Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - realbeerguy

Pages: 1 ... 8 9 [10] 11 12 ... 21
136
All Things Food / Re: Thanksgiving!
« on: November 17, 2012, 08:03:22 AM »
realbeergal wants a TurDuckEn this year.  We'll get some fresh May River Oysters, antipasta, green bean casarole (I'll look up the GF recipe), sweet potatoes (with marshmellows of course) and sweet potatoe biscuits from a recipe I found in Philly.

137
The Pub / Re: Sandy vs. East Coasters
« on: November 17, 2012, 07:44:06 AM »
We come from the Central Jersey area like the Professor, and spent LOTS of time on Long beach Island.  Our old house in Lower Sayreville was under 10 ft water (glad I'm in SC). Family in Woodbridge OK, wind little rain, power out 3-5 days.

 Tom, from what I hear the old shack to the right of the LBI causeway is still there!

138
Going Pro / Re: What have I done?
« on: November 17, 2012, 07:37:58 AM »
Best of luck.  May your fermenters be full, empty,full,empty....well you get the idea. ;D

139
Only 2 more weeks til my garage/brewery has my furniture out of it and I can brew again!  Assuming I remember how!
[/quote

I hear there's a guy on the internet who has a site for cheap & easy brewing ;D

There's some Centennials in the freezer just screaming to get out into some hot water.  I think I'll oblige Sunday.

140
The Pub / Re: song title game
« on: November 14, 2012, 12:54:14 PM »
Blue Bayou

sing it all the time to my golf buddies

141
Kegging and Bottling / Re: Which regulator?
« on: November 10, 2012, 10:17:53 AM »
If you standardize on one manufacturer, it's easier keeping any repair parts on hand like rebuild kits.

142
Other Fermentables / Re: Cranberry cider help
« on: November 10, 2012, 10:03:25 AM »
Sorry, standard supermarket bag is 12 oz, so 60 - 72 or so ounces.

143
Yeast and Fermentation / Re: cider scare?
« on: November 08, 2012, 07:04:27 PM »
The warm temp may have something to do with it.  IME, cotes does not create a pellicle.  Check the gravity, see if it's finished, transfer to cold under the pellicle, serve.

144
Yeast and Fermentation / Re: Repitching yeast?
« on: November 08, 2012, 06:59:29 PM »
Decant & pitch it all.

145
Other Fermentables / Re: Cranberry cider help
« on: November 04, 2012, 09:04:23 AM »
Rinse, freeze, chop in food processor when ready.  the freezing will break the cell walls and make the chopping easier.  No need to cook.  I estimate you will need 5-6 bags of whole berries.

146
Planning on brewing an IPA at the SBL Teach A Friend to Homebrew Day at the Savannah Homebrew shop.  Not yet settled on the specifics.  Leaning towards an all Nelson.

147
Wood/Casks / Re: Charring oak cubes
« on: October 26, 2012, 07:55:43 AM »
The oak I got was a raw white oak board from a specialty lumber shop, not a big box place.  It was untreated.

I don't use it directly in beer, I soak it in liquor and then use the liquor itself.  it takes the guess work out of adding it.

You want to make sure that is not red oak, like the type used in flooring.  White oak is fine.

148
Yeast and Fermentation / Re: Which dry ale yeasts to keep as backup?
« on: October 22, 2012, 11:49:17 AM »
i usually have US-05, S-04, and 71B on hand.

this

149
Other Fermentables / Re: My First Cider
« on: October 18, 2012, 07:08:44 PM »
Metalic could be a sanitation issue.  Suflur will drop with age.  Let it sit thru Feb/March.

150
All Things Food / Re: Biscuits - need help!
« on: October 15, 2012, 08:52:48 AM »
White Lily Flour

Pages: 1 ... 8 9 [10] 11 12 ... 21