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Messages - redbeerman

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Yeast and Fermentation / Re: Mr Malty question for starter
« on: April 20, 2010, 08:19:01 PM »
Are you making a 10 gallon batch?  If so, a 5 liter starter is about right, if I recall correctly.  Denny's recipe has an OG of around 1.075, right?

I really am doing an English IPA this weekend.  I swear, really.  The starter is is process and all is ready to go.  I'll probably be pouring the footers for my deck too, but I plan on that not getting in the way.  Too many *@%$!% projects.  Was going to brew last weekend, sheesh.  Oh well.

All Things Food / Re: Ethnic Cooking
« on: April 14, 2010, 04:41:05 PM »
English pub fare tonight.

Used some of that lard.
Steak and Kidney pie.....

A thing of beauty.  LOVE steak and kidney pie...I hate it when places dumb it down to be "steak and mushroom" pie.

I learned growing up that offal is not awful.

Guts are yummy, if well prepared., but they are easy to screw up as well.  Unfortunately, due to the high amount of cholesterol in them, I don't eat them very often.  One of my old faves was pork kidneys sauteded with hot frying peppers.

The Pub / Re: Beer Drinking Music !
« on: April 14, 2010, 04:36:13 PM »
Yeah, Crusaders are cool.  Robert "Pops" Popwell was one of my early bass influences.

Ingredients / Re: What did I get out of my hops adding them in at 150?
« on: April 13, 2010, 07:57:02 PM »
You basically did what a lot of brewers refer to as a "whirlpool" addition.  Those generally go in about 180ish and reputedly give increased aroma over flameout additions.

I have heard this as well.  RDWHAHB.

General Homebrew Discussion / Re: Cloudy Beer
« on: April 13, 2010, 07:50:41 PM »
Time will help it clear.  And hey, you made beer!

Beer Recipes / Re: Red Ale
« on: April 13, 2010, 04:49:32 PM »
Ya gotta love it when a plan comes together!  Good job by you!

The Pub / Re: Favor
« on: April 13, 2010, 02:29:56 PM »
Best wishes for the best outcome, Keith.  Hang in there, bro.

All Grain Brewing / Re: saison mash
« on: April 09, 2010, 06:21:44 PM »
Depends on your grain bill, OG, sugars, etc. Gotta give more info, but one thing is sure, a saison should be DRY.

Verrrrry Dry!  Saison Dupont is so dry it evaporates in your mouth! :o

All Grain Brewing / Re: Astringency Question
« on: April 09, 2010, 06:20:12 PM »
Another thing to consider is the sulphate content of the water.  Higher levels tend to accentuate hop bitterness and from personal experience this can be a problem if not controlled or accounted for, but I would definitely check the pH first.

The Pub / Re: Baseball season just around the corner...
« on: April 09, 2010, 02:27:39 PM »

Should have kept Lee and offed Hamels :o

All Grain Brewing / Re: Boil Times
« on: April 09, 2010, 02:13:38 PM »
I use whatever it takes with my boiloff rate to hit my desired gravity. Generally that falls around 75-80 min, but at times it is ~65 min.

Same here


Looking to do an English IPA.  I have a bunch of EKGs to use and keeping with my one German beer and one IPA on tap throughout the summer and having a hefeweizen kegged and a pils ready for lagering, it looks like an IPA is next.

General Homebrew Discussion / Re: What are your house styles?
« on: April 06, 2010, 01:36:19 PM »
I only have roo for two in the fridge so in the summer,  something German (pils, helles, hefeweizen, Dortmunder), and an IPA.  In the winter, Wee heavy, stout, porter, and an IPA.

The Pub / Re: Would you eat whale meat?
« on: April 01, 2010, 04:04:01 PM »
I'm not big on killing whales, but if someone offered some blubber up to me, I'd eat it.

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