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Messages - realbeerguy

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151
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.

152
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.

153
The Pub / Re: Someone stole a whole canning line
« on: August 23, 2012, 07:09:49 PM »
W T F !!!!!

154
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.

155
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.

156
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.

157
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.

158
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 ;)

159
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.

160
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.

161
The Pub / Re: I want to toast to Euge's father
« on: August 01, 2012, 11:24:10 AM »
We'll raise a glass tonight at the SBL meeting.

162
I did not join to go to the GABF.  why do you want to raise MY dues?

(member for 15 years)

163
Kegging and Bottling / Re: Some very basic kegging questions
« on: July 31, 2012, 05:46:24 AM »
First, welcome to the forum.  You've come to the right place.

Initial costs may scare you, but remember "Buy once, cry once."  Basic set up will be keg, picnic tap, CO2 bottle, regulator.  Pin lock (Coke keg) or ball lock (Pepsi), it doesnt matter.  If at all possble, choose one or the other so you don't have fitting issues.  If you do mix keg styles, my recommendation is to get fittings with the flare ends, not the hose barb ends.  Makes it easy for change out.   I have both style kegs, so I have flares on my fittings and hoses.  When buying used kegs, clean with PBW, replace the lid, post and diptube o-rings.  These should be available from your LHBS.  If you need bulk, the o-rings are also available from Mc Master-Carr (no affiliation).  A spare refrigerator will get you started with the above set up.  Check out the CO2 suppliers in your area.  Mine only does a bottle swap, so it may be more cost effective to buy the CO2 bottle from them and the rest from another source.  Statring out, get a 5# CO2,  however you may find that once you get into kegging a 20# is more cost effective.

Hope this helps get you statred. 

164
visiting the Maltose Falcons last Sunday.

You visited us? When? Where? I always miss out! :)
Stopped by the club brew and brought some of the black Rye DIPA The MALTS did for our barrel project since you guys were doing a black rye IPA on the club system.

165
No brewing.  Just returned from San Diego & visiting the Maltose Falcons last Sunday.  Today we kegged the barrel vesion of the DIPA Black Rye IPA from the MALTS project.  Look for some of this next Club Night in Phiily.

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