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Messages - narvin

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1111
Beer Recipes / Re: My Weissbier recipe
« on: July 11, 2010, 07:33:35 PM »
I figured it was a typo.  I wanted to bring attention to it to show that even Kaiser can make mistakes.;)

1112
Beer Recipes / Re: My Weissbier recipe
« on: July 10, 2010, 08:33:24 PM »
Maturation for 7-10 weeks?!

1113
General Homebrew Discussion / Re: How does too much wood taste?
« on: July 07, 2010, 07:11:56 AM »
Ask yo momma...


sorry, too easy  ;D

1114
Sour cherries are GREAT in Lambics (heard of a kriek?).  Supposedly the Balaton is the closest you can get to the Morello cherries in Europe, as the Montmorecy cherries are not as good for beer.

1115
Yeast and Fermentation / Re: What generation is that yeast?
« on: June 22, 2010, 07:17:35 AM »
Unless the Lord is creating little yeasty Adams and Eves at the White Labs factory, you will never have "generation 0" yeast from a biological point of view.  The term is really for tracking how many fermentation cycles a certain culture has been through.  Since a constantly oxygenated starter is mostly about cell growth and is not a stressful fermentation environment, I wouldn't count it.

1116
Commercial Beer Reviews / Re: Saison du BUFF
« on: June 19, 2010, 05:37:31 PM »
Way too spiced for me.  If they called it a spiced triple, I might be more forgiving, but i'm sick of American brewers making sweet spice soup beers and calling them Saisons.  These beers should be DRY.

1117
Read "Wild Brews" : ). 

I believe La Roja is supposed to be Flanders Red-ish, yes.  You want a malty, dark amber beer with a lot of residual dextrines for the bugs to eat over time, so Wild Brews recommends a recipe with lots of Vienna, Crystal, Special B, and other malts.  There's a basic Flanders recipe in Brewing Classic styles as well.  Use the Wyeast Roselare blend (3763).

You'll still need to wait at least a year for the beer to be even close to ready.  If you want more complexity or funkiness / sourness, you can also throw some other Flanders or lambic dregs in as you go to introduce more bugs, as long as the beers are unpasteurized (this rules out Lindemanns and I believe Duchess de Bourgogne as well).

You can reuse glass carboys for non-sour beers after a good cleaning, but keep all plastic for your sour beers separate.  And be patient... it's not easy, but you can start another sour beer while you're waiting for the first one to finish to keep yourself occupied : )

1118
The Pub / Re: The Final Round is today!!!
« on: June 17, 2010, 07:59:51 AM »
Good luck to all!  I thought the stream was okay last year... I was able to hear that I didn't win any medals at least :-).

I have a streaming app for android that lets me hear the live stream, which is nice.

1119
General Homebrew Discussion / Re: Sharing beers at the NHC
« on: June 16, 2010, 11:12:44 PM »
Wish I could be there.  Maybe next year.  In the meantime, I might have to send Kai a bottle of my latest German pils in exchange for something delicious of his  ;)

1120
Kegging and Bottling / Re: Beer Gun vs. CP Filler
« on: June 16, 2010, 11:07:51 PM »
I'd either get a real counterpressure filler or got the DIY route... the beer gun seems expensive for something lacking true counter-pressure...


Also, regarding the DIY version: If you get the right sized tubing, you can put it through a drilled rubber stopper and stick it right in your draft spout.  This eliminates the need for a picnic tap.  This only works with the widest spout attachment on my ventmatics, though, so if you have regular rear-seal faucets it may not be possible... not really sure.

1121
The Pub / Re: Funny Beer Commercials
« on: June 15, 2010, 07:34:46 AM »
Bad beer does know how to advertise, that's one thing I'll give them...

1122
Beer Travel / Re: Baltimore, MD Beer-cation
« on: June 14, 2010, 08:51:50 PM »
Forgot to add: I would not recommend Red Brick Station. No offense to the previous poster but I have had their beer 2x in the last year and the last time I had their stout and it was not drinkable. I left 2/3 of a pint on the table. And their food was horrible. Really.

Yes, I think we're in agreement... "hit or miss" generally isn't a compliment.  ;)

1123
Beer Travel / Re: Baltimore, MD Beer-cation
« on: June 14, 2010, 01:08:17 PM »
Skee hit on the main spots, but I'll elaborate a little bit.

First off, you have to go to Max's.  They have about 100 different taps (more if you count the duplicates upstairs and in the side bar) and the selection is always amazing.  The only thing is that the crowd on a Friday or Saturday night makes it a little bit less fun.  I'd go on Thursday, or Saturday during the day (or both).  Actually, I just got their weekly email saying that on Thursday they're putting 14 different Mikkeller's on tap.  Need I say more?

The Pratt Street Ale House is a good brewpub if you like English Ales.  They've renovated recently and Steve the brewmaster makes some great stuff.  I'd also check out the Brewer's Art, which is a Belgian style brewpub and a fantastic restaurant.  They have a pretty sweet bar in the basement that also gets crowded on the weekends, though.

Heavy Seas is a full-scale microbrewery just outside of the city.  They do Saturday tours that you still might be able to get in on if you're interested.

Another local bar with a good selection is Mahaffeys (mahaffeyspub.com) .  They have about 20 taps and a beer engine, but the prices are hard to beat and the people are always great.  During happy hour (until 7pm), you can mix and match 3  10-ouncers of all but the highest alcohol drafts for $5.

There are other brewpubs in the suburbs as well.  DuClaw, Red Brick Station, and Pub Dog are all hit or miss in my opinion.  Flying Dog brewery is up in Frederick but that's a bit of a drive and I don't think they're giving tours right now.  Victoria Gastropub in Columbia is a very nice restaurant with a good beer selection, but you'll probably pay closer to DC prices.

As for food... if you want Seafood, I'd avoid Phillips at the Inner Harbor.  There are a lot of good places in Fells Point and in Canton that have seafood and aren't nearly as much of a tourist trap.  Mt. Vernon (up Charles st.) has a lot of really nice restaurants as well.

Anyway, enjoy your trip!  If the Orioles were in town this weekend you could walk up and get great seats for $10 and watch the visiting team win.

1124
General Homebrew Discussion / Re: Shipping?
« on: June 10, 2010, 11:38:50 AM »
Actually, the "Fragile" sticker is what makes them want to throw it off a 2-story ledge when loading the truck  ;D

You need to pack it for rough handling no matter what.  It's much easier to pay online & print the label because then you can just drop it off or even hand it to a driver who may be making deliveries to your area.

1125
All Grain Brewing / Re: Mash ph
« on: June 05, 2010, 12:48:53 PM »
I am using ph test strips to measure my ph I have 4.4ppm magnesium in the water.  I have about a pound of 60L crystal malt.  My IPA I had 1.5lb victory malt and a pound of english crystal malt about 145L

If you're using the cheap strips that cost $3 at the LHBS, I wouldn't trust the result at all.  4.8 is way low and very unlikely unless you have some really hard water.  The ColorPhast strips cost more and aren't perfect, but they'll get you in the ballpark at least.

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