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Messages - jeffy

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1876
All Things Food / Re: Beer vs. Wine Party
« on: March 02, 2011, 05:29:00 AM »
At a seminar on food pairing at last year's NHC they paired cheesecake with IPA and it worked really well.  Very complementary.

1877
The Pub / Re: Charlie Sheen or Col. Qadaffi?
« on: March 01, 2011, 03:17:02 PM »
6 out of 10.  Just guessing.  What's the context of the rocket sabre thing? 

1878
The Pub / Re: Just had a great shower beer
« on: March 01, 2011, 05:36:56 AM »
I remember slamming a bottle of Brass Monkey in the shower. Was getting ready to go to the strip club on a Friday night. Woke up face down on the floor of my bedroom. Never even got a chance to pull my pants on... ;D



What a great t-shirt. Can they be procured through the internets?

That's my favorite Florida beer name.  It's from McGuires Irish pub in both Destin and Pensacola.
Here's a link to their online store http://www.mcguiresirishpub.com/giftshop/shopdisplaycategories.asp?id=1&cat=Apparel

1879
General Homebrew Discussion / Re: Climax Brewery (NJ)
« on: February 28, 2011, 04:44:13 PM »
I too enjoyed the video.  What I appreciated most was the brewmaster's statement that they focus completely on brewing to style.  I do think that is becoming less important as breweries try to carve a niche and stand out.  Many breweries are into these artistic takes on a style or they flat out ignore style guidelines.  Its all good, but I figure the styles are there as a result of hundreds of years of trial and error.  Truthfully, I'm less interested in the fact that your pale ale is better than their pale ale, and more interested in trying the beers brewed locally wherever I roam.

I'm with you on drinking and eating locally.  It's my mantra. 
It's nice to be able to know what to expect when ordering a beer, but if the description is good enough, I don't care so much how close to a given style guide it is.  Everybody can and perhaps should have his own interpretation and design as long as I can somehow figure out what it might taste like before I order it.

1880
Ingredients / Re: IPA - need hops suggestion
« on: February 28, 2011, 10:37:03 AM »
I presume this is for an AIPA.

I would also consider Ahtanum and Warrior. Here's a really good resource from Hop Union. You may already use this but ...

http://www.hopunion.com/hopunion-variety-databook.pdf

I recently had some Warrior and really liked the aroma.  Really pungent.  Makes a nice all around hop, too, since it's high alpha.  I brewed an IPA with Palisades last month and liked that one, too.  Spicey and lemony to me.

1881
All Grain Brewing / Re: 5 gallon batches with SABCO mash tun
« on: February 27, 2011, 01:58:11 PM »
I have about a 1.5 gallons or so below my false bottom, and that does not get included when I calculate my mash thickness.  If I want 1:1 for 10 lbs of grain then that's 10 qts of water, plus what is below the false bottom.  That number, 4 gallons for the sake of argument, gets used to calculate my strike temperature.  The valve is set low enough though, that the amount of wort left behind in the mash tun is much less than 1.5 gallons.

Yes, there are actually two things you're calculating: the ratio of malt to water and the strike water volume's temperature.  The latter would include all the thermal mass in the tun to get an accurate strike temp when you add the grain.
I have a Sabco, too and this is usually what I do.  Once the mash has rested for a while I recirculate, which brings the water from under the false bottom into the mash.  But this is mostly to maintain the temp and to clarify the run-off.

1882
All Things Food / Re: What's For Dinner?
« on: February 25, 2011, 08:44:25 PM »

with hops smoked by Jeff Gladish (E)

Lori and Don…
Jambalaya paired with Lori’s Bavarian Wheat Beer—a Coconut Cup Bronze winner (E)

 

Hey, if you'd have gone to Jd's Stout and Stogie party last weekend you would have to smoke hops!

I'm glad to see someone else has discovered the complimentary flavors of jambalaya and weissbier...

Sounds like a good time Jeff!  Looking forward to seeing/reading more about it.  Say hi to Wayne Wambles for me.

I'll try to get some pictures posted in a couple days.  Right now I'm tired and stuffed, which is nice.
The chicken mole with poblano chipotle wheat beer was awesome, but I'm sort of biased.
There were so many good pairings.....
Must sleep now.  Judging tomorrow.

1883
All Things Food / Re: What's For Dinner?
« on: February 25, 2011, 02:05:12 PM »
Our club has an annual event called Try This!  Is a volunteer beer and food pairing.  Here is our menu for this evening:
Maybe I'll try to get some photos….

