Still or sparkling?
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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.
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.
..Good times...(insert belch here)
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.
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.
Well, I left a half gallon sit until it went hard.Cheers! Have people ever frozen the same type of liquid and removed the Ice component?
Hey, it's the closest I've come to brewing in a long time.
Not that I would advocate such a sacrelidge but it seems interesting....