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Messages - phillamb168

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2281
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

2282
All Things Food / Re: Crock pot?
« on: October 05, 2010, 02:32:02 AM »
This:
I've found it helps to have fresh dried beans instead of old dried beans.
Is probably why I'm having troubles. I'll go to a better market this weekend.

2283
All Things Food / Re: Crock pot?
« on: October 04, 2010, 11:56:24 PM »
Beans would be another good idea. Especially a cassoulet. That would probably do well in a crock pot at a hunting camp.

How do you cook your beans? Every time I've tried to cook beans in the crockpot they never get soft. Last time I soaked them for 24 hours and then cooked them for 12, they were still crunchy. I'd love to try it again but I'm getting pretty frustrated.

2284
All Things Food / Re: Crock pot?
« on: October 04, 2010, 11:01:29 PM »
One  the best paprikas you can buy IMHO is Pimenton, or smoked Spanish paprika. Seconding what another guy said, it's fantastic for adding a smokey slightly spicy note without knocking the pants off your guests. I end up using it a lot here because most French (well, ile-de-France) people can't handle anything remotely spicy.

2285
Ingredients / Re: Chocolate Malt Substitution
« on: October 02, 2010, 02:14:08 PM »
Not to worry! Chocolate malt is not actually made with chocolate, but rather is just regular malt which has been roasted to q chocolate-y color. You can have chocolate-based adjuncts of course, but chocolate malt itself is just color.

2286
General Homebrew Discussion / Re: Okinawa Bound
« on: September 28, 2010, 04:40:59 AM »
Got a recipe for that?  I'd love to brew it for my dad and uncle who are Marines.  Although, they'll snivel about drinking beer brewed by an Army puke, lol.

Sure: the idea is Maroon and Gold, i.e. a red ale brewed with wheat.
----
Chesty Puller Maroon and Gold OoorahAle
----
OG: 1.054
FG: 1.017
36 IBU
18 deg SRM
4.9% Finished ABV
----
Grain bill:
----
7 1/2 lbs Wheat Light Malt
3/4 lbs American Caramel Malt (60L)
1/2 lb Victory Malt (~72L)
3/4 lb CaraMunich III
1/2 lb CaraMunich I
2 oz Roasted Barley
----
Hops:
----
1oz Liberty @ 60mn
1oz Vanguard @ 30mn
1oz Challenger @ 5mn
(See the trend?)
----
Yeasties:
----
WLP862 Cry Havoc

2287
The Pub / Re: Holy %*#@! It's Hot
« on: September 28, 2010, 03:14:35 AM »
It was a pretty good summer here up north. One of my co-workers got a bumper crop of grapes and a local bar's terrace has a thick cover of hops. I think the Belgian crops will be good. The Germans had a bit more of a heat wave, didn't they? It's them and the Brits we really need to be conserned about.

Sorry to change the topic slightly, but my dad's in-country visiting and I was thinking of taking a day-trip to Bruxelles. Can you recommend any bars that'd be nice for food as well? Ideally a place that has a super hoppy beer available, or can do the neat dry-hopping-in-french-press trick. I don't have fresh hops and it's something I'd like to show him.

2288
The Pub / Re: Holy %*#@! It's Hot
« on: September 28, 2010, 02:30:31 AM »
Holy crapping christ? That's a good one.

Sounds like a good time to visit Belgium. Highs in the mid-upper 50's and a bit unseasonably damp.

Not being too far from Belgium I can tell you that I'd much prefer hot weather to what we've got now. The cold and the dampness combine forces to chill your bones no matter how many layers you have on. We had basically no summer this year, with the exception of one week where it got to around 34c/90f. I wonder how all this will affect the hops for the year?

2289
General Homebrew Discussion / Re: Glassware
« on: September 28, 2010, 12:55:48 AM »
Like everybody, I have a massive collection of glassware that I don't have room for and 90% of which rarely gets used. For our wedding my wife and I had a few cases of Willibecher's made up with our brewery logo on them to give away as favors. Well needless to say, we still have probably 30 of them - so those get used a lot. Plus they're rad.  ;D

This guy here:


Hey neat! Care to post the link to the manufacturer? I'd love to have my own glasses made.

2290
Ingredients / Re: Jasmine and Green Tea
« on: September 28, 2010, 12:54:34 AM »
If it's popular, they'll make a killing.

Oh it is, and they have, but I thank them for giving me the idea so I can replicate it at home for 1/1,000th the cost. Homebrewers Always Win!

2291
Ingredients / Re: Jasmine and Green Tea
« on: September 27, 2010, 01:06:10 PM »
Off topic a bit, but has anybody tried the Golden Star White Jasmine tea? Basically it's jasmine tea with bottling sugar and champagne yeasts added at bottling. http://www.yelp.com/topic/san-francisco-golden-star-white-jasmine-sparkling-tea-non-alcoholic

How easy would this be to make? Just pitch yeast + priming sugar and rack to bottles?

2292
Beer Recipes / Re: Halloween beers
« on: September 24, 2010, 02:01:38 AM »
What sort of flavor impact did the sinmar have to the finished beer? Sounds like it might be a neat thing to try, along with french press dry hopping, to make a sort of beer cocktail. I mean that in the nicest possible way, of course.

2293
Yeast and Fermentation / Re: Smack pack did not inflate
« on: September 23, 2010, 06:57:25 AM »
Also note that, at least for my smack pack, there are two things which one must smack: The yeast pack, and the food pack. If you didn't smack the right pack, give it another crack.
</doctorseuss>

2294
Yeast and Fermentation / Re: Smack pack did not inflate
« on: September 23, 2010, 06:55:43 AM »
I had a pre-smacked smack pack delivered to me a few weeks ago; I stuck it in the fridge and it deflated quite a bit, so I was nervous about pitching it. However, after a day of lag time, it's fermenting nicely. The wee yeasties are a resilient lot; I think you'll be ok.

2295
Equipment and Software / Re: HERMS Coil
« on: September 23, 2010, 05:11:35 AM »
I just did my first batch with a HERMS coil; because of circumstances surrounding my basement's water evacuation, my coolant line into my counterflow chiller was run out through the coil and then into a garden hose. The following day I blasted it with home pressure water after soaking it in bleach. Should I run some star san in there too or will what I've done be ok?

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