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Messages - redbeerman

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1366
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

1367
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.

1368
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.

1369
Brewing Denny's BVIP and kegging (maybe) a DIPA.

1370
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.

1371
General Homebrew Discussion / Re: Overshooting FG
« on: October 25, 2010, 07:50:50 AM »
I had two thermometers (one digital probe and one regular) when I was mashing and they both read the same temp. My mash temp was 152 falling to 150 over the hour. My mash out and sparge temps were low tho. I didn't ever reach more than 160 F.

At those mash temps I'm not surprised at all that you got around 81% attenuation.  As said above if you want less in the future bump the mash temp up.

This.

1372
The Pub / Re: Babalu
« on: October 25, 2010, 07:48:55 AM »
Awesome! ;D

1373
General Homebrew Discussion / Re: Overshooting FG
« on: October 22, 2010, 09:19:17 AM »
It was an all grain batch, my first. I tasted the test sample and it did seem thin and the alcohol was more than I expected. I am hoping that carbonation will help a bit with the body.

Try checking your thermometer calibration.

Mash temp is critical and so is yeast strain.  WLP002 is very good for an ESB.  And maybe try brewing Ron's award winning ESB recipe.  It was quite good.  I brewed an EIPA using his recipe as a starting point at it turned out quite good, too.

1374
Since I didn't get to the double batch of IPA last weekend, I'm going to do a single batch of double IPA this weekend. ;D

Hopefully nothing else comes up this weekend to bump the batch again otherwise this one could get to be a doozy  ;)

IPA was going to be 1.066, the DIPA will be 1.096, so if that doesn't happen we're looking at a 1.126 very hoppy barleywine I guess. ;)

1375
Since I didn't get to the double batch of IPA last weekend, I'm going to do a single batch of double IPA this weekend. ;D

1376
All Things Food / Re: Sausage
« on: October 12, 2010, 07:13:46 AM »

1377
Beer Recipes / Re: sour cherry rochefort brett in oak
« on: October 11, 2010, 10:29:03 AM »
1st 5 gallon pull out of the solera...carbed for a week in the corny keg @ 25 psi CO2
Here is the money shot...lol



Taste is sour cherry aroma is heavenly floral and lingers long on the taste buds.
I am well pleased and blessed to have this beer to enjoy.

That's a thing of beauty. Send me a bottle.  :)


That would be, "Send me a bottle, please" ;)

1378
Sorry to hear, my friend.  :(

1379
The Pub / Re: Beer drinking and brewing music
« on: October 11, 2010, 09:27:03 AM »
ZZ Top  "Beer Drinkers and  Hell Raisers"  Perfect

One of my favorite ZZ Top tunes!



I voted for that song to be our class song in high school. (Class of '74)

1380
General Homebrew Discussion / Re: Hefe in a Keg
« on: October 09, 2010, 04:21:46 AM »
I keg my wheat beers and they always drop clear and bright eventually.  Wyeast makes an additive, TANAL A, to prevent that:
http://www.wyeastlab.com/com_b_productdetail.cfm?ProductID=12

I have the same experience, but depending on the yeast used, this can take quite a few weeks.  You can always shke the keg to keep the yeast in suspension as well.

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