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Messages - jeffy

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2476
Commercial Beer Reviews / Re: Guinness Foreign Extra Stout
« on: November 16, 2010, 02:54:55 PM »
No, I'm actually not wrong.  There are two slightly different versions.  The 6.5% has been available here for a long time, but not the 7.5%.  I'll have to pick some up.  I'll also check to see if the slightly less strong version is still at the store.

both versions are both still available.  that's what I'm saying - you're wrong in saying that its not available in the States - it was just released in the states (which is what generated this thread and hence why I said it in my best "McLaughlin Group" w/ smiley statement since an article referenced the new release- damn interwebs). 

there's now 3 versions of packaged Guinness available on the market - Draught w/ widget, Extra Stout, and Foreign Extra Stout - (4 if cans are still out there)?
I thought you were saying that there was only the one strong Guinness in the heavier, 12 ounce bottles, so I went to my local store and bought a six-pack of imported Guinness Extra Stout.  This one was brewed in Canada and doesn't have the alc% on the bottle, but as I recall it's about 6.5%. It's been on the shelf of that store for a long, long time.  I'll have to go look for the newly released Foreign Extra at a real beer store.

2477
Commercial Beer Reviews / Re: Guinness Foreign Extra Stout
« on: November 16, 2010, 02:33:00 PM »
Apparently, this beer has not been available in the American market for 80 years.

Really?!? I bought some in upstate New York last winter....


It's always been in the markets here in southern Oregon.

I think you guys are thinking of Guinness Extra Stout and not the Guinness Foreign Extra Stout, which is different - 4pks vs. 6pks, 11.2oz bottles vs. 12oz, and about 3% abv or so.
Actually there are two versions of this beer.  The U.S. version came in at about 6.5% and Foreign Extra at 7.5%.  The stronger one has never been available in the U.S. as far as I know.  I have a bottle from the Cayman Islands that says "Guinness is good for you" right on the label.  You won't see that in the states.  
The draught Guinness in the 11.2 ounce bottles with the widget is an entirely different animal.

sorry Jeffy - you're wrong  ;) :D.  what we are talking about is the one that is 7.5% that just became available in the US - I bought some last week at Total Wine.  

I'd be surprised that we have it before Tampa, so its probably out there if you want it.
No, I'm actually not wrong.  There are two slightly different versions.  The 6.5% has been available here for a long time, but not the 7.5%.  I'll have to pick some up.  I'll also check to see if the slightly less strong version is still at the store.

2478
Commercial Beer Reviews / Re: Guinness Foreign Extra Stout
« on: November 16, 2010, 02:08:06 PM »
Apparently, this beer has not been available in the American market for 80 years.

Really?!? I bought some in upstate New York last winter....


It's always been in the markets here in southern Oregon.

I think you guys are thinking of Guinness Extra Stout and not the Guinness Foreign Extra Stout, which is different - 4pks vs. 6pks, 11.2oz bottles vs. 12oz, and about 3% abv or so.
Actually there are two versions of this beer.  The U.S. version came in at about 6.5% and Foreign Extra at 7.5%.  The stronger one has never been available in the U.S. as far as I know.  I have a bottle from the Cayman Islands that says "Guinness is good for you" right on the label.  You won't see that in the states. 
The draught Guinness in the 11.2 ounce bottles with the widget is an entirely different animal.

2479
All Grain Brewing / Re: Smoked beer help please?
« on: November 16, 2010, 01:16:55 PM »
The problem with making a consistent smoked beer is the variability of the malt.  Wyerman gives a real nice flavor, but I can never tell how old it is just by smelling and tasting it.
I've had more phenolics from peat smoked malt, never had that with Briess cherry wood, but even using 50% Briess I still didn't have the smoke intensity I was looking for.
The best smoked beers I've judged and made have been made with home-smoked malt.  If you smoke the malt over heat, obviously use less and don't try to substitute the base malt with it.  If you cold smoke the malt you can use it as the base malt.  My current smoked beer is almost entirely home-smoked malt over citrus wood.  I have a post somewhere in the forum with pictures of the smoke box.
If it turns out to be too smokey, blend it back with another keg.
I think your recipe looks just fine btw

