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Messages - theoman

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All Things Food / Re: What beer with Thai food?
« on: April 24, 2011, 10:28:21 AM »
A Flemish red is my style of choice with Thai food, especially if shrimp is involved.

General Homebrew Discussion / Re: High final gravity - bottle or not?
« on: April 23, 2011, 08:26:45 AM »
I think it's fine. I just got home after being gone for a week (2 weeks in the bottles) and all the bottles are in tact. I'll crack one open later tonight (though I'm being told it's margarita night) or tomorrow.

The Pub / Understanding Global Warming Predictions
« on: April 14, 2011, 12:02:49 AM »

(link if it's too small:

Homebrew Clubs / Re: First Paris Homebrewer Meeting
« on: April 13, 2011, 11:45:41 PM »
That's awesome! I don't go into the clubs section very often, so I almost missed it. Looking forward to the report.

General Homebrew Discussion / Re: Glass or Plastic
« on: April 13, 2011, 05:58:29 AM »

Beer Travel / Re: Boulder
« on: April 12, 2011, 11:59:37 AM »
The tempeh rueben at Southern Sun rocks! Oh, the beer's not too bad either, especially if you stick to the nitros. Besides the Chop House, anywhere is good for vegetarians.

Is Juanitas closed yet? I'm drooling thinking about their veggie tamales.

Spend more than a night or two. I lived there 6 years and still miss it.

General Homebrew Discussion / Re: High final gravity - bottle or not?
« on: April 11, 2011, 11:03:32 AM »
Rubber tub with a lid isn't a bad idea. I think I have one that will work.

I'm not overly worried, since it's not the first time I've been off by about the same amount in my FG. Previously I let the fermentation go a lot longer. I'm beginning to think maybe there's a problem with my hydrometer (or its reader).

The Pub / Re: Exploding heart in 3, 2, 1...
« on: April 11, 2011, 10:58:22 AM »
I don't own a car, it's the only way I get around most times.  

That's awesome, but how do you get your beer and brewing bits?

General Homebrew Discussion / Re: High final gravity - bottle or not?
« on: April 11, 2011, 10:47:05 AM »
Dammit, you guys are freakin' me out. I went ahead and bottled anyway. I just covered my bottles.

Commercial Beer Reviews / Re: St Bernardus Prior 8
« on: April 11, 2011, 01:08:51 AM »
Oh yeah. The 8's pretty good, too.  ;)

Commercial Beer Reviews / Re: St Bernardus Prior 8
« on: April 11, 2011, 01:08:15 AM »
The St. Bernardus peeps used to brew what is now know as Westvleteren before the St. Sixtus peeps got their own brewery. The St. Bernardus Abt. 12 is modeled after the Westvleteren 12. If you can't find Westie 12, the Abt. 12 is the next best thing (some might say even better).

General Homebrew Discussion / Re: High final gravity - bottle or not?
« on: April 10, 2011, 08:04:39 AM »
OG was 1.059.

I think I'm going to proceed as planned, unless I get a "Don't do it you idiot!" within the next hour or two. I planned to prime for fairly low carbonation anyway. If I get more bubbles, so be it.

General Homebrew Discussion / Re: Another Legend Passes
« on: April 10, 2011, 02:39:29 AM »

Definitely a glass raised. I met him at the GABF 5 or so years ago. He was so friendly and full of energy and so very tiny. He was really excited to meet and chat with my wife in his native language.

General Homebrew Discussion / High final gravity - bottle or not?
« on: April 10, 2011, 02:34:39 AM »
I brewed a dark ale 2 weeks ago and just took a hydrometer reading - about 1.019. I would expect 1.016 according to beer tools. There hasn't been any airlock activity for the last couple days. To bottle or not to bottle? I did use a lot of high dextrin malts, but I assume (stupid?) that Beer Tools would account for that. Normally I'm a believer in being patient and usually do a secondary, so this 2-week primary-then-to-bottles thing is new to me.

Here's my grain bill. Don't laugh. It's a "leftovers" beer:
2.0 kg Munich TYPE II
414 g Belgian Pale
1.75 kg Pilsner Malt
150 g Molasses
200 g Biscuit Malt (Mout Roost 50)
113 g English Chocolate Malt
55 g Cara 20 - Caramel Malt
255 g Belgian Black Roast
100 g Special B - Caramel malt
170 g Oats Raw (boiled then added to mash)
68 degree mash, 1.25 hours

I'm also a little worried since I used sa-05 and fermented at the very low end - about 15 degrees C. It didn't appear to mind.

All Things Food / Re: New cook book!
« on: April 07, 2011, 01:35:05 AM »
I can't get enough of the cooking shows. My wife and I are addicted to the British Masterchef series, though they change it up every time and some changes are a bit hit or miss (like this season, which is a bit too Top Chef-like for my tastes). The Brits are capable of making a cooking competition show without being nasty or injecting unnecessary drama.

What I miss most from the USA is Lydia's Family Table. I learned a lot from Lydia.

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