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Messages - babalu87

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1
I'm not sure I understand the reasoning behind this decision.

Probably $$$.

That's a loss for the homebrewing community.  :(

They're protecting their distributors, which is very common practice.

No, but they are becoming distributors.
The only homebrew shop they were ever associated is one in Maryland.  Hopefully they will still allow full pallet orders, otherwise I'll have to incoorperate my homebrew name

2
Thread on Beer Advocate

http://beeradvocate.com/forum/read/2970833

This will really raise my brewing costs if they stop selling in bulk to homebrewer clubs

Quote
Quote:
We recently acquired Brewcraft and intend to open up other distribution points in the near future.

However, we appreciate the continued business our loyal homebrew customers have given us. With that being said we intend to continue to make our current product line available to our current home brew accounts but we will not be accepting new home brew customers. Homebrew customers who have done business with North Country Malt Supply and Mid Country Malt Supply over the past 12 months can place orders by calling our toll free number (NC: 888-368-5571 - MC: 866-428-1438) or by e-mailing: orders@northcountrymalt.com.

Thank you for your continued support.

Kelly J. Kuehl - Director of Sales
The Country Malt Group

3
Zymurgy / Re: 2011 Zymurgy topics
« on: August 19, 2010, 07:01:12 AM »
An article showing proof that wort production has more of an effect on attenuation than the yeast used.

Maybe if I'm not so lazy I'll write it up.

+1 on this one... aside from Kai's work, I haven't really seen any good numbers on estimating attenuation changes with mash temp changes.


What I have done and plan to do with some future batches is split the wort into two fermenters and use different yeasts.

I've already done this with Wyeast 1968 and US-05
In a 1.050 Porter they both finished at the same FG
Next is up is probably a Pale Ale, one with 1762 and the other using either US-05 or maybe even 1968 again

4
General Homebrew Discussion / Re: Pics of recent brews?
« on: August 18, 2010, 05:30:11 AM »
There is a lot involved in taking a good picture of beer.

Lighting is huge, natural being the best.

The glass getting condensation on it, especially tough when its humid out.




5
All Things Food / Re: Break out the smoker!
« on: August 16, 2010, 05:33:34 PM »
Denny, if you want to extend the season a little smoked fish lasts a long time if you vacu-seal it.

Smoked Bluefish and Bluefin Mmmmmmmmmmmmmmmmmmmmmmmmmmm

6
Zymurgy / Re: 2011 Zymurgy topics
« on: August 16, 2010, 05:05:23 PM »
An article showing proof that wort production has more of an effect on attenuation than the yeast used.

Maybe if I'm not so lazy I'll write it up.

7
Events / 14th annual New England Homebrewer’s Jamboree
« on: August 16, 2010, 11:36:39 AM »
If you're able to make it this is a great event and lots of fun.

I'll be there with the SouthShore Brew Club, we'll have 10 taps flowing.


LOCAL HOMEBREWING CLUBS HOST 14TH ANNUAL HOMEBREWER’S JAMBOREE TO BENEFIT “The Make-A-Wish Foundation® of New Hampshire”
 

The 14th annual New England Homebrewer’s Jamboree is being held on Saturday, September 11th, 2010 at the Branch Brook Campground in Campton, NH.  The gates will open at 10am.  It’s a $10 donation for adults (which includes a separate ticket good for a day of door prizes) and kids are free for this celebration of handcrafted beverages. This event is open to the public. The Jamboree is being sponsored by the Winnipesaukee Area Brew Crew, the Concord Area Homebrewers & the Southern Maine Homebrewers. Organizers and sponsors also include Fermentation Station Homebrewing and Fine Cigars of Meredith NH & Shapleigh Hops Craft Brewing Supply, Shapleigh Maine. 

Family entertainment will include children’s games and music throughout the day provided by Jim Tyrrell (www.jimtyrrell.net) & Equinox Entertainment DJ Services.  There will be a food vendor on site for Saturday lunch, Saturday dinner and Sunday breakfast.  Overnight camping is available.  Overnight with hookups are $30 per sleeping unit per night, and $25 per sleeping unit field camping.  Please call the Fermentation Station at 603-279-4028 for more information and reservations. The informational website is www.homebrewersjamboree.com.

