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Topics - phillamb168

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The Pub / Oktoberfest planning
« on: August 06, 2013, 10:49:58 AM »
I know a fair number of you guys do Oktoberfest parties, and as I'm planning on doing one myself this year I was wondering what you usually do. I am going to do Haxn, bretzel, weisswurst and Spätzle or knodle (not decided on that yet). Also for beer, I will hopefully be doing a lager but am also getting ~50 liters of Paulander and Brooklyn Oktoberfests, and perhaps some schanpps. I want to hire a band if I can, but I don't even know what that type of band is called - German Brass Band? Oompah band? Otherwise I'll just get some stuff from iTunes.

What about y'all, what sort of food, music, beer etc? Games? Stuff for the kids?

The Pub / Kitchen re-do
« on: July 22, 2013, 10:12:35 AM »
Since we've moved to our new place I have been crazy busy, and of course have not had any time to brew due to the fact that everything is all higgeldypiggledy in the new brewing/woodworking shop. One more thing that adds to the lack-of-time is that we're planning a complete kitchen revamp.

So I'm wondering, have any of you guys remodelled your kitchen? We've bought the Norm Abram Kitchen Re-Do DVDs from New Yankee Workshop, and I'm pretty confident we'll be fine in the construction part, but do you have any thoughts on layouts? Things that you really like, or really hate, about your kitchen? Anything brewing-related that you've done?

I'd love to see pics, too, if you care to post them.


The Pub / Frivolous Magic Hat Lawsuit
« on: May 22, 2013, 07:55:16 AM »
Check this out:

Not really a fan of #9 anyway. Not that I can get either of these breweries' beers here, but it's still pretty crappy on their part.

Yeast and Fermentation / Fermenting in blue (or red) coolers?
« on: May 06, 2013, 03:02:43 PM »
In thinking through my brewing procedures to make them more sustainable in the new place, I've been looking at how best to organize fermentation. What I'm imagining are a few (~3-4) large coleman coolers (the big kind) stacked one on top of the other, each fermenting its own beer, or just holding sanitizer ready to be used later. For temp control, I was thinking to run a small stainless coil in through the drain spigot. Since they're insulated it should be relatively easy to keep them at a reasonable temp. Any downsides to this set up?

All Grain Brewing / REALLY no sparge
« on: May 06, 2013, 02:55:21 PM »
So in reading some literature about other forms of fermentation, one thing I've read talks about a no-boil no-sparge fermentation. Meaning, you mash in, get everything converted, drop to fermentation temp via coil chiller, pitch and wait. Is this something that could be used to produce drinkable beer?

Kegging and Bottling / Outdoor draft system
« on: May 06, 2013, 12:55:35 PM »
Been a while since I last posted - lots going on, including a move to a new (to us, anyway) house. Nice thing about the new place is that there's a patio off the first floor that has a workshop underneath, so one of the ideas I've been playing with is running some draft lines up from the workshop through to the patio and having a few built-in taps on what will eventually be the outdoor kitchen. I'm not too worried about keeping the lines cool - the walls are super thick in the workshop and it stays relatively cool, so with insulated lines I shouldn't think I'll loose too much temp on the ~10-15 foot vertical trip. But, I've never run lines outside before and I'm wondering if it's a reasonable idea, and if there's anything in specific I should watch out for.

The Pub / Seren Brewing Company
« on: April 03, 2013, 11:01:04 AM »
If alikocho isn't going to promote his project a bit, then I will do it for him :)

Going Pro / BrauKon?
« on: March 21, 2013, 03:06:14 PM »
Anybody know them? They're sending me a quote for a 20HL system (electric), semi-auto. ~250k EUR not including delivery. Apparently they're on par with Kaspar Schulz...

Commercial Beer Reviews / Brooklyn Brewery Ghost bottles
« on: February 13, 2013, 03:43:33 PM »
I got to spend about six hours yesterday hanging out with Garrett Oliver and Mark Witty (Garrett's mentor & former Senior Brewer & Sam Smith).

