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Messages - redbeerman

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Commercial Beer Reviews / Re: Good Old Ales / Barley Wines?
« on: February 02, 2010, 10:29:40 AM »
Southern Tier's Back Burner is pretty tasty too.

Commercial Beer Reviews / Re: Kolsch
« on: February 02, 2010, 10:28:40 AM »
You could try Gaffel if you can find it.  It seems a little less delicate than the Reissdorf (higher IBU).  Both are good examples on the east coast.

General Homebrew Discussion / Re: What's brewing this weekend 1/29
« on: February 02, 2010, 07:23:26 AM »
I'll knock out the IPA during the week after work.

Nothing can ever go right .........right?
Wired up a 4500 watt 240 element in the keggle, works great!

Problem............. works too great at around 50% boil off after a test boil revealed that the thermocouple crapped out on me and no matter what the settings were all screwy. It was always FULL POWER.

All is well now, dont have a brew session in me right now.

How long to reach full boil?  5 or 10 gallon batch size?  I'm going electric sometime this year and need data for element size decision.  Thanks.

All Things Food / Re: Pizza Fatta en Casa
« on: February 01, 2010, 10:54:06 AM »

On the peel

With stuff on it

In the oven

Half eaten

Ingredients / Re: Fivestar's 5.2 mash buffer
« on: January 29, 2010, 11:04:04 AM »
I didn't see anything else notable in the report... a small amount of bicarbonate, is there something not listed?  Or is table salt not the same as sodium phosphate?

table salt is sodium chloride not sodium phosphate

Is there an echo in here? ;D

Nugget Nectar is a very good beer.  Pretty well balanced at >90IBU. ;D

Commercial Beer Reviews / Re: Ommegang
« on: January 27, 2010, 01:01:23 PM »
I wish I could, but the styles don't do it for me.  Hennepin is OK, but I'm not a big saison fan.  Their abbey ale is pretty good though.

Commercial Beer Reviews / SN Torpedo
« on: January 27, 2010, 12:59:44 PM »
Good beer, just not great.  Has a nice balance of maltiness and bitterness, but seems to be missing something in the hop flavor and aroma department.  It has the Chinook flavor coming through and a little bit of citrus, but it's just not quite there for me.  Very drinkable though, but I think the Celebration Ale is better.

General Homebrew Discussion / Re: What's brewing this weekend 1/29
« on: January 26, 2010, 01:23:30 PM »
Cascade/Centennial APA.

General Homebrew Discussion / Re: What's Brewing This Weekend - 1/22
« on: January 26, 2010, 11:54:56 AM »
If I am gonna drink maibock in May....I better put one on the yeast!  

3 - 4 weeks to ferment, 6 - 8 for lagering.  Yep, yer cutting it close bro'.

All Things Food / Re: Ethnic Cooking
« on: January 26, 2010, 05:52:35 AM »
Jerk pork with beans and rice (to mitigate the heat).  Pictures taken after we pigged out.  Pardon the pun.

All Things Food / Re: Black-Eyed Peas
« on: January 26, 2010, 05:39:42 AM »
Looks good Professor, and healthy too!

Commercial Beer Reviews / Re: 4 Hefeweizens
« on: January 26, 2010, 05:36:32 AM »
2 - Franziskaner - this one was second.  Very similar to the Schneider in flavor and color, but the flavors were a little less strong and this one was a bit lighter in color.

this one has always seemed to be a lot better on tap than from the bottle for me.  YMMV.

I hate the green bottles. I cant get over the mental thought of a skunky hefe.

The one I got came in a brown bottle.

Yea...I'd let that stuff age for at least a year, two would be better. It's probably going to taste similiar to an apple wine. I have a cider at 11%ABV that's about a year and a few months that is spot on right now.

Of course you keep forgetting to bring me some ;)

I think it has a lot to do with what you've been exposed to and how your tastes have developed.  Where hops are grown, the beers have an abundance (over-abundance perhaps) of bitterness and good flavor and aroma.  If this is all you drink, your palate will get used to it and anything less will pale in comparison.  It's kind of like eating spicy and/or hot food.  If you eat Indian food the way most of my Indian friends eat it all of the time, the stuff they serve in restaurants will taste like white bread.  What amazes me, is after drinking the super bitter IPAs and DIPAs we can still pick up on the subtleties of a Kolsch.  The IPAs I brew pretty much run the gamut as far as IBUs go, but I tend to go toward the upper limit, even for an east coast guy. ;)  I do love my crystal malts though.

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