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Messages - mihalybaci

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91
Equipment and Software / Re: Software Question
« on: September 08, 2012, 07:27:16 AM »
Yeah, if you're satisfied with freeware there's no real reason to switch over. Being commercial software, Beer Smith might have more active development in terms of future features, bug fixes, and those things, whereas freeware might be less active since its essentially volunteers who do the work.

To the first responder, what is the "base of users"?

I would assume that's just referring to Beer Smith forums for advice, troubleshooting, etc.

92
Equipment and Software / Re: Software Question
« on: September 07, 2012, 04:29:43 PM »
I've tried BrewTarget briefly and QBrew (another open source recipe creator), and Beer Smith is definitely more feature rich in terms of extras (e.g. grains from specific maltings). You can download Beer Smith from the website for free and use it for a full month before you have to pay. Try it and see if you like it better than the freeware versions.

93
General Homebrew Discussion / Re: NB Marris Otter Extract
« on: September 07, 2012, 04:25:54 PM »
Is this extract really all MO?

I know both the munich and rye extracts are still blends. still got some crystal in there etc.

NB says its 100% MO.

94
Beer Travel / Re: Loveland, CO Area
« on: September 07, 2012, 12:29:28 PM »
We only got to New Belgium, Odell's, and Equinox in about 1.5 days. Will have to go back again to hit some others.

I think those are the best three in terms of quality and variety. What did you think of Equinox?

95
All Things Food / Re: Advice for getting a smoker
« on: September 07, 2012, 07:42:51 AM »
Like euge says, consider electric, I definitely am. Right now I do my bbq in a Weber kettle grill, and its really hard to keep the right temp. I light enough coal to last for a couple hours and the grill starts over 375F, not the 250-275F for bbq. Then I constantly have to monitor the coals and temp, I'm really leaning towards getting something electric for any bbq that takes over 3-4 hours. It may not be "authentic" but who cares so long as it tastes good.

96
Beer Travel / Re: Loveland, CO Area
« on: September 05, 2012, 08:41:58 PM »
Agreed on Coopersmith's in Fort Collins, the food is good, "American" with some British leanings (bangers & mash, shepards' pie, etc.). But more importantly their beer is usually high quality. I haven't eaten at them, but I know Boulder Beer and Oskar Blues serve food at their locations, and both are in the Boulder greater area. Other places in Fort Collins that I recommend are Equinox, New Belgium, and Odell's, no food though.

97
The Pub / Re: song title game
« on: September 05, 2012, 12:59:32 PM »
Girl, You'll Be a Woman Soon - Urge Overkill

98
General Homebrew Discussion / Re: Style Guidelines and Judging
« on: August 31, 2012, 07:38:00 PM »
I don't know if it's as common as it seems, but I've heard (and read) about winning beers being "caricatures" of the style, bigger, bolder, more over-the-top than a "good" example of the style would be. Sometimes that means they're over the IBUs or gravity specified for the style. My impression is that's super common and that it's hard to make a winning beer by following the BJCP style specs. Is that true?

I would say there is some truth to that when I've judged, though I don't think its intentional. Bigger beers obviously have more flavor, but I think its also easier to hide flaws. If two APAs have unwanted phenols, you're more likely to taste/smell them in a beer with 2 oz of finishing hops than one with 5 oz of finishing hops. So even though bigger beers may have the same flaws, weaker ones may be preferentially tossed aside since they're less obvious.

99
Ingredients / Re: Soaking Cacao nibs in vodka.
« on: August 31, 2012, 08:08:12 AM »
I don't use cocoa powder because despite the fat removal, it's really harsh tasting to my palate and never really leaves the beer unlike the nibs which I feel like I can control.

Just curious, do you know if you were using "natural" cocoa powder or "Dutch process" cocoa? I make my own hot chocolate mix and noticed a pretty huge difference in the two. Natural cocoa powder does have a kind of astringency to it that detracts from the chocolate flavor, but Dutch process cocoa is a much darker color with a smoother, more full chocolate flavor. After comparing the two, I only use Dutch process cocoa powder.

100
Kegging and Bottling / Re: Corn Sugar vs Table Sugar
« on: August 30, 2012, 02:40:27 PM »
i have been bottling with powdered sugar.  just to use up a few pounds we had on hand.  i have had no problems with this at all.

I'd just watch out because some powdered sugar contains corn starch as an anti-caking agent, so make sure the only ingredient is sugar. A bag labeled "Superfine" or "caster" sugar should be 100% sugar.

101
General Homebrew Discussion / Re: Style Guidelines and Judging
« on: August 30, 2012, 11:54:02 AM »
7 points is the max usually, though it usually ends up being less than that after the judges discuss.

102
General Homebrew Discussion / Re: I once had too Many Beers.
« on: August 30, 2012, 11:08:30 AM »
I once had too many beers,
and danced in front of my peers,
I fell asleep in some chair,
and woke up with no hair,
the time for revenge nears.

103
The Pub / Re: song title game
« on: August 29, 2012, 10:41:09 AM »
Black Magic Woman - Santana (originally performed by Fleetwood Mac, apparently)

104
Yeast and Fermentation / Re: When to Start My Starter
« on: August 29, 2012, 08:13:24 AM »
Follow-up question on my original post: When should I add yeast nutrient (say, Servomyces)? Should I add it to the starter, wait and add it to the tripel wort, or both?

105
Yeast and Fermentation / Re: oxygenation v.s. aeration
« on: August 28, 2012, 02:59:21 PM »
Neat, how long does it take to properly aerate the wort using a mixster?

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