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Messages - jeffy

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1921
General Homebrew Discussion / Re: BJCP Exam Question
« on: December 08, 2011, 03:24:38 PM »
Once you have taken the complete exam you can sign up to take either portion or both parts again, assuming you can find an exam near you with extra seats.  The changes for the tasting portion are minimal, I think.  Six beers, instead of three if I read that correctly.  Here's a pdf I found on the new changes:
http://www.bjcp.org/docs/newexam.pdf

1922
Equipment and Software / Re: march pump stuck
« on: December 08, 2011, 02:41:26 PM »
I have had to clean sticky stuff from the impeller more than once, probably from not cleaning and rinsing thoroughly enough.

1923
Commercial Beer Reviews / Re: Old Speckled Hen
« on: December 08, 2011, 01:44:29 PM »
Especially when you can get Adnams on cask in the same neighborhood, eh?
I visited Bury St. Edmunds a few years ago.  Cute little town with a nice park and a big brewery as I recall.

1924
Equipment and Software / Re: CFWC upgrade in the works.
« on: December 08, 2011, 12:35:59 PM »
Nice.
"joy to me, woe to you"?  Interesting translation of your signature line........

1925
Other Fermentables / Yeast choices
« on: December 08, 2011, 11:18:25 AM »
I "used up" the last of my key lime mead at the AHA ralley last night (it was quite popular - Charlie said he liked it) and want to make more this weekend.
I had used Thames Valley ale yeast for last year's batch, but I was thinking of other options this time.  I have Bock lager yeast and Belgian Ardennes yeast on hand.  Which do ya'll think I should try in a fairly dry, sparkling, standard melomel?

1926
Something you might try is to put the kettle in your oven, assuming it will fit. Get it to a boil and then place it on a burner to finish. The oven heats the entire pot, so you don't risk burning or caramelizing the wort during heatup. I would recommend putting a remote sensor in the wort so you know when it approaches boiling, so you can get it out of there before it boils over. I set my oven at 250F for food, because I'm not in a hurry. Not sure what to set it for with wort, but I would suggest starting around 300 -350.

I've never done this with wort, but I do it all the time with pots of food that I need to cook for long periods of time. It beats having to keep stirring to keep the food from burning on the bottom of the pot.

Brilliant!  I never thought of that.

1927
General Homebrew Discussion / Re: Happy Birthday AHA!
« on: December 07, 2011, 08:09:44 PM »
I just had a beer with Charlie at the AHA rally at Cigar City.  Happy Birthday, AHA!

1928
Our club is doing our annual 24 hour brew-a-thon camp out at the Sertoma Youth Ranch in Dade City, Fl.  I have the sweet Saturday mid-morning shift.  Everybody is welcome to stop in and brew or watch others brew.  We'll start at 9pm Friday and brew through to Saturday night, then have a pig roast.

1929
Commercial Beer Reviews / Re: Celebration is out again
« on: December 07, 2011, 05:19:40 AM »
I'm on my third twelve pack.

1930
Going Pro / Re: Unwritten rule for Pro Brewers
« on: December 06, 2011, 08:38:49 PM »
Have you been to NHC before?  Seems like 90+% of the men have facial hair.  I think it has to do with brewing in general.

I see what you mean, although I would guess it's closer to 75%


Hey, I'm in that photo!  I'm the guy with the mustache!

1931
Events / Re: AHA Rally at Cigar City Dec 7
« on: December 06, 2011, 12:57:03 PM »
You neglected to say, "and meet jeffy!"

1932
Commercial Beer Reviews / Re: Old Speckled Hen
« on: December 05, 2011, 06:08:37 PM »
First had it in the bottle in the states.  Had a caramel candy sweetness that said pasturised/oxidized, but others I know like that.  Then had it in a pub in London on cask.  A much better beer that was good in a malty way.  Not what I seek out in the UK, but not a bad beer if that is the best on cask.
I had it on cask at a pub in London in spite of the warning from the publican: "it's really strong - 4.8%!"  Turns out the cask had gone bad and was significantly sour.  Perhaps his warning should have been heeded. 
The pint I remember having just before this was one of the best ever, fresh, local Fullers London Pride.

1933
Equipment and Software / Re: CFWC upgrade in the works.
« on: December 05, 2011, 03:32:27 PM »
Makes sense. Right now the chill water input is on the sam end as the hot wort input. Do you think switching chill input to the output end of the wort would make any difference?
What you have is NOT a counterflow wort chiller.  It is a paralell flow wort chiller.
I'm interested in the answer though, if someone knows.

1934
Beer Recipes / Re: Modification question
« on: December 05, 2011, 03:12:27 PM »
It is not clear to me how many gallons of beer you want to make in this batch.  Is the total going to be 3 gallons or did you plan to boil 3 and then add something post boil to bring it to 5?

1935
The Pub / Re: What beer opened your eyes?
« on: December 04, 2011, 08:06:50 PM »
I've been thinking about this for a week now and can't say there was a particular game changing beer or pub that drew me towards craft beer.  I have always gone for beer that was either a local product or not in the mainstream.  Even back in the mid seventies I remember doing blind taste tests with local beers (in Cincinnati we had several) and imports.  The best import at the time was Heineken and our local Burger beer outclassed that easily.
That said, I had a beer while attempting to hitch-hike through Belgium in 1973 that knocked my socks off.  Or more accurately knocked my guts out.  Some sort of sweet cherry beer served in a goblet in a dirt-floored house with a party going on that drew the police.  Naked people were dancing on the roof of the car we came in.  I woke up the next morning sick in the graveyard beside a medieval church.  I spent the next day in Antwerp asking bartenders what kind of beer that might have been.
Ahh, the 70's…….

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