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Messages - The Professor

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751
Ingredients / Re: American 2-Row vs. British Pale
« on: March 03, 2010, 10:36:43 PM »
Does anyone find good results using MO in American APA/IPA's?
that's what I use as my basemalt for everything, so yes, it produces great results.
I knew you did. I definitely counted on your response, but are you the only one?



I don't use it exclusively, but I use it when ever I can (it's a price/availability thing)  as a base malt for any of the beers I make. 
It's a great malt, and there's just something about the rich character it contributes  that makes a positive plus for any ale, whether British or American in "style"    IMNSHO     ;D

752
The Pub / Re: Forum Members Pics
« on: March 03, 2010, 04:32:59 PM »
On the boards I am a Professor.
In some circles, I am a Doctor.
Here's a shot from around 20 years ago... I'm giving a facelift to one of my more famous patients.




753
The Pub / Re: the Future?
« on: March 03, 2010, 04:23:58 PM »
We've already got Borg walking around.  They're the ones with the stupid blue tooth things in their ears that look like they're talking to themselves.

Amen.
I can think of few things dorkier looking that one of those hanging off of someone's ear (except in a car...of course). 

Okay maybe there's one thing dorkier...having a LOUD conversation in public on the thing.
...More proof that civilization is circling the drain...and that common courtesy is becoming far less common..

754
General Homebrew Discussion / Re: Beer bartering?
« on: February 27, 2010, 12:11:34 PM »
Yeah...you're gonna want to check into this pretty carefully.

I'm not particularly well versed in law other than some of my own barter experience in business (so this is not legal advice), but my understanding is that bartered goods/services are considered practically the same as selling them.  The form of payment is different, but you are still receiving 'value' for the goods/services.  Technically, I believe also that bartered goods in payment for services is even considered to be taxable income.

My gut feeling is that it wouldn't be legal, but you need expert opinion other than from an internet forum, ESPECIALLY since you're dealing with something that is regulated by the Feds. :o

755
The Pub / Re: Open Bourbon Shelf Life
« on: February 26, 2010, 09:17:50 PM »
Oxidation is not a problem I'v e ever heard of with bourbon or other whiskeys.  From personal experience,  I can't say, since a bottle of bourbon or scotch around here rarely lasts more than a month or two. 

If anything, there might be a bit of evaporation, but of you store them capped or corked rather than with a pourspout, that probably isn't even an issue.

I'd say don't sweat it...
 

756
General Homebrew Discussion / Re: How long to age an Imperial IPA?
« on: February 23, 2010, 08:24:22 PM »
Well, I'll take a different stance...

Different stances are good.  That's what keeps this interesting.

We all drinx what we likes, no?
 ;D
cheers...

757
General Homebrew Discussion / Re: How long to age an Imperial IPA?
« on: February 23, 2010, 03:46:34 PM »
Denny's right...your taste buds are your best guide.   As he and others have pointed out frequently on the boards, any beer is ready when you decide it is ready.  I do prefer a good amount of age on most stronger beers, reflecting brewing tradition, but that's just personal choice based on what I like and the frequency with which I brew (rare is the time when I don't have a couple Cornies with at least 6 or 8 month old strong ale in them).
 
As far as letting  'green flavors' age out,  that's certainly an important step to me when I'm making IPA.  I like a long aged IPA (even if only because my favorite commercial example was one that was bottled at one year).   But that's just personal choice, as well as merely stubbornly clinging to my own preconceived notion of what the style is to me (besides...most of what we have always heard and read about IPA and it's history is evidently wrong anyway). 

The fact is a lot of people like the 'green' flavors in a young, hoppy beer like IPA and for them, some of these flavors even define the style (and many folks don't even characterize them as green flavors at all).   
It's all pretty subjective.


758
The Pub / Re: Why is Dead Guy Ale so expensive?
« on: February 23, 2010, 10:34:17 AM »
I like Dead Guy Ale and do pick a few up once in a while.

But I often ask why MANY so called  "craft" beers are priced the way they are, although I would expect to pay more for things like Barleywines where more raw materials are used and more space and time are dedicated to good conditioning and proper aging.   But many decidedly 'average'  beers are selling for prices well above average.
Another  growing trend seems to be 4-packs at high 6-pack prices. 
Too often, many of these beers are beers to try once...they simply wind up being not worth the premium price tag.

759
General Homebrew Discussion / Re: Olive Oil
« on: February 21, 2010, 06:32:36 PM »
Hard to imagine that the few drops one would use could make any difference. 
I'll admit to being mildly curious about the concept, but on the other hand from an experience point of view, I can't really see the point:  a good shake of the fermenter (and vigorous splashing of the cooled wort while filling it)  has always given me very vigorous fermentations of even my highest gravity beers. 

As long as that's the case I can see no pressing need for using any other aeration method or especially the decidedly suspect olive oil idea.  Such things come under the category of 'worry'...something I have learned to avoid in brewing.
 

