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Messages - jeffy

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General Homebrew Discussion / Re: Can a brother get a BJCP exam?
« on: April 20, 2011, 07:16:25 AM »
Be sure to ask the people who have organized the upcoming tests (West Palm and Melbourne) to let you know if a space becomes available.  We held an exam in Tampa in January and could have seated several more people.
As stated above, it's not difficult to schedule an exam on your own in your area.  There's a good pool of National and Master judges who would be available to host and proctor it.
Having the time ahead also gives you time to organize a study group....

The Pub / Re: Met a board member today. (pic added)
« on: April 20, 2011, 04:22:04 AM »
I was really disappointed the last time I was stuck at the Philladelphia airport, because they USED TO have a really nice micro pub that served local beers.  It's gone now.  Fortunately most of the regular bars carried some of the Victory beers, so I was able to find Prima Pils.

I got mine yesterday.  So far it seems very zen-like, as if I need to feel for and be the beer, but I'm not too far into it yet.

I made a Weissbier Sunday using a single decoction from protein rest (131) to low sac rest (148) and then heated to get the high sac rest (158).  It worked out pretty well and didn't take too much extra time.  We'll see how it tastes eventually.

Commercial Beer Reviews / Re: Orval - disappointed
« on: April 18, 2011, 10:15:30 AM »
It kind of threw me, too, because the nitro in cans works because of higher pressure forced through a small orifice.  I can't see how that could happen in a bottle conditioned product with no widget.  Maybe it's for capping on foam, but that is also usually used in an already-carbonated beer.  A bottle-conditioned beer would scavenge the oxygen in the head space as part of its work, wouldn't it?

Ingredients / Re: Hops for an IPA
« on: April 18, 2011, 04:12:47 AM »
Simcoe.  What is it about this hop that folks like so much?

Danged if I know.  I find it unpleasant.

Commercial Beer Reviews / Re: Orval - disappointed
« on: April 18, 2011, 04:07:41 AM »
Wow, thanks!  That was great info.
What is the purpose of the nitrogen at bottling and how is it added?  Do they saturate the beer using a sintered stone or top off the bottles or what?

The Pub / Re: Can you even obtain Russian River beer?
« on: April 17, 2011, 11:39:20 AM »
I've done some beer exchanges in the past.  Send a box of 12 12-ounce bottles of something local to a friend or relative in a distant land and have them pick out something local to return.  They also have wine sized boxes that make shipping the bigger bottles easier.  Anybody else do this?

A hoppy, strong Weissbier, ala Brooklyn/Schneider Weisse, with Palisades and Amarillo.

Yeast and Fermentation / Re: Doctor I have this friend.....
« on: April 16, 2011, 01:32:43 PM »
I juggle a bit, too, but not like these guys:

The Pub / Re: bottle openers
« on: April 16, 2011, 12:52:20 PM »
Thanks.  For some reason that reminds me of the "we wear no pants" commercial.

The Pub / Re: bottle openers
« on: April 16, 2011, 12:43:06 PM »

All Things Food / Re: Hot ‘n Bothered Beer Mustard
« on: April 15, 2011, 04:28:56 PM »
Here is northern california there is a winery called Hop Kiln that has a huge variety of mustards and pepper jellies etc in the tasting room. After a flight of nice Russian river chards and pinots you can taste all the yummy mustards on pretzles.

Hey, I've been there!  I don't remember any mustard, but the historic building was way cool.  I think its called an Oast House.

The Pub / Re: Brew Your Own place
« on: April 15, 2011, 04:30:34 AM »
On a serious note, I've been thinking about this thread a lot this evening, and you know what really bums me about it? How many people will go there, pony up 100$ or better (I'm told these byo places are not cheap) and make beer that taste like butt. So, they decide to never give homebrew, or homebrewing a chance again, based on this experience. If you ask me, it's not doing our hobby any justice.  ::)

They all went out of business a decade ago around here.  I once gave a friend who had tried this one of my homebrews and he said, "I didn't know it was possible to make beer like this at home."  The beers I tasted from Brew On Premises establishments were about the same quality as your very first off-the-shelf extract kit, the one with dry yeast, old extract and lots of sugar.  Perhaps they're better now?

edit to change from "brew your own" to "brew on premisses"
edit again to correct the spelling of "premises"

The Pub / Re: Fat Washed Bourbon....for da Weaze
« on: April 14, 2011, 05:52:47 PM »
Mark, did you get a chance to try the bacon Brown Ale at last year's Hogtown Brewoff?  Thomas Crawford used similar methods to make it.

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