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Messages - jeffy

Pages: 1 ... 148 149 [150] 151 152 ... 222
2236
Ingredients / Re: Honey into fermenter of IIPA
« on: August 16, 2011, 04:06:23 PM »
Are we going to have another discussion of the differences between real and apparent attenuation?  The last time it gave me a headache.

2237
The Pub / Re: "Never Again" beers
« on: August 16, 2011, 07:31:10 AM »
I attempted to drink Dave's Cave Creek Chili beer twice.  Truly awful the first time.  A few years later pretty much the same the second time.

2238
Going Pro / Re: Becoming a professional Brewer
« on: August 15, 2011, 07:35:25 PM »
Most people will tell you to find work, even if it's volunteer work, at a brewery. 

2239
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.
(Quoting my own post here as a follow-up). I had lunch and a few beers at Rattle and Hum today in NYC.  Service was polite and prompt and the beer and food were excellent.  There was only one cask available, a Belgian Quad, I think, but I opted for some other draughts.  A very good experience this time.  My first visit there was when they were only just opened and now 3 years later, they have their act completely together.  My server was a certified Cicerone.
In Philly Saturday I had lunch and a flight of beers at Kraftwork in Fishtown.  The beer can chicken sandwich was awesome.

2240
Beer Travel / Re: Limestone Brewing? Plainfield IL, Chicago burbs
« on: August 15, 2011, 04:52:50 AM »
Might as well cross post it Lennie.  Otherwise I'll never see it. ;)
Me, neither.

2241
Pimp My System / Re: My new HERMS rig
« on: August 14, 2011, 05:16:04 PM »
Very pretty.
How do you remove the stainless tubes from the kegs for clean up and grain disposal?  From a distance it looks like they are permanently attached.

2242
Beer Travel / Re: Portland, ME ; North Conway, NH and Burlington, VT.
« on: August 14, 2011, 04:24:45 PM »
I am taking an East Coast Fall colors trip in late September. I am trying to find some good beers, breweries or bars to convince my wife that we must try. Any suggestions would be helpful.
Hey, we just did that last October.  There's a nice brewpub in Portsmouth, N.H. and it's a quaint New Egland town with a lot of history.  Try to go to Ebenezer's Pub out in central Maine, but call first for off-season hours.  The Vermont Pub and Brewery in Burlington is Greg Noonan's original brew pub and worth the trip.  We went to Redhook, Shipyard, Long Trail and Magic Hat.  All were interesting, but we didn't spend a whole lot of time at any of them.  It will be a nice time to be driving in that part of the country.

2243
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

2244
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."

2245
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.

2246
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.

2247
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.

2248
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.

2249
My wife and I are going to Philly and NYC for a few days.  I'm looking forward to some beer/pub research.

2250
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.

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