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Messages - realbeerguy

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136
General Homebrew Discussion / Re: What's Brewing This Weekend - 9/14 Edition
« on: September 22, 2012, 10:27:49 AM »
10 gal Cranberry Zinger on Sunday

137
Agree with no chocolate

138
Kegging and Bottling / Re: How fast do you carbonate?
« on: September 04, 2012, 06:19:27 AM »
3-4 yrs for cider???? I do 3-4 months.

139
All Grain Brewing / Re: composting spent grain
« on: September 03, 2012, 06:26:09 AM »
I give mine to my buddy, a local farmer to use in his compost pile.  He in turn gives me some land to grow hops.  Win, win.

140
Beer Recipes / Re: Golden Lemongrass Farmhouse
« on: August 29, 2012, 05:41:38 PM »
Any treatment on the lemon grass? Peel away the tough stuff and crush the tender stuff or just chuck it whole?
[/quotes

Just did a lemongrass wit.  Tip from Local Brewpub who has done firkins of lemongrass ales.  Cut into chunks, soak in everclear to release oils, put in boil kettle at flameout.

141
All Things Food / Re: Sausage
« on: August 24, 2012, 08:03:58 PM »
I did some Kielbasa this evening. Tastes great pre-cure. Now resting in the fridge and I will smoke it probably in a couple days. This would be considered "country-style"



Send realbeerguy some Kiebasa so he doesn't have to make an emergency trip to Sayreville.

142
All Things Food / Re: hatch chiles
« on: August 24, 2012, 06:57:53 AM »
Mmmmmm.......A B T 'S

Tom,
What are you putting in yours?  I do onion/chive cream cheese, pulled pork, wrapped in bacon, sprinkle my rib rub, smoke for 2 hrs.  Just did 100 for the Savannah Brewers League golf outing.

143
The Pub / Re: Someone stole a whole canning line
« on: August 23, 2012, 07:09:49 PM »
W T F !!!!!

144
Other Fermentables / Re: hard apple cider ideas
« on: August 23, 2012, 07:08:05 PM »
Cotes de Blanc is my go to yeast for cider.  I let it go dry.  As for blend, if you do not have access to the acid, tart tannic, sweet blend then you can always add acid blend and tannin to your cider.  Backsweeten if you like, but to around 1.006 as stated above.  I personally like a dry, winelike cider.  You can add raisins, figs, spices ,brown sugar if you like.  Oh, keep about a gal or 2 add honey to make a cyser.  You can thank me later.

145
Club Leadership & Organization / Re: Advice on organizing competitions?
« on: August 23, 2012, 07:01:57 PM »
Has your club done any inter-club comps for the members only?  That is a good way to start and work out any kinks.  Contact neighboring clubs who run comps and pick their brains.  You might want to start by running a limited category comp, say for session beers not to exceed 1.050 (ok 1.060 so Denny can enter).  You will need judges BJCP ranked  for a certified comp.  If you don't have them in your club, then you will need the support of out of town judges.

Hope this gets you on your way.

146
The title is what the title says - what's being brewed?

Me? No brewing, but I've got to get into the brewery and clear out the mess!

Geez, haven't you been cleaning the mess for the last 3 weeks? ;D

No brewing.  Need to get the entries ready for Brewmaster's Open, and begin to pre judge some categories for Summer Suds In Savannah this week.

147
First, rice hulls with that amount of Rye,

take the 60 min to .75 oz columbus, 1 oz Falconers at 30, 1 oz Cascade @ whirlpool, dry hop the Cascade & Simcoe.  The Saaz IMO will get lost.

148
Equipment and Software / Re: Repairing cooler mash tun
« on: August 12, 2012, 11:32:26 AM »
This gives you the chance to get a rectangular cooler!  :)
and.....make sure it's Blue ;)

149
Other Fermentables / Re: Mead shelf life
« on: August 03, 2012, 08:43:54 PM »
I recently opened a 15 year old bottle of mead, and it was beyond fantastic. 
That said, in general I never open a bottle of mead until it is 5 years old. 
10 years is even better.

If you follow Staggered Nutrient Additons and control temperature you will not have to age the mead 3-5 years to mellow out the fusal alcohols.   That said, laying down a mead for years is one of the benefits of the hobby.

150
Other Fermentables / Re: Tannin's in Mead
« on: August 03, 2012, 08:34:47 PM »
Tannin will come from addition of oak. chips, cubes, sporal, stave, barrel.   Tannin will balance out acid & sweetness making it more complex.  A slight addtion of  grape tannin will also suffice.  Your mead will shine if it has a balace of acid & tannins added.  this is why you'll see people adding some oak for a week or two.

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