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Messages - redbeerman

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The Pub / Re: Natural Born Losers
« on: August 26, 2014, 09:38:08 AM »
What makes me angry is watching people run up their credit cards and home equity debt, then filing for bankruptcy and getting out of paying any of it back.  This leaves responsible people pretty much holding the bag.  We pay for it with higher interest rates and tighter lending practices.

Going Pro / Re: Congratulation yellowhammer
« on: August 11, 2014, 07:21:42 AM »
Awesome, Keith!  Way to grow!

The Pub / Re: Iron Hill Brewery and Restaurant visit
« on: August 05, 2014, 04:53:33 AM »
Went to the Newark one last night.  The food was good, but I must say the beers were a letdown.  I had a cask conditioned American IPA, that was not very hoppy, tasted the White Clay IPA , which had a grassy aftertaste, a Bavarian IPA, tasted like a souped up wheat beer,  It was OK, but... and a Belgian white IPA, basically a wit beer on steroids, also OK, but nothing wonderful.  I've had better at the Wilmington location.

General Homebrew Discussion / Re: Free Beer!
« on: August 04, 2014, 06:53:19 AM »
It's the Mosaic hops... ;)

The Pub / Re: What's the Weather Like Where You Are?
« on: July 28, 2014, 06:54:51 AM »
Weekend was normal for this time of year, albeit a bit less humid that normal.  Wicked T-storms last night and a ton of rain.  Today is beautiful.

General Homebrew Discussion / Re: BJCP Beer Judging Exam
« on: July 25, 2014, 08:24:01 AM »
There is always San Diego next year.... that's probably where I'll end up taking it.  Everything within three hours of me in booked for more than a year.

Going Pro / Re: Yellowhammer Article
« on: July 23, 2014, 01:12:19 PM »
Woo hoo!  that is all....

All Things Food / Re: Cake
« on: July 21, 2014, 09:37:51 AM »
Mmmmmmmmmm, cake...............

The Pub / Re: Delaware State Fair homebrew competition in the news
« on: July 21, 2014, 09:35:45 AM »
Good job guys!  And thanks for the watermelon, Jimmy!   :D  As always this was a great comp to judge.

Ingredients / Re: How do you... cucumber?
« on: July 18, 2014, 11:45:33 AM »
I have quick pickled about 5-6 cukes. I'm wearing thin on those.
You can always jar some.  They keep forever, so you don't get burnt out on them.  The cool thing is you don't have to pressure can them, just a boiling water bath is enough due to the acidity.  of course I have a kid who could live on them.  I did cukes and kohlrabi last weekend.

Ingredients / Re: How do you... cucumber?
« on: July 18, 2014, 11:38:47 AM »

That's what I would do. Not all cucumbers make good pickles.
I've never met a vegetable that I couldn't make a good pickle out of.  Must be the kraut in me.

Ingredients / Re: How do you... cucumber?
« on: July 18, 2014, 11:31:52 AM »

The Pub / RIP Johnny Winter
« on: July 17, 2014, 09:27:32 AM »
Another guitar hero gone..... :(

I think you're going to get some nasty headaches fermenting in the 80s.  Get it down to 70s if at all possible.  When I make saison, I start fermentation about 68 F and then raise to around 74 F maximum.  Not exactly sure what will happen in the 80s, but I'm fairly certain you will get a lot of fusels, even with a saison yeast.

No fusels with saison yeast. I typically ferment saisons around 85-90.

I start at 65 and finish at 85-90 using WLP565.  So +1  I get a superb beer using that fermentation schedule.  Dry and spicy.

The Pub / Re: Tequila
« on: June 26, 2014, 11:58:03 AM »
I'm good with margaritas, straight tequila, not so much...rum on the other hand...

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