Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Messages - 1vertical

Pages: 1 ... 3 4 [5] 6 7 ... 180
Wood/Casks / Re: Woodinville Whiskey Co. Barrel
« on: August 03, 2015, 05:18:51 AM »
After reading your question these things came to mind.  A small bbl has more of the contents
exposed to the wood so less time is required to impart the flavor profile of the wood.   I aged
a beer in a fresh dumped 10 gal wine bbl once and believe that you will get results in as little
as 30 days.  A RIS is strongly flavored in its own right and a bit more time will prolly not hurt.
So your plan seems on target.

The other thing is to consider putting a hole in the flat end and use a SS nail to plug the port.
That way you can take small non invasive samples easily.

The Pub / Re: Mezcal (artisnal)
« on: July 28, 2015, 06:30:10 AM »
MDixon, I saw that brand available online and balked at the  But may get a wild hair
and bite the bullett.

dkfick, that appears to be the aged variety.  Post your taste notes.  I am personally
wanting the Joven. And believe it is better young than aged YMMV

All Things Food / Re: Smokin time
« on: July 25, 2015, 03:01:46 PM »
For a wonderful and oriental flared poultry smoke  I was wowed with  this mix....

1/4 lb of black loose leaf tea
1/2 cup of brown sugar
the peeling of 2 oranges or tangerines

mix the above and put in an aluminum or sacrificial pan and flame under it ....
The sugar melts and the orange oils  flavor the tea smoke...highly delightful. 8) 

The Pub / Re: Whiskey
« on: July 23, 2015, 10:01:21 PM »
I just cracked open a bottle of Low Gap white Rye....OMG so good and smooth....ahhhhh

The Pub / Re: Mezcal (artisnal)
« on: July 23, 2015, 09:44:30 PM »
I may have to try some pechuga if I can locate a bottle.
You might give the bacon heads a run for their money with that stuff.... :o

The Pub / Re: Mezcal (artisnal)
« on: July 20, 2015, 09:57:39 PM »
I think "no gusano" is a decent brand.  And  "illegal" may be worth a try...
But then these are perhaps more commercial than artisnal

The Pub / Re: Mezcal (artisnal)
« on: July 20, 2015, 12:28:11 PM »
arrival of Alipus has occurred.   Well worth the wait and all I can say
is you whom are not variety challenged should taste this mezcal.
It is nice and worth the wait and the extra shipping.!!

The Pub / Re: Mezcal (artisnal)
« on: July 18, 2015, 03:28:48 PM »
My order of Alipus is due in next week anxious to try
Alipus San Andres ... Complex, rich, intensely floral.
Alipus San Juan del Rio ...  rich, smokey, pleasantly sweet.

Brand description from Caddell Williams
"    ALIPUS, bottled at the Los Danzantes distillery in Santiago Matatlan, is Mexico’s best-selling authentically artisan mezcal. It is produced in limited amounts, and we are fortunate to obtain enough of it to sell into the USA market. It is fabulous, fabulous product. I have been, with real pleasure, to all three of the distilleries, any of them a 2- 2 1/2 hour drive from Oaxaca City. When Jaimé Muñoz and I visited San Andrés, we got lost, passing the same funeral procession 3 times.

    Alipus is a wonderful demonstration of what’s special about artisan distillation. Each distiller has his own way of approaching the delicate task of purifying and focusing the flavors and aromas he’s extracting from roasted and fermented mature agaves. In addition, you can also recognize the influence of soil and altitude as expressed through the classic agave species espadín(genetic ancestor of tequila’s agave weber).

       Alipus artisan mezcals are distilled from agave espadín by the same tiny family distilleries who supply the Mezcalero bottlings (the difference being that Mezcalero batches are distilled from wild/semi-wild agaves)."
end quote

There are many others....

Euge....they sell good mezcal in your location?

The Pub / Re: Mezcal (artisnal)
« on: July 14, 2015, 06:24:58 AM »
I found the price to be steep someone is getting a nice premium.  I am thinking that good
mezcal should be Fresh and not aged, clear in color and the dang worm thing is a gimmic.

The Pub / Mezcal (artisnal)
« on: July 13, 2015, 11:04:21 AM »
Ok we have a whiskey thread that goes pretty deep. So what say the masses on this topic?

I had a bottle of Vago Mexicano sampled it and thought it gave me a headache. Was NOT the mezcal
because the rest of the bottle did not give that result.  I did find it smokey, floral and earthy
with a smidgeon of water to open it up....I would buy it again only change the variety just to see.

I wanted to try alipus but there was not a drop to be found in BFE whyo...

If you want to delve deeper check out the web presence of VAGO they are as much about
building from the agave as we are about building from the grain YMMV.

The Pub / Re: Choose your obsession
« on: July 05, 2015, 07:47:30 PM »
There is this really affordable cheese press on the bay...... :-\

The Pub / Re: In the immortal words of Ken Kesey....
« on: June 29, 2015, 10:12:03 PM »
I've been thrown under the bus, does that count?
Only if there was a distinct "thump thump" afterward.....

Commercial Beer Reviews / Re: Commercial Saisons
« on: June 29, 2015, 06:22:07 AM »
Finally got to try FunkWerks.  It is for sure worth a visit if you get the chance.
The Saison was so nice flavorful and clean...if that is a word you can use with saision.
Had the bbl aged quad and it stood out as a great beer also.  I liked the strong belgian golden
and the apricot saison as well.   Had to drive so had to stop tasting.

Wood/Casks / Re: How to proceed with oak cubes?
« on: June 29, 2015, 06:16:56 AM »
I would suggest that you sanitize the oak with your distilled spirit, then ditch the spirit, and
put the cubes into secondary with your beer. Leave in secondary until you achieve the
flavor profile you desire.  For the method of insertion, I would suggest a weighted nylon mesh
bag to hold your cubes submerged in the beer.

Wood/Casks / Re: Porter burbon oaked and dryhop
« on: June 17, 2015, 06:01:22 AM »
I just made Denny's BVIP and put about 2/3 cup of bourbon into 5 gallons of porter.  The bourbon
was kept in a vacuum bag with an 8" Oak med toast spiral for prolly 6-8 months.  The beer is
very good.  One oz of bourbon is not a lot in 5 gallons of beer. Add one ounce at a time and taste
until you get your desired result.

Pages: 1 ... 3 4 [5] 6 7 ... 180