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Messages - thebigbaker

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661
The Pub / Re: Latest life changing event.
« on: March 11, 2012, 06:50:52 AM »
I'll be getting the new iPad.  I own a tech support company and have worked on every tablet out there and nothing really come close to the iPad and the new iPad is awesome.  I do run into people that are against anything "i" and I guess that's their decision.  Me personally, I'm not buying anything other than an "i".  Although, I also have a HP Touchpad which I was lucky to get a couple of these when HP announced they were halting production and sold them for $99. 

662
Commercial Beer Reviews / Re: Favorite Commerical Breweries
« on: March 09, 2012, 01:21:16 PM »
This is a list that's ever changing, but here is mine at this moment...
1.  Odell
2.  AleSmith
3.  Avery
4.  Full Sail
5.  Dry Dock (right around the corner from my house)*
6.  Stone
7.  Oskar Blues
8.  Left Hand
9.  Dogfish
10.  New Belgium
[/quote/]

Dry Dock is great, I have recently discovered them. I really enjoy the brew hut for my homebrew supplies. only  draw in terms of supplies is its a 30min drive for me to get to the neck of the woods, and also you have to navigate the tech center  >:(.

I think that my favorite list could easily go up to 20 regular breweries that i drink, but i tried to pick breweries that i liked all their beers or almost all.

I live in SE Centennial and Dry Dock and Brew Hut are only a 7 min drive from my house.  Dry Dock brews some great beer.  I get all my ingredients from Brew Hut and the staff there is great.

Yeah I live over in the Ken Caryl so the Brew Hut and Beer at home (Broadway and Quincy) are my two local brew shops. however the Brew Hut i think has a better staff. I love dry dock i have not had a bad beer yet, their ESB is great and along with their IPA's, i only wish the bottled all their beers :D

Dry Dock's ESB is very good.  I also really like their Vanilla Porter and their Tripel, which is a seasonal that's available now, is great.  Although I'm not a huge Hefe fan, their Hefe might be one of the best I've ever had.  My wife loves their Hefe and Apricot Blonde.

663
Commercial Beer Reviews / Re: Favorite Commerical Breweries
« on: March 09, 2012, 01:18:34 PM »
Dogfish Head
Firestone Walker
Sierra Nevada
Victory
Stone
Rogue
Bear Republic
New Belgium
Great Divide
Allagash

The list evolves over time but this is the most current list.  :)

Ah, I can't believe I forgot about Great Divide.  I also like Breckenridge Brewery and my wife loves BB's vanilla porter and Christmas ale. 

664
Commercial Beer Reviews / Re: Favorite Commerical Breweries
« on: March 09, 2012, 12:23:59 PM »
This is a list that's ever changing, but here is mine at this moment...
1.  Odell
2.  AleSmith
3.  Avery
4.  Full Sail
5.  Dry Dock (right around the corner from my house)*
6.  Stone
7.  Oskar Blues
8.  Left Hand
9.  Dogfish
10.  New Belgium
[/quote/]

Dry Dock is great, I have recently discovered them. I really enjoy the brew hut for my homebrew supplies. only  draw in terms of supplies is its a 30min drive for me to get to the neck of the woods, and also you have to navigate the tech center  >:(.

I think that my favorite list could easily go up to 20 regular breweries that i drink, but i tried to pick breweries that i liked all their beers or almost all.

I live in SE Centennial and Dry Dock and Brew Hut are only a 7 min drive from my house.  Dry Dock brews some great beer.  I get all my ingredients from Brew Hut and the staff there is great.

665
All Grain Brewing / Re: My one hang-up before going all-grain...
« on: March 09, 2012, 11:36:57 AM »
Also, with 3 gallon batches, that's less hot liquid you have to move around.  I batch sparge and it's very easy to add liquid in for the mash and in for the sparge.  When I drain the mash tun, I drain into a marked bucket (so I know how much I'm collecting), then pour that into the brew kettle. 

666
All Grain Brewing / Re: My one hang-up before going all-grain...
« on: March 09, 2012, 11:33:24 AM »
I do three gallon batches on my stove top all the time.  I have pre-boil volumes of about 4.5 gallons and have no issues getting this boiling.  I have everything to do larger batches except a burner.  However, my three gallon batches have all turned out great and I get to brew more often! 

