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Messages - jeffy

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46
Since 1996 I have been to 17 of these and I make new friends every year.

47
I recently added 1.5oz dark roast coffee whole beans to five gallons of a porter that was kind of meh.  It is now a very nice coffee beer.
I don’t know if it will cover up phenolic flavors, but it probably won’t hurt either.
How long did it take for you to notice the coffee flavor?

Sent from my SM-G950U using Tapatalk
I left it in for about five days and was happy.

48
I recently added 1.5oz dark roast coffee whole beans to five gallons of a porter that was kind of meh.  It is now a very nice coffee beer.
I don’t know if it will cover up phenolic flavors, but it probably won’t hurt either.

49
I never fill those out unless it happens to win and then they want the recipe.

50
The Pub / Re: Favorite unexpected learning moments
« on: March 01, 2018, 12:53:23 AM »
I once went to see a traveling impressionist art show in Denver that was timed entrance.  They'd let 20 people in every 20 minutes I think and it was so crowded that when I finally got to stand right in front of a painting, I was determined to look at that particular painting no matter what it was.  Fortunately it was a Pissarro, one of my favorite artists. 
Then the guard told me I was standing too close.  It was not my favorite museum experience.
My favorite museum experience comes because my wife is a former art museum employee and gets us in almost everywhere for free by showing her ID card.  More money for beer later.

When we were at the Denver Art Museum back in Feb of 2017 they were doing an exhibit of Star Wars costumes and concept art and I really wanted to do it, but it cost a fortune and it was the same as you describe, you had to wait in line for three hours until you got let in with your 1:15PM Group.  We skipped it but saw a lot of the other stuff.

I don't know if I would call it a learning moment, but more a sobering realization, the Denver Art Museum has a huge collection of Native American art, a lot from the NW, including the famous Thunderbird on masks and totems (a variant of which is now the Seattle Seahawks logo).  They also had intricate bead work on bison hide that had to have taken YEARS.  As much as I enjoyed that exhibit it was sad at the same time.  Not to get too political, but this was right after the inauguration and thinking about the "America First" crowd that wants to destroy this culture or, more accurately, pretend it never existed.  All the rhetoric with "This is our country and you can get the F out!" Very somber.  But I thought to myself, we have to save this culture, this is important!

The Star Wars Costume exhibit is coming to the Detroit Institute of Arts this summer. We will go, as we get admission with our membership.

The Denver Art Museum has a fine section of Native American Art. Some museums have returned certain items to tribes that have requested them back.
The Seattle Museum has a couple floors or that.  It is pretty cool.

51
The Pub / Re: Favorite unexpected learning moments
« on: February 28, 2018, 07:23:10 PM »
I once went to see a traveling impressionist art show in Denver that was timed entrance.  They'd let 20 people in every 20 minutes I think and it was so crowded that when I finally got to stand right in front of a painting, I was determined to look at that particular painting no matter what it was.  Fortunately it was a Pissarro, one of my favorite artists. 
Then the guard told me I was standing too close.  It was not my favorite museum experience.
My favorite museum experience comes because my wife is a former art museum employee and gets us in almost everywhere for free by showing her ID card.  More money for beer later.

52
Ingredients / Re: what category of beer does this fall into
« on: February 27, 2018, 01:04:03 PM »
what kind of beer do you guys think this recipe falls into? I was shooting for a stout but im not sure it fits in there apter seeing the color and tasting it.

5 gal

9 lbs 2 row
1 lb crystal 80
12 oz chocolate malt
8 oz black barley
8 oz of oats

1/2 oz magnum at 60 mins and 1/2 oz kent at 15

when bottling this i made a cold brew and added it.

Would this fall into some kind of special beer category or what do you guys think this falls into?
Thanks for the help and I willing to hear what you guys think about the recipe and take suggestions.

Cheers
You say you added coffee at bottling?  That makes it a coffee beer, but the base style may be a porter or a stout.  If there was a significant dilution from the coffee addition, it may be closer to a porter.

53
No need to stir at all, really. If you gently pour the warm gelatin on top of the cold beer, the gelatin mixture will settle on top, then cool and drop to the bottom clearing as it goes.

54
Going Pro / Re: Switching careers to brew?
« on: February 24, 2018, 10:17:59 PM »
Why destroy your perfectly good hobby by making it a profession?

THIS^^^^
For years I have said “I’ve already ruined one perfectly good hobby” by going pro.  I am too old to ruin another.

55
General Homebrew Discussion / Re: MoreBeer forum is apparently dead
« on: January 23, 2018, 07:23:26 PM »
I migrated over here from the homebrew digest and at first was pretty grumpy about it, but as I learned the names and the people I became very comfortable here.  I am not familiar with any other forums, beer or otherwise.
I miss Amanda, Tom Schmidlin, Carl (punatic), even though he needed to tell us about his perfect life in Hawaii, and that guy who taught us all about shaken not stirred starters.
I'm happy to have made some friends here in real life as well - Denny, Keith, Jeff R., Mike.  Nice people.
I am brewing less lately and not sharing as much with other non-brewing folks.  I say, let them make their own beer.
I am enjoying learning about the staling effects of oxidation lately.  I must admit that when I first became a judge in the mid 90's I knew German Lagers as stage B oxidized products and did not judge well the ones that were bright and hoppy.  It took a while to relearn that.
 

56
General Homebrew Discussion / Re: Wishful thinking
« on: January 15, 2018, 10:24:49 PM »
I did a cereal decoction mash with some corn for a Classic American Pils and the residue in the pot tasted delicious, although it was a bit stick-to-your-teeth husky.

57
General Homebrew Discussion / Re: Pelican hits a dinger again
« on: January 13, 2018, 02:33:35 PM »
Who puts gin into barrels to begin with anyway?  Gin is all about the botanicals and not about aging.

I am going to be doing it very soon! In fact maybe next month as I am about to distill Yellowhammer's first gin. And why not put some in a barrel? ;)
There was one in that link that Denny posted, Herno, that was aged for a short time in Juniper wood casks.  How cool is that?

58
General Homebrew Discussion / Re: Pelican hits a dinger again
« on: January 12, 2018, 07:31:14 PM »
Who puts gin into barrels to begin with anyway?  Gin is all about the botanicals and not about aging.

https://www.thespiritsbusiness.com/2014/07/top-10-barrel-aged-gins/

Cool.  I am going to look for some Ransom Old Tom.

59
General Homebrew Discussion / Re: Pelican hits a dinger again
« on: January 12, 2018, 04:43:57 PM »
Who puts gin into barrels to begin with anyway?  Gin is all about the botanicals and not about aging.

60
If you are in the Los Angeles area, missed my talk on "The Dinosaur in My Beer" at HomebrewCon, and are the odd sort who wants to hear about the paleontology of beer & brewing, I'll be giving a 20 minute riff on the topic at Nerd Nite Los Angeles this Thursday evening. More info here: https://andybrews.com/2018/01/07/speaking-at-nerd-nite-los-angeles-thursday/
I heard this talk last year at HBC and found it very entertaining.

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