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Yeast and Fermentation / 1st all Brett beer
« on: July 20, 2013, 04:37:04 PM »
This is my first brew with a BKyeast organism. It is the C3 isolate from Cantillon Iris beer.

OG is 1.052  Wert consist of  8# of gambrinus pils 1# of Victory and about a quart of cooked
steel cut oats and their cloudy liquid....I added about 4 dessert spoons of lactose for the brett to chew.
Hops were about 3/4 oz of Belma and 1/4 oz of Hallertau  SRM is about 7-8 color.....its in the bucket
and we shall see  how long the lag.  Anxious to see what happens, the starter liquid was at the vomit note stage....not bad but present and there was a little filmy looking pellicle? on the surface.
about 1/2 inch of spawn laying in the bottom of a half gallon mason jar some was white color
some had migrated to a tannish color I poured off most of the starter liquid which had cleared
fairly well and just used the yeast cake on the bottom.....fingers crossed.
Launch temp was in the 70's Brett likes it warm....?

Yeast and Fermentation / ECY new WWW site
« on: July 11, 2013, 10:27:44 PM »

Good to see this advancement

Commercial Beer Reviews / Timmermans Kriek (Lambic 4% ABV)
« on: June 27, 2013, 12:36:02 PM »
Wow, This is a good bier for a hot summer afternoon.
Low carbonation yet crisp on the palate with carbonic bite.
Virtually no head and a faint ring of bubbles around the periphery
of the tulip. Some faint wet dog aroma.  Pour is nice cherry red and
clear. Taste is bubblegum cherry not sweet tho, tart. Not at all medicinal.
Body is not heavy but light. Some mineral. Nice beer well done.
advise you to try if you can. Thumbs up

Wood/Casks / Good to know
« on: June 14, 2013, 07:35:03 AM »
Over at the Funk Factory, I found a plethora of neat oak barrel information
Have a nice read, I know I did!

Edit: even photos and essay on how to ss nail a sample port.

Wood/Casks / Ullage Practices
« on: June 07, 2013, 10:07:53 PM »
How to keep your wooden cask topped off.  I would entertain some ideas and
or recipes since of course, I need about 1-2 gallons more in my solera. 

It is a sour and I suppose that I should just consider keeping something
neutral and simple....

What do other folks do?  Any recipes methods please share.
I have even utilized commercial bottled beer to top a cask ...something that
seemed close to the mother contents.
Thanks in advance

The Pub / I brewed
« on: June 01, 2013, 09:29:36 PM »
Today the base ferment for a solera pull and migrate to lambic sour the solera thing....
It was briess pilsner and a couple handfuls of acidmalt and some 4 yr. old strisselspalt the whole house smells like CHEESE.  :o

All Grain Brewing / Conditioning Unmalted Wheat Berries
« on: May 30, 2013, 12:02:25 PM »
One more question for the conditioning gurus.
I plan to use 30-40% unmalted wheat berries in a bio-hazard lambic.
Yes, I am taking the solera to uncharted territory.
The grain is rock hard dry and should be crushed prior to the mash.
there is no husk on the wheat so .....If I were to mist spray the
4 lbs of wheat berries a day prior to the grist mill, Would this yield
a better end result? I am inclined to think it will be easier to mill when
slightly moistened. 

All Things Food / Stout, Beef and Cabbage Stir-fry
« on: February 24, 2013, 07:00:45 PM »
Found this in the current Southern Living Mag. Tried it and it Simply Wowed us...

12 oz stout (i used Sam Smith Imperial)
(4 oz from the pint into my beer glass for later!)

in a mixing bowl whisk together the following
2 Tblsp Tomato Paste
1Tsp Brown Mustard
3 Tblsp Honey
1 Teaspoon crushed whole caraway seeds (love my mortar and pestil)
1/2 teaspoon salt
1/2 teaspoon fresh cracked pepper
set aside

Mix 1 Tblspoon regular flour and 2 Tablespoons of water
Set aside

Cut up a cup of carrots in to 1/2 inch slices
Cut up about 8-10  one inche wedges of a cabbage head
Put these both into a large microwave casserole dish with lid and add 2 Tblsp water
Microwave on high 8 to 10 mins stirring once until slight crispiness remains.
Keep warm

Peel and Cut a small sweet onion in half then slice thin. Reserve

Cut your tender stir-fry beef (.75-1 lb) into 3/4 inch bite sized chunks

In a large skillet add a tablespooon of Olive oil heat to fry temps and add the
beef. Stir and fry to brown the outside and leave the center pinkish. 3-4 mins should work
remove the beef and set aside keeping it warm.

add a splash more olive oil to the skillet and fry the onion slices in until they are tender clear
return the beef to the skillet and stir in the beer mixture. Add the flour water mixture and
stirr over medium heat till all is bubbly hot.

