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Messages - jeffy

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2131
I brought my Smoked Beer book to the Vegas NHC and had both Ray Daniels and Geoff Larsen sign it.  'Caught them both at the judging table.

2132
Yeast and Fermentation / Re: Open fermenting a Saison
« on: April 05, 2011, 07:54:16 AM »
I was thinking about using open fermentation with a Saison in June.  The main reason for using open fermentation is that it increases esters and phenols correct?  Can anyone think of any reason that open fermenting a Saison would be undesireable?
Why would you think that an open fermentation would promote esters and phenols?  I'm thinking it would only do two things, first there would be no head pressure from the activity which wouldn't make much difference on a homebrew scale and second it would make the wort more susceptible to contamination.
Or am I missing something?

2133
General Homebrew Discussion / Re: have you had a chemay?
« on: April 04, 2011, 02:32:32 PM »
The 3522.  Its tartness and phenolics really complement Am. hops.  I've got one in the fermenter right now that used Chinook, Centennial, Cascade, Amarillo, and Falconer's Flight.
My current Belgian IPA used 1388 (Belgian Strong).  I like it - not overpowering phenolics, mostly spicey, peppery flavors.  I used Palisades in it, but I think too much hop flavor overwhelmed it at first.  It's much better now that it has some age.

2134
General Homebrew Discussion / Re: have you had a chemay?
« on: April 04, 2011, 02:25:14 PM »
I like Wyeast 3787 for both those styles.  I also like Wyeast 1762 for the dark strongs.  Those are WLP530 and WLP550, respectively.

Going over old notes while brewing last night, I noticed that I used 3522 (Belgian Ardennes) in a batch a couple years ago.  The batch turned out memorable, though I have no notes as to flavor.  Just fond memories and empty bottles...

I've not used the yeast since but I just might try it again in the near future.

That yeast also makes a killer Belg/Am. IPA.
Denny, which one 3522, 3787, or 1762?

2135
Yeast and Fermentation / Re: Conical fermenter HELP
« on: April 04, 2011, 02:20:39 PM »
THE MOST IMPORTANT REASON to use a stainless conical over a glass carboy is the improved safety.  I really like my Blichman conical. But does it make better beer?  Probably not.  But I don't have to worry about severing a limb.
Wait. What?  Have there been reasonable glass carboy brewers that have sacrificed limb for their craft?  
I have a friend who almost lost his hand (and an awful lot of blood) once from a broken carboy.  Imagine one shattering when you are holding it upside down to drain.  All it takes is a little bump.  I've broken 2 in 20 years, but never injured myself.

2136
All Things Food / Re: BBQ Style
« on: April 04, 2011, 12:35:20 PM »
Nice looking lamb burgers!  We make lamb burgers pretty regularly in the summer.  We spice ours with garlic, mint, serrano pepper, salt and pepper.  We top them with roasted poblano peppers and use a homemade mint yogurt sauce as a condiment.
That sounds delicious!  I'll have to rememeber to try that.

2137
Ingredients / Re: How to use tea in beer?
« on: April 04, 2011, 10:59:17 AM »
The Saison Athene from St. Somewhere uses Chamomile nicely.

2138
All Things Food / Re: A new Sushi place
« on: April 04, 2011, 04:20:28 AM »
our favorite place closed down.  there are a couple over-priced places in casinos that are decent and there are a couple in ocean springs that are a bit of a chore with a 9 month old in tow, so we are suffering without sushi at the moment.  we are probably making the trek over to chef scott's in ocean springs.  one good thing about it, carry in your own beer, which is huge for mississippi.
We had a sushi restaurant here that did not yet have its liquor license and welcomed guests to bring their own beer.  It made it a whole lot more fun to plan the meal.  Instead of relying on the usual sushi place favorites, like Sapporo, you could bring a witbier or a Belgian Golden Strong and see what matches up well.  It was nice while it lasted.

2139
All Things Food / Re: A new Sushi place
« on: April 03, 2011, 07:12:30 AM »
LOL!  I love their site banner, in huge font:

Hazuki sushi         
 we are closed on wednesday

It's like their motto or something!

One of my favorite t-shirts is from the Walker Art Center in Mnpls that simply says, "CLOSED MONDAYS"
I wish it were MY motto.

2140
Ingredients / Re: LHBS oak chip alternatives
« on: April 03, 2011, 07:10:03 AM »
I wouold personally look at it as a fortuitous sign from the beer gods. Oak flavor is just going to make a mess of a IIPA. A IIPA should be all about the hops. My .02.  ;)

Don't tell that to the brewers at Cigar City.  They've always got their IPA on different kinds of oak.  Right now at the tasting room it is Jai Alai on White Oak.  Mmmmmm good.

2141
Beer Travel / Re: Beer in SW Florida???
« on: April 03, 2011, 07:03:52 AM »
My limes must have been bigger than yours.  I got about 16 ounces of juice out of a dozen or so fresh key limes.

2142
The Pub / Re: Howdy everybody!
« on: April 02, 2011, 01:24:32 PM »
Denver, huh?  Nope.  NO brewers there.  [/sarcasm]  ;)  lol  Welcome!
Where you at, Mr. Monger?
He's a Seattle guy.  I'm going to try to meet him for a pint if this script will finish so I can start the next one . . .
Actually I knew that, but he had just suggested that some else put his location in the sig line........
Wait, that was Denny.

2143
The Pub / Re: Howdy everybody!
« on: April 01, 2011, 02:14:23 PM »
Denver, huh?  Nope.  NO brewers there.  [/sarcasm]  ;)  lol  Welcome!
Where you at, Mr. Monger?

2144
All Things Food / Re: Cold Smoking / Smoking Cheese/Fish?
« on: April 01, 2011, 12:46:17 PM »
There are some pictures of my smoker here:
http://www.homebrewersassociation.org/forum/index.php?topic=2814.0

2145
Beer Travel / Re: Beer in SW Florida???
« on: April 01, 2011, 07:50:29 AM »
Ron Raike is brewing small batches on a 20 gallon BrewSculpture at the newly opened Shipyard Emporium up in Winter Park, Florida.  That would be worth driving to Orlando for.  Plus they feature guest brews from just about all Florida micros, and I hear the food there is great too.
He's going to be making my Poblano Wit soon.  Hopefully I'll get a chance to try it out.

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