Brewing Master » Microbrewery

Ping: Lisa — are you still here?

admin — Wed, 16 Jul 2003 00:00:00 +0000

Question:

Lilale wrote in message

news:3F175941.F4B6C1CB@ncal.net… > Michelle Geary wrote: > > I’ll think good thoughts for you. > They worked! We were so close to not being able to go, but > we ARE going, and I’m thrilled. DD is dropping off SS17 to > spend the only four days this summer with BM. The pets are > accounted for and as soon as I get off-line I’ll clean out > the car and gather up the CD’s I’ll want to play on the > way. our tickets are at will-call and WE’RE going!!!!!!!

That is *so* wonderful!! I googled to get your play list and then looked to see who was playing what in the different plays. (As of right now, we’re only seeing Richard 2, Midsummer’s Night Dream and August Wilson’s The Piano Lesson ). Anyway, Kevin Kennerly — who is my very fav eye candy at Ashland – is playing Romeo, so sigh in his direction for me, wouldja? Demetra Pittman and Ken Albers, who are two of my faves as actors have minor roles in R & J as well.) We’re going up at the beginning of August for 8 days. Get this — we’re renting a house with my inlaws. If we haven’t returned by mid-August, it’ll be because my husband killed someone. OTOH, if you want to stop in San Jose on the way back, you could come have tea . Have a *great* time. I love Ashland, and look forward to hearing how some of my favorite restaurants went over with you. Have fun, have fun, have fun! Michelle – Hide quoted text — Show quoted text -> Lessee, now. For breakfast, you > > should try Morning Glory at least once. They have a lovely & standard as > > well as unusual meals. It’s a big favorite in Ashland, so you might want > > to time your breakfast a little earlier or a little later than usual to try > > and beat the crowds. (I’ve forgotten when it opens.) Nice location in a > > former house on the main road going toward downtown. > Oh, I remember that place! It’s great! Good tip about > timing. We get up early so I’ll go for "earlier," since if > we go later they might have run out of something. > > For dinner, one of my favorite places is Kat Wok, an Asian fusion place > > downtown near the plaza (if you haven’t been before, this will make sense > > when you get there; if you have been, you’ll know what I mean ). However, > > my best friend just got back, and she and her SO recommend a place called > > Peerless Restaurant and Hotel. > These both sound good. We’ll be there two nights so we can > try both!!!! > > For more casual meals, we like the Black Sheep (British style pub food — > > including an unusual & tasty shepherd’s pie, and scones and clotted cream) > > on the plaza, and Standing Stone (microbrewery with good quality standard > > foods including a grilled chicken caesar salad that I like — I think my > > husband has some kind of lamb favorite on their menu. I think.) > I’ve got two lunches coming, too –so again I can do both. > (I am holding out for lunch in Ashland after church on > Sunday. I hope the church is downtown –I’ve never stayed > over Sunday before.) > > We haven’t tried Tabu yet (in spite of the fact that it’s been there for > > several years) because I’m still sulking about a restaurant that I really > > liked that used to be in that location. How childish And I like Thai > > Pepper. Siskiyou Brew Pub has good beer but I’m meh about the food. > > There’s a little gourmet food shop right by Kat Wok that has cheeses and > > wines and things and you could get picnic stuff and go up from the plaza > > into the park and wade in the creek and recline on the grass and feed the > > ducks …. > That sounds fun for tea. I think it is important to have as > many meals as possible on holiday. > > Hope you get there okay and have a great time! > Thank you so much! I really appreciate your detailed > recommendations. Are you going to be around at all? > Lisa

Response:

Michelle Geary wrote: > I’ll think good thoughts for you.

They worked! We were so close to not being able to go, but we ARE going, and I’m thrilled. DD is dropping off SS17 to spend the only four days this summer with BM. The pets are accounted for and as soon as I get off-line I’ll clean out the car and gather up the CD’s I’ll want to play on the way. our tickets are at will-call and WE’RE going!!!!!!! Lessee, now. For breakfast, you > should try Morning Glory at least once. They have a lovely & standard as > well as unusual meals. It’s a big favorite in Ashland, so you might want > to time your breakfast a little earlier or a little later than usual to try > and beat the crowds. (I’ve forgotten when it opens.) Nice location in a > former house on the main road going toward downtown.

Oh, I remember that place! It’s great! Good tip about timing. We get up early so I’ll go for "earlier," since if we go later they might have run out of something. > For dinner, one of my favorite places is Kat Wok, an Asian fusion place > downtown near the plaza (if you haven’t been before, this will make sense > when you get there; if you have been, you’ll know what I mean ). However, > my best friend just got back, and she and her SO recommend a place called > Peerless Restaurant and Hotel.

These both sound good. We’ll be there two nights so we can try both!!!! > For more casual meals, we like the Black Sheep (British style pub food — > including an unusual & tasty shepherd’s pie, and scones and clotted cream) > on the plaza, and Standing Stone (microbrewery with good quality standard > foods including a grilled chicken caesar salad that I like — I think my > husband has some kind of lamb favorite on their menu. I think.)

I’ve got two lunches coming, too –so again I can do both. (I am holding out for lunch in Ashland after church on Sunday. I hope the church is downtown –I’ve never stayed over Sunday before.) > We haven’t tried Tabu yet (in spite of the fact that it’s been there for > several years) because I’m still sulking about a restaurant that I really > liked that used to be in that location. How childish And I like Thai > Pepper. Siskiyou Brew Pub has good beer but I’m meh about the food. > There’s a little gourmet food shop right by Kat Wok that has cheeses and > wines and things and you could get picnic stuff and go up from the plaza > into the park and wade in the creek and recline on the grass and feed the > ducks ….

That sounds fun for tea. I think it is important to have as many meals as possible on holiday. > Hope you get there okay and have a great time!

Thank you so much! I really appreciate your detailed recommendations. Are you going to be around at all? Lisa

Response:

I have an Ashland dinner suggestion and a breakfast suggestion for you, if you haven’t left yet. Michelle

Response:

Michelle Gear wrote: > I have an Ashland dinner suggestion and a breakfast suggestion for you, if > you haven’t left yet. > Michelle

Ooh! I’d love to hear it. We are *supposed* to leave on Friday but I am afraid that BM may mess it up.

Response:

I wrote: > > I have an Ashland dinner suggestion and a breakfast suggestion for you, if > > you haven’t left yet. > Ooh! I’d love to hear it. We are *supposed* to leave on > Friday but I am afraid that BM may mess it up.

I’ll think good thoughts for you. Lessee, now. For breakfast, you should try Morning Glory at least once. They have a lovely & standard as well as unusual meals. It’s a big favorite in Ashland, so you might want to time your breakfast a little earlier or a little later than usual to try and beat the crowds. (I’ve forgotten when it opens.) Nice location in a former house on the main road going toward downtown. For dinner, one of my favorite places is Kat Wok, an Asian fusion place downtown near the plaza (if you haven’t been before, this will make sense when you get there; if you have been, you’ll know what I mean ). However, my best friend just got back, and she and her SO recommend a place called Peerless Restaurant and Hotel. You can check out their website with sample menus and could also run a search on "Peerless" and "Ashland" in google groups in the group ba.food for a strong recommendation (although from 2001) from someone who I know to be a raving gourmet, and he praised it *very* highly. I’m very seriously planning on checking this place out in August when we go up. Pricey, but my best friend is very very economically minded and all she had was praise. For more casual meals, we like the Black Sheep (British style pub food — including an unusual & tasty shepherd’s pie, and scones and clotted cream) on the plaza, and Standing Stone (microbrewery with good quality standard foods including a grilled chicken caesar salad that I like — I think my husband has some kind of lamb favorite on their menu. I think.) If you just want good coffee and oatmeal for breakfast (very good oatmeal) I like Grizzly Peak Roasting. We haven’t tried Tabu yet (in spite of the fact that it’s been there for several years) because I’m still sulking about a restaurant that I really liked that used to be in that location. How childish And I like Thai Pepper. Siskiyou Brew Pub has good beer but I’m meh about the food. There’s a little gourmet food shop right by Kat Wok that has cheeses and wines and things and you could get picnic stuff and go up from the plaza into the park and wade in the creek and recline on the grass and feed the ducks …. Hope you get there okay and have a great time! Michelle

Response:

Belgian ale recipe???

admin — Thu, 02 Jan 2003 00:00:00 +0000

Question:

1.) A while back, someone here contacted the brewery at Chimay to ask them about yeast. The answer was that what’s in the bottle was the fermentation strain. That may have been more than 3 years ago, but I’ve cultured from the bottle as recently as 2 months ago and made a fine Chimay red style dubbel using the yeast. If it’s not the original fermentaion strain, it’s so close that it doesn’t matter. 2.) I always use 1 tsp. of rehydrated Irish moss with 15 minutes left in the boil. It works great at that point, so I don’t understand why they’re saying it needs to be added earlier to be effective. As always, I would encourage you to try both of these yourself and make up your own mind. That’s how you learn… – Hide quoted text — Show quoted text – Couple answers and questions:

Response:

Denny, Thanks for the advise. I am now starting to brew 10 gal batches so can experiement more widely – and yeast is a good area to experiment. And, thanks for your input on Chimay along with your advise on Irish Moss. Paul – Hide quoted text — Show quoted text – 1.) A while back, someone here contacted the brewery at Chimay to ask them about yeast. The answer was that what’s in the bottle was the fermentation strain. That may have been more than 3 years ago, but I’ve cultured from the bottle as recently as 2 months ago and made a fine Chimay red style dubbel using the yeast. If it’s not the original fermentaion strain, it’s so close that it doesn’t matter. 2.) I always use 1 tsp. of rehydrated Irish moss with 15 minutes left in the boil. It works great at that point, so I don’t understand why they’re saying it needs to be added earlier to be effective. As always, I would encourage you to try both of these yourself and make up your own mind. That’s how you learn…

Response:

Chimay uses the fermentation strain for bottling, and I’ve cultured it many times. I’ve always had the best luck culturing from the red label (it’s the same yeast in all Chimay varieties), possibly because the gravity is a little lower and the yeast is a little healthier. You will need to step it up 2-3 times before you have a sufficient amount to use. – Hide quoted text — Show quoted text – Harvesting from bottles makes the assumption that the beer is bottle conditioned without and additional yeast having been added since the fermentation. I believe a bottle conditioned beer may have been bottled with the addition of a different strain of yeast. Secondly, the yeast in the bottle is very small quantity and, although nothing was noticeable from the beer in the bottle, when scaled up, may also scale up any undesirable flavours/infection.

Response:

Couple answers and questions: (1) The irish moss is added at 60 min. since (I am told) that it’s effectiveness is only good at 40 min. plus. I would like to hear back from others, but it worked for this beer. Some of the local HB’s swear that irish moss is only good at 40min. +. (2) My LHBS (San Francisco Brewcraft. The "Griz") swears that Chimay uses a different yeast for bottling, and that they changed this about 3 years ago (using 2 yeast’s, one for brewing, one for bottling). This guy spent 6 months at one of the abbey’s, and swears this is true. This came up since I got in a debate about culturing yeast from Chimay. I would like to hear what others think. This recipe, IMO, is better than Chimay Blue. I switched to AG and did an AG recently, but have not tried it. Personally, even though I prefer the Chimay Blue and White (Red is so-so), I always found all Chimay’s to have a "twinge" to it. But, I also think it’s important to drink at 55F. With the recipe and only 2 months in the bottle, I (and others) find this recipe smoother than Chimay. The flavors carry through. Rich, chewy, plum characteristics. Anyway, sorry for the ramble. I would like to hear from others on (1) if Chimay does a different yeast for bottling and (2) adequate Irish Moss – added to boil – times. But, hey, the recipe is great. Thanks!! Paul – Hide quoted text — Show quoted text – Chimay uses the fermentation strain for bottling, and I’ve cultured it many times. I’ve always had the best luck culturing from the red label (it’s the same yeast in all Chimay varieties), possibly because the gravity is a little lower and the yeast is a little healthier. You will need to step it up 2-3 times before you have a sufficient amount to use. Harvesting from bottles makes the assumption that the beer is bottle conditioned without and additional yeast having been added since the fermentation. I believe a bottle conditioned beer may have been bottled with the addition of a different strain of yeast. Secondly, the yeast in the bottle is very small quantity and, although nothing was noticeable from the beer in the bottle, when scaled up, may also scale up any undesirable flavours/infection.

