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Topics - phillamb168

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166
The Pub / Science Friday on Beer
« on: December 06, 2010, 01:56:27 AM »
Haven't had a chance to listen to it yet, but they're typically pretty good on these things:

http://www.sciencefriday.com/program/archives/201012034

167
The Pub / Finishing an attic
« on: December 01, 2010, 06:41:01 AM »
Hey everybody,

The wife and I are thinking about refinishing our attic to be a family room, with a part set aside for a keezer and some pub-y stuff. Anyone have experience doing this? We've got a slate roof that's uninsulated (the house is about 150 years old), and would need to of course repair some leaks in the roof first. There's 50 m2 of space (500 sq feet ish) available, which I feel like is enough. One other point, and you may call me crazy: we're renting. Our landlord lives next door and is a super cool guy, and we're on a standard 3x3 French lease, which is to say, we're locked in for 9 years with 3-year intervals for renewals, rent increases, etc. Before doing ANYTHING I'd get something written that guarantees he wouldn't jack our rent or kick us out to try to get more money for the place (although there are laws in place that make it really difficult for him to do something like that). As I said he's a cool guy, so I'm not really worried about it, but I figure it'd be good form to do it anyway. We've already done a bit of refinishing in the basement (knocked out a brick-supported old old old sink, and installed a whole-house filtration/anti-hard-water system) that cost us about 700 euros, he didn't bat an eye although I assume he was pretty happy.

Am I crazy?

168
The Pub / Every episode of Star Trek, ever!
« on: November 25, 2010, 02:02:24 AM »
And now I will reveal my TRUE nerdy self:

SQUEEEEEEEEEEEEEEEEEEEEEE!
http://www.watchtrek.com/

169
All Grain Brewing / IPA bitterness
« on: November 24, 2010, 04:03:21 AM »
So, I'm almost a week into fermentation on my Longbrook IPA (http://wiki.homebrewersassociation.org/LongbrookIPA). I tried a bit to see how the flavors were going along, and OOF. Bitter city! And not in a good way either. Aroma was pretty good, color was good, but the bitterness is overpowering everything right now. I know that bitterness mellows with a bit of aging, but how long until I know whether it's going to be actually drinkable? Does a week make a big difference in that loss of bitterness?

170
Beer Recipes / Please don't hate me: Heileman's Old Style clone recipe?
« on: November 24, 2010, 03:04:51 AM »
Well you see, I'm a Cubs fan, and that means that my default baseball-watching beer is Old Style. I'd like to get a head start on next year's march to the world series, and am trying to find a clone for the beer. It's a typical light lager, but I'd like to think it's a step above BMC. I've heard it compared to Rolling Rock (meh... dunno about that one). Thanks!

171
General Homebrew Discussion / Basic Brewing DVDs
« on: November 10, 2010, 07:37:25 AM »
Has anyone seen the Basic Brewing DVDs? I'm thinking of getting the intro to extract and intro to all-grain for my wife, because it might be fun to watch them together and learn something. Thoughts?

172
All Things Food / Thanksgiving recipe time
« on: November 09, 2010, 02:45:06 AM »
Got anything in mind? I'll be doing my 9-kg (19.5 pound) bird in this manner: http://www.seriouseats.com/recipes/2009/11/alton-browns-roast-turkey-recipe.html

For sides, my wife is doing a rabbit stuffing. I'm doing some bourbon pecan sweet potatoes, green bean casserole, pommes puree, and homemade cranberry sauce. Probably doing some sort of homemade artisanal rolls on the side, not sure what kind though.

And of course, BEER. Probably a selection of Belgians for people to taste, along with Anchor Steam IPA and maybe something British.

173
Kegging and Bottling / Strange Pour
« on: November 08, 2010, 12:03:57 PM »
Hey all,

So my brass tower finally came in, hurrah! Thanks to Korey at Kegworks for helping me out and putting up with my random questions.

