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Messages - Three

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16
General Homebrew Discussion / Re: Brewing with a Thirsty Bear
« on: January 21, 2014, 07:38:49 PM »
Pure awesomeness!   Nicely done!

17
General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: January 17, 2014, 09:35:49 PM »
I will also be joining the IPA club this weekend as well. Thoughts on this, As I was admiring the clean crisp air and near full moon last night I may start my brew at 8 pm plenty dark here in upstate N.Y. stone throw from Lake Ontario. Calling for clear skies, calm, clean, crisp bout 18-20 degrees sounds like its meant to be. may add a little something?????????

That will be an awesome brewing scenario!  Perfect conditions for an outside winter brew session.  That makes me want to schedule my my next brew to be outside as well......

18
Commercial Beer Reviews / Re: Classic American Pilsner
« on: January 17, 2014, 11:15:28 AM »
IIRC, Jeff has modiifed that schedule significantly since the article was written.  I'd do 30 min. at 144 and 30 min. at 158.  hopfenmalz has mentioned that Jeff often uses polenta mashed in a pressure cooker.  Here's a more recent article by Jeff Renner, updating his procedure....http://www.homebrewersassociation.org/attachments/0000/1298/SOzym00-Pilsner.pdf

Thanks for posting this link Denny! 

I'll brew both.....

19
General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: January 17, 2014, 11:07:53 AM »
West Coast IPA
1.071 OG  ~7.3% ABV  ~100 IBUs  Wyeast West Coast IPA 1217-PC
Simcoe, columbus, cascade, amarillo, centennial

20
Commercial Beer Reviews / Re: Classic American Pilsner
« on: January 15, 2014, 10:49:48 AM »
I have a CAP in my to brew list.  Just looking at the simple ingredients makes me want to brew it and see what I get.  Back in the day we drank mostly lagers/pilsners.  This should be a good "starting point" to see if I want to tweak up a pilsner recipe to have as a house regular. 

Jim, do you use beersmith?   I have the Renner "Your Father's Mustache", and Jamil's "Classic American Pilsner" basic recipes ready.   You will need to tweak them as I just put them in as they were written.  Renner's is probably more true to style with 6 row, but Jamil's looks fine with a blend of 2 row. 

Anyway let me know and I'll send you the recipes.......

21
Pimp My System / Re: Simple Keezer
« on: January 03, 2014, 10:53:01 PM »
Knock, knock......

(Superbowl?  That beer looks ready to go now!) :D

Nice job on your keezer!

22
General Homebrew Discussion / Re: Beers planned for 2014
« on: January 01, 2014, 10:40:23 PM »
I had hoped to brew on the 1st but some travel and visits to see family took priority.  That was all good as there was much quaffing and quality family hang time involved!   So an English Pale Ale brew is scheduled for Friday.  Then on down the list I will go.  Pretty much every two to three weeks.  I may have to sneak another APA or IPA in there.  At some point after these I want to try brewing some Belgian Ales mixed in with the usual EPA/APA/IPA/Porter I like to regularly have on tap.  I haven't brewed a Classic American Pilsner before.  I hope to have a beer like this as one of my regulars....

English Pale Ale - EKG
West Coast IPA
Imperial Stout to age in an Apple Brandy barrel.
Amarillo/Citra APA
London Porter (using brown malt)
Old Ale
Classic American Pilsner
American Wheat (This is really an APA with 25% red wheat. It's my obligatory summer wheat brew).


Enjoy the day!  Happy brewing in 2014!

23
All Things Food / Re: Need some ideas
« on: December 20, 2013, 08:27:35 AM »
That jambalaya looks good!  A nice filet is always good.  Salmon.  Lobster.   Lobster and Filet.

To impress, cook wearing those boxers, t-shirt, and the Harley boots!

24
Beer Travel / Re: Travel to Indianapolis
« on: December 19, 2013, 08:40:05 AM »

25
The Pub / Re: Getting old
« on: December 13, 2013, 06:58:51 AM »
I don't know if this has anything to do with the topic at all but click on one of the scantily clad pretty young girls in their underwear on the side advertising column in Facebook and they must think all you want to see is ads for pretty young scantily clad women in their underwear. Sheesh!

;D 
Funny stuff majorvices, funny stuff!

26
The Pub / Re: Getting old
« on: December 12, 2013, 07:36:11 PM »
It's just the matrix Neo (Jim)........


Morpheus: I imagine that right now, you're feeling a bit like Alice. Hmm? Tumbling down the rabbit hole?

Neo: You could say that.

Morpheus: I see it in your eyes. You have the look of a man who accepts what he sees because he is expecting to wake up. Ironically, that's not far from the truth. Do you believe in fate, Neo?

Neo: No.

Morpheus: Why not?

Neo: Because I don't like the idea that I'm not in control of my life.

Morpheus: I know *exactly* what you mean. Let me tell you why you're here. You're here because you know something. What you know you can't explain, but you feel it. You've felt it your entire life, that there's something wrong with the world. You don't know what it is, but it's there, like a splinter in your mind, driving you mad. It is this feeling that has brought you to me. Do you know what I'm talking about?

Neo: The Matrix.

Morpheus: Do you want to know what it is?

Neo: Yes.

Morpheus: The Matrix is everywhere. It is all around us. Even now, in this very room. You can see it when you look out your window or when you turn on your television. You can feel it when you go to work... when you go to church... when you pay your taxes. It is the world that has been pulled over your eyes to blind you from the truth.

Neo: What truth?

Morpheus: That you are a slave, Neo. Like everyone else you were born into bondage. Into a prison that you cannot taste or see or touch. A prison for your mind.

27
Yeast and Fermentation / Re: Secondary Poll
« on: December 11, 2013, 10:28:44 PM »
If you can transfer to an o2 free secondary (like a corny keg or bright tank) then it's great or, as Tom says, for fruit or other actual secondary fermentation.

+1.  I use one for these reasons too, and I use a purged secondary for dry hopping now as well.  Otherwise it isn't necessary.

+1 +1 This is exactly what I do.....  Oxygenation is my fear on some of my bigger hoppier beers.  So into a co2 purged keg it is.....

28
Ingredients / Re: Best way to sanitize cocoa nibs??
« on: December 09, 2013, 09:48:09 AM »
I just brewed a chocolate coffee stout.  I used the nibs in the secondary.  I just dumped them in the carboy and racked the stout on top.  In two weeks cold crashed the last of the floating nibs out and kegged.  It's well over 4 weeks since I did that.  Quaffing quite well.  No bugs.   If you are worried about it mtnrockhopper's everclear idea sounds good.  I'm with Steve in TX on the coffee......

29
General Homebrew Discussion / Re: Palate Fatigue
« on: December 07, 2013, 11:37:40 PM »
try sniffing some cracked coffee beans when that happens.

After a while of smelling/tasting the same thing olfactory overload will occur and your brain will just stop paying attention. For some reason I am not able to speculate on a sniff of coffee beans will reset your olfactory senses and you will be able to smell everything like new.

+1

Here is a link to "Olfactory fatigue" info.....

http://en.wikipedia.org/wiki/Olfactory_fatigue


30
General Homebrew Discussion / Re: To clone or not to clone
« on: December 07, 2013, 01:05:53 PM »
I hope this isn't seen as advertising, but for those of you who want to brew recipes from breweries ("clones" or not), there's a new book coming out in Jan.


http://www.qbookshop.com/products/211160/9780760344743/Craft-Beer-for-the-Homebrewer.html


Very nice!  I've pre-ordered it Denny!  I look forward to "cloning around" with the(your) recipes!!!!



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