Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Messages - jeffy

Pages: 1 ... 141 142 [143] 144 145 ... 223
I think that they tried a little too hard to draw in the non beer geek viewers by introducing drama into each episode.  Every show had some sort of arbitrary deadline that had to be met or else and a back story about dumping a huge batch of beer.  I understand that it was intended to show a business side to a craft beer show, but it just seemed so contrived to me.  I was entertained by the recreation of a historic or rare style, not by the drama of a deadline they had to meet for no apparent reason.
I wonder if they have some more episodes that they filmed and are ready to broadcast.

General Homebrew Discussion / Re: missed gravity
« on: October 06, 2011, 01:30:52 AM »
Call it an American Stout?


Beer Travel / Re: 20 best bars for beer geeks
« on: October 05, 2011, 10:56:29 PM »
I've been to 11 out of the 20 in the article.  They were all pretty amazing.

11 here also.  Have you hit HopCat yet?  I like that place, really like it!
We'll be in Grand Rapids tomorrow.  Is that the best place?  I haven't researched it yet.

Those are broad descriptions of what the hops will smell like.  This can lead to interpretation errors.

Earthy?  That could bring up several things.  I usually think of the smell of a freshly plowed field, or potting soil.  Target is earthy.

My wife thought this was funny.  Read the comments that correct his thinking.  If you ever get a chance to talk to Pete Brown, make the most of it.

That was pretty funny, thank you very much.

I think of English hops as being earthy and musty, almost spoiled (or at least the opposite of fresh and "bright"), especially E.K. Goldings.
Sometimes certain hops can be tinny and metallic, which could be interpreted as bright.  Willamette tastes like this to me.

Beer Travel / Re: 20 best bars for beer geeks
« on: October 05, 2011, 10:04:32 PM »
I've been to 11 out of the 20 in the article.  They were all pretty amazing.

Beer Recipes / Re: O'IPA
« on: October 05, 2011, 09:57:39 PM »
I use Munich in my IPA at about 20% and crystal at about 10%.  It lends a nice malt background to the hops.
What is SSOS?

BL does have some caramel where as PU is probably straight pilsner malt with a tripple decoction mash which adds color (BJCP guidlines for Boh Pils give a top limit of 6SRM which is on the cusp of amber.  BL uses Hallertau hops for flavor which does have some of the same aromas that you'd get from saaz in my opinion.

A lot of people hate on Sam Boston Lager but I can always find a place for it -it's a well made beer.  Think of how many resteraunts would only have Bud Miller Coors on tap if it weren't for BL!
I say this all the time.  I give thanks to Boston Lager just for being available in about any 7 11 in the country.

The Pub / Re: Which beer would you close with on the GABF weekend?
« on: October 03, 2011, 02:31:31 PM »
I think I would be going for something more session-like than an I2PA.  A refreshing low gravity English bitter sounds good to me after a huge beer weekend.  Plenty of beer flavor, but not so damaging to the liver.

Beer Travel / Re: Local beer recommendations - MI, MN, WI, SD, ND
« on: October 02, 2011, 05:02:30 PM »
Thanks, Jeff.  We bought a little bottle of cider at the High School craft fair in Oscoda yesterday.  It was so much more tart and flavorful than what I can get in a store in Florida.  'Heading for Charlevoix now (with a quick stop for an IPA at Big Buck in Gaylord) and hope to have a late lunch at Shorts in Bellaire.  Big Buck is odd in that the lowest ABV on their whole beer menu of 16 beers is 6.2% and that's the Light Beer!

Kegging and Bottling / Re: bottle carbonating an Imperial IPA??
« on: October 01, 2011, 08:39:19 PM »
I would give the bottles a chance to carbonate at room temp for several more weeks before any additional yeast additions.  All that uncapping and pouring would add unwanted oxygen to it and should only be a last resort.

General Homebrew Discussion / Re: Google Beer
« on: October 01, 2011, 05:59:43 PM »
I mentioned this to my lovely wife and she just said, "marketing."
I think Sam is a wizard at marketing and beer is just a fun hobby for him.  It is nice to see someone doing the unusual on a national scale.

Beer Travel / Re: Local beer recommendations - MI, MN, WI, SD, ND
« on: September 30, 2011, 09:51:48 PM »
'Just got to Michigan today and am having a Founders Centennial IPA as I type.  We had lunch at Sullivan's brew pub in Frankenmuth and are now enjoying the view of Lake Huron from a funky 1950's cabin.  At 41F it is way colder than Florida, but still a nice change.

The Pub / Re: It's Baseball Season!
« on: September 29, 2011, 03:32:35 PM »
Totally amazing.  I had to go to bed before all that happened and was actually shocked to see the results in the paper this morning.  Last regular games of the season and it goes down to 12 innings.  Wow.

All Things Food / Re: Making Hot Sauce
« on: September 27, 2011, 09:04:16 PM »
You may want to experiment with adding some other, sweet ingredients, like carrots or fruit.  It can still be as hot as you want, but adds another dimension to the flavor.
Be careful how you store it, too.  A friend of mine made some hot sauce by boiling down peppers and water for a long time and bottled it, but it started to ferment after bottling for some reason.  It can be a real nasty surprise to open a carbonated bottle of hot sauce.  Wear safety glasses.

Pages: 1 ... 141 142 [143] 144 145 ... 223