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Messages - curtism1234

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Beer Recipes / Re: Avery Rumpkin(ish)
« on: April 27, 2016, 01:48:28 AM »
I have not brewed with them before. Morebeer has a few of their flavors and it looks like solid reviews.

Thanks, I may give Avery a try before making this.

Beer Recipes / Re: Avery Rumpkin(ish)
« on: April 23, 2016, 11:25:19 PM »

Beer Recipes / Avery Rumpkin(ish)
« on: April 23, 2016, 05:27:57 PM »
I'm in love with this beer but not at $12 per 12oz...
It's an 18% a funky amber type ale brewed with pumpkin pie spices and rum barrel aged.

I don't have to hit it exactly. I'm thinking about building off of my tripel recipe with Wyeast 1214. I understand this may be a bit muddled, as is Avery. ABV about 8 1/2 prior to rum addition.

Something like:
71% Pilsner
13% Munich 10l
7% Carawheat 46l
9% Cascade Pumpkin Candi Syrup 12l
El Dorado 8 year rum to taste, probably around 6-8 ounces for my 3 gallon batch
Wyeast 1214

Any thoughts?


All Things Food / Re: Smokers: electric vs gas
« on: February 03, 2016, 03:10:16 PM »
Gas?!? Elec!?! That's not REAL BBQ. It has to be charcoal or a stick burner. LOL.
Seriously, I've heard Masterbuilt smokers are pretty good. I've seen them in Gander Mountain. I imagine Cabela's has them, too.

I agree, half the fun is staying up all night drinking and putting more chunks in every couple hours. Although lately, I have been smoking my pork all day in the regular bbqpit and then putting it in the oven overnight to finish. Once it has been smoked for a significant amount of time, there's not really a need to keep having the smoke hit it imo.

I'll probably eventually get an electric smoker

General Homebrew Discussion / Re: Blueberry ale
« on: February 01, 2016, 10:19:13 PM »
My opinion would be if I was using MO as the base malt I'd probably want blueberry as a background flavor (as in "do I taste blueberry?") instead of an in your face blueberry as you would a wheat beer.

Maybe something in the direction of an amber or brown.
But that's my tastes

The Pub / Re: Whiskey
« on: January 29, 2016, 10:57:21 PM »
I gotta be honest, I purchase a handle of Wild Turkey 101 when I graduated with my MS in 1994 and it lingered in the bar until about 2012 when I finished it off and I haven't had any since that I can recall.

I also remember someone getting us some WT back in the early 80's and not getting the 101, it was 80 proof.

I'll have to try some more recent vintage 101. Had I been smart enough I could have compared the 1994 to what is available today.

If I remember right, originally it was 80. Then they made the 101. A few years ago they brought back the 80 in addition to their 101

All Things Food / Re: Wheat-beer-marinated-chicken wings
« on: January 29, 2016, 06:07:08 PM »
Thanks, I'll have to try this some time.

Yeast and Fermentation / Re: Bottling after 3068 Weihenstephan
« on: January 28, 2016, 05:00:56 PM »
I assume you are making some type of weizen beer other than a krystalweizen. If that is the case then you want that yeast to come along with the beer into the bottle. It's supposed to be somewhat cloudy. No different bottling technique required.

Right, not a krystal


Yeast and Fermentation / Bottling after 3068 Weihenstephan
« on: January 28, 2016, 03:25:32 PM »
Quick question; I just want to make sure I'm not missing anything because I think this is going to be a beautiful beer.

Never used this yeast before. It's been in the primary for 4 weeks. It's still a tad sulfury but it's cleaned up considerably from 2 weeks ago. I also know it's advertised as being powdery and takes time to fall out.

Is there any special care needed before bottling this (would it benefit from another week, secondary, or fining) or should I just proceed as normal 4 weeks and straight out of the primary?


All Things Food / Re: Wheat-beer-marinated-chicken wings
« on: January 28, 2016, 02:58:52 PM »
Interesting, something I personally wouldn't normally do with chicken wings.

How much of the liquid remains at the end of cook time? Is it just enough to stick to the wings or is there enough to pour over rice/potatoes?

Ingredients / Re: Raisins & rum
« on: January 28, 2016, 02:49:42 PM »
So. Caramelising raisins.

How exactly? I reckon they'll burn/scorch rather than caramelise unless I soak'm in something first...

If it's like caramelizing onions, like I suspect it is, low and slow

The Pub / Re: Whiskey
« on: January 27, 2016, 04:57:06 PM »
Here's a question on Wild Turkey

I haven't had 101 in years and decided to pick up a bottle because it's brand is rebounding. This is a truly good bourbon.

However, it's not quite how I remembered it. It was much more mellow (a good thing).

Do you all know if they changed anything in the past 5 years or so or if it's just my taste buds changing? Yes, this was 101 and not the new 81.


All Things Food / Re: Blue Apron
« on: January 21, 2016, 04:51:21 PM »
I guess I always think of these types of things as
1. something the upper-middle class / upper class can afford
2. something that is worth it's value once in a while but not on a multiple times a week every week basis

Here is a groupon if anyone is interested, but it does appear to be automatic re-order unless you cancel

General Homebrew Discussion / Re: Buying brews at chain restaurants?
« on: January 21, 2016, 04:42:05 PM »
I'd rather drink a Budweiser from a chain/small bar than craft beer because the craft is normally not rotated out.

If it's going to be $3 for a domestic and that's all they have, I'll probably get one (or two for that matter). $5 for a Blue Moon, pass.

I ought to just start ordering mixed drinks with whiskeys I normally don't buy for home consumption. For some reason I think beer=restaurant and liquor=bars

All Things Food / Re: Chili
« on: January 19, 2016, 06:02:08 PM »
I love making chili...granted it starts with Brooks but ends up mighty tasty with venison, onion, garlic, chili powder, cayenne peppers, yellow/orange bell peppers, basil, worchester sauce and whole bunch of hot sauce. I'm probably missing something.

Can't beat cornbread with it.

I make a huge pot and freeze it in small Tupperware containers for lunch.

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