Messages

2191

The Pub / Re: Beer Quotes

« on: August 14, 2011, 05:15:34 AM »

"Without question, the greatest invention in the history of mankind is beer. Oh, I grant you that the wheel was also a fine invention, but the wheel does not go nearly as well with pizza." - Dave Barry

"Not all chemicals are bad. Without chemicals such as hydrogen and oxygen, for example, there would be no way to make water, a vital ingredient in beer." - Dave Barry

"The letters in 'Brace Beemer' can be arranged to spell 'Embrace Beer.'" - Dave Barry, referring to the actor who played the Lone Ranger on radio

"All other nations are drinking Ray Charles beer and we are drinking Barry Manilow." - Dave Barry

When I heated my home with oil, I used an average of 800 gallons a year. I have found that I can keep comfortably warm for an entire winter with slightly over half that quantity of beer. --Postpetroleum Guzzler, Dave Barry

2192

All Grain Brewing / Re: Head retention in German pils

« on: August 13, 2011, 05:11:29 PM »

I found this on a site about Weyerman Chit malt.  Sounds interesting.
"Chit malt is made from highly undermodified barley and can be used up to 10% of the grist. Its purpose is to increase foam and head retention in the finished beer and may increase hop profile (Briggs). It is kilned to same degree as normal pilsener malt."

2193

Ingredients / Re: Rookie looking for guidance...

« on: August 13, 2011, 01:13:00 PM »

I kinda doubt you can make an actual Wit from an extract kit, but you can certainly make a pale wheat beer from extract and add spices to it (coriander, orange peel) at the end of the boil and make something very wit-like.  Combine this with the appropriate yeast and you'll have something very reminiscent of the style and sounding pretty good for a summer beer.

2194

The Pub / Re: Crazy Eyes

« on: August 12, 2011, 03:21:57 AM »

The publishers of Newsweek used that picture of her so that you would have exactly that reaction.  Nice huh?

They made a big deal about exactly this on the Day Show with John Stewart the other day.

2195

Equipment and Software / Re: BeerSmith 2.0 reviews

« on: August 11, 2011, 06:27:17 AM »

Anyone try the Mac version?  I had heard at least one person say they thought it was "buggy".

I have it on my macbook, but I'm still more accustomed to promash and am learning this new program slowly.  I haven't seen any "buggy" problems so far and the author seems to be responsive to suggestions.

2196

General Homebrew Discussion / Re: What's Brewing This Weekend - 8/12 Edition

« on: August 10, 2011, 02:34:57 PM »

My wife and I are going to Philly and NYC for a few days.  I'm looking forward to some beer/pub research.

I was in NYC last weekend.  The local homebrewers (a great bunch, BTW) met me at Rattle N Hum near The Empire State Building.  I think it was on 33rd between 5th and Madison.  They have a web site.

Great selection!  They had an IPA festival recently, so many were still on tap.  They had 5 gravity casks and 2 hand pumps, plus something like 40 taps.  I didn't have food while there, but what I saw looked great (like a proper English breakfast).

Two big thumbs up if you're in midtown.

I'll have to give them another chance.  The one time I was there I had the worst bartender I've ever had (and I have been to a few bars in my day).  Normally when I sit at the bar I get a little faster service than at a table, but not with this guy.  My first three choices from the cask menu were out (ha had to check with a server to find this out on each request) so I decided to get a sampler of 4 small glasses.  20 minutes later and he only had three of the four.  I think he was stoned or hung over or otherwise unable to remember simple tasks, like glance at a customer on occasion.
My favorite pub in Manhattan is Blind Tiger in the W. Village.
Philly has too many favorite pubs.  What a great beer town.

2197

General Homebrew Discussion / Re: What's Brewing This Weekend - 8/12 Edition

« on: August 10, 2011, 09:22:35 AM »

My wife and I are going to Philly and NYC for a few days.  I'm looking forward to some beer/pub research.

2198

Yeast and Fermentation / Re: Repitching onto a gelatin-ed yeast cake, should it be done?

« on: August 10, 2011, 06:07:16 AM »

I would think that the yeast would not floc out because of all the sugars available.  The gelatin would sink, but it wouldn't necessarily take the yeast with it.  But I've never tried it.

2199

Homebrew Clubs / Re: A 2-3 hour "How to brew all grain" class suggestions

« on: August 08, 2011, 06:08:32 PM »

This would make a long day for the teacher, but what if you organized it like a cooking show on TV?  You could start a mash for the class, then, when the temp and pH is set, pull out the mash that has been magically resting for an hour, which elves or kitchen gnomes started before the class got there.
Sorry, just thinking of how much work that would be makes me tired.  Just an idea that popped into my head watching foodtv.
<edit> reading the first post again, this was already on the table.

2200

The Pub / Re: Diana Nyad - In the Water!

« on: August 08, 2011, 12:13:24 PM »

I believe she's already in Havana.

She started in Havana and is about 1/3rd of the way to Key West now.

Oh, I completely missed that. 
For some reason I thought she started in Key West and when I looked at your tracking map early this morning, there she was in Havana.  I guess more coffee before posting is a good idea.

2201

The Pub / Re: Diana Nyad - In the Water!

« on: August 08, 2011, 07:03:15 AM »

I believe she's already in Havana.

2202

Beer Recipes / Re: Split batch D-180 and Cane sugar

« on: August 07, 2011, 02:01:02 PM »

I brewed "these" today.  I started by mashing 14# of pils malt and collecting the first runnings for a 5-gallon batch of Belgian Strong Golden Ale.  What I was going for was about 1.060 before the boil as I intend to add sugar after the fermentation starts.  This worked out pretty well.  After the boil the gravity was 1.070 as planned.  I will add 1.5 pounds of sugar later.
While that was boiling I added 3 more pounds of pils malt to the "spent" mash plus 2# dark Munich and 1# caramunich 57L.  This mashed for an hour, but my math and/or predictions weren't too precise, so I had to add some malt extract to the kettle on the second boil to get an appropriate gravity for a Double before the sugar addition.  I intend to add 2# of D-180 after the fermentation starts.
Long story short I think I made a triple double.

2203

Equipment and Software / Re: BrewsStand Costs?

« on: August 06, 2011, 09:20:24 AM »

When you hit that link it says "nothing to see here"
Is your photo locked?  It needs to be accessible to the general public.

2204

Equipment and Software / Re: BrewsStand Costs?

« on: August 06, 2011, 07:19:59 AM »

  I have no idea how to post a picture otherwise i would post a pic of my stand for you.

First you have to post the pic to a web-based photo site, like picasa or potobucket.  Then you copy the address of the photo in the middle of the symbols that look like this

oh ok.

[img][img] is what Imeant to type.  Click on the symbol that looks like a picture and that will show up in the post.

2205

Equipment and Software / Re: BrewsStand Costs?

« on: August 06, 2011, 05:30:59 AM »

  I have no idea how to post a picture otherwise i would post a pic of my stand for you.

First you have to post the pic to a web-based photo site, like picasa or potobucket.  Then you copy the address of the photo in the middle of the symbols that look like this