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Messages - jeffy

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1
Events / Re: Swap-toberfest '15
« on: August 28, 2015, 04:35:51 PM »
I'm in, too.

2
Beer Travel / Re: Boulder CO and Sedona AZ
« on: August 27, 2015, 03:22:24 AM »
Those two places are chains as far as I know.  We went to Joe's Kansas City and waited in line for ribs and burnt ends.  Although an hour wait probably wasn't worth it, the food was very good.

3
For me, most pumpkin ales without spices that I've had tasted a bit like squash.  The ones with more identified pumpkin flavor used pumpkins that were oven roasted.

4
Beer Travel / Re: Boulder CO and Sedona AZ
« on: August 24, 2015, 12:57:49 PM »
Sedona seemed way too touristy for us when we were there several years ago.  The drive to Taos is nice though, as well as Taos itself.  If you are driving this trip, can I recommend going through the high plains of central Colorado to N.M.?  We stayed overnight at Great Sand Dunes National Monument, which is far enough away from most civilization to see a whole lot of stars.
Along the drive from Taos in Chumaya is one of those old missions where you can spoon up some healing dirt.

5
The Pub / Re: Fire season
« on: August 23, 2015, 02:14:03 PM »
And here in Florida we've been getting abnormal amounts of rain.  I wish we could send some out west for you guys.

6
Ingredients / Re: Unmalted wheat, cereal mash or no?
« on: August 18, 2015, 05:58:28 PM »
Here's another, more recent thread on the same subject:
https://www.homebrewersassociation.org/forum/index.php?topic=23899.0

7
The Pub / Re: Dog knows how to party
« on: August 16, 2015, 06:05:49 PM »
I could go for Pringles, Yuengling and a pool right now, too

yeah its been hot...today no exception.

nice read on the Yuengling.....many don't know that beer yet alone pick it out from a few centimeters of can showing!

Interesting story about the Yuengling brewery in Tampa and cans.  I had stopped in for something, mostly because the brewmaster there is very homebrew and craft brew friendly and an awesome nice guy and he was explaining that the entire plant was shut down due to a broken belt.  The belt was going to cost some absurd amount of money to repair (over a million dollars?) and wouldn't let the production line open for several days.  It turned out that this was the conveyer belt that ran through the bottling and packaging line and it was designed for cans.  It wore out prematurely because bottles are heavier. 

8
General Homebrew Discussion / Re: Quick turn around on BJCP Tasting Exam
« on: August 14, 2015, 06:23:37 PM »
I graded my first exam in 2004, you kids were still wearing diapers so play nice. ;)

On a more serious note, I once had a full legacy type exam which took me 6 months to grade. It was a really large set from OZ and so all the units were funky in the recipe question and with it being a large set finding a chunk of time to sit down and do it all was difficult. At that time the lead grader duties took about 5 hours per examinee. I'm not proud that it took so long, but I do understand what it takes and can also understand when life happens.

Back to the OP - congrats on the score...now get to judging. ;)
I haven't worn a diaper since 2002. Know your audience!

If I was smart, talented, and retired, I would jump in the deep end with you guys and help out. It must get a bit overwhelming at times. I feel for you guys that are way up there. Its volunteer, and this new "instant gratification" culture is quick to forget that.

I sometimes feel guilty for not grading, but then I remember I have a small business, a wife and a hobby, not necessarily in that order.

9
The Pub / Re: Vacation stop Suggestions
« on: August 10, 2015, 05:52:14 PM »
Crazy hot and humid, are you being Captain Obvious?

No, I was told that weekend by the locals that it was especially unbearable, even for NOLA. I've been there since a couple times and nothing held a candle to that weekend. Awesome city, though.
The first time we were there was the middle of August, we were rained on with no clouds in the local area. Damn that was humid!

It has been humid there most every time we have been there.

My first experience in New Orleans was in 1970 when I hitch-hiked in from Florida and at 6:30 AM the bank sign read 88F.  It didn't show the humidity, but I'm sure it was over 90%.  I hung out in Jackson Square until the mosquitos drove me away and I thumbed out to Baton Rogue.
Subsequent visits have been much more pleasant.

10
The Pub / Re: Vacation stop Suggestions
« on: August 10, 2015, 03:47:01 PM »
In New Orleans there's a deli on Decatur near Jackson Square that has a very nice beer selection.  Grab a "go cup" and enjoy a good beer while you walk the neighborhood.
Just realized that you're probably referring to Central Grocery.  It's in that area, but Stein's whips its ass, IMO.
Yes, but thanks for the reference.  I will check out Stein's next time I'm in NOLA.

11
Ingredients / Re: Smoking Malt on a Grill?
« on: August 09, 2015, 12:19:16 PM »
You reallly need a smoker to do it right, and a cold smoker to do it really, really right. I built a cold smoker once that worked fairly well until it caught on fire.

Then I guess it wasn't very cold, eh?

12
I just finished my brew day.  It got a little sweaty, but maybe mowing the lawn during the boil had something to do with that.
Unusual for me, I didn't stick to a style as much as normal.  I made a very pale IPA using Pilsner and Munich malts and hopped with a bunch of stuff from the freezer: bittered with very old Ahtanum and Newport then a 10 minute addition of 3.25 ounces of some unmarked hops that I most likely won in a raffle or as a prize.  5 gallons on 1056 and 5 gallons on the Abbeye yeast from NHC.  It tasted good going into the fermenters…..

13
Ingredients / Re: Smoking Malt on a Grill?
« on: August 08, 2015, 05:06:34 PM »
The cooler the better for my tastes.

14
Ingredients / Re: Smoking Malt on a Grill?
« on: August 08, 2015, 02:59:43 PM »
Bit of a wild hair here, but I'm wondering if anyone's smoked base malt using a charcoal (or gas, I suppose) grill. It seems to me that I could just wrap the wet wood in some aluminum foil, throw it on a the lit coals (probably once the grill has started to cool down), and put the grain up top on a baking sheet for a few hours. I also saw a reference somewhere to a cast-iron skillet. Thoughts?

That will work and you'll get more than enough smoke flavor, but it will also roast the malt quite a bit.  Not a problem for a dark or toasty beer.  I've heard that if you smoke the malt over heat that it needs to rest and off gas for a few days.

15
Ingredients / Re: El Dorado sweetness
« on: August 07, 2015, 07:45:54 AM »
The last beer I made was an attempt at Stone Delicious IPA, which they said was hopped with Eldorado and Lemon Drop.  I find it surprisingly sweet in spite of a low finishing gravity (split it into two with two varieties of yeast) and almost no crystal malt.  It's nice, but more of an APA than I intended.

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