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Messages - tumarkin

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601
Yeast and Fermentation / Re: English yeast...Fruitiness wanted
« on: September 30, 2010, 12:31:30 PM »
Windsor is a good choice. As far as brewing techniques, fruitiness is a result of esters thrown by the yeast. Some strains produce more (or less) than others, but whichever yeast you go with you want to ferment at a little bit higher temperature to encourage the fruitiness. Not too high, or you're likely to get fusels & nasty higher alcohols. Check the yeast vendors website to get their recommend temp range. Stay within the higher middle of that range.

602
Extract/Partial Mash Brewing / Re: Aging an oatmeal stout...
« on: September 29, 2010, 06:15:01 AM »
Most styles, especially bigger beers, will benefit from additional conditioning/aging. There are some styles (hefes for example) that are best drunk young & fresh, but they are the exception. Smaller beers generally will improve for 4-6 weeks (or more), plateau for a while, and then slowly degrade. Hop aroma and flavor is one thing that can drop off over longer periods. Oxidation can be an increasing problem if your handling/bottling is not done well. Infections that are minimal or undetectable at the start can become increasingly noticeable with time, etc.

On the other hand, if you brew a bigger, higher-gravity beer; try setting aside some bottles and taste them periodically over months or years. If you have the patience, you'll be rewarded. Aging beers can bring out some incredible flavor changes. If you go to a good beer bar, ask if they have any vintage beers. Sometimes they're more expensive, but other times not so much & then it's a great value & tasting adventure.

603
The Pub / Re: Holy %*#@! It's Hot
« on: September 28, 2010, 08:53:49 AM »
keep in mind that most people are never satisfied & will b**** about the weather no matter what it is. in the summer, it's too hot. in the winter, it's too cold. I think most folks want Camelot, including rain only at night.

personally, I'm happy right here in N. FL. I know many of you will say it's too hot. But s***, it's too hot most places in the summer. and while I get it, the "oh, but it's a dry heat here, and it's too humid there" argument just doesn't cut it. It never gets as hot here as in many places, and if it does then it's just another reason to go swimming or kayaking.

But it's winter that seals the deal for me. I believe that much of the country north of here is uninhabitable for a good part of the year. I know that millions don't agree with that - for which I'm endlessly grateful. too many folks here in FL as it is. Snow is fun to play in, but I'd rather go to it than have it come to me.

anyway, early mornings and evenings are starting to cool off. quite pleasant to take the beast for a walk. I guess 'fall' is on the way.


604
The Pub / Re: New LOTR-Type Fantasy Novels
« on: September 28, 2010, 06:15:32 AM »
Got to mention the Kingkiller Chronicles by Patrick Rothfuss, though only the first book, The Name of the Wind, is out so far. Eagerly awaiting the rest. Awesome read, very creative & well written.

605
The Pub / Re: Gawd I need a Promotion
« on: September 27, 2010, 06:51:46 AM »
where would I find the number of posts required for the various levels?

606
on the topic of promoting craft beer to the Korean market..... as Denny said, that's beyond the scope of what the GC can do. It's beyond the scope of what the AHA can do ....on its own. But don't forget that the AHA is part of the BA umbrella. And this is not only within the scope of the BA, but it is actively working on promoting American craft beer on the world market. Perhaps not specifically to Korea, but certainly to Europe. And the scope of those efforts will likely widen as the initial efforts show some success.

It'd be great if the GC continues efforts to strenthen ties with our professional brethren. Those efforts were directly instrumental in the wildly successful ProAm category at the GABF. The GC rocks! Keep it up.




607
I also tried to brew a batch without grinding the grain. What made it worse was that it was at Big Brew. Our club always gets together at one home & we all brew batches together. I had already ground the grain for my batch, but someone came late & I gave them that grain & started to put together another kit. In my rush to get it done I measured accurately, but forgot to grind it. Didn't notice till I'd poured it into the tun.

As you can imagine, even though a number of years have passed, my buddies never forget to remind me about that. I tell them that it just lowers efficiency, and that's highly over-rated. They don't buy that Neither do I, but what else can ya say?

608
The Pub / Re: How Early would You Start Drinking on a Friday Afternoon?
« on: September 25, 2010, 05:06:26 AM »
good point about the palate being fresh in the morning. many commercial breweries run their QC tasting panels in the morning for that reason. now, they're working... but then you were tasting as well so no fault there.

there are so many points we could throw in to justify an early start......
Beer ..... it's not just for breakfast.
that great fiddle tune.... Whiskey Before Breakfast   
hell, haven't you ever started judging at a competition with a round of barleywines or imperial stouts?

bottom line, anything worth doing well is worth doing to excess. it's never too early.

609
The Pub / Re: Beer before Liquor...
« on: September 24, 2010, 05:19:21 AM »
hey, it's all alcohol. drink enough & it'll sneak up on you. the best thing is to know your own limits & respect them. though I certainly test/push those limits from time to time.

ditto on the water. the more alcohol you drink, the more important it is to hydrate. someone once told me that if you're doing heavy drinking, to try to alternate a glass of water between each drink. I never manage (or want) to do that, but I always try to drink water throughout the evening. it definitely helps.

610
The Pub / Re: Why Grammar is Important
« on: September 17, 2010, 04:26:24 AM »
and then there's always the plural plural for emphasis...... all y'all come back nao, ya heah?

611
Equipment and Software / Re: dead mouse in my carboy
« on: September 15, 2010, 04:16:54 AM »
Cock ale recipe came from a book from the mid 1600's called The Closet of the Eminently Learned Sir Kenelme Digby and involved aging a beer with rooster & spices. Google it if you want, I'm just not that interested in the recipe...... though if I had a dead mouse in my carboy (nice and aged at that) I might be tempted.... but probably not.


612
Equipment and Software / Re: Blichmann Hop Blocker
« on: September 14, 2010, 08:25:14 AM »
According to the Blichmann website, it is designed to work with pellets.
http://www.blichmannengineering.com/hopblocker/hopblocker.html

Of course, it could also work with whole hops. I've never seen one in operation so don't know how well it works.

613
The Pub / Re: Name That Tune!
« on: September 14, 2010, 07:33:57 AM »
is this just rock? or are any of you into acoustic singer-songwriters? big clue there ....

Some folks like the taste of smokey whiskey,
Others think that tea's too strong.

614
The Pub / Re: Name That Tune!
« on: September 13, 2010, 03:00:09 PM »
I'm thinking that "           " could fit a wide variety of instrumentals.....
and that's pretty much what One of These Days by Pink Floyd is

615
General Homebrew Discussion / Re: Brew club off flavors discussion
« on: September 13, 2010, 01:41:44 PM »
Regardless of whether you go with the kit, or try to create your own additives ala Dr. Beer; I'd highly suggest that you mix your pitchers of  samples at a high strength to begin with. Make sure that your sample is strong enough to be well over the average threshold of perception. You want to really fix that taste in peoples minds, and that's hard unless the example is very clear & forward. After the first go-round sets the taste and the participants know what they're looking for, you can then add more base beer to dilute the sample and present it at a lower threshold and see if folks can still pick it up.

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