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Messages - mtnrockhopper

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1456
Commercial Beer Reviews / Re: Red's Apple Ale
« on: February 04, 2013, 10:05:43 AM »
It is a Miller-Coors product. I figured it must be a big beer brand if it was advertized during the superbowl.

A review from Ratebeer
Quote
Taste is sharp, sweet apple juice. Nicely carbonated. Nice apple flavour, but I'm hard pressed to find any actual beer

http://www.reddsapple.com/
The website is pretty ambiguous too, except for the 'Great Beer, Great Responsibility' logo at the bottom. There is only one brewery in Albany, GA that I can find - Miller.

1457
Equipment and Software / Re: Motorized whirlpool?
« on: February 04, 2013, 09:58:18 AM »
for chilling you want maximum turbulence
I'm sure that's technically true, but I imagine the chilling gain decreases quickly. Thermal gradients are not hard to break up so I'd think you get most of the chilling gain even from gentle stirring.

1458
Truthfully, I suggest you just skip doing the test.  I know of too may people who get false readings from it and it really doesn't tell you if you have full conversion.
I've heard that too.  I don't know anybody that still does iodine tests.

1459
Going Pro / Re: Product costing and overhead application
« on: February 04, 2013, 07:55:58 AM »
Very interesting - thanks. I suppose the other worry is that if you underestimate the cost of the triple then you might underprice it. A popular style that's underpriced would sell well, but not make you much (or any) money. That could ruin the business.

1460
Beer Recipes / Re: basic blonde ale
« on: February 04, 2013, 07:37:20 AM »
Honey flavor and sweetness

I've not used that, anyone else?  A data-point is that I've had good results when pouring honey into the wort when the boil is done.  Chill to 180, mix it in, continue chilling.
That will work fine but the honey is all fructose and glucose.  It will ferment out completely, might add flavor but shouldn't add sweetness at all.

1461
Not sure, but there is no dye added to either. CVS lists the ingredients for both and Iodine tincture contains pure iodine and sodium iodine while decolorized iodine contains potassium iodine only. My guess is the answer is no since potassium iodine probably has different properties.

1462
Commercial Beer Reviews / Re: Red's Apple Ale
« on: February 04, 2013, 06:49:39 AM »
There have been a few apple beers put out in recent years - at least in the northeast such as Shipyard Applehead. Most are light lagers with overwhelming fresh apple flavor.
 
Funny story - I ordered one in a bar in Providence, RI once and the waitress asked "Would you like an 'east side rim job' with that?"  Is that legal? I thought.  :o   My friend said "What the hell, sure" and the glass came rimmed with caramel and dipped in brown sugar. It looked ... like the worst thing you can imagine from that name.

1463
All Things Food / Re: Mozzarella
« on: February 04, 2013, 06:36:45 AM »
The recipe and process were very similar to this.
 
http://www.cheesemaking.com/howtomakemozzarellacheese.html
 
Except I used 2tsp citric acid and also added 1/8 tsp kid lipase to the cold milk.  I also added calcium chloride just before the rennet because the milk was pasteurized.

1464
Equipment and Software / Re: Motorized whirlpool?
« on: February 03, 2013, 07:22:25 AM »
I've thought about it. You don't need much movement to help out the chiller, so pretty much any small motor would do.

1465
Ingredients / Re: citrus juice
« on: February 03, 2013, 07:07:39 AM »
I'm leaning toward hoser's way of thinking but maybe by using the zest after fermentation would allow the alcohol to extract the essential oils much like how the oils are pulled from the hops when dry hopping.  Happy Groundhog's Day!
Zest can be added at the end of the boil and the flavors are very persistent in the final beer.

1466
All Things Food / Re: Mozzarella
« on: February 03, 2013, 07:00:51 AM »
The LHBS has added cheese making kits and supplies. The wife is looking at those each time. Mozzarella is quick and easy, and fresh is great on pizza. She has the pizza thing down now, and fresh Mozzarella is the next step.

Nice pics. I might just show those to her.
It was pretty easy and quick (at least relative to beer, or even bread). Start to finish it took about an hour - one of those "That's it?" moments.
Cheeeeeeese......
That's why I don't come up to Eugene that often.  My market of price bill is $200 just for cheese when I get to the city.  I've had good luck making Goat's milk brie, but I've got to travel to get the fresh goat milk and
then there's making space in the beer fridge and the fact that it almost all reaches peak maturity at the same time so it seems to be feast or famine. Half the fun is just learning what goes into these processes though. You end up with so much appreciation for those who have perfected the craft.
Goat cheese would be cool. I know there are a few goat farms around here, I'll have to look into it. I work for the Dept. of Agriculture so somebody at work must know.

1467
All Things Food / Re: Mozzarella
« on: February 03, 2013, 06:50:46 AM »
This is on my list of things to do. I love fresh Mozzarella!

Yeah, I'd love to get into cheesemaking.  I'm a cheeseaholic, though, and I hate to think what I'd look like with cheese AND beer around all the time!
I'll have to consider this very carefully.

1468
All Things Food / Mozzarella
« on: February 02, 2013, 05:59:47 AM »
We made some mozzarella last night. First time making any cheese and it was pretty cool! What should we try next?




1469
Kegging and Bottling / Re: cornelius vs firestone
« on: February 02, 2013, 05:39:37 AM »
I also have some firestone ball-locks. Always wondered if some of them were originally pin-locks that have been converted?
There are lots of 'converted' ball locks on the internet. I've seen pallets of them at homebrew shops, but that's a recent response to the short supply of ball lock kegs. I'm not sure about ones purchased 5 or more years ago.

1470
Extract/Partial Mash Brewing / Re: Questions about using corn meal
« on: February 01, 2013, 08:52:05 PM »
I wonder about any flavor differences with corn meal instead of whole or flaked corn.
I think there is a difference. Flakes have a little less in my experience.

Once a friend asked Ron Jefferies about the differences in wheat - Raw vs flaked vs malted. He talked for close to 10 minutes about the flavors and how to use them in beers. In retrospect, I should have had a pencil and paper in my hands and not the pint of beer.
I figure it would make a difference since most cornmeal has the husk and germ removed.

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