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Questions about the forum? / A filter to sort out "MY own posts"
« on: April 23, 2010, 07:44:19 AM »
Another user friendly thing would be this
a filter/sort mode  to glean out the author's own postings.

Questions about the forum? / Deleting my own posts
« on: April 23, 2010, 07:42:29 AM »
Well I have a couple ads up in "wanted to buy"  and wanted
to delete the ads cause they are no longer relevant.

I finally had to settle for the resolution of just changing words
in the posts to stuff like...."disregard".  I clicked every thing
on the page to try to find the erase icon and no luck.  I see
other people doing similar things.

This aspect is not the most user friendly thing....just sayin.

My first dry hop beer (pils) tastes really nice....just has these hop ghosts
floating around in the brew. I know this is normal but the hop ball containing one oz
of hop flower is allowing ghostly floaties....normal???  May go away with time?
I plan to leave the hops in for now....can't hurt anything. real PITA to get them out
of the keg....

Ingredients / Packing Peanuts
« on: April 19, 2010, 10:24:05 PM »
Starch..... ;D

Discussion Please.  (seems repulsive to me, but was in another heading under fav online venders)

Pimp My System / Rollera
« on: April 14, 2010, 06:53:30 AM »
Well, I put this over in the wood/cask section because it
also fits there. But I thought it could go here as well because
It is something I made that works actually quite well.
Gives new meaning to the lyrics "Roll out the barrels"

Tall enough to rack in to corney kegs, and tall enough to be a pain to
get fresh beer back into...

Commercial Beer Reviews / Avery Depuceleuse No 4.
« on: April 04, 2010, 09:24:01 AM »
Depuceleuse--No. 4
From Avery Brewery
Quote"Depuceleuse Flavor Description:
A 100% brettanomyces fermentation gives this brew lots 'o funk throughout, intertwined with pungent elements of sour cherries, delicate aromas of aged wood and a gentle spice imparted by the zinfandel barrels.  Adventurous and true to the spirit of our Barrel-Aged Series of one-and-done brews, Depuceleuse is a forceful departure from the mindset of traditional beer style and features a harmony of intriguing flavors.  "

Ok Mikey if you went to the release tasting, please update us with your opinion.
If / when I get my six-pack I will chime in as well......

Wood/Casks / Rolling Solera stand (pic)
« on: March 31, 2010, 09:07:19 AM »
Well it ain't really beautiful, but tiz functional and I am not worried about
the weight of the liquid making it crash down...

Tried to get it the height to rack into cornies and not so tall I cannot
get fresh beer back into the thing.... ;)

Ingredients / Cherries
« on: March 29, 2010, 08:07:33 AM »
In Belgium, they utilize a specific cherry variety for additions to the Kriek style beers.
Since I have no hope of obtaining any of this particular variety,
What is available in the US, that approximates this cherry closely?
Oregon fruit puree?
Michigan Sour Pie cherries?

Commercial Beer Reviews / Xingu
« on: March 24, 2010, 09:45:21 PM »
Black Brazilian beer.  This beer pours dark and with a very slight head.
Aroma is floral with molassas notes.  1st taste is more bitter than the aroma
would have you believe...nice hoppy full flavored beer that kind of leaves your
palate clean. Not overly heavy for this dark of a color. roasted maltiness notes of treacle.
 I would buy this again if I had an opportunity,  I got this bottle as a gift...thanks Richard.

Beer Recipes / sour cherry rochefort brett in oak
« on: March 21, 2010, 04:28:59 PM »
i am considering making 15 gallons of rochefort in the venue of Herman Holtrop's recipe
fermenting it with the saccromyces to completion then rack it into an oak cask
that had red wine last on the wood (recently). Then I was going to put in a good amount
of Brettanomyces Lambicus and some tart cherries to see what happened when you
get carried away with an already great beer...... :-\

Wood/Casks / What type of beer would you put in your bbl
« on: March 11, 2010, 11:27:23 PM »
If ya finally found an Oak Barrel that had red wine last held
against the wood?

If the barrel was brett free, and you just wanted to start with the Oak
flavorings, would you put like a blond belgian in the thing ....
the wine would impart a nice color and flavor to the beer...then in the interest
of keeping the barrel full so the wood did not dry, remove an aged 5 gallons at a time
and replace it with a like colored beer until the color naturally darkened....
at which time you perhaps would introduce brett...and repeat the process letting
the brett beer age out harvesting 5 gallons at a time for consumption and replacing
the liquid with fresh wort....

My personal desire is to fabricate a great cherry saison...and this remains a work
in progress. All input is appreciated. i.e. what type of brett to use to accentuate cherry
flavors, what is a good source for sour cherry pulp and fruit???
The Cherry pit/ almond flavor aspect is highly appealing to me.
I am really liking the idea of this process.  But am unsure of the tried and true methods

All Things Food / For Weazletoe.....CANDIED Bacon
« on: March 08, 2010, 10:17:29 AM »
Barry, I have not tried this yet, but I saw it today and thought OMG
I have to show it to check it out and let us know if you
dig it...

Classifieds / disregard
« on: March 07, 2010, 07:09:27 AM »
Got the set finished....thanks disregard this

The Pub / Burning Man 2010
« on: March 06, 2010, 08:08:23 PM »
Dang I am prolly too long in the tooth to make it...but what a trip!
Anyone here planning on making Burning Man 2010??

Commercial Beer Reviews / Duck Duck Gooze
« on: March 05, 2010, 12:50:17 PM »
Lost Abbey has really done a great job on this beer.  Let me advise you that if you ever
get the opportunity to try this do NOT pass it up!

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