Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - akr71

Pages: 1 ... 33 34 [35] 36 37
511
The Pub / Re: Bourbon, Whiskey or Rye?
« on: November 16, 2009, 10:32:39 AM »
Sorry for the confusion  :-[... I should have the first three options as Corn, Barley or Rye.

I've always heard that Whiskey (witht the e) was Irish whiskey, all others are whisky.  I'm Canadian, so maybe that's a Canadian thing - I don't know...  Canadian whisky usually refers to rye whisky or blended whisky (and usually a blend of rye and barley whisky, sometimes corn).  I know its not proper, but I think of corn whisky as being bourbon, in the same way as many will call any sparking wine champagne.

As to my comment about rye being too sweet - I guess I drank too much Crown Royal, which I find much sweeter than 40 Creek.  I find the spiciness of rye pleasing.

I prefer a single malt Irish or Scotch, but I finished a bottle of blended Canadian whisky the other night (rye, barley and corn) and I quite enjoyed it, especially since it was given to me.  It was probably the inspiration behind the poll - & my buddies who regularly hit me up for free beer want to have a blind whisky tasting night to see which style is preferred, so I thought I'd throw up a poll and see what happened... any other questions, please see my sleep deprived post above  ;)

512
The Pub / Re: Bourbon, Whiskey or Rye?
« on: November 16, 2009, 10:10:06 AM »
Was option 5 there when I voted?  ???

uhh, I thought I created all the options at the same time, but I am very sleep deprived this morning (1 year old whose molars are coming in - he thinks if he's not sleeping well, no one else should be either).... and there's 6 options, like I said - low on sleep...

513
All Things Food / Re: Malted Chocolate Decadence
« on: November 16, 2009, 08:41:22 AM »
I made this over the weekend.  The daughter and I loved it - the wife, not so much, she was hoping it would be sweeter.  Next time I may make some caramel to drizzle on top.

514
The Pub / Re: Bourbon, Whiskey or Rye?
« on: November 16, 2009, 08:35:40 AM »
What if you drink whiskey with your pants off?

err... I thought 5 choices was plenty, but you raise a good point.

515
The Pub / Bourbon, Whiskey or Rye?
« on: November 16, 2009, 07:55:43 AM »
As sort of a spin off of the Favorite Bourbons thread...

I used to drink a lot of Rye in my college days, but find it too sweet now.  Give me a nicely aged Irish Single Malt, Single Malt Scotch is fine also, but I'm not big on the real smoky ones.  I've never had a quality bourbon, so I don't really know how I feel about it.

516
The Pub / Re: SWMBO
« on: November 16, 2009, 07:44:25 AM »
I personally think it is funny and shouldn't be taken seriously when someone uses it. I get more of a chuckle at those who are offended by it then those who use it.  ;)

+1 I've used it, but its always been in a 'tongue in cheek' way.  Its a partnership in my house.  If either party makes unreasonable demands, the other is quick to let them know and flat out refuse the demands.

517
The Pub / Re: Football Thread
« on: November 16, 2009, 07:37:23 AM »
I am inspired this morning to develop a new recipe and call it "4th and 2 Ale".  It's a big and bold ale, but in the end, it will disappoint.

Bill, oh Bill...What the Hell were you thinking?!?!?!?!?!??!


  ;D LOL  I would say another week of 4th quarter heroics by Manning, but Bill pretty much handed him the superhero cape this time.  It should make for an interesting January.

518
The Pub / Re: favorite bourbons
« on: November 14, 2009, 08:40:23 PM »
JD black label, but that's a whiskey.

Now yer talkin'  Not a huge JD fan, but very much a whisky/whiskey and scotch fan.  Drank all kinds of rye when I was younger, but find it too sweet nowdays.

519
The Pub / Re: Brew Dawgs!
« on: November 14, 2009, 12:48:25 PM »
Here's Darwin, our 3 year old chocolate lab.


520
Not usually, no.  If I've already had a few, the pouring can get a little sloppy  :-[ and when I'm camping and too cheap to buy beer, I'll just drink it right outta the bottle  :o

521
The Pub / Re: Lets get to know each other!
« on: November 13, 2009, 08:58:38 AM »
Kit brewed for about 10 years - my housemate/best bud had the gear and I got the bug.  Got my one gear when I got married.
Had been talking about all-grain grewing for a while and my wife bought me a couple books last xmas (I think she now regrets that) and did my first ag batch last April with number 9 coming soon.

38, married to a nurse, we have two kids (daughter is 6, son is 1).  I live in Nova Scotia, Canada and work for the provincial government.  I do GIS (Geographic Information Systems), which is basically a blend of mapping and databases.

When I'm not at work, taxi-ing the daughter to various activities, looking after/playing with my kids and/or dog, brewing or thinking about brewing, I like to spend my time outside, wither working on the yard or taking the family for a hike/walk.  Maritime weather can really put a damper on that though.

522
The Pub / Re: Forum Members Pics
« on: November 12, 2009, 08:04:54 PM »
I don't seem to have many recent pics of me that I want on the web, or one with both my kids.  Here's my daughter & me this past June.




523
Other Fermentables / Re: Rescue My Cider
« on: November 12, 2009, 11:16:56 AM »
you can backsweet them, although i'm not exactly sure how to do that as i prefer mine tart and dry.  i also understand that if you let it age a bit (six months or longer), the apple starts to come back into the cider.  me, i can't let a batch sit undrank that long, yet....

+1 the cider I made last fall is just coming into its own.  I want my cider dry & tart.

Since it was my first cider, I tried a little experiment at bottling - a third was primed with corn sugar, a third not primed at all, and a third primed with apple juice (no preservatives, non-pasteurized).  The stuff primed with juice is by far my favorite and almost gone - probably a good thing, since I took a guess at how much juice to add (maybe a bit more than pint, a little less than a quart) and is maybe too carbonated.  The unprimed stuff is my second fav and would have a nice low natural carbonation if I hadn't nearly tripped and slammed the bucket on the floor, knocking most of the co2 out of solution.  The stuff primed with corn sugar is mearly OK.

524
Other Fermentables / Re: Heat or no heat
« on: November 12, 2009, 11:01:53 AM »
Some heat - just to make it flow better. Since I don't get anywhere near your other two choices I guess I'm NO HEAT.

-OCD

+1 the honey I get is solid, so some heat to get it out of the bucket and hot water to get it to dissolve easier, but no boiling.

525
All Grain Brewing / Re: spent grains
« on: November 12, 2009, 10:03:35 AM »
In my town, every house is given a big green dumpster for compost.  Every 2 weeks the county Waste Management collects the compost and 'residual garbage' (the other week, they collect recycling only).  Everything biodegradable goes into the bin - I mean everything - meat, bones, pizza boxes, wet/soiled paper towl, wax paper.  They collect it and turn it into compost/black earth which they sell for $4/bag or something ridiculously low like $40/ton.

I dump it into a biodegradable bad and then into the compost dumpster.  The neighbor was getting a little testy when I just dumped it unbagged into the bin - after a couple of days the smell was quite putrid and in the heat of the summer, squirming with maggots like you wouldn't believe!

Pages: 1 ... 33 34 [35] 36 37