Homebrewers may enter beverages for the people’s choice competition, for an entrée fee of $3 for each sample of 2 bottles. Judged categories will include several varieties of beer, wine, meads and ciders.  Bring your judge’s cap!  Participants of legal age may sign up to judge the morning of the Jamboree. ID’s will be checked. There will also be sampling from several area microbreweries and among attendees. Come check out several home brewers actually brewing their own beverages on site!

Any and all proceeds above costs will be donated to the Make A Wish Foundation of New Hampshire.  We were able to donate almost $4000 in 2009, and are hoping for a larger donation this year.  Please join us for a fun-filled day of fellowship and homebrewing!




8
Yeast and Fermentation / Re: US-05 Startup Time
« on: August 16, 2010, 05:46:17 AM »
Around 24 hours for anything we would recognize as activity

9
The Pub / Re: Favorite mixed drinks
« on: August 16, 2010, 05:37:43 AM »
A simple screwdriver, nobody can mess that up.  50/50; vodka and high pulp OJ.  Favorite vodka's are either Grey Goose or Krystoph / Krystov (sp?).... Absolute is all hype imo, it has a bite to it.  Haven't tried a martini yet... guess I should. 

If your ever in Norwood, MA ( I know its a stretch) you MUST go to Lewis's Restaurant

They fresh squeeze oranges for Screwdrivers
EPIC goodness

10
The Pub / Re: Favorite mixed drinks
« on: August 16, 2010, 05:15:25 AM »
I like to mix a little ice into my bourbon.

One ice cube in Bourbon/Rye/Scotch or Thomas Tew rum is about perfect. Adds just enough water and gets it to the right temp too.


Hot weather.

Vodka/Tonic or New Amsterdam Gin/Tonic 1/3 to 1/4 of a lime depending on the lime size. When Key Limes are around its half one of those little beauties.

Wine cooler, yeah I said it and am man enough to admit it. Equal parts jug Red and Ginger Ale.......... dont skimp on the ice!

Beergaritas on the rocks.
6 pack of Corona (I like to have a clear bottle for every 12 beers I bottle up)
8+ oz Tequila
Can of limeade
Mix them by the pitcher, shake each glass well with lots of ice and a slice of lime.

+1 to Mojitos


Cool weather.
I've been drinking Captain Morgan and Coke (NFL) for 20+ years every Fall. Its how I got my nickname and I'm not about to stop now..................... Once in a while I'll switch it up with a Jim Beam and Coke.

Manhattans are great before dinner.
Never got into Rob Roys but it sounds good, might have to give them a whirl.
Rob Roy with Rye (what ever that would be............) might be nice too.


11
I havent been able to find a picture of what I am using when top cropping yeast but it looks like this , though it has as a longer handle and is only concave, not cupped as in the picture but the hole pattern is right on.



I usually end up with a full container of foam that ends up being a very small layer on the bottom of the jar after sitting in the fridge.

Obviously I'm not expecting to pull slurry off the krausen.




12
General Homebrew Discussion / Re: Your Homebrew Name
« on: August 15, 2010, 02:49:09 PM »
I've always loved Standard Poodles - but they get a bad name because of those little yipper lap dogs, which is what most people associate them with. Plus - its just one of those words that are fun to say. ;)


Funnest word ever


13
General Homebrew Discussion / Re: Your Homebrew Name
« on: August 15, 2010, 02:16:51 PM »
Oh
Stoney Creek Brewing

Because I live about 2/3rd of a mile away

14
General Homebrew Discussion / Re: Your Homebrew Name
« on: August 15, 2010, 02:10:49 PM »
Poodles get a raw deal because of their hairdo


Poodles are retrievers or gun dogs, and can still be seen in that role. The poodle is believed to have originated in Germany, where it is known as the Pudel. The English word "poodle" comes from the Low German pudel or puddeln [2], meaning to splash in the water. The breed was standardized in France, where it was commonly used as a water retriever.[3]

 

Portugese Water dog


15
All Things Food / Re: Quiche vs Fritatta ?
« on: August 15, 2010, 04:09:06 AM »
DROOL Frittata

With Asiago, cherry peppers, potato, onion and crumbled Italian sausage.


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