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Messages - udubdawg

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General Homebrew Discussion / Re: early Great Lakes present
« on: January 07, 2015, 07:29:20 PM »
how's the schwarzbier? I kinda hope it sucks since I guess it's tap-only.  ;)

The Pub / Re: Jim Koch has a problem....
« on: January 07, 2015, 09:02:35 AM »

but in the end, sorry Jim:  no Black Lager, no care!   ;)
that stuff accounted for at least half of what I've ever drank from BBC.  We need more schwarzbiers, not less.

How timely! Next week I will be bottling Yellowhammer's 3rd and final year round flagship beer for 6 pack bottles. And it is a schwarzbier! :)

Awesome...if you've overcome your aversion to the shipping companies, let me know! 

The Pub / Re: Jim Koch has a problem....
« on: January 06, 2015, 09:15:56 PM »
once I got around Koch's apparent actions in the bar and eye-rolling at words like "abandoned" I agreed with a good portion of it.

but in the end, sorry Jim:  no Black Lager, no care!   ;)
that stuff accounted for at least half of what I've ever drank from BBC.  We need more schwarzbiers, not less.

The Pub / Re: Jim Koch has a problem....
« on: January 06, 2015, 07:50:29 AM »

"Staring at the beer menu, Koch began to criticize the selection. More than half of it, he said, wasn’t worthy of being served—inadvertently insulting the establishment’s owner, who unbeknownst to Koch was sitting next to him. Then Koch interrogated the beer manager about the offerings. Unsatisfied with the answers, Koch complained about the beers so intensely that an employee at the bar teared up. Koch rose from his seat and walked into the keg room, where he started checking freshness dates on his competitors’ kegs."
did no one else find this over-the-top dickish?  What are the "unworthy" beers and why, and why should he decide what is worthy anyway? 

Commercial Beer Reviews / Re: Alchemist Heady Topper
« on: December 23, 2014, 09:33:11 PM »

You guys mention Russian River Pliny the Elder and I must agree, It did not blow my hair back.  Their marketing department is the reason that beer is "so great."

Pliny is a great beer, but it is highly over hyped. Helps to remember that it was one of the very first IIPAs (some argue the first) out there - it literally paved the way for Heady Topper. Also, as with all IPAs - if its not fresh it won't live up to the hype. I drank it at the source and it was a very excellent beer. Not the best IIPA I ever had, but brewery fresh and fantastic non-the-less.

gonna agree the beer is great and overhyped.  Give me Blind Pig.  The "marketing department" comment you replied to made me laugh though.
lbond2:  do you really think it is RR's actions, and not that of their fans, that has created the hype?  C'mon. 

Other Fermentables / Re: First wine
« on: December 18, 2014, 07:39:01 AM »
doesn't appear we have many wine makers here.

i'm going to go with the wine expert gewurtz and see how that goes.

most of my efforts with grapes get made into pyment.
But, although I haven't made that exact kit I've been happy with the company on the 3 others I've made.  that's all I got for ya. 

good luck--

Other Fermentables / Re: Sweetening cider for SWMBO
« on: December 17, 2014, 11:08:59 AM »
yes 1.025 is reasonable for a sweet cider.  I sweeten to about 1.004 for myself and 1.008 or 9 for most competition.  With my very high acid levels most people find them just slightly off-dry.

I recommend you take some samples and sit down with her and sweeten to taste before considering sweetening (and perhaps overdoing it) the whole keg.  Impression of sweetness will of course change with carbonation, acidity, tannin, serving temperature, so tasting at serving temp/carb is best, but you can still get a good idea.

I'd have some acid and perhaps a little tannin ready to play with while you're adjusting sweetness.  carbonator cap and a plastic bottle will come in handy too for a fairly quick test. 

good luck--

The Pub / Re: Founders Sells Minority Stake
« on: December 17, 2014, 09:36:40 AM »
I like it.  Pay back those relatives and in-laws who have helped get you started/kept you afloat with some retirement funds, open some distribution channels, and still keep the majority of the business and make beer the way you want to.

Homebrew Competitions / Re: NHC 15
« on: December 16, 2014, 09:58:29 PM »
Is there any word yet on when the St. Louis Region for NHC will be held?  Just curious where it will fit compared to other midwest regions as far as planning brews.  Getting close to time to brew some of the beers for NHC and that 3-4 week window makes a pretty good differnce.

not officially.
However, I've seen the weekend of March 27th mentioned.  Take that FWIW.

The Pub / Re: Epic Rant about 10 Barrel & AB/InBev
« on: December 16, 2014, 12:10:11 PM »
That article is total BS.  I wonder what the author would do on a similar situation.

Author makes it pretty clear.   ::)

stevefoolbody says:
November 11, 2014 at 6:29 am
YES, to reply directly to your question, I ABSOLUTELY would take the $3 mil from ANYBODY else who understands values and integrity over $5 mil from AB.

Ingredients / Re: Vienna in a Kolsch
« on: December 12, 2014, 10:48:46 AM »
mine is 75% Pils, 25% Kolsch malt; Kolsch malt being fairly similar to Vienna I could definitely see giving it a shot.

Other Fermentables / Re: Cranberry Melomel
« on: December 12, 2014, 06:49:22 AM »
hmm, may have to get some of these Trader Joe's juices - look cheaper than the RW Knudsen stuff I usually buy (and love, especially blueberry.  Have to hide it though as I don't want anyone else drinking my $30/gallon juice)  ;D

Commercial Beer Reviews / Re: Best of the Northwest 2014
« on: December 11, 2014, 08:09:36 AM »
really great beers out there.  Always end up wishing I had more time for brewery stops on my all-too-infrequent trips back home.  Also wish I'd known about Wild Earth when I went zooming by on I90 on my way to apple country.   8)

(would like to see more lager categories in their list though.)
42 categories and only 3 lagers listed:
Best Beers: Lager
Best Beers: Pilsner
Best Beers: Dopplebock

Other Fermentables / Re: Cranberry Melomel
« on: December 11, 2014, 07:37:25 AM »
when I use cranberry in mead - and I do it often - I often add a little hibiscus.  it gives me tannin, tastes like cranberry (and sort of a raspberry/rhubarb too but more cranberry than anything IMO) and of course the awesome color.

the only real "secret" I have to any melomel is that it is usually two meads.  I go over-the-top on fruit, then blend with a straight mead to get honey/fruit balanced.  I'm happier with the results than when invariably I don't have enough honey/fruit from a solo fermentation.


Homebrew Competitions / Re: NHC 15
« on: December 09, 2014, 07:53:03 AM »
I think the problem is that the score sheet does not seem to match up with the style guidelines.  The score sheet shows 5 sweetness levels while the current guidelines only have 3, dry, medium & sweet.
That should be OK, although judges should be told that the entrant only had three levels to pick. Still, if they don't it shouldn't be a problem.
Having the term for 'medium' changed to 'semi-sweet' presents a problem though when 'semi-sweet' has a different meaning on the scoresheet.


I could have also said:
4:  Allow entrants to add specialty information to all ciders and meads.  Currently there is no ability to add such information to 27A and 27D.  I've always thought entrants should be allowed to list apples/pears, especially if single-varietal cider.  "semi-dry Golden Russet SV, lightly carbonated" solves the problem...

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