Response:

I sure appreciate your taking the time Bill. Ed – Hide quoted text — Show quoted text – I just found the original recipe. It was for extract and called for 7lbs of Amber LME. Never tried the extract version but the AG version is very good. It also states the recommended yeast is Wyeast 1968, 1098 or White Labs English,British. And I’ve used both Liberty or Hallertau Mittlefuh as a finishing hop and couldn’t tell the difference. — Bill Bufkin Homebrewing site http://home.swbell.net/bufkin Thanks again Bill. FWIW, my #’s come from hbd’s recipator (i.e. I’m not pulling ‘em out of the air (grin)). I’m going to think things through… with a 2 lb mix, it’s obviously going to be more than 1 batch. That special B must be some powerful stuff. Ed Sorry I remembered after I posted you said partial was the most you could do. Promash tells me 7# of LME would replace the 10# 2-Row. And IIRC the Munich should provide enough enzymes to convert anything available in the other specialty grains. — Bill Bufkin Homebrewing site http://home.swbell.net/bufkin Thanks Bill. I’ve never mashed more than about a pound of grain in any batch… Call me a wimp if you want but, it looks like around 5lbs light lme (Muntons) (or one 3.5lb can and 1.25 lbs light dme) would give about the same gravity as the 10 lbs of 2 row. That would leave 3.7 lbs of specialty grains… I could probably deal with that. Any comments on how this might work out? I’m not set up for all grain… and nowhere near confident enough. I appreciate the recipe. Ed Try a brown. This is one of my house brews always on tap. If you subtract .5 lbs of CaraMunich 50 and .5 lbs of the Spec B from this recipe and add 1 lb of your Spec B/Crystal mix you should come out close enough. ProMash Recipe Printout Recipe : St. Almost Brown Ale (clone of a local microbrewery, recipe slightly modified from DeFalcos LHBS) Recipe Specifics Batch Size (GAL): 5.00 Wort Size (GAL): 5.50 Total Grain (LBS): 13.69 Anticipated OG: 1.069 Plato: 16.92 Anticipated SRM: 22.3 Anticipated IBU: 54.6 Brewhouse Efficiency: 75 % Wort Boil Time: 60 Minutes Grain/Extract/Sugar % Amount Name Origin Potential SRM – – – 73.1 10.00 lbs. 2-Row Domestic Weyermann 1.034 2 11.0 1.50 lbs. CaraMunich 50 Belgium 1.034 50 11.0 1.50 lbs. Munich Light Belgium 1.034 8 3.7 0.50 lbs. Special B Malt 150L Belgium 1.030 150 1.4 0.19 lbs. Chocolate Malt British 1.030 400 Potential represented as SG per pound per gallon. Hops Amount Name Form Alpha IBU Boil Time – – – 1.00 oz. Perle Whole 9.75 41.0 60 min. 1.00 oz. Cascade Pellet 4.70 11.1 30 min. 0.50 oz. Hallertau Mittlefuh Pellet 4.20 2.6 15 min. Yeast —– WYeast 1968 London Extra Special Bitter — Bill Bufkin Homebrewing site http://home.swbell.net/bufkin Ok, I have this bag of 1 lb each Special B and Pauls Med. Crystal. The guy at the brewshop mixed them in one bag and I stupidly took it. People made the suggestion of making a Belgian style. Most of the recipes I find have about 1/4lb of spec.B (max) and most don’t include any crystal. I’m open to suggestions. If not a Belgian, then let your mind be free… Keep in mind I’m a partial mash (at best) brewer. It is looking like I could use the whole 2lbs, about 6 lbs light lme, a lb of Candy Sugar, and Styrian Goldings, Hallertau, and Saaz hops to an IBU of around 22. Would this get me somewhere in the neighborhood? Or would the whole pound of spec.B really throw it off whack? I could cut back on the grain to 1lb and add a lb of light lme…. It would still be awfully dark for any of the Belgian’s I’ve seen. (using recipator) I have a bag of grain… I wanna make some beer. Like I said, I’m open. What uses Spec.B and crystal? Should I just make something up and learn from it? No big hurry… I have 2 other batches to do before I even get to this but no harm in planning ahead. As usual, thanks ahead of time. Ed

Response:

Harvesting from bottles makes the assumption that the beer is bottle conditioned without and additional yeast having been added since the fermentation. I believe a bottle conditioned beer may have been bottled with the addition of a different strain of yeast. Secondly, the yeast in the bottle is very small quantity and, although nothing was noticeable from the beer in the bottle, when scaled up, may also scale up any undesirable flavours/infection.

– Hide quoted text — Show quoted text – This looks good! I have a few questions… Why boil the irish moss for 60min? Wouldn’t it be better to harvest the yeast from a blue chimay bottle? Okay, here you go! Chimay (Blue) partial-extract Clone: (NOTE: All-grainers can easily change the extract to grain and skip the process below) 5 Gallon OG – 1.087 FG – 1.018 Water treatment: 1 tsp. Gypsum in H20 Ingredients: 7 lbs. Pale extract 1 lb. Belgian (dark) Candy sugar Special grains: 1 lb. Belgian (or domestic) 2-row 2 lbs. Belgian Munich 0.5 lbs. Cara-pils 0.75 lbs. Special B Hops: 1.5 oz. Goldings E.K. pellets, at 60 min. (start of boil) 0.5 oz. Goldings E.K. pellets, at 30 min. 1.0 oz. Fuggles pellets, at 30 min. 1.0 oz. Saaz, at (last) 15 min. Other ingredients: 1.5 oz. Irish Moss at start of boil (60 min.) Yeast: White Labs 500 (trappist) 3/4 cup dextrose for priming Instructions: Since there is a larger (special) grain bill, using a sock is not advisable. So: – In a seperate pot from your regular brew pot (at least 3 gal. capacity), place 1.5 gallons of water and raise the temp to 155F. Add Gypsum. – Place loose grains in water (no bag) – Place lid on pot and cover with towel and leave for 55 min. – After 55 min, place colander in regular brewing pot. Colander should catch on the handles and be suspended on th pot. – Dump loose grains from first pot into colander. – Rinse out first pot and place 1.5 gal. water and raise to 180F. Or, use other pot to pre-prep hot water. – With Pyrex cup or ladle, slowly drizzle water over grains in colander (lautering process or sparging). Again, this is the simplistic process, the all grainers will use their mash turn, etc. – Total boiling time is 60 min. – Bring wort (in boiling pot) to boil and add (7 lb. Pale) extract and Belgian Candi sugar. – Add Irish moss – Add hops per (above) qty. and time Cool and dump yeast at 70F Of course, increasing with additonal 70F water to 5.0-5.25 gallons. 8 days primary at 68-70F 21-30 days secondary at 68-70F add priming sugar for bottling (or prime keg) 6 months plus waiting time, up to multiple years Again, I love this stuff, and others have said it is better (smoother) than a Chimay Blue. Paul I’d be interested in seeing that recipe. Please post it if you get a chance. Thanks!

Response:

This looks good! I have a few questions… Why boil the irish moss for 60min? Wouldn’t it be better to harvest the yeast from a blue chimay bottle? – Hide quoted text — Show quoted text – Okay, here you go! Chimay (Blue) partial-extract Clone: (NOTE: All-grainers can easily change the extract to grain and skip the process below) 5 Gallon OG – 1.087 FG – 1.018 Water treatment: 1 tsp. Gypsum in H20 Ingredients: 7 lbs. Pale extract 1 lb. Belgian (dark) Candy sugar Special grains: 1 lb. Belgian (or domestic) 2-row 2 lbs. Belgian Munich 0.5 lbs. Cara-pils 0.75 lbs. Special B Hops: 1.5 oz. Goldings E.K. pellets, at 60 min. (start of boil) 0.5 oz. Goldings E.K. pellets, at 30 min. 1.0 oz. Fuggles pellets, at 30 min. 1.0 oz. Saaz, at (last) 15 min. Other ingredients: 1.5 oz. Irish Moss at start of boil (60 min.) Yeast: White Labs 500 (trappist) 3/4 cup dextrose for priming Instructions: Since there is a larger (special) grain bill, using a sock is not advisable. So: – In a seperate pot from your regular brew pot (at least 3 gal. capacity), place 1.5 gallons of water and raise the temp to 155F. Add Gypsum. – Place loose grains in water (no bag) – Place lid on pot and cover with towel and leave for 55 min. – After 55 min, place colander in regular brewing pot. Colander should catch on the handles and be suspended on th pot. – Dump loose grains from first pot into colander. – Rinse out first pot and place 1.5 gal. water and raise to 180F. Or, use other pot to pre-prep hot water. – With Pyrex cup or ladle, slowly drizzle water over grains in colander (lautering process or sparging). Again, this is the simplistic process, the all grainers will use their mash turn, etc. – Total boiling time is 60 min. – Bring wort (in boiling pot) to boil and add (7 lb. Pale) extract and Belgian Candi sugar. – Add Irish moss – Add hops per (above) qty. and time Cool and dump yeast at 70F Of course, increasing with additonal 70F water to 5.0-5.25 gallons. 8 days primary at 68-70F 21-30 days secondary at 68-70F add priming sugar for bottling (or prime keg) 6 months plus waiting time, up to multiple years Again, I love this stuff, and others have said it is better (smoother) than a Chimay Blue. Paul I’d be interested in seeing that recipe. Please post it if you get a chance. Thanks!

Response:

Okay, here you go! Chimay (Blue) partial-extract Clone: (NOTE: All-grainers can easily change the extract to grain and skip the process below) 5 Gallon OG – 1.087 FG – 1.018 Water treatment: 1 tsp. Gypsum in H20 Ingredients: 7 lbs. Pale extract 1 lb. Belgian (dark) Candy sugar Special grains: 1 lb. Belgian (or domestic) 2-row 2 lbs. Belgian Munich 0.5 lbs. Cara-pils 0.75 lbs. Special B Hops: 1.5 oz. Goldings E.K. pellets, at 60 min. (start of boil) 0.5 oz. Goldings E.K. pellets, at 30 min. 1.0 oz. Fuggles pellets, at 30 min. 1.0 oz. Saaz, at (last) 15 min. Other ingredients: 1.5 oz. Irish Moss at start of boil (60 min.) Yeast: White Labs 500 (trappist) 3/4 cup dextrose for priming Instructions: Since there is a larger (special) grain bill, using a sock is not advisable. So: – In a seperate pot from your regular brew pot (at least 3 gal. capacity), place 1.5 gallons of water and raise the temp to 155F. Add Gypsum. – Place loose grains in water (no bag) – Place lid on pot and cover with towel and leave for 55 min. – After 55 min, place colander in regular brewing pot. Colander should catch on the handles and be suspended on th pot. – Dump loose grains from first pot into colander. – Rinse out first pot and place 1.5 gal. water and raise to 180F. Or, use other pot to pre-prep hot water. – With Pyrex cup or ladle, slowly drizzle water over grains in colander (lautering process or sparging). Again, this is the simplistic process, the all grainers will use their mash turn, etc. – Total boiling time is 60 min. – Bring wort (in boiling pot) to boil and add (7 lb. Pale) extract and Belgian Candi sugar. – Add Irish moss – Add hops per (above) qty. and time Cool and dump yeast at 70F Of course, increasing with additonal 70F water to 5.0-5.25 gallons. 8 days primary at 68-70F 21-30 days secondary at 68-70F add priming sugar for bottling (or prime keg) 6 months plus waiting time, up to multiple years Again, I love this stuff, and others have said it is better (smoother) than a Chimay Blue. Paul – Hide quoted text — Show quoted text – I’d be interested in seeing that recipe. Please post it if you get a chance. Thanks!

