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Beer Travel / Re: Trip to Texas
« on: February 25, 2010, 10:47:05 AM »
Even if it's not in Carrollton, you may see it over by 6 flags...

Like Seafood?  You just hit the jackpot!
The beer line up is pretty much standard fare....

The Pub / Re: Avery Sour Fest
« on: February 25, 2010, 09:17:37 AM »
Sent you another email... ::)

The Pub / Re: Avery Sour Fest
« on: February 25, 2010, 08:34:43 AM »
Kewl How will I know it's you...? Put on a  Green St. Pattys Derby...

I have visited the barrel room on my tour.  I am bringing about 176 oz
of my sour beers to share with Adam and the Crew... (8- 22 oz bombers)
4 bottles of my flanders red and 4 of a sour saison.

Sent you an email

The Pub / Re: Home Distillation
« on: February 25, 2010, 08:30:08 AM »
I read on that forum turbo yeilds an inferior result....

The Pub / Re: Why is Dead Guy Ale so expensive?
« on: February 24, 2010, 10:54:21 PM »
Yep.... rolf

All Things Food / Re: Ethnic Cooking
« on: February 24, 2010, 10:51:53 PM »
Somebody please detail the preparation of Plantains....
thanks in advance. ;D

Yeast and Fermentation / Re: S23 Lager Yeast from Fermentis
« on: February 24, 2010, 10:47:44 PM »
Funny this post came up as I just tapped that keg today.
It still tastes of the fruitiness but it is not intolerable.
Drinkable but does have an aftertaste .....If I were giving
someone a taste of my beers for their 1st time, this would
NOT be the beer I would let them try....for fear they might judge
my work harshly. Some may like this flavor however.....

General Homebrew Discussion / Re: Modern German Brewing Practices
« on: February 24, 2010, 12:37:23 PM »
Since Zoigl beer is kind of an old tradition I suppose it is out of topic range
for the OP's subject. I do not want to stray from the subject, but had to ask.
I have never tried Zoigl beer and wondered how it
compares to the Modern brewereys discussed here.  Have you ever
hosted the Zoigl?

Ingredients / Re: Besides using Food Coloring
« on: February 24, 2010, 12:31:44 PM »
Point taken.... ;D

Yeast and Fermentation / Re: First lager attempt
« on: February 24, 2010, 11:26:34 AM »
Ken has some sage advise for making lagers on his sight.

Ingredients / Re: Besides using Food Coloring
« on: February 24, 2010, 11:20:59 AM »
Hey...St Patty's Day is coming up fast.  ;D
Too fast for this year to have beer ready by then....uhhhhhh ....kind of gives
a different sense of meaning to the term Green Beer! ewwwwwww

Hydrometer tube party anyone?

The Pub / Re: Home Distillation
« on: February 24, 2010, 09:00:44 AM »
I know a guy that distilled some beer that was hit with the dreaded acetobactor.  I should ask him how that turned out.   ;)
I wonder if he managed to make a good "Save" on his labor?

The Pub / Re: peace out
« on: February 24, 2010, 08:09:12 AM »
If you go into production of those DIY attic antenna, send me a PM
cause I have all the stuff to make one, but am just too lazy.
I got a chili cook off coming up, wish me luck. Feel free to contact
me if Whyomin ever calls you to visit.

Ingredients / Re: Besides using Food Coloring
« on: February 24, 2010, 08:04:10 AM »
I've heard of people using beet juice for some halloween beers to make them blood red, but I have never tried that one.
My beet wine is red and I suppose this would definately yield a red color. Starchy enough to
mash after you gelatinize them too I'll wager.

Ingredients / Re: rice hulls
« on: February 24, 2010, 07:59:41 AM »
I use rice hulls regularly in my brewing.  I put about an inch thick layer
over the braid in the tun. I add hot water to the tun to Preheat the critter.
Then I swish the hulls and hot water around to wash the hulls...Yes,
the rice hulls are dirty as you will see.  Then I just open the drain on
the tun after the preheating and drain the dirty water out. Couple of times
of seeing the run off from them, no way do I want that in my beer.

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