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Topics - majorvices

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The Pub / Hey Denny
« on: January 20, 2012, 01:22:07 PM »
I thought of a great name for a beer for you - "The Wrath of Conn"  :D

Ingredients / Zythos and Bitterless Black wheat malt
« on: January 11, 2012, 04:59:29 PM »
Just got a 4 oz sample from Hop Union. "10.9% aa 5.2% beta. Typical beer styles, IPA, Pale Ale"

Anyone try or heard of these hops yet?

Also got a sample of "Midnight Wheat" Bitterless Black Malt 550 L "no bitter, astringent dry flavors or aftertaste, slightly sweet, hints of roasted flavor" and Blackprinz Malt 500 L "mild roasted malty flavor". Both samples from Briess.

Anyone try those? Briess says they are seasonal malts that where introduced last year that are being rolled into full production by request.

The Pub / Tough job
« on: December 20, 2011, 05:49:01 PM »
Shipping our Saison de Noel today. It's a little under carbbed so I am having to pull a quarter pint out of each one and force carbonate. I can't drink all this beer by myself. But darnit I'm gonna give it a shot.

The Pub / Almost like a BFI thread!
« on: December 12, 2011, 10:31:37 PM »

All Grain Brewing / MOVED: fermenters
« on: November 30, 2011, 03:07:24 PM »
This topic has been moved to Equipment and Software.

Mod's note: You'll probably get more hits on this in the equipment section.

The Pub / The McRib is back!!!
« on: November 02, 2011, 01:29:41 AM »
Restructured meat product??? Whatsit????  :o

What's the meat made of?
Pig innards and plenty of salt. Typically, "restructured meat product" includes pig bits like tripe, heart, and scalded stomach, says Whet Moser at Chicago Magazine, citing a 1995 article by Robert Mandigo, a professor at the University of Nebraska. These parts are cooked and blended with salt and water to extract salt-soluble proteins, which act as a "glue" that helps bind the reshaped meat together.

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