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Messages - theoman

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Whew! I was ready to post my first insult on this forum.

General Homebrew Discussion / Re: Hop Specs Website?
« on: November 24, 2011, 03:21:18 AM »
The Hop Union Hop Variety Handbook is here...

Wow, I didn't know about that. Thanks!

General Homebrew Discussion / Re: Westy in the US!
« on: November 21, 2011, 01:53:40 AM »
It's a good, albeit overrated beer. However it has recently become more sour to me. I have a difficult time supporting an organization (unless it's a prison) that welcomes and shelters admitted child molesters. Then again, he confessed, so I guess it's not a problem.\

General Homebrew Discussion / Re: Dry hopping a porter
« on: November 09, 2011, 12:58:55 AM »
Sounds like a great idea to me.

Beer Travel / Re: Trip To Belgium
« on: November 06, 2011, 07:46:00 AM »

"Ge" was definitely not a typo. It's the slang version of "gij".  It's "southern speak" in both Holland and Belgium. That said, my knowledge base stopped updating in the early 80's. I suspect only the old farts (like me) talk like that now.

Interesting. I don't recall hearing that. It's true, old people talk pretty funny, especially around my 'hood. The men sound like they're imitating Goofy.

Beer Travel / Re: Trip To Belgium
« on: November 04, 2011, 01:26:55 PM »
Yahoo might like this better:
Zo maneer, spreek je vlaams?

Like Phil said, allez is taken from French and usually used in place of "so" or "like", depending on your age. "Ge" was just a typo. He meant "je".

Beer Travel / Re: Trip To Belgium
« on: November 04, 2011, 06:11:48 AM »
Genoeg om bier te kopen.

The Pub / Re: Why hide behind a Alias?
« on: November 04, 2011, 12:38:23 AM »
Really? Your friend "Diki Short"? I no longer believe anything you say.

Beer Travel / Re: Trip To Belgium
« on: November 03, 2011, 01:38:47 AM »
I don't know about that festival, but there are festivals all over Belgium all year long. See here (2012 is just starting to get filled in):

Zythos (ZBF) in April is the biggest. My personal favorite is the Hasselt Weekend of Beer happening mid-November.

No, you shouldn't have a problem with language, as long as you're not randomly striking up conversation with passers-by. It's not true that "nearly everyone speaks English", but enough know enough that you'll have no problem getting by. English is far more widespread among the younger generation. I have my own rule: Under 30, go straight to English; over 30, give Flemish a try.

The Pub / Re: Why hide behind a Alias?
« on: November 03, 2011, 01:25:37 AM »
Hiding behind an alias? 
Not feeding data miners is more to the point.

Many of us prefer not to have everything we've ever written on the internet out there for anyone with a search engine to see - forever.  It kinda throws a wet blanket on the joking around with friends aspect of an informal forum.

On this forum, trolls get the message pretty quickly.  We're a friendly lot, and trollism is highly discouraged.

If you have a burning desire to know someone's name you can always send them a PM.


I have no problem with anyone on here knowing my real name, it's the rest of the world I'd like to keep it from (or make it a bit more difficult for). I'm a member of a private forum that has my name all over it. I have no problem with that. This one is just a bit too public.

Yeast and Fermentation / Re: fermentation
« on: October 26, 2011, 01:22:39 AM »
Here is my problem, Im starting to homebrew in my apartment but it is always over 70 degrees in here. Ive been looking at getting a wine cooler but all the ones I can find only go up to 64 degrees. Any ideas on how to ferment?

Pick a yeast that's comfortable fermenting at higher temperatures, like a number of the Belgians. Then put the beer in a closet or somewhere where the temperature fluctuates the least.

General Homebrew Discussion / Re: Homebrew Book Topics
« on: October 14, 2011, 06:31:38 AM »
sorghum is both a cane and a grain. the sap from the cane is boiled to make sorghum molasses but the seed of the sorghum can also be malted, mashed and fermented into a beer. Much lighter flavour and can be used as 100% of the grist whereas sorghum molasses is too strong a flavour for that.

as can quinoa, amaranth (although those tiny little seeds are a PITA to deal with) and several other grains. Really any seed or grain can, in principal be malted and mashed. You can malt and mash peas or beans even. Not sure what that would taste like.

Fascinating. Now there's a topic I'd read about.

The Pub / Re: Finally happened.
« on: September 29, 2011, 02:57:53 AM »
Bummer about the layoff.

Enjoy the target.

The Pub / Re: Belgian Beer Café announces plan to open 60 U.S. locations
« on: September 28, 2011, 02:17:38 AM »
Surprised to see the amount of vitrol on that page for Belgian beers from the author. Sure the "lambics" aren't really true lambics and some of the beers are sweeter than I'd find ideal, but yow.

He is unusually harsh (he generally is better at playing slightly biased journalist), but I think I understand his frustration. There are some amazing beers and brewers in Belgium that will most likely be (and frequently are) overlooked and overshadowed by the mainstream crap that isn't the best representation of Belgian beer. I personally tend to lean toward what "Darin" said in the blog comments and what theantipunk said here. But, what good is having a blog if you can't rant once-in-a-while?

As an aside, if you ever find yourself in Brussels for a few days, Around Brussels in 80 Beers is an excellent guide (though, unfortunately, already slightly outdated).

All Things Food / Re: Noodles & Pasta
« on: September 27, 2011, 07:12:53 AM »
Cool thread. I recently got a pasta roller (after quite a bit of research, I went with the Imperia for the combination of quality and low price) and dig it. Fresh pasta is sooo good. I just need to figure out how to speed up the process a bit.

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