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Messages - blatz

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The Pub / Re: The other "pork soda"
« on: February 10, 2011, 07:33:46 AM »
But I thought Frizzle Fry was much better than Sailing the Seas of Cheese.

Really?  I guess there's just something nolstalgic about 'Cheese for me - brings back memories of heading offshore at full throttle on my friend's dad's boat for deep sea fishing blasting "John the Fisherman" .

Unfortunately, a lot of my CDs got jacked by my first roommate in college, but I have some downloaded on itunes.

I always liked the EP that had the covers of Pink Floyd on it.

The Pub / Re: pork soda
« on: February 09, 2011, 03:40:52 PM »
"Wynona's got herself a big brown beaver
And she shows it off to all her friends.
One day, you know, that beaver tried to leave her,
So she caged him up with cyclone fence.
Along came Lou with the old baboon
And said Recognize that smell?
Smells like seven layers,
That beaver eats Taco Bell. "

The Pub / Re: pork soda
« on: February 09, 2011, 03:13:46 PM »
the first thing I thought when I saw this thread, was "ah, a fellow primus fan".

I have to think that's all this is about.

"Never did win no checkered flags, but he never did come in last"

The Pub / Re: Please raise a glass with me
« on: February 08, 2011, 04:22:07 PM »
damn man - so sorry for your loss.

you'll see her again someday, but not yet.

*glass raised*

All Grain Brewing / Re: Vienna Lager water profile...
« on: February 04, 2011, 08:39:29 AM »

Is there any concern here? Is not the Ca a bit low for yeast health in this profile?

agreed - shouldn't it be over 50ppm at least?

All Grain Brewing / Re: Vienna Lager water profile...
« on: February 04, 2011, 07:53:16 AM »
awesome - not my next brew, but the one after is vienna - I'll be using the info here - thanks guys!

apologies lonnie, I'm hijacking here:

actually, maybe just adding a touch of gypsum is all I need:

Ca 23
Mg 4
HCO3 37
Na 21
Cl 70
SO4 36
pH 7.9

Beer Recipes / Re: IPA recipe help
« on: February 03, 2011, 04:46:45 PM »
doesn't wheat need to be mashed?

I'm pretty sure they are talking about a partial mash

Missed that part!  Carry on  ;)

like bluesman, I try to keep my house IPA on tap at all times.

I also brew either helles or pilsner throughout the year.

Marzen, porter, vienna, dunkel and witbier are 'seasonals'

Every June I brew 2 of either barleywine, RIS or Old Ale, whichever I am low on in conditioning.

then there's a half dozen or so of "i'm in the mood for" recipes.

Beer Recipes / Re: IPA recipe help
« on: February 03, 2011, 03:24:43 PM »
doesn't wheat need to be mashed?

Kegging and Bottling / Re: Acetaldehyde post bottling
« on: February 01, 2011, 08:18:50 PM »
very germain to a recent issue I noticed:

I racked my czech pils into a couple of kegs the weekend before last, and had an extra half gallon or so that did not fit so I put the remainder in a 2L soda bottle and force carbed.  However, in switching from the keg to soda bottle, I let a lot of splashing occur inside the bottle.

came back a day later to see how my green beer was doing, and boy was it ever green - acetaldehyde city.  Yet a toke off the keg revealed only a very faint hint, that i would expect from 2 day old light lager.

I make light lagers all the time, same yeast, and never have had this issue, but I also rarely taste the beer before a month lagering - point is - I think you will be just fine given some time (and I hope the faint note I got will go away as well).


The Pub / Re: How Beer Saved the World
« on: January 31, 2011, 11:49:28 AM »
damn - I started watching it last night at 11PM, but I made it all of 10 minutes or so into it and crashed.  It was good (what I saw of it).

I'm sure they will re-air it.

It was about 10:15 start to finish. <snip> Hope this one is worth it.

Oy, you can say that again!

All Grain Brewing / Re: Maibock 2010
« on: January 31, 2011, 09:57:59 AM »
kinda looks like 6 to me.

all the yeast still floating in there is making it appear a little lighter/whiter IMO.

I wouldn't mess with it - call it a Golden Bock like SN does, unless you're intending to enter it in competition.

I don't wash or rinse my slurries.  I simply divide by eye by pouring intpo 2 sanitized plastic containers with snap on lids.

+1 - I saw no appreciable benefit when I rinsed my slurries.

in full disclosure however, I do have the ability to dump trub, dead yeast and other waste during high krausen which probably means less junk in my slurries.


Commercial Beer Reviews / Re: 2011 SN Bigfoot
« on: January 27, 2011, 09:57:09 AM »
eh, I used to collect a lot of them early in the 2000s, buying a case each year and aging them.

I found that 2 years was the breakpoint, and then they start becoming malt rocketfuel.

I quit buying cases in 2008, now I just buy 1-2 six packs and enjoy some now and some later, but oddly I seem to like it fresh the best.

I know I'm probably rare in that regard as most people prefer it well aged. 

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