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Messages - redbeerman

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Kegging and Bottling / Re: Removing Dry Hops From a Keg
« on: August 24, 2010, 04:04:54 PM »
Leaving them in the keg in a hop bag works for me ;)

I buy from my LHBS for most things like specialty malts, yeast, cleaning supplies, etc.  They also do group buys with NCM and their other grain suppliers.  They realize that some of their customers do buy in bulk, so they sponsor the buy, make a few bucks off each sack and the customer still saves over buying in bulk as a single.  Everybody wins.  And this gets more folks in the store to buy other things as well.  Their business seems to be thriving as well.  I've known them for years and their advice is pretty solid too.  I still buy from NCM a couple times a year, but only if I'm in a pinch for base malt.

The Pub / Re: Where are you?
« on: August 24, 2010, 10:00:39 AM »
Where the Susquehanna River meets the Chesapeake Bay.

The Pub / Re: Babalu
« on: August 24, 2010, 09:21:13 AM »
Positive thoughts and prayers to Jeff and his family.  Hoping for the best big guy!

The Pub / Re: What's your favorite part of being a homebrewer?
« on: August 22, 2010, 03:10:17 PM »
I won't lie. I'm just in it for the beer.

Me too.  I also enjoy recipe formulation and the satisfaction when someone else enjoys the product as much as I do.

All Grain Brewing / Re: Belgian Tripel - Doubled Maltodextrin - HELP!
« on: August 21, 2010, 12:40:48 PM »
Well, you can, but please don't call it a tripel then.

Love them or hate them, but one thing styles do is set an expectation in the mind of the consumer. If you want to make it your way, go ahead, but call it something else or people will be confused.

A point that needs to be remembered!  You don't have to brew to style, but if you call a pig a poodle, no one will know what you're talking about!

Good point Denny.  I would grill a pig, but a poodle.  Well maybe in Chinatown. ;)

All Grain Brewing / Re: Black IPA?
« on: August 21, 2010, 12:37:35 PM »
No but I've made a black pilsner.  I called it a schwarzbier.   ;) ;D :P

Just don't call me late for Happy Hour.   :P

Not a problem.  It's always happy hour here. ;)

The Pub / Re: Too much!
« on: August 20, 2010, 11:49:36 AM »
Eventually you will come to a point in your life where you fall asleep long before you get drunk. :o

All Things Food / Re: BBQ Style
« on: August 20, 2010, 11:40:02 AM »
Mmmmmmmmmm, ribs ;D.  Ron,  I'm going to have to smoke me some BBs on Sunday.  Wash 'em down with saison.

Not brewing.  Hope to transfer the 1450 IPA to the keg this weekend.  Working Saturday, so Sunday will be outdoor work.  Canning tomatoes, pickling some okra and maybe making some more chipotles.

General Homebrew Discussion / Re: Judged beer process\ingredients help
« on: August 18, 2010, 10:01:54 AM »
From the Wyeast website about 3711.   
"Produces saison or farmhouse style biers that are highly aromatic, peppery, spicy and citrusy. This strain enhances the use of spices and aroma hops. It is extremely attenuative but leaves an unexpected silky and rich mouthfeel."

I have used this yeast and my results fit the description to a tee.  I enjoy this beer very much.  The silky mouthfeel can be mistaken for diacetyl.  The temp range is 65-77F and you should expect esters and phenols with this strain.  I am at a loss for what the judges would think a Belgian specialty ale should be.  I would think that door would be pretty wide open.

General Homebrew Discussion / Re: Your Homebrew Name
« on: August 15, 2010, 11:11:05 AM »
"Poodle Creek".... *snicker*

I snicker every time I say it!  When I moved to OR in 1975, I drove by it and said "Who the heck would ever live on a road named that?"  16 years ago, I found!  Terrible name, beautiful place.  I tell people it's where you go to drown your poodle...sorry, poodle lovers!
LMFAO  Denny, that is way too funny.  Even as a dog lover (I have four, none are poodles though).

General Homebrew Discussion / Re: Your Homebrew Name
« on: August 15, 2010, 07:24:50 AM »
Tidewater Brewing, because I live on the Chesapeake.

Yeast and Fermentation / Re: Fermenting Belgians
« on: August 14, 2010, 05:46:11 AM »
What Keith said.  I have gotten great results with 3711 by staying within  its fermentation range (66-75F)

Yeast and Fermentation / Re: WY 3711 ROCKS!
« on: August 14, 2010, 05:43:37 AM »
+1  Makes a great Saison and doesn't require any fussing around with.  Ron and I got 95% AA with no problem and the beer tastes wonderful.  Great mouthfeel and a nice dry finish, fruity with a little bit of spice.  Very nice.

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