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Messages - morticaixavier

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Beer Recipes / Re: Pale Ale
« on: November 04, 2011, 01:04:54 PM »
You could also eliminate that bittering addition completely and just add more hops (including the Simcoe) to your 20 minute through flame-out additions to really maximize flavor/aroma. Use your software to calculate the IBUs and just keep adding until you hit your target.

I might well try that myself next time around. My wife likes hop flavour and aroma but not the bitterness so much. perhaps the 20 min would be a little softer.

Beer Recipes / Re: Pale Ale
« on: November 04, 2011, 10:20:05 AM »
This last batch I added around 13-15 IBU at 60 minutes and threw a ton of hops in the last 10 minutes 10, 5 and 0. got lots of hop flavour without being to over the top bitter, I think it calced out around 30-35 ibu. I'm not real familiar with simcoe or amarillo but as I understand they are both somewhat citrusy with the simcoe bringing in some tropical and possibly cat pee notes. I would try it but I am the experimental type and with the relative cheapness of pale ales I think it's worth the experiment.

Beer Travel / Re: Trip To Belgium
« on: November 04, 2011, 10:13:27 AM »
I have my own rule: Under 30, go straight to English; over 30, give Flemish a try.

Allez meneer, ge praat Vlaams?

Yahoo could only partially translate this. Apparently it doesn't grok flemish. 'Allez Mr. ge talk flemish?'

Allez is stolen from French and probably won't translate. Also you should use google translate, not yahoo. :-)

But yahoo translate is called babel fish and as a dedicated HGTG fan I am required to use babel fish. ;D

Beer Recipes / Re: Pale Ale
« on: November 04, 2011, 10:12:08 AM »

My fast becoming 'house' bitter is simply munich and c40 6.5lb and .5 lb respecively mashed at 158. Bump up the base malt a bit to get from 1.034 to say 1.050 and you've got an ESB/pale ale. I have also done just two row and it's good to. My cali common recipe is 2 row and c60.

General Homebrew Discussion / Re: How to brew--in Spanish
« on: November 04, 2011, 10:08:43 AM »
seems like maybe there is a niche here. Either for a whole new text or translations of existing texts. I know the micro/craft brewery movement is starting to pick up steam down in Mexico and parts of europe traditionally sparse in good beer so the homebrew community can't be far behind!

Going Pro / Re: I just want to be able to sell my beer
« on: November 04, 2011, 10:06:25 AM »
thanks everyone, I apprecaite all the information.  My GF knows some folks at our county planning department and has started talking with them.  I paid the $100 to my state for the microbreweries license, and that seems to get the ball rolling.  At least I'll find out where the barriers are. 

And just FYI, I'm now looking to really make a profit per se.  But, as I live in a fairly rural area, and one of just a few homebrewers, I get requests to purchase my beer, or even brewing a special beer for things like Real Estate office Christmas gifts and such.  And if I were to choose to do that (hehehehe), I'd like to be legal.

rockin! keep us up to date. This is very much the scall of operation I imagine trying to do someday. Not a real money maker but a way to get my beer out there.

CA / Learn to Homebrew Day, Davis CA
« on: November 04, 2011, 08:06:07 AM »
Hey all,

The club I beling to Greenbelt Brewers Association will be holding a learn to homebrew day event ad Sudwerks Brewery in Davis California. We will be starting set up around 9:00 AM aiming for a 10:00-10:30 mash in time. Should be fun. We are brewing on Sudwerks 15 gallon pilot system, All grain.

Also the Sudwerks dock store wil lbe open for the duration. At teh dock store you can get pints or growlers of limited release and experimental batches from the talented brewers at Sudwerks.

Last month I had a sour mash IPA that was really nice.

Beer Travel / Re: Trip To Belgium
« on: November 04, 2011, 07:54:19 AM »
I have my own rule: Under 30, go straight to English; over 30, give Flemish a try.

Allez meneer, ge praat Vlaams?

Yahoo could only partially translate this. Apparently it doesn't grok flemish. 'Allez Mr. ge talk flemish?'

All Grain Brewing / Re: Efficiency for no-sparge?
« on: November 04, 2011, 07:34:25 AM »
If the whole tun were conical it would, I think reduce the chances of compaction as some of the weight would be transfered to the sloping side of the tun. interesting idea!

The Pub / Re: Why hide behind a Alias?
« on: November 03, 2011, 03:55:13 PM »
I personally don't care one way or the other. If someone acts like a jerk the mods here will take care of it whether we know your real name or not. ;)

Oh Yeah? come on if you think your hard enough! I could take you and denny and Drew with one arm tied behind my back!!!! Grrrr. ;D

Yeast and Fermentation / Re: ESB recipe using WLP002
« on: November 03, 2011, 03:52:06 PM »
When you say it was half malt did the kit instructions want to mash the malt? it sounds like it. Was there any crystal malt in the malt half? how much?

The Pub / Re: Where are you?
« on: November 03, 2011, 03:24:42 PM »
Now now let's not get off on a tangent

The Pub / Re: Where are you?
« on: November 03, 2011, 01:44:47 PM »
But the only power source capable of generating 1.21 gigawatts of electricity is a bolt of Lightning

The power plant that I worked at had 1650MW (1.65GW) of generating capacity.  They've added another 350MW unit since I left.
It won't fit into a DeLorean though.   ;)

Calculus derivatives?  Betting on the changing value of dental plaque?!  GROSS!!!
Wouldn't that be the rate of decay?
I apologize. there will be no more bad math jokes.

Well you know what they say...

there are 10 kinds of people in the world

Those that understand binary math and those that don't

Commercial Beer Reviews / Re: 2011 SN Celebration
« on: November 03, 2011, 01:41:13 PM »
I am a little concerned with the apparent desire, even among self admitted beer geeks, for computer like consistancy from year to year or batch to batch.

When dealing with high end, small batch, 'craft' wine one not only expects variations but hopes for them. obviously you hope to avoid nasty undrinkable batches, which should be pretty easy to do with beer as there are so many more variables than with wine but If I always got the same old think when I picked up some bigfoot if it tasted exactly like last years it wouldn't be nearly so much fun. I think that this is part of why Fullers changes up the recipe for the vintage ale every year.

The big boys have consistancy all wrapped up and no craft/micro/nano brewery is ever going to compete with them on that front. What the industry needs (If it really NEEDS anything given it's level of growth) is to abandon this idea of consistancy and aim, every year or every batch, at perfection. One may never acheive it but by aiming at that instead of consistancy more better beer will be made.

Just my .02. And I recognize the desirability of being able to buy a sixer of SNPA and have it taste more or less the same as the last sixer. But when I drop 30-40 bucks on a bottle of three year old burbon barrel stout from 50/50 I don't want the same beer I already have in my cellar (yeah right like I have a cellar... or that bottle of 50/50 heaven hill I bought last year. Damn that was a tasty stout)

The Pub / Re: The McRib is back!!!
« on: November 03, 2011, 10:15:52 AM »
I really like the coffee at McDonalds and the sausage McMuffin with egg (seasoned with salt, pepper and two mustard packets). When I have to eat there, I'll pick a salad. I used to like the fries a couple decades ago when they used real grease.

The McRib to me is like their McNuggets. Reconstituted and not very good. It's too bad, a good rib sandwich would be a good idea.

I only eat there with the nephews. That place has a strangle hold on kids for some reason....


The coffee at McDonalds is roasted by Green Mountain Coffee roasters in Vermont. They roast it under contract to Newmans Own organic which has the contract with McD's

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