At a seminar on food pairing at last year's NHC they paired cheesecake with IPA and it worked really well. Very complementary.
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I remember slamming a bottle of Brass Monkey in the shower. Was getting ready to go to the strip club on a Friday night. Woke up face down on the floor of my bedroom. Never even got a chance to pull my pants on...
What a great t-shirt. Can they be procured through the internets?
I too enjoyed the video. What I appreciated most was the brewmaster's statement that they focus completely on brewing to style. I do think that is becoming less important as breweries try to carve a niche and stand out. Many breweries are into these artistic takes on a style or they flat out ignore style guidelines. Its all good, but I figure the styles are there as a result of hundreds of years of trial and error. Truthfully, I'm less interested in the fact that your pale ale is better than their pale ale, and more interested in trying the beers brewed locally wherever I roam.
I presume this is for an AIPA.
I would also consider Ahtanum and Warrior. Here's a really good resource from Hop Union. You may already use this but ...
I have about a 1.5 gallons or so below my false bottom, and that does not get included when I calculate my mash thickness. If I want 1:1 for 10 lbs of grain then that's 10 qts of water, plus what is below the false bottom. That number, 4 gallons for the sake of argument, gets used to calculate my strike temperature. The valve is set low enough though, that the amount of wort left behind in the mash tun is much less than 1.5 gallons.
with hops smoked by Jeff Gladish (E)
Lori and Don…
Jambalaya paired with Lori’s Bavarian Wheat Beer—a Coconut Cup Bronze winner (E)
Hey, if you'd have gone to Jd's Stout and Stogie party last weekend you would have to smoke hops!
I'm glad to see someone else has discovered the complimentary flavors of jambalaya and weissbier...
Sounds like a good time Jeff! Looking forward to seeing/reading more about it. Say hi to Wayne Wambles for me.
I will be bottling my beers from the keg for the nhc competition, I am wondering should I bottle it just before I ship it so that it conditions in the keg with the rest of the beer or it would not make a difference if I bottle it now and let it condition in the bottle. Is there a difference in the result?
Hey, Euge is this the stuff you're talking about?
It says a few drops in and Erlenmeier...... how's that translate to a keggle?
The last time I used the sweet mead yeast (this was like 5 years ago), it finished at 1.004 -- hardly "sweet". I agree that the dry mead yeast probably finishes far too dry.
What was your SG in that mead? A FG of 1.004 - 1.001 is perfect in my book. I just didn't like the flavor profile of the dry mead yeast. IMO mead fg just can't be compaired with beer fg and therefore dry is a relative term. cheers, jAnyway, I use ale yeast in a lot of meads (mostly braggots, though) and ferment them at the appropriate temp for the yeast.
I used Montrochet in a varietal mead last year and followed pretty much the same temp schedule - low 60F. Even after that it took a while before the heat of the alcohol subsided.
I agree ale yeast seems to be the best fit for braggots though I plan to do some wine yeast/braggot experiments later this year. What was the ester profile in the mead fermented with wine yeast at low 60sF? What were your overall thoughts on the mead? cheers, j
The problem is.......I have never made a really good mead from this yeast. Have made some "really good" meads from wine yeasts, but this one has let me down majorly.
The storm finally hit, starting around 6. We got half an inch of graupel in about 15 minutes, tapering off into steady snow. We're up to 4.5+ inches and counting, I think school will be canceled again tomorrow for sure. At least this time there will be snow for us to go play in!