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Messages - redbeerman

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1021
Ingredients / Re: Anyone ever try Nasturtium
« on: July 12, 2012, 09:29:54 AM »
have not tried. would like to taste it though. I love nasturtiums in salad. I wonder what cooking would do to the flavour? maybe dry flowered?

+1  I Imagine the flavor would be subdued unless you put a crapload in.

1022
Commercial Beer Reviews / Re: Monk's Cafe Flemish Sour Ale
« on: July 12, 2012, 04:43:43 AM »
I think this style as well as other funky and/or sour beers is a matter of personal taste.  I find Rodenbach Grand Cru a bit too sour (on my stomach) to drink more than one, so I prefer the classic (blended) If I'm having a few.  Monk's is OK, but does not have the depth or complexity of Rodenbach or Duchesse (which being sweetened, balances the sourness a bit).  I brewed a Flanders for my daughter that I am very pleased with, very complex, the dark malts (special B and Caramunich) actually come through a bit in the flavor.  It's pretty sour so she wants me to back sweeten it a little to cut the edge, but I think I will bottle a few without sweetener as well.

1023
The Pub / Re: song title game
« on: July 12, 2012, 04:31:19 AM »
Year of the Cat - Al Stewart

1024
All Things Food / Re: Growing food - The Garden Thread
« on: July 08, 2012, 09:29:10 AM »
Lookin' good!  Sweet corn is taller than me and little cobs are starting to grow.  Got peppers and tomatoes already to the point of having to can.  My daughter is making Italian wedding soup with escarole fresh picked from the garden.  Yum!

1025
General Homebrew Discussion / Re: Imperial Bourbon Stout
« on: July 08, 2012, 09:09:35 AM »
Not sure what I was thinking asking should I brew my own...of course I should brew my own!

If you decide to brew my recipe, I'd advise you not to age it much.  I prefer it when it's not much more than a couple months old.


Sent from my iPad using Tapatalk HD

I do recommend Denny's recipe.  It makes an awesome fall/winter beer.  As far as how long you let it go is a matter of personal taste.  I have had it at one year and although the flavors may have mellowed, it is still one damn fine brew.

1026
Events / Re: NHC 2013 Hotel?
« on: July 04, 2012, 07:26:47 PM »
Awesome!  I will be there.

1027
All Things Food / Re: Growing food - The Garden Thread
« on: July 04, 2012, 07:23:07 PM »
Looking good, man!  Had fresh peas today and made chimichurri sauce for the BBQ from fresh herbs.  And a tomato salad.  Garden is really starting to produce, don't need to buy many veggies.

1028
All Things Food / Re: Foie Gras in California
« on: July 04, 2012, 07:16:23 PM »
Like I said- it should be left up to the consumer.

Like prostitution, right?  ;)  Sorry, but just because something is legal, doesn't make it moral. I step down.  Far be it from me to preach morality. ;)

1029
Yeast and Fermentation / Best Yeast for an Oatmeal Stout?
« on: July 04, 2012, 12:59:23 PM »
I would go with WLP002.


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1030
Homebrewer Bios / could be my last post...
« on: July 04, 2012, 12:56:28 PM »
I have come to a point in my life where my physical welfare is worth more than the savings.  I'll pay someone else to do it.


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1031
Ingredients / Cardamom
« on: July 04, 2012, 12:50:22 PM »
I have used cardamom in a wit before.  I recommend going easy.  It is very pungent.  I would start with 1/4 oz. per 5 gallons.


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1032
The Pub / Re: song title game
« on: July 03, 2012, 10:34:00 AM »
Rock the Nation - Montrose

1033
The Pub / Re: What's the Weather Like Where You Are?
« on: July 03, 2012, 10:32:08 AM »
Hot with varying degrees of humidity.  We've been getting rain almost everyday.   Some of the storms have been quite destructive.  Trees down everywhere, a lot of folks still without power after four days and may not have it until the weekend.  Personally, I've been pretty lucky. I have one tree that's been hit by lightning three times. :o

1034
General Homebrew Discussion / Re: how are you using maris otter?
« on: July 02, 2012, 09:33:48 AM »
I use MO in all my IPAs and ambers.  Varying the mash temp gives me the fermentabilty and flavors I desire for the differnet styles.

1035
I got the saison kegged up early, only about 10 days from brew day! 1.036 to 1.003! actually tastes good. But there goes most of my brewing plans for the weekend. Guess I'll have to be happy with drinking

What yeast strain did you use?

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