beer thread

This one's for Gary...

This one's for Gary...

IMAG0189.jpg
 
I can't say that pic made me thirsty

I can't say that pic made me thirsty

maybe I'd slum if the can of Genny was on ice and it was 90 degrees outside while sitting around a campfire listening to some country music :)
 
Tonight is Syracuse Brewfest, rated by USA Today as one of Americas top 10 brewfests. Late notice I know, but I can't go cause I'm working all weekend. Just thought of it now....sorry.
 
Cellaring/aging...

So I went on a splurge today at BOTW and got a rochefort 6, rochefort 8, 4 three philosophers, and 4 DF 90 IPA. Any benefit in aging these, they all are 12ish oz bottles with metal caps. I thinking of enjoying the rocheforts as I can and half of the other two and leave the other half till say the winter or spring and see if the taste changes.

Thoughts...

And yeah 10 beers and a $45 receipt, wasn't like getting 30 stones for $10 like the college days.
 
naprestsleep said:
Cellaring/aging...

So I went on a splurge today at BOTW and got a rochefort 6, rochefort 8, 4 three philosophers, and 4 DF 90 IPA. Any benefit in aging these, they all are 12ish oz bottles with metal caps. I thinking of enjoying the rocheforts as I can and half of the other two and leave the other half till say the winter or spring and see if the taste changes.

Thoughts...

And yeah 10 beers and a $45 receipt, wasn't like getting 30 stones for $10 like the college days.
Click to expand...

The 6 should be good now and the 8 can be aged. The 3 Philosophers only gets better with age, but is a solid young beer. Get the 90's in you as soon as you can. Hoppy beers are best young.
 
Its that time of year! OCTOBERFEST! Lots of different Octoberfest selections and fall time concoctions hitting the shelves. Anyone getting after it yet? I'll be interested in hearing about new discoveries.
 
Got the itch, and found my fermenting bucket and carboy so I am going to do cider. I like drier and un-carbonated, any recipes ya'll recommend. I plan to bottle and age in wine bottles, as I have done in the past. They seem to hold up longer/better.

PS -- Gary I hope your stocking up on Sam's Octoberfest.
 
naprestsleep said:
Got the itch, and found my fermenting bucket and carboy so I am going to do cider. I like drier and un-carbonated, any recipes ya'll recommend. I plan to bottle and age in wine bottles, as I have done in the past. They seem to hold up longer/better.

PS -- Gary I hope your stocking up on Sam's Octoberfest.
Click to expand...

5 gallons juice, 5# white sugar 2# brown sugar
5 gallons juice, 5# honey 2# white sugar
5 gallons juice, 5# brown sugar 2# white sugar

Let it set for nearly a year and you've got some tasty apple godness....

Yeast makes a huge difference too. Lavin 1118 and 1116 will give a nice dry cider, but will be hot for a year plus. Wyeast has a few cider and mead yeast that are pretty good too and I've had luck with a few clean Wyeast ale yeast too.

I've got samples on hand too if you need to compare results.

If you're in a hurry to drink it leave the sugar out and go with a clean ale yeast to keep the fusel alcohols down top make it palatable sooner.
 
No hurry, I plan to let it sit for a while. Drink it overtime and enjoy the change as it ages. Last time I used sugar and apple juice concentrate, but think I will try the 5# brown and 2# white this time. I will look into yeast more as I think I just grabbed a random ale or champagne yeast last time.
 
naprestsleep said:
PS -- Gary I hope your stocking up on Sam's Octoberfest.
Click to expand...
I wish I were.
it's not feasible for me to be stocking up on ANY beer right now. Come to think of it.... I've never had enough spare change to keep beers in stock. I was never one of those guys that always had a fridge full of beer. It's probably why I learned to appreciate a twelve of Sam Octoberfest more than a case of LaBatt's.
 
naprestsleep said:
No hurry, I plan to let it sit for a while. Drink it overtime and enjoy the change as it ages. Last time I used sugar and apple juice concentrate, but think I will try the 5# brown and 2# white this time. I will look into yeast more as I think I just grabbed a random ale or champagne yeast last time.
Click to expand...

Skip the concentrate and head to one of the cider mills and chat it up with one of the workers who seem to know what's going on and ask about juice that you won't be "drinking", but making into another product (NYS won't let mills sell unpasteurized juice for consumption(or something legal like that)(so just remember you won't be drinking it)(right away...). That way they might be able to sell it to you unpasteurized or get a better press of cider apples if they do separate presses of different apples. Hard cider benefits from some more acidic juice and holds the actual apple flavor if it comes from traditional cider trees, not fruit apple trees.
 
I used concentrate for added sugar, always used fresh local cider. I plan to go to Kelly Farms, despite the laws they don't pasturise, or didn't last time I was there.
 
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