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Messages - redbeerman

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Brewed the hefeweizen, Used the shirron chiller.  It worked pretty well, but I have to play with the cold water flow to get the right heat transfer.  I underpitched, on purpose and will ferment at 62-65F.  I will not be home to monitor the progress, which is worrisome, but what the hey RDWHAHB, right?

Beer Recipes / Re: Lawnmower Beer
« on: March 12, 2010, 03:55:00 AM »
This thread is just what I needed...time to get brewing again, that lager yeast in the fridge isn't going to pitch itself!

For me a good pils is the best summer beer.  Nothing but pilsner malt, some very light noble hopping, and a good, controlled ferment.  Years of brewing and drinking heavy, thick, or overly hopped beers made me fairly recently rediscover the simple joy of a good pils.

Nic,  I'm with ya on this one, although I have to keep an IPA around just in case. ;)

All Things Food / Re: Pizza Crust?
« on: March 11, 2010, 02:45:31 AM »
John's is da bomb!  Best in Manhattan!

Guys, I don't know when this hefeweizen is going to get done.  I'm in Miami now and most likely will be next week too.  Way too much going on right now for brewing. :(

hey man - I am going to be judging a beer comp down in Miami this weekend - let me know if you want to meet up.

Crap, I'll be back on the Chesapeake for the weekend, back down on Monday, that would be cool though, damn. 

Beer Recipes / Re: London Pride Clone Beer
« on: March 11, 2010, 02:25:42 AM »
I taste a touch of dark crystal in there as well.

Pimp My System / Re: Brutus 10 Build
« on: March 11, 2010, 02:23:43 AM »
Cap, now that you know Ron, well you can kinda tell he's all about quality (by the numbers).  I work with him, very little is left to chance. ;)

Guys, I don't know when this hefeweizen is going to get done.  I'm in Miami now and most likely will be next week too.  Way too much going on right now for brewing. :(

It's a marketing thing, all about perception.

Yeast and Fermentation / Re: Lifespan of harvested yeast.
« on: March 11, 2010, 02:12:00 AM »
I too keep yeast in sanitized jars for months and months without washing. Haven't had a problem making a starter with 6 month old slurry. Even pitched a jar of one month slurry without a starter and it made a great beer.

Yep, my experience as well.

All Things Food / Re: Pizza Crust?
« on: March 11, 2010, 01:59:17 AM »
What are we gonna start a bagel thread next, oy! ;)  Vital Wheat Gluten increases the protein and elasticity in the dough, but I've found that the right combination of kneading and rising break down the glutens in flour well enough to give the correct amount elasticity to the dough for great pizza. Just sayin' ;)  Myabe I'm just too old school. ;D

General Homebrew Discussion / Re: Favorite Scoresheet Comment
« on: March 10, 2010, 11:27:23 AM »
I entered a blond ale in the NHC and got two opposing comments from two different judges.  One was "too hoppy" and the other was not enough hops.  I asssme it was balance they were talking about, since the style is not inherently hoppy.  It did pretty well, but shows that results can be confusing to the brewer.

I sent emails to my state delegate and senator.  This is serious business here.  We're already taxed pretty heavily here.

I've never had a problem with the last runnings being cloudy...    ???

Me either, and I'm usually stretching the runoff to the point where it's just trickling out to hit my volume.

Same here, and I've even taken to tilting my cooler to make sure I get it all out.

Me too, must be the braid. ;)

I was going to do a hefeweizen and try out my new chiller,

What kind of chiller did you get?

I'm brewing a CAP, kegging an APA, and drinking oatmeal stout.   

I got a Shirron plate chiller.  The fittings are on and it's ready to go.

All Things Food / Re: Pressure Cookers
« on: March 03, 2010, 08:11:30 PM »
If it is really old it may not have a back up relief valve. Be careful. The old ones only have the rattle thing and if it clogs. Klah-bloy.

Pressure cookers are truly amazing. A very underrated kitchen tool. I could never live without my pressure cooker.

On the No Reservations Saudi Arabia episode they cook a whole camel in a giant pressure cooker.

Cap, it does not have a secondary relief valve only the rattle thing on top.  Must be careful not to make split pea soup in it. ;)

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