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Messages - redbeerman

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1756
Kegging and Bottling / Re: Beer Gun or Conditioning with priming sugar?
« on: December 29, 2009, 01:46:00 PM »
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.

1757
The Pub / Re: What's everyone drinking for Christmas
« on: December 23, 2009, 05:52:04 PM »
Premium bitter, Imperial Amber, BVIP, Dubbel and maybe 1988 Opus One (if I decide to open it.)

1758
The Pub / Re: I like turtles
« on: December 23, 2009, 03:28:04 PM »
I'll eat a turtle, but.................

1759
Yeast and Fermentation / Re: What kind of yeast do you use for a Wee Heavy
« on: December 22, 2009, 08:19:43 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.

1760
The Pub / Re: merry christmas folks
« on: December 21, 2009, 03:30:13 PM »
Happy Christmas all!  Eat, drink and be merry!  Tis the season of excess!

1761
The Pub / Re: hey Pinnah we are finally getting hammered
« on: December 21, 2009, 03:27:51 PM »
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

1762
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. ;)

1763
Ingredients / Re: Yeast Nutrient
« on: December 17, 2009, 08:45:07 PM »
I guess it couldn't hurt, might even help. :-\

1764
All Things Food / Re: Ethnic Cooking
« on: December 17, 2009, 08:40:19 PM »
If that don't stick to your ribs, nothin' will. ;D

1765
Beer Recipes / Re: Beersmith?
« on: December 17, 2009, 08:28:28 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.

1766
Yeast and Fermentation / Re: WLP820 slow fermentation
« on: December 17, 2009, 08:26:56 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.

1767
Kegging and Bottling / Re: Room temperature keg?
« on: December 17, 2009, 08:21:32 PM »
I store my beers in the low 60s all the time.  I have never noticed any detrimental effects, even after more than a year for >8%ABV brews.

1768
Wood/Casks / Wood aging with cubed oak or spirals
« on: December 17, 2009, 08:18:05 PM »
How about adding oak to the secondary?  I've never done it, but am curious about how much say, French medium toast oak cubes to add to a 5 gallon batch of RIS and for how long.

1769
All Things Food / Re: Making Brezels
« on: December 17, 2009, 06:07:57 PM »
Looks great Kai.  I'll have to give that a try sometime.  I think the rolls would be great with some bratwurst, emmentaler cheese, and mustard.

1770
All Things Food / Re: Pizza Fatta en Casa
« on: December 17, 2009, 06:03:58 PM »
I started doing BC pizzas about six years ago when one of my neighbors mentioned it.  I use olive oil instead of butter and I put it over mozz on the pie and use the blue cheese dressing on the side.  It's not my favorite, but folks that come over for it eat the crap out of it and love it.  I use Frank's hot pepper sauce (I put that #%* on everything).

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