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Messages - jeffy

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2011
I'll be loading up my gear and taking it to Southern Brewing's new space to brew for Teach a Friend Day.  Ten gallons of Dort Export.

2012
Equipment and Software / Re: Blichmann Beer Gun
« on: November 03, 2011, 02:09:09 PM »
I have also had the rubber tip fall off into a bottle more than once.  I'm vigilant about checking it before use now.
I also run some of the next beer through it into a container when bottling more than one beer.  Always start with the lightest, least flavorful beers and finish with the smoked and pepper beers.
I don't run sours through the beer gun.  I'd rather carbonate them in a plastic bottle with a Carbonator Cap and gently pour into cold glass bottles.

2013
The Pub / Re: The McRib is back!!!
« on: November 03, 2011, 01:52:53 PM »
Here where I live, McDonalds food and balut are equally available, and hold equal attraction for me - zero.

I cannot remember the last time I ate food from McDonalds.  I think LBJ may have been President at the time.

My wife likes to say with pride that she's the only person in the USA who has never had a Big Mac.  She may not be, but the fact that she's proud of her status is nice.
There are so many local places to get better food I tend to stay away from the chains.

2014
Beer Travel / Re: Salt Lake City
« on: November 03, 2011, 10:29:52 AM »
Strange laws, indeed.  You can't have a beer at the bar unless they put some food in front of you, for one.
 
I was impressed that the brewers there could coax a lot of flavor out of session beers.

2015
Yeast and Fermentation / Re: Aerating Wort
« on: November 03, 2011, 03:16:19 AM »

I found it for you.  Kinda pricey though.
Hey, it didn't work for me either.  Here's the link: http://www.williamsbrewing.com/22-AERATION-WAND-P490C106.aspx

2016
Beer Travel / Re: Traveling Ecuador
« on: November 02, 2011, 04:04:26 PM »
I do not have any plans to go to Ecuador, but that was a great post!

2017
General Homebrew Discussion / Re: Recommended Reading for Intermediates?
« on: November 02, 2011, 11:53:03 AM »
My most frequent reference book is Greg Noonan's Brewing Lager Beer (my copy doesn't say "new"). 
I also consult Jamil's Classic Styles when making up recipes.  It has very good tips.

2018
The Pub / Re: What's the Weather Like Where You Are?
« on: November 01, 2011, 02:19:24 PM »
This is the best time to live in Florida.  Highs in the upper 70's, lows in the 50's.  Very pleasant here in Tampa.

2019
The Pub / Re: German American brewer's diary
« on: November 01, 2011, 03:18:44 AM »
He doesn't say which side he fought on, does he?  I assume the North.
I like the casual way he describes going from penniless to wealthy and back more than once.  He certainly was resilient.

2020
General Homebrew Discussion / Re: What do you want Santa to bring you?!
« on: October 31, 2011, 07:31:39 AM »
I'd like a good sturdy hotplate to boil 4gal of wort indoors.  The new stove with the glass top, isn't cutting it.  I'm using a turkey fryer but when its freezing cold I'd like to have an indoor alternative.

I'd also like a keg meister with two taps, for the den.  Right now I have to go downstairs and use picnic taps in my keezer or frig.

And thats all I need.  And this lamp.
I want a new chiller.  And this ashtray.

2021
The Pub / German American brewer's diary
« on: October 31, 2011, 05:48:27 AM »
http://www.beerhistory.com/library/holdings/schneider_diary.shtml

I enjoyed reading this diary from the life an immigrant 19th Century brewer.

2022
Commercial Beer Reviews / Re: Timothy Taylor Landlord Best Bitter
« on: October 29, 2011, 02:11:00 PM »
Thanks, Jeff.  I was able to get a fresh pack of 1469 Yorkshire and 12 pounds of Golden Promise.  The recipe I found earlier today (Kristen England) called for 1/4 pound of dark crystal for 5 gallons.  I will be using 3/4 pound of Crisp 120 for 10 gallons.   Beersmith calculates this at 8.5 SRM.  He also uses a pound of dextrose in five gallons, but it sounds like you would think that's not a good idea.  Would this make it too dry in your opinion?
I've got Fuggles for 60 minutes, E.K. Goldings for 45 and Styrian Goldings at 5 minutes, about 35 BU's.
Thanks again for the help.
I wish I had some of that apple juice. 

2023
Commercial Beer Reviews / Re: Timothy Taylor Landlord Best Bitter
« on: October 29, 2011, 08:24:56 AM »
Where can I look for a recipe for this?
I'd like to brew it tomorrow.

2024
Going Pro / Re: I just want to be able to sell my beer
« on: October 28, 2011, 03:03:31 PM »
I don't know what the trend in established nano breweries is, but I would think that nano brewing and kegging are not good friends economically. This is simply because your 10 gal might be worth 150 in a keg (retail), but packaged in bombers at $10 each, that same batch is worth $400.  $400 - costs and labor is not much to live on, but it is substantially better than $150 - costs and labor which is probably an imaginary number.
Actually this is the reason our local brewer of Belgian style beers bottles in 750's.  He can get more money per ounce that way.  Plus it looks cool with corks and cages.

2025
Beer Recipes / Re: A belgianish IPA
« on: October 28, 2011, 03:00:19 PM »
I'll just say, for my taste, excessive hops (especially C hops) clash big time with spicy belgian yeasts. IMO you are best going moderate with hops using them to accentuate the other flavors, don't dominate or clash with them.
Not me.  I like to go with Denny's recommendations and use C hops.  Rye also is a nice touch in a Belgianish AIPA.

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