<edit> http://www.homebrewersassociation.org/forum/index.php?topic=2814.0
found the link for pictures of my smoker

2480
Equipment and Software / Re: Auto siphon cracking
« on: November 16, 2010, 10:22:31 AM »
I am working on putting the seal from the plastic cane onto a stainless cane, but so far I haven't found exactly the right fit.  They glue the thing to the bottom of the plastic cane and that makes it difficult to get off intact.  I seem to have enough car parts around that I should be able to make something appropriate.  As soon as I do I'll post a picture.

2481
Yeast and Fermentation / Re: Losing too much out the blowoff tube
« on: November 16, 2010, 10:19:25 AM »
Yes, try the fermcap.  I use it in most of my beers to prevent blowoff, as well as in the kettle to avoid boilovers.
Me, too.  It is pretty amazing stuff and a 16 ounce bottle is pretty much a lifetime supply.  I think it says to use 10 cc in 7 barrels or something like that.  A couple of drops in boiling wort settles it right down and helps prevent boil-overs.

2482
Commercial Beer Reviews / Re: Weyerbacher Mike
« on: November 16, 2010, 08:07:02 AM »
Actually upon reflection there was one which was quite good. Their Double Simcoe IPA was a fine beer. But of the notes I had handy shouldn't more than 1 out of 15 be stellar?

eh - even that one left me thinking there's at least 25 IPAs I would rather be having at this moment.

never tried Blithering - mainly because I've been gunshy on purchasing given my other experiences. 
And I'm not a fan of Simcoe hops.  It's just not a pleasant aroma for me.  bouef

2483
General Homebrew Discussion / Re: And the "Learning" continues....
« on: November 16, 2010, 08:04:49 AM »
I have left the mash vessel valve open so many times that I am now OCD about it.

Check valve - take two steps - turn around an recheck valve
take two steps - turn around an recheck valve
take two steps - turn around an recheck valve
take two steps - turn around an recheck valve
take two steps - turn around an recheck valve
take two steps - turn around an recheck valve.....


Same here.  It is so disappointing to see a big puddle of fresh wort on the floor.

2484
Commercial Beer Reviews / Re: Weyerbacher Mike
« on: November 16, 2010, 06:09:34 AM »
I just cannot find a Weyerbacher offering I find exceptional, even their best come off as mediocre.

Amen to that -
I remember an excellent vintage bottle of Blithering Idiot several years ago.  I think it was marked 1998, but I may be wrong.  It was one of my favorite barley wines ever even though when I tasted it it was probably 6 or 7 years old. That said, I don't go out of my way to taste their usual offerings.

2485
Yeast and Fermentation / Re: Oxygenating Wort
« on: November 16, 2010, 05:09:08 AM »
What is a MixStir?
Bluesman has a photo of it about six posts up.

2486
The Pub / Re: Favorite movies
« on: November 15, 2010, 12:40:26 PM »
Sean of the Dead

2487
Yeast and Fermentation / Re: Ordering Liquid Yeast While Overseas
« on: November 15, 2010, 05:21:42 AM »
I have gone to using dry yeast on a lot of my beers just for the convenience.  The lager yeast W23/70 (?) is nice, gives off a little sulphur which I think makes it more authentic.  I keep US-05 on hand too.  I haven't found the wheat beer yeast to be very distinctive, with little to no clove or banana.

2488
The Pub / Re: One step closer
« on: November 15, 2010, 05:15:18 AM »
It's hard to imagine going to Jackson Hole and not stopping at Snake River.  Dang "beer hunger strike!"

2489
The Pub / Re: Favorite movies
« on: November 15, 2010, 05:12:13 AM »
Raising Arizona
Now that I've put that down I can't think of any more.......

2490
All Things Food / Re: Chili
« on: November 14, 2010, 06:47:31 PM »
poblano pepper beer

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