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.

Messages - 1vertical

Pages: 1 ... 160 161 [162] 163 164 ... 180
Ingredients / Re: Cherries
« on: April 11, 2010, 08:15:49 PM »

  You'll be OK as long as you don't mix the cyanide with zinc ;D

Rolf pretty funny that one!

Ingredients / Re: Cherries
« on: April 11, 2010, 06:02:05 AM »
Ok tubercle, I am planning on consuming toxic ETOH and Cyanide...(cherry pits contain Cyanide) OMG! :o

Beer Travel / Re: couple pics
« on: April 10, 2010, 06:47:30 AM »
Beer porn is seductive!  Now, me thristy :D

General Homebrew Discussion / Re: Forgot to Sanitize my carboy!!
« on: April 09, 2010, 07:06:11 PM »
I'll just add that IF it does get funky buy a 5 gallon carboy
Rack the beer to that
Put it in the basement/broom closet for a year
Pull a sample and taste it

Worst case, you have an extra carboy
Best case, you have a great "wild" beer
+1 so true, don't be too hasty to join your beer with the ocean

Galvanized = Zinc
Zinc is dissolved by acid and excessive Zinc is toxic. I wouldn't risk it.
Wikipedia has a pretty good write up. The toxicity part is about 2/3 of the way down.

Here we go again....ingesting toxic ETOH....AND toxic Zinc! :P

If I had my columbus hops, I would do the avery Hog Heaven clone But
Instead I am taking the wkend off and going to the jade patch to look for rocks.

General Homebrew Discussion / Re: What are your house styles?
« on: April 09, 2010, 06:53:05 PM »
I had not thought of this, geeze if I could only make the circuits to everyone's "house"
what a smorgasbord of beer!

If you were to come to my house most likely you would find a Saison lurking around
AND a Stout / Dark of some type. Soon you will be able to tip an oaked rochefort fairly
regularly here as I have to keep that oak solera going.  Coming up is a dry hopped American
strong lager AND a Maibock because it is almost Mai....Cheers!

We have started to make our own soad pop as well and so there is some non-al around too.

Upcoming events are going to be an attempt at an Avery Hog Heaven Barleywine style.

geeze, so many different beers, so little liver..... :-\

Ingredients / Re: Leery of dry hopping with homegrown
« on: April 08, 2010, 03:27:44 PM »
I just saw this thread. Since I keg my beer, I dry hopped for the first time a little while back.
I took a different approach, I put the dry hop ball and hops in a sanatized keg with a lil distilled water
enough to cover the hop ball.....Then since the beer is a delicate pilsner and I don't want any O2 or light
problems, I carbonated the water/hop keg with CO2  after that got carbed, I then transferred keg to keg
the beer into the water+hop Keg.  I have tasted one sample pull from this keg, and it seems nice so far.
It is still lagering for a couple more weeks.

Yeast and Fermentation / Re: Mystery yeast.
« on: April 07, 2010, 02:58:20 PM »
While I may do a little sumpin sumpin with a saison now and again I won't be brewing any more dubbels tripels or abbeys.

That's the saddest thing I've ever heard. :o

Eh? Pretty sad and downright questionable.

Ingredients / Re: Cherries
« on: April 07, 2010, 11:30:57 AM »
Interesting. I have heard or read that some brewers recommend using nonpitted cherries. Perhaps related?
How much do you plan to use?
I ordered 1/2 pound and will taste it when it arrives. that will give me a better idea.
Tom, we have a discussion going here about this as well...

Ingredients / Re: Cherries
« on: April 06, 2010, 08:58:39 PM »
Might deserve a heading all on it's own, but
I was given the insight to try a spice called
Mahlab, which is the heart of a cherry pit.
Ste.Lucie Cherry I plan on adding some of this
when I sour and cherry the beer that I am currently working on.

It has proposedly the flavor of almond and cherry.
to me that is a good combination.

Beer Recipes / Re: sour cherry rochefort brett in oak
« on: April 06, 2010, 08:13:52 PM »
I just got 1/2 # of Mahlab shipped to my addy for $20.00 thought that was a fair price.
Sounds like such a delicious addition....almond....cherry....mmmmmmm....going in the solera.

Wood/Casks / Re: Rolling Solera stand (pic)
« on: April 06, 2010, 11:24:06 AM »
sweet.  Now what is in that puppy?

Put the rochefort beer in the Oak this AM<

Rolling solera stand rolls fully loaded just fine...I am careful when moving it tho....
lift the wheels up over thresholds etc. She is HEAVY

Beer Recipes / Re: sour cherry rochefort brett in oak
« on: April 06, 2010, 11:02:09 AM »
On the record, The rochefort is in the oak!  That was a job and
a learning experience.  Lots of clean up now.

Let the Solera Roll!  8)

Yeast and Fermentation / Re: Culturing Yeast From Commercial Bottle
« on: April 06, 2010, 06:22:34 AM »
I just pour in a couple ounces of sterile wort and cap it with foil and swirl a few times a day for about a week then step up to a 500 ml starter and ferment that to completion and then go on from there.

Be aware that Orval centrifuges out as much of their primary yeast as possible and then adds brett so it is questionable what exactly you are going to get. Probably mostly brett, though some house yeast probably will still be present.
Orval Brett will colonize your beer rapidly. You will have funk in no time.

Pages: 1 ... 160 161 [162] 163 164 ... 180