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Messages - Siamese Moose

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General Homebrew Discussion / Re: I'm brewing on national TV tonight
« on: August 05, 2013, 01:15:11 AM »
It was a major let down. For all the time we spent with them we got about 30 seconds, and none of it about why we brew. Oh well, it was a good ad for the LHBS. No video on-line (at least yet), but there is a brief description at

General Homebrew Discussion / I'm brewing on national TV tonight
« on: August 02, 2013, 02:30:24 PM »
Back in the winter we were contacted by a producer from The List, a Scripps syndicated show. They wanted to do a segment on homebrewing. They filmed a little at our house, including mash-in, but left before the sparge because of some breaking story. We just got word that they're showing our segment TONIGHT! The show is The List, at 7:00 here (Cincinnati). The stations that carry it and their times are on their website, The exact time of the story should be 7:16-7:24. If you've ever been interviewed by TV you know that they ask some strange questions. I hope it came out well. I also really hope they didn't edit it in a way to make it sound like I said something really stupid.  :P I don't know if it will be available on the web after the airing, but I'll try to find out.

Ingredients / Mosaic in a Belgian-American IPA
« on: July 24, 2013, 01:19:19 PM »
I will be doing a public brew session this Saturday. Our LHBS is also a micro-brewer (Listermann), and is hosting an outdoor summer beer festival. My club is always given space to brew and recruit at their festivals. As a return favor for these events the beer I make goes back to the brewery. They ferment it, which makes it legal, and it becomes a small batch special for their tap room. Kevin, the head brewer, wants me to do a Belgian-American IPA with Mosaic hops. I've tasted Mosaic in other people's beers, but I've never gotten my hands on any to use myself. I'm looking for recommendations on how much to use and when. (I have 4 ounces available.) The other hops available to me are Sterling and Amarillo, and it will be fermented with BSI Ardennes (Chouffe) yeast. I'll be brewing 12 gallons, and shooting for an OG in the range of 1.070. Your recommendations are greatly appreciated!

Events / Re: NHC 2013 Entry Problems - Possible Solutions?
« on: July 08, 2013, 04:13:42 PM »
It seems like the issue with ass hot transport of beer would be easily remedied by moving the NHC to start judging in the late winter with the conference in the spring.
Having been deeply involved with the conference for a while (Chair of the local committee in 2008, on the AHA Conference Committee since), I can say for certain that there is no way the conference can be held during the school year. FWIW, I ship my entries insulated with gel packs.

Events / Re: NHC 2013 Entry Problems - Possible Solutions?
« on: July 07, 2013, 09:27:51 PM »
At any rate, a judge should not be experiencing a 20 or less at the June final round, especially if the beer scored 30+ in April.

I judged light hybrids in San Diego, and gave out more sub-20 scores than above 30. I gave a couple of Kolsch's 15 or lower. My experience indicates one reason beers in the second round can be so bad - many of the beers were clearly cooked! We're talking orange here. I'm guessing they went by truck through the southwest on their way to San Diego. For anybody shipping cross-country in the summer I can easily see issues.

Kegging and Bottling / Re: Stupid noob question - gas vs liquid posts
« on: June 09, 2013, 01:08:19 AM »
Groove, "G", equals gas. Blank, or "B", equals beer.

I now buy o-rings of different colors and use them to more easily differentiate between the two.

General Homebrew Discussion / Re: Drinking while brewing
« on: May 06, 2013, 07:37:28 PM »
As I tell my homebrew classes:

It is good karma to sip a beer while brewing.
It is bad practice to have too many beers while brewing.

There was a beer stein and breweriana auction here last Sunday. One of the items was a prohibition-era can of Red Top malt extract. I was not there to find out how much it went for.

Yeast and Fermentation / Re: Interesting Split-Batch Belgian
« on: April 07, 2013, 09:23:16 PM »
Did you temp crash them? My experience with 3522 is it doesn't floc well until chilled, unless you give it a lot of time. Of course it's still my personal favorite Belgian yeast.

General Homebrew Discussion / Re: No brained brewing rules
« on: March 24, 2013, 02:24:52 PM »
It is good karma to drink while brewing.

It is bad practice to drink too much while brewing.

General Homebrew Discussion / Re: suggestions for belgian yeast
« on: March 19, 2013, 09:16:02 PM »
575 is a nice blend. I've used it many times, including a Belgian Blond that took a BOS. If you're looking to minimize the spiciness I recommend fermenting it cooler, below 65°. At the very end I warm it up to get it to finish out (I like mine very dry).

General Homebrew Discussion / Re: Raisins in a Dubbel
« on: March 18, 2013, 06:58:56 PM »
I've done that Tomme Arthur recipe also, 1' of dark raisins caramelized and deglazed with port. Dump it in the kettle at knock out. Recirculate for 15 minutes. We did a club brew with this recipe and threw it in a fresh bourbon barrel. Ooh la la!

Ingredients / Re: What's the strangest ingredient you've ever used?
« on: March 17, 2013, 08:06:03 PM »
One that jumps out at me is sumac

My wife is doing some test batches for a local one-man brewery (Blank Slate, Cincinnati, OH,, and sumac is one of the things they're about to test. They're going to start by making some teas and blending them into a Belgian Blond to see what they get.

General Homebrew Discussion / Re: Dryhopping a Belgian Pale Ale
« on: March 16, 2013, 01:03:08 PM »
I use Sterling in my BPA. A number of Belgian breweries (including Orval) use EKG.

Yeast and Fermentation / Re: Wy 3522 Belgian Ardennes
« on: March 16, 2013, 01:01:41 PM »
I use this yeast all the time, and have not had the problems you're facing. It's the La Chouffe yeast, and their beers have always looked bright to me.

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