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Messages - BrewingRover

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451
Beer Recipes / Re: Fuller's London Porter. Help me make it.
« on: February 17, 2011, 03:11:26 PM »
This might be a good place to start. 

http://thebrewingnetwork.com/shows/721

They attempted to clone the beer on CYBI on The Brewing Network Friday.  I have not listened to the show yet, but it should point you in the right direction.
Different London Porter

The recipe Blatz posted above (that I posted at NB after quoting it from an English board. Ain't the Internets great ?) will get you very close. I'll have to check out the BYO article, though.

452
General Homebrew Discussion / Re: Lazy Monk Brewing LLC
« on: February 14, 2011, 05:25:06 AM »
Congrats, and cool of you to be doing only lagers. I'm sure you've heard of Metropolitan in Chicago, that's doing the same thing. It's really helped them stand out in the crowd here.

*Edit: fixed typo

453
The Pub / Re: MIT grad's invention turns brewery waste to fuel
« on: February 14, 2011, 05:21:17 AM »
You'd have to brew a lot to make a home model feasible.
I forgot one of these ;)

454
The Pub / MIT grad's invention turns brewery waste to fuel
« on: February 13, 2011, 03:49:58 PM »
Pretty cool, a method of processing spent grains into methane. I wonder how long before the household sized unit will be available?

http://www.boston.com/news/nation/articles/2011/02/13/mit_grads_invention_turns_brewery_waste_to_fuel/?page=full

455
An IPA and an American wheat on Monday. Starters are bubbling happily along this morning.

456
The Pub / Re: 30th Anniversary...
« on: February 11, 2011, 01:48:40 PM »
Now that I've ridden the El, I can only say ewwwww, those seats are gross ;)

457
General Homebrew Discussion / Re: Ask the Experts - Stan Hieronymous
« on: February 08, 2011, 03:34:13 PM »
Belgians are very next on my list..... as soon as I can brew enough APA to keep up with demand....... :o

Does he have a good Matilda recipe?

Matilda?????

Stan may have some recipes, bu8t what he really has is a wealth of info about how the Belgians brew.

Goose Island's Belgian style pale ale. It used to have a little story on the label that spelled out Orval if you took the first letter from each word.

458
I brew a witbier every spring and again in early summer so there's plenty around for those hot Chicago afternoons. Otherwise I vary things quite a bit, although I try to have an IPA available at all times.

459
Bananas as we know them are doomed, according to an article I read recently:
http://www.newyorker.com/reporting/2011/01/10/110110fa_fact_peed
You have to subscribe to read the whole thing, but check your library, as it's a pretty interesting article. It talks about how Dole and Chiquita forced one variety on the American market and how a fungus is killing it in Asia and Australia.

460
Ingredients / Re: Edme Maris Otter Light Malt Extract
« on: January 26, 2011, 07:18:34 PM »
Edme doesn't export to the US anymore, as far as I know. You might try Munton's extract; it doesn't specify Maris Otter but it is English malt.
http://www.muntons.com/homebeer/other-products/canned_malt.asp

Northern Brewer has this and there are probably other places, too.

461
Yeast and Fermentation / Re: Barleywine fermentation question
« on: January 22, 2011, 11:08:50 AM »
I like a long-ish secondary for a BW, partly so I'm not tempted to start drinking it young and not having any to age  :)

462
Commercial Beer Reviews / Re: Fuller's Vintage 2008
« on: January 21, 2011, 02:10:30 PM »
I had a 2005 a few years ago and it was really good. I know they change the recipe for this every year so there was none of the apple flavor you got. Lots of complex malt and a surprising amount of hop character.

463
A 3 gallon batch of bitter and then an RIS for my 100th batch. I've also got an IPA that's about ready to bottle. Yep, 100 batches and I've bottled them all.

464
All Things Food / Cook with astringent beer?
« on: January 19, 2011, 08:55:43 AM »
I picked up a six pack from a new local brewery the other day. Yikes. The finish was exactly like Palmer describes astringent off flavors; sucking on a teabag would be preferable, I think. I ended up dumping the bottle I opened and set the others aside for future cooking. But then I got to wondering whether the astringent flavor would carry over should I throw a bottle in chili or something similar. I would think they'd do okay for marinating, but maybe I should just cut my losses. Any thoughts?

465
General Homebrew Discussion / Re: Warrior and Amarillo in an IPA?
« on: January 15, 2011, 08:41:06 AM »
I haven't used Warrior either, but I love Amarillo as a single hop. I've used it a number of times in an IPA and have been very happy with it. I like to do FWH and late additions

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