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Messages - majorvices

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6391
The Pub / Re: What is the worst beer you have ever tasted?
« on: August 12, 2010, 07:34:27 PM »
You can't say it.  ;)  BTW: +1 on the pumpkin beer. Keep those spices for pumpkin pie. I love that stuff!! ;D
It's not like we're going to run out of pumpkin pie spices, those things go a long way!


 ;D Good point! I would certainly try a beer tapped out of a pumpkin any day. FTR: I don't "hate" pumpkin spiced beers, just not something I can drink more than one of.

6392
Yeast and Fermentation / Re: Weird citrus smell
« on: August 12, 2010, 07:16:49 PM »
RDWHAHB - see??? Its true!  ;)

6393
The Pub / Re: What is the worst beer you have ever tasted?
« on: August 12, 2010, 07:11:01 PM »
You can't say it.  ;)  BTW: +1 on the pumpkin beer. Keep those spices for pumpkin pie. I love that stuff!! ;D

6394
The Pub / Re: What is the worst beer you have ever tasted?
« on: August 12, 2010, 04:15:15 PM »
While I am not a big Heineken fan I can think of LOTS of beers far worse. Coors light, for instance. I have had many brew pub beers across the country that were undrinkable. On a hot, summer day I can generally drink a Heineken, even if it is no where on the top of the list.

6395
The Pub / Re: What is the worst beer you have ever tasted?
« on: August 12, 2010, 01:42:20 PM »
Iron City Light

6396
The Pub / Re: Used to be good...
« on: August 12, 2010, 05:52:00 AM »
I was so right.

Got you on my second cast! Kind of ironic, eh? trolling the troller?  ;)

6397
Kegging and Bottling / Re: Beer Gun vs. CP Filler
« on: August 12, 2010, 05:45:23 AM »
It strikes me as absurdly simple how easy it would be with a few minor modifications to turn a BG into a CPBF. A stopper drilled with a hole adequately large enough to fill the BG post and a smaller hole to let Co2 out slowly (and under pressure) while you fill. Perhaps put your finger over relief hole to get it started under pressure.

I agree, it would be absurdly easy.  My question is, why?  It gives great results, and as Gordon said, it works exactly as promised.

I guess for those people who think the CPBF is better - kind of best of both worlds. Plus, it does help keep down on the foam by filling them under pressure.

6398
Kegging and Bottling / Re: Corking Champagne bottles
« on: August 12, 2010, 05:43:58 AM »
Domestic Champagne bottles use standard crown caps.

Imported Champagne Bottles use the Euro cap.

For corking, if you don't want to bust out the cork but still want the cage and the works - look at using the plastic hammer in corks.

+1 - the Euro caps can be found at www.northernbrewer.com. But you will need the larger bell housing to cap them. Still, its cheap. Less than 12 bucks IIRC and should screw onto your existing capper.

6399
The Pub / Re: Used to be good...
« on: August 12, 2010, 04:53:03 AM »
I'm still awesome, just not as awesome as I once was.  :P

6400
The Pub / Re: Used to be good...
« on: August 12, 2010, 04:17:57 AM »
Me...

6401
General Homebrew Discussion / Re: Should the AHA Keep TechTalk?
« on: August 12, 2010, 04:13:26 AM »
I personally never read TechTalk. I have always found it difficult to follow. Quite frankly its a terrible format. It takes too much time to read. The people who adhere to TT do not really understand how much easier it is to use this forum - for one thing you can click on only the topics you are most interested. In TT you have to scan through the entire email. For another, you can post a question and have a response in minutes on the forum, as opposed to the next with TT. If you are in the middle of a brew session and have a question, forget TT!

That said, I really don't care one way or the other if it stays or goes. If people are so gungho for it then maybe they should have a right to save it. I do think, however, that it is like people clinging to the Telegraph Wire on the advent of the phone. Doesn't make sense to me why so many people seem so hardcore to keep it. My .02. I voted "pantless".  ;)

6402
General Homebrew Discussion / Re: out of curiosity...
« on: August 11, 2010, 03:52:32 PM »

Someone mentioned to me one method is to get friendly with a local bar/brewery. They might buy the recipe and brew/sell it and give me a cut of the profits. Any word on that? e.

I know a lot of people who have brewed their recipes on professional systems and had their beer served on tap at the pub, even GABF. None of them ever got paid, aside from a few pints. This is all done for free. I can understand your desire to make money brewing.

One thing you can do is start up by having someone contract brew your recipe. But be aware you will be fronting the cash for all licensing. You will also have to pay the brewery to brew your beer. Still, this is probably the most feasible approach if you don;t have the time or capital to open your own brewery.

6403
Beer Recipes / Re: Thanksgiving beer
« on: August 11, 2010, 01:13:05 PM »
Personally, I have never been a big fan of herbed beer but if you were going to do this I would recommend doing it in a lower gravity "Table Beer" with a saison type yeast. I will say that for my Turkey Day dinner I have found that I enjoy a good Alt - un-spiced. Seems to go best with a turkey dinner.

6404
Ingredients / Re: Cherries
« on: August 11, 2010, 11:55:51 AM »
Good point, Denny. Then ones I have used have always been pitted.

6405
Ingredients / Re: Cherries
« on: August 11, 2010, 09:21:53 AM »
Add them to the secondary, you don;t ant to add them to wort. Add them to the finished beer. You can freeze fresh cherries which will cause the fruit membranes to rupture. If you are concerned about sanitztion blanch them in boiling water before freezing.

You may actually have to use a tertiary fermenter because when I have used cherries in the past it was very difficult to rack off the beer without picking up bits and pieces. Another option might be to use a puree.

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