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Messages - theoman

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31
General Homebrew Discussion / Re: long tail?
« on: December 18, 2014, 02:55:04 AM »
I think understanding ingredients is a big one. Way, way back when I was in the US doing partial mash brews, I would go to the homebrew shop and taste all the grains from the bulk bins. I would think, "Yeah, that's the flavor I want in this beer, and a little of that..." That's not so easy to do in Belgium since grain isn't sold in bulk, but you could buy 250g bags of everything you can find and taste them individually. You could even go so far as to make a mini mash. As for hops, I still re-read the profile of every hops I have before adding it to a recipe. From there, experience and maybe some advice from the good folks here will get you where you want to be.

32
Yeast and Fermentation / Re: do you use dry yeast
« on: December 10, 2014, 07:32:56 AM »
Yes, most of the time. I always have some s-05 on hand and usually s-04, though I've only used it a couple times. I recently used Danstar Belle Saison with excellent results. I have a packet of Nottingham I haven't used yet. I also have a Saflager 34/70 I'll use before the winter is over.

Why? Mostly because I'm cheap and lazy.

33
The Pub / Re: Best beer city in the world
« on: November 24, 2014, 03:29:52 AM »
Sorry, I'm from Belgium myself and I kind of chuckled with the US-centered way the question about the best beer city in the world was answered. But I guess that's what you get when you come to an American forum. ;-)

Hey! There's only room for one of us on this here forum.
;-)

A true Belgian would never say that.  :P

You have to read that with a Texan accent.

34
The Pub / Re: Best beer city in the world
« on: November 24, 2014, 01:52:38 AM »
The article makes some pretty good arguments for Portland. As far as non-US cities go, London would have to be high on the list.

35
The Pub / Re: Best beer city in the world
« on: November 24, 2014, 01:49:49 AM »
Sorry, I'm from Belgium myself and I kind of chuckled with the US-centered way the question about the best beer city in the world was answered. But I guess that's what you get when you come to an American forum. ;-)

Hey! There's only room for one of us on this here forum.
;-)

36
General Homebrew Discussion / Re: Saving a bad beer
« on: November 20, 2014, 01:05:42 AM »
That sucks. Maybe it would make a decent vinegar? That's a lot of vinegar.

Some years ago I went to a beer festival here in Belgium. At some point I decided that I didn't like Belgian hops because they taste like dishwater. Eventually I realized it's dishwater that tastes like dishwater. The servers weren't rinsing the glasses in clean water.

37
Thanks to all you brewmasters for sharing. One of the reasons I asked about single hops beer is that started growing hops in Sweden using rizhomes from seven American varieties that a friend bought for me, and I collected in L.A. in May. First year harvest was not big (totally 10 oz/300 grams dried weight), but all grew to the max height of the trellis (13 / 16 ft). The varieties that I managed to get were Magnum, Cascade, Zeus, Chinook, Nugget, Willamette and Tettang.  The "+1" comment stuck, do you see any good combinations using my limited hops stock, or do I need other varieties?

Play around. You might discover a great blend that you didn't think would work. I don't see anything there I'd be repelled by. But if you want a recommendation, I could probably live off of various combinations of Willamette, Cascade and Tettnanger. I'm considering planting hops next year and those 3 are at the top of my list.

38
General Homebrew Discussion / Re: Great Day
« on: November 17, 2014, 01:08:28 AM »
Took a little more than 24 hours for my helles to show active fermentation.....remember when I first made lagers and pitched at too high a temp and they started within 12 hours. I would have freaked waiting 24 hours in the old days....now I just sit back and know pitching at 46F and waiting is the way to excellence.

Aw, he's all grown up!  ;)

Regarding coffee - I also roast my own. For me it's not so much about saving money as it is about freshness. I drink work-provided swill during the week and my own good stuff on the weekends. I also use the hot air popper method, so the quantities are pretty small. I roast just enough to get me through a couple weekends. If I were buying pre-roasted stuff, it would be sitting in my cupboard getting stale. Green beans last a long time.

39
General Homebrew Discussion / Re: Back to basics - the perfect blonde
« on: November 12, 2014, 01:06:41 AM »
Funny, Belgian is what came to my mind, though the 4% might be low. I'm with Jim. But if you want to go the more Belgiany route with some estery yeast and some fuggles and/or goldings hops, I'm sure that would be delicious as well.

40
The Pub / Re: Sodastream + wine
« on: November 07, 2014, 01:52:26 AM »
The instructions clearly state to use only with water. If a friend gives you homebrew from his keg that is flat by the time you try it, you should NOT attempt to use a Soda Stream to carbonate it.

41
All Things Food / Re: Smoked, fermented hot sauce
« on: November 03, 2014, 08:27:20 AM »
I'd just add just a bit the whey which will contain the cultures, not the yogurt itself. Yeah, yuck.

42
All Things Food / Re: Smoked, fermented hot sauce
« on: November 03, 2014, 01:37:22 AM »
Timely post! Just this past weekend I finished my first hot sauce. I don't remember who it was that posted it, but I followed the basic instructions from that thread. It's a simple hot sauce without any smoke, fermented naturally for 4 weeks with a bit of vinegar added at the end. It's pretty yummy, but I might experiment a bit more with the next one. Maybe add a bit of whey from some yogurt for the yogurt cultures. Maybe roast some of the peppers.

43
I don't think it would be worth the effort for me, at least not at this moment. But, Mr. S., like others have said, I sure appreciate your effort and even more so, your anecdotes. Have you considered writing a book? It could be a series of short stories, each dedicated to a yeast strain. I'd buy it.

44
The Pub / Re: Subliminal advertising
« on: October 13, 2014, 12:39:37 AM »
I'm all the time finding naked college chicks rolling around in my hops. Im glad a macro finally got some truth in advertising going

Sure, the information on this forum is great, but I come here for the Jim jokes.

45
Yeast and Fermentation / Re: Belle Saison Fermentation Temperature
« on: October 06, 2014, 11:54:41 PM »
There were similarities, but mine also had a fuller mouthfeel and body than Dupont. I'm sure that's as much or more due to the malt bill and mash schedule as the yeast. I was aiming for something closer to Saison Voisin than Saison Dupont.

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