Response:

Ed, Which Chimay: White, Red (my vote), or Blue? Paul Ed, I just made a Chimay clone with the following ingredients:

snip-snip-snip

Response:

Ed, I have a stellar Chimay Blue partial extract recipe. Lemme know if you like that style and I will post it. It’s only been 2 months in the bottle, but I have to beat off the friends(!) and myself for another couple months. IMO, it’s better than Chimay Blue. Paul Ok, I have this bag of 1 lb each Special B and Pauls Med. Crystal. The guy at the brewshop

snip-chop-snip – Hide quoted text — Show quoted text – As usual, thanks ahead of time. Ed

Response:

I’d be interested in seeing that recipe. Please post it if you get a chance. Thanks!

– Hide quoted text — Show quoted text – Ed, I have a stellar Chimay Blue partial extract recipe. Lemme know if you like that style and I will post it. It’s only been 2 months in the bottle, but I have to beat off the friends(!) and myself for another couple months. IMO, it’s better than Chimay Blue. Paul Ok, I have this bag of 1 lb each Special B and Pauls Med. Crystal. The guy at the brewshop snip-chop-snip As usual, thanks ahead of time. Ed

Response:

Same here… I’d sure like to see it. As goofy as it makes me sound, I honestly don’t know the difference between the "grades"/"colors"/"styles". It looks like there are at least 3 batches to be made out of this 2 lb bag… Ed – Hide quoted text — Show quoted text – I’d be interested in seeing that recipe. Please post it if you get a chance. Thanks! Ed, I have a stellar Chimay Blue partial extract recipe. Lemme know if you like that style and I will post it. It’s only been 2 months in the bottle, but I have to beat off the friends(!) and myself for another couple months. IMO, it’s better than Chimay Blue. Paul Ok, I have this bag of 1 lb each Special B and Pauls Med. Crystal. The guy at the brewshop snip-chop-snip As usual, thanks ahead of time. Ed

Response:

I just found the original recipe. It was for extract and called for 7lbs of Amber LME. Never tried the extract version but the AG version is very good. It also states the recommended yeast is Wyeast 1968, 1098 or White Labs English,British. And I’ve used both Liberty or Hallertau Mittlefuh as a finishing hop and couldn’t tell the difference. — Bill Bufkin Homebrewing site http://home.swbell.net/bufkin

– Hide quoted text — Show quoted text – Thanks again Bill. FWIW, my #’s come from hbd’s recipator (i.e. I’m not pulling ‘em out of the air (grin)). I’m going to think things through… with a 2 lb mix, it’s obviously going to be more than 1 batch. That special B must be some powerful stuff. Ed Sorry I remembered after I posted you said partial was the most you could do. Promash tells me 7# of LME would replace the 10# 2-Row. And IIRC the Munich should provide enough enzymes to convert anything available in the other specialty grains. — Bill Bufkin Homebrewing site http://home.swbell.net/bufkin Thanks Bill. I’ve never mashed more than about a pound of grain in any batch… Call me a wimp if you want but, it looks like around 5lbs light lme (Muntons) (or one 3.5lb can and 1.25 lbs light dme) would give about the same gravity as the 10 lbs of 2 row. That would leave 3.7 lbs of specialty grains… I could probably deal with that. Any comments on how this might work out? I’m not set up for all grain… and nowhere near confident enough. I appreciate the recipe. Ed Try a brown. This is one of my house brews always on tap. If you subtract .5 lbs of CaraMunich 50 and .5 lbs of the Spec B from this recipe and add 1 lb of your Spec B/Crystal mix you should come out close enough. ProMash Recipe Printout Recipe : St. Almost Brown Ale (clone of a local microbrewery, recipe slightly modified from DeFalcos LHBS) Recipe Specifics Batch Size (GAL): 5.00 Wort Size (GAL): 5.50 Total Grain (LBS): 13.69 Anticipated OG: 1.069 Plato: 16.92 Anticipated SRM: 22.3 Anticipated IBU: 54.6 Brewhouse Efficiency: 75 % Wort Boil Time: 60 Minutes Grain/Extract/Sugar % Amount Name Origin Potential SRM – – – 73.1 10.00 lbs. 2-Row Domestic Weyermann 1.034 2 11.0 1.50 lbs. CaraMunich 50 Belgium 1.034 50 11.0 1.50 lbs. Munich Light Belgium 1.034 8 3.7 0.50 lbs. Special B Malt 150L Belgium 1.030 150 1.4 0.19 lbs. Chocolate Malt British 1.030 400 Potential represented as SG per pound per gallon. Hops Amount Name Form Alpha IBU Boil Time – – – 1.00 oz. Perle Whole 9.75 41.0 60 min. 1.00 oz. Cascade Pellet 4.70 11.1 30 min. 0.50 oz. Hallertau Mittlefuh Pellet 4.20 2.6 15 min. Yeast —– WYeast 1968 London Extra Special Bitter — Bill Bufkin Homebrewing site http://home.swbell.net/bufkin Ok, I have this bag of 1 lb each Special B and Pauls Med. Crystal. The guy at the brewshop mixed them in one bag and I stupidly took it. People made the suggestion of making a Belgian style. Most of the recipes I find have about 1/4lb of spec.B (max) and most don’t include any crystal. I’m open to suggestions. If not a Belgian, then let your mind be free… Keep in mind I’m a partial mash (at best) brewer. It is looking like I could use the whole 2lbs, about 6 lbs light lme, a lb of Candy Sugar, and Styrian Goldings, Hallertau, and Saaz hops to an IBU of around 22. Would this get me somewhere in the neighborhood? Or would the whole pound of spec.B really throw it off whack? I could cut back on the grain to 1lb and add a lb of light lme…. It would still be awfully dark for any of the Belgian’s I’ve seen. (using recipator) I have a bag of grain… I wanna make some beer. Like I said, I’m open. What uses Spec.B and crystal? Should I just make something up and learn from it? No big hurry… I have 2 other batches to do before I even get to this but no harm in planning ahead. As usual, thanks ahead of time. Ed

Response:

Thanks a million Mark. Ed – Hide quoted text — Show quoted text – Ed, Just mix up the bag of Special B and Med. Crystal, and just use a half pound of it. That way, in theory, you’d get about 1/4 pound of each. I just made a Chimay clone with the following ingredients: 7 lbs. Dingemans Pale malt 3 lbs. Dingemans Pils malt 1/2 lb. Dark Belgian candy sugar 1/2 lb. Clear Belgian candy sugar 1/2 lb. Dingemans Aromatic malt 1/4 lb. Special B 1/4 lb. DWC Caravienne crystal So, if you want to make a Belgian, just get some aromatic (or something similar) and steep it with the Special B/Crystal mixture. In the research for my recipe, most people say that the Belgian candy sugar is a key ingredient in a Belgian Dubbel type recipe. The color from that recipe above was dead-on for Chimay’s color. If your starting gravity is high (i.e. higher than 1.060) you could probably bump the IBU’s higher than 22. My O.G. was 1.065, and my IBU’s were in range for style at about 31. Bitter it using the Styrian Goldings & Hallertauer, and give it some flavor with Saaz and/or Hallertauer. Use a good Belgian yeast, and you’re off to the races! My WLP500 yeast got the gravity down to 1.008 (should have used more crystal?) in about 12 days. The flavor was really close to Chimay too, but mine seemed to have more clove notes than Chimay. It’s mellowing in the secondary now, so I’m sure it will change from now until the time it’s been in the keg for a couple months. Go ahead and use your mixture – a little crystal in a Belgian ale should be fine. Cheers, Mark Ok, I have this bag of 1 lb each Special B and Pauls Med. Crystal. The guy at the brewshop mixed them in one bag and I stupidly took it. People made the suggestion of making a Belgian style. Most of the recipes I find have about 1/4lb of spec.B (max) and most don’t include any crystal. I’m open to suggestions. If not a Belgian, then let your mind be free… Keep in mind I’m a partial mash (at best) brewer. It is looking like I could use the whole 2lbs, about 6 lbs light lme, a lb of Candy Sugar, and Styrian Goldings, Hallertau, and Saaz hops to an IBU of around 22. Would this get me somewhere in the neighborhood? Or would the whole pound of spec.B really throw it off whack? I could cut back on the grain to 1lb and add a lb of light lme…. It would still be awfully dark for any of the Belgian’s I’ve seen. (using recipator) I have a bag of grain… I wanna make some beer. Like I said, I’m open. What uses Spec.B and crystal? Should I just make something up and learn from it? No big hurry… I have 2 other batches to do before I even get to this but no harm in planning ahead. As usual, thanks ahead of time. Ed

Response:

Thanks again Bill. FWIW, my #’s come from hbd’s recipator (i.e. I’m not pulling ‘em out of the air (grin)). I’m going to think things through… with a 2 lb mix, it’s obviously going to be more than 1 batch. That special B must be some powerful stuff. Ed – Hide quoted text — Show quoted text – Sorry I remembered after I posted you said partial was the most you could do. Promash tells me 7# of LME would replace the 10# 2-Row. And IIRC the Munich should provide enough enzymes to convert anything available in the other specialty grains. — Bill Bufkin Homebrewing site http://home.swbell.net/bufkin Thanks Bill. I’ve never mashed more than about a pound of grain in any batch… Call me a wimp if you want but, it looks like around 5lbs light lme (Muntons) (or one 3.5lb can and 1.25 lbs light dme) would give about the same gravity as the 10 lbs of 2 row. That would leave 3.7 lbs of specialty grains… I could probably deal with that. Any comments on how this might work out? I’m not set up for all grain… and nowhere near confident enough. I appreciate the recipe. Ed Try a brown. This is one of my house brews always on tap. If you subtract .5 lbs of CaraMunich 50 and .5 lbs of the Spec B from this recipe and add 1 lb of your Spec B/Crystal mix you should come out close enough. ProMash Recipe Printout Recipe : St. Almost Brown Ale (clone of a local microbrewery, recipe slightly modified from DeFalcos LHBS) Recipe Specifics Batch Size (GAL): 5.00 Wort Size (GAL): 5.50 Total Grain (LBS): 13.69 Anticipated OG: 1.069 Plato: 16.92 Anticipated SRM: 22.3 Anticipated IBU: 54.6 Brewhouse Efficiency: 75 % Wort Boil Time: 60 Minutes Grain/Extract/Sugar % Amount Name Origin Potential SRM – – 73.1 10.00 lbs. 2-Row Domestic Weyermann 1.034 2 11.0 1.50 lbs. CaraMunich 50 Belgium 1.034 50 11.0 1.50 lbs. Munich Light Belgium 1.034 8 3.7 0.50 lbs. Special B Malt 150L Belgium 1.030 150 1.4 0.19 lbs. Chocolate Malt British 1.030 400 Potential represented as SG per pound per gallon. Hops Amount Name Form Alpha IBU Boil Time – – 1.00 oz. Perle Whole 9.75 41.0 60 min. 1.00 oz. Cascade Pellet 4.70 11.1 30 min. 0.50 oz. Hallertau Mittlefuh Pellet 4.20 2.6 15 min. Yeast —– WYeast 1968 London Extra Special Bitter — Bill Bufkin Homebrewing site http://home.swbell.net/bufkin Ok, I have this bag of 1 lb each Special B and Pauls Med. Crystal. The guy at the brewshop mixed them in one bag and I stupidly took it. People made the suggestion of making a Belgian style. Most of the recipes I find have about 1/4lb of spec.B (max) and most don’t include any crystal. I’m open to suggestions. If not a Belgian, then let your mind be free… Keep in mind I’m a partial mash (at best) brewer. It is looking like I could use the whole 2lbs, about 6 lbs light lme, a lb of Candy Sugar, and Styrian Goldings, Hallertau, and Saaz hops to an IBU of around 22. Would this get me somewhere in the neighborhood? Or would the whole pound of spec.B really throw it off whack? I could cut back on the grain to 1lb and add a lb of light lme…. It would still be awfully dark for any of the Belgian’s I’ve seen. (using recipator) I have a bag of grain… I wanna make some beer. Like I said, I’m open. What uses Spec.B and crystal? Should I just make something up and learn from it? No big hurry… I have 2 other batches to do before I even get to this but no harm in planning ahead. As usual, thanks ahead of time. Ed