667
Commercial Beer Reviews / Re: Favorite Commerical Breweries
« on: March 08, 2012, 05:06:50 PM »
This is a list that's ever changing, but here is mine at this moment...
1.  Odell
2.  AleSmith
3.  Avery
4.  Full Sail
5.  Dry Dock (right around the corner from my house)
6.  Stone
7.  Oskar Blues
8.  Left Hand
9.  Dogfish
10.  New Belgium



668
The Pub / Re: AHA joke thread
« on: March 08, 2012, 03:04:00 PM »
Two men walk into a bar, the third one ducks.

669
All Things Food / Re: BBQ Style
« on: March 07, 2012, 08:22:22 AM »
That looks awesome Phil!  I'm looking forward to making my own bacon this Spring.  I've got plenty of apple wood ready to go!

670
Equipment and Software / Re: Prioritizing Next Equipment Purchase
« on: March 06, 2012, 01:39:14 PM »
Once again, thanks for all the suggestions.  I brew with a couple of other guys and I think we're now going to go in on a used fridge and store it at one of their houses. My next solo purchase is looking more like a wort chiller, but if I can find a small enough footprint for a fermentation chamber I may go in that direction for my solo batches.

The three gallon all grain batch may not be a bad way to go. I've only got about six extract batches with specialty grains under my belt though, and I'm a bit apprehensive about moving to AG until I feel like I have my sea legs.

I did about three extract batches then moved to 3 gallon all grain batches.  The method I use to do all grain is the batch sparge method similar to Denny's method (dennybrew.com).  Getting together the parts to make a mash tun cooler would be about all that you would need.  I got a 48qt rectangular cooler off Craigslist for $10 and put together the rest of it for about another $40 (Stainless steel braid, ball valve, etc...).  There is cheaper ways to do this also.  When I took on all grain, I asked a lot of questions on this board and received some great advice that helped me produce some great beers! 

671
Equipment and Software / Re: Prioritizing Next Equipment Purchase
« on: March 05, 2012, 07:35:58 PM »
You could still go all grain and do 3 gallon batches which will still allow you to boil on your stove top.  Perhaps a cooler mash tun would be all you need to get your 3 gallon all grain batches going. 

672
All Things Food / Re: BBQ Style
« on: March 04, 2012, 04:07:44 PM »
not sure what to call this, but it's good.....

i used

crawfish
grilled red snapper (leftover from last night)
seafood stock
tomatoes
yellow onion
green onion
celery
garlic
red, yellow, & orange bell pepper
salt
pepper
cayenne pepper
red pepper flakes
paprika
old bay seasoning
hot sauce

i'm going to serve it over rice tonight......




(celery is not pictured)


(made a roux)















Looks like Etouffe to me and it looks delicious!  I've probably made about 300 etouffe dishes and I don't think I've made any of those exactly the same.  Same w/ jambalaya and chili!

673
Got my single entry in and paid right at the opening.  Taking my beer to the Colorado center in Arvada.

674
Yeast and Fermentation / Re: Poll: Do you use a secondary fermentation
« on: March 01, 2012, 05:07:05 PM »
My first two beers have been in a primary for about 7 days then racked to secondary carboy for about 7 days then bottled and carbonated naturally. For me racking to a secondary fermentation is not that more work and for my basic knowledge is the better option to control potential "off" flavors from letting the beer stay on the yeast cake. Once i start making more complicated beers like barely wine types, it seems like a secondary or aging carboy is a must.

I thought the same thing about getting off flavors from letting the beer sit on the yeast cake.  However, I let my ales sit in primary for 3 weeks and keg and have yet to taste any off flavors from sitting on the yeast cake. 

675
Yeast and Fermentation / Re: Poll: Do you use a secondary fermentation
« on: March 01, 2012, 02:20:15 PM »
Yes I do a secondary fermentation for all of my beers. That is when the yeast are cleaning up the fermentation byproducts, e.g. diacetyl and acetaldahyde.

Do I let the yeast clean up in the primary fermenter or the secondary fermenter?  It depends on the beer.  Lagers get long secondaries in kegs.  Big beers and dry hopped beers get moved to secondary. 

One should go by taste and not the calendar when saying a beer is done.

So I guess technically, I'm doing "secondary fermentation" in my primary fermenter and keg.  I have only been brewing since Oct 2011, so I haven't done any real big beers or lagering.  My first I racked to a secondary because I thought it would make it better, but after reading several comments on the subject, I've eliminated racking to a secondary with my "basic" ales.

I'll be attempting my first Tripel soon, so I'll definitely be racking to a secondary fermenter for that one, unless otherwise advised. :)

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