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Messages - jeffy

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Our friends at Swamp Head Brewery in Gainesville named theirs "Floridian Dark Ale"
I like it.  Perhaps everyone should have a regional version and name.

Equipment and Software / Re: False Bottoms
« on: April 21, 2011, 10:01:23 AM »
The grain should float, since it's mixed in water.
The only issue with strength would be if you're pumping too hard from under it.  Mine (Sabco) is a little bent from stress over the years.

The Pub / Re: Happy Birthday Drew
« on: April 21, 2011, 09:59:15 AM »
Happy belated B-Day!
Speaking of having the same birthday as other, more infamous people, my wife's falls on the same day as Oprah, except that Oprah is getting younger as the years go by.  Actually, less old.  They used to share the same birth year, but in the past few years, her birth year is getting later than my wife's.
Maybe the secret to longevity is a good PR dept.

The Pub / Re: New Guy Here Saying Hi
« on: April 21, 2011, 08:57:13 AM »
Howdy Jeramy!
Where in the world are you?

"Pedantic nerds."   


Cross Dressing Amateurs  :D

It really depends on which example you tried.  They all seem to have drastically different levels of roast.  I like the less roasty ones.

Crossdressing Amateur
That's what I'm calling this "style" from now on.
I refuse to call it Cascadian because it probably originated with the late great Greg Noonan in Vermont.
I don't like calling it Black Pale Ale because that's stupid.
I find the better examples pretty good in that they look darker than they taste, giving it an interesting juxtaposition.  More refreshing than a stout or a porter with just the tiniest bit of roast.  The ones I don't care for are the overly roasty ones.  The flavors just don't seem pleasant to me.
Yes, I too think it's a fad.  Last year it was IIPA, a couple of years ago everybody was making Saisons.  Before that it was wood-aged beers.  When will it be Ordinary Bitter?

General Homebrew Discussion / Re: Can a brother get a BJCP exam?
« on: April 20, 2011, 07:16:25 AM »
Be sure to ask the people who have organized the upcoming tests (West Palm and Melbourne) to let you know if a space becomes available.  We held an exam in Tampa in January and could have seated several more people.
As stated above, it's not difficult to schedule an exam on your own in your area.  There's a good pool of National and Master judges who would be available to host and proctor it.
Having the time ahead also gives you time to organize a study group....

The Pub / Re: Met a board member today. (pic added)
« on: April 20, 2011, 04:22:04 AM »
I was really disappointed the last time I was stuck at the Philladelphia airport, because they USED TO have a really nice micro pub that served local beers.  It's gone now.  Fortunately most of the regular bars carried some of the Victory beers, so I was able to find Prima Pils.

I got mine yesterday.  So far it seems very zen-like, as if I need to feel for and be the beer, but I'm not too far into it yet.

I made a Weissbier Sunday using a single decoction from protein rest (131) to low sac rest (148) and then heated to get the high sac rest (158).  It worked out pretty well and didn't take too much extra time.  We'll see how it tastes eventually.

Commercial Beer Reviews / Re: Orval - disappointed
« on: April 18, 2011, 10:15:30 AM »
It kind of threw me, too, because the nitro in cans works because of higher pressure forced through a small orifice.  I can't see how that could happen in a bottle conditioned product with no widget.  Maybe it's for capping on foam, but that is also usually used in an already-carbonated beer.  A bottle-conditioned beer would scavenge the oxygen in the head space as part of its work, wouldn't it?

Ingredients / Re: Hops for an IPA
« on: April 18, 2011, 04:12:47 AM »
Simcoe.  What is it about this hop that folks like so much?

Danged if I know.  I find it unpleasant.

Commercial Beer Reviews / Re: Orval - disappointed
« on: April 18, 2011, 04:07:41 AM »
Wow, thanks!  That was great info.
What is the purpose of the nitrogen at bottling and how is it added?  Do they saturate the beer using a sintered stone or top off the bottles or what?

The Pub / Re: Can you even obtain Russian River beer?
« on: April 17, 2011, 11:39:20 AM »
I've done some beer exchanges in the past.  Send a box of 12 12-ounce bottles of something local to a friend or relative in a distant land and have them pick out something local to return.  They also have wine sized boxes that make shipping the bigger bottles easier.  Anybody else do this?

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