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Topics - weazletoe

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The Pub / Don't know how I did it.
« on: June 13, 2011, 12:02:51 PM »
Live in Ohio that is....I just got home yesterday. I never thought I would be so happy to get home to Idaho. The temperature and humidity SUCKED!!! One morning, it was 6:30, 80*, and 80% humidity! Can't imagine I was ever used to that. So nice to be back where it's dry, and a balmy 65*. At least the heat was good for work. I cleaned up! Now, I go six weeks off, till I have to go to work for 2 two again. My life rocks!

All Things Food / Baked beans
« on: May 22, 2011, 09:53:05 PM »
 I HATE baked beans. But, a bug crawled up my butt today, and I decided I wanted to make some. so, with wreckless abandon, I threw some crap in a baking dish. DEAR LORD!!! I have never tasted anything quite like this. It was simply amazing!!
 I did cheat a little, for my base, I just opened a large can of Bush beans. To that, I added a palm full of brown sugar, about 3/4 of a package of shredded cheddar cheese, three strips of bacon (it was all I had) a couple spoonfulls of the bacon grease, and the finishing touch.......a goodsplash of Jim Beam. Gave it a good mixing, and into the oven for half an hour.
  My life will never be the same. 

Beer Travel / traveling for beer
« on: May 21, 2011, 10:09:37 PM »
   I figured I would put this in the beer travel section, as it seemed to make sense to me. Maybe I just had a few too many tonight, though.
I just wanted to say, how awesome is it to have the  beer fridge / kegorator right in the room / mancave where you hang out all the time?! I mean, it just rocks, not having to "travel to the kitchen" for a beer. In fact, for a long time, I had my mancave set up so I did not even have to get out of my Lazy-Boy to pull a pint. Who here is with me?  8)

General Homebrew Discussion / Selling.....maybe?
« on: May 21, 2011, 08:50:28 PM »
Should I?There's a dude out here in Idaho, older guy than me, he could be my dad, actually....and he is pretty well off. He is pushing me hard to get a license (on hs dime) and set up to sell to resturants, etc.... He's been looking at it pretty closely, and researching. I gotta tell ya guys, it's real tempting. Of course, I'd start real small at fist. Maybe even have to give away a few kegs, from there, charge a small fee. If I get enough room to ferment, I figure I could kick out a fair amount of beer in a few days.
  Let's say 5 gal cost me 15$ to brew...I could sell that 5 gallons for 40$, I'm thinking. There's 40 pints in 5 gallons. So, if they charge 5$ a pint, that's a 160$ profit for the buyer. Pretty good investment, no?
  Am I crazy for even considering this? Should I even try? I mean, I sure have the time to do it. And, despite what I say, and all the trash talking I do of myself, I make some pretty dang good beer. Nothing vertured, nothing gained, right?

  Major? Where are you? Help a brother out here!

The Pub / Brewday live!
« on: May 21, 2011, 11:17:28 AM »
If you have nothing to do, this end of the world, watch me brew.

The Pub / New ride!
« on: May 20, 2011, 01:50:31 PM »
It's not official yet, but I'm pretty sure I sold my Sammi. Dude was gonna come over this weekend with cash in hand, and a trailer to haul it home on, but stuff came up, and can't do it till I get back from Ohio now. Provided he still buys it, and the seller still has what I want, I'm going from my Samauri, to a truck again. I've really missed my Silverado. Plus, I want something to pull a bigger camper with. Out Trailblazer pulls what we have now just fine, but I plan on getting a newer one real soon, and we are pretty limited with the Trailblazer. Also, 4wd is going to be real nice in the mountains.
  It's got a lot of miles on it, 196k, but it purs like a walrus. Looks like it's been taken very good care of. Not a hint of an oil leak, or anything else as far as that goes. It's a '94, and virtually no rust. And bonus, it's a 5 speed! Going to head over to the owners today, and see if they will hang onto it for a couple weeks. They just put it out today. I saw it garage saleing with the in-laws. (  :-[ ) Told me the price is very negotiable. Gonna see if I can get him to wack a grand off. I'll be happy, though, is I can score it for 2500$
  Now, I just need to think of a name for her.

