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Messages - jeffy

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2461
All Things Food / Re: What beer with Thai food?
« on: April 26, 2011, 04:54:01 AM »
My friend bought some examples of beers and invited my wife and me to the restaurant last night to try out some combinations.

Here's the food: Nam Sod pork salad, Chicken Panang red curry with peanuts, Crab Rangoon, Chicken Pad Thai, Basal Pork, Se Ew beef.  (sorry if I'm not spelling these right).  All were spiced medium.

Here are the beers: Bitburger, Blue Moon, Blue Point Toasted Lager, Gordon Biersch Blonde Bock, St. Somewhere Saison Athene, Ommegang Hennepin, Saison Dupont, Victory Prima Pils, Florida Avenue IPA, Cigar City Jai Alai IPA.

We tried a lot of combinations, but quickly found that the Toasted Lager, Bitburger and Fl Ave. IPA didn't cut it.  The food clearly overwhelmed them.
The Prima Pils went really well with Panang and the Se Ew.
The Hennepin was far better than the other two Saisons with this food at this time, especially good with the Nam Sod salad.
Blue Moon and Crab Rangoon is a nice combination and worked well with almost all of the other food.
The Blonde Bock worked only with the darker, beefier dishes.
Jai Alai IPA was also very nice with the "darker" dishes and stood up well to the curry.

So he's decided to have Blue Moon, Hennepin, Prima Pils, and Jai Alai on hand at the restaurant (in addition to the 6 Asian beers, the popular American Megas and Stella.

He had brought out a bottle of Miller Lite in a Vortex bottle, but it was getting late so we decided to save it for another time.

2462
Ingredients / Re: Water Profile for Belgian Pale Ale
« on: April 25, 2011, 03:07:41 PM »
I just used Martin's program last weekend for a BPA.  I just chose the light color malty profile and went from there.

Did the salt additions turn out to be any different than the additions on a similar recipe from your past?

Well, since in the past my usual regimen was to do nothing, or maybe add a random amount of lactic acid, yes!  :)

Well, then, let us all know if it tastes better!

2463
One comment about the cost analysis of the NHC was flawed in that most regions actually cost the the AHA more like $2,000 - $2,400.
Keep the ideas coming,
Harold Gulbransen
AHA Gov Comm Competition subcommittee
Thanks for chiming in, Harold.
What costs that much in a regional competition?  Not the forms or the pencils or the cups.  Probably not the lunches.  Mailing can't be too much.  Not the judges or the organizers because they volunteer their time.   Is it the venue?  Or are you including the cost of a portion of the AHA staff?
If our local (state wide) competition cost that much we'd never survive.
Just curious, not doubting you.

2464
General Homebrew Discussion / Re: Fastest Turnaround Time?
« on: April 25, 2011, 02:51:13 PM »
I've made a Pale Ale on Sunday and served it the next Saturday.  If you have enough yeast it should be no problem.

2465
Ingredients / Re: Water Profile for Belgian Pale Ale
« on: April 25, 2011, 02:49:56 PM »
I just used Martin's program last weekend for a BPA.  I just chose the light color malty profile and went from there.

Did the salt additions turn out to be any different than the additions on a similar recipe from your past?

2466
Beer Recipes / Re: Northwest Hop Pilsner
« on: April 25, 2011, 02:43:08 PM »
I like Sterling in my lagers.  They seem to be very clean tasting.

2467
Yeast and Fermentation / Re: SAFLAGER S-23
« on: April 25, 2011, 06:42:11 AM »
Has anyone tried this? Comments? Reviews? Is one packet really enough for a five gallon batch?
Yes.
Not as good as W34/70.
No, you need more.

2468
The Pub / Beer Hunter movie trailer
« on: April 24, 2011, 11:07:47 AM »
Here's a little movie trailer about the late Michael Jackson.  (It came to me from Owen Ogletree's newsletter, which you can receive by subscribing to owen@classiccitybrew.com )
http://www.beerhuntermovie.com/video_series.php

2469
I had a rather high FG (1.018) using T-58 in a Belgian Strong Golden.  It was a split batch with 1388 in the other half (1.010).  You may have to use something more aggressive to continue the fermentation.  Or you may like it as is! 

2470
General Homebrew Discussion / Re: Doctoring Beers
« on: April 24, 2011, 10:19:41 AM »
I tried to order one and got a message that I could only order one per year, yet it was my first try.  It never did get resolved.  I'll try again one day as I understand it's a very good kit.

2471
General Homebrew Discussion / Re: Doctoring Beers
« on: April 24, 2011, 08:13:18 AM »
Rather than trying to get sensory evaluation of off-flavors in at this late date, I'd recommend practice judging.  Get together with several people and together fill out score sheets on some homebrews and/or commercial beers.  Have each person critique what has been written by the others.
This will hone you in on being descriptive and complete.
Practice writing out answers to some of the sample questions, not just for the mental exercise, but to exercise the hand, too.  It's tough writing for three hours straight.

2472
General Homebrew Discussion / Re: shelf life of beer
« on: April 24, 2011, 05:16:16 AM »
What kind of flavors should i expect of a beer thats too old. B/c i have a Grand Cru and a extra pale ale that i brewed about this time last year and i was wondering if i shouldnt waste my time and just dump it?

You would actually dump a beer simply for being old?  By all means take the time to taste it!  It might be your best ever.

2473
Yeast and Fermentation / Re: Is my fermentation stalling?
« on: April 23, 2011, 12:55:09 PM »
don't forget the priming sugar before you bottle

And don't forget to mix it in thoroughly before you bottle.

2474
Yeast and Fermentation / Re: Using two different yeasts
« on: April 23, 2011, 12:51:51 PM »
I brewed a ten gallon batch of German Wheat recently with a different yeast strains in each 5-gallon half then blended them together for kegging.  I am currently fermenting another G.W. with a starter made from the combined slurry.  Unfortunately I won't be able to compare the results to the first beer other than from memory.  Fortunately my memory is pretty good for an old man.
Homebrewing is just one big science experiment, except that with me there's less science and more art.  Does that make it an art experiment?

2475
All Things Food / Re: What beer with Thai food?
« on: April 23, 2011, 12:44:12 PM »
Thanks for all the input so far.
It's for a restaurant.  My friend and I went over all the distributors' lists to see what's available, but I'd prefer to stick with local first, then craft, then import.  He has room to get a case each of whatever we decide, up to a point.  No draught.  Some of these cases are twice as much money as others.
Brewmaster's Table recommends German Wheat, then Saison, then Pale Ale.
So, for local, we can get St. Somewhere Saison Athene in big bottles.  We can get Cigar City Jai Alai IPA and and a less aggressive IPA from Cold Storage.  I recommended Prima Pils, probably the freshest German Pils we can get in this part of the world.  Either Hoergarden or Blue Moon or both - people may buy more of the latter if they're not into craft beer and he wants to at least consider sales.
I added Blue Point Toasted Lager and Terrepin Rye to his list because I'd probably order those with Thai food.
I wish there was a good fresh Weizen around here.

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