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Messages - The Professor

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661
Kegging and Bottling / Re: Yuengling, Transferred
« on: August 31, 2010, 07:04:02 AM »
I've done it a few times, both with leftovers like you've got, or with a new keg like Drew mentioned.  No problems at all.

I would have stopped by, but it's nearly 3000 miles :)

I would have stopped by too (I'm less than 15 miles away)...but found this thread too late!
I've transferred leftovers from commercial kegs as well with no problems.  Usually though, if is something bland  like Coors or Bud, I'll dump a couple bottles of Guinness or something into it to give it a bit more flavor.  Works surprisingly well, too.

662
Commercial Beer Reviews / Re: Oskar Blues ...
« on: August 30, 2010, 04:34:07 PM »
I agree Mike, I found the "adventurous taste buds" comment a little silly. I didn't care for it at all and would not buy it again. And, FTR, haveing to drink 4 probably felt like drinking 6.  ;)

It's ok.  I do say silly things sometimes.
It's part of my M.O.   ;D

I certainly meant no offense! ::)
I am a reformed/recovering  beer snob and  big supporter of "to each his own", especially when it comes to taste in beer. After all, one man's elixer is another's poison.


663
Commercial Beer Reviews / Re: Oskar Blues ...
« on: August 29, 2010, 04:17:44 PM »
I haven't had the Gubna, but it sounds like I don't need to get more than one :)

At least try it before you dismiss it... I think the stuff is awsome...very complex, lots of different flavors going on.  Admittedly it's not for un-adventurous taste buds, but I found it to be great and on par with all of their products.  And they get extra points for packaging it in cans.

As a very wise man once said, "You'll never know until you check it out."

664
All Grain Brewing / Re: Black IPA?
« on: August 29, 2010, 04:14:16 PM »
...The result was damn fine and more of a "black IPA" then the stuff that came in the bottle.

That's great, but the real thing to remember is that it is totally open to interpretation anyway, since the so called "style" has no real rules other than dark and hoppy.
 
Besides I have a real problem with calling it ANY kind of IPA if it's darker than deep amber/copper.  Hell, I've had Porters that fit the description some folks hang on "Black IPA". 

There seems to be a lot of arguing on the interwebs about this "style".  For what it's worth, I believe that it originated on the commercial level with Greg Noonan, but it's a pretty safe bet that such a beer as brewed up in a few basements somewhere long before he put it on tap and tagged it with a most puzzling name.

The arguments I read aound the net about this style are all pretty dumb, if you ask me.  (But nobody did, so I'll stop ranting now.   ;D  )
Basically, it matters not a whit if it's good beer.

(written as I sip on a suspiciously hoppy and hop-aromatic dark dry ale from a 19 year old recipe... ::) ;D  )

665
For me, short of a small walk-in cooler, a commercial "True"  Coke fridge would probably do it for me;   mainly for cold conditioning since I already have a decent fridge I could dedicate for serving.  Right now it pulls double duty and hence, serves my drafts at a considerably colder temperature than I like.

666
General Homebrew Discussion / Re: Your Homebrew Name
« on: August 26, 2010, 03:35:30 PM »
I like your slogan, Al.

Me too :)

Thanks, gents.
And I shall always do my utmost to live up to the spirit of that slogan.
 ;D

667
I'd be interested in this.  South Jersey/Philly area is an easy ride for me.
Keep us posted as to the possibility of it happening!

668
General Homebrew Discussion / Re: Your Homebrew Name
« on: August 26, 2010, 10:29:43 AM »


Mine is BIG DUMMY Brewing
While some of my acquaintances might do their best to convince you that the monicker refers to me,  it's actually just an homage to my long association with homunculi of the sort pictured on the label.




669
The Pub / Re: Where are you?
« on: August 23, 2010, 10:41:56 AM »
I'd like to ask people to put their location into their profile.  It kinda makes things a bit more personalized, and helps brewers near each other to get together if the want to.  Kinda like the old Rennerian coordinates in HBD!



I like the idea Denny.  Always interesting to see where people are located.

I've revised my profile to include New Brunswick, NJ:  home of Rutgers University, and home of the legendary Old Bay (back in the late 1980's  through the 90's it was highly regarded as  the destination for great beer for the whole tri-state area, thanks to the efforts of the late Chris Demitri)

670
The Pub / Re: What's your favorite part of being a homebrewer?
« on: August 19, 2010, 01:29:17 PM »
I won't lie. I'm just in it for the beer.

That's pretty much my feeling too and is what got me started so many years ago.
  
That, and the fact that  like many things home made it's generally better than anything available commercially,  once you get the hang of it  (at least as far as my go-to "styles" are concerned).  

I have to say though...I do enjoy the process.  It really has become my "treehouse", and I really look forward to my brew-days.  I'm not at all into fancy gadgets because you just don't need them to make great beer and besides,  I like the "hands on" feeling of doing it very simply.
 

671
Beer Recipes / Re: Designing Christmas beers
« on: August 18, 2010, 02:44:13 PM »
All depends on what you like...seems like you already have a very nice Christmas beer there already without adding anything else. 
It's probably just me, but  I'd rather have a well balanced, strong brew for the winter season than anything with spices or fruit added. 
I'd save those things for making mulled ale.   

I usually brew mine in April or May, though...with 8 or more months on it, a strong ale becomes something very special.

672
Yeast and Fermentation / Re: US-05 Startup Time
« on: August 16, 2010, 05:03:09 PM »
never heard of oxygenating AFTER pitching yeast.  I've always done before - what was the reasoning there?

18-30 hours is a good range to expect.

I have just ALWAYS done it that way.  I guess someone told me that it helps mix up the (liquid) yeast.  And that's when I started was using air and an aquarium stone. (About 60 batches ago)  I've been using O2 for a couple of years, just for the time savings.

Dave

I've always done it that way too...before AND after, actually.  For the first day I shake the hell out of the fermenter a few times over the course of the day.

673
General Homebrew Discussion / Re: Corn Syrup?
« on: August 15, 2010, 07:45:00 PM »
Light KARO syrup (and similar products) have vanilla added...the dark ones don't seem to.

I've used KING and ALAGA syrups in some brews with interesting results.
Sorghum syrup, if you can find it, is VERY interesting  as a sugar adjunct in some beers.

674
General Homebrew Discussion / Re: Your Homebrew Name
« on: August 15, 2010, 07:33:20 PM »
One of my favorite comedy groups, Firesign Theater, used to talk about "the far flung Isles of Langerhans"....

HA!  YES!
"Smegma...spasmodic... frog(?)...and the far flung Isles of..."
LOL.
LMFAO!
That was my favorite Firesign album side.   ;D

675
Commercial Beer Reviews / Re: STROH'S?
« on: August 14, 2010, 12:12:09 PM »
Wow, Schaefer.  I had forgotten about them.  "Schaefer is the one beer to have when you're having more than one."

Probably the first beer I ever tried, in 5th grade or something when I snuck one from the fridge. I thought it was made in NY. Geez, this would have been the early '70s, probably.

It was made in NY ...they already had older breweries in Brooklyn and Albany and built the new plant in Allentown in 1971.  I'm pretty sure that they closed all of the older plants by the end of the 70's.

Schaefer also made an interesting deep amber colored Bock Beer, with a very roasty and intensely nutty quality.

When Stroh acquired the plant  they installed direct fire kettles to maintain authenticity of the Stroh products. 

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