I've got a Pumpkin Ale which is on tap #1, and on tap #2 I've got a nice Irish red. #1 is pouring fine, but #2 is strange. At the beginning of the pour, it looks fine, nice and clear. However after about two seconds it starts pouring the consistency of Guinness. Not that I'm complaining - there's some beautiful head on this thing once it gets poured, and it's suuuuper creamy. But I do have to pour it like a Guinness - pour some, wait, pour some, wait. It's not the style of beer I was going for, so I wanted to see if any of you guys had thoughts about the issue. Here are some photos:

During the pour:



After the pour:



Note that the head is super super super dense. I likey, but I wanna do how to reproduce-y.

174
The Pub / Keeping chickens
« on: October 27, 2010, 06:53:41 AM »
Yeast... Bees... Chickens. It's a natural progression.

Seriously though, we're going to building a coop in the front yard this winter and get some chickens in time for spring. Anybody done it before? How'd you deal with the litter? I know it makes a great fertilizer, but I'd like to keep my neighbors happy. My house growing up had its 35 acres fertilized with chicken litter every few years... the smell still haunts my dreams....

175
All Grain Brewing / Christmas came early
« on: October 26, 2010, 12:18:09 PM »


25 kilos of maris otter; recipes are welcome! 1/4 of this is going into a winter warmer of course.

176
All Grain Brewing / Quick recirc question for the weekend
« on: October 15, 2010, 09:53:14 AM »
Hey all,

I just got a new rotating sparge arm which attaches to my HLT and I use it for fly sparging. I'm planning on doing a recirc post-flameout to get a whirlpool going, but I'm wondering: in addition to the sparge water for mash out, should I also be doing a recirc into the mash tun during (or before or after) the sparge? Or during the mash? Should I use the rotating sparge arm for that?

177
The Pub / Opening a HBSS
« on: October 07, 2010, 04:20:17 AM »
Hi all,

I've probably complained about this previously, but here in France there are ZERO HBSS unless you go wayyy up northeast to near Belgium. I've been talking it over with some of my homebrewing pals and we think it might be time to open a shop in Paris. Rents are around 700-1000 euros for a small boutique, which is within my budget under "crazy-ass ideas." Anyone ever opened one before? How did you go about getting materials? Did you keep Blichmanns in stock, or did you make your own buckets? How about grain - we've got a local Malterie (Malt making place) that provides the bigger breweries with most of their stuff, but it's pretty much only 2L light malt.

I'm on good terms with the two "big" beer shops in Paris and they'd let me put flyers up. I'd for sure be holding classes once a month to show people how to brew their own beer, etc etc... Basically I'd be trying to get a homebrewing scene started where there is none.

All comments (especially warnings!) welcome

178
Ingredients / Starbucks' syrup
« on: September 15, 2010, 02:59:00 AM »
Hi all,

My dad has been gracious enough to bring me a huge bottle of Starbucks' Pumpkin Spice latte syrup. I'm doing a Pumpkin Ale for Halloween, and have been mulling over the addition of some of the syrup in the primary. I know it'll lighten the body/increase the alcohol, but will the flavor remain at all? How much would be "just right?" Any yeast strains that you could recommend that would lend a bit of a spicy finish?

179
Beer Recipes / Halloween beers
« on: September 15, 2010, 02:50:27 AM »
So, now that I've got a much more efficient brewing system in place, I'm thinking about having a big fete for Halloween. Of course, what Halloween would be complete without themed beers? I'm planning on doing a pumpkin ale, for which I already have a recipe that I'd be happy to share if you want, but what I'd like to know is if any of you guys have a red ale recipe, something similar to Hobgoblin ruby red? Anything else you normally serve up for ghoul-themed parties?

180
Equipment and Software / Milling a bigger hole
« on: September 01, 2010, 04:11:47 AM »
Hey hey,

I've got this electric brew kettle: http://www.maltbazaren.dk/shop/elgryde-rustfrit-staal-1454p.html

The problem is, the hole for the outlet valve is too small, and the spigot is this crappy plastic thing. I need to upgrade to 1/2" fittings (at least, I think I do) but am not sure of the best way to go about this, having never done it before. My understanding is that there's a conical attachment you can get for an electric drill that's supposed to ream it out to whatever you need, but I have no idea if this is the right thing, and if it is, I have no idea what it's called. Any thoughts?

Thanks! Headed to the hardware store today to get way more copper piping than I probably need.

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