Response:

Sorry I remembered after I posted you said partial was the most you could do. Promash tells me 7# of LME would replace the 10# 2-Row. And IIRC the Munich should provide enough enzymes to convert anything available in the other specialty grains. — Bill Bufkin Homebrewing site http://home.swbell.net/bufkin

– Hide quoted text — Show quoted text – Thanks Bill. I’ve never mashed more than about a pound of grain in any batch… Call me a wimp if you want but, it looks like around 5lbs light lme (Muntons) (or one 3.5lb can and 1.25 lbs light dme) would give about the same gravity as the 10 lbs of 2 row. That would leave 3.7 lbs of specialty grains… I could probably deal with that. Any comments on how this might work out? I’m not set up for all grain… and nowhere near confident enough. I appreciate the recipe. Ed Try a brown. This is one of my house brews always on tap. If you subtract .5 lbs of CaraMunich 50 and .5 lbs of the Spec B from this recipe and add 1 lb of your Spec B/Crystal mix you should come out close enough. ProMash Recipe Printout Recipe : St. Almost Brown Ale (clone of a local microbrewery, recipe slightly modified from DeFalcos LHBS) Recipe Specifics Batch Size (GAL): 5.00 Wort Size (GAL): 5.50 Total Grain (LBS): 13.69 Anticipated OG: 1.069 Plato: 16.92 Anticipated SRM: 22.3 Anticipated IBU: 54.6 Brewhouse Efficiency: 75 % Wort Boil Time: 60 Minutes Grain/Extract/Sugar % Amount Name Origin Potential SRM – – 73.1 10.00 lbs. 2-Row Domestic Weyermann 1.034 2 11.0 1.50 lbs. CaraMunich 50 Belgium 1.034 50 11.0 1.50 lbs. Munich Light Belgium 1.034 8 3.7 0.50 lbs. Special B Malt 150L Belgium 1.030 150 1.4 0.19 lbs. Chocolate Malt British 1.030 400 Potential represented as SG per pound per gallon. Hops Amount Name Form Alpha IBU Boil Time – – 1.00 oz. Perle Whole 9.75 41.0 60 min. 1.00 oz. Cascade Pellet 4.70 11.1 30 min. 0.50 oz. Hallertau Mittlefuh Pellet 4.20 2.6 15 min. Yeast —– WYeast 1968 London Extra Special Bitter — Bill Bufkin Homebrewing site http://home.swbell.net/bufkin Ok, I have this bag of 1 lb each Special B and Pauls Med. Crystal. The guy at the brewshop mixed them in one bag and I stupidly took it. People made the suggestion of making a Belgian style. Most of the recipes I find have about 1/4lb of spec.B (max) and most don’t include any crystal. I’m open to suggestions. If not a Belgian, then let your mind be free… Keep in mind I’m a partial mash (at best) brewer. It is looking like I could use the whole 2lbs, about 6 lbs light lme, a lb of Candy Sugar, and Styrian Goldings, Hallertau, and Saaz hops to an IBU of around 22. Would this get me somewhere in the neighborhood? Or would the whole pound of spec.B really throw it off whack? I could cut back on the grain to 1lb and add a lb of light lme…. It would still be awfully dark for any of the Belgian’s I’ve seen. (using recipator) I have a bag of grain… I wanna make some beer. Like I said, I’m open. What uses Spec.B and crystal? Should I just make something up and learn from it? No big hurry… I have 2 other batches to do before I even get to this but no harm in planning ahead. As usual, thanks ahead of time. Ed

Response:

Thanks Bill. I’ve never mashed more than about a pound of grain in any batch… Call me a wimp if you want but, it looks like around 5lbs light lme (Muntons) (or one 3.5lb can and 1.25 lbs light dme) would give about the same gravity as the 10 lbs of 2 row. That would leave 3.7 lbs of specialty grains… I could probably deal with that. Any comments on how this might work out? I’m not set up for all grain… and nowhere near confident enough. I appreciate the recipe. Ed – Hide quoted text — Show quoted text – Try a brown. This is one of my house brews always on tap. If you subtract .5 lbs of CaraMunich 50 and .5 lbs of the Spec B from this recipe and add 1 lb of your Spec B/Crystal mix you should come out close enough. ProMash Recipe Printout Recipe : St. Almost Brown Ale (clone of a local microbrewery, recipe slightly modified from DeFalcos LHBS) Recipe Specifics Batch Size (GAL): 5.00 Wort Size (GAL): 5.50 Total Grain (LBS): 13.69 Anticipated OG: 1.069 Plato: 16.92 Anticipated SRM: 22.3 Anticipated IBU: 54.6 Brewhouse Efficiency: 75 % Wort Boil Time: 60 Minutes Grain/Extract/Sugar % Amount Name Origin Potential SRM – 73.1 10.00 lbs. 2-Row Domestic Weyermann 1.034 2 11.0 1.50 lbs. CaraMunich 50 Belgium 1.034 50 11.0 1.50 lbs. Munich Light Belgium 1.034 8 3.7 0.50 lbs. Special B Malt 150L Belgium 1.030 150 1.4 0.19 lbs. Chocolate Malt British 1.030 400 Potential represented as SG per pound per gallon. Hops Amount Name Form Alpha IBU Boil Time – 1.00 oz. Perle Whole 9.75 41.0 60 min. 1.00 oz. Cascade Pellet 4.70 11.1 30 min. 0.50 oz. Hallertau Mittlefuh Pellet 4.20 2.6 15 min. Yeast —– WYeast 1968 London Extra Special Bitter — Bill Bufkin Homebrewing site http://home.swbell.net/bufkin Ok, I have this bag of 1 lb each Special B and Pauls Med. Crystal. The guy at the brewshop mixed them in one bag and I stupidly took it. People made the suggestion of making a Belgian style. Most of the recipes I find have about 1/4lb of spec.B (max) and most don’t include any crystal. I’m open to suggestions. If not a Belgian, then let your mind be free… Keep in mind I’m a partial mash (at best) brewer. It is looking like I could use the whole 2lbs, about 6 lbs light lme, a lb of Candy Sugar, and Styrian Goldings, Hallertau, and Saaz hops to an IBU of around 22. Would this get me somewhere in the neighborhood? Or would the whole pound of spec.B really throw it off whack? I could cut back on the grain to 1lb and add a lb of light lme…. It would still be awfully dark for any of the Belgian’s I’ve seen. (using recipator) I have a bag of grain… I wanna make some beer. Like I said, I’m open. What uses Spec.B and crystal? Should I just make something up and learn from it? No big hurry… I have 2 other batches to do before I even get to this but no harm in planning ahead. As usual, thanks ahead of time. Ed

Response:

Try a brown. This is one of my house brews always on tap. If you subtract .5 lbs of CaraMunich 50 and .5 lbs of the Spec B from this recipe and add 1 lb of your Spec B/Crystal mix you should come out close enough. ProMash Recipe Printout Recipe : St. Almost Brown Ale (clone of a local microbrewery, recipe slightly modified from DeFalcos LHBS) Recipe Specifics Batch Size (GAL): 5.00 Wort Size (GAL): 5.50 Total Grain (LBS): 13.69 Anticipated OG: 1.069 Plato: 16.92 Anticipated SRM: 22.3 Anticipated IBU: 54.6 Brewhouse Efficiency: 75 % Wort Boil Time: 60 Minutes Grain/Extract/Sugar % Amount Name Origin Potential SRM – 73.1 10.00 lbs. 2-Row Domestic Weyermann 1.034 2 11.0 1.50 lbs. CaraMunich 50 Belgium 1.034 50 11.0 1.50 lbs. Munich Light Belgium 1.034 8 3.7 0.50 lbs. Special B Malt 150L Belgium 1.030 150 1.4 0.19 lbs. Chocolate Malt British 1.030 400 Potential represented as SG per pound per gallon. Hops Amount Name Form Alpha IBU Boil Time – 1.00 oz. Perle Whole 9.75 41.0 60 min. 1.00 oz. Cascade Pellet 4.70 11.1 30 min. 0.50 oz. Hallertau Mittlefuh Pellet 4.20 2.6 15 min. Yeast —– WYeast 1968 London Extra Special Bitter — Bill Bufkin Homebrewing site http://home.swbell.net/bufkin

– Hide quoted text — Show quoted text – Ok, I have this bag of 1 lb each Special B and Pauls Med. Crystal. The guy at the brewshop mixed them in one bag and I stupidly took it. People made the suggestion of making a Belgian style. Most of the recipes I find have about 1/4lb of spec.B (max) and most don’t include any crystal. I’m open to suggestions. If not a Belgian, then let your mind be free… Keep in mind I’m a partial mash (at best) brewer. It is looking like I could use the whole 2lbs, about 6 lbs light lme, a lb of Candy Sugar, and Styrian Goldings, Hallertau, and Saaz hops to an IBU of around 22. Would this get me somewhere in the neighborhood? Or would the whole pound of spec.B really throw it off whack? I could cut back on the grain to 1lb and add a lb of light lme…. It would still be awfully dark for any of the Belgian’s I’ve seen. (using recipator) I have a bag of grain… I wanna make some beer. Like I said, I’m open. What uses Spec.B and crystal? Should I just make something up and learn from it? No big hurry… I have 2 other batches to do before I even get to this but no harm in planning ahead. As usual, thanks ahead of time. Ed

Response:

Ok, I have this bag of 1 lb each Special B and Pauls Med. Crystal. The guy at the brewshop mixed them in one bag and I stupidly took it. People made the suggestion of making a Belgian style. Most of the recipes I find have about 1/4lb of spec.B (max) and most don’t include any crystal. I’m open to suggestions. If not a Belgian, then let your mind be free… Keep in mind I’m a partial mash (at best) brewer. It is looking like I could use the whole 2lbs, about 6 lbs light lme, a lb of Candy Sugar, and Styrian Goldings, Hallertau, and Saaz hops to an IBU of around 22. Would this get me somewhere in the neighborhood? Or would the whole pound of spec.B really throw it off whack? I could cut back on the grain to 1lb and add a lb of light lme…. It would still be awfully dark for any of the Belgian’s I’ve seen. (using recipator) I have a bag of grain… I wanna make some beer. Like I said, I’m open. What uses Spec.B and crystal? Should I just make something up and learn from it? No big hurry… I have 2 other batches to do before I even get to this but no harm in planning ahead. As usual, thanks ahead of time. Ed

Response:

Ed, Just mix up the bag of Special B and Med. Crystal, and just use a half pound of it. That way, in theory, you’d get about 1/4 pound of each. I just made a Chimay clone with the following ingredients: 7 lbs. Dingemans Pale malt 3 lbs. Dingemans Pils malt 1/2 lb. Dark Belgian candy sugar 1/2 lb. Clear Belgian candy sugar 1/2 lb. Dingemans Aromatic malt 1/4 lb. Special B 1/4 lb. DWC Caravienne crystal So, if you want to make a Belgian, just get some aromatic (or something similar) and steep it with the Special B/Crystal mixture. In the research for my recipe, most people say that the Belgian candy sugar is a key ingredient in a Belgian Dubbel type recipe. The color from that recipe above was dead-on for Chimay’s color. If your starting gravity is high (i.e. higher than 1.060) you could probably bump the IBU’s higher than 22. My O.G. was 1.065, and my IBU’s were in range for style at about 31. Bitter it using the Styrian Goldings & Hallertauer, and give it some flavor with Saaz and/or Hallertauer. Use a good Belgian yeast, and you’re off to the races! My WLP500 yeast got the gravity down to 1.008 (should have used more crystal?) in about 12 days. The flavor was really close to Chimay too, but mine seemed to have more clove notes than Chimay. It’s mellowing in the secondary now, so I’m sure it will change from now until the time it’s been in the keg for a couple months. Go ahead and use your mixture – a little crystal in a Belgian ale should be fine. Cheers, Mark

Response:

need a good beer to sit for 30 years

admin — Wed, 25 Dec 2002 00:00:00 +0000

Question:

Found some info on "old" beer… http://beer.tcm.hut.fi/Olutturisti/Belgium/BeerHunting/Part6.html

Response:

How about making a home brew that could last 30 year? Any ideas?

