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Messages - BrewingRover

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The Pub / Re: Espresso machines
« on: July 23, 2016, 11:24:34 AM »
I've had an earlier model of this for at least six years and it's still going strong (I seriously can't remember when I bought it).

I don't use it every day, so maybe it wouldn't last as long under heavier use.

Bert Grant tried this years ago and got shot down by the BATF

I get sad when I think that Grant's just faded away after Bert died. Grant's Perfect Porter was an early favorite of mine.

The Pub / Re: The best thing since...
« on: July 20, 2016, 02:54:16 PM »
checked baggage safe.
I didn't know that. I can bring home beer. Nice.
That's been my favorite thing about more breweries going to cans. I can bring home plenty of beer and not worry about breakage. I've checked bombers before, but I always worry they won't make it. And soak everything else in my bag.

The Pub / Re: The best thing since...
« on: July 16, 2016, 06:27:06 AM »
Absolutely agree. I don't buy beer in bottles anymore. Only cans.
I don't go that far, too much in bottles only I like.
Wish I could can at home.

There's a newish brewpub in Chicago that does 32oz cans to go. They have a cool gadget that I'm sure cost a ton of money, but it's fun to dream. It's a lot more convenient than hauling a growler, too.

Commercial Beer Reviews / Re: Old Tankard Ale
« on: June 16, 2016, 09:21:30 AM »
I like the new direction Pabst seems to be taking and I hope the OLD TANKARD becomes more widely available (I have yet to see it on draft anywhere here in NJ). 
It's really good to see a big brewer making a solid effort to make distinctive, quality brews...and succeeding so well at it.

I read today about their launch of Rainier Mountain Pale Ale in the Pacific Northwest

This seems like a really good niche to try to fill. I really like the fact they're bottling in 16oz pounders. That takes me back.

Going Pro / Re: Starting wage for Cellar position?
« on: June 10, 2016, 11:49:17 AM »
I hope you all realize that you're going to be burned at the stake at the next inquisition?

Just sayin...
What do inquisitors make these days?

Not very much, but they get nice red uniforms.

Ingredients / Nice hop comparison tool from YCH
« on: May 27, 2016, 08:44:31 AM »
This was new to me. The full details pages have a lot of info.

I had some great beers from Bairds while eating at Morimoto Asia in Downtown Disney last week.

The Angry Boy Brown Ale was fantastic.

Sent from my iPhone using Tapatalk
I found that at  aJapanese restaurant in Milwaukee. What a great beer.

The Pub / Re: The 2 B's
« on: May 13, 2016, 08:48:12 AM »
AT&T Park has a lot of good choices. Anchor has a pavilion in center field featuring their beers and spirits from Fritz Maytag's distillery. There are a lot of other choices at the various stands and wines by the glass as well. Nothing like that Safeco Field list, though.

Wrigley Field is locked into Anheuser Busch, so the best you can hope for is some Goose Island beers. I've seen reports of Matilda on tap, but haven't seen it. The Chicago beer scene is booming, so it's too bad they can't find some space to highlight the locals. US Cellular is supposed to have better choices, but that would mean you were at a White Sox game  ;D

Beer Travel / Re: Chicago Half Day
« on: May 13, 2016, 08:39:19 AM »
I've heard a lot about Revolution

The brewpub is great and has very good food. The brewery taproom is less crowded, but doesn't have food.

Here's great article about "Market Disruption" that suggests that Bud has been making the same mistakes as companies such as Kodak and Blockbuster

Hard to imagine a world without those blue cans of Bud Light littering the sides of the roads, but a boy can dream, can't he? ;)
That's an interesting piece, but they ignore the distribution advantage AB has.

2. Customers who use the product need to go to an inconvenient, centralized location.

There's lots of interesting beer happening near me, but I still have to travel to a big liquor store to get it. My local store is small and has a few locals and my grocery store still has most of its space devoted to the big boys and the craft brands they distribute, none of which are local.

Yeast and Fermentation / Re: Fast Pitch
« on: May 10, 2016, 05:24:45 PM »
I don't think that my pressure canner would fit one gallon jars.

How much headroom do you need to leave in a jar when pressure canning? I'd imagine you can't can a 1-qt. starter in a 1-qt. jar.

Only an inch of headspace in a quart.

And I was mistaken, they're half gallon jars. Six fit in my canner.

Yeast and Fermentation / Re: Fast Pitch
« on: May 10, 2016, 04:53:37 AM »
I haven't tried it but the concept is legit.

4L of starter for $10.  That's only 400g of DME, so you're paying for convenience.  It's expensive... but then again so is buying a pressure canner.

I've weighed buying a pressure canner. Not cheap. The convenience is there after the initial time spent. I might have to give this a whirl. The other question is, is there an expiration date issued to this product?

I use my canner for a lot of other things besides starter wort. And I got the tip on this fourm to use gallon jars, so I just have to pop the lid and add yeast, as they're already sterile from the canning process.

I'm finally brewing this year's wit. I usually brew it earlier so it's ready when the humidity hits, but things got busy this spring.

The Pub / Re: Define Pub
« on: April 19, 2016, 04:34:30 PM »
Pub -> short for Public House.

public house
n. Chiefly British
A place, such as a tavern or bar, that is licensed to sell alcoholic beverages.

Can you lookup 'connotation' and 'denotation' while you're there.  ;p~~

 ::) What can I say. I couldn't resist the literal reply to Stevie's question!

That was my first thought and I've been in many pubs in the UK that didn't have food. The worst times have been outside of cities on Sundays when pubs that do serve food only do lunch. One Sunday evening in the Lake District, my dinner was three pints and a packet of cocktail onions.

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