparing for deployment in January 2011, and wasn't able to actually brew until I returned home. I read all the books I could get my hands on, and listened to countless hours of Basic Brewing Radio. As soon as I got home, I bought a starter set and came up with a recipe for an American ESB. Was a little heavy on the hops and extract, so it ended up being a really tasty APA. 5 extract + grain brews to make sure I had a handle on the cold side, and then I went all-grain in 2012. 5 AG Batches down so far, and not a dumper in the bunch!

On the other hand, my wife thinks I brew too much.

757
Commercial Beer Reviews / Re: Watershed IPA...Hodgson's IPA
« on: March 21, 2012, 10:48:26 AM »
Zythos is a tasty Hop (blend).
I had it in a SMaSH from Boundary Bay over Christmas break. It has a nice piney, floral aroma.
Did they call it a smash?  I don't think it's reasonable when they are using a blend.  Why not blend some malt and then make a smash with that and some Falconer's Flight? :)

I can't remember if they actually called it a smash, but I do know that they called it a Single Hop, and I remember them saying it was all 2-row. At the time, I hadn't heard of it, and didn't know it was a blend until I saw it at the LHBS.

With the blended pellets, it kind of blurs the lines regarding single hops. Given that you can't create that blend on your own, it is kind of similar to using a single hop.

758
Commercial Beer Reviews / Re: Watershed IPA...Hodgson's IPA
« on: March 21, 2012, 10:30:18 AM »
Zythos is a tasty Hop (blend).
I had it in a SMaSH from Boundary Bay over Christmas break. It has a nice piney, floral aroma.

Fish Tale is awesome. My favorite place in Olympia.

Go Huskies!

759
Making a Mild with 2/3 munich malt.

Probably bottling my Honey Brown Porter as well...

Oh, and taste testing my Altbier, now that it has been in bottles for about 3 weeks.

760
Yeast and Fermentation / Re: A simple, Kosher alternative to gelatin
« on: March 20, 2012, 05:57:23 PM »
I have never found fining necessary with a stout.

+1

If you can see through an oatmeal stout, you are doing it wrong. I'm not sure fining should matter with that style. I only use any finings on my light beers, and then its just irish moss and time.

761
Going Pro / Re: Another view about commercial Nano brewing.
« on: March 20, 2012, 02:03:21 PM »
I came across these guys the other day: http://www.crookedstave.com/

Looks like they're trying to do pretty much what I was describing. Who knows if it'll work out for them.

I don't know how successful he is money wise, but he makes a mean saison. I picked up a bottle when I was in Colorado, and it was tasty.

762
The Pub / Re: Colt To Bronco.
« on: March 20, 2012, 12:59:06 PM »


Winning.

763
Ingredients / Re: Please critique this American coffee stout
« on: March 20, 2012, 12:56:28 PM »
I am also in the camp that Hop flavor and Coffee flavor don't seem to go too well together. However, Naked City up in Seattle does a coffee IPA, and I have heard its excellent. In my coffee Stouts/Porters, I usually keep the Hopping to a minimum, opting for an oz or so of a high alpha variety at 60 minutes. I pour a shot of espresso into each bottle to add the coffee flavor, though I am thinking of doing 2-4 cups of cold steeped coffee in my next batch...
Coffee IPA, very interesting...that's either really effin' good or horrible. 
A shot of espresso is each bottle? Damn, that's a lot!

Naked City is known for doing some really crazy things. The next time I go, the coffee IPA is on the list to try. They were out when I was there last. I did have a Cascadian Red that was fermented with a Belgian yeast, and it tasted like I was sucking on a bubblegum jolly rancher. I was less than a huge fan of that beer.

I have found that 1 shot of espresso + 21 oz of beer gives me just enough coffee flavor and bitterness that I know I am drinking a coffee porter, but not enough that the coffee is bashing me over the head. As I said, I might try a couple cups of cold brewed coffee in my next coffee porter or stout.

764
Beer Recipes / Munich Mild
« on: March 20, 2012, 12:12:29 PM »
So I know this is totally out of style, but I want to do a mild this weekend. I need a new session beer, because my ordinary bitter is almost gone, and my wife wants me to do some sweeter, darker beers. In the last couple beers I made, I used munich malt, and I love the color and maltiness that it gives a beer, with out the sweetness that I get from crystal. So putting this all together, I was thinking about doing a mild with a munich base. This is kind of the basis of where I am starting. I haven't done any preparation yet, so I am up for all sorts of changes.


6lb Light Munich
2lb Pale 2 row
8oz Pale chocolate
4 oz Crystal 80
4 oz wheat

shooting for 1.045 OG

Hops:
.5 oz Magnum (13.1 AA) - 60 mins
1 oz EKG (4.5 AA) - 15 mins

Thinking of using WY1968 or 1469

Again, any suggestions would be appreciated!

765
Ingredients / Re: Please critique this American coffee stout
« on: March 20, 2012, 11:58:58 AM »
I am also in the camp that Hop flavor and Coffee flavor don't seem to go too well together. However, Naked City up in Seattle does a coffee IPA, and I have heard its excellent. In my coffee Stouts/Porters, I usually keep the Hopping to a minimum, opting for an oz or so of a high alpha variety at 60 minutes. I pour a shot of espresso into each bottle to add the coffee flavor, though I am thinking of doing 2-4 cups of cold steeped coffee in my next batch...

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