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Messages - theoman

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1
Going Pro / Re: How old were you when you opened your brewery?
« on: June 12, 2018, 07:56:13 AM »
This is a good thread. I'm 44 and still have these silly ideas in my head. It looks like my age isn't a good reason to drop them.

2
The Pub / Re: Geuze Descriptor Suggestions
« on: May 04, 2018, 12:44:59 PM »
Are you familiar with the Meilgaard Beer Flavor Wheel?
http://www.beerflavorwheel.com

Gueze is certainly one of the more complex styles, and the flavor wheel can help you dig in to what you're tasting.

Thanks! I forgot about the flavor wheel.

3
The Pub / Re: Geuze Descriptor Suggestions
« on: May 03, 2018, 07:33:42 AM »
Gueuze can include a wide range of flavors. It might be more fun to give no descriptors and see what people come up with.

Flavors you could see can include honey, lemon, orange, cherry pie, mushroom, honeydew, minerality, earthiness, herbal, barnyard, horse blanket, wet dog, leather, almond, sherry, hay and a lot more. The acidity can be fairly low to fairly high--especially for some producers.

Thanks! That's exactly what I was thinking. I'll give people a list of descriptors just to help get them going. I suspect we'll be coming up with our own as get into the groove.

4
The Pub / Geuze Descriptor Suggestions
« on: May 01, 2018, 07:37:40 AM »
I'll be hosting a geuze vertical tasting this weekend (Mega Blend 2009-2015) and I wanted to offer some tasting descriptor suggestions. What would you recommend for aroma, flavor and finish? I'm hoping for more than the usual "acidic, horse blanket, hay," etc. Whatcha got?

5
Beer Travel / Re: Barcelona and Rome
« on: April 11, 2018, 07:35:46 AM »
Good info and useful thread. I'll be in Barcelona in a week. César, are you still around? I'll buy you a beer!

6
Kegging and Bottling / Re: DISH WASHER
« on: March 21, 2018, 08:19:10 AM »
I'm another with 2+ decades of sanitizing in the dishwasher with great success. And I concur: The bottles need to be clean BEFORE going into the dishwasher. No cleaning product, no rinse aid. Be sure to use the drying cycle. That will get the bottles good and hot and steamy. Keep the dishwasher closed (if possible) until you're ready to use the bottles.

7
Beer Travel / Re: Amsterdam, Brussels and London
« on: November 27, 2017, 10:24:19 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.


8
All Grain Brewing / Re: Bottling vs. kegging
« on: May 30, 2017, 01:37:44 PM »
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.

9
General Homebrew Discussion / Re: cleaning bottles
« on: March 14, 2017, 09:36:16 AM »
Do you have a dishwasher?

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

10
General Homebrew Discussion / Re: Brew Files Episode 4 - The Mighty Oat
« on: February 27, 2017, 01:52:23 PM »
Excellent! I'm looking forward to a listen. I love oats in all forms and use them in most of my brews.

11
General Homebrew Discussion / Re: First HomeBrew at Day 11
« on: February 23, 2017, 07:30:10 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.

12
General Homebrew Discussion / Re: Hoppy beer.
« on: January 27, 2017, 02:20:54 PM »
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. 

13
General Homebrew Discussion / Re: Hoppy beer.
« on: January 27, 2017, 08:46:20 AM »
Get rid of the Cara 60, let the primary go for another week and I'll bet the odd flavor will be gone.

14
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.

15
Beer Travel / Re: Paris 2017
« on: January 06, 2017, 10:52:00 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

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