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Messages - realbeerguy

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181
Other Fermentables / Re: Bottling mead with german pop-tops
« on: February 11, 2012, 09:11:25 PM »
Still or sparkling?

182
Nelson Sauvanier hop IPA

183
Yeast and Fermentation / Re: White Labs Zurich Lager yeast WLP885
« on: February 08, 2012, 08:32:11 AM »
My best luck with the Zurich was at 50 in a Sami clone I worked on, but the biggest key to success was a starter beer. I made 5 gallons of a 1.055ish Schwarzbier and then pitched the cake into the 1.140 Sami clone. Worked like a charm.

the one time I tried to do it straight from a starter - no luck.

Drew speaks the troof.  Same here with my Sami clone.  You should be ok with a lower OG Baltic Porter.

184
Other Fermentables / Re: Gonna do my first cider Saturday.
« on: January 06, 2012, 06:56:58 AM »
Cotes de Blanc is my go to yeast, but the local Brewpub uses WLP-005 with good results.

185
General Homebrew Discussion / Re: White Castles and Beer
« on: December 27, 2011, 09:20:28 AM »


There's a local place here, near Rutgers University, called White Rose System...an old school  diner-like place that has been there for more than 70 years from what I'm told (and it hasn't changed one bit at least in the last 40 or 50 years!).   

"The System", as the place is known locally,  always appeared to be staffed by an ever changing rotation of ex-convicts.    The place is, to this day, always busy day and night filled with people jonesing for their grease fix.  Don't take that as a negative...thier buregers are quite good.
They make a cheap, unpretentious,  but delicious burger that definitely beats out places like 5 Guys, Red Robin, and other burger specialty chains that seem to be popping up like weeds these days.

"The System" uses the old concept of putting a meatball (around 3 ounces) onto the grill which is covered with a bed of onions, and squashed down flat when it hits the grill (which is evidently  how White Castle originally did it back in the 1920's).   Besides the burgers, their pork roll-egg-cheese sandwiches are legendary (and as "New Jersey" as it gets).

Part of my college career was spent at Rutgers, and I can remember (in a hazy sort of way) many 3am visits to "The System" 37 years ago  chowing down on their food as a 'sobering up' aid.  Those little heart attacks (served on a paper plate) seemed to have magical properties.  LOL.
 ;D
..Good times...(insert belch here)

Al,  Where's the one in New Brunswick?  I just know of the White Rose in Linden.

We had the White Diamond in Clark &  Westfield.  Same concept, some toothless Southern cook saying "Y'all want 'taters wit dem eggs?"

186
General Homebrew Discussion / Re: White Castles and Beer
« on: December 24, 2011, 05:48:59 AM »
I had some years ago, but quite honestly don't see the reason that people just love them. It's a dinner roll with a little meat and some chopped onions. Nothing to go out of the way for, in my opinion. I'd order a $1 double cheese burger from McDonald's before I would any of these. I don't even think a beer, and definitely not a glass of wine, would help much.

You must have had them during a sober moment.  Nothing better than a sack of Cheese Assassins at 3 AM.

187
The Pub / Re: What beer opened your eyes?
« on: December 04, 2011, 07:25:58 PM »
Has to be the Sierra Nevada I had while on vacation in Napa Valley.  Drank hefe and Lowenbrau while in college, but the hops in SNPA really opened my eyes.

188
Time to make my Celebration clone "Sayreville Nevada" Sunday.

189
Other Fermentables / Re: Joe's Ancient Mead Recipe?
« on: November 20, 2011, 07:08:14 AM »
This is a mead that I have new mead makers try for their first mead.  Relatively fast turn around, lots of flavor.  I made this for my daughter's wedding to give out as favors in 6 oz. bottles.  Total time was 4 months.  This is also the mead I served at this year's NHC on Friday's mead forum.  One change, use a 71B yeast, not the bread yeast.  It makes a difference if you can regulate the fermentation temps in the low 60's.

190
Yeast and Fermentation / Re: Too long in Secondary Fermenter???????
« on: October 28, 2011, 10:40:38 PM »
Not a problem

191
Time to do Chris Colby's "Cranberry Zinger" for Thanksgiving.

That sounds delish. I want to try my first pumpkin ale. It all depends on homework and birthday events though so we'll see.

Cranberries were on sale at Publix for $.99 /12 oz.  It's just  a simple wheat beer with the  cranberries, oranges and honey.
Whatever is left, put on the bugs for a lambic. ;D

192
Time to do Chris Colby's "Cranberry Zinger" for Thanksgiving.

193
The Pub / Re: I made cider!
« on: October 12, 2011, 07:00:42 AM »
Well, I left a half gallon sit until it went hard.

Hey, it's the closest I've come to brewing in a long time.
Cheers!  Have people ever frozen the same type of liquid and removed the Ice component?
Not that I would advocate such a sacrelidge but it seems interesting....

I've done that a few years ago.  5 Gal down to  2, then ferment. Intense apple profile, initally hot, mellowed after a year.

194
Other Fermentables / Re: Do I have to make a starter?
« on: October 09, 2011, 07:56:22 PM »
Not a starter, but you should rehydrate the yeast.  In addition, use some Go-Ferm when rehydrating.

195
The Pub / Re: I never thought it would happen to me . . .
« on: October 06, 2011, 08:32:46 PM »
I've had that happen twice.   One old biddy constantly complains.  The Chief of Police used to live around the corner. Everytime I see him he asks "What's in the fermenter?"

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