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Greg
Joined: 16 Dec 2010 Posts: 92 Location: Paradise, Newfoundland
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Link Posted: Sat Apr 30, 2011 9:38 pm Post subject: |
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Tonight it's a BH Munich Dark Lager where the slight sweetness compliments the caramelized onions in the homemade French onion soup.
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Sparky
Joined: 17 Dec 2010 Posts: 217 Location: Muir Beach, California
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Link Posted: Sat Apr 30, 2011 9:53 pm Post subject: |
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kal wrote: | the crap selection available at our Ontario liquor and beer stores. I keep hearing about all these wonderful beers in the US but barely any of them make it up here.
Kal |
Hey Kal, since you are selling your house, may as well move to the Northwest (US). PLENTY of excellent beer! The variety of micro brew from the area and world wide is HUGE. Hell, the new trend (ha-ha, being San Francisco) is to home brew and then Tweet your list so people come over and have your beer. Put a couple chairs out front and only ask for donations or barter.
Nothing like hanging out with the Hipsters in the Mission area or West Oakland.
oh ya, this being the "what are you drinking," tonight it will be the Weizenbock. Also going to bottle my "Old Brune-Dog" barleywine. MmmmMMMmmm...
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11123 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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Link Posted: Sat Apr 30, 2011 10:19 pm Post subject: |
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Yup, we're selling, but the house we're moving in to is already 80% built.
I like the idea of sharing beer however!
Kal
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My basement/bar/brewery build 2.0
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crush
Joined: 28 Dec 2010 Posts: 706 Location: Telemark, Norway
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Link Posted: Sat Apr 30, 2011 10:32 pm Post subject: |
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the patience to brew and, particularly, age barleywine rules me out as a barleywine brewer and instills a sense of respect for those that do. I hope to taste a bottle one day!
_________________ ...just one more.
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crush
Joined: 28 Dec 2010 Posts: 706 Location: Telemark, Norway
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Link Posted: Sat Apr 30, 2011 10:43 pm Post subject: |
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Greg wrote: | Tonight it's a BH Munich Dark Lager where the slight sweetness compliments the caramelized onions in the homemade French onion soup. |
I would imagine the sweetness in the lager is from caramelized malts, so the two should go hand in hand.
I've found that onion (and garlic) can have a very strange effect on the taste of beer. If I had to guess, I'd say it's flavor hop compounds, so I feel low flavor hopped beers are best with these. I've experienced English ales (usually high in flavor hops) to be unstable with foods with a lot of onion/garlic. But there must be a third source - some kind of combination, since pickled onions used to be a staple bar snack in English pubs! But lagers work very well! Kingfisher and curry anyone?
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11123 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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Link Posted: Sat Apr 30, 2011 10:43 pm Post subject: |
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I used to make wine where, after a few months of fermentation it would sit on oak for a year and then sit in the bottle for at least another year. So I was always 2-3 years behind drinking it... compared to that, beer (even barleywine) is quick!
Kal
_________________ Our new shop with over 150 new products: shop.TheElectricBrewery.com
We ship worldwide and support our products and customers for life.
Purchasing through our affiliate links helps support our site at no extra cost to you. We thank you!
My basement/bar/brewery build 2.0
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crush
Joined: 28 Dec 2010 Posts: 706 Location: Telemark, Norway
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Link Posted: Sat Apr 30, 2011 10:58 pm Post subject: |
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wow 3 years! I hope you were rewarded after your wait! And I guess you couldn't even sample it halfway through, for fear of introducing oxygen!
I've just made my 2nd wine - a merlot from a Williams Brewing wine kit. It's now bottled at 7 months old, and right now very quaffable! It's a bit on the light side (I may have added too much water, mixing metric/imperial) and it's missing some backbone, but as far as I understand, that how it is with wine kits, unless you add tannins afterwards. Pleasant, clean, and drinkable, but simple - I just get fruity overtones (blackcurrent, vanilla - hard to tell, I've got a cold) but no layers/depth (again maybe the cold!) There were oak chips in the fermentor - do you think the flavor will develop in the bottle if I leave it for a year or so? I don't mind if this is the finished product - it's pleasant enough, just one-dimensional.
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11123 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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Link Posted: Sat Apr 30, 2011 11:09 pm Post subject: |
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They were all high end 23L wine kits (no water added) that also had grape skins. About $5/bottle once all was said and done. They were "ok" but still no match for a $10 bottle of storebought wine. I made about ~20-30 kits and simply stopped since (a) they weren't as good as the storebought stuff and (b) I wasn't really 'making' anything. Wine making's all about getting good grapes/must. Once you have that 99% of the work is done.
Kal
_________________ Our new shop with over 150 new products: shop.TheElectricBrewery.com
We ship worldwide and support our products and customers for life.
Purchasing through our affiliate links helps support our site at no extra cost to you. We thank you!
My basement/bar/brewery build 2.0
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crush
Joined: 28 Dec 2010 Posts: 706 Location: Telemark, Norway
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Link Posted: Sun May 01, 2011 12:14 am Post subject: |
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Thanks for the details. Makes sense that you stopped if you weren't getting something special. And I agree, compared to brewing all-grain, wine and mead making feels like I'm lying when I say "I made this", in much the same way as a microwave meal can be considered cooking! But, the economics here are a little different. The least expensive wine here is $12 a bottle, and at least $20 for a decent wine, so I'm very happy with the cost/taste outcome! Of course, for a special occasion, I'll go out an buy a good bottle. Not sure I'd say the same for beer though! Then again, maybe the Pilney inspired 260 IBU locally brewed beer might worth saving for that unforgettable moment!
