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Messages - ryang

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61
Equipment and Software / Re: pickup tube not really picking up
« on: January 19, 2012, 02:35:34 PM »
Use some tubing to lower the outlet of the valve.

oh duh.  that should do the trick.

62
Equipment and Software / pickup tube not really picking up
« on: January 19, 2012, 02:27:03 PM »
I've pretty much just ignored the problem and have been using my older boil pot rather than my keggle because of the issue, but I'd really rather use the keggle for fairly obvious reasons.

When the liquid gets down to about the level of the ball valve, liquid stops running.  It seems rather obvious that I don't have a good seal in the system, but further inspection says I don't (or it's infinitely small and unobservable)

Any ideas on correcting this issue?  It's really annoying having to use my auto siphon to get the remaining wort out...

63
General Homebrew Discussion / Who knows what lemongrass tastes like?
« on: January 18, 2012, 12:22:18 PM »
So I have a brett golden ale (phase 4 in my 100% brett beer series) that I portioned out.  The portion at hand was dry hopped with ahtanum and dry herbed, if you will, with lemongrass along with the hops.

I can taste the lemongrass in addition to the hops, but it generally tastes fruity.  For a competition, I'm kinda thinking to leave off the note about it having lemongrass.  Agree? 

I know, I know... put down what it tastes like and not what it was supposed to taste like.  But, I know what it tastes like, but am afraid others don't.

64
Beer Travel / Thailand
« on: January 18, 2012, 12:12:25 PM »
Don't go for the beer...  ;D
Choices:
Chang (regular and ooooh, export... 100% malt)
Leo
Singha
Tiger
^^^ All fizzy yellow beer tasting pretty much the same.

After spending the past 3 weeks there, I gladly paid airport beer prices when we landed and had a little layover in Seattle.  Drank a rather tasty Mudshark Porter from Fish Brewing.



65
Commercial Beer Reviews / Re: Sam Adams Tasman Red
« on: December 05, 2011, 09:07:59 AM »
Different, but I enjoyed it.

The hop combo was intriguing.

66
Birthday Barleywine

For my first child due in June!

67
Wood/Casks / Re: Restoring a very old barrel -- feasible?
« on: November 30, 2011, 11:39:11 AM »
The barrel is sitting in my garage now.  I'm going to fill it with water tonight.  Is garden hose water ok to use?  That's a lot of trips from the sink with a pitcher...

68
Commercial Beer Reviews / Saison de Pipaix
« on: November 30, 2011, 11:31:54 AM »
I drink a lot of saisons.  This one really stood out to me.  Very complex aroma and flavors ranging from slightly tart green apple to soft sweet light maltiness.  A lot of spice character, but not picking one thing up over the next.  Fantastic balance.

From the Brasserie à Vapeur website:

Saison de Pipaix

SAISON DE PIPAIX 6 %vol. 75cl a traditional Wallonian saison beer, born with the brewery in 1785. Dry, normally hopped, slightly acidic, very spicy (black pepper, ginger, sweet orange peel, curaçao, star anise...)

69
Classifieds / Re: Pet Carboys and Northern Brewer XL Wort Chiller
« on: November 28, 2011, 12:36:09 PM »
I am in Denver (Lakewood) and am interested in everything

either send me a personal message on here or email me at gabber35_at_gmail_dot_com

70
The Pub / Re: What's the Weather Like Where You Are?
« on: November 23, 2011, 08:48:45 AM »
Much too warm.

Supposed to get up to 65 today

71
Craftbeer.com had some ideas:

http://www.craftbeer.com/pages/beer-and-food/recipes/recipes-list/show?title=two-beer-pumpkin-soup


I made this recipe and it was pretty tasty.  I'd cut the sugar in half.  It was too sweet for my wife and I.

Good soup though.  Very creamy and nice on a cold fall night.

I didn't go out and buy any special beer for it, I just used some homebrew.  I think I added some bock(for richness) and some tripel (for spice)

72
All Things Food / Re: BBQ Style
« on: November 22, 2011, 09:38:23 AM »
I actually have found that the softer the cheese, the better it soaks up smoke flavor.  Hard cheeses get nice smoke on the outside, but the inside is typically unscathed by the smoke.  That's why mozz is the most popular in my family circle.
I'd avoid leaving the cheese out to toughen.  Just my 2 cents.

I should have taken a picture last night.  My grill was stuffed with cheese.  And smoke.

I hot smoked some salmon for dinner while I had my wood out (yup, said it).

73
All Things Food / Re: BBQ Style
« on: November 21, 2011, 11:26:20 AM »
Nice...what kind of cheeses are you smoking?

Mostly mellow cheeses.  Let me see what I can remember...
Muenster, White Cheddar, Provolone, Swiss, Mozz, Pepperjack, Colby Jack, Monterrey Jack...  I think some more.

And a couple oddities:
manchego, blue, mahon

74
Wood/Casks / Re: Restoring a very old barrel -- feasible?
« on: November 21, 2011, 09:53:20 AM »
I had my dad take some dimensions for me and check overall condition.  Good overall shape and somewhere in the 30 gallon range.  Smells strongly of vinegar.  Doesn't appear to be any mold.  I am going to take this project on.

I'll be bringing this back with me from the farm (along with a side of beef  ;D )

EDIT: Also, got some history on the barrel from dad and grandpa... My grandparents bought the barrel new (don't remember now where) back in the late 40's for making wine.  Grandma made numerous batches of red fruit wines with fruit off the trees around the garden and neighboring farms.  Wines were given away at church and to neighbors.  Turned sour and eventually to vinegar in the late 50's and has sat empty since.  I look forward to talking more to grandpa when we get up to SD this week.

The barrel will be named Winnie's Barrel for my grandmother who passed away the day after Thanksgiving 2 years ago.

75
All Things Food / Re: BBQ Style
« on: November 21, 2011, 08:33:17 AM »
add one to the smoking turkey list.  every year.

I'm smoking the cheese tonight.  I've got about 8lbs of various cheeses.

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