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 ... 121
1
General Homebrew Discussion / Re: Bohemian Pilsner Hop Schedule
« on: September 03, 2015, 10:54:05 AM »
I usually FWH my pilsners and then add at 1 minute and then flame out.  I got this idea from a gold medal NHC recipe years ago.  It always turns out awesome.

2
The Pub / Re: Devil's Backbone Vienna
« on: August 13, 2015, 09:23:06 AM »
It is best on tap.  I've found this to be true with most beers in general.  They are fresher and less susceptible to handling and storage issues.

3
The Pub / Re: Retirement
« on: August 11, 2015, 07:38:45 AM »
I hear Delaware is retiree friendly, too.  I know the taxes are favorable.  Milford was rated as one of the best places to retire.  Close to beaches, downside - as flat and uninteresting as Kansas.  I live in rural Maryland currently and really like it here.  The big downside here is the tax burden, not as bad as New York or California, but they are trying very hard.  :P

4
The Pub / Re: If I could bother my friends here for a little help...
« on: June 16, 2015, 11:17:10 AM »
Lucky to have tried your beer when you were in Philly, I can honestly say it's the best beer I've ever had from Alabama.  ;)  Another vote!  (It was actually quite good!)

5
Events / Re: NHC 2016 Location
« on: June 10, 2015, 11:30:49 AM »
I will be there.  I can probably take the train.

6
If I was 31 and coming into a hundred grand to invest, I would invest it in the stock market.

Or something that might make money. 8)

7
All Things Food / Re: recommend some Pots and Pans
« on: June 09, 2015, 01:11:05 PM »
I named it Jeremy. "POOOWWWER"

Love a good Top Gear reference.  Sounds like a kicka$$ range, too.   ;D

Our old range was "Captain Slow".  ;)

Jeremy has so much power that I can sear the ba-jesus out of anything on power level 5.5 or 6 out of 10. 10 is terrifying. The big burner as a "Power Boil" that really should only for a large pot of water. I put about an inch of water in my 3 qt saucier... good thing I was standing there staring at it because it went to boil in about 45 seconds.

That's where we are now.  Could boil water faster with a BIC lighter. :o  Looking to go to induction as well.  I'm happy with our GE double oven though.  Top one is convection, bottom is standard.  I works very well for everything.

8
All Things Food / Re: cooking with habaneros
« on: June 05, 2015, 06:51:14 AM »
What's the best process for drying them?

Great ideas here. I like the cocktail idea for sure as I use jalapenos and cilantro in a tequila drink that is delish. I think the fist stop will be salsa to get a feel for them. I can add extra of the other ingredients if I go overboard on the hab...

I use a dehydrator that I bought online.  It is a Nesco, it works very well for drying pretty much anything.   Supposed to make good jerky too, although I haven't tried that yet.

9
All Things Food / Re: cooking with habaneros
« on: June 04, 2015, 05:38:17 AM »
They can be dried as well.  They retain their flavor and heat for a long, long time.

10
The Pub / Re: Whiskey
« on: June 02, 2015, 06:31:22 AM »
but Bourbon is a better drinker IMO.

+1 ^^
Agreed, and I love Scotch - the smokier and peatier the better. But it's a sipper, especially the smoky ones. Good bourbon is much more dangerous.

By the way, thanks to everyone who has been keeping this conversation going. I recently tried Eagle Rare for the first time based on what I've picked up on this thread and it was fantastic. The vanilla and sweetness makes it go down way too easily. You wouldn't need much sugar to make a killer julep with it.

Eagle Rare is my standard go to.  I have found that I enjoy most of what comes out of Buffalo Trace.  I bought a bottle of Stagg jr. for the heck of it.  Needs a little ice to cool it down a bit (134 proof barrel strength) but the depth of flavor is astounding.

11
Going Pro / Re: Bluesman you have made it to e-malt news.
« on: May 18, 2015, 09:29:19 AM »
The opening was pretty awesome.  Full house for most of it.  Some craziness, of course, but it went very well and the brews were well received. 

12
All Things Food / Re: Growing food - The Garden Thread
« on: April 17, 2015, 07:42:53 AM »
Just be sure that you never put wood mulch where you might want to expand your garden later. It takes years to break down and uses a lot of nitrogen to do so.

+1

13
All Things Food / Re: Growing food - The Garden Thread
« on: March 30, 2015, 06:48:06 AM »
We grow okra every year.  Had a bumper crop last year.  They like it hot and usually come on like gangbusters late in the growing season.  We pickle most of it and freeze a bunch for soups.  This year I'm thinking about growing a bunch of different cabbages for sauerkraut, now that I have that process down.  Kohlrabi is also great pickled.  Tomatoes, greens, cukes and peppers will round out the garden this year.  Asparagus should start soon too.

14
Going Pro / Re: Congrats Tom. You have made e-malt news.
« on: March 19, 2015, 11:39:40 AM »
Awesome, Tom!  Yet another brewery on my list!  :)

15
The Pub / Re: Elysian Just sold to Anheuser-Busch
« on: January 30, 2015, 01:54:21 PM »
I'm not calling anyone a rube or implying that people aren't capable of making decisions for themselves. I also am not saying other companies don't use marketing.

Are you saying that marketing has no affect? because that seems just as specious to me.

the idea that consumer desire is the only driver of change in any industry is also specious. particularly in an industry that is more or less saturated with beer.

Regardless, I think this is an argument of philosophy and unlikely to be resolved. I'm going to bow out of the discussion. Time will tell if the ABI acquisitions maintain the level of quality and flavor that their fans have come to expect or not.

That's better  8)

Pages: [1] 2 3 ... 121