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2446
General Homebrew Discussion / Re: When is it cheating?
« on: March 24, 2010, 09:39:24 PM »
I think blending is accomplished easily with a graduated cylinder and a couple
source beers and a couple glasses.....that way, you get the basis for a ratio and can reproduce
your results if you hit on something you like.   ;D

2447
Kegging and Bottling / Re: Keg posts and poppits
« on: March 23, 2010, 10:43:15 PM »
A great method to look for keg leaks is to cut a section of an old
automobile tire innertube...bout an 8 inch long chunk.

Stretch this over the top of the keg down past the hand holes,
and then fill the thing with water....you can tell ez.

2448
Kegging and Bottling / Re: Any advice on priming with Maple Syrup?
« on: March 23, 2010, 10:40:56 PM »
My result of fermenting maple syrup, were tolerable, but be aware
that it really really tasted like Sherry.

2449
General Homebrew Discussion / Re: When is it cheating?
« on: March 23, 2010, 10:19:19 PM »
OMG, when I was learning what a Belgian beer was, I actually put a half teaspoon of
balsamic vinegar in a glass of Shiner Bock....I  cheated....please don't tell anyone.  ::)

2450
General Homebrew Discussion / Re: Arctic Alchemy..
« on: March 23, 2010, 10:08:35 PM »
Chris,
I think you have been busy. Let the adventure begin. Nice site and what
better way to keep this thing rolling along.
 :P

2451
Beer Recipes / Re: sour cherry rochefort brett in oak
« on: March 21, 2010, 04:48:49 PM »
I am in central bfe Whyoming...why?

2452
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...... :-\

2453
All Things Food / Re: For Weazletoe.....CANDIED Bacon
« on: March 21, 2010, 08:54:52 AM »
I wondered when you would find this thread... :D

2454
Yeast and Fermentation / Re: stuff I'm finding under the microscope
« on: March 20, 2010, 08:11:45 PM »
Those things seem to grow though. I don't remember them being that large before.

Kai

Kai, I googled rod bacillus and believe that is what you are looking at....
we do live in a biological soup of sorts.

2455
General Homebrew Discussion / Re: Dry Hop temerature?
« on: March 13, 2010, 12:31:36 PM »
plan on Sterling for my dry hop...since I like the results
that New Belgium gets using sterling in 2 below...


Thanks Denny

2456
General Homebrew Discussion / Re: Dry Hop temerature?
« on: March 13, 2010, 12:14:45 PM »
Somehow this is clear as mud. 
To Dry Hop a Lager (which should be kept at COLD temps)

just do it....?

do it before cold crashing?

Don't do it...?

I do not desire to vary the temps (warm up) on my cold lager to accomodate
the apparent better result from dry hopping at higher temps.

BUT, I do want to have dry hop results for my lager.... :-\

2457
I am salivating!

2458
Wood/Casks / Re: What type of beer would you put in your bbl
« on: March 12, 2010, 10:23:11 AM »
Here is a link to a posting Jeff made about this...
http://www.homebrewersassociation.org/forum/index.php?topic=843.0

2459
Wood/Casks / Re: What type of beer would you put in your bbl
« on: March 12, 2010, 10:09:27 AM »
Thanks, now you have given me a term I was not familiar with...solera...and
the associated reading that goes with that.  Learning as I go.....

2460
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

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