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Messages - redbeerman

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1696
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.




1697
All Things Food / Re: Black-Eyed Peas
« on: January 26, 2010, 05:39:42 AM »
Looks good Professor, and healthy too!

1698
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.

1699
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 ;)

1700
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.

1701
The Pub / Re: Tornado!
« on: January 22, 2010, 08:09:45 AM »
Keith,  I'm glad all are safe.  That's more excitement than I need. :o

1702
Yeast and Fermentation / Re: "healthy fermentation" defined.....
« on: January 22, 2010, 08:06:34 AM »
Yep!

1703
Yeast and Fermentation / Re: How Long to Lager after Long Fermentation
« on: January 22, 2010, 08:05:17 AM »
Regardless, most people lager their lagers way too long. A doppelbock .... yeah, I can see 6 months on that one. A Marzen, although at one point in time was lagered for 6 months probably needs no more that 6 weeks. But you need to take a taste to see. It could be that at 6 months lagering it is past its prime!

Can I get an AMEN!

AMEN! ;D  I usually lager for 4 to 8 weeks depending on the beer.  I have found lighter styles (i.e. Helles) don't benefit from a very long lager period.

1704
Ingredients / Re: Base malt for irish red ale
« on: January 22, 2010, 08:02:11 AM »

I'm experimenting with Halcyon for the first time on Monday morning.  Looking forward to it!

I would like to hear the result when available

Me too!  I usually use MO for all ales other than Continentals these days.

1705
Ingredients / Re: Shelf life of adjuncts
« on: January 22, 2010, 08:00:24 AM »
I used it.  It smelled like semi-sweet corn.  Nothing bad about it.  I tasted a piece and it seemed fine, not bad tasting at all.  It was vacuum packed and sealed.

You should be good to go then.  It will go rancid when exposed to O2 over a period of time, because of the oils in it.  It will stale as well with the starch breakdown.  Oxygen is bad for food in general.

1706
Ingredients / Re: Taste of Munich
« on: January 22, 2010, 07:58:13 AM »
Should be bready, malty with a hint of toast. With more malt complexity the darker it gets.

I would go with more malty than bready, like a shortbead cookie maybe with a touch of syrup on it. :)

1707
Ingredients / Re: Flaked Barley?
« on: January 22, 2010, 07:55:38 AM »
You can, but you don't have to.

No sense in adding more work to your day. ;)

1708
Commercial Beer Reviews / 4 Hefeweizens
« on: January 22, 2010, 06:11:07 AM »
1- Schneider Weisse - This one was the best.  Lots of flavor, smooth and creamy, yet refreshing (lots o' bubbles)  More of an amber color than yellow.  The banana and clove really came through, but was not over-powering.

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.

3 - Ayinger - Not too bad, a lot lighter in color than the other examples and a lot mellower on the esters.  Having a choice I would go with one of the other top two.

4 - Tucher Helles Weisse - Very light yellow color - esters almost nonexistant.  Refreshing, but boring.  I wouldn't bother with this one again.

1709
General Homebrew Discussion / Re: Hefeweizen techniques
« on: January 21, 2010, 10:50:44 AM »
You will not need to add yeast and the standard brown beer bottles I've gone above 3.5 without explosions, but I would try to stay below 4.  I've had caps dome, but the bottles did not break and that was above 4 volumes.

1710
I'm thinking Hefeweizen, yep that's it.

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