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Messages - jeffy

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No brewing for me either.  Trying to get beer and mead into bottles for the NHC.

Did you see Martin's recent note about the different levels of acid in the two brands of acid malt?

Beer Recipes / Re: Chili Beer
« on: March 19, 2011, 05:36:34 AM »
I like to use poblano peppers for the aroma and flavor because they are so easy to identify.  Since they are usually not very hot I add either chipotle or a little habanero to kick it up a little,  These go into the secondary or into a bag suspended in the keg.  Generally my base beer style for pepper beer is either German Wheat or Belgian Wit.  Peppers seem to work best to my taste in less hoppy styles.  Two poblanos and 1/2 a hab in five gallons gets me the correct level of flavor and heat, but if I'm adding to the keg I can always add more.

The Pub / Re: Japan quake
« on: March 18, 2011, 06:06:13 AM »
I used to mine Uranium underground. I worked in quite a lot of radon, and had to be put on the
surface a couple times to "cool" off.  What irks me is that we used RADs and now we are using
a total different scale and that just keeps me learning I guess.....just when I thought I could
shift part of my brain into neutral....(yeah right).  Then last year I recieved a week of elective
(yes I asked for it)  IMRT  treatment for Dupuytren's contracture, I have had my fair share of
exposure and just want to keep up with these current events.  I make all my x-ray doctors dig
out the thyroid collar now even the Dentist.  

Oh the things we did underground in that mine.... ::)

I have Dupuytran's contracture.  I can't straighten my left pinky past about 110 degrees, but I've been lead to believe it's genetic, something about Norwegian ancestry. 
What did IMRT do for it?

General Homebrew Discussion / Re: I broke my hydrometer...
« on: March 17, 2011, 02:25:43 PM »
"If you dry hop in the original fermentor, you risk the yeast adsorbing a lot of the hop resins/oils and they won't end up in your beer."

I've never heard this before.  Why or how would yeast at the bottom of the primary absorb hop resins/oils in the beer above it?

General Homebrew Discussion / Re: This Calls For a Beer!
« on: March 17, 2011, 02:20:48 PM »
One more thing . . . my twins turn 6 today ;D  They were very excited, not just because of the presents but because they got to pick a lot of stuff that they usually have little or no control over.  They had pancakes and poached eggs on toast for breakfast, I drove them to school instead of them taking the bus, they're having fudgsicles and fruit-sicles at school, they'll take the bus home instead of going to the after school program at taekwondo, we'll have pizza and macaroni and cheese with a crust on top for dinner, and if I can find it we're going to watch Megamind tonight.  I think I'll meet them at the bus stop with balloons. :)  Very fun, happy day.

It really is great to see all of the positive stuff going on in people's lives.

IMHO. Being a dad is the coolest thing in the world.  You are a great dad Tom!  Happy Birthday to your lucky twins.  Sounds like an awesome day in the works!
We saw Megamind a couple weeks ago.  We're not six, but we enjoyed it.  There's humor in it for all the generations.
I'm havin' a beer now because this is the best I've felt in a week!

Commercial Beer Reviews / Re: Texas Beers
« on: March 17, 2011, 01:35:32 PM »
Some years back we were in SA.  The Riverwalk was not a beer destination.  On the last day we found a place with one of the Shiner special beers (the 98?),  and were glad to have that.  Looks like it is better now, or we missed that one somehow back then.

I didn't find that either, but it's been many years.  We did go to the Lone Star Brewery Horns, Fins, Feathers and Oddities Museum (I forget the real name).  That was a strange place.  They evidently moved the whole thing from the old brewery to downtown a while back.
The beer scene sounds much better now.

Just wondering about the Cluster hops.  Have you ever had a beer that used Clusters?  I doubt they would add the appropriate flavor to a Belgian beer.  I'd switch to something closer to Sterling or even Goldings.
All the other advice is right on target - the dark candy syrup, the light extract, cutting the specialty grains.  This beer is mostly about pils malt flavor and esters from the syrup and Belgian yeast.  It should have every opportunity to finish at as low a gravity as possible.

General Homebrew Discussion / Re: Green beer
« on: March 16, 2011, 06:50:20 PM »
Tomorrow's St. Pats Day and I've been so sick with the flu that I haven't had a beer for three days.  This quote keeps running through my brain:
In 1815, the black stuff received a most impressive unsolicited testimonial from a cavalry officer, wounded at the Battle of Waterloo. ‘When I was sufficiently recovered to be permitted to take some nourishment, I felt the most extraordinary desire for a glass of Guinness…’ he wrote in his diary. ‘Upon expressing my wish to the doctor, he told me I might take a small glass… and I shall never forget how much I enjoyed it. I am confident that it contributed more than anything else to the renewal of my strength.’

All Grain Brewing / Re: Water to grain ratio for mash tun.
« on: March 16, 2011, 05:18:25 PM »
Like KGS, I tend to fill my 10 gallon round Rubbermaid cooler with the grist, and then add the water.

Doing it the other way (i.e., adding the grist to the water in the cooler) raises two concerns for me:
1.)  I may not be able to get all the grist in the 10 gallon cooler

I tend to brew high-gravity brews and/or 10 gallon batches, so it is not unusual to see 7 or 8 gallons of dry grist filling the cooler before the water is added.

2.)  More enzyme damage may occur if I add the initial amounts of grist to the entire mash volume of hot water.

High initial "strike" temp of water in the mash cooler could have a disproportionate effect on the first addition of grist and lead to enzyme denaturation.  On the other hand, a quicker drop in strike water temp should occur if strike water is added to the entire amount of grist, and less damage occurs to the enzymes.

What say you?

I say I have no enzyme issues by adding the grist all at once to the hot water in the mash tun.  Pour and stir, then check the temp.

Ingredients / Re: Pale vs Pilsner
« on: March 15, 2011, 05:48:03 PM »
I think I'd notice a difference.  I had a barelywine once made with pils malt, and my first question was "Did you use pils malt".  I can pick it out pretty regularly.

But making a Belgian style beer with pale malt?  I think it would be fine to do.  It might not be "to style", but I think it will still be good.
I'm with Tom here.  I can usually identify pils malt flavor and sometimes it works well, other styles not so much.  My standard APA and IPA use pils malt as a base and I like their flavors, but of course the hops are the focus there.

General Homebrew Discussion / Re: Legality of brewing eisbier
« on: March 14, 2011, 11:09:24 AM »
Yes, we're in Taos, NM, probably under two months now from opening. We'll be right across the street from the Post Office and Michael's Kitchen, just north of the plaza. Pop in and say hi if you're up here!

Is Michael's Kitchen the one where half the decor is angelic and half is devilish?  Loved that place.

Equipment and Software / Re: Brewing Software for Mac
« on: March 14, 2011, 10:20:00 AM »
Easy ROT w/ room temp grains and preheated mashtun: strike temp = desired mash temp + 13. Units in *F.

Yeah, but what about the mash thickness?  I would change quite a bit from 1 Qt/# to 2 Qt/#.

Equipment and Software / Re: Brewing Software for Mac
« on: March 14, 2011, 08:40:08 AM »

I will not be brewing or going to the Kona Brewers Festival either.

I have to figure out why all of my DirecTV DVRs are not receiving a signal from the satellite dish (giving me message 771A "cabling problem") and do a brake job on my wife's Accord.  We had a power outtage last night and when service was restored no TV signal.  Maybe the tsunami ate the satellite.

Domestic tranquilty supercedes beer around here this weekend.
They say the earth is off its axis a little since the quake.  Maybe that's it.

Going to brew Dort Export tomorrow.  I hope I remember how.  Last brew day was Jan. 23.

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