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 - tumarkin

Pages: [1] 2 3 ... 42
1
General Homebrew Discussion / Re: I think I'm becoming obsessed
« on: April 15, 2014, 04:26:12 AM »
There is a very fine line between 'hobby' and 'mental illness.'
  -- Dave Berry, "25 Things I Have Learned in 50 Years"

Many of us crossed that line long ago, though personally I prefer to substitute 'obsession' for 'mental illness.' Maybe it just sounds better, but that's my story & I'm sticking to it.

2
Commercial Beer Reviews / Re: Rodenbach Grand Cru
« on: February 03, 2014, 07:47:49 AM »
A classic. I will be that guy, and say it used to be better before Palm bought the brewery.  8)

Big +1. Used to be one of my top favorites. Not so much now, still very good but not the same. Jacobins Rouge is my favorite flemish red.

3
The Pub / Re: Here is a little performance by Mike Bardallis
« on: January 16, 2014, 04:56:41 AM »
So, you can't see Mike's feet but I'm guessing he's not wearing any shoes. Or is that just for NHC?

4
Extract/Partial Mash Brewing / Re: LME trick
« on: January 11, 2014, 08:07:25 AM »
Soaking container in hot water is good to get it to flow better. To get any remaining goodness - add hot water to container, swirl, pour.

5
The Pub / Re: Whiskey
« on: December 17, 2013, 07:36:44 AM »
Digression & Whisky Geek Alert.....

Ok, so I was reading an article in the recent Winter 2013 issue of Whiskey Advocate. It was a profile on London bartender, Tristan Stephenson. Within the article was the following gem of a paragraph....

"I made an Instant Rob Roy where I roto-vapped Highland Park (splitting it into distillate and extractives; ie, wood)" he explains. "I then cut the extract with water and made it into ice cubes.. The clear distillate was made into a Rob Roy, into which I popped in the ice cube, so that when you drank it, the drink 'aged.' It's a way to discover the effect of oak, and it's fun" Fun and whisky? It might just catch on.

Now, I have no idea if the reality matches what he says he's achieved; but, to me, he gets huge points for concept. Brilliant.

I didn't know what a rotovap is, so I googled it & found this article by Tristan which pretty well lays it out -

http://www.diffordsguide.com/class-magazine/read-online/en/2012-01-24/page-4/rotovaps-for-dummies

Oh, by the way, I googled 'used rotovap' and it looks like they range from just under a grand to $3500+. So, not something I'm going to play with at home.

I have my doubts about the cocktail anyway, but I'd love to drink one to see if it really works. Firstly, does the rotovap really break down the whisky into aged components and what would essentially be new make whisky? Maybe, could be, but I have my doubts. If it did, would the experience really provide a sense of the drink 'aging' as the ice melts. Again, I don't know but I'd love to find out. Even if not, huge kudos to Tristan for the idea alone!

Oh, and since I don't want to totally hijack this thread .... Highland Park rocks - but decidedly not an entry level whisky on the basis of price. However, it's very approachable for a newbie, but also has the complexity & depth to keep you coming back. Older is better, though more expensive, but even the base 12 year expression is fantastic - about $50-55 I believe.

Single malts keep going up in price steadily, dammit. I wish I liked bourbons as good bourbons are significantly cheaper than single malts, but they're generally too sweet for my taste (though there are exceptions). I limit my bourbon drinking mostly to friend's bottles for that reason, but I'd agree that Four Roses Single Barrel is a very good whiskey.

6
The Pub / Duh!! Weaze been tellin us for years....
« on: October 19, 2013, 05:26:17 AM »

7
The Pub / Re: Fla Alcoholic Beverage license
« on: September 29, 2013, 06:50:03 AM »
I looked at the chart also, and think you want 1COP 563.02.  No restrictions there.

1COP is for Beer only. Since it's for a beer & wine bar, 2COP would be needed (roughly $100 more per year than 1 COP, actual amount depends on county population).

8
The Pub / Bacon toes
« on: September 05, 2013, 06:12:07 AM »
Brew shoes?
http://www.mozoshoes.com/shop/mens/sharkz/sharkzbacon+3815

what are we going to have for breakfast before starting the brew session? Gee, I don't know

9
Kegging and Bottling / Marshall..... Amp or Fridge?
« on: August 18, 2013, 06:41:07 PM »
Rock your adult beverages with this bad boy....
http://www.wired.com/gadgetlab/2012/03/marshall-amp-fridge/

10
Commercial Beer Reviews / Re: HooDoo Brewing
« on: June 12, 2013, 04:27:40 PM »
It has been fun.  But only two breweries and I'm here for three days.  What am I going to do tommorrow?!

find a bottle shop & look for beers from Midnight Sun. buy a bunch, then go to a restaurant that allows you to bring in beer, or order out.

11
Beer Travel / Re: Montreal
« on: April 03, 2013, 05:54:15 PM »
Don't miss Dieu du Ciel!!

http://www.dieuduciel.com/fr/accueil.php

12
General Homebrew Discussion / Re: Need to clean bathtub...
« on: February 20, 2013, 05:09:29 AM »
Bar Keepers Friend..... non-abrasive cleanser.

13
The Pub / Re: The Drunk Poem
« on: January 25, 2013, 05:11:30 PM »
Be Drunk....
a poem by Charles Beaudelaire

Always be drunk.
That's it!
The great imperative!
In order not to feel
Time's horrid fardel
bruise your shoulders,
grinding you into the earth,
Get drunk and stay that way.
On what?
On wine, poetry, virtue, whatever.
But get drunk.
And if you sometimes happen to wake up
on the porches of a palace,
in the green grass of a ditch,
in the dismal loneliness of your own room,
your drunkenness gone or disappearing,
ask the wind,
the wave,
the star,
the bird,
the clock,
ask everything that flees,
everything that groans
or rolls
or sings,
everything that speaks,
ask what time it is;
and the wind,
the wave,
the star,
the bird,
the clock
will answer you:
"Time to get drunk!
Don't be martyred slaves of Time,
Get drunk!
Stay drunk!
On wine, virtue, poetry, whatever!"

14
a Mayan Imperial Stout (with dark chocolate, chili peppers, cinnamon, etc). Not sure of the name, maybe Out of Time or Post-Apocolyptic Imperial Stout (PAIS - inspired by the last name of David Pais, a good friend). 

15
Homebrew Clubs / Re: Award Ceremony in Hotel - Alcohol Questions
« on: December 07, 2012, 01:53:40 PM »
You need to talk to any prospective hotel management and let them know exactly what you're planning. They will likely be open to your bringing alcohol, but will want to charge a corking fee (per bottle). You'll almost certainly need to use their catering/food. That's actually you're leverage. You need to explain to them that you'll be having XX number of people for the dinner (that's where they'll make their money) but that you'll be using your own beer & paying a corking fee is a deal breaker. They may or may not go for it. If they balk, let them know that many other competitions in FL have arranged that sort of deal, and that you'll go elsewhere.

If you want to provide your own food as well as your own beer, look for some other sort of venue. Our club, Hogtown Brewers, moved from hotels for our comp to holding it at Kanapaha Gardens primarily so we could have better food than you get at most hotels for the same money. Good luck

Pages: [1] 2 3 ... 42