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 - redbeerman

Pages: [1] 2 3 ... 124
1
All Things Food / Re: Grilled BBQ Chicken
« on: November 08, 2017, 08:14:08 AM »
From the southern tier in New York (firehouse style), we would marinate the chicken parts in homemade Italian dressing or spiedie sauce for at least a couple of hours or better, overnight and then grill them.  No added sauce needed and the flavor is awesome!  I still do make it this way about 50% of the time.  It's my favorite way to grill chicken.  Always moist, tender and delicious.

2
The Pub / Re: Rebel Brewer Closing Retail and Warehouse
« on: March 20, 2017, 01:01:08 PM »
Is it too early to blame AB InBev for their purchase of Northern Brewer through their disruptive practice investment group?

I think it has more to do with the availability of good craft beer for a not too bad price.  Folks that would have brewed there own, just buy it now.   This is what my LHBS owner thinks as well.

3
The Pub / Re: Brewers Association Top 50 Breweries 2016
« on: March 20, 2017, 12:51:38 PM »
Yeungling brewed a bock for a few years starting in 2010.  It was actually quite good IMHO.  I guess it just didn't make the sales volume numbers to make it viable.

4
General Homebrew Discussion / Re: Pics of recent brews?
« on: January 06, 2017, 08:40:47 AM »
DIPA



Schwarzbier


5
General Homebrew Discussion / Re: My Brew Years Resolution
« on: December 30, 2016, 08:02:18 AM »
Stop the damn kegging leaks once and for all.

+1   I need to replace my regulator, it seems to be the culprit.  It is 45 years old.

6
General Homebrew Discussion / Re: What's on tap for the Super Bowl?
« on: December 30, 2016, 07:59:10 AM »
Double IPA with Calypso and Azacca (tropical fruit bomb) , shwarzbier, and sour pale ale.  Various others in bottles (mostly sours).

7
Commercial Beer Reviews / Re: Sierra Nevada Celebration 2016
« on: December 02, 2016, 01:20:08 PM »
You know you're a beer geek when you say "this year's Celebration isn't as good as last year's."  It's one of he most consistent beers I've ever had.  Let's face it, over the course of a year, how accurate is your memory gonna be?  I know how I'd answer that!  And even if you store some from the year before, it will have changed so you won't be able to compare.

Frankly, Denny, I just don't remember.......

8
General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: December 02, 2016, 01:04:50 PM »
Thanks, I'm really hoping the carafa III doesn't come through too much. Planning to add it at the end of the mash, or halfway through when I add step infusion water. Low oxygen is messing with me. It was easier before when it was ignorance is bliss.


I'm curious to hear how that carafa III comes out here, Jesse. Yeah, the color adjustments still have me scratching my head. I'm probably headed to Sinamar for that in low O2 beers unless I hear that these small additions can work. Yeah, kinda changes the ballgame, huh?


Definitely does change things. I'm either going to quit brewing dark beers since I don't drink them much anyway or get some sinamar, which isn't available everywhere. I'm thinking adding at mashout or before running off should work fine as a temporary fix though.

Yeah, hopefully so. Honestly I'm wondering if brewing porter and stout (or any roasty beer) non-lodostyle  is the way to go. If the roast is amplified that much in malts like midnight wheat and carafa in lodo, then I can't see how to make a roasty stout work otherwise. Roasted malts are high in antioxidants. Maybe it's the answer for dark, roasty beers.

I think it wold be interesting to compare dark beers brewed LODO to the more traditional home brewing methods.  Myself, I don't need to add angst to my brew day.  Kind of defeats the purpose.

9
General Homebrew Discussion / Re: Lactobacillus starter
« on: December 02, 2016, 12:51:10 PM »
This is a fine process for what you are doing because you use such a small amount of soured wort in a batch; however, it is a bad beer waiting to happen at a larger scale. Using luck of the draw to culture off grain increases the probability of off flavors in the beer because the volume of off flavor compounds is far greater in a full batch soured in this method over five percent or less that you use. That's not to say one cannot ever get a good sour beer out of this process but the probability is not great. That's why most brewers kettle souring use selected lactobacillus strains.

That is not my finding. When properly acidified to under 4.5 and kept anaerobic, the potential to develop off-flavored or spoiling organisms is exceedingly small. In addition, when creating a starter culture this way, you have the ultimate QC equipment in the form of your nose and palate to check the result prior to use.

And the risk of having some yeast or other organism in your soured wort is also not a concern if you are using this wort in typical pre-boil settings. That soured wort will be fully sterilized via the boil.

My experience with pure lacto strains is that they have narrow flavor profiles that are not pleasing in finished beers. Using the handful of grain inoculation is an effective way to create a flavorful and safe starter.

I have to agree with Martin on this.  I've also noticed that my best sours are usually aged for a long, long time.

10
General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: December 02, 2016, 12:48:27 PM »
Thanks, I'm really hoping the carafa III doesn't come through too much. Planning to add it at the end of the mash, or halfway through when I add step infusion water. Low oxygen is messing with me. It was easier before when it was ignorance is bliss.


I'm curious to hear how that carafa III comes out here, Jesse. Yeah, the color adjustments still have me scratching my head. I'm probably headed to Sinamar for that in low O2 beers unless I hear that these small additions can work. Yeah, kinda changes the ballgame, huh?


Definitely does change things. I'm either going to quit brewing dark beers since I don't drink them much anyway or get some sinamar, which isn't available everywhere. I'm thinking adding at mashout or before running off should work fine as a temporary fix though.

I add my color adjustments during the first sparge.  Haven't had any issues with flavor influence.  I try not to worry too much about it.

11
General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: December 02, 2016, 12:40:34 PM »
I have a schwarzbier fermenting that was brewed last weekend.  And a double IPA dry hopping with Calypso and
Azacca, very fruity.  BVIP is soon.  I brew it at least once every year, awesome winter brew.

12
Events / Re: AHA Forum Meetup at NHC
« on: April 29, 2016, 08:27:50 AM »
I'll be there.  Looking forward to it.

13
All Things Food / Re: Growing food - The Garden Thread
« on: March 30, 2016, 10:36:42 AM »
Starting to see asparagus here.  Will probably plant cold weather veggies over the next few weeks.

14
The Pub / Re: Drew's Weight Loss
« on: March 30, 2016, 10:34:37 AM »
ELF ME

eat less food more exercise

15
The Pub / Re: Drew's Weight Loss
« on: March 20, 2016, 04:58:18 AM »
It just doesn't work when you have a hangover.

I punish myself - I make myself go to the gym if I'm hungover. :)
I've done the same.  I've run some 5Ks hungover too.  I don't do that anymore. :)

Pages: [1] 2 3 ... 124