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Messages - BrewingRover

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421
General Homebrew Discussion / Re: What's Brewing This Weekend - 2/3 Edition
« on: February 04, 2012, 05:50:43 PM »
No brewing, but today I racked an IPA and saved the slurry to pitch in RIS that I'm brewing a week from Monday.

422
Commercial Beer Reviews / Re: SN Ruthless Rye IPA
« on: January 23, 2012, 04:05:31 PM »
Funny that this thread appeared today.  I almost started one yesterday.  I went to the grocery store last evening and looked for Celebration.  It was gone, but Ruthless Rye IPA had taken its slot in the reach-in.  $7.99/six-pack too.

Very nice beer.  Very fresh too.  I like how they rye and hop flavors combine and compliment each other.  I like the bitter finish.  Time to grab a couple of cases today.  This beer will go very nicely with my tradional Frogmore Stew on Superbowl Sunday!

I paid $10.00 and some change for a six in a Utah Liquer Store.  Pathetic!

I thought everyone in Logan drove to Idaho for their beer. And lottery tickets. :o

I still haven't seen this, which is funny since we seemed to get Celebration before most of the country.

423
The Pub / Re: The cone of shame
« on: January 20, 2012, 08:42:34 PM »
My cat Fuggles got an Elizabethan collar last summer. Silly girl ate a piece of plastic that had to be surgically extracted. She could eat and drink just fine in this, though.


424
Lee's Mild recipe from the book, The Craft of Stone Brewing Co.: Liquid Lore, Epic Recipes, and Unabashed Arrogance.  Using Wyeast 1469 West Yorkshire in place of WLP007.
1469 should be great in a mild. That's one my list of things to try it in now that it's part of the full time lineup.

425
I've got a porter to bottle and I'm thinking about an IPA on Monday while I'm home alone. I've got fresh yeast slurry and bulk grains and hops, so I don't even have to decide yet. I love buying in bulk.

426
Ingredients / Re: cara malt instead of sugar | Scottish Ale
« on: January 09, 2012, 03:42:01 PM »
Had a McChouffe a few days ago.  It's a winter standard for me.  While it does seem to have a low level of what we think of as "Belgian character" I wouldn't go as far as calling it a Scotch ale, exactly, either.  Let's just call it "a damn fine beer!".
I don't have BLAM handy to check, but I seem to recall that Stan says one of the Trappist breweries originally sourced their yeast from McEwan's. Unless I've misremembered that completely.

427
Equipment and Software / Re: Handheld vaccum seal
« on: January 04, 2012, 09:14:19 AM »
There is a Mason jar attachment for the Foodsaver
http://www.amazon.com/FoodSaver-T03-0023-01-Wide-Mouth-Jar-Sealer/dp/B00005TN7H/ref=sr_1_1?ie=UTF8&qid=1325693316&sr=8-1

I'm going to give that a try. I've got the powered version of their vacuum sealer that I just bought.
http://www.amazon.com/gp/product/B002NGNBPA/ref=pd_rate_rs

I've used the Reynolds vacuum sealer and it does okay double bagging hops. Jars will be a whole easier to stack in the freezer.

*EDIT* Upon further review, it appears the jar attachment only works with the bigger machines.

428
General Homebrew Discussion / Re: Converting extract to all grain recipies
« on: December 23, 2011, 01:58:18 PM »
You definitely  should not use propane in a basement unless you spend the $$ to take proper precautions.  Even then, you should not keep the tank indoors.

Are you aware whether the water heater coil would make a proper substitute?
I usually don't pimp other forums, but Homebrew Talk has a whole section devoted to electric brewing. Read the sticky post "Electrical Primer for Brewers" to get a sense of things.
http://www.homebrewtalk.com/f170/

429
I just made my first starter using canned wort and I loved it.Took maybe 10 minutes to sanitize everything, make the starter and clean up.

Pressure canned wort for starters is da bomb !!  I've got quarts, pints, quarter-pints, and 10ml vials all ready to go at a moments notice.

Whaaa???? Where can I get this stuff?

And American IPA using Simcoe, Amarillo, Cascade and Centennial equal parts of each added every 5 minutes of boil Friday and Brown Porter next Friday.  happy brewing and holidays all!

gotta make it yourself. next time you brew, after you run off your pre boil volume either keep going or add more water and keep going (depending on fly or batch sparge) into another container. put in a variety of sizes of canning jars. processing in pressure canner at 15psi for ~15-20 minutes. Place in cupboard and roberts your mothers brother.
I did a small mash for mine, something like 2.5#s of 2 row to yield 7 quarts, which is the capacity of my canner. You have to pressure can to be sure of killing any bad critters.
Some guy you might have seen post here has a good guide to the process:
http://www.maltosefalcons.com/tech/starter-made-easy-pressure-cooking-your-starter-wort-ahead-time

430
Beer Travel / Re: My kingdom for a Wisconsin IPA
« on: December 21, 2011, 07:59:15 PM »
I like Glacial Trail IPA from Central Waters. And Hopalicious from Ale Asylum is one of my favorite APAs anywhere.

431
I'm brewing a porter inspired by Great Lakes Edmund Fitzgerald on Boxing Day.

I just made my first starter using canned wort and I loved it.Took maybe 10 minutes to sanitize everything, make the starter and clean up.

432
The Pub / Re: Forum Icon
« on: December 19, 2011, 08:42:52 PM »

all though i am pro english
i do think it would have been nice if she spelled official correctly



Can't you make an excetion?

433
Beer Recipes / Re: Bell's Expedition Stout
« on: December 14, 2011, 05:47:48 AM »
I think Wyeast 1272 is a decent match for Bell's yeast, if you don't want to bother culturing. I've used it in an RIS that has a very similar grain bill and been quite happy with the results.

434
General Homebrew Discussion / Re: A new trend...?
« on: December 14, 2011, 05:43:19 AM »
The last few start-up breweries in Chicago are only canning. And the Revolution brewpub is working on a production brewery that will have a canning line. They did announce they're going to have bombers of some of their barrel aged beers, though.
Oh, what a happy day it will be when I see Eugene in a can! It's a long way to the pub for a growler.

435
The Pub / Re: What beer opened your eyes?
« on: December 06, 2011, 03:30:09 PM »
I came of age in Utah in the 80s, where Lowenbrau Dark was exotic. There were some imports around but they were all in the State Liquor stores at ridiculous mark-ups. For a college student, anyway. I visited a friend in Boulder CO in 1992 and Redhook ESB really knocked me out. Years later, I think it's pretty bland, but I hear they've dumbed down the recipe.

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