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Messages - mikeroni

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1
Beer Recipes / Brewing a Barley wine.
« on: February 04, 2013, 04:25:26 PM »
I have never attempted one and would really like to. Currently reading Barley Wine and probably going to use a recipe from the book.  Anyone have any suggestions or tips on brewing one of these.

2
Going Pro / Re: Some figures for opening a pub.
« on: February 03, 2013, 01:10:09 PM »
Just saw this post; I am a professional, college educated, and classically trained chef and homebrewer who is in the process of opening up my own place.  If you have never worked in restaurant and have no idea the beast that they really are you have no business being in them.  It takes a lot more than cash to open a brew pub, you need to know everything there is about cooking, kitchen equipment, pricing, staffing, health codes, fire codes, POS systems, plates, silverware, dishwashers, to go containers, booths, seats, how to talk and negotiate with vendors, how to know when your vendors are screwing you on case of lemons, and we didn’t even scratch the surface of the rest of the kitchen, front of the house, or brewing.

3
General Homebrew Discussion / Bourbon Porter
« on: October 11, 2012, 07:15:28 PM »
I brewed a standard porter about a month ago and added ½ a bottle of Jim Beam, 8 oz of cocoa nibs and 2 vanilla beans a week ago to the secondary and now it is re-fermenting.  I have bubbles in the S airlock every 2 -3 minutes.  Not sure if this is normal and if it is how long it will take to stop.

4
Ingredients / Re: Lemon Verbena
« on: October 11, 2012, 07:11:48 PM »
Thanks for the input. As the plant stands I have about 10- 12 cups of leaves.  Now I just have to come up with a recipe.  Thinking I need to stick with citrusy hops.

5
Ingredients / Re: Lemon Verbena
« on: October 11, 2012, 08:48:38 AM »
How much did you use for the ice cream? And how much would you suggest for a 5 gallon batch?

6
Ingredients / Lemon Verbena
« on: October 10, 2012, 07:11:35 PM »
So I was given a lemon verbena plant from work and told to clone the Stone 16th anniversary IPA, no intentions on making a clone.  Has anyone ever worked with lemon verbena before?  I am not sure when to add it… the boil, primary, secondary or even how much to use??? Any help would be appreciated. 

7
General Homebrew Discussion / Re: To Share or Not to Share
« on: September 10, 2012, 07:53:00 AM »
I did not end up bringing any, the people who tried it and liked it were a bit disappointed I didn’t but understood why, when in the background the rest of the guests were guzzling miller lite and loving every free drop.

8
General Homebrew Discussion / To Share or Not to Share
« on: September 09, 2012, 07:41:58 AM »
This may sound pretty lousy of me but I am not sure that I want to share my homebrew.  I have a company party coming up in a few hours and I was contemplating bringing a few bombers of my strawberry IPA to share.  I only have 4 bombers and 4 12 oz left and the people who actually would appreciate it have already tried it, and some who just wanted free beer have tried it as well and then followed it up with a Miller Light.  I know most of the people at the party will just be looking to get drunk on cheap vodka, so I feel that my efforts will be wasted.  So, should I share, or keep it for myself and a select few rather than the masses?

9
General Homebrew Discussion / Re: Running out of space
« on: September 07, 2012, 07:16:59 AM »
Some “good”, and I use the term loosely, ideas, but still up in the air on what to do.  I bought another Party Pig and I am now collecting bottles for the next one, so we will see what happens after that.  And on a side note is this the Delaware regional forum?

10
General Homebrew Discussion / Re: Running out of space
« on: September 06, 2012, 08:40:57 AM »
I have a storage unit, but it is filled with fishing stuff and kayaks.  I would not want to leave my beer in a storage unit / garage with no climate control that is dusty and damp.

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General Homebrew Discussion / Re: Running out of space
« on: September 06, 2012, 08:25:23 AM »
Quote
If I were you, I would move!   

You are about 30 minutes north of me, I will just use your space….   

12
General Homebrew Discussion / Running out of space
« on: September 06, 2012, 07:42:47 AM »
I have quite a dilemma.  I recently moved to a condo that has significantly less space than I am used to and I am running out of places to put my beer.  My new fermentation room is the spare bathroom, but my biggest problem is what to do with all of my beers that will be finishing up in the next few weeks.  I DO NOT have the room to keg nor do I have anywhere to put them.  For my last beer I bought a Party Pig and it has worked out great thus far, I put half in the pig and got 9 12oz and 5 bombers, but bottling in a galley kitchen was not fun at all.  I was thinking of buying a few more party pigs and just doing one off bottles from that, but I’m not sure I want to put all of my beer in the pigs.  I really don’t have the room to store empty bottles anymore either.   I saw the people who used the legal size file cabinets, but what do you do with the bombers? What would you do with limited space and 3 beers fermenting???

13
Ingredients / Re: Hop Schedule
« on: September 04, 2012, 12:32:30 PM »
Makes sense, 5 Gallons

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Ingredients / Re: Hop Schedule
« on: September 04, 2012, 12:02:48 PM »
Quote
.and per Denny's point (if I'm interpreting correctly) you could just use the Warrior for First Wort Hop and a 90 minute boil then add the CTZ toward the end of the boil as a flavor charge.  IMHO that would give you "more" from your CTZ.

Thanks for the input.  When would you add them?

15
Ingredients / Re: Hop Schedule
« on: September 04, 2012, 11:30:13 AM »
I was trying to get the most out of the CTZ, but that’s also why I posted to see others opinions and gain some more knowledge. 

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