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Messages - jeffy

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3361
General Homebrew Discussion / Re: Hefe in a Keg
« on: October 09, 2010, 10:19:44 AM »
I keg my wheat beers and they always drop clear and bright eventually.  Wyeast makes an additive, TANAL A, to prevent that:
http://www.wyeastlab.com/com_b_productdetail.cfm?ProductID=12

3362
Ingredients / Re: Where to buy/order chocolate/cacao nibs from
« on: October 07, 2010, 09:29:38 PM »
They were presenters at the NHC in Oakland, too.  They seemed like really enthusiastic people, wanting to experiment with all kinds of beer and chocolate.

3363
General Homebrew Discussion / Re: Only 1-2 beers for the winter
« on: October 07, 2010, 09:20:47 PM »
You'll get plenty of craft-brewed IPA and Ambers in CO.  I'd go for the D-Bock and a Baltic Porter.  You can always blend these stronger beers into lighter brews to get several more different styles.  These two styles a great in cold weather (as if I know, having lived in Fl for the last 20 years).

3364
No brewing this weekend. I am going to help judge beer at the Commander SAAZ Interplantetary Homebrew Blastoff in Coco Beach Florida.  Should be fun.

3365
Kegging and Bottling / Re: Best place to buy kegs these days
« on: October 06, 2010, 11:56:28 AM »
I have them for 40.00 a piece right now, but with the supply of used Cornies dwindling as more and more home brewers moving to kegging, prices are gonna go up again shortly.  I might have to start converting pin locks over just to keep them affordable.
What's wrong with pin locks?  I've got several of each kind of keg, but find the pin lock ones much easier to use.

3366
Extract/Partial Mash Brewing / Re: European malt extract
« on: October 05, 2010, 05:30:52 PM »
I get that a lot, too, even with 80% home-smoked malt.  'Worst comment I ever got on a smoked beer was "obviously used liquid smoke."  That hurt.
Lately I've been making a nearly 100% home-smoked beer and blending it back later with a maltier, non-smoked beer.
I've never even heard of Weyerman Rauch Extract.
Sorry I can't help with the original question about European extracts.

3367
General Homebrew Discussion / Re: Allergies and beer.
« on: October 05, 2010, 11:53:53 AM »
I seem to get this same negative impact after a night of drinking Belgians.  Not sure why.
It would be a shame to find out I'm allergic to beer  :o

3368
General Homebrew Discussion / Re: Stout Question
« on: October 04, 2010, 11:18:54 AM »
mrbizness and tschmidlin are both right!  I'm no lab tech or scientist, but I think if the stout was served on mixed gas or poured into the growler through a nitro tap, you'll need a lot more pressure to keep the carbonation in solution.  It will not have enough CO2 to keep it carbonated long.  If, however, there was no N2 involved as with most beers, then it should keep carbonated in the growler until it is opened.

3369
The Pub / Re: Back-scratchers?
« on: October 03, 2010, 06:15:49 PM »
I guess this is the advantage over tech talk.

3370
Yeast and Fermentation / Re: Gelatin
« on: October 02, 2010, 08:08:22 PM »
As we always bottle...

We will mix a packet of unflavored gelatin into 1 cup water, bring to a gentle boil while constantly stirring until smooth and then dissolve in our priming DME.

Slowly pour it into the bottling tun as the finished ale is siphoned in.

Bottle, cap, wait 2 weeks, enjoy.
This is interesting to me, as I always use gelatin in the keg. 
I take it that enough yeast stays in suspension to carbonate the bottles, but the beer drops clear quickly?  Is there a lot of sediment in each bottle?  Does it stay compacted on the bottom of the bottle better than without finings?

3371
General Homebrew Discussion / Re: Aeration in a glass carboy.
« on: October 02, 2010, 12:38:45 PM »
Ok, so the use of carboys requires more technical equipment than a powerdrill attached to spatula? :)
Not necessarily.  Years ago, I used to pick up the carboy and shake it, but that can be pretty dangerous if it's slippery or if you're near anything that can bump against it.
There are devices that aerate the wort by splashing on the way into the fermenter and I've also heard of a paint stirrer that collapsed to fit through the neck of a carboy.  I think it was on this forum.....

3372
General Homebrew Discussion / Re: Aeration in a glass carboy.
« on: October 02, 2010, 12:05:31 PM »
I use straight oxygen through a sintered stone.

3373
All Things Food / Re: Ethnic and Regional Cooking
« on: September 29, 2010, 08:14:44 PM »
I can't hear 'bouillabaisse' without thinking of the movie "Our Man Flint" (a Bond spoof starring James Coburn). He goes around tasting every bouillabaisse in Marseille trying to match what someone ate who used a poisoned dart.  It's amusing to watch him take one taste and start rattling off the recipe. 
I think that one was "In Like Flint"
I love the bouillabaisse scene.  As soon as he tastes the right batch he eyes the room for the bad guys.

I've been perfecting shrimp and grits over the last year.  Maple-wood smoked bacon is the key, with red, yellow and poblano peppers for flavor and color before sautéing the shrimp.  Creamy cheese grits make it divine.

I make some darned good mussels, too.  Chorizo, garlic, shallots and whatever homebrewed Belgian beer I happen to have on tap.

3374
The Pub / Re: Holy %*#@! It's Hot
« on: September 29, 2010, 08:04:43 PM »
I've escaped the Florida heat for a week and am now in New Hampshire, where the weather is nice and cool and the trees are turning some pretty garishly bright colors.  Ahh.....Climate Change!

80 degrees today...enjoy the crisp New Hampshire fall weather :)


Indeed we are, no joke.  Mid 60's to low 70's and sunny in Franconia Notch today.  Tropical storms back home.

3375
All Things Food / Re: Ethnic and Regional Cooking
« on: September 28, 2010, 10:38:39 PM »
Best crab I ever had was just a bunch of Dungeness piled on a bun, somewhere on the Oregon coast.

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