Beer thread

[cmbdiesel]

Originally Posted by elchivito

Best use for that spicy ginger beer:

in a rocks glass

ice, three shakes angostura bitters
squeeze of lemon
ounce and a half of good rye whiskey. Sazerac, Bulleit 95, etc.
top with the ginger beer

You can use bourbon or sour mash I guess if the hogs don't mind sharing their corn

oooh!! recipe noted!! Always on the lookout for new tasty beverages. As a fan of rye whisky this one will need trying as soon as I get some ginger beer.

[David Wilson]

Originally Posted by cmbdiesel

oooh!! recipe noted!! Always on the lookout for new tasty beverages. As a fan of rye whisky this one will need trying as soon as I get some ginger beer.

I have the ginger beer but no rye.

Going to a Mexican restaurant for my son's birthday.

Looks like a Dos XX night.

[toomany MBZ]

I had a set up (strung in a W pattern) rigged for growing hops from rhizomes obtained from my local supply house, still nothing.

They have a refractometer, yet at almost twice the price.

Not a big issue for me.

They carry grains, dry and liquid malt, I just use the liquid and dry stuff, depending on the recipe.
Your at Home Beer and Wine Supply
I used to do the wine thing also, I have so much, I stopped. I opened a Luna Rossa '03, last night, it ages well.

I "adjusted" a chest freezer with an adjustable thermometer. I did that so I could produce a lager. I'm sticking with ale yeasts, less hassle. It is now my wine cellar.

[elchivito]

Originally Posted by cmbdiesel

oooh!! recipe noted!! Always on the lookout for new tasty beverages. As a fan of rye whisky this one will need trying as soon as I get some ginger beer.

Have you tried Old Potrero? Made by the new Anchor Distilling Co., a division of Anchor Brewing.

They have 18th and 19th century styled ryes, 100% rye mash bottled at barrel proof. Distinguished primarily by the fact that in the 18th c. barrels were not routinely toasted. Bbl charring became fashionable in the 19th c. I have both, very different whiskeys. The earlier is all rye bread and grain spiciness, the latter obviously has more vanillins and caramel.

Also look for High West Rye, made in Park City Utah using Colo. rye.
Roughstock Distilling in Montana has a big, big 100% rye, not to mention a full single Montana barley malt whiskey, very much like an Islay malt, as well as a spring wheat whiskey I haven't tried yet.

Back on beer, Sierra Nevada's Ruthless Rye IPA is quite tasty. I don't know what their grain bill is but there's enough rye in there to come through. I generally don't care for modern U.S. craft IPAs. I look for a bit more balance.

Ever mess around brewing with rye? I hear from distillers that it's a real pain to work with.

[jplinville]

Originally Posted by MS Fowler

3 growlers, is that 1 1/2 GALLONS?
wow!

We've got a few neighbors coming over today for a cookout. With the size of the beer glasses we use (32oz) this beer won't last too long. My buddy up the road is bringing 2 gallons of jalapeno pepper beer that he brewed. Tasty stuff!!

Originally Posted by cmbdiesel

I know... what is everyone else going to drink??

That was the first thought that came to mind...LOL

[MS Fowler]

Originally Posted by jplinville

We've got a few neighbors coming over today for a cookout. With the size of the beer glasses we use (32oz) this beer won't last too long. My buddy up the road is bringing 2 gallons of jalapeno pepper beer that he brewed. Tasty stuff!!

That was the first thought that came to mind...LOL

Ever see any pictures of when they were building the Empire State Building, and the iron workers sent helpers out to get them a growler for lunch? Some of the pictures show kids carrying almost a dozen of them on a pole, balanced so they can carry them all----up to the 102nd ( or whatever) floor. Amazing.

[Skippy]

That mention of rye reminds me of a beer I liked in college: Terrapin Rye. They brewed it in Athens, GA and there were only a couple places you could get it. I haven't seen it in years.

[elchivito]

Originally Posted by Skippy

That mention of rye reminds me of a beer I liked in college: Terrapin Rye. They brewed it in Athens, GA and there were only a couple places you could get it. I haven't seen it in years.

It's still made, but it looks like it's only available in 9 eastern states.

Terrapin Beer Company | Rye Pale Ale

[benhogan]

If I do lawn mower work for neighbors, instead of paying me in money, I ask for beer.

New Castle Brown Ale

[MS Fowler]

Originally Posted by elchivito

It's still made, but it looks like it's only available in 9 eastern states.

Terrapin Beer Company | Rye Pale Ale

The epicenter should be College Park, MD, home of the University of Maryland TERRAPINS.

[elchivito]

Originally Posted by benhogan

If I do lawn mower work for neighbors, instead of paying me in money, I ask for beer.

New Castle Brown Ale

I used to drink NCB all the time, but recently it seems to have changed. There is an off flavor I didn't notice before - kinda stale like or something. I haven't been real keen about the last couple of 12packs bought at different locations. Could be a change in my own taste too.

[cmbdiesel]

Originally Posted by elchivito

I used to drink NCB all the time, but recently it seems to have changed. There is an off flavor I didn't notice before - kinda stale like or something. I haven't been real keen about the last couple of 12packs bought at different locations. Could be a change in my own taste too.

Could be a difference in shipping. If the distributor does not treat the beer with the respect it deserves, then off flavors can be expected.
Maybe ask your favorite liquor store owner if there has been any change in NCB distribution.

Have yet to try Old Potrero, but I will be asking for it next time I stop at the packy. (packy is quaint New England for liquor store...)
Thanks for the tip.

Have yet to try using Rye in beer, but I have a couple pounds coming on my next grain delivery. It is rumored to be a great way to stick a mash, but I am pretty much fearless.
Trying to lay my hands on some Hop Rod Rye from Bear Brewing in CA. Reviews have it as one of the best rye beers available.

[elchivito]

Please explain "stick" a mash. I think I know what it means and it may be the same sort of issue distillers have with rye.

[cmbdiesel]

Originally Posted by elchivito

Please explain "stick" a mash. I think I know what it means and it may be the same sort of issue distillers have with rye.

The mash is all the grains steeping in the hot water, much like tea. When the tea, or wort, has reached the targeted goal (either starch conversion or specific gravity) then begins the runoff and sparge. Sparging is the introduction of hot water to the top of the mash as the wort is drained from the bottom. If you have fine ground grain or adjuncts like oats or rye in the mash, they can create a virtually impassable barrier to the wort as it tries to pass through the screen at the bottom of the mash tun. That is a stuck mash. Ideally, the screen is only there to keep the initial grains from passing through, and then the remaining grains create the actual filter. When the mash gets stuck, you really have no option but stirring or poking, either of which will introduce considerable cloudiness to the runoff.
Certainly not the end of the world, but can be concerning to some.

[David Wilson]

Originally Posted by cmbdiesel

The mash is all the grains steeping in the hot water, much like tea. When the tea, or wort, has reached the targeted goal (either starch conversion or specific gravity) then begins the runoff and sparge. Sparging is the introduction of hot water to the top of the mash as the wort is drained from the bottom. If you have fine ground grain or adjuncts like oats or rye in the mash, they can create a virtually impassable barrier to the wort as it tries to pass through the screen at the bottom of the mash tun. That is a stuck mash. Ideally, the screen is only there to keep the initial grains from passing through, and then the remaining grains create the actual filter. When the mash gets stuck, you really have no option but stirring or poking, either of which will introduce considerable cloudiness to the runoff.
Certainly not the end of the world, but can be concerning to some.

I'm keeping up, pretty interesting stuff, but clearly you guys are talking above my pay grade.

All I do is drink the stuff.