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Messages - KING__SIZE

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16
General Homebrew Discussion / Re: AHA Membership
« on: November 12, 2009, 07:35:09 PM »
I did try that before I posted, to no avail. I'll contact them if I ever get a free moment at work.

17
General Homebrew Discussion / Re: Fix tart beer
« on: November 12, 2009, 06:17:46 PM »
Perhaps blend it into your next batch?

18
General Homebrew Discussion / Re: AHA Membership
« on: November 12, 2009, 06:14:20 PM »
Hmm... I have a 6 digit membership #, and they ask for a 9 digit # to link the account. Hmmm...

19
The Pub / Re: Brew Dawgs!
« on: November 12, 2009, 05:38:17 PM »
Thanks Bluesman, he's a shelter special. Half Pointer and Half Great Dane. He's getting older, and smells like corn chips for some reason.

20
The Pub / Re: Brew Dawgs!
« on: November 11, 2009, 05:15:40 PM »
My brewing assistant, Zeke. He's not the smartest, or the prettiest, or the best smelling but... well I like him.




21
All Things Food / Re: Pizza Fatta en Casa
« on: November 10, 2009, 08:36:34 PM »
Ok I need dough recipies. Patriot the pizza really does look NY style, and I have seen a slice of pizza in every borough of the city every week for a decade. I promise if you drop some science on me I'll post a smoked mozzarella pizza (sauce TBD: vodka sauce with capers is in the early planning stages). I just need something that will cut through the cream and smoke - I don't think Vodka will work but the wife likes it and I make a decent low cal version.

Maybe some crushed san marzano tomatoes. I'm so clueless.

22
Great Story.

23
Other Fermentables / Re: Rescue My Cider
« on: November 10, 2009, 07:26:39 PM »
I have a different problem, a really bland cider. I added jaggery to it, you know raw sugar, man did it go off like a rocket. My only regret (other than the gallon of lost beverage) was that I didn't set up a video camera. It was SPECTACULAR!

I have a weird question - and my apologies to the OP - what if I went the other way instead of knocking out the yeast and back sweetening it what if I partially froze it? The decanted liquid would be brown sugar sweet, and strong - perfect for blending with IPA's, coffee, hot apple cider, a sort of low alcohol rum to experiment with? Thoughts?

FYI brewed in July 09

24
The homebrew club I belong to is brewing a flanders red sour beer. I know jackity jack jack jack about making sour beers so I'll be taking notes.

25
Jack, any tips on blending beer? How do you prevent oxidization?

26
General Homebrew Discussion / Re: Whatcha Brewin' this week?
« on: November 09, 2009, 07:14:53 PM »
I never had the flaming stone, but I am interested and will grab one when I get a chance.

As for my personal tasting notes the austrian granit beer definately had a smoky, caramel flavor. Is it a novelty, maybe. I like brewing history, and I would guess alot of other brewers do as well. Traditional methods like decotion mashes are still practiced, archeologists scrape beer stone off of clay vessels, and cultivate yeast from prehistoric amber - so yeah I guess there is an audience for this sort of beer geekdom. The end result should be good beer, regardless of the method.

27
All Things Food / Re: What kind of beer would you serve with BBQ Chicken?
« on: November 09, 2009, 06:43:58 PM »
Mesquite smoked lager. Shiner brews one, and as soon as I get my smoker built - so will I.

28
The Pub / Re: What do you like besides homebrew
« on: November 09, 2009, 06:36:39 PM »
Play bass, organ (got me a Hammond), write, weld sculptures, hike, bike, Jeepin, garden, Katamari Damacy.

29
The Pub / Re: Big Day Tomorrow!
« on: November 09, 2009, 06:29:31 PM »
Happy Birthday TB

30
General Homebrew Discussion / Re: Whatcha Brewin' this week?
« on: November 09, 2009, 06:20:09 PM »
Look forward to the article. Chuck Skypeck at Ghost River Brewery in Memphis (they also make Bosco's beer) makes Boscos Famous Flaming Stone Beer. (2005 Great American Beer Festival Silver Medal Winner)

North America's “Original Steinbier.” Brewed using a traditional German technique, stones heated in our wood fired ovens are lowered into the beer during the brewing process, giving the beer its unique caramel character. Awarded “Three Stars” by Michael Jackson, the world’s leading beer writer. Great with salads and lightly flavored dishes.
O.G. 1048 I.B.U. 16/i]

The only steinbier I have ever had was made by Brauerei Hofstetten. Great beer. They have some pics of the open fermentation in carved granite vessels.

All that sounds good, but the pics are really cool. http://www.hofstetten.at/gallery/index.php?action=view&entity=preview&key=55

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