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Messages - alcaponejunior

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Beer Recipes / Re: SN Bigfoot Ale Clone ideas?
« on: May 10, 2012, 08:34:02 PM »
Thanks man, that looks great! 

The hops schedule I'm working on is pretty similar.  I've got to convert the all grain to partial mash, but I have plenty of time before I'm going to brew it. 


Beer Recipes / Re: SN Bigfoot Ale Clone ideas?
« on: May 09, 2012, 05:35:27 PM »

Extract/Partial Mash Brewing / Re: DME vs. LME
« on: May 09, 2012, 01:31:13 PM »
I find LME easier to work with and about a buck cheaper per pound.  I have used both but haven't brewed enough to have a strong opinion on which is better for the final product. 


You know, when I tasted this beer when it first came out 6 years ago or so, I really didn't like it.  The bitterness was like earwax.  Not sure if I've changed or the beer has changed, but I enjoy it now  :)

When I first started really getting into beer, I didn't like IPAs much.  I thought they were just too bitter, and liked Belgians best.  I was (am) a big trader and over time, got to sample lots of different beers. 

My tastes changed after I had drank about 50 versions of IPA.  I finally realized they weren't too bitter, but rather the first few (common) commercial examples I had tried just weren't that great. 

It does take time to adjust your pallet from regular joe to hop head beer geek though.  8)

I will be trying this citra IPA thingie just as soon as I can get some citra.  No rush though, I still have seven recipes in the queue without having to order more.  My fridge and freezer are pretty full of stuff right now  ::)

Just getting things in line to bottle my second batch of home brew, which is a Summer Ale from a kit. While preparing my priming sugar I have discovered I made a (hopefully not too bad) mistake in the volume of water used with my first priming sugar mixture. I used 4 cups of water instead of the instructed 2 cups.
Question: How much of a mistake was this?? Is my bottled German Oktoberfest going to be a fizzless failure??

I doubt anything will be different except your ABV will go down by just a few tenths (maybe hundredths) and your beer will be just a tiny bit thinner.  Two cups ain't nothing!  I don't even measure to be honest, I measured the first time and now I just fill the same pan up to the same amount.  It's worked fine so far...

Blonde Ale for me.  I was going to do a pale ale but I'm putting that off a few weeks.  I needed to get the liquid yeast procedures down before I brew a special beer for my buddy's 21st birthday.  He wants an oatmeal coffee stout, and I'm going to brew it on May 19th or 26th, so I gotta make sure my liquid yeast techniques work!

I've never been a big rib fan - until a friend (who's a much better cook than me) taught me how to do baby back ribs.  Today I made a marinade that is just fantastic!  I can't wait to taste them! 

Now the story behind this marinade is that I have a sweet stout that I made that's OK, but not fantastic.  I've drank all but about 10 bottles of it, so it's plenty drinkable.  However, it's just not fantastic, there's a slight off burnt flavor that I suspect is from slightly scorching the wort during boiling (I'm doing this on an electric stove between two burners, at least till January that is, so control is difficult).  Anyway, this slightly burnt sweet stout makes a great cooking beer for barbeque!

BTW I rarely measure anything in the kitchen.


1 bottle beer of your choosing
1 bottle barbeque sauce of your choosing (I used a simple brown sugar BBQ sauce)
a decent amount of brown sugar (3-4 TBSP if you must measure)
a decent amount of dark molasses (2 TBSP if you must measure)
a good amount of your favorite hot sauce to taste (more for spicy, less for mild)
a good amount of your choice of mustard (gives it twang)
half an onion, chopped up fine
garlic to taste (I chopped up a few cloves)
Spices to taste*

Mix it up and save about 1/3 of it for the end.

Remove the membrane from the back of your rack of baby back ribs.  Use a knife and start from the middle.  Once you get it cut and peeled back a little, it should pull off in one large piece on each side of the ribs.

Marinate the meat in a flat pan with the rest of the sauce for about two or more hours, covered with foil.  Make sure both sides are covered.  You can use a rub or pre-spice the meat if you so choose.   

After marination, place covered pan in oven at 275-300F for two hours or so, depending how big the rack is.  It will basically be done and falling off the bone when you remove it, as it slowly steams and boils in the marinade.

