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Messages - jeffy

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31
All Grain Brewing / Re: How to add coffee to a stout
« on: June 04, 2016, 03:10:52 PM »
the last one I made had a green pepper flavor/aroma to some people.  Drew suggests using a darker roast to prevent this in cold steeped beer.


I've read this posted a couple times lately. I've never had this issue - yet. My go to is usually Sumatra because I love the earthy, cedary aroma and flavor. The other two beans I really like in beer are Espresso and French roasts, being obviously deeply roasted. What coffee did you have this issue with, out of curiosity? It seems like a really lightly roasted coffee like Kona or Blue Mountain would be pretty susceptible to this issue.
It really wasn't so light.  I buy from a local roaster, usually by country of origin rather than roast color.  This was Brazilian.

32
The Pub / Re: Best beer themed songs
« on: June 04, 2016, 02:14:53 PM »
I haven't heard "Beer Run" in a long time. Great song!

B double, E double R U N beer run
B double, E double R U N beer run
All we need is a ten and fiver
A car and key and a sober driver
B double, E double R U N beer run
That's also one of my favorites.
See if you can find Garnet's Homemade Beer:
Oh the year was 1975
I wish I'd never tried it now
When a band of men was turned quite green
By the scuzziest ale you've ever seen.
Goddamn them all, I was told this beer was worth it's weight in gold.
For its a foolish man who shows no fear at a glass of Garnets homemade beer.

33
Events / Re: BJCP Reception in Baltimore
« on: June 04, 2016, 08:46:06 AM »
I will probably be a little late.  Save me some lunch!

34
All Grain Brewing / Re: How to add coffee to a stout
« on: June 04, 2016, 08:44:12 AM »
Hoosier's is the method I use, but the last one I made had a green pepper flavor/aroma to some people.  Drew suggests using a darker roast to prevent this in cold steeped beer.

35
Yeast and Fermentation / Re: Still learning my yeast strain
« on: June 04, 2016, 05:30:56 AM »
Its crazy sometimes how just when you think you know something, you still have more to learn

In the words of the immortal Jethro Gump, "The more I know about beer, the more I know I need to know more about beer."
I have used that quote myself.  Whatever happened to him?

36
Events / Re: Sightseeing at the Conference
« on: June 02, 2016, 01:24:21 PM »
It is close by Lexington Market, also worth a visit, although it is not in the best of neighborhoods.  It is the oldest operating market in the US I think.

Is the Lexington Market like the Reading Terminal Market in Philly? My wife and I loved that place.

it's much less touristy than Reading Terminal, which is good and bad.  If you head up that way I'd suggest you check out Faidley's crab cakes.

http://www.faidleyscrabcakes.com/
What I think is cool about this old market is most of it is inside, but it is sloped, like you walk downhill on an old tile floor from one side to the other.  It's a great place for different lunches, but not as "safe" as Readinf Terminal Market in Philly.  I had a soft shelled crab sandwich at Faidleys last time.  And a beer.  They have beer.

37
Events / Re: Sightseeing at the Conference
« on: June 01, 2016, 09:27:52 AM »
We spent a weekend there a year or so ago without a car.  We took the light rail from the airport and stayed in the Inner Harbor area.  The water taxi to Fells Point is cool, but it is also close enough to walk to and fro by way of the Italian district. 
The Poe cemetery is also a good choice.  It is close by Lexington Market, also worth a visit, although it is not in the best of neighborhoods.  It is the oldest operating market in the US I think.  There is a really cool public library near there if you like architecture.
We visited Baltimore Museum of Art also.

38
Memorial Day afternoon and I am having the last of the beers that Morticai sent my way.  This one is marked "2012 Maple Barleywine". 
It pours with very low foam, very clear dark amber color with constant effervescence. 
The maple aroma is a bit stronger in this than the newer sample he sent.  There is significant alcohol presence, in aroma, flavor and mouthfeel, but it is not hot or off-putting.  Aroma has a big caramel and dark bread aspect, but also has a fairly strong dark fruit side - plums maybe.  Very low to no hop aroma.  It smells clean and strong and is balanced to malt.
The flavor is similar to the aroma with dark bread and maple, but it is followed by a good dose of fruit, reminding me of brûléed dates or figs.  Hop flavor is strong, but stays in the background behind the malt and esters.  Finish is well balanced with enough hop bitterness to balance the malt sweetness.
Man, what a nice beer.  Thanks for sharing!

39
Yeast and Fermentation / Re: Fermentation twice?
« on: May 29, 2016, 10:47:53 AM »
Hydrometer or refractometer?
I was also going to ask if the reading was from a refractometer.  If so, you need a calculator to adjust the gravity after fermentation.

40
General Homebrew Discussion / Re: Confessions of NE IPA brewers
« on: May 29, 2016, 09:58:30 AM »
The Heady Topper Brewers were in Tampa for Hunahpus Day this year and I enjoyed their beer, but in truth, I drank it out of the can.  I know.  I was bad, but the beer was pretty good.  If I had seen it I may not have enjoyed it as much. 
I have gotten very close to sending back beers that were murky before I knew it was a "thing".  It is definitely not my thing.

41
Pimp My System / Re: Finally Updated My Kegerator
« on: May 29, 2016, 07:46:59 AM »
Cool and very creative.  It looks like you are using the same fridge with decorative cabinet doors in front.  Does the top just lift off for access?

42
General Homebrew Discussion / Re: Confessions of NE IPA brewers
« on: May 28, 2016, 01:58:02 PM »
Not when added to the boil. Although, IIRC, it really didn't do too much for the "haze" thing either. The haze in witibiers really come mostly from the yeast hanging around in suspension.
Actually the haze in German Wheat beers is from yeast, the haze in Belgian Witbiers is from starch.

43
Equipment and Software / Re: Grain mills
« on: May 28, 2016, 10:47:01 AM »
JSP adjustable in my brewery, also.
According to my notes, I have used it since January, 1993 on batch #22.  I am now on batch #359.

44
I am enjoying another of Morticai's beers.  This one is marked "2 year and 1 year mixed ferment aged in oak".
It poured with little to no head, has a medium copper or dark gold color and is very clear.  Almost no legs or foam.
Aroma is honey and herbal, like an Indian spice, similar to coriander, but hard to pinpoint.
Oak is very apparent in the initial sip, then it kind of reminds me of the flavor of cream soda - not so much the sweetness as much as a honey/birch flavor.  It has a light sour finish, more lactic than acetic, not puckering, but leaving a little slickness in the finish.
More CO2 would definitely change this beer for the better - I think he transferred this from a keg and may have lost some carbonation in the process.
As I said, I am enjoying this beer and I think it would be fantastic with more CO2.

45
Events / Re: Skipping the banquet at HomebewCon
« on: May 22, 2016, 07:29:12 AM »
I would definitely go back to Minneapolis mostly because last time I barely got off campus.  When the conference is out in the suburbs it's hard to get out and see what the area has to offer.

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