Local European home smoked Kielbasa paired with Dusseldorf Altbier
By Mike and Popy
*******
Tom’s Sweet & Sour Meatballs paired with Fouch’s Monkey Butt American Brown Ale
By Tom and Mike
*******
Belgian Beef Stew paired with Brown Ale
By Mike and Cindy
*******
Teri & Trace
Choco Peper Tacos paired with Chocolate Pepper Stout
*******
Michelle Jonas and Kris
Cheesecake paired with Blueberry Ale
*******
Bill and Kat
Canadian Cheddar Cheese Bacon Soup paired with Pale Ale (A)
*******
Kelly & Brian
Puerco en Pipian Verde (pork in green pumpkin seed sauce) paired with
Smoke Hops Pale Ale brewed by David Doble & Brian Fenstermacher with hops smoked by Jeff Gladish (E)
 *******
Kelly & Brian and Melissa
Crab Meat appetizer paired with Belgian Witbier  (A)
*******
Nelson and Caroline
Beer Poached Pears with Goat Cheese paired with Ginger Braggot (A)
*******
Charmaine and Manny…
Chili Spiked Cornbread paired with an American Larger  (A)
*******
Mike and Karen
Chicken Tikka Masala paired with IPA (E)
*******
Cathy and Dunedin Brewery
Mama Louisa’s Sicilian Lasagna paired with Dunedin Brewery’s Redhead Red (E)
*******
Milton and Elissa
Apple Pie paired with Cider (D)
*******
Mandy
Spicy Burrito-itos (mini burritos) paired with Sculpin IPA (E)
 ******
Jeff and Andy
Chicken Mole Tortillas paired with Poblano Chipotle Wheat Beer (E)
*****
Mike  & Lauren
Pumpkin shakes with pumpkin bread, pumpkin rolls, or pumpkin cookies paired with
Pumpkin beer. (D)
******
Lori and Don…
Jambalaya paired with Lori’s Bavarian Wheat Beer—a Coconut Cup Bronze winner (E)
Vanilla shakes made with Cigar City Hunahpu Imperial Stout (D)
******
Carl and Donna
Chocolate cake paired with Imperial Milk Stout (D)
******
Ron and Kris
Chipotle Burger Sliders, homemade-brined pickles and Guinness Pie paired with
Belgian Blond Ale (E & D)
*****
Jim and Ron
Cheese; Stilton, Maytag Blue and others, paired with TBA (A)
 

1884
I had a SHV beer that was based on a wheat ale, which is what I called it.  It had some coriander so it was a bit like a witbier, but it also used German wheat beer yeast, so it had some clove and banana.  The judges at a recent competition liked it simply as "Wheat Ale with the added SHV."  As a matter of fact it went on to win 2nd best of show in the competition (220 total entries, I think).
I think it dings your chances at winning if you specify things that not all the judges can detect.  They may have a preconceived notion of what a German Wheat Beer should taste like, for example.  If the flavors of the beer blend well together it should advance.  I think being vague helped in this instance.

1885
Kegging and Bottling / Re: Keg to bottle for competition
« on: February 25, 2011, 05:49:06 AM »
I will be bottling my beers from the keg for the nhc competition, I am wondering should I bottle it just before I ship it so that it conditions in the keg with the rest of the beer or it would not make a difference if I bottle it now and let it condition in the bottle. Is there a difference in the result?

The longer you save it in the keg, the clearer it will be.  I leave mine there until the last minute.  You can also adjust the carbonation over time to get exactly what you want, whereas if you bottle from the keg earlier and there is some unfermented sugar, you could get too much CO2 in the bottles.

1886
Equipment and Software / Re: New Brew Kettle
« on: February 24, 2011, 11:51:21 AM »
Hey, Euge is this the stuff you're talking about?

http://www.williamsbrewing.com/ANTIFOAM-P2235.aspx

It says a few drops in and Erlenmeier...... how's that translate to a keggle?

It's most likely the same as this
http://www.northernbrewer.com/brewing/fermcap-s-1-oz.html
Except I have a 16 ounce bottle of it, a lifetime supply.
I use it in the boil - three or four drops stops the boil-over.
<looks like euge beat me to it>

1887
Other Fermentables / Re: Fermentation Temperature for Mead
« on: February 24, 2011, 11:13:05 AM »
The last time I used the sweet mead yeast (this was like 5 years ago), it finished at 1.004 -- hardly "sweet".  I agree that the dry mead yeast probably finishes far too dry.

What was your SG in that mead?  A FG of 1.004 - 1.001 is perfect in my book.  I just didn't like the flavor profile of the dry mead yeast.  IMO mead fg just can't be compaired with beer fg and therefore dry is a relative term.  cheers, j

Anyway, I use ale yeast in a lot of meads (mostly braggots, though) and ferment them at the appropriate temp for the yeast.
I used Montrochet in a varietal mead last year and followed pretty much the same temp schedule - low 60F.  Even after that it took a while before the heat of the alcohol subsided.

I agree ale yeast seems to be the best fit for braggots though I plan to do some wine yeast/braggot experiments later this year.  What was the ester profile in the mead fermented with wine yeast at low 60sF?  What were your overall thoughts on the mead?  cheers, j

Pretty delicate, like apples and pears.  It's nice, like a sparkling honey-flavored dry champagne.

1888
Other Fermentables / Re: Fermentation Temperature for Mead
« on: February 24, 2011, 10:03:26 AM »
The problem is.......I have never made a really good mead from this yeast. Have made some "really good" meads from wine yeasts, but this one has let me down majorly.

Which yeast?

1889
The Pub / Re: What's the Weather Like Where You Are?
« on: February 24, 2011, 05:35:01 AM »
The storm finally hit, starting around 6.  We got half an inch of graupel in about 15 minutes, tapering off into steady snow.  We're up to 4.5+ inches and counting, I think school will be canceled again tomorrow for sure.  At least this time there will be snow for us to go play in!

I had to look up graupel.  It must be one of those 100 words that eskimos have for different kinds of snow.

1890
Other Fermentables / Re: Fermentation Temperature for Mead
« on: February 24, 2011, 05:23:12 AM »
I used a big slurry of Thames Valley ale yeast in my batch of key lime melomel from December.  I kinda like how it tastes and it seems to have finished at 1.010 from an OG of 1.090 (I don't have my notes in front of me).  Hopefully I can get it to clear.  I put a two step Isinglass treatment in it Sunday, but it may have some pectin haze.
Anyway, I use ale yeast in a lot of meads (mostly braggots, though) and ferment them at the appropriate temp for the yeast.
I used Montrochet in a varietal mead last year and followed pretty much the same temp schedule - low 60F.  Even after that it took a while before the heat of the alcohol subsided.

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