You could do a solera ale (see Jeff Renner’s article in the Jan/Feb ‘02 issue of Zymurgy).

Response:

That’s a toughie,,,you mean you want something that will last that long? Thomas Hardy ale (a barleywine) is a contender, but they don’t make it anymore and the only bottles I’ve seen for sale are pretty pricey..It would have to be a barleywine or imperial stout,,,or a mead would be a good choice,,, john – Hide quoted text — Show quoted text – i’m turning 21 on the 31st, and i’d like to pick up a beer that i can drink with my son when he turns 21. so that’s at least 25 years from now, in all likelihood. right now, i’m in the DC area, and will be driving down to atlanta around the 30th. acquiring the beer isn’t a problem, but finding the right one to celebrate a date so far in the future is a bit beyond my beer knowledge. any recommendations, and if possible locations to pick it up? thanks in advance — j.beckham | Everyone was born right handed,

Response:

Maple syrup and soy sauce (Sam Adams 3 Bock)…the only problem with putting away a bottle of SATB is that someday you’ll have to drink it. Or sell it on eBay.

I have a bottle of this stuff I have no clue what to do with it. I was thinking maybe it could be used as "extract"? Just add 1 part 3 Bock and 4 parts carbonated water? Might be an okay Pale Ale? Or 10 parts water to make Bud-Water…

Response:

- Hide quoted text — Show quoted text – Maple syrup and soy sauce (Sam Adams 3 Bock)…the only problem with putting away a bottle of SATB is that someday you’ll have to drink it. Or sell it on eBay. I have a bottle of this stuff I have no clue what to do with it. I was thinking maybe it could be used as "extract"? Just add 1 part 3 Bock and 4 parts carbonated water? Might be an okay Pale Ale? Or 10 parts water to make Bud-Water…

Or some garlic, green onions, Tabasco sauce, ginger, sesame seed oil, a bit of honey (to make it stick) and you got yourself a nice marinade/glaze….. :^p

Response:

(subject Sam Adams 3 Bock) Or some garlic, green onions, Tabasco sauce, ginger, sesame seed oil, a bit of honey (to make it stick) and you got yourself a nice marinade/glaze….. :^p

Now that sounds good!

Response:

Yeah, I second the glaze idea. Not worth drinking the stuff, I had a taste at the local beer fest. last may, nothing to write home about. I finished it because it was one of the most expensive offerings, but I didn’t go back for seconds. John – Hide quoted text — Show quoted text – (subject Sam Adams 3 Bock) Or some garlic, green onions, Tabasco sauce, ginger, sesame seed oil, a bit of honey (to make it stick) and you got yourself a nice marinade/glaze….. :^p Now that sounds good!

Response:

How about making a home brew that could last 30 year? Any ideas? How much hops could you use knowing it has 30 years to age?

Response:

I don’t think any homebrew would be good in 30 years..really…i mean just the gradual oxidation would be terrible..even if you kept it cool etc… the hop flavour /aroma would probably be totally gone, if there was any.. 5 years, sure. 10 years, probably . Maybe a strong, still, mead would be a better candidate for a 30 year aging? John – Hide quoted text — Show quoted text – How about making a home brew that could last 30 year? Any ideas? How much hops could you use knowing it has 30 years to age?

Response:

I don’t think any homebrew would be good in 30 years..really…i mean just the gradual oxidation would be terrible..even if you kept it cool etc…

How would oxygen get into a glass bottle? the hop flavour /aroma would probably be totally gone, if there was any..

Where would it go? Is not hops flavor and aroma an oil? Would this oil break down over time? 5 years, sure. 10 years, probably . Maybe a strong, still, mead would be a better candidate for a 30 year aging? John

Have to wonder if there are any 30+ year old beers out there? – Hide quoted text — Show quoted text – How about making a home brew that could last 30 year? Any ideas? How much hops could you use knowing it has 30 years to age?

Response:

- Hide quoted text — Show quoted text – i’m turning 21 on the 31st, and i’d like to pick up a beer that i can drink with my son when he turns 21. so that’s at least 25 years from now, in all likelihood. right now, i’m in the DC area, and will be driving down to atlanta around the 30th. acquiring the beer isn’t a problem, but finding the right one to celebrate a date so far in the future is a bit beyond my beer knowledge. any recommendations, and if possible locations to pick it up? thanks in advance — j.beckham | Everyone was born right handed,

I would recommend a six pack of Anchor’s Old Foghorn Barleywine.

Response:

You’re probably better off considering a top-shelf bourbon or scotch than beer. I would suggest something like a Thomas Hardy, but not sure how well it fares after 10 years (I’ve got a few bottles from the early/mid 90’s in my basement). Rumor has it that some strong Belgian styles can be put down for a very long time… Garry

Response:

From what I’ve read, Westvleteren Abt 12

Toasted victory malt

admin — Thu, 05 Dec 2002 00:00:00 +0000

Question:

Tom, I’ve used Victory in IPAs and it’s a great flavor, so I’d say go for it. BTW, here in the PNW, we call 40 IBU "barely hopped"! – Hide quoted text — Show quoted text – What do you think of this malt in a highly hopped ale? Something along the line of 40 IBUs? Tom Veldhouse

Response:

What do you think of this malt in a highly hopped ale? Something along the line of 40 IBUs? Tom Veldhouse

– Hide quoted text — Show quoted text – I regularly make a beer with i guess 80 % 2-row 10% victory 10% light crystal i’ve upped the victory to about 15% sometimes. hop with whatever you want ive used fuggles, goldings, and in the current batch, hallertauer. I find it adds a kind of toasty, maybe almost nutty, definetely ‘grainy’ quality. I’m not good at descriptions but I like it. You could try as little as 5% maybe and see what you think. I put a bit in most of my beers as of late. John

Response:

Tom, I’ve used Victory in IPAs and it’s a great flavor, so I’d say go for it. BTW, here in the PNW, we call 40 IBU "barely hopped"!

Do you think he meant *140*IBU’s? That would be approaching a PNW heavyweight. I recently visited a microbrewery in Sedona, AZ– can’t remember the name, but what a beautiful location!!! They had a nice brew house– 3 fermentors, each held ~230 gallons. The draught selections were: Hefeweizen (okay if you like this style– I don’t, but sampled it, anyway), American Pale Ale (decent, but not up to PNW standards for hoppiness and a bit low in maltiness) and a Nut Brown (SWMBO really liked this one– still a bit low in the hops department, IMO, but not bad). I’d recommend a visit if you’re ever in red rock country, just don’t expect anything extraordinary. — –DAsh obvious with attbi)

Response:

I regularly make a beer with i guess 80 % 2-row 10% victory 10% light crystal i’ve upped the victory to about 15% sometimes.

This is a winning combination, alright. I’ve also had great success using 10% Victory and 20% Vienna, which makes for a great golden-yellow ale, or Munich. ben

Response:

I love that stuff for pale ales, and just about anything else for that matter. I usually throw in ten percent to fifteen percent. Once made a great "brown Porter" with around thirty percent. Adds a nice nutty-grainy taste. If thats what your looking for. Cheers, Jim

Response:

I’ve never used this malt before and would like to know what % of grist it should be used? I’m thinking of adding it to a PA. What characteristics does it add to the beer? —–ActiveX

Response:

I regularly make a beer with i guess 80 % 2-row 10% victory 10% light crystal i’ve upped the victory to about 15% sometimes. hop with whatever you want ive used fuggles, goldings, and in the current batch, hallertauer. I find it adds a kind of toasty, maybe almost nutty, definetely ‘grainy’ quality. I’m not good at descriptions but I like it. You could try as little as 5% maybe and see what you think. I put a bit in most of my beers as of late. John – Hide quoted text — Show quoted text – I’ve never used this malt before and would like to know what % of grist it should be used? I’m thinking of adding it to a PA. What characteristics does it add to the beer? —–ActiveX

Response:

Weyerbacher Brewing

admin — Fri, 29 Nov 2002 00:00:00 +0000

Question:

"Any idea what they got awards for? Maybe the Idiot, or one of the ones you mentioned?" I really haven’t heard, but you know, there’s tons of regional "awards" all over the place that don’t mean squat. Sort of like the People’s Choice Awards, or the Essence Awards… …Or the Country Music Association Awards. (I’m kidding…I saw on your website you’re a fan of George Strait) {:o)

Response:

You visited Central PA right? You needed to head east a bit to get to the Delaware valley. I too tried the Weyerbacher sample pack a few months back. I thought maybe the Hops infusion was skunky. I went the Weyerbacher site and expressed my displeasure. They got right back to me…explained that I just wasn’t accustomed to the taste of a strongly hopped beer. To me it tasted very harsh and unpleasantly sour. Here are some of the beers that I have handy…as far as the Delaware Valley goes (NJ, PA & DE): Heavyweight Brewing – Unique, big & flavorful beers, Including a 14th century Gruit Ale Lancaster Brewing Company – an awesome Milkstout Stoudt’s Brewing Company- good Abbey Triple and Double Victory Brewing – Words cannot do their Prima Pils justice, get your hands on one of these! (Good site too http://www.victorybeer.com/beers.htm) MCD

– Hide quoted text — Show quoted text – I recently purchased some of Weyerbacher’s beers. I figured since I didn’t know much about them I would purchase single bottles of what the store I was in had. I got an Imperial Stout, Hops Infusion, Tripel, and an Autumnfest. I opened the Hops Infusion with it’s promise of 4X the hops of their IPA. My first thoght was, they should start putting some hops in the IPA if this is 4X that amount. It was boring and kind of bland. I tried the Imperial Stout. It had some astringency, and not much Imperial about it. I finished it because I fooled myself into thinking it was just a stout. Then I tried the Tripel. It had a nice sweetness to the finish, but some vegetal notes in the aroma that only got worse as the beer warmed, and about 1/2 way through the pint I found it to be excellent drain cleaner. I haven’t brought myself to taste the Autumnfest, but I hope it is the diamond in the rough. I went to the website http://www.weyerbacher.com/, and they have won some awards. I know we have some Pa folks here, my question is, what great beers did I miss? They certainly would not win any awards with the ones I have sampled thus far…. Cheers, Mike

Response:

"…my question is, what great beers did I miss?" Weyerbacher is "okay" as you have noticed. They are not spectacular in my opinion. I purchase their assortment packs from time to time. The IPA isn’t too bad, and their ESB and Scotch Ale is pretty drinkable. One thing I have noticed is the beers aren’t really up to "style." But a few of them are interesting renditions none-the-less. (I haven’t tried the Blithering Idiot. I have a couple of six packs laid up in the cellar for a few years down the road.)

Thanks. I never really worry about a commercial brewery hitting homebrewing style guidelines, but the beers should be at least average. Any idea what they got awards for? Maybe the Idiot, or one of the ones you mentioned? Cheers, Mike

Response:

Snowcap is good, as is Broken Rake, which is my personal favorite. Joe O’Meara

– Hide quoted text — Show quoted text – I’d have to agree with the exception of Snowcap…that’s one I look forward to every year. ——Denny I think Pyramid is stunningly mediocre. San Francisco’s Magnolia brewpub used to at least have terrific food, even if it was inconsistent. Now the food is as bad as the beer. ben

Response:

I’d have to agree with the exception of Snowcap…that’s one I look forward to every year. ——Denny – Hide quoted text — Show quoted text – I think Pyramid is stunningly mediocre. San Francisco’s Magnolia brewpub used to at least have terrific food, even if it was inconsistent. Now the food is as bad as the beer. ben

Response:

Can anyone else think of a microbrewery that turns out just plain bad beer? (Of course, I’m assuming Weyerbacher is a micro because I’ve never heard of ‘em…)

I think Pyramid is stunningly mediocre. San Francisco’s Magnolia brewpub used to at least have terrific food, even if it was inconsistent. Now the food is as bad as the beer. ben

Response:

Yep, I had that happen at a place in San Jose last year. I commented to the server that something was wrong with the stout. Something tasted seriously wrong; there was a heavy mold/must/mildew taste, almost as if the lines hadn’t been cleaned and there was something funky growing inside. The waitress said something like "oh, most people don’t like dark beers, you just aren’t used to heavy beers" (I look up on the chalk board and it’s listed at 3.5%, heh, real heavy darling). I wanted to scream "you don’t understand, I love stouts, your’s tastes like shit!"

