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Messages - boulderbrewer

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All Things Food / Re: The healthy stuff is tasty
« on: December 23, 2011, 10:01:35 PM »
If it is green it is good!

I had a sandwhich with green roast beef on it at Roy Rogers one time.  It wasn't so good...

Maybe the green was not ready yet?

Green veggies are good for you, control your starches.

Raw okra is great

Going Pro / Professional Brewing texts that you use
« on: December 23, 2011, 09:54:47 PM »
What are your go to tech books?  I hear this is the best, Technology Brewing and Malting by Kunze. What are you thoughts?

I know some brewers swear by the De Clerck books. I seems to me this one would have more relevent information to start up brewers because of the equipment that they use.

Which ones are you using if any?

Going Pro / Re: Mast tun sizing
« on: December 23, 2011, 09:28:27 PM »
You will gain almost double volume by going to 4' in diameter. just saying.

All Things Food / Re: The healthy stuff is tasty
« on: December 23, 2011, 09:22:04 PM »
If it is green it is good!

All Things Food / Re: Big Green Egg
« on: December 23, 2011, 09:03:25 PM »
I like the new HD version on his site. Monday or Tuesday.

The Pub / Re: Forum Icon
« on: December 23, 2011, 09:00:04 PM »
Crazy birds! I guess that is good. I have a Whitey too,

The Pub / Re: Blargh
« on: December 23, 2011, 08:55:44 PM »
Sucks, you guys are way colder we will only be 15 tonight.

Hope nothing is broke.

All Things Food / Re: Big Green Egg
« on: December 23, 2011, 08:35:13 PM »
Santa came early, he brought a large BGE!!!!

Made a table and will start on tuesday once the spar dries, first thing is split chicken then a whole turkey. Might try smoking them both with birch from the wood pile.

One site I found is  Not sure it was ever mentioned.

Very good information.

The Pub / Re: Season's Greetings......
« on: December 23, 2011, 08:19:46 PM »
I want to share a CLASSIC from NB forum, Legman wrote this in 2009. See the original,

Twas the night before Christmas, when all through the house
not a beer was brewing, not even a Rauch.
The hops were hung by the chimney with care,
in hopes that Denny Conn soon would be there.

The brewers were nestled all snug in their beds,
While visions of Robust Porters danced in their heads.
And Bo_gator with his Stout, and I finishing my CAP,
Had just filled a pint glass of Winter Warmer straight from the tap.

When out on the lawn there arose such a clatter,
I sprang from the barstool to see what was the matter.
Away to the window I flew like a flash,
Tore open the shutters and threw up the sash.

The moon on the breast of the newly-poured pint,
Gave the lustre of mid-day to objects insight.
When, what to my wondering eyes should appear,
But Weazletoe dressed as a pirate, dry-humping my fake reindeer.

Stumbling from the bushes, with slurs from his thick tongue,
I knew in a moment it must be Denny Conn.
More rapid than eagles his coursers they came,
And he whistled, and shouted, and called them by name!

"Now MullerBrau! now, Boulderbrewer! now, Shadetree and Kaiser!
On, ColoradoBrewer! On, Capozzoli! on, on Humulus_guy and Vanwolfhausen!
To the top of the porch! To the top of the wall!
Now dash away! Dash away! Dash away all!"

As dry leaves that before the wild hurricane fly,
When they meet with an obstacle, mount to the sky.
So up to the house-top the coursers they flew,
With a shopping cart full of kegs, and Denny Conn too.

And then, in a twinkling, I heard on the roof,
The stumbling and cussing of each drunken goof.
As I savored my pint’s frothy head, and was turning around,
Down the chimney Denny Conn came with a bound.

He was dressed all in grey, except for red Chucks,
And his clothes were all beer stained and a chicken hat that clucked.
A bundle of grains he had flung on his back,
And he looked like an old hippy, just opening his pack.

His eyes-how they twinkled! His dimples how merry!
His cheeks were like roses, he’s drank too much
Wheat beer flavored with cherry!
The drool on his mouth was drawn up like a bow,
And the beard of his chin was as white as the snow.

The stem of a goblet he held tight in his teeth,
And he wasn’t embarrassed to scratch somewhere beneath.
He had a broad face and a little round belly,
That shook when he laughed, like a bowlful of jelly!

He was chubby and plump, a right jolly homebrewer,
And I laughed when I saw Beerider and BRANDON,
Fighting and throwing dog manure!
A wink of his eye and a twist of his head,
Soon gave me to know Denny had nothing but liquid bread.

He spoke not a word, but went straight to his work,
And filled all the stockings, then swaggered with a jerk.
And laying his goblet aside of his nose,
And giving a nod, up the chimney he rose!

He staggered to his shopping cart, to his team gave a mumble,
And away they all flew, er...uh…more like stumbled.
But I heard him exclaim, ‘ere he drove out of sight,
"Happy Brewing to all, and tu zull a guperd mpmumpight!

The Pub / Re: Forum Icon
« on: December 23, 2011, 08:12:02 PM »
Any word on the loose lobster?

Where did they get the knives? Weaz?

« on: December 17, 2011, 10:37:06 PM »
Not yet....

The Pub / Re: Talk me into brewing Saturday morning
« on: December 17, 2011, 10:35:26 PM »
Appease the GF make sure she gives your junk the OK and take care of the kids this weekend. Call in sick all next week and brew like a mother for the whole week.

The Pub / Re: Forum Icon
« on: December 17, 2011, 10:25:05 PM »
Nice, you got my underwear twisted and now to untwist the underwear. Damn it is cold outside!

Yeast and Fermentation / Re: Sour Beers
« on: December 17, 2011, 08:54:40 PM »
Had a beer from the Bruery, Oude Tart. it was like Jolly Pumkin's La Roja but with a heavy leather of brett. I'm limited in what I have done but they taste very close except for the brett. How is the roslaire profile? No brett leather in it?

Yeast and Fermentation / Sour Beers
« on: December 12, 2011, 11:13:41 PM »
My first foray in sour beers involved just dumping dregs in a beer that I wanted to sour.

I know that there many ways to get a sour beer.

We are just asking for hints and tips.

I want to add something special to the sour.

Share your sour tips? maybe!

Thank you Sour Masters!

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