Serve by dishing cabbage carrot mixture on plate and ladle beef/beer sauce over the top.

Wonderful and simple dish ....sorry no pic

The Pub / Fly Fisherpeople....tyers?? BEAUTIFUL
« on: February 19, 2013, 11:53:35 AM »
Offer is Gone

Hey all this guy was out in the yard froz stiff this mornin.

Beautiful plumage.  I am keepin the tail feathers!!

However, If anyone else wants the other plumage, Let me know ASAP
and I will pluck em out of the carcass bag em up and IF you agree to
pay shipping, Glad to send them to you....  PM format please....
I will Not be liable for any unknown microbial issues as a result of
the reciept of this plumage.  Don't know why he died, Poison? No gunshot wound....??
Offer can stand until 2-20-13 cause after that hes gettin stale

Wyoming Fish and Game was contacted and they did NOT want the carcass.  It was destined
to reside in the dead animal pit at the landfill so I thought maybe someone would want ....

All Things Food / My new Love affair with Pho
« on: February 09, 2013, 02:22:19 PM »
Damn we have this little restaurant and I cannot get enuff
of the Pho Ga....The man has taken a shine to us and is willing
to help me make some.  I looked on the www and found many
recipies (Euge says good pho a closely guarded secret) but none
seem to match what the proprietor says he makes his from.

Now to find some huge beef marrow bones and vietnamese cinnamon
thinking I am goin to sub some amber belgian candy for "rock sugar"
my new comfort food!
Pho Ga in the photo here...mmmmm

All Things Food / L.A. Bacon Festival
« on: February 09, 2013, 09:23:19 AM »
I am not affiliated nor can I attend.  I put this up for your pleasure and dissertation.
Anybody attending? please report back.

Unless you are in Iowa...then report about this as well...

I think I smell BACON

Commercial Beer Reviews / Shiner Wild Hare Pale Ale
« on: January 20, 2013, 09:34:27 PM »
First off, I would say a BIG thank you to Euge for funneling this in my direction.

I finally got to trying a snifter of this, After I had a homemade my palate
is not spot on perhaps. (not that it ever was)

Nose is not forthcoming and if anything reminds me of wet dog...yep thats right weak wet dog.
almost verdigris coppery smelling.  I took a small sip and was like....dang NO mouthfeel kinda
watery. That was after the saison of course so maybe expected.
The Beer poured a coppery light amber in the glas and the head was shortlived and a small
ring of bubbles circle the brew perimeter.
Next sip was more better and hoppy, I had become acclimated and it was like yeah...ok I can
do this.  After that I find it to be a nice brew once you get past the smell....light and clean
on the palate not real hoppy as the label/name might have you believe.  If I could find this beer
up here in BFE whyo, I would prolly get some from time to time just to alternate from the
New Belgium scene.  Crisp and forward hoppy, not agressively hoppy. Malt takes a back seat.

Wood/Casks / When do you RETIRE a barrel or solera?
« on: January 20, 2013, 04:40:33 PM »
I mean I have learned my lesson, the thing keeps making great beer

It is cherrylicious goodness.  I however have learned that it owns me
and not the other way around. I need to keep it full ....or waist my efforts
on oxidized yuk....vinegar?

So i need 2 more empty corny kegs and rack the thing empty and ....sell? scrap? burn?
WTF?? is next?  More bugs? Decisions Decisions....what say the masses?

All Grain Brewing / Shore is purty
« on: December 13, 2012, 07:14:24 PM »
Today's Lager went nicely hit all the numbers did a 90 min mash and 90 min boil...
It is already bright...9.5lbs of breiss pils with a handful each of bel aromatic, bel carafoam, wheat
and acid malt + .5 lb of victory....add some oxygen 53 degrees and pitch a LOT of re-hydrated s-189 thank you boulderbrewer.

Edit: Hops were 90 min addition of Sterling whole and 20 min addition of Belma

all winter in the cold garage and this will be a joy come early spring....


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