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Messages - redbeerman

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1351
Commercial Beer Reviews / Re: Delerium Tremens
« on: November 03, 2010, 09:25:06 AM »
I prefer the Delirium Nocturnum.  Try to find that sometime.

I agree with Gordon on this one.  DT was OK, but it didn't knock my socks off.  The Nocturnum and Noel are better IMHO.

1352
Commercial Beer Reviews / Re: Chimay
« on: November 03, 2010, 09:17:29 AM »
The liquor store I go to turns over Belgians pretty often, so that it's fresh.  I've never had a bad one yet.  That being said, I enjoy dubbels, but they are not my favorite style,  I prefer their stronger counterparts for the darker styles.

1353
Equipment and Software / Re: Giant Tea Ball for hops?
« on: November 03, 2010, 06:43:21 AM »
I think these stainless steel tea bags work great.  They fit in a corny keg with no problem.  I've used it in the boil and in the corny with aging beer, with no issue of corrosion.  I bought mine for 5 dollars.

The diameter for this tea bag is 3 inches and it holds about 2-3oz hops with enough room leftover for proper circulation.




I have one as well and they work great for pellet hops.

1354
Kegging and Bottling / Re: Dextrose (Corn Sugar) vs. Malt (DME) for Priming
« on: November 03, 2010, 06:11:21 AM »
Well for heavensakes..... what you really need to do is to use regular everyday common household white sugar.  Yes, sugar of the cane or beet variety.  Use 5/8 cup for 5 gallons and you're golden.  No need to buy extra DME, and no need for corn sugar, never ever again.  You've got a pound of sugar in your pantry at all times, right?  Right.

+1  I only use DME for starters and haven't used corn sugar in a long time.  That being said, I still prefer to force carb and haven't noticed any oxydation effects in my aged beers.

1355
All Things Food / Re: Pizza Fatta en Casa
« on: November 03, 2010, 06:04:43 AM »
I have eaten them and I have made them, but I don't recall seeing anything like a Chicago pie in Italy. ;)  They also tend to be a bit more messy to eat than a flat pie which is why they are not really street food like traditional pizza is.   By the way what's gamberi then? Or perhaps gamberetti?

1356
All Things Food / Re: Best way to have quail
« on: November 03, 2010, 05:54:22 AM »
Hey Tom, I guess that nothing is really new under the sun! ;)

1357
All Things Food / Re: Boiled Peanuts
« on: November 02, 2010, 06:53:10 AM »
Hey Ron.  We were down at Willey's a week ago and they had raw peanuts by the bag or bulk.  We were tempted, but did not partake.

1358
All Things Food / Re: Best way to have quail
« on: November 02, 2010, 06:48:00 AM »
I'm thinking Turduckenail . . .  ;D

I like it!  ;D

1359
All Things Food / Re: Try the new non dairy Almond Milk!
« on: November 02, 2010, 06:09:25 AM »
Hey Cap, how about fermenting some barley squeezin's.  Sheesh.  All ready to ferment everything but beer. ;)

1360
All Things Food / Re: Pizza Fatta en Casa
« on: November 02, 2010, 06:06:23 AM »

Chicago style is not pizza.  Just sayin'. ;)  Flame suit on.

1361
Yeah sure, like when Alton Brown tried and we all ripped him to shreds. Granted he's no Denny Conn; but we gotta start somewhere!

Alton Brown wears an undershirt under his aloha shirt...
Please...  Talk about a faux pas!

I bet he wears socks with his sandles too.

Well, he is pretty nerdy. :D

1362
All Things Food / Re: Try the new non dairy Almond Milk!
« on: October 29, 2010, 11:33:28 AM »
Why not milk?   I grew up in dairy country and to me, there is no substitute.  YMMV.  Of course if you are lactose intolerant, my sympathies and apologies. ;)  I know if I were, I would be really sad.

1363
General Homebrew Discussion / Re: Aging Homebrew Poll
« on: October 29, 2010, 09:35:39 AM »
I have a barleywine that's about 2.5 years old and am currently drinking an oak aged RIS that's about a year old.

1364
Brewing Denny's BVIP and kegging (maybe) a DIPA.

1365
General Homebrew Discussion / Re: How do you take your AIPA, sir?
« on: October 27, 2010, 04:15:44 AM »
I prefer mine balanced, although I have had commercial examples that were pretty dry and quite tasty as well.

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