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Messages - The Professor

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31
The Pub / Re: I don't use the word "awesome" very often....
« on: November 15, 2013, 11:55:30 PM »
Until recently I actually though "Sriracha" was a brand name. Apparently it is named after a region/location just like pilsner.


 There's an interesting article in the NY Daily News about Sriracha sauce, and a recipe for making the stuff at home.
go here:
http://www.nydailynews.com/life-style/eats/sriracha-hot-sauce-article-1.1514494

32
The Pub / Re: I don't use the word "awesome" very often....
« on: November 14, 2013, 05:53:10 PM »
mmmmm....gonna HAVE to seek these things out.

33
General Homebrew Discussion / Re: Ageing different styles of beer.
« on: November 12, 2013, 05:10:56 PM »
Right on the money. Don't deliberately age an AIPA/IIPA on purpose ...

LOL.  I routinely bulk age my IPA for 8-12 months.
The commercial example I was weaned on many years ago got a full year of aging in wood before being bottled.  And it still  had more clean hop character than any IPA made today ;D

IPA was of course traditionally an aged beer.
Some current day commercial examples are quite good when consumed young, while others are vastly improved with some age.   As is the case with many aspects of brewing, there are simply no hard/fast rules.
Except for one: "Drink it how you like it"!

34
Yeast and Fermentation / Re: What is this!
« on: November 10, 2013, 01:57:46 PM »
More info is necessary.   
How long has it been fermenting? When did you pitch the yeast (and what type of yeast...or is is a wild ferment with no added yeast?)
Did you start with unpasteurized juice or was it pasteurized?


35
Commercial Beer Reviews / Re: Founder's Porter?
« on: November 06, 2013, 08:46:14 PM »
There's The Professor, the professor, professor, professor, professorbrew, and hillbillyprofessor
Only The Professor and the professor have any posts.
You might try logging out as the professor and logging in as The Professor.
Also, if you write professor enough times it starts to look weird.

LOL.  That was strange.  Not sure how that happened, or why the system logged me in with the lower case name (with my regular password, no less!)  I don't recall ever setting up a second ID.

If you are able to, you can go ahead and delete the one that is all lower case ("the professor")...I won't be using it. I don't even know I wound up posting under that to begin with!!

In any case, thanks Tom!

36
Beer Recipes / Re: Christmas Vacation Ale
« on: November 01, 2013, 08:04:38 AM »
I personally think 2lb of caramel 60 will be too much. I'd cut it in half for a warmer. Let us know how it turns out.

Not necessarily...it just depends on how you define 'winter warmer'.  2lbs of caramel/crystal malts will make it very porter-like and it's not too much by any means.  I've done strong porters will well over 15% crystal/caramel malt and the brews don't even turn out overly sweet...but they do turn out rich as hell!
Winter warmer is (or should be) simply a strong, chewy beer...it can be light or dark, it can be malty or hoppy.  It can be spiced or not spiced.

I think the recipe looks fine.  The only thing it lacks (for me, anyway) is adequate aging time...I would have started the brew sometime in April or May to allow for the good things that happen over time  after the fermentation is complete.  But that's just my own bias (albeit one definitely based in tradition).

But other than that, your proposed brew looks pretty tasty to me. I'll look forward to your reports as to how it turns out.

37
The Pub / Re: RIP Lou Reed
« on: October 28, 2013, 07:56:57 AM »
A true original.
I saw the VU back in the day. 
Electrifying.

38
Events / Re: Conan has insult dog at GABF skit
« on: October 23, 2013, 08:15:43 PM »
Now THAT was pretty damned funny.
At least Triumph's victims (for the most part) seemed to have a sense of humor about the whole thing.

Actually, some of the viewer comments were just as funny (and just as spot on) as the video clip. 8)

39
I'd say Pumpkin and spice beers are the most difficult to get right.  Most of the time they are awful and over spiced
+1 to spiced beers in general.  But Pumpkin is hard.
Gee...I find that most Pumpkin beers are awful because of lame-ass spicing.  Everyone's afraid to give it flavor.

LOL!
I hate most of them because they're over-spiced.
Different strokes!   ;D

40
Yeast and Fermentation / Re: Best ale yeast for lagers
« on: October 23, 2013, 03:38:22 PM »
Get yourself some of EAST COAST YEAST's "Old Newark Beer" strain (as opposed to their "Old Newark Ale" strain).
It purports to be the same yeast that the Ballantine Brewery (Newark, NJ) used for their "lager" beers (including their bock beer).
It is actually an ale strain, but a very neutral one.
It's a terrific yeast.

Available periodically from Princeton Homebrew (in Trenton, NJ) as well as Love2Brew (North Brunswick, NJ)
Both shops do mail order.

disclaimer:  I don't work for any of these companies.

41
Beer Recipes / Re: American Mild
« on: October 21, 2013, 08:48:00 AM »
let's remember, Mild is the opposite of Old not the opposite of strong. so in that sense, given that we are still a pretty young nation I would say that an American mild is perfectly appropriate.

RIGHT!!  Good point.
Historically, the term "mild" has nothing whatsoever to do with ABV or hopping rate.

42
Beer Recipes / Re: American Mild
« on: October 20, 2013, 08:31:42 PM »
American mild is an oxymoron! That's just not how 'merica does things!...

You mean "that's not how 'merica overdoes things."   ;D
Seriously though, I think the recipe looks great (it's actually quite similar to a brew I do once in a while).

I really wouldn't change any of the ingredients or ratios.  I agree that it would probably be better though with a yeast other than S-05.
If you're using dry yeast, I'd be more inclined towards something like S-04. 
It'll still be an "American Mild" because you made it in America.  8)

43
Beer Recipes / Re: how much munich in a porter?
« on: October 15, 2013, 06:48:57 PM »
I routinely make porters using 50% or more dark Munich.
Sublime!

As far as I'm concerned, you can't use too much Munich.  Technically, you can use 100% Munich as your base malt, though I likr to include a quantity of something with more enzyme potential to help things along in the mash.

44
The Pub / Re: Here's a typical craft beer bar menu
« on: October 04, 2013, 10:00:31 AM »
LOL!   Utterly brilliant. And it rings true.
Unfortunately it's really starting to look like this in a lot of places. 
The craft industry has in some ways begun to resemble a parody of itself.

45
General Homebrew Discussion / Re: Flaked Oats
« on: October 04, 2013, 09:36:15 AM »
Just make sure you get the "regular" rolled oats, not the quick-cook or instant ones. I've used regular rolled from the supermarket and flaked from various online brewstores and cannot tell the difference.

Quick or Instant oats work just fine.  Maybe even better than regular.
I use 'instant' all the time with great results. 
And always the generic brand (they are no different than the name brands).

It's 'steel cut' oats that you shouldn't use for brewing (but it is the #1 best type for breakfast!)

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