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Messages - tumarkin

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61
Other Fermentables / Re: mead in competition
« on: January 15, 2012, 03:52:00 PM »
Yes - serving temp (for wine or beer) is dependent on the comp organizers, their specific situation & procedures. Many (but not all) comps will have some sort of refrigerated storage. But when the bottles are removed from cold storage, how they're delivered to the judging tables, how many entrants in a flight, etc all have impact on the serving temp. For example, the first entry judged in a flight is likely to be at a cooler temp than the last.

62
Equipment and Software / Re: Hop Spider
« on: January 08, 2012, 05:10:28 PM »
I wouldn't have a concern with leaving the immersion chiller in place for the full boil.... as long as the hoses were not connected. wouldn't want to expose them to the heat/steam for that period of time. just be very careful when attaching the hoses after the boil.

63
Beer Travel / Re: St. Augustine - stay?drink?
« on: December 19, 2011, 12:26:25 PM »
I live in Gainesville, just over an hour away from St. A, so just go over for day trips or to stay at a friend's condo - so no b&b recommendations. A1A is the only brew-pub in St. A, but JP Henley's is probably the best beer bar there. It's on the same block as A1A. I read a month or so ago that a new brewery was opening there, with a tasting room - but don't remember their name. Ask around about the new brewery, shouldn't be hard to find.

If you've got a car, it's less than an hour to Jacksonville, or Jax beach with several options - Seven Bridges, Bold City, Intuition, etc. Number of good beer bars, Kickbacks Gastropub has good food, lots of taps. Or a bit more than an hour to Gainesville. Swamp Head is a micro with a tasting room(check the web for their hours) or they'll be on tap in St Aug or Jax, I'm sure.

64
Homebrew Clubs / Re: homebrew club officer advice
« on: December 16, 2011, 12:34:51 PM »
Learn to appreciate the "zen" of herding cats.

65
The Pub / Re: Word of the year
« on: December 15, 2011, 10:56:28 PM »
just think, Denny, maybe someday your picture will be next to the word in the dictionary. ;D

66
Wood/Casks / Re: How long can I reuse a barrel?
« on: December 06, 2011, 11:09:38 AM »
scottish whisky has traditionally been aged in either sherry casks or bourbon barrels. over the last number of years, there has been an increasing trend in aging whisky in barrels from a wide variety of wines (port, chablis, burgundy, etc) and from other spirits (calvados, rum, brandy, etc). this is known as finishing. this trend is also showing up in beer as well.

check around in the wine industry and you may find it's easier to source barrels than you expect.

67
Yeast and Fermentation / Re: not brewing yeast but . . .
« on: November 27, 2011, 05:51:57 PM »
interesting, but the article makes it sound as if it was a big mystery. this certainly sounds like the same black mold that is found around whisky aging warehouses in Scotland. always has been & is well known.

68
yeah, baby, this is the bomb......

Cranberry Sauce with Port & Tangerines
1 (12-ounce) bag fresh or frozen cranberries
1/2 cup sugar
1/2 cup ruby Port
3 (3- by 1/2-inch) strips tangerine zest
1/3 cup tangerine juice (from about 2 tangerines)

Bring cranberries, sugar, Port, and zest to a simmer in a small heavy saucepan over medium heat, stirring until sugar has dissolved. Simmer, uncovered, stirring occasionally, until cranberries burst, about 12 minutes. Remove from heat and stir in juice. Cool completely.  Cranberry sauce can be made 1 week ahead and chilled in an airtight container

I've also made a variation where I subbed 1/2 cup of reposado tequila & 1/4 cointreau for the port. Both are good, and were liked by everyone at the table, but I think the port version is the better of the two. If I recall, the original recipe called for 3/4 cup sugar, but still plenty sweet with 1/2 cup. You might want to do both, or a double batch of the port version - great with leftovers!

69
The Pub / Re: Google Streetview takes you inside an LHBS
« on: November 11, 2011, 01:36:31 PM »
also check out new advances in 3D mapping technologies by C3 Technologies. They were just recently purchased by Apple, so look for big improvements on iPhone mapping to come. we're really catching up with sci-fi, walking your avatar through the online LHBS and buying products probably is not far off. smelling the hops may be a bit farther out, but certainly conceivable. though aroma is pretty damn complex. meeting each other in a virtual pub and talking/seeing each other isn't that far off. tasting the beer? may take longer.

70
All Things Food / Re: Hot ‘n Bothered Beer Mustard
« on: November 01, 2011, 12:03:47 PM »
I'm resurrecting this old thread. I've been contemplating some homemade mustard, but with a less is more approach. Maybe just yellow, brown and vinegar. I do see some using mustard powder, is it somehow different than taking the seeds to dust?

don't know if it's different or not. I've only ground the seeds after soaking, not dry. I've tried doing really simple mustard versions but found that I like the spicy complexity of adding other heat/flavor sources (horseradish, ginger, hot peppers, etc). YMMV

71
The Pub / Re: Beer drinking and brewing music
« on: October 26, 2011, 12:01:29 AM »
you can listen to the new Tom Waits album in its entirety right now on the NPR website...
http://www.npr.org/2011/10/23/141565981/first-listen-tom-waits-bad-as-me

72
Kegging and Bottling / Re: Keg maintance
« on: October 24, 2011, 01:20:20 PM »
good advice above for the functional aspects. just for appearance, if you want to get rid of the "crody" look; Bar Keepers Friend (it's non-abrasive) and a green scrubby pad work wonders.

73
Beer Travel / Re: Alaska Tour in the Planning Stages
« on: October 07, 2011, 09:47:59 PM »
Midnight Sun in Anchorage!!!!

74
Ah, but craft beer IS a threat to, and is certainly perceived as such by big beer. Just look at the continuing downward trend of big beer's percentage of the beer market, and craft beer's continuing increase in share if you you need confirmation of this threat. And it's not "starting to be a trend", but rather a continuation of a long established practice. Doesn't make it right, or justified, but it's certainly part of the capitalistic system to fight in any legal way to keep/make your product successful. Just a damn shame they have to resort to these methods.

75
General Homebrew Discussion / Google Beer
« on: October 01, 2011, 11:46:09 AM »
No, I don't mean search on 'Beer' in Google..... drink it up.

Hey Drew, can you share a beer virtually?
http://news.cnet.com/8301-17852_3-20114138-71/google-launches-beer/

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