Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - theoman

Pages: 1 2 [3] 4 5 ... 42
31
Beer Travel / Re: Spring Break in DC
« on: March 17, 2016, 04:49:25 AM »
I took a trip there last November. My favorite brewery tap room was probably Atlas Brew Works. I think they also had the most solid line-up.

32
All Grain Brewing / Re: Vienna Malt
« on: March 17, 2016, 04:40:39 AM »
No mistake at all.

33
I usually skim, but only because I find it therapeutic.

34
The Pub / Re: Boring 92 beer selection
« on: March 01, 2016, 03:30:53 AM »
I love the micropub thing going on in the UK. Just a few, well-chosen taps kept in excellent condition.

35
Ingredients / Re: Beer in France?
« on: February 08, 2016, 07:15:17 AM »
Hey look! Phil's here! Now go brew some beer, young man.

36
Kegging and Bottling / Re: urgent puzzled newbie kegger question
« on: February 08, 2016, 01:20:52 AM »
Your question is a good one. I recently started kegging as well and I don't see a huge advantage over bottling. It's just different. I've been bottling for so long, I have the process down so that it involves minimal effort. The hardest part was making sure the dishwasher was empty on bottling day so I could use it to sanitize my bottles. Then I fill and cap the bottles and forget about them. The keg is a bit easier on the filling end, but I keep fiddling with the keg, making sure the pressure is right, making sure my lines stay clean, no leaks, etc. I suppose it takes a little time and experience to get the kegging process down as well, but so far I don't see it as a great time saver. That said, I don't regret it (yet), either.

Another downside of kegging - with bottles, I could stretch a batch out for 6 months and would occasionally be surprised by a lost bottle discovered in the back of the fridge. My first keg was empty in less than a month. I just tapped my second. We'll see how that goes.

37
General Homebrew Discussion / Re: Experimental Brew - Episode 7 is now up!
« on: February 08, 2016, 01:01:59 AM »
Cool, I'll be listening to that one on my way to Berlin this weekend.

My first was episode 6. I was pleased to hear that Denny shares my interest in blending American and German hops. I might pay a little closer attention to what he has to say from now on. Maybe.

38
General Homebrew Discussion / Re: diacetyl in lagers
« on: February 03, 2016, 12:44:07 AM »
There are most definitely lagers with diacetyl in Germany. Plenty. More so in the smaller and newer breweries, but it exists the more established ones. My experience is more in the east (Berlin to Bamberg). Germany is a big country and I wouldn't be surprised if some areas are more accepting of diacetyl than others.

39
General Homebrew Discussion / Re: diacetyl in lagers
« on: February 01, 2016, 01:43:34 AM »
Every German knows clove and banana are desirable....just like they know diacetyl is bad . It's culture driven.


If that statement is true, it would then imply that a large number of German brewers are knowingly selling bad beer.

40
General Homebrew Discussion / Re: Firstbatch aftertaste
« on: January 29, 2016, 01:24:33 AM »
I found that 14 days is generally the point where you reach a drinkable level of carbonation, but it takes 3-4 weeks at room temperature to really reach full carbonation.

I completely agree. Not just full carbonation after 4 weeks, but the flavors really come together for a finished-tasting beer. Then in the fridge for a week. Patience...
Is this just for kegging or for bottling as well because now I'm getting mixed opinions.
I'm bottling if that wasnt made clear earlier in the thread

Bottling. Though I think "room temperature" might be pushing it, depending on the temp of the room. I'd say fermentation temp (for ales) for 3-4 weeks. Minimum.

41
General Homebrew Discussion / Re: Firstbatch aftertaste
« on: January 29, 2016, 12:59:25 AM »
I found that 14 days is generally the point where you reach a drinkable level of carbonation, but it takes 3-4 weeks at room temperature to really reach full carbonation.

I completely agree. Not just full carbonation after 4 weeks, but the flavors really come together for a finished-tasting beer. Then in the fridge for a week. Patience...

43
General Homebrew Discussion / Re: Not clear beer
« on: January 27, 2016, 05:05:26 AM »
I'm new to kegging and recently discovered that pain.

44
The Pub / Re: Magazine Subscriptions
« on: January 13, 2016, 05:41:21 AM »
Draft is decent.

45
The Pub / Re: 10 Beer Names You Might Be Saying Wrong
« on: December 23, 2015, 03:37:45 AM »
Actually it's more like /düvl/ with the 'ü' being like in  German 'Düsseldorf' or French 'mûr'. But you guys aren't even able to pronounce 'über' correctly, so why do I even bother?  ;)

This reminds me of many conversations I've had with my (Flemish) wife over the years. Something like:
Her: Duvel.
Me: Duvel.
Her: Duvel!
Me: Duvel.
Her: No, Duvel!
Me: That's what I said. Duvel.
Her: DUVEL!
Me: DUVEL!

Pages: 1 2 [3] 4 5 ... 42