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Messages - theoman

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1
Beer Travel / Re: Amsterdam, Brussels and London
« on: November 27, 2017, 03:24:19 AM »
Thanks for the reply's and recommendations.  I will defiantly look into them.

As for Christmas Day, we will be in Amsterdam.  We will be staying at the London Marriott Marble Arch.
Nice hotel, stayed there, not the best area for pubs. The Victoria in Paddington is nice. Warwick Castle in Maida Vale was fine, but we sat outside in the summer.

The tubes are your friend for getting around. Get an Oystercard.

One area we like is Southwark, lots of pubs and Burroughs Market. Market Porter, The Rake, The George Inn, and so on.

There are quite a few along the Thames in Hammersmith all the way to the Fullers brewery in Chiswick. The Dove is a favorite.

Another favorite is the White Horse on Parsons Green.

Hampstead has some classics, Holly Bush, the Flask, and the Spaniard Inn.

Here are a couple of links.
http://www.telegraph.co.uk/travel/destinations/europe/united-kingdom/england/london/articles/london-best-historic-pubs-the-ultimate-tour/

https://www.fodors.com/world/europe/england/london/experiences/news/photos/londons-15-best-pubs
I was somewhat taken aback to see that I had been to 12 of the 15.

http://www.fancyapint.com
This site used to be easier to use. The ratings are good.

I hope this helps.

Some excellent tips here. I was there a couple weeks ago and had lunch at the Maltby Street Market (excellent food and beer) and while walking toward the Borough market, we stumbled across the Southwark Brewing Company. That was some of the best beer I had in London and decent prices, too. Last I heard, there were 107 breweries in London. Many have tap rooms. Keep your eyes open.

The Oyster card is nice, but even better is a credit card or phone (apple wallet or android pay) with contactless payment. Then you don't have to worry about topping up or paying the 5 pound setup fee. Just scan in and scan out. Totals are calculated at the end of the day (there is a maximum). Awesome.


2
All Grain Brewing / Re: Bottling vs. kegging
« on: May 30, 2017, 06:37:44 AM »
I've been kegging for about 1.5 years and have done both methods pretty much equally. Flavorwise, they're both good. If I have the time and not doing a lager, I prefer keg conditioning. Mostly because I'm cheap and don't want to waste CO2.

A couple side notes:
1. I cut an inch or so off one of my dip tubes so it wouldn't pick up too much crud when I keg condition.
2. I still give a blast of CO2 to the keg to get a good seal on the lid.

3
General Homebrew Discussion / Re: cleaning bottles
« on: March 14, 2017, 02:36:16 AM »
Do you have a dishwasher?

I would be more worried about bleach-influenced off-flavors than infection.

4
General Homebrew Discussion / Re: Brew Files Episode 4 - The Mighty Oat
« on: February 27, 2017, 06:52:23 AM »
Excellent! I'm looking forward to a listen. I love oats in all forms and use them in most of my brews.

5
General Homebrew Discussion / Re: First HomeBrew at Day 11
« on: February 23, 2017, 12:30:10 AM »
I'm with the just wait crew. Patience is an often overlooked ingredient.

On a side note, congratulations! My first homebrew was an Irish red extract kit more than 22 years ago.

6
General Homebrew Discussion / Re: Hoppy beer.
« on: January 27, 2017, 07:20:54 AM »
Thanks for the input guys.  Im thinking my problem lies 2 fold.
I will make a small batch without crystal 60 and ferment higher to see what happens.

I appreciate the input.

Fermenting higher will probably help, if there's diacetyl, but 65 is plenty warm for 05. I'd say keep it on the cooler side, but give it more time. I use US-05 often, usually between 60-65 and love the results. 

7
General Homebrew Discussion / Re: Hoppy beer.
« on: January 27, 2017, 01:46:20 AM »
Get rid of the Cara 60, let the primary go for another week and I'll bet the odd flavor will be gone.

8
I stopped taking gravity readings mid 2016 cause I realized I don't care.

I order only milled grain and it sits for many months before use.

I never make starters.

I ferment at whatever temp my basement is.

This is excellent. Do what you enjoy or you won't do it at all.

"I ferment at whatever temp my basement is" is something I've done for years, but I would design my beers (and still do) with that temp in mind.

9
Beer Travel / Re: Paris 2017
« on: January 06, 2017, 03:52:00 AM »
La Fine Mousse is a must. It's near Pere-Lachaise cemetery, so combining the two might be good.
http://www.lafinemousse.fr/

The Frog pubs have come a long way in recent years. Check out the Frog & Rosbif: http://www.frogpubs.com/pub-the-frog-rosbif-paris-1.php

Now that I typed all this, I found this:
https://www.homebrewersassociation.org/forum/index.php?topic=25820.msg332835#msg332835

10
Simcoe hops are delicious and in no way taste or smell remotely like cat pee!

I agree that they're delicious, especially when used together with other hops like Amarillo. BUT, I used to agree with you, thinking that people were crazy to equate the aroma with cat pee. Then I went to a cat shelter and visited their enclosed outdoor area. Totally smelled like Simcoe.

11
You can make excellent beer without stressing about your water profile, HSA, etc... Quit making things so complicated (unless that's what you're into).

I live in Belgium and very rarely drink commercial Belgian beer (I mostly drink my own beer, which is technically always Belgian, but rarely "Belgian style").

Dry yeast is awesome. 


12
General Homebrew Discussion / Re: This is Belgium
« on: January 02, 2017, 05:18:45 AM »
What is the traditional beer to pair with each of the following?



I'd say:


13
The Pub / Re: ever changing palate
« on: December 19, 2016, 03:55:16 AM »
This is one big reason why I don't enter competitions (except that one time when I was tricked into it and, um, took first place). I have a small crew of trusted tasters and if they say it's good and I say it's good, then it's good.

14
All Grain Brewing / Re: steel cut oats in oatmeal stout
« on: December 19, 2016, 03:48:59 AM »
so has anyone tried cooking up the oats into a well cooked goo before adding it to the mash (cereal mash like)?  If you do that, does the efficiency of that portion of the grist bill improve?

I use flaked oats and barley all the time and usually they just kind of disappear in the mash.  When I'm doing the grainout after a brew day, I don't see the flaked stuff sitting in the grain, it looks like it has just dissolved away for the most part.

Most of my brews include oats and most of the time I pre-cook, unless I'm using instant or quick oats. Even then, I sometimes I goo it up just to satisfy the OCD in me.

15
Yeast and Fermentation / Re: W34/70 vs S-189
« on: November 25, 2016, 01:06:09 AM »
I'm a big fan of 37/70, but I used s-189 for my last lager and I will definitely use it again. It might even become my go-to yeast for lagers. I pitched at around 9C and ramped up over 5 or 6 days to 18 (the temp in my cellar), went on vacation, kegged it when I got back and put it in the fridge for about 3 weeks at 6-ish, then tapped. It's possibly the best lager I've brewed and definitely had the most authentic Germanic lageriness of the lagers I've brewed.

What did you brew with the 189?

Pretty basic, hop-forward German-ish lager. Pils, Vienna, some flaked barley and a bit of carapils. Lots of hops, mostly Saaz. If you want more specifics, I can dig up the recipe.

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