I have had several experiences with infected beers, unclean tap lines, and beers that were just awful. In almost every case, the bar will take back the beer and bring you another, no charge. I usually explain to them what is wrong and that I cannot drink this beer. The worst I ever had was at a local restaurant where I was trying to get a Pilsner Urquell. They always have the freshest beer in town, but only carry about 4 taps. This PU was rotten eggs all the way. It was unbearable to smell, much less to taste. A friend told me that the beer had been that way for a week. I have never returned to the restaurant to this day after being told they kept an infected beer on tap for a week. My local pub carries about half-a-dozen local micros on tap, with the the other two dozen taps dedicated to other goodies from the US and the rest of the world. One time I overheard the owner speaking with a rep on why he would no longer carry a particular local microbrew’s stuff on tap. The owner — being very active in the local homebrewing and microbrewing community — had heard from other brewers that microbrewery ‘X’ would quite often experience serious off flavors, infections and other general nastiness in their batches. Instead of dumping the batch, they would keep it and blend it with another batch to minimize the nastiness. I don’t know if it’s true or simply catty/bitchy gossip among brewers.

In one way I doubt it, in another I don’t. The bottom line is you have to make money, or you go out of business. 5-20bbl down the drain is a lot of cash… Cheers, Mike

Response:

That is a ridiculous response. I tasted the beer, it was boring, astringent, and not very well done. It lacked hop flavor, and aroma. It had bitterness, but it wasn’t well done.

I think a lot of people are just ignorant about what a quality micro-brewed beer can and should taste like. Our brew pub turns out beers that range from average to undrinkable. When a visiting friend and I tried their seasonal beer, a pumpkin ale, we commented to the server that we thought there was something wrong with the beer (I mean, we were thinking infection, this stuff was so gross). Her only comment was, "Yeah, some people really like it and some people don’t". In other words, YOU have the problem not the beer. And I’ll bet a lot of people buy into that. Oh, OK, I guess I just don’t know what good beer tastes like. Bullcrap! Brian

Response:

are awesome. Also, one man’s trash is another man’s treasure….

Or in the words of The Grinch: "One man’s toxic waste is another man’s pot pourri!" :::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::: Dog event enthusiast, brewer of Belgian (style) Ales. Happiness is having your contented dog at your side and a Belgian Ale in your glass.

Response:

Wow, this joint sounds pretty bad… You know, most of us are conditioned to knee jerk and assume macrobrew is bad and mini/pico/microbrew is always quality, handcrafted beer. Can anyone else think of a microbrewery that turns out just plain bad beer? (Of course, I’m assuming Weyerbacher is a micro because I’ve never heard of ‘em…)

I’m not going to go so far as to say all their beer isn’t good, just the four I’ve tried aren’t very good at all. I understand they make 15 beers, there could be a gem in there somewhere. I have also been to breweries where one beer is pure crap, and the rest are awesome. Also, one man’s trash is another man’s treasure…. Now, things also can change over time. When I went to Key West a couple of years ago, the beers at Kelly’s were awful. They have a new brewer now, he posts here occasionally, and I understand it is worth the visit, so that is on my to do list… Cheers, Mike

Response:

You visited Central PA right? You needed to head east a bit to get to the Delaware valley.

I wouldn’t call it a visit, I called it work…;) I too tried the Weyerbacher sample pack a few months back. I thought maybe the Hops infusion was skunky. I went the Weyerbacher site and expressed my displeasure. They got right back to me…explained that I just wasn’t accustomed to the taste of a strongly hopped beer. To me it tasted very harsh and unpleasantly sour.

That is a ridiculous response. I tasted the beer, it was boring, astringent, and not very well done. It lacked hop flavor, and aroma. It had bitterness, but it wasn’t well done. I made their Autumnfest DC (drain cleaner) as well last night. It didn’t even warrant me taking my time to sit back and drink it. I tasted and smelled it on the way to the couch, and returned to the sink for the last rites…. Cheers, Mike

Response:

Very true…. …Or the Country Music Association Awards. (I’m kidding…I saw on your website you’re a fan of George Strait)

You did real deep. That was my experiment for learning to make a website using HTML programming. Now you can do what used to take hours in a couple of minutes. I actually have many, many musical favorites. Country just happens to be one of them. Cheers, Mike

Response:

I left out I also have a Blithering Idiot Barleywine from them as well…. Cheers, Mike

Response:

I recently purchased some of Weyerbacher’s beers. I figured since I didn’t know much about them I would purchase single bottles of what the store I was in had. I got an Imperial Stout, Hops Infusion, Tripel, and an Autumnfest. I opened the Hops Infusion with it’s promise of 4X the hops of their IPA. My first thoght was, they should start putting some hops in the IPA if this is 4X that amount. It was boring and kind of bland. I tried the Imperial Stout. It had some astringency, and not much Imperial about it. I finished it because I fooled myself into thinking it was just a stout. Then I tried the Tripel. It had a nice sweetness to the finish, but some vegetal notes in the aroma that only got worse as the beer warmed, and about 1/2 way through the pint I found it to be excellent drain cleaner. I haven’t brought myself to taste the Autumnfest, but I hope it is the diamond in the rough. I went to the website http://www.weyerbacher.com/, and they have won some awards. I know we have some Pa folks here, my question is, what great beers did I miss? They certainly would not win any awards with the ones I have sampled thus far…. Cheers, Mike

Response:

Baby's First Deep-Fried Turkey

admin — Tue, 19 Nov 2002 00:00:00 +0000

Question:

My husband and his brother are going halvsies on a deep fryer in time for Thanssgiving. My BIL has been frying them at work for customers for years. A hint – brine the turkey a la Alton Brown before injecting it. The flavor and moistness will blow you away. Gina Proud Member of PETA (People Eating Tasty Animals) 173/135/130 Began Atkins 4/30/02

Response:

I have NEVER had such moist, flavorful turkey. I always loathed Thanksgiving because my folks roasted the bird until it was terribly dry. This turkey was like nothing I’d ever had. Simply delicious.

Now you know why more and more people are deep-frying their turkeys. It’s incredible how good it turns out. Connie Darn right I’m good in bed. I can sleep for days!

Response:

This brings up a question that I saw last week, or earlier, but I never saw a response to: How much oil does it take to fry a turkey and what do you do with the leftovers? Can you store that stuff without an extra fridge to keep the oil in? — Lydia Ash Don’t be paranoid–be prepared. –Barbara Brenner Posted Via Uncensored-News.Com – Still Only $9.95 – http://www.uncensored-news.com <<<<<<< The Worlds Uncensored News Source <<<<<<<<

Response:

– Hide quoted text — Show quoted text – x-no-archive: yes So I work at a small family-owned store that sells, among other things, a full line of turkey fryers and "outdoor cooking equipment." They’re doing fried turkey demonstrations every weekend this month. Apparently there was a turkey left over from this last weekend, so the boss went ahead and did a mid-week fry. First off, it was shot up with injectible marinade. Then it had a cajun spice rub shoved under its skin. Then, as I watched (eyes wide with wonder), it was plunged into the hot oil. 45 minutes later, out it came. I have NEVER had such moist, flavorful turkey. I always loathed Thanksgiving because my folks roasted the bird until it was terribly dry. This turkey was like nothing I’d ever had. Simply delicious.

We bought a deep fryer this weekend. All I can say is "Wow!". I now know why this is becoming such a popular method of cooking turkey. No, we won’t be doing our Thanksgiving turkey this way – I gotta have drippings for gravy, and I’d be shot if I didn’t cook the stuffing in the bird. But we’ll certainly be having turkey more often at other times of the year. Cheers! Nicole

Response:

Lydia, We deep fried a 13 pound turkey last weekend and used about 4.5 gallons of oil. You’d use less for a larger turkey. Leftover/used oil can be strained and stored either in a cool, dark spot or refridgerated and used again. We’re keeping ours in the garage during the winter. Leftover turkey can be, well, eaten! LOL! Use it just like you would any other leftover turkey, although I prefer just reheating it. Cheers! Nicole

Response:

i am Gonna try one ,but I think that I might just do a turkey Breast .i do not have he tall pan ,but I think I can do a breast in my fish Pan. ("We cannot always do great things in life,but we can do small things http://community.webtv.net/domjo/Joesbigfish Start Date.Nov 10,2002 …284/274/225 Golf h-cap=…11.8

Response:

Okay, this is all sounding REAL good. Does anyone recommend a particular brand of fryer? And is there anything else they can be used for besides frying turkeys? (sorry – I’m kinda clueless where cooking is concerned, but I’m learning!) kk – Hide quoted text — Show quoted text – x-no-archive: yes So I work at a small family-owned store that sells, among other things, a full line of turkey fryers and "outdoor cooking equipment." They’re doing fried turkey demonstrations every weekend this month. Apparently there was a turkey left over from this last weekend, so the boss went ahead and did a mid-week fry. First off, it was shot up with injectible marinade. Then it had a cajun spice rub shoved under its skin. Then, as I watched (eyes wide with wonder), it was plunged into the hot oil. 45 minutes later, out it came. I have NEVER had such moist, flavorful turkey. I always loathed Thanksgiving because my folks roasted the bird until it was terribly dry. This turkey was like nothing I’d ever had. Simply delicious. — "If there’s someone you can live without, then do so. And if there’s someone you can just shove out; do so." ~BNL

Response:

We deep fried a 13 pound turkey last weekend and used about 4.5 gallons of oil.

Cool. Helpful to know. Leftover/used oil can be strained and stored either in a cool, dark spot or refridgerated and used again. We’re keeping ours in the garage during the winter.

*Garage*!

I actually meant the leftover oil that you used to fry it. Heh, heh. Of course, I’m not sure how Dean will react to my suggestion that we take up even more space of his rapidly shrinking workshop/garage. =) Thanks, Nicole! — Lydia Ash Don’t be paranoid–be prepared. –Barbara Brenner Posted Via Uncensored-News.Com – Still Only $9.95 – http://www.uncensored-news.com <<<<<<< The Worlds Uncensored News Source <<<<<<<<

Response:

Cool – thanks for the link, that stuff looks great! – Hide quoted text — Show quoted text – x-no-archive: yes "karen (kk)" muttered the following incantation: Okay, this is all sounding REAL good. Does anyone recommend a particular brand of fryer? And is there anything else they can be used for besides frying turkeys? (sorry – I’m kinda clueless where cooking is concerned, but I’m learning!) The pots they sell at my workplace are also advertised as useful for seafood boils, microbrewery, canning & preserves, and so on. I believe the boss used a 28-quart pot, and the turkey was about 14 pounds. The pots come in stainless steel, aluminum and non-stick lined aluminum (boss used stainless steel). Here’s a selection of pots & marinades: https://www.seattletraders.com/ultimateoutdoorchef/index.html — "If there’s someone you can live without, then do so. And if there’s someone you can just shove out; do so." ~BNL

Response:

x-no-archive: yes Nikita muttered the following incantation: Leftover/used oil can be strained and stored either in a cool, dark spot or refridgerated and used again. We’re keeping ours in the garage during the winter. Plus, you can buy either a battery-operated or electric oil pump that filters and pumps the oil back into its storage container.

