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Equipment and Software / Possible Source for 55 gal SS barrel
« on: February 07, 2010, 09:37:40 AM »

Commercial Beer Reviews / It's not
« on: January 28, 2010, 11:24:29 AM »
Even beer, BUT it is worthy of honorable mention because when
you find something good you might wanna tell people about it
and share the goodness...

Well, I got a bottle of Meukow VS Black Cognac....and I gotta say
This stuff is NICE.

Aroma of vanilla and nice oily ring around the periphery of the snifter...
taste of Oak notes smooth on the palate warm alcohol glow...
just really NICE....wish I could afford the Napoleon :'(

Here it tiz going into the fermenter

Here tiz going into secondary and tasted good at this early point...

It is really walking the line between the two styles.
Anyway it was a great weekend for  the beer hobby at my house.

All Grain Brewing / 2010 Maibock in the fermenter (pic)
« on: January 24, 2010, 05:29:36 PM »
Well she is by the numbers spot on....maybe a little dark but I can handle it...

Got to get her down to lager pitch temps and put it on that nice FRESH pils yeastcake
that is just waiting and ready (racked the pils to a keg today).

General Homebrew Discussion / I would like to discuss Beer Filtration
« on: January 16, 2010, 11:34:56 AM »
I am considering starting to filter my beer.  I have seen several
discussions on the correct and best way to accomplish this task.
IMO, the beer I make  may be worthy of filtration!
So, do I use a plate or a cannister style device?
After I decide on that, what size filter is best to be utilizing to
accomplish diamond brite beer AT AN AFFORDABLE level?

I am set up for Keg methods and with the additon of a few
fittings would be good to go on this,

I think I would like to filter at 1 micron absolute, and be able to
reuse, wash my filter media...can anyone point to a source and
style of filter for this?

Anyone here filter their beers??

The Pub / vertical tasting
« on: January 10, 2010, 11:43:28 AM »
I am having a vertical tasting today of Bigfoot is a single year vintage
and is 8 months old...should be prime...vintage 2009.
MMMM good beer...
now I know how my user name relates to beer.... ::)

All Things Food / Samuel Adams Boston Lager GLASSES
« on: December 27, 2009, 01:13:00 PM »
I just recieved a gift of these glasses, a 4 set. " Take Pride in your Beer" copy right mark on the silkscreened back of the
glass and "Samuel Adams Boston Lager " screened on the front.
The booklet says " The bead inside the rim creates turbulence to release flavor and aroma as beer enters the mouth."
"Narrowing the glass at the top retains the hop aroma and sustains the head."
"Rounded shape collects aromas"
The laser etching on bottom creates bubbles for constant aroma release."
"The outward lip delivers beer to the front of the tongue where the sweetness (malt) is tasted."
" Thinner walls and rounded shape maintain proper beer temperature longer."
Endorsed by ...
Paul Pagult
Randy Mosher

I got a set for christmas and I must say, my beer never tasted or smelled better!

They are the Shiz to clean...bottom is so narrow ya cannot reach in to the bottom.

General Homebrew Discussion / Canning Wort for Starters in Pressure Canner
« on: December 27, 2009, 12:14:43 PM »
I am cooking a bunch of quart jars of 1.030 wort on the stove as I type this.
I also put some water into pint jars and process them as well. That way,
I can have both starter wort, and sterile water on hand for yeast processes.

I use the sterile water for re-hydrating dry yeast.
I use the sterile wort for propagation of liquid and or other yeast cultures.

Anyone else use this method?

Disclaimer:  I do not endorse trying the above mentioned methods until you
fully understand the risks and methods involved in PROPER home canning.
For proper methods, see your food canner instruction sheets AND visit your
local university extension office.  Also your extension office is a great place
to physically take your canner/cooker and have it pressure checked for accuracy,
and safety.

Yeast and Fermentation / S-189 Dry Lager Yeast from Fermentis
« on: December 27, 2009, 12:05:42 PM »
OK, after a negative experience with this company's S-23 lager yeast, I wanted to know about the
fermentis S-189 yeast...especially since I ordered some sachets of S-189.  I thought to myself, self,
what better place to discuss this critter than on AHA....

I am amazed at the similiarity of the Data Spec sheets PDF from the 2 different varieties

Scratches head, waits for discussion.....

All Grain Brewing / 1st ever Pilsner
« on: December 19, 2009, 06:55:14 PM »
Came in a little high on O.G. at 1.064 but since I was trying to split wort into 2 different
Beers...other is a Saison that gravity is a fair compromise between the two.
5 Gallons Pilsner w/ Fermentis  dry s 23
5 Gallons Saison w/ 3711 yeast

Looks like it will make beer   ;)

All Things Food / Roast Breast of Mallard and Scalloped Taters.
« on: December 19, 2009, 06:46:45 PM »
Roast breast of Mallard and Scalloped Taters.
I put the Duck into a baggie overnight with some Morton Tender Quick.
Then into a turkey bag
with some of my flattened (de-carbed) rochefort clone
a sliced onion and some dried Ancho Chilie hunks
Man that made some great flavor.

Wood/Casks / Good Material on Oak Barrels
« on: December 12, 2009, 11:38:55 AM »
I post for your reading pleasure a link to a copywrited article by Jim Liddil,
posted on in the library

Click the link here
Then Click the "Oak Barrels" sub heading. Kind of points one in the right direction.

Wood/Casks / Great new venue to talk about this aspect of the hobby
« on: December 07, 2009, 09:57:26 AM »
My thanks to the Admin for putting this area on the site/server.

Check out this video about using some casks for beer:

I for one, look forward to learning about some of the methods used to
age beers in casks.
Sources for great used casks that have had other beverages stored in them
How to properly treat the wood after you get an MT cask bbl (internal contact zone)
How to put bolsters on the ends of the heads
How to properly vent fermentation gasses
How to check the beer's progress
How to Tap the wood cask properly

Lets get some talk about this going on So perhaps interested folks can participate
and collectively we can shorten the learning curve....

And continue making great homebrewed beers by moving into new arenas of cask conditioning .

Commercial Beer Reviews / Avery "The Beast"
« on: December 05, 2009, 01:53:00 PM »
I have 2 from 2007 and one from 2009
The 09 bottle is reserved for my retirement party in 2014.
I have yet to taste this beer. I may or may not even like it...sheesh.
Anyone have experience and care to share their taste notes?

Commercial Beer Reviews / Avery Sui Generis
« on: December 05, 2009, 01:22:01 PM »
To quote a letter I sent to Adam Avery

I am sampling a bottle of your Sui Generis and am wishing I had purchased
more bottles while I was there!
What a delightful beer.  Similar to that flanders I made but the Cask notes
are there adding  great flavor suppliments.  The wine flavors come thru at the start followed at the finish
with the Bourbon notes. Sour, yet Pleasing on the tougue.
Great Job!  A Virtual Flavor Carnival.
Thanks for a very enjoyable experience.

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