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Topics - pinnah

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Ingredients / source some sorachi
« on: January 30, 2012, 02:31:27 PM »
Can anybody point me at a pound of whole sorachi ace? 
Why oh why did I wait this long. :'(

The Pub / So you are out in the woods and spot this...
« on: January 25, 2012, 01:48:46 PM »
You have been out for a few hours and pretty thirsty.
You are almost back to your vehicle and you spot this on the ground:

Seeing the pushed out bottom makes you think there is a chance...

Sure enough.  Unopened.

Whadda ya think?  ;D

The Pub / Having fun with sanitation
« on: January 23, 2012, 01:29:06 PM »

The Pub / Christmas Lights
« on: December 13, 2011, 06:50:40 PM »
Just wondering what you have going on in your neck of the woods.


The Pub / an irruptive year
« on: December 09, 2011, 07:44:17 AM »
for the coolest owl we have. 

They are headed south in mass numbers

Apparently, Hawaii just got its first record of a snowy owl, showed up at the airport in the capital.
What a problem bird, couldn't catch it, it wouldn't leave, so they blasted it.  Yep, shot it dead. ::)

If arctic owls can get to Hawaii, they could get to your house.  Be on the look out if you like this sort of thing. 8)

Beer Recipes / The Maibock
« on: December 07, 2011, 02:16:01 PM »
I want one this spring, and think it is time to brew it up.
I have looked at the recipes here and elsewhere and had a couple questions.

I am thinking about using S-189, and wondering if anyone uses that for a helles or maibock?  Bad idea?

and then the hops, I was thinking about using what I have access to in the freezer which would be Perle and Mt Hood.
not sure if not having any Tett or Haller is a deal breaker.  I guess this would be an americanized version, but would it work?

Thanks in advance for any guidance.


Kegging and Bottling / bottling from a keg
« on: December 01, 2011, 05:32:52 PM »
Can someone school me?

Since I have started kegging, I miss the ability to travel with or gift my beer.
Is there an easy way? Do I have to buy a gun?

What about filling growlers for travel?

Thanks in advance. 8)

The Pub / iro·ny
« on: December 01, 2011, 11:35:54 AM »


Commercial Beer Reviews / New Belgium Lips of Faith - Fresh Hop IPA
« on: November 28, 2011, 12:53:30 PM »
For those of you who like fresh-n-wet hopped beer, try this one if you can.

Probably the best I have tasted.  Amarillo, Cascade and Cent.
Fantastic nose.

Cheers hopheads. 

Um yea, that's right..... New Belgium.

Ingredients / Are mash hops old fashioned?
« on: November 06, 2011, 07:10:41 AM »
I hardly see them in recipes anymore.

I used a Plinyesque hop schedule yesterday;
put a couple ounces of homegrown Chinook in my mash.

So what do you think?
Have mash hops just fallen out of style, or are other hopping techniques just more effective?

Beer Recipes / A belgianish IPA
« on: October 28, 2011, 06:41:49 AM »
I want to make one, and am looking for some tips or a recipe. 
True, I have not done a lot of research, but thinking about something like a triple with lots of hops?
A hoppy saison?

I will be using wyeast 3711. 

How about it?

Ingredients / Acid Malt in a Saison
« on: September 27, 2011, 07:02:42 AM »
I have never used this malt. 
For those of you with experience, how much typically would you use?


The Pub / re Entry
« on: September 21, 2011, 09:10:41 AM »
Space trash headed back to earth.  The size of a school bus.

I am hoping for night time viewing; could be a heck of a light show.
Do you think you could get out of the way if you saw it coming?

Kegging and Bottling / Keg clean up
« on: September 19, 2011, 12:57:12 PM »
Wondering how much clean up you all do on your kegs and lines?

Seems like if I do not wait too long after I kick one, I can just rinse it out and run some sanitizer through?

What about the lines?  How the heck do you clean those?


Yeast and Fermentation / Sulphur smell from US-05?
« on: September 08, 2011, 10:51:14 AM »
Anyone notice this smell out of this yeast?

I have it in a fridge to smelled hoptastic the first 5 days, but the last few have been rotting eggs?  Just wondering if it is because of a closed fermentation chamber that the buildup is so evident?  FWIW, the ferment went well and is mostly done, no other signs of foul play.

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