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Messages - redbeerman

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1486
The Pub / Re: RIP Ronnie James Dio
« on: May 24, 2010, 12:35:59 PM »
Yeah, it's sad.  His music actually spanned generations.  He used to play at my high school dances in the late sixties and very early seventies (Ronnie Dio and the Elves) in upstate NY.  My daughter is into his metal stuff.

Really!? What city / venues? I grew up in Saratoga, So I'm just curious.

Just outside of Binghamton,  St. Catherines and Chenango Valley.

1487
Beer Recipes / Re: Old Ale?
« on: May 18, 2010, 12:33:28 PM »
I would up the base a few pounds.  And I like my strong ales chewy, so I would use a yeast that's less attenuative like WLP002 or something similar.

1488
Beer Recipes / Re: Check out my IIPA recipe.
« on: May 18, 2010, 12:22:03 PM »
I think I would lose the pale chocolate and special B or maybe cut back on the 80 and sub them in.  What yeast are you planning on using?  FG of 1.021 is way too high for an IIPA IMHO.  I like mine to finish around 12 or 14 tops.

1489
The Pub / Re: RIP Ronnie James Dio
« on: May 18, 2010, 09:44:18 AM »
Yeah, it's sad.  His music actually spanned generations.  He used to play at my high school dances in the late sixties and very early seventies (Ronnie Dio and the Elves) in upstate NY.  My daughter is into his metal stuff.

1490
I have an RIS on medium toast Hungarian oak cubes right now.  Been there for two weeks.  Haven't tasted it yet, but will let you know what I think when I do.

1491
Putting the railing on my deck.  Hope to break Sunday afternoon, bluesman is playing down the road from my house.  Me and my better half will go down there and quaff a few brews and get into the blues with Dr. Harmonica & Rockett 88. 8)

1492
The Pub / Re: Beer drinking and brewing music
« on: May 07, 2010, 06:59:37 PM »
Bela Fleck is awsome.  Very eclectic style.  Another one you may want to check out is David Grisman.  Very inventive mandolin player, one of my influences.

1493
All Things Food / Re: BBQ Style
« on: May 07, 2010, 06:55:10 PM »
Looks good Ron.     Here's what's cookin'down Cecuk County way,

One  is done like this,

Wet marinade
One cup Merlot.
Two tblsp. worchestershire
Two tblsp chili powder
1 tblsp garlic powder.
salt
fresh ground pepper

One is done like this, my daughter's idea, she hasn't steered me wrong yet ;) would have liked to use Hungarian paprika, but I don't have any at present.

Dry rub
Kosher salt
Fresh gound pepper
brown sugar ( probably a half cup)
Spanish paprika (~2 tblsp)

Both let sit overnight and smoked for two hours with hickory at 200F and slow roasted at 250F for 6 hours.

Pics and comments tomorrow.

1494
All Things Food / Re: BBQ Style
« on: May 07, 2010, 01:01:29 PM »
It's time to revive the BBQ thread.  I'm doing brisket this weekend (7lbs).  I'm going to split it between two marinades.  I'll post the recipes after I finish.  Both will be smoked with hickory.  The first will be my standard red wine, worcestershire, cayenne marinade, and the second will be something else.

1495
Nothing this week.  Hopefully finishing my deck.  Next week a Helles and after that an IPA with 1450.

1496
All Grain Brewing / Re: Attenuation of RIS
« on: May 04, 2010, 09:32:22 AM »
What was your mash temperature?  You may be finished.

1497
Finally oaked my RIS.  Used 3 ounces of Hungarian medium toast in 5 gallons.

1498
The Pub / Re: Well, Stephen Hawking, if they do visit....
« on: May 02, 2010, 04:45:32 PM »
Ummmm...... some say they already did. ;)

1499
The Pub / Re: Beer drinking and brewing music
« on: May 02, 2010, 04:44:40 PM »
+ A billionty eleven.  This dude could shred!

1500
Beer Recipes / Re: Wee Heavy Recipe Check
« on: May 02, 2010, 04:41:08 PM »
Holy cow, this may be a wee bit too heavy, but I'll bet it turns out good.  Let us know in a few months.

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