Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Messages - narvin

Pages: 1 ... 80 81 [82] 83 84 ... 92
The Pub / Re: Favorite mixed drinks
« on: August 23, 2010, 04:44:35 PM »
I picked up a 10 year aged rum from Callwoods on Tortolla (BVI) called Arundel rum.  It's a really small distillery that grows all of the sugar cane they use.  Here's a few pictures from the tour:

Sugar cane:


Aging in carboys and barrels:

Maryland homebrew still sells north country stuff by the sack.  After their markup, both MFB pils and Best Malz pils are about $52 for a 55 pound sack.  They special ordered some Great Western for me, it was perhaps  40 something. Not too bad if you're within driving distance.

Does that include 2-row and Marris Otter?  When I look at their website, it says their 2-row is Briess and their Marris Otter is Munton's.  Do they not list the North Country stuff on their website?

They don't seem to list any sacks of grain on the website, but they sell them.  I know they don't stock every brand, though.

Contact Chris ( and ask.  In the past, my understanding was that they order pallets from North Country all the time, and they would special order any malt that they carry.

The Pub / Re: Favorite mixed drinks
« on: August 20, 2010, 09:10:02 PM »
I'm not huge on mixed drinks.  The alternative choice (straight bourbon or dry martinis) usually wrecks my night, though.

I drank a lot of rum while sailing in the Caribbean this past February.  My favorite concoction (other than rum and whatever random juice we had left on the boat) was a bushwacker.  I hadn't heard of it before, but they had it at all the little island bars in the BVI.  It's like a dessert, practically. I figure if i'm mixing, i may as well go all out.  Here's my latest version:

For 4 servings

2 oz rum
2 oz spiced rum
2 oz vodka
2 oz kahlua
2 oz frangelico
2 oz bailey's
2 oz coco lopez (or coco goya)
4 oz milk
Ice, enough to fill 3/4 blender

Blend until smooth.  Pour into 4 glasses. Add a dab of chocolate syrup and liberal amounts of fresh grated nutmeg to top.

Ingredients / Re: Chinook hops
« on: August 20, 2010, 02:35:54 PM »
I've not brewed an english ipa, but some looking around reveals they are widely used as a bittering hop.  Understandable with its very clean but sharp bitterness... (the first two recipes are strikingly similar!!)

An English IPA is traditionally going to use... English hops. Of course, in America, you can do whatever you want, but Chinook definitely tastes a bit American.

Ingredients / Re: Chinook hops
« on: August 20, 2010, 02:31:39 PM »
Pliny also used to have Chinook for bittering, but as they switched to hop extracts, Vinny has tweaked the homebrew recipe to use Columbus hops (supposedly more similar to the extracts).  That aside, I still use part Chinook for bittering.


The only homebrew shop they were ever associated is one in Maryland.  Hopefully they will still allow full pallet orders, otherwise I'll have to incoorperate my homebrew name

Maryland homebrew still sells north country stuff by the sack.  After their markup, both MFB pils and Best Malz pils are about $52 for a 55 pound sack.  They special ordered some Great Western for me, it was perhaps  40 something. Not too bad if you're within driving distance.

All Things Food / Re: Ethnic Cooking
« on: August 19, 2010, 07:54:29 AM »

crab  boils are awesome, don't know if they are ethnic either. still good though.

That is a beautiful sight.  I love blue crabs.  I used to go crabbing throughout the summer when I was younger.  I really miss it.  Crabbing is alot of fun and very rewarding.  Do you use beer to steam them?

Steam them with flat beer, vinegar, and liberal amounts of Old Bay!

Equipment and Software / Re: A Better Siphon
« on: August 18, 2010, 06:20:02 PM »
I love my auto siphon. Can't see why everyone doesn't have one.

Because a stainless racking cane and a carboy cap are cheaper and easier to sanitize, store, and rack delicately off of the trub with?  ;)

Zymurgy / Re: 2011 Zymurgy topics
« on: August 17, 2010, 07:51:06 PM »
I really like information about how different commercial breweries approach a style.  Homebrew recipes are nice, but reading about the Trappists in Belgium or Vinny Cilurzo make a beer that defines the style is fascinating.

Equipment and Software / Re: SImple pickup tube for keggle
« on: August 14, 2010, 05:50:36 PM »
You'll use a compression fitting on the copper pipe which has pipe thread on the other side.

I just made a hop stopper and could not be more pleased.  It handled my pliny clone with a pound of hops in the kettle with ease.  These are the instructions I followed, omitting the stainless steel thread as it wasn't necessary.

Commercial Beer Reviews / Re: Sam Adams Noble Pils
« on: August 13, 2010, 11:33:44 AM »
I liked it.  It is definitely not a crisp, mellow lager like Bitburger but I thought it was far from bad homebrew.

Kai - one question I have is what you think of the statement that I've heard repeatedly (especially from Kris England) about German Pilsners being less hopped than they used to.  I know Prima Pils is somewhat above the traditional pils in terms of hoppiness, but I also doubt that any German Pilsners approach 40 IBUs any more.

Lame troll attempt.  Probably some angry guy from Tech Talk.  Where's the ignore user option?

Edit: found it, under Profile -> Personal Message Options

Ingredients / Re: Cherries
« on: August 12, 2010, 11:15:00 AM »
Do kriek producers pit their cherries?  I seem to remember the answer being no...


This is a 12 x 24 in. sheet... I folded it in half and made a hop-stopper out of it that surrounds my pickup tube.  I  brewed a Pliny clone to test it out and it handled over a pound of pellet hops without issue. Had no problems running off at normal speed with my pump, and not a single bit of pellet hop debris got into my plate chiller...

Here's a better description:

Yeast and Fermentation / Re: Big starters for big batches
« on: August 10, 2010, 12:30:30 PM »
I'm curious how you guys who brew 10+ gallon batches deal with creating enough yeast.    I'm toying with the idea of upgrading my capacity to handle 10 gallon batches, but I am a little unsure about how I should handle my starters.   For example, when I'm building up yeast for a typical 5 gallon lager batch, I've got a 4 liter starter on a stir plate (in a 5 liter flask), and I feel like that's _barely_ enough yeast.

Two stirplates/flasks is an option, but that's a lot of work.

One easy option is 2 vials/packs of yeast in your starter. I just made a 1.070 ale and only needed 2 vials in a 2.5 L starter according to MrMalty.

Another is to make multi-step starters. Making a 2L starter and then pitching that into another 2L will grow significantly more yeast than starting with a 4L starter.  The Wyeast pitching rate calculator is good for calculating 2-step starters.

Pages: 1 ... 80 81 [82] 83 84 ... 92