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46
Wood/Casks / Re: (Small) Barrel size
« on: February 08, 2015, 06:26:13 PM »
What I found to be taxing was the fact that you will want to keep the barrel full.
So after the angels get their share you will find it a regular chore to accomplish this topping off.

Larger barrel, larger top off volume requirement.
Smaller barrel, smaller volume to top off.

You think you own the barrel,  but it owns you. (with me it was a borderline labor of love and now
I would not undertake the project again.  Live and learn.)   :)

47
Commercial Beer Reviews / Re: Trappistes Rochefort 10
« on: February 07, 2015, 10:28:17 PM »
Herman Holtrop clone of the Rochefort 8 is worth brewing.  So If you bump up the gravity
of the 8, you may be able to get very close???
It was the base beer for my wonderful  sour cherry solera.

48
Commercial Beer Reviews / Re: Coors Banquet
« on: February 07, 2015, 10:25:29 PM »
I haven't had one in years.

Yeah Keith, that was my motivation....and well it does not seem to deeply satisfy, but there is worse.

49
Commercial Beer Reviews / Coors Banquet
« on: February 06, 2015, 11:17:39 PM »
Flame suit is ON.....sacrilege to follow.....

Ok....I am having a couple of cans of this beer.  It used to give me a headache before
I could finish a couple cans....now it seems different, better, drinkable, clean, not much head,
streaming small bubbles.  Uh....a bit light on the palate compared to lagers from micro brewers
still flavorful and well, drinkable. Something you could do at hot summer picnic,
 tossing some cases in a horse tank full of Ice water while roasting a pig on the spit.
...harleys and live music thumping in the background.

 please note this was

NOT COORS LIGHT !!!

FWIW  I have had worse

50
Other Fermentables / 10 yr. old Beet Chablis pic
« on: January 31, 2015, 12:34:45 PM »
 ;D
This bottle has been in my cellar ten years since its concocting.  It is a nice Chablis with
overtones of sherry.  Heady alcohol, fruity aroma, legs on the glass.  I think I done gud.
Note the original red beet color has migrated into a brownish hue.

51
The Pub / Re: Postdoc Brewing
« on: December 18, 2014, 09:08:27 PM »
fist bump to you marc congrats

52
Wood/Casks / Re: age of Oak
« on: December 05, 2014, 09:21:53 AM »
Just little snippits of information when reading several cooperage sites. 
2-3 years of aging looks to be the time needed.
Bake your wood at 800 degrees....seems like some of these temps may be difficult
to reach and sustain imo. But use the search term cooper  or cooperage for more info.

http://www.voxmagazine.com/2014/09/a-k-cooperage-at-coopers-oak-winery/

53
Wood/Casks / Re: Cleaning and Care of a Barrel
« on: November 30, 2014, 10:56:22 PM »
I will advise you to NOT utilize the sulfur stick!  You may impart undesirable flavors
to subsequent fill.
Also do Not let your barrel Dry out by sitting empty.  It will develop leakage
and you will have to recondition it to hold liquid.

You can call Sandos at vadai wine and ask his instructions. I see a link for barrel care
on his site but unsure how to access the page as I do not have an account there.
http://www.vadaiwinebarrels.com/

There is some information at this link as well
https://www.homebrewersassociation.org/forum/index.php?topic=16135.0

54
All Things Food / Re: Growing food - The Garden Thread
« on: November 25, 2014, 08:12:56 AM »
Pinnah, It would be nice to be  planting garden #2 right about now.  At least some
cool weather crops. But that ain't likely at these northern latitudes.

55
Wood/Casks / Re: Whats the consensus on oak ageing with cubes
« on: November 21, 2014, 11:59:54 AM »
I have good luck with oak spirals.  Not as easily attainable and perhaps more
surface area exposing itself to the liquid than cubes.   But to answer your question in the
thread title, I vote yes.  I had good luck with the medium toast spirals used in the
imperial bourbon barrel vanilla porter recipe from Denny.  Tho he is not big into the oak.
I put the spirals in a vac pack bag of the bourbon and let the bourbon marinate the oak
in that vac pack bag for a while.  Then I just add that heavily oaked liquid to the porter at secondary.

56
All Things Food / Re: Those Brats
« on: November 10, 2014, 07:13:38 PM »
Yes thanks forgot to mention I do use a  small crock pot....only 2 of us so no need for
a 4 qt pot....the little half gallon one works great.

OH....and they go great with .....guess what.....BEER!

When I get close to kicking the  keg....that is the time.....

57
All Things Food / Re: Growing food - The Garden Thread
« on: November 10, 2014, 06:55:28 PM »
Pinnah that has to be the living end of your garden now....it is plumb Winter!

Beautiful greenry....Nice   :D

58
All Things Food / Those Brats
« on: November 10, 2014, 06:53:09 PM »
Take those bratwurst or other likely sausages and submerge them
in a good portion of 'estery' Belgian homebrew and cook em on low heat
for several hours....so dang yummy..... :P

59
The Pub / Re: Postdoc Brewing
« on: November 03, 2014, 11:54:51 AM »
Yay Tom!!  Good to see this glad for you.  Best of adventures to you.  hope you still
have some time for the science side of the equation as well.

60
Wood/Casks / Re: Tweaking RIS recipe for a bourbon barrel
« on: October 23, 2014, 10:14:01 PM »
I brewed extra and corny kegged it with the intent to use the extra to make up for the angels share.

I believe that is what they call the losses you are speaking about.

I have also used commercial beer to keep a wooden vessel full.  In the end it did not seem to matter
a whole lot either way.

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