The old.....

The hopefully new...

The Pub / i love cartoons!!
« on: May 17, 2011, 09:19:11 PM »
My name is Weaze, I'm 34 years old, and I love cartoons! American Dad, Spongebob, Family Guy, Simpsons, King of The Hill, Beavis and Butthead. This afternoon, I let out the gayest little squeal you ever did hear, when I saw Cartoon Network is show old Loony Tunes again. Coyote and Roadrunner, Marvin Martian, Foghorn Leghorn.....This stuff is great!!!!
   Am I alone, or does anyone else feel the same way?

Pimp My System / Ideas for walls?
« on: May 17, 2011, 09:28:54 AM »
 Trying to decide how to finish the walls off in the new brewery. If I were back in Ohio, I have access to sheets of SS for cheap. I mean, real cheap. Not so here in the high desert. I want to balance the line between cheap, and looks great. Not sure if I am feeling tile or not. Have not ruled it out. Green board, with a good coat of hight gloss paint? Maybe....Dura-rock would look cool, and hold up great, but to hard to wipe down. So, what do you kids got I have not thought of yet?

Homebrewer Bios / Offiicial Weaze bio
« on: May 15, 2011, 09:42:58 PM »
Who Are You (please include a picture): Weaze. AKA Barry Benoit

Home Town (City, State):
Pocatello, Idaho

I've been a homebrewer since:
July of 2008

Do you have a homebrewing disaster you'd like to share?
 Pretty much all of my homebrew is a disaster. And yes, I have used a mop on the ceiling.

What is your favorite style(s) to brew?
 APA, IPA, Stouts, and Porters

What style(s) will you never brew?
 Anything even remotly Belgian.

What was the first beer you ever brewed?  How did it turn out?
 APA from Northern Brewer. At the time, I thought it was the best beerr I ever tasted. If I were to try it now, I'm sure it would suck.

Have you ever had a homebrew mistake that turned out great?
I was brewing a wheat with a bit of coriander. at 30 min, my propane tank went dry. I rushed and tossed in the corriander, and late addition hops. It was one of my best wheat beers ever. Will never be able to recreate it, but it was good.

What is your favorite beer recipe?
10 2 row, 2# crystal 40*, and a WHOLE LOTA cascades.

Describe your brew system.
 16.25 gallon boil kettle, converted keg to heat strike and sparge water, a 70qt colemann X-Treme mast tun, 2 55k burners, homemade 50' x 3/8 IC, lot's of fermentors, including a 1535 gallon demi jon, and a Barley Crusher.

How frequently do you brew (times/month or /year)?
Once or twice a month.

What is your favorite hop? Why?
Cascade. Love the citrus bomb IPA's.

Do you have a favorite or house yeast? What qualities do you like about that yeast?
 US-05. Cheap, works in a lot of syles, easy to use, and predictable.

What haven't we asked that you would really like to answer?
I wear kilts because it's a comfort thing!

If you could serve your homebrew to someone famous, who would it be and what would you give her/him?
Guy Fieri. He just seems cool like that.

What's the most unusual ingredient you've ever used in a brew?
Cherry Jolly Ranchers. In an IPA

Are you an indoor or outdoor brewer?
Outdoor for now. Soon to be indoor again.

List some of the names you've given your beers. Which is your favorite?
Moose Juice, Thunderstruck, Venemous Duck, Evil Weazle, Gitche Gumee,
 Moose Juice is my favorite. It's my hoouse IPA.

