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 - lornemagill

Pages: 1 2 [3] 4 5 ... 9
Ingredients / Re: Tart cherry juice concentrate
« on: April 15, 2013, 01:06:01 AM »
Actually, almonds grow in a fruit that looks identical to peaches.

i think fresh almonds look like what i imagine a koala bears scrotum looks like.

Going Pro / Re: Need some input
« on: April 13, 2013, 01:54:16 AM »
i am currently uninsured by choice because my benifits would be too expensive. is a great option, i am just trying to determine which plan/rates/deductible i want. check it out you can get a good plan for $100/month, factor that into compensation.  i am in no rush as i am healthy and work with doctors who can take care of me when i need it.

Ingredients / Re: Tart cherry juice concentrate
« on: April 12, 2013, 03:08:01 AM »
next time you have seeded cherrys, crack the pit and eat the seed.  it is very almond like.  that being said, they do contain cyanogenic compounds and can be poisonous in large amounts.

Commercial Beer Reviews / Re: La Folie
« on: April 05, 2013, 04:15:26 AM »
la folie is awesome.  try le terrior, the name is pretentious but the beer is great.  le terrior is like la folie but dry hopped.  stay away from tranatlantique kreik, a real let down.

The Pub / Re: Let's Pour online craft brew shop
« on: April 05, 2013, 04:10:21 AM »
its good you got something you wanted but their prices are very high.

Kegging and Bottling / Re: Stuck Post
« on: April 01, 2013, 04:05:38 AM »
from my experience the one with the line/etch/engraving in the bolt is the in line

The Pub / Re: The right tool for the job
« on: March 27, 2013, 03:17:53 AM »
reminds me of sabering.  but sabering is stupid.  chainsawing is funny

All Things Food / Re: My new Love affair with Pho
« on: March 26, 2013, 02:39:05 AM »
i live behind a pho restaurant and try to go once a week.  one of my favorite foods.  look to see if there is an authentic ramen house near you, there is one in austin and its amazing.

All Grain Brewing / Re: Switching to All Grain
« on: March 16, 2013, 03:47:31 AM »
bi bye by

Ingredients / Re: What's the strangest ingredient you've ever used?
« on: March 16, 2013, 02:53:12 AM »
cardamom in a coffee malt stout.  it was great.  not that unusual but the oddest ive used.

Extract/Partial Mash Brewing / Re: is there an easier way?
« on: March 14, 2013, 03:27:41 AM »
treat malt extract like you would flour.  mix it with cold water slowly until you get a clump free paste.

Zymurgy / Re: mit schuss - thanks!
« on: March 13, 2013, 02:27:28 AM »
i like to add tart or black cherry juice sometimes.  usually keine schuss though.  had a really good berliner at a club meeting last weekend.

Beer Travel / Re: Austin
« on: March 13, 2013, 02:02:53 AM »
holler if you want to meet up or need suggestions euge.  if you like flanders red or kreik nxnw has two amazing examples but they are now hard to get, usually gone in a day.

Beer Travel / Re: Austin
« on: March 13, 2013, 12:49:57 AM »
draughthouse and pinthouse are my faves.  nxnw is great.  check out hopfields and there is a place on west sixth called brew exchange that prices beers based on demand.  not my type of bar but you can get good prices on obscure beers that are usually more expensive elsewhere.

Yeast and Fermentation / Re: Sour Golden Strong ECY 001
« on: March 12, 2013, 02:33:38 AM »
it would probably be best to let it be after pitching the bacteria.  micro oxygenation can/does occur in barrels or most containers over time and can add to the character/flavor but my experience is shaking or airlocks drying out is probably not so good.  taste it and see what you think.

Pages: 1 2 [3] 4 5 ... 9