Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - blatz

Pages: 1 ... 130 131 [132] 133 134 ... 216
1966
General Homebrew Discussion / Re: Stuff you should never do.
« on: June 08, 2011, 06:41:11 AM »
cool thanks guys.

sorry about your luck there TM.

1967
General Homebrew Discussion / Re: Stuff you should never do.
« on: June 08, 2011, 06:21:27 AM »
but turned out to be improperly cleaned elements and caked on, burnt crust.

apologies to TM for hijacking, but being that I am switching to electric soon, is there anything special to note about cleaning the elements?

1968
Beer Travel / Re: Arkansas, Chicago, NYC
« on: June 07, 2011, 02:20:37 PM »
Gingerman in NY (www.gingerman-ny.com) is also pretty cool - I travel there for business a few times a year and that is usually my hangout - will try to find the Blind Tiger next time.

1969
Events / Re: AHA Forumite Meetup
« on: June 06, 2011, 05:17:49 PM »
man, I'm feeling more and more like I'm missing out.  :-\  damn.  this sounds cool.  next year I hope.

1970
Ingredients / Re: Hop talk
« on: June 06, 2011, 05:14:51 PM »
man, 3 is pretty limiting. I mean, I use 6 varietals in my IPA alone.

gun to my head:

Simcoe - pineycitrusyfruity (one word, right)
Columbus - dank
Tettnang -noble-spicy

I think I could make everything I needed to make if I had only those three.

but given 5 slots, Centennial and Amarillo are right there too.


1971
General Homebrew Discussion / Re: Longer fermenation v longer aging
« on: June 06, 2011, 11:19:08 AM »
Two weeks fermentation as it will allow the yeast to have a better chance of cleaning up the beer prior to racking. I'm more concerned with the flavor as opposed to the appearance.

+1; but I'l throw in that I'd use gelatin to take care of the appearance if you're concerned.

1972
All Things Food / Re: Jambalaya Tonight
« on: June 06, 2011, 07:29:50 AM »
The Jambalaya was awesome - put in some red chilis that really kicked it up.  Having the remainder for leftovers tonight.

I kinda like the rice in it leftover - the rice seems to soak up more of the juices as it sits. 


1973
The Pub / Re: Tell Us About Your Pets
« on: June 06, 2011, 07:26:50 AM »
I can see that happening in Naperville.  Happens here too.

Google Cesar Milan - I'm pretty sure he has a training video series.

1974
General Homebrew Discussion / Re: San Diego Session Ale
« on: June 05, 2011, 02:31:42 PM »
Their regular IPA is other worldly.  Funny, after the first time I had it I went to their website and discovered the ingredients are all the same as mine, though I add munich and a few other hops, but it was a 'no wonder' moment.  That said, of course they do it better than I do!

1975
Commercial Beer Reviews / Re: Dogfish Head Indian Brown Ale
« on: June 05, 2011, 07:35:33 AM »
Probably my favorite DFH beer.

One of the only 2 from them that I like, and I like it a lot.

1976
Beer Recipes / Re: Red Witbier?
« on: June 04, 2011, 09:37:28 AM »
pretty cool there skyler!  :)

1977
General Homebrew Discussion / Re: San Diego Session Ale
« on: June 04, 2011, 09:33:34 AM »
Hoser - sounds like you've never had Ballast Point, Green Flash, Pizza Port or Lost Abbey beers.  Do yourself a favor - since you can get Stone at home, don't waste time or your liver tickets on Stone - the aforementioned breweries put Stone TO SHAME.  Don't get me wrong, I like Stone, but if I could get any of those breweries here especially GF IPA, I don't think I'd ever buy Stone again.

1978
Yeast and Fermentation / Re: Marzen, is it stuck?
« on: June 03, 2011, 12:03:02 PM »
Okay, some additional info:
From 5/22 to 5/25 the brew was at 65F ambient.  I was doing this for a d rest. This is when the "stall" concerned me.  I thought maybe that was too warm and l lowered the temp back down to 50F and still no gravity change. It was 1.021 on 5/22/2011

I hope that the up and down temp didn't mess up the beer (it tastes good at the moment).

Thanks again,
Mike

Mike - (guess you're name's not sally  :D ) - in the future, just so you know, lowering the temp back isn't going to 'kickstart' activity rather the opposite can happen - once you've raised up for d-rest, you'd better keep it at that temp until its completely finished, else you risk crashing the yeast to dormancy.

the up and down in temp should not affect the flavor however, and if it tastes good, leave it at that.

as for your mash temp - you should be confident in it - if you don't have a quality thermometer, invest in one - its worth the wampum.

1979
All Things Food / Jambalaya Tonight
« on: June 03, 2011, 08:31:53 AM »
Jambalaya tonight after work - 1lb shrimp, 1/2lb chorizo, 1/2lb spicy kielbasa, tomatoes, celery, carrots, onion, rice and lots of red pepper - what's your favorite way?

1980
All Grain Brewing / Re: Keg 2 of rye pale is cloudier than keg 1
« on: June 03, 2011, 08:15:46 AM »
that was the first or second pint out of the keg?  that one usually goes down the drain.
It was the first pint, but there were no visible solids and it had been cold crashing for 4 months already.  I'll check it again tomorrow.

it doesn't matter - there's a lot of stuff that will fall out of unfiltered beer, especially over 4 months.

I guarantee pint #3 will be exponentially more clear than that first pint.

I've had lagers I've cold crashed in the conical before transfer for a few weeks, racked crystal clear beer and even still that first pint is a little murky after an extended lagering period.

Pages: 1 ... 130 131 [132] 133 134 ... 216