760
The Pub / Re: Help Save Colorado Beer Culture
« on: February 20, 2010, 01:50:28 PM »
I guess I am still trying to determine what will be different for craft beer.  Currently - no craft beer in grocery or convenience stores.  With these bills - potentially still no craft beer in grocery or convenience stores.  How does this hurt craft beer?

Exactly.  Not being in CO his doesn't directly affect me, although I forsee that retail laws in my home state will probably change to allow grocery store/convenience store sales sometime in the future.

This really does look like a non-issue though, and I would agree that I don't understand how this would harm "craft" beer.  It may even help it.

761
Commercial Beer Reviews / Re: Yeungling Bock
« on: February 19, 2010, 06:42:20 PM »
As an original native of eastern PA I feel I must point out that it's "Yuengling" or our more affectionate pet name "Schuylkill Sludge"  ;)

LOL.  Thanks for the correction...it's true that 100 out of 17 people are dyslexic.  :o

As far as the "pet name"....Why is it that the 'local 'brew always seems to get the least respect when in general it's true that it's at least as good aor usually better than the national competition???? 

Seems like the young'uns have always bought into the national brand hype.  A friend of mine swore by Budweiser, while callinhg his local brew (which was Rolling Rock) "weazle-piss".  Seems to me more the opposite was true.

Anyway, the fact that this brewery is still around after 180+ years (and still privately owned in family hands and thriving and expanding to boot!) must mean they've been doing something right.  I say Viva the Little Guy.

I've been drinking Yuengling for many many years (almost 40 years in fact), and would never have considered their beer 'sludge', at least not the Chesterfield Ale or the Porter (which were the ones that attracted my interest all those years ago).

They always were,  and remain,  very well made beers.  When the prices doubled overnight in the late 70's (they got 'hip') it didn't matter...it was still one of the best bargains out there for the quality.
The Bock is icing on the cake.  Yuengling absolutely deserves the resurgence they've enjoyed in the last 35 years.  I hope they're still around and family owned to celebrate their 200th!!!  (and since I'll be looking at the southern border of 80,  I hope I have enough strength then to raise a glass!)

762
The Pub / Re: Help Save Colorado Beer Culture
« on: February 19, 2010, 06:30:07 PM »
It's all a matter of perspective, I guess.  Here in NJ, a lot of us are hoping for future availability of beer in grocery and convenience stores.

Quite frankly, I don't see how it is a bad thing to have such availability.  And I don't buy into the whole 'Beer Wars" premise to begin with (I wasn't crazy about the movie) so maybe I'm biased.  Besides, such a move wouldn't (I assume) affect availability of a wider variety of beers in the traditional and established outlets.

So overall, wider availability in general seems more like a positive than a negative.

In any case, I don't live in Colorado... so whatever happens, I wish y'all luck and hope for the best outcome that serves the common good.

763
Commercial Beer Reviews / Re: Yeungling Bock
« on: February 19, 2010, 07:25:14 AM »
definitely +1...I am delighted to see the return of this beer.  When I first started enjoying beer,  most of the big American breweries were still making an interpretation of  bock beer.

In fact, the first sixpack of beer I ever bought for myself...back in 1969... was Pabst Bock.  This revival brew from Yeungling reminds me a lot of that dark, lightly roasty  bock that Pabst used to make.
They definitely have a winner here...flavorful and very refreshing.  I so rarely buy commercial beer, but I'm glad the retro style packaging caught my eye.  I'd have been sorry to miss this nice brew.

764
General Homebrew Discussion / Re: PA -vs- IPA
« on: February 17, 2010, 04:53:59 PM »
... beer styles are starting to vary a lot more across the board.  You can't really compare EC to WC anymore.  There are also midwest breweries making big slap you in the face IPAs and such.

Beer "styles" have always varied a lot across the board.  The subcategories that have come into being in the last 20 years or so are all artificial anyway.
Any given "style" has always varied to one degree or another depending on who made the beer.   In the case of the topic of the thread, they're all IPA, just variations on a theme.  I have never liked trying to recategorize the "style" into separate East Coast/West Coast/ English definitions, because as has been pointed out, there are no real rules for this anyway...it is the whim of the brewer.

It's just us finnicky homebrewers (in the USA in particular) that seem to feel a need to define each and every variant of a "style"  and call it a new "style".
It's rather funny, actually.   

765
The Pub / Re: A newer, helathier Weaze.
« on: February 16, 2010, 08:40:23 PM »
Good luck man...I'm doing something similar myself right now.  So far down 10lbs....hang in there...the first week is the toughest.

A word of advice...get your carbs from veggies rather than grains, bread, pasta,  or potatoes, and it goes a LOT faster.  And when you reintroduce the grain and starch based carbs, watch the portions, and you'll be fine.

Getting older with a slowed metabolism sucks.

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