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Messages - redbeerman

Pages: 1 ... 90 91 [92] 93 94 ... 124
1366
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

1367
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. ;)

1368
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.

1369
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

1370
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.

1371
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.

1372
Brewing Denny's BVIP and kegging (maybe) a DIPA.

1373
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.

1374
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.

1375
The Pub / Re: Babalu
« on: October 25, 2010, 07:48:55 AM »
Awesome! ;D

1376
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.

1377
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. ;)

1378
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

1379
All Things Food / Re: Sausage
« on: October 12, 2010, 07:13:46 AM »

1380
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" ;)

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