Vietnamese Spring Rolls and Beer pairing
Wednesday, June 30th, 2010Posted: by jimbodude (9 hours ago)
Archive for June, 2010
Anyone have a good recipe for a raspberry lambic viniagrette
Tuesday, June 29th, 2010Posted: by callmemickey (22 hours ago)
Cheese Loves Beer VIII Menu
Tuesday, June 29th, 2010Posted: by duchessedubourg (46 minutes ago)
Secondary in Keg
Tuesday, June 29th, 2010I have read through a lot of the posts on secondary keg procedures. The question that remains is how long is too long to secondary? I am deploying for a year and brewed a batch so that it can age for a year while i am gone. I purchased 2 kegs which i would like to use for secondary but then it occurred to me… is a year too long to keep in a metal keg?
Finally, i have seen two procedures in my readings. 1- use CO2 to transfer and then fill the headspace or 2- transfer it into the keg and any CO2 that develops is fine.
Anyone see any problems with me using the second option. At the moment i only have 2 kegs, i will purchase the rest of the kegging setup when i return. If i need to do anything with CO2 let me know and i will have to get the stuff before i go. I hadn’t planned on carbing it until i get home.
BeerCooks: The on the fly edition
Tuesday, June 29th, 2010Posted: by earthboundagain (17 hours ago)
Belgian IPA
Monday, June 28th, 2010Anyone have a good recipe for a belgian style IPA?
BeerCooks:The World Cup Edition
Monday, June 28th, 2010Posted: by earthboundagain (1 hour ago)
Beer Bread…and other uses for dead beer
Monday, June 28th, 2010Posted: by pnkHoody (10 hours ago)
Pairing for a Mexican style pot-roast
Monday, June 28th, 2010Posted: by dpodratsky3 (11 hours ago)
Bruery scallops
Monday, June 28th, 2010Posted: by k75 (13 hours ago)
Pre-Boil Gravity if using DME?
Sunday, June 27th, 2010Might be a stupid question but do I need to be concerned with grabbing the pre-boil gravity when using DME? Since I am bringing the water to a boil before adding, just curious.
Orvaliflette
Sunday, June 27th, 2010Posted: by Goldorak (12 hours ago)
Kona Stout…Ice Cream
Saturday, June 26th, 2010Posted: by jimbus (27 minutes ago)
Does anyone have any experience with S-33?
Saturday, June 26th, 2010Has anyone used Safale S-33 lately or extensively?
what is the flavor profile like? What other yeasts would you compare it to?
I was looking on a few of the online stores and it doesn’t really say much.
All I can really tell is that it originates from the British Isles.
What food to pair with rye pale ale?
Saturday, June 26th, 2010Posted: by djeucalyptus (13 hours ago)
Feedback on Planned Beer Dinner
Friday, June 25th, 2010Posted: by MattCinatl (20 hours ago)
Lamb Liver, Bacon, & Mushroom Pie
Friday, June 25th, 2010Posted: by gory4d (24 minutes ago)
What style/recipe do you recommend to new brewers?
Thursday, June 24th, 2010I have only been brewing for about 2.5 years now so I have a little experience under my belt. One of the best beers I’ve brewed was the legendary Quiet Storm Stout recipe found here on these boards. I have brewed probably 15 gal of this recipe so far and I gave a sample to a BMC drinking buddy of mine to see if I could convert him over to something with flavor. It worked.
I think he has probably kicked at least one of my kegs by himself. Now he is amped up and wants to try new and better beers. Thus my question. I want to help him get started in home brewing but I want to get him off on the right foot. I’ve offered to let him come over to my place and use my all-grain equipment to brew but I know he doesn’t have the 3-5 hours it takes me to brew on brewday.
I’m looking for suggestions for an extract recipe that is beginner friendly. Something that ferments fast so he can see the fruits of his labor. All-grain is an option but I’d like to stick with extract or a recipe that calls for steeping grains.
