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Messages - chumley

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301
General Homebrew Discussion / Re: 1990s beer critic
« on: October 22, 2014, 11:40:23 AM »
Read some of the reviews at Amazon concerning his book, which you can buy for a penny.

http://www.amazon.com/The-Beer-Lovers-Rating-Guide/dp/1563056828

302
General Homebrew Discussion / Re: 1990s beer critic
« on: October 22, 2014, 11:33:29 AM »
Nevermind......I should have just spent more time googling.

The answer is....Bob Klein!

303
General Homebrew Discussion / 1990s beer critic
« on: October 22, 2014, 11:21:46 AM »
Anyone remember the name of the guy who wrote a book or two back in the 1990s with his reviews of various beers (craft, macro, imports, you name it)?  I am drawing a blank.  No, not Michael Jackson.

I had one of those day calendars once, with a review per day.  Some of them were quite funny.  I can't believe I can't remember his name.

304
Ingredients / Re: zinc supplement
« on: October 20, 2014, 02:11:14 PM »
Organic Fuggles? I bet they taste like organic dirt.

305
Other Fermentables / Re: Sauerkraut
« on: October 20, 2014, 08:28:53 AM »
We just packaged 5 lbs. of sauerkraut yesterday, and sliced up the last two garden cabbages to make another 5 lbs.  The first batch we let go for three weeks at around 70°F, and it seems plenty sour enough.

After last year's attempt in a bucket got all moldy and I threw it away, we decided to buy the right tool for the job:

http://www.canningsupply.com/product/fermentation-crock-3-gallon/act_frgt?p=GSHOPCS&x=GSHOPCS&gclid=CjwKEAjw5ZKiBRDhqa-Yjcml9kYSJABia-Rn13er1679jjyuYbhkxLXI_mnWCWKGueaYH_gqyo41dhoCsk3w_wcB

I made some slovakian goulash with it, and it was a hit at hunting camp this year.

If you do go the fermenting bucket route, here is some good advice I recently learned.  For a weight, use a few gallon ziploc bags filled with water.  The bags will conform better with the bucket, creating a better anaerobic seal.

306
The Pub / Re: I now officially hate UPS
« on: October 20, 2014, 08:04:58 AM »
The Brew Rats used to have a strong beer competition BABE (Big Arse Beer Exchange, OG had to be greater than 1.080).  It was great fun, tasting and judging beers online on a cold winters night.  But it died because of all the shipping hassles.

I quit going to UPS and the UPS Store years ago for the reasons stated in this thread.  However, there is a local private company (actually half of a paint store), that ships everything, no questions asked.  So I use them occasionally to ship beer.

307
All Things Food / Re: dinner ideas
« on: October 20, 2014, 07:58:04 AM »
Yeah, I like braised lamb shanks a lot.  I just cut up an antelope I shot last weekend, and saved the shanks of it for braising.

Here's a pretty good pasta recipe for sausage and mushrooms in cream sauce.  I tweaked it by doubling the amount of sausage, mushrooms and garlic.

http://www.kcet.org/living/food/the-public-kitchen/recipe-pasta-alla-norcina.html

308
Beer Travel / Re: Belgium Tour Options
« on: October 16, 2014, 09:48:23 AM »
I've taken four trips with BeerTrips.com, two to Belgium, and will be visiting Spain with him next year. On the Great Beers of Belgium trip we visited Cantillon, 3 Fonteinin, Rochefort (they only allow 4 tours per year, so it's a coup), Orval, De Halve Mann, Rodenbach, Liefmanns, De Cam, Slaghmuylder(Witkap), and De Konick. The itinerary varies a little by year depending on brewery schedules. I know this year (going on right now) they're visiting Du Pont and Chimay. Our second trip was somewhat custom, as it was all repeat travelers. In addition to the above, we saw Rulles, Kerkom, Vapeur, and the Westvleteren cafe.
Beyond the breweries, we visited many iconic bars and restaurants. The walking tours of each of the cities were fantastic.
Having taken four trips and planning a fifth should give you a good idea of what I think of Mike's tours.

+1.  I went on the Great Beers of Belgium tour last October, and it was fantastic.  Mike hires a full sized bus (with a bathroom!) that takes you all over Belgium.

309
General Homebrew Discussion / Re: Bru'n water PH using German Melanoiden
« on: October 14, 2014, 08:43:51 PM »
My thought is that Melanoidin is simply Munich malt on steroids, and Munich malt was developed to provide some acidity to counteract the carbonate water of Munich.  I read this about Munich malt many years ago....maybe Noonan's Brewing Lager Beer?  At any rate, my experience is that Munich malt indeed does provide significantly more acidity than pilsner malt. So I am not surprised by your results.

310
Beer Recipes / Re: brown ale
« on: October 09, 2014, 12:26:30 PM »
I looked up my notes, and this is what I brewed....in 2007!

OG 1.058, FG 1.016, 5 gallons

8 lbs. Maris Otter
2 lbs. Crystal 80
1 lb. brown sugar
1/4 lb. chocolate malt

Mash at 154°F for 90 min

1 oz. Horizon 60 min
1 oz. Horizon 20 min
1 oz. Horizon 10 min
1 oz. Horizon 0 min

WY1028 London ale

Tasting notes: Nice malt sweetness balanced by a spicy, noble hop flavor from the Horizon hops. Almost like Hallertauer.

So, we all have different taste in hops.  FWIW, I hate Galena. People think it is bland, but I get an unpleasant flavor out of them.

311
General Homebrew Discussion / Re: AHA Financials
« on: October 09, 2014, 09:54:56 AM »

BTW this thread is a good example of people on this site disagreeing in a constructive way IMO.

Agreed.  If you are an old fart like me, you will remember the Cathy Ewing days.  That was not pretty.

312
Ingredients / Re: Is Wet Hopping BS?
« on: October 08, 2014, 04:03:49 PM »
Burp.....I just drank some fresh hopped ale at the local tavern, and it was dee-licious!

313
Kegging and Bottling / Re: Force carb vs Keg conditioned
« on: October 08, 2014, 12:31:11 PM »
Chalk me up as another who has lost too many tanks of gas to a leaky connection.  I never leave my gas on for any considerable length of time. 

I have one cylinder that I hit a freshly kegged beer with maximum pressure (after I have burped the air out of the headspace) for a brief amount of time.  I will then hit again the next day and the next, until I have achieved the right pressure at that cellar temp for that style of beer.  Then its off to the kegerator, where I serve all beers at 40°F at 10-12 psi.  I only turn the gas on the kegerator when I am drawing a beer, I shut it off afterwards.  That seems to save me on losing tanks.

Yes, the rock-n-roll method will get you big bubbles and carbonic acid bite, but as Denny pointed out, its all the same after a while.  In my experience force-carbed beers taste no different than other kegged beers in about 2-3 days after shaking in the CO2.

314
Ingredients / Re: what hops to use with apricots
« on: October 08, 2014, 10:34:37 AM »
How about a complimentary yeast?  For apricots, I am thinking S-23 lager.

315
Yeast and Fermentation / Re: Belle Saison Attenuation
« on: October 07, 2014, 09:01:35 PM »

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