After it comes out of the oven, place ribs on barbeque grill and baste with remaining sauce.  The sugar makes it caramelize and gives it a nice glaze.  Make sure to BBQ and baste both sides.  You're only doing this to get a good BBQ glaze on the ribs, they should already be fully cooked. 

You can broil instead of grill.  There are also other methods of pre-cooking the ribs too, many of which will work just fine too, but I like this way best. 

The hardest part is deciding what beer to serve while you're preparing the food.  8)

* I used a little Mexican carne asada seasoning, a little spicy pepper mix from McCormick, and some McCormick mesquite mix

Beer Recipes / SN Bigfoot Ale Clone ideas?
« on: May 05, 2012, 02:43:57 PM »
Wow, Just Friggin' Wow!  That's some damn delicious barleywine, one of my all time favorites!    :o

That is some extremely hoppy stuff!  To me it's almost like a barleywine IPA.

Bigfoot Ale on SN website

I'm working on a clone recipe (to be brewed in the fall, so no rush), anyone tried to brew one yet?  Got any suggestions, successes, failures?  I'll be trying it extract/partial mash, and hope to finalize a recipe by around september/october lol.

Commercial Beer Reviews / Re: 2012 SN Hoptimum
« on: May 05, 2012, 02:21:26 PM »
I really enjoy seeking out the next big hop bomb of the year, and there's a lot to choose from! Zombie Dust, Hopslam, Ruination, Two-Hearted, etc.

I put "Hoptimum" on this level of great, hoppy beers. The opinions from Rate Beer may not agree, but I think the grading has a lot to do with supply/demand and buzz around the beer.

I consider stone ruination to be one of the all time best hop bombs that there is, and it's always available for me, which makes it even better.  Add in that it's only $5.50 a bomber and it's better still.  The stuff is just so incredibly drinkable, with a deliciousness rating that goes all the way to 11. 

Honestly, I don't think hoptimum is nearly as good, but not to say that it's not tasty stuff anyway.

As for the ratings on BA or RB, I always take them with a grain of salt.  There's a bias towards extreme hop bomb IPAs and imperial stouts, whilst other beers tend to be rated in comparison to these (despite the fact that you're supposed to rate "to style").  The normalization score (0-100, in style on RB) helps some though.  Ratings, IMO, are best used to keep track of your beers (I have a lot of ratings, especially on BA).  They are also good to get an idea of whether you should purchase/try an unknown beer. 

Extract/Partial Mash Brewing / Re: Brewing with my dad
« on: May 04, 2012, 04:35:23 PM »
I would say a refreshing pale ale, well balanced, perfect for summer.  But that's just me.  I'd brew whatever your dad wants to brew that's within your skill level and will be ready before he leaves (or at least in time for you to send some bottles back with him).

p.s. black butte porter is one of the best porters I've had

Beer Recipes / Re: Summertime Wheat IPA Recipe Opinions?
« on: May 04, 2012, 04:15:29 PM »
Please do post or PM me as to how it comes out.  It looks intriguingly delicious to me, but I'm no expoit.

Commercial Beer Reviews / Re: 2012 SN Hoptimum
« on: May 04, 2012, 11:53:14 AM »
I picked up a four pack of it and drank one yesterday.  Very tasty, boldly hoppy, and not too much alcohol taste.  It's still very strong though, packing quite a wallop.  This one is to be slowly drank and savored. 

Commercial Beer Reviews / Re: Oskar Blues expanding?
« on: May 04, 2012, 11:50:27 AM »
For me Dale's Pale ale was a turning point with that awesome beer in a can. I wish them all the success in their bold move. I think now is a great time for it. Raising a glass on this one!

I absolutely agree.  I love the fact they use cans because when I'm heading to medina lake to go fishin', there aren't a lot of locally available craft brews that come in cans.  And these days I'm crotchety enough to insist on craft beer when I'm fishin', even if I have to go out of my way to get it.

Commercial Beer Reviews / Re: Dogfish Head Indian Brown Ale
« on: May 04, 2012, 11:47:47 AM »
I agree, it's a stupendous brew.  And I'm not even that fond of browns.

I've had it and not had a problem, but haven't had it lately.  I've always gotten it in trades or when visiting family.  I'd be interested to know if there is an issue with this beer, because it's been good to me so far

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