What recipe do you suggest for new brewers?
Seeking info on cooking with Hops…
Wednesday, June 23rd, 2010Posted: by BeerBATvocate (10 hours ago)
Beer matching: Beef flour tacos
Wednesday, June 23rd, 2010Posted: by BidwellBrewer (18 hours ago)
North Coast Brewery Beer Dinner
Tuesday, June 22nd, 2010June 29th 6pm
6 Beer 5 Courses, featuring President and Headbrew Master Mark Ruedrich
Check Out A Link with The MENU!!!
http://www.mystictheatre.com/posts/detail/1740
Beer and Dessert
Tuesday, June 22nd, 2010Posted: by SteelerChris (18 hours ago)
Chocolate Stout Cake, or Baking with stouts!
Monday, June 21st, 2010Posted: by mahaffeymax (23 hours ago)
BeerCooks: The Big on Beef Edition
Monday, June 21st, 2010Posted: by earthboundagain (42 minutes ago)
Great North Carolina Beer Festival
Monday, June 21st, 2010Greetings fellow brewers,
I have contacted the organizers of the Great North Carolina Beer Festival(GNCBF) August 28th, 2010, 1pm to 8pm at Tanglewood Park in Clemmons, NC (Winston-Salem) and they are very interested in having a homebrewer presence at the event.
The festival will provide tents (one big one or one for each club) and ice. They will not provide tubs for the kegs. You can provide your own tables or rent tables for $8 each. Just tell Jessica how many you need and they will be ready for us when we get there.
Each homebrewer who brings a keg to the event will receive 2 VIP admission tickets. For each additional keg, the brewer will get 1 general admission ticket. The VIP tickets get you access to the VIP tent and the free food therein!
There will be cold storage trucks for those who wish to drop off their beer on Friday, Aug. 27th. Details and drop off times will be provided by the organizers once you have registered.
Brew Strong;
Dave Koenig
Winston-Salem Wort Hawgs
To register contact:
Jessica Reavis
Marketing & Sales Director
Great North Carolina Beer Festival
jessica.greatncbeerfest@triad.rr.com
Office 336.712.0064
Fax 336.712.0065
Cell 336.428.7768
www.greatncbeerfestival.com
Methode Champenoise
Sunday, June 20th, 2010So I went ahead with the idea I had for a pineapple champagne beer.
60% wheat
30% vienna
10% amber candi sugar
.25 oz brewers gold @ 60
.5 oz brewers gold @ 15
25 oz brewers gold @ KO
primmed with palm sugar to 5.5 volumes
20 IBU
20 SRM
safale 04
Bottling in standard and magnum champagne bottles following the falcon’s method from their web site.
The beer is a wedding gift to my friend, with the intention of laying them down to age and to drink one a year for their anniversary with a magnum for 10, 25, and 50 years.
pics to follow as this project progresses.
bucket or glass for primary fermentation?
Sunday, June 20th, 2010I wanted to get your opinion on which is better for primary. I’ve been using plastic buckets for closed primary fermentation for a while, now switched to glass just to try something different. The first thing I noticed that I don’t like about glass is that I can’t scoop the krausen off the top, and this last batch is thick! I always would transfer to glass secondary and drop the temp to clear the beer and drop the yeast.
My 6.5 glass primary is a little over a week old now, and yeast is not even close to falling. What do you suggest I do other than wait forever? Can I add fermtabs, or is that meant for adding during the boil?
RIS and canoli
Saturday, June 19th, 2010Posted: by rlyinsrd (13 hours ago)
What to drink?
Thursday, June 17th, 2010Posted: by Aimstatus (20 hours ago)
Priming Sugar Nomograph question
Thursday, June 17th, 2010I was refreshing my memory on priming sugar rates and ran across something I hadn’t seen before. This is from John Palmer’s site:
He refers to temperature, but is that temperature at which I’ll store the beer while it carbonates or temperature at which I plan to serve?
Anyone?