General Homebrew Discussion / Love sharing my beer, BUT....
« on: May 13, 2011, 10:02:49 PM »
 People are just really starting to abuse this. I'll tell you my deal, then you can all decide if I'm just being a jerk, and need to settle down.
My beer has gone over very well here in Idaho. Like most homebrewers, I love to share my beer. That's a huge part of he reason I brew. To see others enjoy it. Is there anything better than sitting with your buddies, and enjoying beer you made with them? But, people are really hitting the taps hard here. THey come and sit and drink all evening, which is ok, I invite them over to play some poker and drink. But now, I just have people showing up at the house with growlers to fill. I mean drop in fill a growler, go home. Makes me feel good that they like it, but dude! I'm not a brew pub. This stuff ain't free. It takes time and money. I love to share, but don't just use me as your personal micro brew. Am I just being a jerk, or do I have a valid complaint? If so, what to do?

The Pub / Going to Scotland!
« on: May 10, 2011, 09:03:28 PM »
 Well, maybe. I hope. One of my friends just got home from Ireland, my dream vacation. (she brought me a very nice pair of Guiness cufflinks from the brewery) Anyway, she asked me and Ms. Weaze to go to Scotland with her and her friend next year. I can't tell you how stoked I am! Not sure I will be able to save the coin, but you bet I'm gonna try. Might even get a real job!  :o
  So, what breweries and pubs do I need to hit?

General Homebrew Discussion / Six day IPA
« on: May 10, 2011, 03:47:38 PM »
 Been a lot of talk of fast beer lately. Well, darn it, I'm doing it! Got a bbq I'm planning next weekend, and my 10 gallons of wheat is about gone. It's gone over real well with my friends here. Need to get something else on tap for the party. So, I'm doing my house IPA. I've done it in 8 days before. This time, I plan to brew on Saturday, and keg 5 gallons of it Friday night, and cold crash it. Saturday morning, I will force carb it, and be drinking by 6 p.m. that day. I'll keg the other 5 gallons after it's had a full 14 days. Call me crazy, but i'm doing it!  8)

All Things Food / Mushroom bourbon cream sauce
« on: May 10, 2011, 02:33:07 PM »
  Was just surfing some recipes, and had to to post this one. Looks like it would be killer on chops, steaks, chicken, pretty much anything. Even by the spoonful.

2 Tbsp olive oil
1 pound sliced button or cremini mushrooms
1/4 cup chopped onions
2 large garlic cloves, chopped
1/2 cup dry white wine (e.g. Sauvignon Blanc)
1 cup chicken stock
1/2 cup heavy cream
1/4 cup bourbon whisky
Salt and pepper

 Sauté onions, garlic, and mushrooms in 2 Tbsp of olive oil in a large skillet on medium high heat until the mushrooms are browned - about 10-15 minutes. Add the wine, increase the heat to high, and boil down until the liquid is reduced to almost a glaze, about 4 minutes. Add the chicken stock and bourbon, boil until reduced by two thirds. Add the cream and simmer several minutes until the sauce thickens.

All Things Food / BBQ disaster
« on: May 10, 2011, 11:36:22 AM »
 My brother-in-law recently built a very nice smoker, from an old propane tank. About 10' long. He put it on a trailer, so it's easily portable. Could use a coat of paint, but that won't make it work any better.
  Last weekend, he smoked a whole pig for a graduation. The party was at 6 p.m. Saturday. We were to eat shortly after. He put the pig on a 3 p.m. Friday, at 275*!! You can imagine what happened. It was awful. Tough, dry, very little smoke flavor, just charcoal. Worst part is, the poor guy thought it was great. Oh, and, he also put six chickens on. At 10 a.m. Saturday. Right over the fire! by 6, they looked like six little bowling balls. I don't think there was any salvagable meat on them. What bbq abortion.
  The lesson is, it's not the equiptment you have, it's know how to use what ever you have. I far from claim to be the greatest at grilling / smoking, but I could have at least made it ediable.

All Things Food / Quest for the perfect hush puppie
« on: May 09, 2011, 05:52:48 PM »
  I've been playing with different batters for hush puppies. I have the flavor I want, but can't get the texture right. Right now, I'm using 1/2 cup cornmeal and 1/4 cup flour, and a teaspoon of baking powder. They are coming out to airy, and the cornmeal it almost gritty, a little on the dry side, also. I want a nice dense puppy, with some moisture in it. I'm frying them at 375*, just until they brown. Thoughts?

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