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Messages - redbeerman

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1741
Ingredients / Re: Best Hallertau Substitute
« on: January 05, 2010, 10:40:19 AM »
The US Tett are good, they have a nice spiciness to them.  I didn't care for the US Hallertau from last year though, they were a bit too grassy, OK in the boil, but not for aroma.

1742
Beer Recipes / Re: Amarillo Pale Ale (Late hopped)
« on: January 05, 2010, 05:31:17 AM »
Looks good Fred, really can't go wrong with Amarillo IMHO. ;D

1743
General Homebrew Discussion / Re: How much did you brew in 2009?
« on: January 04, 2010, 07:39:10 AM »
28 five gallon batches solo and 2 ten gallon batches with bluesman.  More than I thought. ;D

1744
All Things Food / Re: Black-Eyed Peas
« on: December 31, 2009, 08:00:22 AM »
What is chow chow?

The Italians eat lentils and sausage on new years cause it will "keep money in your pockets all year long"

How will eating lentils or black ey peas do that? I mean, I know it is just a saying but what is the link?

Cap, I don't know why, but I must say, it has worked for me. 8)  Maybe it has something to do with keeping you regular. ::)

1745
All Things Food / Re: Black-Eyed Peas
« on: December 31, 2009, 05:43:26 AM »
Our BEP recipe is a little more healthy, although it is a side served with a fresh ham and mashed taters and brown gravy.

Black-eyed peas
julienned carrot
green pepper
red pepper
onion
garlic
s&p to taste
white pepper
crushed cayenne pepper
cider or rice vinegar
oil
sugar

1746
All Things Food / Re: What's cookin' for the Holidays folks?
« on: December 31, 2009, 05:39:06 AM »
What, no seafood? I was thinking you lived on a boat or something.  ;)

We eat seafood 2 or 3 times a week normally.  I think I've had it everyday since Christmas eve. :P  New Years Day is all about fresh pork and black-eyed peas.  Don't forget to burn your bayberry candle down on New Years Eve. ;D

What  ???

No Sauerkraut with your fresh pork... :o  That's Blasphemy!  ;D


It's a southern tradition, at least in our family. ;)

1747
Equipment and Software / Re: Better Bottle question
« on: December 30, 2009, 01:53:06 PM »
Been using them for lagers the last couple of years with no problems so far (I like to see what's going on with the yeast 8)).  Still use buckets for ales.

1748
All Things Food / Re: What's cookin' for the Holidays folks?
« on: December 30, 2009, 01:37:10 PM »
What, no seafood? I was thinking you lived on a boat or something.  ;)

We eat seafood 2 or 3 times a week normally.  I think I've had it everyday since Christmas eve. :P  New Years Day is all about fresh pork and black-eyed peas.  Don't forget to burn your bayberry candle down on New Years Eve. ;D

1749
My first ten gallon batch based on my house Special Bitter recipe

Lantern Yard Premium Bitter II
Special/Best/Premium Bitter

 
Type: All Grain
Date: 1/9/2010
Batch Size: 10.50 gal
Brewer: Jim Rosenkranz
Boil Size: 12.00 gal Asst Brewer: 
Boil Time: 60 min  Equipment: Brew Pot (15 Gal) and Igloo/Gott Cooler (10 Gal) for 5 gallon batch 
Brewhouse Efficiency: 73.00
 
Ingredients
 
Amount Item Type % or IBU
14.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 76.48 %
2.00 lb Munich Malt (9.0 SRM) Grain 10.93 %
1.80 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 9.83 %
0.50 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 2.76 %
1.00 oz Northern Brewer [8.50 %] (60 min) Hops 14.5 IBU
1.00 oz Fuggles [4.50 %] (60 min) Hops 6.9 IBU
2.50 oz Goldings, East Kent [5.00 %] (15 min) Hops 10.6 IBU
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc 
WLP002 Slurry
 

1750
Most interesting and best beer.  Hopbursted Rye IPA.  Came out great.  Went real fast.  Scotch ale is always a hit as well.  Brewed my first AG DIPAs this year.  Many different hop combos, all good.

1751
All Things Food / Re: What's cookin' for the Holidays folks?
« on: December 30, 2009, 07:59:07 AM »
Our traditional New Year's Day meal is a fresh ham (not smoked), mashed taters w/ dark pork gravy made from the ham (stuff of the gods I tell ya) and black-eyed pea salad (blackeyed peas, carrots, red and green peppers, onions, in a sweet/sour vinaigrette.

1752
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

1753
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. ;)

1754
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.

1755
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.

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