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Messages - redbeerman

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1096
Beer Travel / Re: Prague/Czech Republic
« on: May 03, 2012, 10:20:53 AM »
Running on a vegetable/algae based fuel means the carbon output of my vehicle is directly offset by the crops grown to create the fuel in the first place. so assuming bio-diesel is available to you, and you place value on environmental issues it pays for itself almost immediatly.

Plus the energy to plant it, fertilize it, harvest it, process it and transport it which makes it somewhat less desirable.  Which is why ethanol is a fallacy. ;)  Still needs improvement, just as hydrogen costs more to generate that the energy it provides.  Food for thought.  I apologize for the hijack.

1097
No brewing this weekend, but I plan on playing around with a year and a half old Flanders red, blending and adjusting sourness, etc.  The Berliner Weisse that I brewed last weekend had turned my basement into a sulphur pit, but it seems to be subsiding. ::)

1098
Ingredients / Re: Wheat malt
« on: May 03, 2012, 04:41:36 AM »
From other brewers I have talked to, the consensus is that wheat malt needs to be run through the mill a number of times to get to the point where it converts well in the mash.  What I have noticed is that wheat malt is very hard and even after crushing it does not turn to powder as does barley malt.  This is most likely the reason for the lack of conversion over a normal single infusion mash schedule.  JMO and am open to other explanations.

1099
General Homebrew Discussion / Re: Aging temp
« on: May 02, 2012, 05:50:41 AM »
I'd like to say I could wait 6 months but it's not likely.  I always seem to cut short times for aging or maturing my beer.  I guess I lack patience

 ;)

1100
General Homebrew Discussion / Re: Barley Wine Storage
« on: May 01, 2012, 05:11:19 AM »
I have an English barleywine that is four years old and it has been aging at 60 - 65 degrees in bottles.  What oxidation may have occurred  which is minimal) is welcome.  The beer has mellowed a bit and is quite tasty.  Higher ABV beers can take the aging.

1101
Ingredients / Wheat malt
« on: April 30, 2012, 04:58:31 AM »
I have noticed that I have to practically pulverize wheat malt in order to get it to convert well.  I do not have this issue with flaked wheat.  I am wondering if it is because of the hardness of the grain.  This would make sense.  This is an observation made over the years when making German style wheat beers (this particular one was a Berliner Weisse).

1102
I enjoy IPA's from both coasts.

+1.  As far as I'm concerned it's really hard to mess up an AIPA.  They are just like pizza.  When good they are fabulous, and when bad, they are still pretty darn good.  I have to agree that East Coast are maltier with a more bitter hop balance where West Coast tend to have the hop flavor and aroma dominate with a drier finish.  Either way is equally as good for me depending upon the craving at the time.....

Dave

Oh no, not pizza too! ;D  I like IPAs period, but I have noticed that some Eastern versions are darker and have a fuller finish.  And some really do need more hops.  I find it disturbing for a beer to have "hop" in the name and be lacking in hop flavor and aroma.  You know who you are, pro brewers.

1103
Didn't get to the Berliner Weisse last weekend (too beat up :P).  Will do it this weekend.  Saw some things about WLP630 that make me think it might not do the job for me.  Anyone have any experience with this yeast that got good results?

1104
All Things Food / Re: curing meat
« on: April 21, 2012, 04:45:31 PM »
I don't think you can cure it tom. once it's meat, it's pretty much done for  ;D

**EDIT to add a terrible joke**

Unless, of course you are talking about that famous pig with a wooden leg.


Beat me to it! 8)

1105
Nuttin' fer me this weekend.  Czech Pils is next, though, but not for a few weeks yet, lagerator is full.  Happy boithday, Drew.

It looks like I may be able to fit in a Berliner Weisse tomorrow. 

1106
Nuttin' fer me this weekend.  Czech Pils is next, though, but not for a few weeks yet, lagerator is full.  Happy boithday, Drew.

1108
The Pub / Re: Not Enough Money in the World for This.
« on: April 20, 2012, 04:56:28 AM »
For all the attention we have to pay in the design of equipment that goes into areas where flammable or explosive gasses are, you think we could make these a little safer to deal with.

1109
The Pub / Re: How long before there are no spelling or grammar rules?
« on: April 20, 2012, 04:44:50 AM »
That's why I don't hire anyone whose resume and/or interview doesn't reflect the ability to form cogent thoughts.  If you're lazy with your words, you're lazy with everything else--so there's no place for you here.

I like this guy! 8)  I think it may have something to do with a lot of people in our country with advanced degrees having English as a second language.  I will not rant, I will not rant. :P

Just to be clear:  That's your opinion, and not mine. 

Generally speaking, a highly-educated individual is not lazy.  In my experience, Americans are often worse than highly-educated foreigners for whom English is a second language.  With regards to highly-educated foreigners, I often find their grammar and syntax to be quite good, although the occasional word juxtaposition and unusual delivery/pronunciation can be amusing.  With regards to conversational English, the foreign accents do make it extremely difficult to understand at times.

Point taken.  Just to be clear, I have found that my european collegues write in English with better grammar than my asian colleagues.  This is just an observation on my part.  It does not mean that I think they are less intelligent or lazy, I know they are neither.

1110
The Pub / Re: How long before there are no spelling or grammar rules?
« on: April 19, 2012, 09:34:21 AM »
That's why I don't hire anyone whose resume and/or interview doesn't reflect the ability to form cogent thoughts.  If you're lazy with your words, you're lazy with everything else--so there's no place for you here.

I like this guy! 8)  I think it may have something to do with a lot of people in our country with advanced degrees having English as a second language.  I will not rant, I will not rant. :P

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