Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Messages - redbeerman

Pages: 1 ... 96 97 [98] 99 100 ... 123
Beer Recipes / Re: Newcastle Brown Ale
« on: August 13, 2010, 02:19:46 PM »
I don't know, put a little hair in his ears and poof!  Yoda!

All Things Food / Re: Ethnic Cooking
« on: August 13, 2010, 09:43:49 AM »
Always a plus in my book :D

All Things Food / Re: Ethnic Cooking
« on: August 13, 2010, 09:24:01 AM »
Looks yummy Capp.  I've got to get to the Asian grocery, I'm out of all kinds of stuff.  Thinking about maybe a make your own roll party.

All Things Food / Re: brats
« on: August 12, 2010, 12:48:55 PM »
Brats / mustard, cheese and hard bread
Fried red cabbage (mmm bacon drippings)
German potato salad (deli style (cold) or hot either is fine by me)
Helles or pils

Yeast and Fermentation / Re: Wyeast 1450
« on: August 12, 2010, 12:39:36 PM »
Yes.  I aerated it well as well.  It was fermenting and had krausen within 12 hours and seemed to be going along fine for days, although not quite as active as the S-05 (which took 24 hours to get going).  I'm at a loss, but will keep an eye on it.  Maybe I will take some more slurry from you Ron and pitch some more in to get it to finish.  I hate to give up on it, I liked the results you got with it.

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.

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.

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.

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.

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.


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.

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.

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.

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. ;)

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.

Pages: 1 ... 96 97 [98] 99 100 ... 123