Oh yeah! DH bought a battery operated one and said it was GREAT! Cost $20 at Meijer. A tip… he washed the filter out with dish soap and water and said it was like brand new, so no need to throw it away after one use. Cheers! Nicole

Response:

Karen, We bought a Firestorm fryer from The New Braunfels Smoker Company. It’s got a 30 quart aluminum pot with a temp gauge, turkey accessories, and an inner pot. Cost us $36 on sale at Walmart. According to the fryer box, you can deep fry just about anything from turkeys to steaks to roasts to chickens to veggies. Cheers! Nicole

Response:

Hey, that price sounds even better! I’ve been looking around for some fryer-type recipes (to really get myself psyched up about the idea), but most everything seems to be breaded. I would imagine that any fryer I would buy would come with basic information as to how long to cook different types of food (chicken, shrimp, etc). Unfortunately, I’ve led a very sheltered life and not been exposed to many different kinds of deep-fried foods (having been fat-phobic for the last 20 years or so thanks to Dean Freakin’ Ornish et al!)… So, I will have to try and fire up my imagination. Thanks for the info, I’ll be checking out my Wal-Mart and Kitchens Etc for fryers soon!

– Hide quoted text — Show quoted text – Okay, this is all sounding REAL good. Does anyone recommend a particular brand of fryer? And is there anything else they can be used for besides frying turkeys? (sorry – I’m kinda clueless where cooking is concerned, but I’m learning!) kk Karen, We bought a Firestorm fryer from The New Braunfels Smoker Company. It’s got a 30 quart aluminum pot with a temp gauge, turkey accessories, and an inner pot. Cost us $36 on sale at Walmart. According to the fryer box, you can deep fry just about anything from turkeys to steaks to roasts to chickens to veggies. Cheers! Nicole

Response:

– Hide quoted text — Show quoted text – Hey, that price sounds even better! I’ve been looking around for some fryer-type recipes (to really get myself psyched up about the idea), but most everything seems to be breaded. I would imagine that any fryer I would buy would come with basic information as to how long to cook different types of food (chicken, shrimp, etc). Unfortunately, I’ve led a very sheltered life and not been exposed to many different kinds of deep-fried foods (having been fat-phobic for the last 20 years or so thanks to Dean Freakin’ Ornish et al!)… So, I will have to try and fire up my imagination. Thanks for the info, I’ll be checking out my Wal-Mart and Kitchens Etc for fryers soon! Okay, this is all sounding REAL good. Does anyone recommend a particular brand of fryer? And is there anything else they can be used for besides frying turkeys? (sorry – I’m kinda clueless where cooking is concerned, but I’m learning!) kk Karen, We bought a Firestorm fryer from The New Braunfels Smoker Company. It’s got a 30 quart aluminum pot with a temp gauge, turkey accessories, and an inner pot. Cost us $36 on sale at Walmart. According to the fryer box, you can deep fry just about anything from turkeys to steaks to roasts to chickens to veggies. Cheers! Nicole

This may sound stupid but for all the "newbie" fryers, be very careful it too full and it boils over, well 3 or 4 gallons of oil on fire will ruin your day (not to mention burn your bird

Response:

This may sound stupid but for all the "newbie" fryers, be very careful it too full and it boils over, well 3 or 4 gallons of oil on fire will ruin your day (not to mention burn your bird

Btw, hot oil WILL kill grass, so make sure you don’t do this right in the middle of your perfectly manicured lawn. I’d suggest dedicating a small piece (maybe 4′x4′) of plywood or pressboard as your cooker base, and set the cooker on it. It will protect the grass, soak up any oil, and keep the cooker level. Just store it with the cooker when not in use. — Jason Baugher 355/312/215

Response:

Do this with Cornish hens. They are fantastic. Given their small size, much faster and easier to do at home without having the large turkey deepfryer. Sid…

Response:

- Hide quoted text — Show quoted text – My husband and his brother are going halvsies on a deep fryer in time for Thanssgiving. My BIL has been frying them at work for customers for years. A hint – brine the turkey a la Alton Brown before injecting it. The flavor and moistness will blow you away. Do this with Cornish hens. They are fantastic. Given their small size, much faster and easier to do at home without having the large turkey deepfryer. Sid…

My cooker came with a smaller pan with a "french fry type" basket…….pre T1, I used to boil my potatoes and not heat up the I have also used it to deep fry chicken pieces…….haven’t tried it without the breading yet…….hmmm Rally

Response:

Siebens lager

admin — Thu, 24 Oct 2002 00:00:00 +0000

Question:

Jim, Ah, yes… Siebens… they were about 5 to 10 years ahead of their time. I went there A LOT in the late 80’s, it was our usual stop before a Blackhawks game or whatever was on the agenda. If you find out any info – let me know! Mark

Mark…that lager was just the best! Period ! They were going to put it out in bottles but never did. I wish somebody would get the recipe and do so, preferably with the same brewmaster. That stuff could make me a beer drinker…. I don’t drink a lot, but I love a GOOD BEER! – Hide quoted text — Show quoted text – Some years ago there was a Microbrewery/German restaurant on Ontario street, west of Orleans in Chicago called Siebens after the old brewery that was here long ago. Thing was the Lager they made was wonderful. Does anyone know who the brewmaster was? This was around 1985-90 give or take. Second, does anyone know where that brewmaster is today and is he/she making that same lager anywhere? — Regards, Jim Polaski Linux for servers,Palm for mobility,Mac for productivity, Windows for the black hole in your IT budget!

– Regards, Jim Polaski Linux for servers,Palm for mobility,Mac for productivity, Windows for the black hole in your IT budget!

Response:

– Hide quoted text — Show quoted text – Some years ago there was a Microbrewery/German restaurant on Ontario street, west of Orleans in Chicago called Siebens after the old brewery that was here long ago. Thing was the Lager they made was wonderful. Does anyone know who the brewmaster was? This was around 1985-90 give or take. Second, does anyone know where that brewmaster is today and is he/she making that same lager anywhere? — Regards, Jim Polaski Linux for servers,Palm for mobility,Mac for productivity, Windows for the black hole in your IT budget!

Response:

But he stops just short of saying *what* it is that he came close with???

– Hide quoted text — Show quoted text – I asked Rich Sieben about his grandfathers lager recipe & this is what he said : I don’t know who the brewmaster was by name, but he used to actually live near where I grew up. In fact, I delivered papers to his house as a kid. He had called around to family members prior to the opening of the brewpub for the recipe for the original Sieben’s beer, but as far as I know, no one gave it to him. Even knowing the recipe, it will never be possible to 100% duplicate the original beer….you would need the original brewery to do that. But I have been able to get as close as I can remember it. Rich Sieben

Response:

Some years ago there was a Microbrewery/German restaurant on Ontario street, west of Orleans in Chicago called Siebens after the old brewery that was here long ago.

This site might interest you: http://www.io.com/~tweek/Siebens/ ben

Response:

I asked him again this is all he would say: 2.78kg of 2 row and 1.0kg of flaked maize and 2oz of saaz or mittlefreuh first wort hopped Sorry but this is all I can do to help you. Maury

Response:

I asked Rich Sieben about his grandfathers lager recipe & this is what he said : I don’t know who the brewmaster was by name, but he used to actually live near where I grew up. In fact, I delivered papers to his house as a kid. He had called around to family members prior to the opening of the brewpub for the recipe for the original Sieben’s beer, but as far as I know, no one gave it to him. Even knowing the recipe, it will never be possible to 100% duplicate the original beer….you would need the original brewery to do that. But I have been able to get as close as I can remember it. Rich Sieben

Response:

Some years ago there was a Microbrewery/German restaurant on Ontario street, west of Orleans in Chicago called Siebens after the old brewery that was here long ago. Thing was the Lager they made was wonderful. Does anyone know who the brewmaster was? This was around 1985-90 give or take. Second, does anyone know where that brewmaster is today and is he/she making that same lager anywhere? — Regards, Jim Polaski Linux for servers,Palm for mobility,Mac for productivity, Windows for the black hole in your IT budget!

Response:

Chicago Brewpubs

admin — Wed, 16 Oct 2002 00:00:00 +0000

Question:

Hello all! I’m a homebrewer heading to Chicago Tuesday(tomorrow) and I’d like to know where to find a good Brewpub for good dinner, good food, and good music. I hear Goose Island is there, but is it a brewpub? Any help is appreciated! Thanks, Steve

Response:

: Hello all! : I’m a homebrewer heading to Chicago Tuesday(tomorrow) and I’d like to know : where to find a good Brewpub for good dinner, good food, and good music. : I hear Goose Island is there, but is it a brewpub? : Any help is appreciated! : Thanks, : Steve Hope not too late. Yes I’ve been to Goose Island, it is a brewpub, good food and fantastic brew. We did the samplers (big glasses not those puney 2 oz) and they were all good. Highly recommend it. Chris Schmidt

Response:

Yes, Steve, Goose Island is a brewpub. It is located on the North Side of Chicago, in an area known as Lincoln Park. I remember the beer and food both being quite good. Call information or look in the phone book for the exact address (N. Clyborn Avenue?). Have a great time! Enjoy! Megan

Response:

Yes, Goose Island is a brewpub. It is located on the North Side, I believe on Clybourn Avenue, or at least very close by to it. Look it up in the phone book, or call information. The food is pretty good there, too. I think you will like it. Enjoy! Megan

Response:

It may be a bit late, but enjoy… Chicago Area Brewpubs ROCK BOTTOM BREWING – Grand Ave and State Street, just across the river from the Loop. GOOSE ISLAND BREWERY – At 1800 N. Clyborn Ave. on the near north side of Chicago. One of the best anywhere, in fact. Always a good lineup of specialty beers. Good food too. TAYLOR BREWING – Located in Fifth Avenue Station in the far western suburb of Naperville. It is right by the Burlington Northern railroad station, just east of Washington St. THE WEINKELLER – There are two in the western suburbs. The original is in Berwyn and latest addition is in Westmont. (Yes, they are brewpubs in spite of their names.) MILLROSE BREWING – Located in the northwest suburb of Hoffman Estates or South Barrington right off of the Northwest Tollway on Barrington Rd. (take the northbound exit). PRAIRIE ROCK BREWING – 127 S. Grove St., Elgin. Next door to the Grand Victoria Casino. It occupies the old Grove Theatre and features a "creative" American menu. Five on-premises brewed beers available daily. 708-622-8888. MICKEY FINNS – Milwaukee Ave. in downtown Libertyville. Excellent burgers and beer. They brought in a master brewer from Colorado who’s been offering around 5 different beers at any one time. Worth checking out, except it’s VERY crowded on the weekends. BREWMASTER’S PUB – Kenosha Wisconsin. Just a stone’s throw across the state line up in Wisconsin, not far off I-94. Excellent food, and new brewers have really improved the beer. In a picturesque, rambling former barn. FOUNDER’S HILL – Main Street, Downers Grove. Just south of the Burlington Northern train station. ROUNDHOUSE – Aurora. In the old Burlington Northern roundhouse in Aurora. Near the Aurora train station. ????? - Glen Ellyn. Near the Union Pacific (nee Chicago Northwestern) train station in Glen Ellyn. Best Beer Bars CLARK STREET ALE HOUSE – Around 740 N. Clark St. About 25 microbrews on tap. Pints and sample size (5 oz) glasses available. O’CALLAHAN’S – Hubbard at Dearborn, Downtown Chicago. Crowded on weekdays after work; quiet and relaxing on weekends. 8 taps including Pilsner Urquel. Simple bar food. BLUE CRAB LOUNGE/SHAW’S CRAB HOUSE – Hubbard at Wabash, Downtown Chicago. A half dozen oysters go so well with a pint of a good hoppy microbrewery beer. Very very good, but expensive, seafood on the restaurant menu. QUENCHERS – Fullerton at Western, Chicago (just west of the Kennedy Expwy (I-94) at Fullerton exit). About 15 taps, about 200 different bottled beers. A classic Chicago noisy corner tavern that discovered good beer, but remains a noisy, friendly, corner tavern. No food. SHEFFIELDS – On Sheffields a few miles from Wrigley Field. Great selection of imported beers. MCGEE’S – Located on Sheffield and Webster in Lincoln Park. They just added ~20 beers on tap to bring the amount to 30 on tap. Good selection to including Urquell, Big Shoulders Porter, Double Diamond, Tennents, etc. Great food too. THE RED LION – On Lincoln Ave is strong on atmosphere and food, and decent on beer. LION’S HEAD INN – 13101 South Olde Western Ave, Blue Island. Worth the trip to this out-of-the-way southern suburb. 13 taps all with top-notch micros from all coasts. Good Italian food; speakeasy atmosphere. Closed Sunday evening. GREAT BEER PALACE – On Lincoln Ave near the German area; keep going northwest for German food and more. 30+ beers on tap. THE VILLAGE INN – In Roscoe Village area of Chicago. Also has 30+ beers on tap. THE HOP LEAF – (of no ethnic variety) has the best beer selections in the city. THE DUKE OF PERTH – is more or less in the same category as the Red Lion. PALMER PLACE – Downtown Lagrange, on Lagrange Rd. south of Ogden Ave. Lots of beers on the menu (50+) and a decent selection of tap brews. Fun atmosphere too – not like the usual suburban bars. PUFFERS: 33rd and Halsted on the south side. One of the few bars in that part of the city with a good selection of beers. Locally Brewed Beers Pavichev Brewing bottles an excellent Baderbrau Pilsner, which received rave reviews from Michael Jackson. They also produce a Baderbrau Bock, Naughty Boy Pilsner (available in a variety of silk-screened bottles), and Bone Ale. Chicago Brewing offers a wide variety of brews, most notably Legacy Lager, Legacy Red Ale, Big Shoulders Porter, and Heartland Weiss. —— Compiled from information provided by: — Phil

