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Messages - The Professor

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General Homebrew Discussion / Re: Corn Syrup?
« on: August 16, 2010, 02:45:00 AM »
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.

General Homebrew Discussion / Re: Your Homebrew Name
« on: August 16, 2010, 02:33:20 AM »
One of my favorite comedy groups, Firesign Theater, used to talk about "the far flung Isles of Langerhans"....

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

Commercial Beer Reviews / Re: STROH'S?
« on: August 14, 2010, 07:12:09 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. 

Commercial Beer Reviews / Re: STROH'S?
« on: August 14, 2010, 03:14:54 AM »
The Detroit brewery that made Stroh's closed in the early 80's.  (About the time my Grandpa had to give up beer due to diabetes... coincidence? Stroh's, Schlitz, Old Milwalkee are all the same company... until about 2000 when Pabst bought a section of the company.

Since Pabst re-introduced Schlitz, it makes sense that they would do Stroh's as well.  Heck maybe they will come back with Schaefer as well... another brand made by the Stroh's/Schlitz/Old Milwalkee company.

Schaefer has been continuously available since the original brewery closed and it's been a Pabst brand for quite a few years.  Of course the current beer  is an imposter, as Schaefer was one of those rare BMC beers of years gone by that always had a bit more character than some of the others. 
The brewery that Schaefer built in Allentown, PA (which Stroh acquired and eventually wound up in Pabst hands)  is now owned by Boston Brewing. 
It's a very nice plant, too.

Other Fermentables / Re: Which Yeast for Mead?
« on: August 13, 2010, 05:04:07 AM »
It's been addressed in other threads, but I'll repeat here that my favorite yeast for mead is the Tokaji (aka Tokay) variety.

Other Fermentables / Re: Favorite Commercial Meads
« on: August 13, 2010, 05:01:14 AM »
The Brotherhood WInery in Washingtonville, NY makes a couple different is sold under the name "Carroll's" and is an 8%(or thereabouts) straight mead (on the sweet side);    the other is their take on Tej, the Ethiopian honey wine (it has a small dose of hops in it, apparently).  Their "Sheba" brand of tej clocks in at a typical (for wine) 12%abv and it  has found its way into many of the Ethiopian restaurants in NY and NJ.
I'm a bit spoiled by the home made stuff (my favorite is sack mead, which I usually don't touch until it's between 5-10 years old) but the Sheba tej is pretty nice both before and after a meal of Ethiopian fare.
At around $10 a bottle in the stores for the Carroll's and around $11 for the Sheba, , neither one is a bad deal.

The Pub / Re: Used to be good...
« on: August 12, 2010, 01:47:01 AM »
...but I do think Sam Adams BL was better years ago.

really? man, cause when you get it fresh (exp date 4-5 months out from today's date) that stuff is hard to beat.

Entirely agree on Thomas Hardy's - its simply brand exploitation now  ;)

Is someone making Thomas Hardy's again?  I thought it finally bit the dust when O'Hanlon's dropped it.

Commercial Beer Reviews / Re: Canned Microbrews
« on: August 12, 2010, 01:43:57 AM »
Absolutely, and I think it's a very good trend. 
I'm looking forward to seeing even more great beers available in cans.

3. A more web 2.0 version of moderation - allow all logged in users to rank individual comments with an up rating or a down rating. Then instead of  just using the number of posts when assigning levels to users, the quality of the particular posts should be taken into account. If you want to gain levels, you not only need to comment frequently but also have something useful to day.

I've gotta say that I'm not much of a fan of this idea.  I've seen it practically destroy the Brews&Views board by people using it vindictively.

I agree...
besides, what is this strange internet obsession with "ranking" everything?

The Pub / Re: Howdy everybody!
« on: August 11, 2010, 08:13:05 PM »
...I started brewing during the summer of 1974 with "Blue Ribbon" malt syrup from the A&P "baking needs" section.  ...

Great that you jumped on board here Steven.
Always nice to see another old timer here (looks like we started around the same time more or less). ;D

The Pub / Re: Used to be good...
« on: August 11, 2010, 02:23:13 PM »
...Pete's Wicked Ale when Pete was making it
Thomas Hardy's Ale when Eldridge Pope was making it
Samichlaus when Hurlimann was making it
Celis White when Pierre was making it...
The worst part about getting old is sounding old.

+1 to all of the above.
Especially the last sentence...I catch myself sounding like my dad a little too often these days (though fortunately I don't tell stories yet about walking to school 5 miles every day.  Uphill. Both ways.)

The Pub / Re: Used to be good...
« on: August 11, 2010, 02:49:56 AM »
...I remember Bass Ale being pretty good before they got bought out, but it was rare that I drank it. I had it on cask once, pre-buyout, near Stoke, and it was out of this world. Last time I had it, it was a serious meh.

I was a Bass Ale drinker in the early 70's and loved it.  It definitely changed dramatically and lost some of it's rich character when the brewery decided to go "modern" and it abandoned the Burton Unions fermenting setup;   it seemed to have changed again in the last 10  years or so.. 

The product bottled for export to the USA was always a different brew...stronger, and sweeter...the latter most likely so the flavor would hold up to the insanely cold temperature it's served at here in the states.  Nowadays, it too has lost some of it's luster.

Bass on draught in its home land was a damned fine beer (and on draught was the only way it was sold), and had much more hop character than the beer bottled for export.  I haven't had it on it's home turf in many, many years, but doesn't surprise me that it has been dumbed down (and, I understand, it has even become difficult to find).
The consensus I've heard is that it has been badly neglected by it's current owners.

The Pub / Re: Used to be good...
« on: August 10, 2010, 08:21:54 PM »
What beers have you had in the distant past that were good; but the accountants/CEOs got a hold of it?

Killian's Irish Red for me - I know the recipe has changed. It used to be good, now it is colored BMC.

I am sure with you on this.  It was actually a very good beer when it was first introduced years ago, when it was marketed as an ALE and tasted like one. A very good one, too.
I think it managed to go two or three  years before they started messing with it,  going through reformulations and rebranding as a lager. 
And it suffered as a result.  Too bad....
Dammit, Coors ALMOST got it right.  :'(

The biggest "used to be good" for me is (as many here already know) is Ballantine XXX Ale.
It had real character, unlike the current imposter bearing the name.
It's too sad to even talk about anymore...

General Homebrew Discussion / Re: A 30 Year Beer
« on: August 10, 2010, 07:59:54 PM »
I'll add that, regardless of what you decide to brew, you might want to think about using a wax seal in addition to crown caps.  Unless of course you're going with the cork.

Either way...THAT is a great idea.   Especially for those bottles that actually manage to go the distance.   ;D

I've never tried brewing anything with rice so it's hard for me to pass judgement.  I am not a Bud fan but I would like to compare (blind tasting) it to an all malt lager just to understand the subtle nuances of rice and barley.

A pretty good indicator of the differences would be a side by side tasting of a few products from a single brewer this case I recommend the much beloved AB-InBev   :o :P 

Bud (rice)
Busch (still made with corn, I believe)
Michelob (all malt).

Seems such a session would tell the tale quite effectively!

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