This was all to do with the launch of Brooklyn in France, so of course we got to taste Local 1, 2, Monster, Black Ops, Brown Ale, EIPA, Sorachi Ace Saison, Lager... All that stuff. But we also got to taste two ghost bottles Garrett brought over for the occasion:

Cuvée de la Crochet Rouge (Red Hook = Crochet Rouge). This was Local 1, aged for (two?) years in bourbon barrels on lees from old riesling barrels. It was winy as all get out, and really fantastically complex. Not too much carbonation to speak of, kinda expected though. Lots of acidity, some honey-ness, apple-y but not acetyl. Really really nice.


Cuvée Elijah, which is Cuvée Noir aged in Elijah Craig barrels. This one was very Belgian-y but with some super strong bourbon-y ness and a hint of port/oxidation. I liked it, but not as much as the Crochet Rouge.

We also had some fun at this new bar where they had 1 eur a piece oysters. I'm lucky I don't have a headache this morning.

Also as an aside... I was talking w/ Garrett randomly about Vinny @ RR and how I heard he was trying to cover up some off flavors on a stronger Blind Pig, and dry hopped it to hell and back, and that was how IIPA was born. Garrett said, "What time is it in California? We're going to have some fun." And he proceeded to text Vinny and ask him. Basically he said that it was to cover up potential problems but Pliny came about entirely different.

Commercial Beer Reviews / Red's Apple Ale
« on: February 04, 2013, 12:27:47 PM »
Saw this on the Superbowl commercials youtube channel (W9, the channel that carries the superbowl here, doesn't carry the same commercials) and was wondering, wtf, is it a cider?

The Pub / GABF co-babysitting?
« on: January 23, 2013, 02:26:04 PM »
Yes it's early, but as we're contemplating a move in a few years, we want to go to Denver for this year's GABF. We also want to enjoy our time with our kids, who will be 3 and 1 1/2 and therefore one is over the 2-year age limit.

Aside: At the GBBF there's a special floor for people with kids, and you can go with a big group of parents and kids and go on beer runs in groups. Weird that the GABF doesn't have the same thing.

Are any of you planning on going with kids? I'd like to see about organizing a group baby-sitting, where we could hire 3-4 babysitters to handle the kids for the afternoon, take them to a museum or something while we spend the afternoon & dinner @ the festival. I'd thought about asking the hotel for babysitters, but then it's kinda lame for the poor kids to have to sit inside all afternoon while mama & papa go sample delicious craft beers...

All Things Food / Beer dinner pairings help
« on: January 04, 2013, 09:09:50 AM »
My wife got me a Christmas present of a 1-day 'stage' at a 50-seat restaurant in Paris. The deal is, I get to pick the menu, help put it together, and help out during service. I've asked the owner about serving beer (hey, it's a restaurant in Paris... I'd be lucky if they have a few musty bottles of 1664 in the back) and he is OK with it.

So here's my menu, and the beers I'm thinking about pairing each item up with. What do you think? What should I change?

Crostini de foie de volaille avec sa salade
Chicken Liver toasts
>>Ruination Rye IPA? I had the Rye IPA with some saucisson sec last week and the "spice"-yness of both worked REALLY well together.

Poulet Frit, Blette à cardes sautees, mais a la creme
Fried Chicken, Sauteed Swiss Chard, Homestyle Creamed Corn
>>Perhaps a Munich Helles? Or I could go all the way with a Hoppy Christmas or Hardcore IPA from Brewdog

Creme de pistache de ma Tante Helen (custard pistache, pistaches grilles, ananas, guimauves maison)
Green Goop a la my Aunt Helen
>>It's fairly sweet and after such a heavy main, I was thinking a Saison Dupont, or something light, dry and highly carbed?

Going Pro / Space needed for 10 BBL + storage + canning?
« on: December 06, 2012, 01:28:39 PM »
Hey guys, what would you say is the average amount of space needed for a 10 BBL system including an average-sized packaging/canning system + fermenters + product storage? I was thinking 1500 - 2000 sqft. Realistic?

The Pub / Some of my local haunts
« on: November 22, 2012, 09:26:17 AM »
I saw recently that a few youtube videos had gone up showing some of the craft beer places I go to in Paris. Figured I'd share.! - l'express de lyon, really cool atmosphere

Yeast and Fermentation / Potassium Sorbate
« on: October 18, 2012, 01:05:11 PM »
How much? I'm doing a test batch of a force carbonated sweetened jasmine tea but I am not doing bottle conditioning. I was told 3 grams per litre. Not sure if that depends on gravity.

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