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Messages - redbeerman

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1306
General Homebrew Discussion / Re: Brew Masters......up or down.....?
« on: December 17, 2010, 08:50:53 AM »
I know they own the one in Rehoboth Beach, and I believe they own the one in Gaithersburg as well.

1307
General Homebrew Discussion / Re: Lager in a Keg?
« on: December 17, 2010, 08:39:08 AM »
I too lager in kegs and use gelatin as a fining agent in some beers.  I pressurize for carbonation at the same time.   I have found that carbonation does not interfere with drop out during the fining process.

1308
General Homebrew Discussion / Re: History of Carbonation in Beer
« on: December 16, 2010, 12:38:37 PM »
I would agree with Tom.  It may have been served from the fermentation vessel before fermentation was complete.  Or that new beer was made by adding some of the old beer to the fermentable wort (yeast for fermentation, krausening, etc.)

1309
No brewing.  Stone work on my fireplace.  Three Christmas parties.  Finish Christmas shopping.

1310
All Things Food / Re: BBQ Style
« on: December 16, 2010, 10:45:07 AM »
Very nice!  Gotta love a well cooked brisket.

1311
All Grain Brewing / Re: About being fresh.....
« on: December 09, 2010, 10:39:16 AM »
I keep open bags of grain in big Rubbermaid bins.  A year is no problem.

Me too. Although they usually don't last a year. ;)

1312
All Things Food / Re: Peppers and oil
« on: December 09, 2010, 06:56:31 AM »
Oh man, ever have poppers? is that only a North East thing?

They are cherry peppers stuffed with a little piece of aged provolone wrapped in some prosciutto then packed in olive oil. Just wonderful when they are made right.

Love 'em.  What's nice is that you can get them almost anywhere from the mid-Atlantic to Boston and they are pretty much the same.  Like a good hoagie without the bread. 8)

1313
All Things Food / Re: Peppers and oil
« on: December 08, 2010, 06:00:49 AM »
We get these peppers called ancient sweets at BJs.  They are are long red pepper grown in Canada (look like giant cayenne) that are supper sweet.  I roast them on the grill and then just pack them with fresh garlic.  No oil is needed, the natural oils in the peppers is sufficient.  They are quite yummy and good for you too.  I pickle jalapenos and scotch bonnets.  The jalapenos are very tasty as are the scotch bonnets, but the scotch bonnets seem to cause me some pain the next day. ;)

1314
The Pub / Re: I am a rich man......
« on: December 06, 2010, 02:14:02 PM »
AFAIAC, the best part of homebrewing isn't the beer...it's the people you share the beer with!

Indeed!

1315
The Pub / Re: Babalu
« on: December 06, 2010, 02:10:38 PM »
It's great to see Jeff making progress.  Hang in there, bro!

1316
The Pub / Re: Got a mention in Draft Magazine
« on: December 06, 2010, 02:08:41 PM »
Very cool, Keith.  Good Luck!

1317
Nuttin' brewin'.  Going to bottle some BVIP for gifts though.

1318
General Homebrew Discussion / Re: Best Brew Software??
« on: December 02, 2010, 10:54:29 AM »
I've tried Promash, Beersmith and Beertools and settled on Beersmith.  I've been using it for a few years and it works well for me and I prefer the user interface compared with Prolmash or Beertools.

1319
It is unlikely that a long boil will cause this problem.  It could be the amount of roasted grains used or perhaps the water chemistry (if your pH is already low, the addition of roasted grains would take it out of range on the low end).

1320
General Homebrew Discussion / Re: Late Dry Hopping
« on: November 26, 2010, 05:46:31 PM »
Like Denny, I use a hop bag (like cheesecloth almost), sanitize, put the hops in, tie it up and chuck it the keg.  I don't tie it to the dip tube.  Some folks have had issues with it clogging the tube.  I have only had that happen once, but it was easily remedied by taking my mash paddle and pulling it away from the tube. YMMV.

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