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Messages - blatz

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2146
Commercial Beer Reviews / Re: Guinness Foreign Extra Stout
« on: November 16, 2010, 02:22:06 PM »
Apparently, this beer has not been available in the American market for 80 years.

Really?!? I bought some in upstate New York last winter....


It's always been in the markets here in southern Oregon.

I think you guys are thinking of Guinness Extra Stout and not the Guinness Foreign Extra Stout, which is different - 4pks vs. 6pks, 11.2oz bottles vs. 12oz, and about 3% abv or so.
Actually there are two versions of this beer.  The U.S. version came in at about 6.5% and Foreign Extra at 7.5%.  The stronger one has never been available in the U.S. as far as I know.  I have a bottle from the Cayman Islands that says "Guinness is good for you" right on the label.  You won't see that in the states.  
The draught Guinness in the 11.2 ounce bottles with the widget is an entirely different animal.

sorry Jeffy - you're wrong  ;) :D.  what we are talking about is the one that is 7.5% that just became available in the US - I bought some last week at Total Wine.  

I'd be surprised that we have it before Tampa, so its probably out there if you want it.

2147
Commercial Beer Reviews / Re: Guinness Foreign Extra Stout
« on: November 16, 2010, 01:44:19 PM »
Apparently, this beer has not been available in the American market for 80 years.

Really?!? I bought some in upstate New York last winter....


It's always been in the markets here in southern Oregon.

I think you guys are thinking of Guinness Extra Stout and not the Guinness Foreign Extra Stout, which is different - 4pks vs. 6pks, 11.2oz bottles vs. 12oz, and about 3% abv or so.

2148
Commercial Beer Reviews / Re: 2010 SNCA
« on: November 16, 2010, 08:27:01 AM »
2010 is fantastic, I look forward to it every year, and am rarely disappointed.

I've already killed half the 2 sixes I got, and I'll probably grab at least a case more.

Classic American IPA, nuff said.

2149
Commercial Beer Reviews / Re: Weyerbacher Mike
« on: November 16, 2010, 07:20:02 AM »
Actually upon reflection there was one which was quite good. Their Double Simcoe IPA was a fine beer. But of the notes I had handy shouldn't more than 1 out of 15 be stellar?

eh - even that one left me thinking there's at least 25 IPAs I would rather be having at this moment.

never tried Blithering - mainly because I've been gunshy on purchasing given my other experiences. 

2150
Commercial Beer Reviews / Re: Weyerbacher Mike
« on: November 16, 2010, 06:02:59 AM »
I just cannot find a Weyerbacher offering I find exceptional, even their best come off as mediocre.

Amen to that -

2151
All Things Food / Re: What's For Dinner?
« on: November 15, 2010, 08:32:40 AM »
Turkey Burgers with spicy chili mayo on grilled bun

emmenthaler/sharp cheddar mac and cheese (cavatappi not elbows)

baby arugula salad.

damn, its 10:30 and I'm already ready for dinner.

2152
Beer Recipes / Re: Brown Malt...Amber Ale?
« on: November 10, 2010, 03:52:57 PM »
I should clarify that it is briess carabrown that is reportedly on the lighter side of brown malt.

2153
Beer Recipes / Brown Malt...Amber Ale?
« on: November 10, 2010, 01:58:35 PM »
Wanted to get some impressions/input on using brown malt in an Am Amber Ale.

I have a bunch and was looking to use some up, while also revisiting a style I haven't made much of lately.

Recipe's at home, but off the top of my head:

12 gal/1.056/35IBUs

18lbs Pale Malt
2lbs Caramunich II
1lbs Crystal 20
2lbs Munich I
2lbs Brown

Columbus for bittering
1.5 oz each of Simcoe/Amarillo at 20, 10 and Flameout.

WL051 Cali V

I'd like to get rich maltiness that finishes with  the toasty, biscuit slightly drying notes of brown malt, but I don't want to end up with a beer that's a tweener between AAA and ABA.

Any thoughts out there, or shall I brew it to find out?

2154
The Pub / Re: Possible Fermenting Buckets?
« on: November 04, 2010, 08:21:47 AM »
If you do get them, just be sure to mark which ones are for fish and which ones are for beer.  ;)

2155
Kegging and Bottling / Re: Beer Stone - Dip Tube
« on: November 04, 2010, 07:51:46 AM »
so I stuck the dip tube in my bottle of star san for about an hour.  beer stone almost completely gone - some small traces, but this is without scrubbing.

tonight I'll try the other end in some BLC and see which works better.

thanks guys

oh and jeff - how strong when you soak your conical - double? triple? I probably should give that a go after my current fermentation is over.

2156
Ingredients / Re: Favorite Odd Hop Sensations
« on: November 03, 2010, 01:48:44 PM »
Citra - Passionfruit
 
but I wouldn't say favorite - I'm not a fan of that hop.

2157
Kegging and Bottling / Re: Beer Stone - Dip Tube
« on: November 03, 2010, 01:35:00 PM »
Not very.  Try undiluted StarSan, but wear gloves and eye protection (CMA).
Are you sure it's beerstone? Some of my diptubes are just not all that shiny.

I might try that - maybe just stick one end in the star san bottle for 20 min and see if it has any effect. 

pretty certain its beerstone.  the worst one was from a keg that held RIS for almost three years.  has the milky colored scale of varying elevation up and down the tube.

wet sanding works so easy though - I was hopin one of you guys were going to say that was the solution!  ;D

2158
Kegging and Bottling / Re: Beer Stone - Dip Tube
« on: November 03, 2010, 12:30:31 PM »
Try a soak in star san.  I use stronge star san to remove the build up in my conical, using a green pad to scrub.

how long a soak? 

2159
All Grain Brewing / Re: Your best "second runnings" beer?
« on: November 03, 2010, 11:48:44 AM »
medium english crystal, victory and chocolate malts (pale or regular) have worked well for me in the 2 partigyles i've done (old ale and ABW).

even if your original grist has a lot of crystal in it, you'll still want to add a significant amount of more crystal or at least dextrine malt otherwise the small beer can come across thin.  This *may* be perhaps because by the time you run your small beer runnings into your kettle, the mash has been sitting for 100 or more minutes, making the remaining sugars rather attenuative.


2160
Kegging and Bottling / Beer Stone - Dip Tube
« on: November 03, 2010, 08:20:41 AM »
Hey all

have a few dip tubes that have become pretty laden with beer stone.  As we all know, pbw soak doesn't help at this point.  I tried BKF and a green scrubbie, but it really is pretty stubborn and not seeming to work.  Any reason I couldn't use wet sand paper (ultra fine)?

Any other suggestions?

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