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

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

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.... :-\

I am salivating!

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...

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.....

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

Wiktionary says it simply

to dispose (third-person singular simple present disposes, present participle disposing, simple past and past participle disposed)

(intransitive) To eliminate or to get rid of something.
I dispose of my trash in the garbage can.

All Things Food / Re: Marmite
« on: March 08, 2010, 10:45:16 AM »
 :-\  I tossed the only bottle I ever obtained....after a small sample.

Funny thing is, I can tolerate fleischmanns dry yeast in my pie hole...

as was mentioned, I may have to re-try as tastes change

All Things Food / Re: Work Potlucks
« on: March 08, 2010, 10:41:28 AM »
@ werk Chili Cook off tomorrow.....I will be entering a Red   ;)

All Things Food / For Weazletoe.....CANDIED Bacon
« on: March 08, 2010, 10:17:29 AM »
Barry, I have not tried this yet, but I saw it today and thought OMG
I have to show it to check it out and let us know if you
dig it...

Beer Travel / Re: Where to Go (and stay) in Austin, TX?
« on: March 07, 2010, 07:23:14 AM »
I bet this would be a good gig...
"Austin City Limits"

and check here for "Stuff"...prolly spam but hey maybe good info

Beer Travel / Re: So, Finally heading for Europe tomorrow...
« on: March 07, 2010, 07:14:48 AM »
I wanna goooooooo

Classifieds / disregard
« on: March 07, 2010, 07:09:27 AM »
Got the set finished....thanks disregard this

The Pub / Burning Man 2010
« on: March 06, 2010, 08:08:23 PM »
Dang I am prolly too long in the tooth to make it...but what a trip!
Anyone here planning on making Burning Man 2010??

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