Response:

Try www.pubcrawler.com. They might have a listing. HTH, Herb G. Flying to Chicago next Tuesday, looking for a brewpub near the airport for lunch. Anyone from that area have any suggestions? Thx

– "The ‘Ole Spotted Dog Brewery" Home of the Black Mamba Barleywine "You’ll Swear You Were Snakebit"

Key West suggestions

admin — Sat, 28 Sep 2002 00:00:00 +0000

Question:

Kelly’s Carribean Bar & Grill has a small microbrewery. They’ve just changed brewmasters recently, but I haven’t been able to get down to try it out.

I’d ask for a taste before I purchased a pint of anything they make. I hope their new brewmaster is better than the last, and I hope the last takes a course in sanitation… Cheers, Mike

Response:

I’d ask for a taste before I purchased a pint of anything they make. I hope their new brewmaster is better than the last, and I hope the last takes a course in sanitation… Cheers, Mike

Agreed. Actually, I was told one of the reasons he quit was because they wouldn’t ALLOW hom to throw out beer gone bad. The owners know NOTHING about brewing, and wouldn’t allow him to close down every once in a while to clean the lines. They also couldn’t understand why beer goes bad when they shut down the refrigeration to the fermentors for a couple weeks. Hopefully the new guy can talk them into putting forth a little extra effort. But aside from the obviously bad beer,(I tasted the vinegar one) I think I’d rather drink bland microbrew than suck down bland megabrew. If you do try it out, let me know how it is. I was planning a trip down after Fantasy Fest.

Response:

Ok, there are NO good beer spot in Key West. The best you can do is a Hatuey draft or a Sunset Lager. Kelly’s (brewpub)absolutely sucks…

When was the last time you were at Kelly’s? I’ll admit that my predecessor brewed some funky beers, and most of them had a sour finish that should only be found in lambics. Since taking over as brewmaster, however, I have changed almost everything in the brewery. I have a great golden ale on tap, and my Oktoberfest came out perfect. While things are not yet perfect at Kelly’s, I won’t rest until they are. Yours, Eric P. Larsen Brewmaster Kelly’s Caribbean Bar, Grill & Brewery Key West, Florida

Response:

I have to take exception to this. I rarely see Kelly, so I report to her husband, Fred Tilman. So far, in 2 months of massive changes (gas mixtures, complete recipe overhauls, yeast changes, new equipment), Fred has never told me "no." By changing yeasts, I had to stick Kelly’s with nearly $1000 of bulk yeast purchased by the former brewmaster. (Anyone want to buy a case of SafeAle?) The first thing I did when I took over was dump 300 gallons worth of vinegar. I threw out nearly 50 pounds of hops that weren’t up to scratch. I’ve also spent (quite literally) a month just cleaning things. That said, I have two months worth of cleaning yet to do. Four years of grime takes a while to remove. The beer is already far better than it has been in years. I won’t serve anything I wouldn’t drink. Executive summary: If you’re coming down to Key West, Kelly’s is worth revisiting. Eric P. Larsen Brewmaster Kelly’s Caribbean Bar, Grill & Brewery Key West, Florida

Response:

I enjoyed visiting Kelly’s brewpub yesterday. The Golden Ale is very fine. Eric also shared a glass of his wheat brew, which had an earthy note I didn’t care for…but the lines were to be cleaned soon so it could have just been beer toio long in the line (I visited before the place was open). Very compact brewery making 6.5 barrel brews. The Oktobersfest will be available soon, though it wasn’t ready yesterday. I had no appointment. Just parke dteh scooter outside the gates and went in. Eric stopped his work to ply me with samples and show me around. I’m sure he’d do the same for anyone! << When was the last time you were at Kelly’s? I’ll admit that my predecessor brewed some funky beers, and most of them had a sour finish that should only be found in lambics. Since taking over as brewmaster, however, I have changed almost everything in the brewery. I have a great golden ale on tap, and my Oktoberfest came out perfect. While things are not yet perfect at Kelly’s, I won’t rest until they are. Yours, Eric P. Larsen Brewmaster

Response:

– Hide quoted text — Show quoted text – Ok, there are NO good beer spot in Key West. The best you can do is a Hatuey draft or a Sunset Lager. Kelly’s (brewpub)absolutely sucks… When was the last time you were at Kelly’s? I’ll admit that my predecessor brewed some funky beers, and most of them had a sour finish that should only be found in lambics. Since taking over as brewmaster, however, I have changed almost everything in the brewery. I have a great golden ale on tap, and my Oktoberfest came out perfect. While things are not yet perfect at Kelly’s, I won’t rest until they are. Yours, Eric P. Larsen Brewmaster Kelly’s Caribbean Bar, Grill & Brewery Key West, Florida

Eric, It has not quite been 2 years. I am glad someone else has taken the reins. The problems when I was there is the lines were not clean on any beer, and a couple were noticeable infected. The food was ok. I should have complained about the quality of the beer on my visit, but I doubt it would have changed anything. I’ll be sure when someone asks about KW again to mention that Kelly’s has a new brewmaster, and he cares about the beer… Cheers, Mike

Response:

- Hide quoted text — Show quoted text – Agreed. Actually, I was told one of the reasons he quit was because they wouldn’t ALLOW hom to throw out beer gone bad. The owners know NOTHING about brewing, and wouldn’t allow him to close down every once in a while to clean the lines. They also couldn’t understand why beer goes bad when they shut down the refrigeration to the fermentors for a couple weeks. Hopefully the new guy can talk them into putting forth a little extra effort. I have to take exception to this. I rarely see Kelly, so I report to her husband, Fred Tilman. So far, in 2 months of massive changes (gas mixtures, complete recipe overhauls, yeast changes, new equipment), Fred has never told me "no." By changing yeasts, I had to stick Kelly’s with nearly $1000 of bulk yeast purchased by the former brewmaster. (Anyone want to buy a case of SafeAle?) The first thing I did when I took over was dump 300 gallons worth of vinegar. I threw out nearly 50 pounds of hops that weren’t up to scratch. I’ve also spent (quite literally) a month just cleaning things. That said, I have two months worth of cleaning yet to do. Four years of grime takes a while to remove.

It’s very good to see that they’re finally coming to their senses. Looks like they’re finally doing what it takes to help you make good beer! Good luck…

Response:

Thx for the comments. "Mark": <

Response:

In a couple of weeks I am headed to Key West and have a quiet Friday evening. Any suggestions GoodBeer spots?

Hopefully you already have reservations, last 2 weeks of October can be quite crowded and noisy as they build up to Fantasy Fest. Kelly’s Carribean Bar & Grill has a small microbrewery. They’ve just changed brewmasters recently, but I haven’t been able to get down to try it out. They usually have 3-4 brews on tap in addition to the commercial stuff. It’s the next street past Duval, and tends to be a bit quieter.

Response:

My thoughts exactly. I’ve been there several times and haven’t been able to use "Key West" and "quiet night" in the same sentence yet. And Friday night? That’s the time to let it all hang out. Sloppy Joe’s, I wish I was going too.

Especially on Duvall (or is it Duvell) Street. —

Response:

– Hide quoted text — Show quoted text – In a couple of weeks I am headed to Key West and have a quiet Friday evening. Any suggestions GoodBeer spots? Quiet Friday night in Key West? I was out there several winters ago, and we spent some time in Hog’s Breath Saloon, Sloppy Joe’s Bar and of course Jimmy Buffet’s Margaritaville Cafe. Whatever you do, do not miss the end of the day celebration at sun down on the west side of the island. It is a tourist trap, but it was fun. —

Response:

In a couple of weeks I am headed to Key West and have a quiet Friday evening. Any suggestions GoodBeer spots?

Ok, there are NO good beer spot in Key West. The best you can do is a Hatuey draft or a Sunset Lager. Kelly’s (brewpub)absolutely sucks… With that in mind, there is a great little cuban bar near Mallory’s Sq and with outside seating. El Meson de Pepe IIRC. Also, try and find Pepe’s but skip the conch sandwich. There is no finer place to dine than Louie’s Backyard, and very few places more expensive. Conch Republic has a few nice taps. The food is very good at Pizza Joe’s, but go for lunch. All the beer on the Sunset Pier is way overpriced, and the service sucks and the gratuity is included…. I’d stick to the liquor or frozen drinks… Cheers, Mike

Response:

In a couple of weeks I am headed to Key West and have a quiet Friday evening. Any suggestions GoodBeer spots?

Response:

In a couple of weeks I am headed to Key West and have a quiet Friday evening. Any suggestions GoodBeer spots?

Quiet Friday night in Key West? I was out there several winters ago, and we spent some time in Hog’s Breath Saloon, Sloppy Joe’s Bar and of course Jimmy Buffet’s Margaritaville Cafe. Whatever you do, do not miss the end of the day celebration at sun down on the west side of the island. It is a tourist trap, but it was fun. —

Response:

Re HBD#4044-New Orleans Pubs (John Edwards)

admin — Wed, 18 Sep 2002 00:00:00 +0000

Question:

[SNIP] You probably know that the HBD is posted here as a courtesy. Most of the folks who post there do not participate here. If you are intereted in replying and getting responses from the HBD, then you should sign up at www.hbd.org The responses to HBD postings are not sent to HBD, and only appear here. I am sure Mr. Edwards would like to receive your response… Cheers, Mike

Response:

I did not realize that these were different pathways…sorry.

Response:

I did not realize that these were different pathways…sorry.

No problemo. You can also grab John’s e-mail from the HBD post and e-mail him directly… Cheers, Mike

Response:

The Crescent City Brewhouse on Decatur is a couple of blocks from Jackson Square;this square is the center of a lively entertainment district (the French Quarter) larger and more energized than Cartier Square in Old Montreal.CAUTION should be exercised when one gets to the opposite side of the French Quarter near Rampart Street .The CCB has fair beer, fair food and a great location.My preference in the Quarter is the Napoleon House and try any Abita (a fine local microbrewery) product, Dixie is another local prroduct some enjoy. . Take the St Charles Streetcar down to Riverbend-a beautiful ride-and visit Cooter Brown, a pub with more than 400 beers. http://www.cooterbrowns.com/beers.html But the best brewpubs are Zea’s Rotisserie,in the Clearview shopping center,about 8 miles out in the suburbs;all products are well done and the food is good and reasonably priced. Also consider Abita brewpub in Abita Springs, 40 miles north of the city.