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2536
Yeast and Fermentation / Re: S23 Lager Yeast from Fermentis
« on: February 14, 2010, 12:23:01 PM »
The longer this sits in my garage in the Keg, the nicer it gets.
Tutti Fruti is not apparent at this point. Some Haze but
from day to day this too seems to be going bye bye...
Kind of a roller coaster ride with this yeast but in the end...not too shabby.

2537
General Homebrew Discussion / Re: What's Brewing This Weekend - 2/12
« on: February 14, 2010, 11:30:21 AM »
In between sparge 1 and 2 on that stout...smells so dang good!
Brew On bros!

2538
Commercial Beer Reviews / Re: Ommegang
« on: February 14, 2010, 07:57:57 AM »
I cried too. At my first sip. Then I threw up in my mouth a little.
Did you relocate to Idaho yet?

2539
Kegging and Bottling / Re: Do I have a kegging issue?
« on: February 14, 2010, 07:51:29 AM »
Curse my pin locks with no relief valves! Guess I could always put a lock on the gas post.
Yep just do this....as the liquid fills the keg, the gas will exit the lock...

2540
All Things Food / Re: What kind of beer would you serve with BBQ Chicken?
« on: February 13, 2010, 12:43:22 PM »
I'm sipping my Sour Saison, and I gotta say, this would go great with
some kind of BBQ chicken! It is in the line of Orval...and a lil Roselare...
and of course Saison fermented with WY3726 which is a tart yeast.

So I suppose sweet bbq chicken would be a contrast with the sourness
of this beer....but not an unwelcomed contrast.

2541
All Things Food / Re: Beer floats
« on: February 13, 2010, 12:39:41 PM »
Hi Jeff,

The best I've made though uses Young's Double Chocolate Stout and vanilla ice cream; DELICIOUS!!!!!

Cheers,
    Janis    ;D
I drank my Young's and envisioned this lovely combo....Now, I will have to try it...never had the courage
to until this juncture  ;D

2542
Kegging and Bottling / Re: Do I have a kegging issue?
« on: February 13, 2010, 12:10:42 PM »
I Really like the sterile siphon idea. In fact, I used to do the same thing with and orange cap and racking cane. But, now I pretty much ferment in buckets. Any thoughts on a way to start a siphone the same way, but in a bucket?

Weaze, I got a short chunk of 5/16 tubing and a hose clamp....clamped the tubing to
a Liquid OUT keg connector....the other end of this hose gets slid onto the bucket's valve...
I fill the keg with co2 then pull the relief valve open and then open the bucket valve,
beer just runs down the long ss tube to the bottom of the keg....Nice.

2543
All Things Food / Re: Ethnic Cooking
« on: February 13, 2010, 11:49:59 AM »
But the pin feathers look so soft! ::)

2544
General Homebrew Discussion / Re: What's Brewing This Weekend - 2/12
« on: February 13, 2010, 08:47:45 AM »
I need to make a Stout. Got 2 kegs ready to kick. Something like a Beamish
won't be a clone cause I need to use the hops I have on hand. Tetnang..
I need to use up the dry yeast on hand that is about to expire...Nottingham...

goes like this...
6 lbs M.O.
.5 Wheat
.5 Pale Choc
.18 Roast Barley
.25 Blk Patent
.25 Carafoam
1 lb flaked maize
1 lb cane Jaggery


2545
Pimp My System / Anybody want a new toy?
« on: February 12, 2010, 09:02:09 AM »
No idea how much they cost but it is an electronic hydrometer
http://www.densityanalytics.com/index.htm

2546
Yeast and Fermentation / Re: What to expect from cultured dregs of Orval?
« on: February 11, 2010, 08:17:05 AM »
Don't make me tell a lie.  IMO the short answer is NO, because
sugar is not the only vector of metabolism present in a brettanomyces
cycle, there is also bacteria at work and the food chain is not the same
for them.  I have not personally experimented with bret enough to
assertively answer your question....someone else may be better qualified.

2547
Yeast and Fermentation / Re: What to expect from cultured dregs of Orval?
« on: February 10, 2010, 10:44:54 PM »
From what I know about them, those Brett bugs like the beer after the yeast
have finished with it....so Yeah I would say go for it...and you needn't worry
about the dregs...unless you desire only to add them. I added the
entire beer....with good results.

2548
Ingredients / Besides using Food Coloring
« on: February 09, 2010, 10:50:14 PM »
What is the weirdest colored beer you ever made and....
How did you color it?

2549
General Homebrew Discussion / Re: Gonna Get Some Vienna Malt
« on: February 09, 2010, 12:25:32 PM »
Not sure of the malt bill, but IMO the beer made my Modelo
" Negra" is great beer. And some say it's  a Vienna lager.....

2550
The Pub / Re: 100 Yr Old Scotch Whiskey recovered
« on: February 09, 2010, 07:59:53 AM »
It would be interesting from a historical perspective, but I was always under the impression that once a spirit was bottled its character changed very little after a short maturity phase.  So it may only be 100 year old, 6-year whisky.

That is a point I considered....the only true way to know is to get a Taste....
Bet the average joe schmoe...won't be able to do that!
Heck, even be lucky just to find the tasting notes from someone else...

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