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Messages - tumarkin

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616
Beer Recipes / Re: Thanksgiving beer
« on: October 07, 2010, 08:40:37 PM »
Sometimes I skip the beer and head straight for the Scotch. 

Amen to that.

This where my brothers and I usually end up. +1

Beer with dinner, scotch after..... thanksgiving is all about excess :-)

617
All Things Food / Re: Ethnic and Regional Cooking
« on: October 07, 2010, 07:23:15 PM »
We can drive over to the FL gulf coast (about an hour or less from Gainesville depending where you go) and go out snorkling on the flats for scallops, Easy depth of 3-6'. They are so cool as they spurt across the sand trying to escape, but still pretty easy to get your limit. They are the smaller bay scallops.... my niece calls them sea marshmallows. Lots of yummy things you can do with them.

618
Is there any safety issues with a CO2 tank on the outside in a garage during the summer in the South?  I've recently moved to Louisiana and was thinking of building a kegerator and in might be in the garage.

No safety issue as far as reasonable summer temps (my garage in FL gets quite hot). The big safety issue with CO2 tanks, at any temp, is for them to get knocked over and break the regulator. Worst case they turn into a big bottle rocket.... scary!  Putting a safety cage around the regulator is a good move.

619
General Homebrew Discussion / Re: BJCP Entries...Timing
« on: October 06, 2010, 07:55:10 PM »
There's 3 points possible for appearance, 20 for flavor...

+1 on this, not only are just 3 points awarded for appearance, but just one would be for clarity.

We all know that hops are key in this style, and so I'd agree to time your bottling for peak flavor.

620
General Homebrew Discussion / Re: Stout Question
« on: October 04, 2010, 05:36:43 PM »
Besides carbonation, the other issue to be concerned with (regarding growler storage) is oxidation. Many brewpubs just fill the growlers direct from the tap. Not always an issue, but oxidation can cause flavor degradation, increasing over time. Generally a good rule to drink it up quickly.

Before prohibition, growlers used to be open pails. The man of the house would send one of his young boys (or maybe a neighbor) down to the pub with a pail and the kid would bring back the beer - to be consumed pretty much right away. This was called rushing the growler. I've heard it said that the name came from the sound of the escaping CO2, giving off a 'growling sound.'  Don't know if that's correct, I sorta doubt it, but ???

621
General Homebrew Discussion / Re: Aeration in a glass carboy.
« on: October 02, 2010, 08:11:45 PM »
Hmm.  I just tilt and rock the carboy back and forth really hard for about 5 minutes.  No lifting.  Seems to work for me, although I have bought a mix stir recently which is easier, but not helping me built up my biceps ;-)

The thought of tilt and rock scares me to death these days, even though that's what I used to do.  It just seems like one of those things that will work great right up til the day the carboy breaks.

Simple, low tech solution - place carboy in plastic milk crate. tip crate up on edge (one hand holding top of milk crate, the other on the top of carboy). Rock back & forth. This protects very well against potential breakage while also making the mechanical action of rocking back & forth very easy. You can aerate your wort very effectively.

I have a plastic milk crate for each of my glass carboys. Use them for storing, moving, etc. Also protects against one carboy knocking up against another - with potentially disastrous results. Keeping the carboy in that protective container is a good precaution throughout the cycle of carboy use. Be safe.

622
Yeast and Fermentation / Re: English yeast...Fruitiness wanted
« on: October 01, 2010, 07:53:44 PM »
Jim asked me this question offline and I said that usually I was talking about flavor, but that it might also be appropriate to refer to esters in aroma.  We've heard from Ron now....what about some more opinions?

no question - esters can be detected by both the nose & the tastebuds. look at the BJCP style guidelines and you'll see many of the stle descriptions refer to esters in both aroma & flavor

623
The Pub / Re: Kids In Kettles
« on: October 01, 2010, 03:02:38 PM »
Great. Now I have to figure out how to get my kid out of the carboy before my wife gets home.

now that's a picture I want to see!!  makes me think of those kitten in a bottle pics that went around the net awhile back

624
Yeast and Fermentation / Re: English yeast...Fruitiness wanted
« on: September 30, 2010, 07:31:30 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.

625
Extract/Partial Mash Brewing / Re: Aging an oatmeal stout...
« on: September 29, 2010, 01:15:01 PM »
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.

626
The Pub / Re: Holy %*#@! It's Hot
« on: September 28, 2010, 03:53:49 PM »
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.


627
The Pub / Re: New LOTR-Type Fantasy Novels
« on: September 28, 2010, 01:15:32 PM »
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.

628
The Pub / Re: Gawd I need a Promotion
« on: September 27, 2010, 01:51:46 PM »
where would I find the number of posts required for the various levels?

629
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.




630
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?

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