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Messages - jeffy

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I just mashed together all my left-over home-smoked malt on a beautiful Sunday afternoon.  I've got 8# pils smoked over citrus wood from 3 weeks ago, 7# pils smoked over pecan a year ago and 4# Briess pils malt smoked over cherry and hickory that I forgot I had it's so old.
I'm gonna hop it to 28 IBU's with N. Brewer and Goldings and ferment with Bock lager yeast.
All this because my LHBS was closed Christmas eve.  I say, "good for them!"
Merry Christmas!

General Homebrew Discussion / Re: White Castles and Beer
« on: December 22, 2011, 02:27:58 PM »
At NHC in Minneapolis (IIRC) one of the booths was serving White Castle burgers.  I had a hard time only eating a couple.  Forbidden fruit, I guess...

They were still warm, too.  That was a nice treat.

Ingredients / Re: help me choose hops
« on: December 22, 2011, 11:39:22 AM »
Gary and I agreed that what a lot of people perceive as "earthy" we find more "dirty" or "woody".  Join the club, Martin!

Cheesey and musty to me, but I can understand what you mean by "dirty".  Send me a membership card.

I was going to brew Monday with my brother in law, visiting from N.C., but then I found out that he is no longer drinking due to liver problems, so I don't want to tease him too much. 
I could still brew something Saturday or even Christmas day.  Perhaps a Rye IPA, half with Belgian yeast….

Ingredients / Re: Weyermann Floor Malted Bohemian Pilsner Malt?
« on: December 21, 2011, 10:26:30 AM »
I have used it with a single infusion and got better results, more efficient, than their regular pils malt.  The flavor was subtly different, but I can't remember the specifics.  I do remember preferring it.

Beer Travel / Re: My kingdom for a Wisconsin IPA
« on: December 20, 2011, 07:40:42 PM »
Lakefront IPA is also good and local.

Beer Travel / Re: St. Augustine - stay?drink?
« on: December 18, 2011, 10:40:31 AM »
Long time brewer/sudzz drinker.Am looking for recommendations for pubs in the St. Augustine, Fl. area.  I am aware of the AiA alehouse owned by Gordon Biersch. Are there other brewpubs in the area of merit??

   Also, I would like to hear of recommendations for lodging for a week in February for a husband/wife that would be clean and not break the bank. Already have flight tickets so time is of the essence to secure a place to stay.
Thanks for any and all help

We have stayed at the St. Francis B & B.  It's right downtown so everything is walkable, plus it is haunted, always a plus. 
There's a good beer bar called Rendesvous in the shopping area.

Homebrew Clubs / Re: homebrew club officer advice
« on: December 16, 2011, 07:51:43 AM »
Although I don't really enjoy begging for swag, I have found that most beer related businesses are more than happy to contribute when asked.  The regional distributors have been good to us as well as local homebrew shops and microbreweries.  You will want to offer something in return, such as putting their logos on your web page and thanking them publicly somehow.

Homebrew Clubs / Re: homebrew club officer advice
« on: December 16, 2011, 06:39:22 AM »
What sort of "help" do you need from local shops and breweries?  Swag for raffles?  Ask and you shall receive.

In my opinion one of the most important things is to have a consistent meeting place.

The Pub / Re: Idaho miners
« on: December 15, 2011, 11:41:47 AM »
I am WAY too claustrophobic to ever be able to do anything like that.

This. I don't know if I could ever get over the idea that there's hundreds, let alone thousands of feet of solid material between me and the sky.

I appreciate the fact that there are folks who can do this (or due to their situation have to), but unuh, no way, no how.

I guess you won't want to go cave diving then.  It's kinda like that except you're under water under rock.

General Homebrew Discussion / Re: Things Picking Up in the Carolinas
« on: December 15, 2011, 05:49:00 AM »
And I'm not talking about the beer in the new place, I'm talking about the beer company wide.  It happened with a certain local brewery who expanded to an east coast location about 15 years ago.

I visited that brewery in N.H. a year or so ago.  I can attest that they lost their small business "charm".  I remember the slogan "ya sure ya betcha" from the early nineties on a bottle of Ballard Bitter.  Bigger is not always better, but if any company can keep its focus during growth, I'd bet on Sierra Nevada.

The Pub / Re: Christmas Lights
« on: December 14, 2011, 05:30:23 PM »

She can tell me what to do, when to do it, or how to do it, but not all three. ;)

ahh the law of Indeterminacy in action!

Is that similar to the race car corollary? Pick two - do you want it fast, cheap or reliable?  If its cheap and fast it won't be reliable.  If it's fast and reliable it won't be cheap.  If it's reliable and cheap it won't be fast.
I can see how this would apply to a significant other.

All Things Food / Re: Nice Rice
« on: December 14, 2011, 03:31:00 PM »
rice cookers are also nice but as euge pointed out, it's just another unitasker. If I ate rice everynight it might be worth it.

A unitasker for sure, but a very utilitarian one.  We make up a pot of rice first thing in the morning just about everyday.  It is by far the predominant starch we eat.  What's left in the rice cooker pot at the end of the day goes into a plastic container in the frig.  What collects in the plastic container is used to make fried rice in the wok.  Fried rice needs rice that's at least day-old to work right.

Two words:
Spam musubi!

BTW the proper pronunciation for fried rice here in Hawaii is "fryrice."  All one word.   ;D

We have a similar combined food word here: "devilcrab" for deviled crab.

Yeast and Fermentation / Re: I am new to lager
« on: December 14, 2011, 03:28:35 PM »
I don't have any problems with sulfur odors as long as I let the yeast finish up its work.  I switched from all the cold break going into the fermenters to very little of the cold break making it to the fermenters a year or so ago and I can't tell whether the beers are any better after than before.  No difference in sulfur that I can detect.  
I'm not winning as many contests as I used to though.  Perhaps I should revert back to retaining some cold break......

Kegging German Pils and Timothy Taylor Landlord, both of which have been dry hopped while I consumed the first five gallons in each keg.  It should be interesting to try to compare.

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