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Messages - blatz

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Beer Recipes / Getting Cold Feet on A Fest Recipe...
« on: June 22, 2011, 09:01:33 AM »
About to brew my Oktoberfest in a few weeks and man, I am starting to get cold feet on the recipe.

Was looking to try what a member on another forum (bryanh), whom I highly respect, calls his favorite recipe for oktoberfest/maerzen style after trying many combinations.  The rundown is this:


17.5lbs Weyermann Munich II 12L
7.5lbs Best Pils 1.8L
20ibus of Tradition at 60min

Mash for 90 min at 151-2.

Yes, I am doing single infusion - its too damned hot right now to be decocting.

I'm having second thoughts  :-[

Guess at worst it'll be a dunkel-lite  ;D :D

All Things Food / Re: What's For Dinner?
« on: June 22, 2011, 08:42:14 AM »

homemade shrimp alfredo!  all from scratch.  took me six hours prep time.  it was fantastic though!

wait, homemade pasta as well?  damn that's a lot of work.  looks yummy - and only 20 minutes till lunch - hmm....

Ingredients / Re: CTZ Hops anywhere?
« on: June 20, 2011, 10:42:15 AM »

freshops has them right there - don't kow what you're looking at.

FWIW - Puterbaugh doesn't grow Simcoe, so you won't find them there.  They had them once ('06 or '07 IIRC) when they traded with another grower, but its been years since that happened. 

From what I hear from pros, it is unlikely we will see any Simcoe at the homebrew level from the '11 harvest.

Events / Re: NHC Winners
« on: June 20, 2011, 06:29:55 AM »
johnf and his wife won gold in Fruit Beer.  Congrats!

wow - Josh won gold for bo-pils - hey Matt if you don't mind, send me his email I'd like to congratulate him.

All Things Food / Re: What's For Dinner?
« on: June 16, 2011, 12:23:54 PM »
Anymore I like to buy whole chickens but I have to search through a bunch to find one <4 pounds.  

do you guys get Bell&Evans in CF?  I buy mostly whole chickens and most of the B&E are 3.5-4lbs.  Am grabbing one Saturday in fact.

nice duck there Phil - mmm now I want some cassoulet...

I may also make another attempt at an alt, I did just regrow that yeast to keep it fresh.  Or a witbier, I just got that yeast in not long ago.
My best Alts have been O-fests and Viennas that 'missed'.  :-\

I'd be willing to bet that a vienna of yours that 'missed' was still a 40...

not to digress the topic, but seems like that is such a hard style to nail for some reason - my latest rendition has a little too much malty-dark fruity character going on (probably too much dark munich or caramunich - the latter was a new introduced variable).  reminds me of Boston Lager with less hops.

nothing brewing related this weekend - fermentor is full, all kegs were cleaned last weekend, and the wife's going out with her friends saturday night - steaks on the grill and doing QC on what is on tap I guess :-)

ROT is about a half a pound to carb and serve a 5 gal keg.  YMMV.

Gonna knock out another IPA. The last few have been good, but not perfect. Need to get get some kinks worked out.

More GF?  kinks in recipe or in the process?

Extract/Partial Mash Brewing / Re: What does "dropped bright" mean
« on: June 09, 2011, 10:57:40 AM »

...or dental floss.

or teflon tape  ;)

The Pub / Re: Tell Us About Your Pets
« on: June 09, 2011, 10:50:02 AM »
sorry uthirsty - you'll see her again one day, but not yet.  RIP.

All Grain Brewing / Re: Dortmunder Water Profile
« on: June 09, 2011, 10:45:23 AM »
With German beers, if you drink them in the US, a lot of times what is missing is staling.

+1!!  ;D

As was said by many above, the mineral thing to me is a bit overemphasized.  I make Dortmunder 3-5 times a year and while I do punch up the sulfates a bit - I usually get dinged in comps for the 'lack of minerally flavor' but it stands right up there with the likes of Great Lakes when my friends and I are just judging it on "taste and enjoyment" - and neither are 'minerally'.  While not German, I consider GLDG to be one of the hallmarks (I know I'm gonna get flamed on that)

FWIW, according to DAB, they use water that is very soft, almost pilsner like  - 60 mg/l calcium and <40 mg/l sulfate.  IIRC, Great Lakes also uses a similar water profile in theirs.

General Homebrew Discussion / Re: Hello to this forum .....
« on: June 08, 2011, 12:04:58 PM »
I never thought anyone would be familiar with Reading .... most people outside of SE PA don't even pronounce it right...

Prosit !

come on - everyone has played Monopoly.  And if you own all 4, well, look out!!

The Pub / Re: Scotland Beer Stampede
« on: June 08, 2011, 11:51:48 AM »
what's more comical is to read the comments about the article below (reading in a British accent enhances the enjoyment).

"for f$#%'s sake" - I love that line -

All Things Food / Re: What's For Dinner?
« on: June 08, 2011, 10:57:33 AM »
Didn't read the links but on an Iron Chef episode they just put the batter/dough in a collander and put it over the boiling water and pushed it through with a rubber spatula.  Only took a few seconds.  But you need the right kind of collander.

I've done this. One needs to hold the colander above the pot so that it doesn't heat as quickly or the batter will seize up and cook before it has a chance to extrude through the holes. Then it'll be no spaetzl for you!

yeah, its a b!tch.  one trick I came up with is to put a small amount of luke warm water in a mixing bowl and push the spatzl into this bowl and then when I've finished pressing, take that bowl and add it to the boiling water - sort of like tempering I guess.  its not the best technique, but its better than when it heats up - its like forcing gum into a coin slot.

As much as I hate unitaskers, I want that spatzelpress now though!

more helles for my FIL this friday evening.  going to try FWH + 10min noble additions only to see if I can restrain the hop bite and heighten the accentuation of malt character. 

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