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Messages - jeffy

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1846
The Pub / Re: What's the Weather Like Where You Are?
« on: January 17, 2012, 03:02:50 PM »
(I teach a 7:30am lab, groan)

Purdue? I remember those 7:30s fondly.

Well, I remember them, anyway.

Actually, I don't remember some of them.

I remember not coming back for a second year.

1847
All Grain Brewing / Re: Decoction Trouble
« on: January 16, 2012, 08:12:50 PM »
Also, the higher the temperature of the mash, the more boiling liquid you will need to raise it.  The closer it is to boiling, the larger the decoction.  Usually the last (mash out) decoction is mostly liquid and much more than the mass of lower temp decoctions.

Anyway, it doesn't matter much whether the enzymes were deactivated because they were most likely finished working by the end of the mash and I understand that raising the temp to mash out doesn't make much difference in efficiency.









1848
All Things Food / Re: Roasted some Coffee Today
« on: January 16, 2012, 02:01:27 PM »
Just yesterday on the NPR show Splendid Table they did an interview with Tom Owen of Sweet Maria's about home-roasting coffee.  'Made me want to look for the hot air popcorn popper that I haven't used in years to see if it is the cool kind.  
I'm very tempted to try this, as if I didn't have enough to do already.

If you do it I'd be willing to bet there's a 99% chance you won't/can't stop....  ;)

Then I had better not.

1849
All Things Food / Re: Roasted some Coffee Today
« on: January 16, 2012, 01:39:48 PM »
Just yesterday on the NPR show Splendid Table they did an interview with Tom Owen of Sweet Maria's about home-roasting coffee.  'Made me want to look for the hot air popcorn popper that I haven't used in years to see if it is the cool kind.  
I'm very tempted to try this, as if I didn't have enough to do already.

1850
Ingredients / Re: Dry Hopping a Bohemian Pils
« on: January 15, 2012, 06:53:10 AM »
I have often wondered if Euro lagers have very little hop aroma here because of the shipping distance.  Perhaps they have more hop aroma when fresh and local.  (It has been 38 years since I was in Germany, well before my critical beer evaluation stage of life.)
I dry hopped the second half of my German Pils while the first half was in the keg and it does not seem out of place.  I'll bet a Bo Pils would be nice with some saaz dry hops.

1851
The Pub / Re: Bacon increases cancer risk
« on: January 14, 2012, 02:45:40 PM »
Maybe Denny should get to his house just before the party doesn't start and grab a couple of growlers to go.
Just don't take any bacon.

1852
They'd probably all score the best in Belgian Specialty, but I understand they are only allowing one per sub-cat, so I have no immediately helpful suggestions, but here goes anyway.  I have had some commercial Saisons with brett, so I see no problem with your first choice.  If you can identify the wood character in the other, especially if you prompt the judge to look for it, then wood-aged is a good choice.  The cleaner one with honey can go into Belgian Specialty.  They sound really good.

1853
Commercial Beer Reviews / Re: Most fun Label
« on: January 13, 2012, 12:12:21 PM »
They used to have an ad that said, "pick up a six pack for the wives!"

1854
Beer Recipes / Re: How to Doctor a Belgian Blonde
« on: January 13, 2012, 10:29:22 AM »
I do like the idea of using some candi syrup. Do you guys think half a pound in a 5 gal batch would be noticeable? I don't want to bump up the gravity too much.

I also just remembered that I have some Citra, and I'm thinking that would make a terrific dry hop for something like this.

Decisions, decisions...

I doubt a half pound of sugar would do much for color or flavor, but on the other hand I really like hoppy Belgian ales.  Go with the Citra.

1855
Kegging and Bottling / Re: Homebrewer innovation : Mass bottle sanitizer
« on: January 13, 2012, 10:26:47 AM »
Very kewl.

1856
Commercial Beer Reviews / Re: Cold Brewed?
« on: January 12, 2012, 08:00:50 AM »
I had a bottle or two at a restaurant.  I found it pretty good, a nice example of a Schwartzbier in my opinion.

1857
General Homebrew Discussion / Re: Strange question -- Lambics.
« on: January 11, 2012, 04:15:10 AM »
Check out Jungle Jims on Dixie Hwy in Fairfield (northwest of Cincinnati) for a nice selection also.

Another homebrewer/science type person active in BJCP and in W. L. is Linda Swihart, but I'm not sure how to contact her.  She posted here a couple times in the past.  Maybe she's listening?
I think I met Linda tonight at the local homebrewers' circle meeting.  (I met a "Linda" in town who brews, in any case...)  Seems like a good group.

Lives on a farm?

1858
The Pub / Re: Hey, did you guys know.....
« on: January 10, 2012, 04:04:59 PM »
Maybe one of you guys could tell me why I got called back to the baggage drop-off desk one time to pick up a plastic cider bottle that smelled like scotch that I had packed into a suitcase.  I didn't want to waste the left-over scotch and the bottle was a bit large so I poured it into the apple cider bottle and packed it away.  I thought it was OK to carry liquor in checked bags, but maybe they didn't like the label on the bottle not matching the contents.  Or maybe they didn't like it that the bottle had obviously been opened.  We ended up drinking a bit too much scotch at the airport a little too early in the morning.

1859
General Homebrew Discussion / Re: AHA Learn to Homebrew Day 2011
« on: January 10, 2012, 03:52:45 PM »
FYI - the reply header might have changed to 2012 but the main one still reads 2011.  Might want to just re-post the whole enchilada with the correct dates to avoid confusion.  We all drink a lot of beer, are easily confused, and are in dire need of good direction (a lot of us are men).   ???   :-\   :-[

Speak for yourself!  I'm not easily confused!  I'm constantly confused, easily distracted but not eas... Hey! look at that!

Paul

SQUIRREL!

1860
The Pub / Re: How to deal with an a$$hole coworker?
« on: January 10, 2012, 10:01:43 AM »
Usually people like that have no balls and have to resort to saying things behind your back or under their breath.   One of the ways to deal with people like this is to call this guy out in front of all your co-workers and be clear with him in the most straight forward way (please stop, If I am doing something wrong or something that bothers you please talk to me instead of telling every one else) when you catch him in his weasel ways.


This sounds like a good way to do it.

This never worked in the 5th grade as I recall and it sounds like this guy is still there, but it seems like the best thing to try.

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