Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Topics - 1vertical

Pages: 1 2 [3] 4 5 ... 18
Yeast and Fermentation / WLP940
« on: October 16, 2013, 03:09:13 PM »
Vienna Lager time again, ramping up the 6 qt starter of WLP940.  Prolly try to get 2-3 iterations
off of this yeast.  Be a good pilsen and victory malt with some czech saaz. base it around 1.050 O.G..

The Pub / In 1492
« on: October 14, 2013, 05:38:48 PM »
Columbus sailed.....anyway no holiday for me....I gotta werk!  :o

All Things Food / Pairing
« on: October 12, 2013, 05:33:19 AM »
Had a glass of Duvel clone and a slab of Cache Valley pepper jack cheese...
I gotta say that they go together very nicely....that is all.....

The Pub / Law
« on: September 30, 2013, 12:48:18 AM »
DON'T go all political with this please

Went on vacation and thought maybe I'd have a beer....then Nope...
aint gonna support this....
Realized I am glad that I do not have to live under this authority.
Be glad if you do not either!  Stuff at the state run liquor store
was priced about two times what it is here in BFE whyo.

All Things Food / Peppers
« on: September 29, 2013, 09:42:42 PM »
Man I just LOVE red ripe jalapeno~  They get this yum yum flavor kinda sweet/hot...
I scored a LOT of the red ones out of this tote at a Utah farmers roadside stand.
I am not so up to speed on the Ghost Pepper or the Moruga Scorpion....They are just
not available unless I grow my own. I can tolerate Habanero sauce or having them
with something.

Ingredients / hops direct order placed
« on: September 14, 2013, 08:01:33 PM »
my amarillos and others are enprocess.   ;D

disclaimer, I am in no way affiliated with hops direct but I am glad I can order from them

Classifieds / Recruiting in house Electronic Technicians
« on: September 02, 2013, 04:49:35 PM »
  I want to get the word out. The Main Post Office in Casper  WY has opened their inhouse recruting method for an Electronic Technician PS 10 level.  If you are currently in that slot,
you may transfer here if you desire.    if you could help me spread the word.
Since the postal services method of inhouse recruitment leaves some things to be desired for sure.
Thought there may be some office that was undergoing closure or excessing and their people could
come here.  We are short handed and have been for some time and there are 2 slots available.

View these jobs on e-reassign.
Help spread the word....if you can.

You MUST be currently FTR  in house (USPS) employed in this Craft.
Thanks in advance,

The Pub / Happy Labor Day
« on: September 02, 2013, 04:02:25 PM »
And for those that labored giving ALL!

The Pub / I like>>>>
« on: July 27, 2013, 07:39:48 PM »

Yeast and Fermentation / 1st all Brett beer
« on: July 20, 2013, 11:37:04 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 12, 2013, 05:27:44 AM »

Good to see this advancement

Commercial Beer Reviews / Timmermans Kriek (Lambic 4% ABV)
« on: June 27, 2013, 07:36:02 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, 02:35:03 PM »
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 08, 2013, 05:07:53 AM »
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

Pages: 1 2 [3] 4 5 ... 18