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Messages - redbeerman

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31
The Pub / Re: Friendship
« on: December 04, 2014, 05:44:30 AM »
If that's the definition of friendship, I am truly blessed.  :o

32
All Things Food / Re: My German mustard has arrived
« on: November 25, 2014, 07:46:19 AM »
+2.  German food rocks.

Yep made some Jaeger gravy and spaetzle for dinner last week.  Homemade sauerkraut is ready to eat.  Canned blaukraut is disappearing fast. 

33
All Things Food / Re: Growing food - The Garden Thread
« on: November 25, 2014, 07:43:34 AM »
Whooee vert1, Winter did come, and quickly.  I just managed to get some garlic in ::)
I am way behind, but hey I actually made a starter this morning!

Yesterday I got a seed catalog in the mail.  good grief....but I guess bama and centralcal are planting right now?


I have a couple monster kohlrabi....anybody try to make kohlrabi kimchi?

No but I do slice it and pickle it.  Three ways, dill, spicy dill and sweet/hot.  It holds up to pickling quite well and is yummy as well.

34
I certainly would not toss any beer without giving it a taste first.  If that's a brett pelicle it may turn into something wonderful.

I agree.  It may turn out a bit drier than anticipated, but the flavors may be awesome!

35
All Things Food / Re: Thanksgiving is Coming!
« on: November 18, 2014, 01:51:14 PM »
Turkey, mushroom stuffing, mashed taters, sweet taters, coleslaw, cranberry sauce, a couple of green veggies TBD, pie, pie , pie and perhaps some pie.  Eiswein, sauterne, cappuccino, beer, wine, beer, did I say beer?  Oh and bourbon.

36
The Pub / Re: Irritated at NFL scheduling
« on: November 18, 2014, 01:40:29 PM »
I'm lucky enough to live in three markets.  I get Philly, B-more, and DC.  Maybe I'm not so lucky after all.   ;)

37
The Pub / Re: Reminiscing
« on: November 18, 2014, 01:36:42 PM »

Even for us old pharts, it's a splendid time to be a homebrewer. I don't think a day goes by when I don't learn something new about beer and brewing.

Indeed.   This has been an interesting beer year.  Some guy I know in Delaware is opening a brewery, so a group of us threw in.  Here's to success!   8)

38
For me, Mosaic= :P

40
General Homebrew Discussion / Re: BJCP Tasting Exam
« on: November 10, 2014, 01:17:21 PM »
Good luck Jonathan!!  Hope you scored high.  I will most likely wait until San Diego to take the tasting exam.  It's almost impossible to get into one within a year on taking the online exam around where I live anyway.

41
Beer Recipes / Re: Improving the malt flavor of an IPA
« on: November 05, 2014, 09:54:19 AM »
I like Maris Otter most of the time, although I do brew a double IPA using pilsner, Munich and Vienna malts that is quite good.  Personally, I haven't been real impressed with North American malts, just sayin'.

42
General Homebrew Discussion / Re: Homebrew Suppliers
« on: November 04, 2014, 05:30:48 AM »
I buy most of my stuff at my local homebrew supply shop.  I've known these folks for years and they always treat me well.  Kettles and kegs I usually buy online.

43
The Pub / Re: Postdoc Brewing
« on: November 04, 2014, 05:27:30 AM »
Yay Tom!!  Good to see this glad for you.  Best of adventures to you.  hope you still
have some time for the science side of the equation as well.

Awesome!  Best of luck to you, Tom!

44
All Grain Brewing / Re: Wee Heavy extended boil time?
« on: October 28, 2014, 12:37:48 PM »
I believe the original recipe (a la Skotrat) was to boil one gallon of first runnings down to one pint  This is what I usually do and you get an awesomely thick, sweet syrup.  Never measured the temp though.  And the beer is always wonderful.

45
Yeast and Fermentation / Re: Oud Bruin - First Adventure into Sour Beers
« on: October 28, 2014, 12:01:30 PM »
Kegged my oud bruin with the WY private release Oud bruin blend.  No noticeable fusel alcohol aromas or flavors even fermenting at 80-82F more or less from the get-go.  No weird off-flavors derived from the yeast either.  Hardly any sourness or acidity noted and a fairly high FG remained (I did mash around 157F with a dextrinous grist) of 1.025.   I am not too concerned as I was brewing this one for a blend with another Oud bruin that is a year old and hovering around 1.006 FG (a bit too low for my tastes for this style). 

I left the keg at moderate basement temps around 70F and will check on it in a mos or two to see if the acidity has increased and/or the FG has dropped.  I am hoping for both.  So far, a bit unimpressed by this blend.  Definitely not drinkable in 6-8 wks (providing I did not micro-aerate).
 

It will probably need 6 to 8 months to see any real sourness.  At least this is my experience with both White Labs and Wyeast Lambic blends or home grown blends of Sac/Lacto/Pedio/Brett I have done in the past.  Most sour funky beers are better aged a long time at cellar temps.

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