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Messages - jeffy

Pages: 1 ... 145 146 [147] 148 149 ... 191
2191
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.

2192
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.

2193
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.

2194
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.

2195
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?

2196
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

2197
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.

2198
The Pub / Re: What's the Weather Like Where You Are?
« on: March 31, 2011, 12:56:38 PM »
My wife reports some big Spruce, Oak, Orange and Raintree limbs down at our house.  No roof damage, but I guess it's time to buy that chain saw I've always wanted.
I wonder if Gordon's Florida vacation is all wet.
Coming your way, Blatz.

2199
Yeast and Fermentation / Re: Yeast cake rehydration
« on: March 31, 2011, 12:50:29 PM »
You could pour it into a sanitized jar and let it settle.  That'll give you time to clean the fermenter and let you use the MrMalty site to actually measure the amount to use.
That said, when I brew back to back batches I often syphon the finished batch out of the primary and then fill it with the new wort right onto the yeast.

2200
The Pub / Re: What's the Weather Like Where You Are?
« on: March 31, 2011, 10:41:39 AM »
I don't know how much exactly, but I'll bet we had 3 or more inches of rain this morning and 30MPH gusts.  I heard there was a tornado just east of my shop.  I had to wade through ankle deep water to get to a car at lunch time.  I thought March was supposed to go out like a lamb.....

2201
Beer Travel / Re: Beer in SW Florida???
« on: March 31, 2011, 10:34:22 AM »
I was not at home when I made this batch, so it was well water from the Florida Auqifer near Dade City if that's posted anywhere.  Wait, I found a report from a friend's well who lives within a few miles of the site:
pH 7.52
Alkalinity  170 mg/L
Conductivey     427 microsemins
TDS Total Disolved Solids    271 mg/L
Total Hardness  204 mg/L
Calcium Hardness  184 mg/L
Turbidity  1.06  ntu
 
Fluoride 0.128 mg/L
Chloride 15.9 mg/L
Nitrite  0.012 mg/L
Nitrate  1.795 mg/L
Sulfate  1.45 mg/L
 
Fe Iron: 0.140 mg/L
MN Manganese: 0.004 mg/L

Sodium 6.83 ppm
Calcium 68.9 ppm
Magnesium 1.65 ppm
Potassium  <1.0 ppm (not detected)

2202
Commercial Beer Reviews / Re: Raging b!tch
« on: March 31, 2011, 05:02:07 AM »
I honestly dislike their labels and am turned off by them. I guess its marketed for the 18-24 year crowd.
Me, too.  I actually find myself NOT buying the beer because of the labels.

2203
The Pub / Re: Don't post while drunk, Just a warning
« on: March 31, 2011, 04:10:07 AM »
Good for you for owning up to it.  I just hope you've straightened things out with your friend.

Now forgive yourself, because I'm sure the few of us who saw it already have.  No worries, really.  Really. :)

+1 
I saw it in real time and understood what it was.  No big ting bruddah.  Learn and move on.
I wondered what that was about at the time.
Good to see you are back.

2204
General Homebrew Discussion / Re: first time dry hopping
« on: March 31, 2011, 03:57:50 AM »
What color is the beer?  I can see how hops would be gettting brown in a stout or porter.

2205
Beer Travel / Re: Beer in SW Florida???
« on: March 30, 2011, 06:24:51 PM »
I picked up a pound of key limes at the store today.  It won't be enough for 16 ounces, but I figured I'd squeeze a few and see how much juice I get, then extrapolate how many I need.

Jeff, you never said what you thought of the zest idea . . . a great idea, or the greatest idea? :)  I'm going to zest one and see what I think of the aroma/flavor compared to the juice and make a call from there.  I'll go with somewhere between a cup and a pint of juice since you liked both, maybe adjust down if I use some zest.  It just so happens I'll be by the LHBS tomorrow, so I can pick up some yeast if needed.  I'm not sure what kind of yeast I have at home, but definitely some S-05 and/or S-04.  Any opinions on making mead with those?
I think that juice works well on its own in mead making.  Some of the best melomels I've judged were made by substituting some sort of juice for the water in the recipe.  I use zest in my witbier, but I don't know if it is needed in a mead that you've already used juice.  I'm not an expert here.  You should try it and see for yourself.
I'm one of those strange brewers who uses ale yeast for my meads, but that's because my most frequently brewed mead is usually a braggot.  I've had good success with cal common yeast in braggots.  It's all one big experiment, isn't it?
The Mohito mead that Joe originally made was as follows: key lime juice (one cup in 5 gallons), honey and water, fermented with sweet mead yeast, then mint leaves added in the secondary.  Delicious.

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