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Messages - redbeerman

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1426
Wee heavy will be brewing.  Racking one of my IPAs(S-05) into the keg.  Hopefully the 1450 IPA finishes as well, if not, time to pitch more yeast. :(  Don't know what happened there.

1427
Yeast and Fermentation / Re: Wyeast 1450
« on: August 11, 2010, 04:32:31 PM »
Thanks Paul.  Never had an ale yeast take so long.  First time for me, this is from a starter I made with slurry I got from Ron.  I was surprised at how fast it took off, thought it would be done in a matter of days.  I'll sit on it.  I've had an IPA that Ron made with it and liked it a lot.

1428
Yeast and Fermentation / Wyeast 1450
« on: August 11, 2010, 03:39:43 PM »
10 days fermenting and only at 1.040.   OG of 1.065,  pitched slurry from a 2 quart starter @ 65F.  Fermentation was going well after 12 hours.  Same wort with S-05 is at 1.012.  What gives?  Any insight?  Denny?  I roused the yeast tonight and will check in the morning.

1429
General Homebrew Discussion / Re: Beer staling prematurely?
« on: August 11, 2010, 10:10:08 AM »
Ron and I did a blind tasting of Ofests as well with similar results.  Only the German examples exhibited this "taste".  The doemstic and homebrewed examples did not.

1430
The Pub / Re: Music Surprises
« on: August 11, 2010, 09:30:47 AM »
Black Sabbath Paranoid (album not the song).  Exact same feeling.

Wore the grooves out of that when there was such a thing as grooves.

+1

1431
The Pub / Re: Used to be good...
« on: August 11, 2010, 09:28:06 AM »
Killian's for sure.  The first time I had it in Colorado in 1980, I think, it was great.  Now, not so much.  So many other things, like Gordon said, have not kept the quality, once the bottom line was the driving force.

1432
Yeast and Fermentation / Re: Brewferm dry lager yeast
« on: August 11, 2010, 05:18:37 AM »
This beer turned out very good.  The yeast fermented clean and gives a nice dry finish.  The beer has medium-light body and is quite refreshing for a dark beer.  It has a very slight roastiness from the sinamar, but barely detectable.  The ~ 10% cara malts give it a smooth mouthfeel and a very slight caramel sweetness.  Letting the beer warm up a bit the hop flavor comes out better.  This recipe is a keeper, although I'm going to try cold steeped huskless Carafa next time for color.  Sinamar is just too darn expensive.

1433
All Things Food / Re: Ethnic Cooking
« on: August 10, 2010, 09:30:46 AM »
Looks delicious!

I love pan seared scallops in any dish.

Unfortunately for you, you weren't hungry enough to partake when you stopped by.

1434
The Pub / Re: "The Denny Level"
« on: August 10, 2010, 09:28:42 AM »
Im not worthy.

You might be if you brewed once in a while. ;)

1435
As soon as you feel like it

Secondary isnt really a necessity unless its a big beer , adding fruit etc.

+1  The only beer I've had in a secondary in the past year is an RIS I did last fall.  I just pulled oak cubes after 13 weeks (Hungarian medium toast).  Tastes pretty awesome.   I'm gonna let it mellow for another few months and then bottle.

1436
All Things Food / Re: BBQ Style
« on: August 06, 2010, 04:49:15 AM »
I use square skewers all the time.  Bigger pieces of meat and all vegetables, once they start to cook will spin, even on the square ones.  That being said, speidies are small enough to stay in place on the skewer.  Pork and lamb work best.  Chicken not as well.

1437
Nothing this weekend.  Next is a wee heavy for my lovely bride.  Congrats on the house Drew!  Get well soon Jeff!  Ribs are not fun, even worse than a broken tailbone!

1438
General Homebrew Discussion / Re: Old Style Bavarian Lager
« on: August 05, 2010, 01:24:02 PM »
It seems to me that gluten may be the more common thing here.  Light lagers may just have a low enough level of gluten not to cause a big problem.  Celiac disease is often accompanied by migraine headaches.

Try some Bard's Tale or Redbridge and see how that works for you.

You have a good point there.  Another thing light lagers have much less of is dextrins.  Or anything other than water pretty much.  Sounds like an allergic reaction.  That is a true bummer.

1439
All Things Food / Re: BBQ Style
« on: August 05, 2010, 04:47:06 AM »
Sounds good!  Beef or lamb?

1440
All Things Food / Re: BBQ Style
« on: August 04, 2010, 12:00:01 PM »
How did you marinate the meat?  Lemon juice , salt, pepper, garlic and Greek oregano?

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