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Messages - Beertracker

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271
All Things Food / Re: Samuel Adams Boston Lager GLASSES
« on: January 07, 2010, 03:21:52 PM »
I absolutely love my set. Thanks again Jimbo!  :-*

272
Other Fermentables / Re: hydromel semi-sweet mead
« on: January 07, 2010, 03:17:29 PM »
Check the attenuation percentages against the expected/desired and taste a sample. If you like the flavor, then its done. Add acid, preservatives (if desired) & bottle.  ;)   

273
Other Fermentables / Re: How do I stop fermentation?
« on: January 07, 2010, 03:10:44 PM »
Try "cold crashing" it in the fridge or snow. If that doesn't stop it then +2 on adding some potassium sorbate to kill the beasties.  ;) 

274
Beer Recipes / Re: Bell's Lager Hop Profile
« on: January 07, 2010, 03:06:22 PM »
I believe they were using Saaz before the hop crunch. Not sure if they're still using them exclusively or not?  :-\

275
Ingredients / Re: 5.2 pH Stabilizer
« on: January 07, 2010, 02:55:55 PM »
2-thumbs up!  :D

276
Yeast and Fermentation / Re: Servomyces capsules
« on: January 07, 2010, 02:54:53 PM »
Yea those darn things don't dissolve well at all, as I remember just breaking them up before tossing them in wort. I liked it better when it came in the brewery bricks. I'm with hopfenundmalz... buy zinc tablets, Epsom salt &/or DAP.  :) 

277
Kegging and Bottling / Re: Beer Gun or Conditioning with priming sugar?
« on: January 07, 2010, 02:43:56 PM »
Good Q. There's really no wrong answer, just what works best for you. I prefer to force-carb & CP most smaller (<1.065) session-style beers that will be consumed within 6 months. Exception include sours & wheats, etc... I typically BC most of my big beers (>1.065) & Belgian-style ales, etc... that will continue to develop by cellaring. Again, there's really no "hard & fast" rules just what works for your homebrewery. Happy bottling!  :)

278
Kegging and Bottling / Re: Colonna capper/corker or other bench capper?
« on: January 07, 2010, 02:36:46 PM »
My suggestion is to buy yourself a Ferrari! Not a car, but the Ferrari Super Zenith Bench Corker. Although it has been discontinued (probably due to cost), there are still a few around to be had at a decent price. IMHO it gives you the most versatility of any capper/corker on the market, plus it can be adapted to use a 29mm crown cap adapter for authentic European/Belgium-style bottles e.g. La Chouffe. It not only saves space, but offers more control & stability when corking/crown capping bottles. The down side is the initial expense & it can be a bit "bulky" when capping cases of small bottles. Good luck with whatever you decide!  ;)

279
I hope the recipe turned out close to what you were expecting? I typically add cinnamon much earlier in the boil (as much as 30 min. from EOB) for more bite/flavor. Keep us posted!  ;)

280
General Homebrew Discussion / Re: just something fun
« on: January 07, 2010, 01:03:35 PM »
My favorite homebrew was either my English Bitter or Southern English Brown (finally nailed both of them!);D

My favorite commercial beer was Dogfish Head PSM.  :-*

The most underated beer of the year was probably Sierra Nevada Torpedo Extra IPA?  :-\

The most overated beer of the year was definitely The Bruery's Black Orchard for me.  >:(

Less hoppy, lower alcohol session beers & lagers in the fridge all the way around!  :D

 

 

281
General Homebrew Discussion / Re: How much did you brew in 2009?
« on: January 07, 2010, 11:52:18 AM »
It was a particularly "off-production" year for me @ only 18 batches (136USG) of beer, 1 batch (3USG) of cider, 8 batches (43.5USG) of mead and 3 batches (19.5USG) of wine for a grand total of 202USG. Not bad, but during peak production in 2002 my homebrewery hit over +500! However, if anyone wearing a government vest asks, "I only brew the legally alloted 200USG per household."  :o   

282
General Homebrew Discussion / Re: steam beers
« on: January 07, 2010, 11:27:07 AM »
Traditionally that is how they're are done. However, I made a split batch last year using Wyeast #2575-Kölsch II that turned out better than the San Francisco Lager version. I just polished the last keg during the holidays. Time to brew!  ;)

283
General Homebrew Discussion / Re: Zymergy magazine?
« on: January 07, 2010, 11:17:16 AM »
I wished Zymurgy came out every month, but nay it's only bi-monthly.  ;)

284
All Things Food / Re: Black-Eyed Peas
« on: January 05, 2010, 06:27:56 PM »
Being from the middle of nowhere... I'm not sure how this dish qualifies, but it was a big hit during the bowl games on New Year's Day.  It's a "secret" family recipe, so don't tell my wife. :-X

COWBOY CAVIAR

(4) 15.5-oz. cans of Trappey’s® Jalapeno black eyed peas (drained)
(2) 10-oz. cans Rotel® Mexican Festival (undrained)
(1) 4-oz. can of chopped black olives (optional)
(1) 11-oz. can of Green Giant® Mexicorn™ (optional)
(1) bunch green onions/scallions (tops only; sliced thin) or (1) small red onion (diced) [spicier]
(1) green or red bell pepper (diced)
(1) clove of garlic (minced)
(2) avocados (diced)
(1) tsp.Tones® Lime Pepper Seasoning
(1) 16 oz. bottle of Wish-Bone® Italian salad dressing

Directions:

Drain cans of black-eye peas & rinse well. Dump into a large mixing bowl. Mix in two cans of Rotel; then add avocado, bell pepper, garlic, green onions & black olives (if desired). Season with lime pepper to taste, then pour in one bottle of Italian dressing over the entire contents and mix to combine. Chill overnight for best results. Serve with your favorite corn or tortilla chips.

Enjoy Cowboy!

285
The Pub / Re: Congrats to Gary and Erin - Maya Glass arrives
« on: November 24, 2009, 10:31:06 AM »
Hey, hey congrats! What a cutie. She was born the same day as one of my friend's (who btw is a homebrewer) first baby & a day after my mom.  ;)

"Blessed is the mother who gives birth to a brewer." ~ Old Czech Proverb   

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