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

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.

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.

There is some information at this link as well

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.

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.

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.....

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 is plumb Winter!

Beautiful greenry....Nice   :D

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 dang yummy..... :P

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.

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.

The Pub / Re: Huge news from The Weaze
« on: October 13, 2014, 07:05:30 PM »
I mean this in the least gay way possible... I am intrigued.
Google will get there..... :-X

The Pub / Re: Huge news from The Weaze
« on: October 07, 2014, 09:43:13 AM »
Congratulations Weaze! 

Ingredients / Re: Serebrianka Hop
« on: October 03, 2014, 10:19:25 AM »
I have been mulling over how to describe this with taste notes.  Today
I was having a burger steak with a little A-1 sauce and this beer was
in the mix.  I got a fairly strong note of Black Licorice in the olfactory.
Took me a long time to recognize this because I do not eat Black Licorice.

Yeast and Fermentation / New Yeast 'Thermo tolerant"
« on: October 03, 2014, 09:33:07 AM »

The Pub / Re: What's the Weather Like Where You Are?
« on: October 03, 2014, 09:13:13 AM »
Snowed last night 

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