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Messages - redbeerman

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1741
All Things Food / Re: What's cookin' for the Holidays folks?
« on: December 29, 2009, 11:18:56 AM »
Christmas eve was 16 oz. lobster tails, asparagus, green beans, twice baked potatoes, and Poully-Fuisse for drink.  Christmas was lamb roast, smoked ham, carrot salad, Amish style potato filling, various other vegetable matter, cheesecake, carrot cake and chocolate cream pie.  My birthday was halfshell oystewrs, crabcakes, stuffed oysters, crab imperial, and crab au gratin, twice baked taters (again), coleslaw, broiled scallops, washed down with a couple DFH 60 minute IPAs.  I think I gained 7 pounds. :o

1742
The Pub / Re: Bourbon, Whiskey or Rye?
« on: December 29, 2009, 10:59:19 AM »
I prefer Irish whiskey, but can handle a good bourbon or Scotch.  I use the cheap stuff for cleaning. ;)

1743
Yeast and Fermentation / Re: S23 Lager Yeast from Fermentis
« on: December 29, 2009, 06:52:46 AM »
I've used it a couple of times, never as a true lager though.  I made a decent BMC type ale using S23.  Fermented it at the low end of ale temperatures, 58 to 60 degrees.  I didn't notice any fruitiness in that at all...

This is my experience as well.

1744
Yeast and Fermentation / Re: S-189 Dry Lager Yeast from Fermentis
« on: December 29, 2009, 06:51:01 AM »
Don't have any experience with the S-189, but the W34/70 makes a pretty good lager when used at lager temps (~50F).  Must do a diacetyl rest though.  The S-23 works best in the high 50s - low 60s.  I don't know why it works, but I've made pretty good beers with it in that temp range.

1745
Kegging and Bottling / Re: Beer Gun or Conditioning with priming sugar?
« on: December 29, 2009, 06:46:00 AM »
If I'm going to bottle a complete batch, I will usually prime with sugar and then bottle.  I don't like doing it, but doing a whole batch with a counter-pressure filler like I have, does waste quite a bit of beer, which in turn I must drink immediately. ;)  For small numbers of bottles (a case or less), the bottle filler is the way to go.  This is the way I do it, I'm sure others have their methods as well.

1746
The Pub / Re: What's everyone drinking for Christmas
« on: December 23, 2009, 10:52:04 AM »
Premium bitter, Imperial Amber, BVIP, Dubbel and maybe 1988 Opus One (if I decide to open it.)

1747
The Pub / Re: I like turtles
« on: December 23, 2009, 08:28:04 AM »
I'll eat a turtle, but.................

1748
Yeast and Fermentation / Re: What kind of yeast do you use for a Wee Heavy
« on: December 22, 2009, 01:19:43 PM »
Ron,  Looks good.  Had to take back my comments.  Looked at one of my recipes 30 IBU will be OK with age.  still don't really want any hop flavor though IMHO.

1749
The Pub / Re: merry christmas folks
« on: December 21, 2009, 08:30:13 AM »
Happy Christmas all!  Eat, drink and be merry!  Tis the season of excess!

1750
The Pub / Re: hey Pinnah we are finally getting hammered
« on: December 21, 2009, 08:27:51 AM »
Got about 2 foot here as well.  MDDOT takes pretty good care of the roads.  My driveway is clear and dry.  The dogs are having a blast in this, except for the rathound, the snow is about 4X his height :o

1751
IPA hopefully tomorrow! Also planning a Bitter, got a WLP002 starter going right now.

Hey Keith, I thought a bitter was a starter for the IPA. ;)

1752
Ingredients / Re: Yeast Nutrient
« on: December 17, 2009, 01:45:07 PM »
I guess it couldn't hurt, might even help. :-\

1753
All Things Food / Re: Ethnic Cooking
« on: December 17, 2009, 01:40:19 PM »
If that don't stick to your ribs, nothin' will. ;D

1754
Beer Recipes / Re: Beersmith?
« on: December 17, 2009, 01:28:28 PM »
I've used both, but purchased Beersmith.  I'm used to using it and the more you dig into it, the more versatile it is.

1755
Yeast and Fermentation / Re: WLP820 slow fermentation
« on: December 17, 2009, 01:26:56 PM »
Haven't had this issue with 820.  I ferment between 48-53F in a swamp cooler and do a diacetyl rest at 60ish when the krausen has mostly fallen.  Beers turn out pretty darn good.

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