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Messages - blatz

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no brewing - kegging one batch, and racking 2 others to secondary (yes, I said secondary - they're big beers...)

Keith - was your wife's back hurt too??

That sucks man - unfortunately (as you know) that's one of the worst styles for your mishap to have happened to due to the delicate nature of the flavor. 

Am curious about this "dry air lock"?

Kegging and Bottling / Re: Beer Gun or Conditioning with priming sugar?
« on: January 08, 2010, 12:08:47 PM »
About bottle conditioning and yeast. I’ll put this to the test as well, When I bottle this year’s Doppelbock with a “beer gun” I’ll add yeast to a few bottles to see if it makes a difference as the beer ages. There will be no priming sugar as the beer will be fully carbonated.

Kai - I'm straight bottle conditioning my Barleywine and Old Ale that I brewed in Dec, but planned on kegging half and bottle conditioning the other on my Baltic Porter.  Perhaps I will do the same (and bottle a couple Baltics off the keg) and hold them to do a comparison at a later date.  I'll try to remember to post back.

The Pub / Re: hey Pinnah we are finally getting hammered
« on: January 08, 2010, 09:11:55 AM »
it 71 here...brrr....

I heard it got cold in Florida...

yeah, serves me right  :P

it was in the 30s and low 40s at night all this week, 50s during the day.  its warmed up today back to the 60s but another front is supposedly coming tonight - I actually enjoy it - nice change of pace and I get to break out some of the sweaters and other stuff that gathers dust in the closet.

I tell you what, the best thing was brewing last weekend - best.brewing weather.ever.  Didn't break a sweat the entire day, and I didn't have to use my prechiller feeding to the Therminator - ground water was cool enough - into the fermenter at 56df...

Kegging and Bottling / Re: Beer Gun or Conditioning with priming sugar?
« on: January 07, 2010, 03:07:29 PM »
There was a great brewer, brewhobby, that used to post a lot on the boards (but has disappeared for the most part) and his contention was that big, lay down type beers do better with bottle conditioning (i.e. priming) rather than CPF.  IIRC, his reasoning was that the beer continued to develop in the presence of yeast, whereas when filling with a CPF it is as 'good as its gonna get' since most of the yeast was left behind after rackings and it would only degrade thereafter.

I used to argue with him about it since I'd gotten a beergun a couple of years ago and had begun bottling my bigs (RIS, Barleywine, etc.) this way. 

This year, I figure I will bottle my bigger beers and test his theory out.  I do still have some bottle conditioned barleywine from'06 that is still very good, and some beergun filled barleywine from early '08 - I'll have to do a test soon and see how they have aged!

I think I just further muddied the waters on this topic.  Sorry.  :-[

The Pub / Re: The Nostradamus Effect, 2012, Armageddon?
« on: January 07, 2010, 09:20:45 AM »
well said, prof - exactly what I was thinking.

however, it is like a car accident, I can't help but stop and watch.  Especially the "Life after Humans" show.

Yeast and Fermentation / Re: Reviving a yeast cake
« on: January 07, 2010, 08:50:22 AM »
Take about a tsp worth and step it up in a starter.


what size steps do you recommend  ;)

General Homebrew Discussion / Re: just something fun
« on: January 07, 2010, 08:29:22 AM »
what was your favorite brew of '09. 

my favorite is usually my IPA, but in 2009 I really nailed down my Dortmunder recipe, so that takes the '09 MVB

Whatdo you feel is the most underated beer on the market right now. 

Either Smuttynose Robust Porter or Great Lakes Elliot Ness

Whats going to be in your fridge the most in 2010

Looking at my records, for the past 5 years, I've brewed at least >30gals of my house IPA, can't see that changing...

The Pub / Re: The Nostradamus Effect, 2012, Armageddon?
« on: January 07, 2010, 08:00:50 AM »
yeah, I've been watching.  Its entertaining to say the least.  But its a hoax.  It sells movies, books, and TV advertising.

check this link out:

the funniest thing is the whole premise is that the Mayan calendar ends.  well, technically so does the 2010 calendar on my wall.  but at the end of 2010, I buy a new one ;).  The Mayan calendar ends an era, after which a new one starts, but it doesn't mean the world is over...

and as was pointed out, Nostradamians always link his prophecies after they happened...which is easy because they are so vaguely written, any interpretation can be 'right' - is easy to connect dots when you've seen the final picture.

 I'll still watch the movie when it hits NetFlix though...

General Homebrew Discussion / Re: Finding what works for you (me)
« on: January 06, 2010, 08:15:38 AM »
converted keg + spigot + bazooka T + whole hops = crystal clear wort into the fermenter.

I've never had an issue, unless I use >~50% of the hop bill as pellets

Commercial Beer Reviews / Re: Sam Adams Noble Pils
« on: January 06, 2010, 07:45:44 AM »
This used to be one of my favorite SA beers about 10-15 years ago. It used to be a year round brew!

keith - I believe you're thinking of the Golden Pilsner, which was one of my faves as well, but this seems pretty different though I'm going on memory and not true comparison.  I actually seem to enjoy this more than I remember enjoying the Golden Pils, if that makes any sense.

Who knows though - I was just out of college back then, and although a beer geek at the time, not nearly the geek I am today.

All Grain Brewing / Re: No Pants Brewing
« on: January 05, 2010, 08:14:25 PM »
I can't. I'm half german and quarter bohemian, my father is an engineer, my grandfather was an engineer, my great grandfather was an engineer - it just isn't in my nature to not be exact and precise. I did a group/club brew with a spontaneous brewer once and it drove me insane.

All Things Food / Pork Chops w/ Balsamic Reduction
« on: January 05, 2010, 07:55:14 PM »
Made pork chops tonight and was looking to be a little more creative, the result was astonishingly good:

1/2 tsp tellicherry peppercorns
1/2 tsp corriander
1/2 tsp fennel seeds
tsp of kosher salt
1/2 medium red onion, sliced into thin ribbons
1/2 lemon
2 - 1" thick pork chops (about 8oz each)
1/4 cup balsamic vinegar
1/2 cup chix stock
good olive oil

set oven to 350df. 

crush the fennel seed, corriander and pepper together with a mortar/pestel or grinder.  sprinkle the mixture along with the salt on both sides of each pork chop, lightly pressing into the meat.

in a good heavy saute skillet, put a turn of the pans worth of oil,  over med heat slightly caramelize the red onion, but not all the way.  push the onions to the side, turn up the heat to med-high - and brown each side of the chop, about 2-2.5 min per side. 

once browned, move the onions to lay on top of the chops and then place the pan in the oven for 20 minutes.

remove the pan from the oven and move the chops to a separate plate, cover with foil.  put the pan with juices on a burner with medium heat, put in the balsamic, stock and juice from half a lemon in the pan, reduce until thick - nearing caramelization point (essentially where the sauce bubbles uniformly across the pan). 

plate the chops and pour the balsamic reduction over top.

I wish I'd took a picture, but I was too damn hungry at the time to grab the camera!  served with penne and fresh pesto and brocolli.

Commercial Beer Reviews / Re: Sam Adams Noble Pils
« on: January 05, 2010, 05:23:25 PM »
Where are you guys finding Noble Pils?

Total Wine by my house

General Homebrew Discussion / Re: what are your goals for 2 ought 10
« on: January 05, 2010, 12:28:56 PM »
to buy less commercial beer (already off to a bad start - bought 3 6pks on Sunday  :-[ ) and cut my brew time back down - I've been pushing close to 7 hours, when I used to take only 5.5.

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