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Messages - jeffy

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1726
At NHC in Denver a few years back, she gave one of the best seminars I've ever seen.

That's because she was cute, barefoot and really enthusiastic!

1727
General Homebrew Discussion / Re: Why aren't NHC scores published?
« on: June 26, 2012, 01:25:53 PM »
On a somewhat related note, why didn't they announce the names of the winning beers during the awards presentation?  Sometimes that's the most entertaining part.

1728
Events / Re: NHC 2012 pics
« on: June 25, 2012, 04:55:43 AM »

Sean, Tom, Drew, me

Sean, Keith, garc? or dbarber?, Tom, Denny

Hollow Log Bar

Just After the Kool Aid

Close up of Denny's Club Bar

Music Bar

Tallest Bar

1729
Events / Re: Forum Member NHC ID
« on: June 24, 2012, 08:42:07 PM »
Just made it home.  Having that much fun for so many days is really tiring.
I will try to post some pctures tomorrow.
It is always fun to see my friends at each conference and it was a pleasure to meet Ron, Sean and Keith.  I look forward to next year.

1730
Yes, but they are the check-off score sheets with minimal commentary.
Unless you had a mead.  We filled out complete score sheets on those.

1731
General Homebrew Discussion / Re: Famous Homebrewers
« on: June 23, 2012, 03:19:29 PM »
She's the cover girl on an early 1990's Zymurgy.

1732
Events / Re: NHC 2012 pics
« on: June 23, 2012, 11:18:09 AM »
Left to right is majorvices, bluesman, denny and tom schmidlin

1733
All Grain Brewing / Re: Brew Suggestions
« on: June 23, 2012, 10:15:11 AM »
I agree that you may be wasting some time with all those step mashes.  I normally mash in for ales with well modified malts either in the upper 140F range or the mid 150's and let it go.  I also have a Sabco unit, but it's probably a lot older than yours.  No stirring necessary with fly sparging.
I have not done an iodine test in years.
I also have hot ground water, so I chill with the wort to 100F and then pump ice water out of the hot liquor tank through the chiller to achieve colder temps.
I change the water chemistry depending on the grain bill and the style.
Are you having trouble with anything in particular?

1734
General Homebrew Discussion / Re: Ideas for wedding brews late July?
« on: June 22, 2012, 04:55:24 PM »
Hefeweizen might do the trick.  Ready quickly and best consumed fresh.

Totally agree.

1735
Beer Travel / Re: Best beer bar or brewpub in Nashville?
« on: June 22, 2012, 07:33:45 AM »
Last week I had a beer named "Sue" that I think was from Yazoo.  It was a smoked Imperial Porter.  Certainly not pedestrian.
Plus it got me singing Johnny Cash all day.

1736
General Homebrew Discussion / Re: That German lager flavor
« on: June 22, 2012, 07:30:18 AM »
I had a German Pils that used "c" hops last night at the conference.   I loved it, but......
I think ingredients are first, including yeast.  Pils malt from Europe has a distinct flavor, the hops have to be noble, and lager yeast of any variety, but especially one that throws off a little sulphur.
I get best results with decoctions when trying for that German flavor.

1737
All Grain Brewing / Re: NHC Second Rounders...Batch or Fly Sparge?
« on: June 19, 2012, 01:04:18 PM »
Just curious as to what sparge method you used to reach the NHC second round.  It might interesting to note what style you brewed.  If you used some "hybrid" method, how about giving a brief description.

I have a smoked beer and a bock in the finals this year.  Both were fly-sparged.
You may want to add the choice of extract (vs. all-grain).
Do you hope to find more of one method than the other?  I think that would only show which is more popular, not which one makes better beer.

1738
I put mine in the secondary or the keg until i get the heat, flavor and aroma I want.  I like poblanos for flavor and habaneros for heat.  My base beer is usually a Belgian witbier.

The aforementioned tincture idea is pretty interesting.  What's your process for sanitizing the peppers?  Have you ever tried using roasted poblanos?

I scorch the peppers, peel off the char, de-seed them and stick 'em in the toaster oven at 200 for 15 minutes to kill off any bugs, then add them to the secondary.  Poblanos vary in intensity, so I add a half a hab per 5 gallons for heat to two or three poblanos.

1739
I put mine in the secondary or the keg until i get the heat, flavor and aroma I want.  I like poblanos for flavor and habaneros for heat.  My base beer is usually a Belgian witbier.

1740
Events / Re: Need NHC Roommate! (at Main Hyatt Hotel)
« on: June 18, 2012, 10:10:26 AM »
Looks like angelsbrewing is staying with us.

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