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Messages - redbeerman

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1666
The Pub / Re: Getting ready for another Nor'easter...
« on: February 09, 2010, 01:29:06 PM »
Works the same way for me (although telecommuting is possible).  Would suspect much of the private sector is that way.

that blows. 

How timely, they just sent around a reminder on the inclement weather policy...

"It is the policy at the site to remain open at all times, provided services such as heating, lighting, water, parking, etc., are available, and local jurisdictions have not officially closed the roads."


Same rules we play by.  Unless the Governor declares a state of emergency, we are expected to show up.

1667
The Pub / Re: Getting ready for another Nor'easter...
« on: February 09, 2010, 07:43:14 AM »
Calling for 12 - 20 at my house.  Looks like I'll be taking some vacation again. >:(

1668
General Homebrew Discussion / Re: What's brewing this weekend 2/5
« on: February 07, 2010, 03:21:18 PM »
Dortmunder is done and in the fermenter.  Pitched at 47, holding at 48 so far.  Not expecting any real activity until late tomorrow as usual with 34/70. 

1669
Beer Recipes / Re: Anyone have a Spaten Oktoberfest recipe?
« on: February 07, 2010, 04:56:53 AM »
The German examples all seem to have more late hop flavor than the domestics.  I actually dry hopped my last batch with 1/4 oz. of Mt. Hood and it made a great deal of difference in the character.  Much better IMHO.

1670
Beer Recipes / Re: Dortmunder Export
« on: February 07, 2010, 04:52:22 AM »
Here's what I ended up going with: 

Pitched at 47F this morning.

Tidewater Export
Dortmunder Export

 
Type: All Grain
Date: 2/6/2010
Batch Size: 5.20 gal
Boil Size: 8.00 gal Asst Brewer: 
Boil Time: 90 min  Equipment: Brew Pot (15 Gal) and Igloo/Gott Cooler (10 Gal) for 5 Gal. 
Taste Rating(out of 50): 35.0  Brewhouse Efficiency: 75.00
Taste Notes: 
 
Ingredients
 
Amount Item Type % or IBU
0.25 lb Rice Hulls (0.0 SRM) Adjunct 2.17 %
7.00 lb Pilsner (2 Row) Bel (1.7 SRM) Grain 60.87 %
3.00 lb Weyermann Light Munich (6.5 SRM) Grain 26.09 %
0.50 lb Cara 8 (7.7 SRM) Grain 4.35 %
0.50 lb Carafoam (2.0 SRM) Grain 4.35 %
0.25 lb Melanoiden Malt (20.0 SRM) Grain 2.17 %
0.50 oz Magnum [12.00 %] (60 min) Hops 19.2 IBU
0.75 oz Sterling [8.10 %] (15 min) Hops 8.7 IBU
1.00 oz Mt. Hood [5.10 %] (0 min) Hops - 
1.00 tbsp PH 5.2 Stabilizer (Mash 60.0 min) Misc 
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc 
Weihenstephan Lager (DCL Yeast #W-34/70) [Cultured] Yeast-Lager 

 
 
Beer Profile
 
Est Original Gravity: 1.056 SG
 Measured Original Gravity: 1.056 SG
Est Final Gravity: 1.015 SG Measured Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 5.33 %  Actual Alcohol by Vol: 6.65 %
Bitterness: 27.9 IBU Calories: 245 cal/pint
Est Color: 5.9 SRM
 
 
Mash Profile
 
Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 11.50 lb
Sparge Water: 4.87 gal Grain Temperature: 45.0 F
Sparge Temperature: 168.0 F TunTemperature: 45.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
 
Single Infusion, Medium Body, Batch Sparge Step Time Name Description Step Temp
60 min Mash In Add 17.25 qt of water at 167.2 F 154.0 F

 
 
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

1671
The Pub / Re: Super Bowl Sunday
« on: February 06, 2010, 03:11:04 PM »
I'd like to see the Saints win, but I'm not tied to it.  Chili, chips and cheese here,  For beer, wee heavy, Ofest, DAB, Belgian pale ale, dubbel, Torpedo, some others not defined or unknown.

1672
The Pub / Re: Getting ready for another Nor'easter...
« on: February 06, 2010, 03:07:01 PM »
Snow's done (I hope), driveway's clear (until the @#@! plow comes again), and the Dortmunder is in the fermenter cooling down to 48ish before pitching (I hit my numbers, yay) and I am beat.  Getting old blows ;).  Time to relax and have a homebrew (after I finish my hot chocolate).  I guess we got around 28" here in northern MD at the head of the bay.

1673
The Pub / Re: Getting ready for another Nor'easter...
« on: February 06, 2010, 10:57:35 AM »
It's about 1 pm, got a little over 2' so far.  The Dortmunder boil is almost over.  Made one pass with the snowblower so far.  My back is a little sore.  Need a beer.  The drifts are higher than waist deep.  Lugging my spent grains to the composter was a PITA.  Oh well, at least I'm brewing. ;D

1674
The Pub / Re: Getting ready for another Nor'easter...
« on: February 06, 2010, 04:56:51 AM »
Well,  it's just about 7 am here.  Been up for about an hour.  Very windy and a lot of drifting.  Gonna brew that Dortmunder today and shovel.  Should keep me out of trouble.  Nice part is, the wind has blown a clear section for the dogs to go out in, so at least I don't have to shovel a area for them too. ;D I here that southern Delaware hasn't gotten as much as they thought, although they will have way more than a foot when it's over.  Gotta love snow.  Glad I'm from upstate NY.  This is child's play here, except when people try to drive. :o

1675
Ingredients / Re: Brewing with Lavender
« on: February 05, 2010, 06:15:45 AM »
I think it would be best fresh from the plant.  They grow pretty fast and in all but the hottest climates.  And they are evergreen IIRC.  I'll have to check the one in my backyard.  I use it to blend fresh herbs de provence along with fresh rosemary, thyme and oregano.  Awesome in rotisserie chicken, but I digress.

1676
General Homebrew Discussion / Re: Oyster Stout?
« on: February 05, 2010, 06:11:15 AM »
+1  I love me some oysters and washing them down with a good brew (or martini ;D) sounds great!

1677
The Pub / Re: tipping?
« on: February 05, 2010, 05:26:24 AM »

1678
The Pub / Re: Getting ready for another Nor'easter...
« on: February 05, 2010, 05:23:46 AM »
I'm taking a half today, Ron.  I know your brewing an ESB today, I may do my Dortmunder today or wait until the snow is up to my a$$ tomorrow.;D  The generator is primed an ready, the snowblower as well and I have an Ofest and wee heavy on tap.  The pantry and freezer are full.  Bring it on! ;D

1679
Beer Recipes / Re: Dortmunder Export
« on: February 05, 2010, 05:18:11 AM »
I appreciate the input.  A lot of choices here.  The water is one thing I don't have to worry about.  I guess since I plan on brewing a lager once a month, I'll have the opportunity to try different malt bills.

1680
All Things Food / Re: Whats for dinner?
« on: February 04, 2010, 07:34:27 AM »
Technically nic, Cognac is made from Ugni Blanc (trebbiano), Folle Blanche and Colombard grapes.  American brandy as well as other European brandies are quite different than Cognac in flavor, aroma, and mouthfeel.  They tend to be heavier and as you said fruitier.  Process and grape types used probably make for the differences.  I hear that South Africa brandy is quite good as well, but I've never tasted it.  E&J works very well for cooking as does Christian Bros.  I save Cognac for the snifter.  Hine is my favorite, much better flavor than Remy IMHO.

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