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Messages - jeffy

Pages: 1 ... 140 141 [142] 143 144 ... 215
2116
They've been doing some seasonals here, too.  A pretty decent APA, which they called an IPA  ;) and an American style Bock in the spring, sorta like Shiner.

2117
Brewing a Wit on Sunday and smoking a bunch more malt.
My friend from Swamphead Brewery is coming down from Gainesville with three sacks of malt to smoke on my smoker.  The Alder Smoked Porter we made with the last batch took first place at the WaZoo beer festival out of about 250 beers, so he wants to make 10 more barrels so he can have a batch with chipotles.
(I wonder if there's a market for cold-smoked malt?  Should I start a thread on ingredients?)

2118
Dang.  This is one reason I never leave the CO2 on.  The loss is limited to the pressure in the keg.
It's such a shame to mop up good beer.

2119
The Pub / Re: "Never Again" beers
« on: August 24, 2011, 03:18:06 AM »
You should ask Denny to tell you about his ale made with chanterelle mushrooms - might make you take a double take on ingredients that can and have been used in beers.  I thought he was crazy at first, now I am curious as hell to try it.  ;)

Well, Keith, you'll get a chance.  I'm gonna make a batch to serve at Club Night at NHC next summer!  The chanterelles work because they subtly blend in, unlike chiles which stomp on yer palate!
Depends entirely on the amount and type of peppers.

2120
General Homebrew Discussion / Re: 10 easy steps to being a better brewer
« on: August 23, 2011, 02:22:39 PM »
Enter competitions and try to understand the judges' feedback.  Learn from their comments instead of scoffing at them for dissing your beer.

2121
The Pub / Re: "Never Again" beers
« on: August 23, 2011, 12:32:32 PM »
Chili beers can be interesting but I never want more than one of them, personally.
I think my Poblano Witbier is nearly perfect as a lawnmower beer.  I can drink a couple pints easy on a hot day.  AND it's good in steamed mussels.

2122
The Pub / Re: Endlessly Amusing
« on: August 23, 2011, 11:18:27 AM »
Muffin one was excellent indeed. 

a few more:

"I was walking down the street the other day when the prescription on my glasses ran out"

"I am going to get a tattoo over my whole body of myself... only taller"

and finally;

"I have an huge shell collection. I keep it on all the beaches of the world. Perhaps you have seen it?"



Those sound like Steven Wright.
He was going to make wine, only pre-age it by using raisins.
He lived on a one way dead end street, but doesn't know how he got there.
He had to put tape on all the mirrors in his house so he wouldn't accidentally crash through into another dimension.

2123
General Homebrew Discussion / Re: New AHA Logo
« on: August 21, 2011, 10:28:13 AM »
I like the new logo.
Now, can anyone tell me why the "O's" are made to look like doughnuts in the banner? ???

Isn't looking like a doughnut a fundamental part of being an O?
Not always.  Smetimes an O is just an O. ;)
I'm talking about the O's in HOMEBREWOPEDIA in the banner just up there ^.  They look like plain cake doughnuts, while the rest of the font looks like plain caps.  Maybe they need some chocolate (malt).

2124
General Homebrew Discussion / Re: New AHA Logo
« on: August 21, 2011, 05:16:32 AM »
I like the new logo.
Now, can anyone tell me why the "O's" are made to look like doughnuts in the banner? ???

2125
I brewed an alt yesterday and screwed up.  I was fly sparging and got busy and forgot to shut the valve from the HLT(and I was absolutely sober).  The first time I noticed was when the kettle began to run over.  So I took 3 gallons from the kettle and boiled it down to a quart, like I do my wee heavy.  So we'll see what happens with it
Sounds like an elegant solution that would work well for an Alt.
No brewing for me as I have to catch up from being gone last weekend.

2126
I like to support them because they support the craft beer brewers and home brewers here in Florida.  The brewmaster at the Tampa brewery is a genuine nice guy and lends our club the bier garden every year to do the judging of our local competition.  He once gave me the recipe for Black and Tan, which turns out to be a blend of the Porter and Lager, so two recipes actually.  When I told him I was having trouble finding "high maltose corn syrup" he gave me a bucket full of it out of his bulk silo.  And yeast.  And hops.  Real nice people.

2127
All Grain Brewing / Re: So, how long to do a 5 gallon all-grain batch?
« on: August 20, 2011, 07:44:02 AM »
The first time I did an all grain brew, it took me over 8 hours. I have since refined my methods, and can do it in 5-6 hours.  Time well spent, if you ask me.
For me, the quickest would be just over four hours and the lengthiest about six, depending on the mash schedule and the boil time.  I get some prep work done the day before, setting up the equipment and milling the malt.  Having more than one burner helps speed thing up, I think.

2128
Commercial Beer Reviews / Re: Timothy Taylor Landlord Best Bitter
« on: August 20, 2011, 05:14:44 AM »
On cask in an English pub.  Will say more later.
That's the only way I've ever had it, too.  I remember the pub, but I can't remember exactly where it was.  That trip was ten years ago.

2129
Heard a pretty simple Arrogant Bastard clone recipe on The Jamil Show the other day.

15lbs of C-120L and 1lbs of Chinook?? j/k ;D

No brewing this weekend - more work on the new brewery (and the house around it that my wife seems more focused on) and diving into the latest tapping of my house IPA which somehow tastes like the best yet - no new changes to the recipe in a long time, guess I just captured some magic on this one.
I have tasted your IPA and really liked it and now you're saying it's even better? 
What kinda dry hops?

2130
Classifieds / Re: Wanted: Wet Hops
« on: August 18, 2011, 12:40:24 PM »
No way that would work. It would probably just make the beer bitter.

But they would be wet.

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