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Messages - bluesman

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General Homebrew Discussion / Re: Hefeweizen techniques
« on: January 20, 2010, 11:12:10 AM »
I may give that a shot, just don't tell Keith ;)

You're lucky he hasn't posted on this thread.....yet.  ;D

It will be a weekend working on the Brutus 10 stand while occasionally sniffing the airlock on my Barleywine.  ;D

Yeast and Fermentation / Re: Wyeast 1450
« on: January 20, 2010, 10:58:00 AM »
I'm a big fan of WLP001. How does it compare and/or differ from 001.

Yeast and Fermentation / Re: Blowing off too much yeast?
« on: January 20, 2010, 10:50:55 AM »
Yeah that wlp530 is one of my favorite Belgian strains, but man does it ferment VIOLENTLY!  :o


Did you check the gravity. It may be finished. Excessive blowoff doesn't necessarily indicate lacck of attenuation.

Kegging and Bottling / Re: Do You Prime Your Kegs?
« on: January 20, 2010, 10:40:41 AM »
Never tried. I beleive it defeats the purpose, but if it works for you then that's great.  8)

All Things Food / Re: Woohoo - Dry Aged!
« on: January 20, 2010, 09:55:43 AM »
Does it look like this...

Yeast and Fermentation / Re: Help me finish off my Kolsch
« on: January 19, 2010, 06:36:11 PM »
That's definitely not my favorite yeast for the style, but its real sluggish below 58F. I'd recommend fermenting warmer & lagering vs. forcing a slow, cold ferment. Just my 2-cents!  ;)

+1 to Blatz comments. Kolsch has a distinctive, yet subtle, flavor to it. Kind of wine/chardonnay like finish that I haven't ever tasted on any other beer style. That's the key between it tasting like a kolsch and simply being a blonde ale that is called a kolsch. Too many brewpubs call their blondes "kolsch".

I think you described it well. Kolsch has a very distinctive finish kind of like a chard. Apple and pear but very delicate. A superb summer ale IMHO.

The Pub / Re: Wildcard
« on: January 19, 2010, 06:29:49 PM »
Hell yeah!

Count me in.

I sure don't want to lose out on purchasing that muti-million dollar ticket.

The Pub / Re: I Love Beer and...
« on: January 19, 2010, 06:21:49 PM »
They are timeless. They had a chemisty that really worked for them. It was like peanut butter and jelly on bread. It was a match made in heaven.

All Things Food / Re: Pizza Fatta en Casa
« on: January 19, 2010, 12:35:00 PM »
I like it kinda well done...

Pepperoni, 2 other kinds of sausage (Volpi brand), red bell, onion, fresh bella 'shrooms, mozz, with cheddar at the edge, liberal dose of parmesan and oregano. 450 degree oven.

Looks good.

What dough formulation did you use?

The Pub / I Love Beer and...
« on: January 19, 2010, 11:04:28 AM »
The Three Stooges.  ;D

I grew up laughing at these guys every weekend. Their hallmark of physical comedy and slapstick will remain etched in my mind.

Enjoy.  :D

All Grain Brewing / Re: Double pass milling
« on: January 19, 2010, 10:52:58 AM »
A good way to check the gap on your mill is to use a feeler gage. They are typically used to check the gaps on spark plugs and can be purchased at automotive stores.

But if you are looking for a rough check using common household items, the following can be used.

crisp dollar bill = .005"
standard credit card = .030"
standard 1" paperclip = .034"
dime = .057"
quarter = .070"
nickel = .078"

The coin thickness are measured at the rims.

General Homebrew Discussion / Re: What's your Favorite Style of Beer?
« on: January 19, 2010, 10:28:14 AM »
So many beers and so little time.  8)

« on: January 18, 2010, 08:36:45 PM »
Wikipedia states it was filmed at Flinders University in South Australia.  ???

« on: January 18, 2010, 07:46:51 PM »
You gotta love those foreign films. I think their corny.

They're really short... I guess by design.

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