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Registered on:12/19/2003
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re: Homebrewing Thread: Volume II - LSUGrad00
[quote]It appears that Ekuanot is more comparable to Amarillo with less myrcene content.[/quote] A quick follow up on this one. Ekuanot is the hop formally known as Equinox. Apparently HBC was worried about some trademark issues and decided to rename the hop. I didn't realize these were the same ...
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re: Gnarly Barley-Brightside IPA - LSUGrad00
[quote]are any of those other DIPA's sold in Louisiana?[/quote] nope...
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re: Gnarly Barley-Brightside IPA - LSUGrad00
[quote] I don't care for double IPA's. My alcohol preference threshold for beer tops out at 8.5%[/quote] plenty of room for a good DIPA under 8.5% :cheers: heady, GITM, dinner, king julius, king sue, pliny, double sunshine, sip of sunshine.......
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re: Homebrewing Thread: Volume II - LSUGrad00
That's awesome.. The group that runs that event has been one of the most responsive to suggestions I've dealt with....
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re: Homebrewing Thread: Volume II - LSUGrad00
[quote] 6:00 til 9:00 now instead of 10:00. That's a good thing IMO. That last hour just turned into a drunk fest, and it actually made the event less enjoyable.[/quote] completely agree... We spent the last hour the past two years dealing with drunks who were slamming whatever we had on tap ...
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re: Homebrewing Thread: Volume II - LSUGrad00
[quote]a keg of IPA doesn't last long enough[/quote] Like all o2 exposure this is really the key. If you're kegging your IPA and drinking it within a week or two I'd be surprised if you notice a difference. If you're handing out bottles or shipping to competitions then it can (not necessari...
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re: Homebrewing Thread: Volume II - LSUGrad00
[quote]I thought it was pulling in CO2 from your breath?[/quote] I mean you do to start it, but you don't blow the entire time. As the beer leaves the carboy the space if filled with air through the filter....
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re: "The Boot" from Abita - LSUGrad00
[quote]Funny thing is, my favorite beer is Summer Pils.[/quote] You can't always trust the 'style' on a beer to be a true representation of the style. For example St Arnold's Oktoberfest is a Scotch Ale, and their 'Summer Pils' is a Munich Helles not a pilsner....
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re: "The Boot" from Abita - LSUGrad00
[quote]Whatever in the hell Lagunitas uses. They managed to ruin a Pils.[/quote] Sazz.... aka the hop that essentially defines the Czech pilsner style?? eta: I don't particularly like this hop either, but Sazz hops is one of a handful of things that defines the style....
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re: Any idea what they will put in the old McAlisters on Siegen? - LSUGrad00
[quote]Mini-Dave & Busters[/quote] This is Siegen we are talking about, nothing this interesting would open on Siegen, but it sounds like a perfect place for a mini-Applebees....
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re: Homebrewing Thread: Volume II - LSUGrad00
[quote]When is the best time to add the orange juice and zest? I was thinking of putting the juice and zest in the primary fermentation. [/quote] I prefer to add zest post fermentation. The couple times I've used it in the boil I had a ton of great aromatics going into the fermenter only to lose ...
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re: Homebrewing Thread: Volume II - LSUGrad00
I've often wondered what my post RO filter water looked like. Not bad for a 3 year old cheap RO filter. pH 6.3 Total Dissolved Solids (TDS) Est, ppm 7 Electrical Conductivity, mmho/cm 0.01 Sodium, Na 1 Potassium, K < 1 Calcium, Ca 1 Magnesium, Mg < 1 Total Hardness, CaCO3 3 Nitrate, N...
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re: Homebrewing Thread: Volume II - LSUGrad00
[quote]For anyone interested, New Orleans water is currently at: [/quote] Just received my report for River Ridge this evening. pH 7.8 Sodium, Na 21 Potassium, K 3 Calcium, Ca 44 Magnesium, Mg 12 Total Hardness, CaCO3 160 Nitrate, NO3-N 1.3 (SAFE) Sulfate, SO4 48 (converted from SO4-...
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re: Homebrewing Thread: Volume II - LSUGrad00
[quote]don't really understand how to get to a desired sulfate/chloride level.[/quote] I think he also mentions keeping bicarbonates below 50ppm. Baton Rouge water starts off at 145ppm. Use RO water so you start at 0 and then EZ water calculator to add Gypsum and CaCl until both hit 100ppm. ...
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re: Homebrewing Thread: Volume II - LSUGrad00
[quote]Not sure if you saw the latest BYO article but it has a good article on NE IPA. Had some stuff i never thought of before. Like how hop pellets are like little O2 sponges, so adding them during fermentation will reduce O2 exposure. Also talked about water makeup which i need some explanation o...
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re: Homebrewing Thread: Volume II - LSUGrad00
Currently build up some BSI Brett Drei for a brett pale ale that I hope to brew next week. Waiting on my water report from Ward Labs, once I get that in I'm going to brew a Czech Pale Lager with Belma hops instead of Sazz. ...
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re: Gnarly Barley-Brightside IPA - LSUGrad00
[quote]According to Gnarly Barley co-owner, Cari Caramonta, Brightside is “a massively hopped American single IPA around 6.7% ABV, using Galaxy, Citra, Cascade and Amarillo at about 5 pounds per barrel, with none going in earlier than 20 minutes left in the boil. We’re talking straight hop juice!”[/...
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re: Homebrewing Thread: Volume II - LSUGrad00
[quote]What is the 5% AA about? All three of those hops are well above 5% AA. Thoughts? [/quote] I would have to guess that's an editing error, bc that makes no sense at all. Got may scores back from the June BJCP exam. I passed, but missed a national rank by 2 points. :nana: According to t...
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re: Submissions for new National Anthem - LSUGrad00
[quote]experts for stuffy limey clubs[/quote] stuffy limey clubs that met in taverns... [quote]The Society initially met in various taverns, and then moved to the London Coffee House on Ludgate Hill. It subsequently relocated to the Crown and Anchor tavern in The Strand in order to accommodate...
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re: Homebrewing Thread: Volume II - LSUGrad00
[quote]Do you rehydrate or direct pitch?[/quote] If you believe the manufacturers, rehydrating affects the cells count. I've always done it and would guess its' even more important in a beer with a pH of 3.25 where conditions are less than optimal for yeast growth....
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