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Messages - jeffy

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1801
Commercial Beer Reviews / Re: Favorite Commerical Breweries
« on: March 09, 2012, 03:23:53 PM »
It's easier if I just stick with my favorite local places (alphabetically).

Big Time
Black Raven
Boundary Bay
Diamond Knot
Elliot Bay
Elysian
Everybody's
Fremont
Maritime Pacific
Naked City
Schooner Exact


I take this list and add

Silver City
Pike

13 you say?
A Baker's dozen of awesome.

If you're going to pick 10 great local breweries your list is bound to leave off a bunch that are worthy :)
That would certainly depend a lot on where you live. 
My favorite locals include
Cigar City
Swamp Head
Tampa Bay Brewing
7venth Sun (new and making a very nice Berliner weisse)
I also like these guys, but they're not local
Firestone Walker
Victory
Left Hand
Bear Republic
New Glarus
Alaskan

1802
Homebrew Competitions / Re: NHC Entries closed....
« on: March 09, 2012, 10:37:23 AM »

Exactly right, Drew.  I think it's great that people are trying to think outside the box to help find solutions, but a lot of the things that have been mentioned have already been discussed found to be unworkable.  But please, keep posting ideas!

1) the AHA membership has grown
2) NHC has grown
3) Janis hasn't cloned herself yet!

maybe we should work on number 3 above.  seriously though, would it help to grow the competition by having the AHA hire another Janis-like workaholic to keep up with the growth of NHC?

I'm sure it couldn't hurt, but I don't know if the budget is there for it.  Also, it wouldn't solve the problem of having enough judges for the entries.  AFAIK, the PNW region is struggling to find enough judges as it is.
Isn't there a $750 x $10+ increase in income from having a new region?

1803
The Pub / Re: Solar Storm
« on: March 08, 2012, 11:20:27 AM »
Pining for the fjords, are we?
No, just another reference to Slartybartfast.

1804
Commercial Beer Reviews / Re: SNPA in a can
« on: March 08, 2012, 06:39:26 AM »
Well that settles it...I must stop being racist against canned beers!  :P

Hey hey hey! It's bigotry not racism.

Canism

Bottlism sounds worse.

1805
Yeast and Fermentation / Re: Bottling a Berliner Weisse
« on: March 07, 2012, 09:16:20 AM »
The lacto producer that I used in mine was lactobacillus delbrukii purchased from Wyeast.  Is that homofermentative or hetero?  If the former that would explain the lack of CO2 production.

1806
General Homebrew Discussion / Re: Cold Crash Belgian Wit
« on: March 06, 2012, 12:03:27 PM »
This kinda bothers me just a little bit in a pet peave sort of way. 
Belgian Wits are cloudy not because of yeast in suspension.  That would be German/Bavarian Wheat beers.  Belgian Wits are generally cloudy with protein haze from raw wheat and a turbid mash.
If your Witbier starts to clear while cold conditioning, which mine do quite often in the keg, throw in a little flour.

Are wits made traditionally with a turbid mash? I have a copy of Brewing with Wheat but don't remember it that well. Wits were traditionally sour, to very sour, with very low attenuation too. The beer people call "Wit" today would be unrecognizable to a Belgian person from the 1930's. I blame Pierre Celis.

I remember pictures of this process in one of Michael Jackson's books, but it may have been a lambic brewery.  Now you've got me wondering.....

1807
General Homebrew Discussion / Re: Cold Crash Belgian Wit
« on: March 06, 2012, 11:52:56 AM »
This kinda bothers me just a little bit in a pet peave sort of way. 
Belgian Wits are cloudy not because of yeast in suspension.  That would be German/Bavarian Wheat beers.  Belgian Wits are generally cloudy with protein haze from raw wheat and a turbid mash.
If your Witbier starts to clear while cold conditioning, which mine do quite often in the keg, throw in a little flour.

1808
Question EVERYTHING you read on the web.

What?

1809
Yeast and Fermentation / Re: Bottling a Berliner Weisse
« on: March 05, 2012, 06:32:09 PM »
Surprisingly, the bulk beer in the carboy measured 3.14 pH and the bottle-conditioned and yet still flat beer measured 3.40.  The bulk beer tasted and smelled more lactic sour.
I think I'll keg this and force carbonate it.

1810
Questions about the forum? / Re: Go Down
« on: March 05, 2012, 03:29:07 PM »
Cool.  I knew it!  Maybe ask if they can restore the "recent items" button while they are at it.  Oh, and separate the unread items button from the AHA logo a little more for those of us (like me and Carl) with fat fingers.
Thanks.

1811
Homebrew Competitions / Re: NHC Entries closed....
« on: March 05, 2012, 03:22:17 PM »
I kind of like the idea of capping the number of entries per brewer.  It would level the field and show which brewers consistently make the best beer.  If you capped it at say 10 and nobody cheated (entered more in the name of the significant other or the dog), then those people who had 10 advance must be some pretty awesome brewers.

1812
Ingredients / Re: The Perle
« on: March 05, 2012, 03:16:47 PM »
I was accidentally sent an extra 6 ounces this year.  Whole flower, American, and I think around 8%.
I rarely use this hop, mainly in a Baltic and snpa.

Just wondering what folks like to use the Perle for?
Anybody mess around with it as a late addition? 
Good hops to blend with...C hops?  Goldings?

I was thinking about using them to bitter an American Brown, and perhaps again late.  Not sure.

Thanks for your thoughts and comments!

I think this is a clone of a German noble hop, (Hallertauer?) with a very little citrusy spiciness.  I've used it in German Pils and Dortmunders.

1813
Yeast and Fermentation / Re: Bottling a Berliner Weisse
« on: March 05, 2012, 05:18:43 AM »
No, I haven't tasted the rest of the beer in the carboy since I bottled those few.  I would have thought that 7 weeks in the bottles would have been enough time to show at least some carbonation.
When I get home tonight I'll taste and check the pH of both the bulk and the bottled.

1814
Yeast and Fermentation / Bottling a Berliner Weisse
« on: March 04, 2012, 06:10:46 AM »
I have 5 gallons of fermented Berliner Weisse that is not as sour as I like.  I syphoned off some into a few 12 ounce bottles, added 4 of those little Munton's carb tabs to each and let them rest about 7 weeks.  (This is starting to sound like one of those math word problems, but it's not, really.)
I tried a bottle yesterday and found the lactic sourness almost perfect, but the carbonation almost flat.
My question is whether increasing the amount of priming sugar will eventually carbonate the beer or will it only contribute to the lactic production
My other plan (instead of priming and bottling) would be to prime and keg it with a bit of head pressure.  If it is still flat in a few weeks I can then force carbonate it.

1815
Questions about the forum? / Re: Go Down
« on: March 03, 2012, 12:04:15 PM »
But if it's the forum software change that caused it, why am I not having any problems?  Feels like we're going around in circles....

To me, this should be a big clue as to where to look for the problem/solution.  What is the difference between what denny sees and what the rest of the population sees. 
I know, he's an old hippie and probably sees many things the rest of us don't see, but we're talking about browsers and stuff here.

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