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silverspoons
Joined: 21 Dec 2010 Posts: 555 Location: Webster NY
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Link Posted: Tue May 03, 2011 1:54 pm Post subject: Light Summer Pils |
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Light Summer Pils ( even though the weatherman is calling for some snow today and tonight! ) with a pound of Honey added in the last 15 minutes of the boil. very crisp and refreshing.
Silverspoons
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Greg
Joined: 16 Dec 2010 Posts: 92 Location: Paradise, Newfoundland
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Link Posted: Tue May 24, 2011 10:33 pm Post subject: |
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Well, the portable bar/keg setup went over well at a friends birthday, exhausting my Munich Lager supply which was a hit, and leaving only about 2 pints of the Brew House Cream Ale from one of the kegs; I saved 1/4 of a keg, just in case, and left that home. While it only had 1 week conditioning time, everyone raved about it. Most had about 8 glasses each, commenting it was the best home brew they ever had and were giving away beer they bought to drink mine instead!
Not a bad setup for scrap construction site lumber and about 2hrs of my time!
So, 2 weeks later I'm enjoying the bottom of the first cream ale keg with a stir fry. It has a great hop profile and an extra creamy, micro bubble mouth feel. Fermented with Wyeast California Lager.
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crush
Joined: 28 Dec 2010 Posts: 706 Location: Telemark, Norway
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Link Posted: Fri May 27, 2011 11:08 am Post subject: |
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Nice! I think I'll be making one of those portable bars! I made just a little L shape that sits on top of the keg, but it's easily knocked off or topples backwards from the weight of the shank. I like what you've done! I might add a shelf below the taps, for a drip tray - some parties are inside..(norwegian winters...), so it saves having to keep mopping up with a towel. Thanks for the inspiration!
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Greg
Joined: 16 Dec 2010 Posts: 92 Location: Paradise, Newfoundland
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Link Posted: Fri May 27, 2011 1:46 pm Post subject: |
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Yeah, I was going to add a shelf for a drip tray but knew this was staying outside so I didn't bother. The legs were spaced to accommodate two 4.5 gallon buckets; dropped in the kegs, packed with ice around the sides. Honestly, what I wanted to do was use pipe, much like you see for bar foot rails. Have it mounted on each side with large flanges, screw in the large diameter pipe about 12" long, toss in 2 90's and join each side with a 3rd pipe length. Basically an upside U with the faucets mounted in the middle with the lines running inside the pipe channel. The downside to that idea is that I'd have to buy short elbow shanks, I'd need some way to access the inside of the pipe to secure the shanks in place and the overall cost of both was out of the budget considering I built this for FREE.
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Andrewss
Joined: 31 Dec 2011 Posts: 1 Location: USA
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silverspoons
Joined: 21 Dec 2010 Posts: 555 Location: Webster NY
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Link Posted: Sat Dec 31, 2011 1:27 pm Post subject: |
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Not much left after a big family party over the holiday weekend. Drank my last Smidick's clone last night, very smooth, dark amber color, creamy head, then had an American Pale Ale, our family favorite, just the right blend of malt and hops. I might actually have to go to the store and buy beer for the first time in many months. The brewery has been busy making the beer for my son's wedding coming up in mid february. brewed three straight days over the weekend and all my fermentors ( plus a couple new ones ) are full and bubbling away.
have a nice new year!
Silverspoons
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Greg
Joined: 16 Dec 2010 Posts: 92 Location: Paradise, Newfoundland
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Link Posted: Sun Jan 01, 2012 4:25 am Post subject: |
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Thanks Andrewss.
I'm nursing a glass of Gatorade after coming down with a bout of gastrointestinal from something I ate. Made for a painfully long New Years Eve shift at work until midnight.
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Greg
Joined: 16 Dec 2010 Posts: 92 Location: Paradise, Newfoundland
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Link Posted: Tue Jul 17, 2012 1:32 am Post subject: |
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I'm back on the brewing bandwagon as I finished up the last Brew House kit I'll be buying. This one being the BH Red Ale dry hopped with Willamette as Cascade was sold out at the local brew stores. I've made this particular kit last summer and while good it was lacking in a bolder hop profile I enjoy so I left the whole leaf hops sit for a week. Unfortunately they didn't really add much forward flavours and only a slight residual aroma and finish. It's still a good beer but I'm ready to move into AG finally. TBH kits are good but they generally have a similar malt base across each style making the dark ale similar to the red, wheat or pale ale.
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silverspoons
Joined: 21 Dec 2010 Posts: 555 Location: Webster NY
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Link Posted: Tue Jul 17, 2012 1:45 pm Post subject: |
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A saison, spiced with orange, ginger root and black pepper..
A vanilla porter..
An american pale ale..
A California Commons..
All made on my Kal clone
Silverspoons
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Greg
Joined: 16 Dec 2010 Posts: 92 Location: Paradise, Newfoundland
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Link Posted: Tue Jul 17, 2012 5:07 pm Post subject: |
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Enjoyed all of those this morning Silverspoons? "The best part of waking up is beer in my cup!"
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silverspoons
Joined: 21 Dec 2010 Posts: 555 Location: Webster NY
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Link Posted: Tue Jul 17, 2012 11:16 pm Post subject: |
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Well the Saison has some orange (juice) in it.. breakfast..
The porter has a great vanilla, chocolate, coffee flavor.. breakfast..
The APA is.... well good anytime..
and at noon EDT its breakfast time for a California Commons..
Silverspoons
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