Okbrewer

Just got back from a trip to NYC! I was chaperone for a group of drama students (talk about drama! but that's another story!) so I only had a couple hours to myself, but I think I spent the time wisely! I ventured over to the Davidoff Cigar shop where I picked up a few cigars, and then made a beeline over to the Heartland Brewpub at W. 51st (?) and 6th, not far from Radio City Music Hall. First up was a pint of the Farmer Jon's Oatmeal Stout! What a good beer! Roasty, creamy, pitch black with garnet hues and a 'stout' tan head. It didn't last long! Very enjoyable stout! Next, I selected the seasonal Alpha Male Ale. Unusual ingredients such as Peruvian Macca Root powder, American Ginseng, and a Chinese herb called "Horny Goat weed" are added to give a guy that "competitive edge!" It was dark gold in color, had a pleasant citrusy aroma, and a bitterness that didn't come from hops alone. The citrus notes were apparent in the flavor with a hint of malt and it finished very dry. It was...unusual. Kind of a Belgian Golden/Saison-like beer. Good, but not my favorite. Last up was the Indiana Pale Ale. BIG hoppy aroma and flavor! Citrusy, malty, but the hops prevailed! Good hop burps followed! It was a tasty IPA and a good beer to end my visit. Plus, when I tabbed out, the very friendly young beertender who I chatted with said the last beer was on him! I didn't eat, but did observe some delicious looking platters being delivered to other patrons. Even though I was only able to pay them a short visit, Heartland was well worth the trip! When I go back to NYC I will try to spend more time, and consume more of their beers! Bob R in OKC

There may be some argument for using brown bottles because the extraction process is hindered by the light, but I think it (using brown bottles) is simply a matter of aesthetics. Brown bottles were used by apothecaries who dispensed syrups, elixirs and extracts, including vanilla, so they are traditional. Of course I may be totally wrong, but Vodka typically is packaged in clear bottles. On the other hand, hops in beer can become skunky or light struck when exposed to the light, so perhaps something similar happens with vanilla extract once the beans are combined with the alcohol. But, I'm still inlcined to think its just tradition and aesthetics! Bob R in OKC

WOW! My 2 lbs of vanilla beans arrived yesterday! "What are you gonna do with all of those?!" asked my wife! And I gotta be honest, I don't know!!! That's a heckuvalot of beans! Especially for the price! I happened to find a small jar of vanilla beans that I had purchased some months ago. 3 beans for $3.00! And they were already dried out! So I broke them up and returned them to the jar and filled it with vodka. I also took a look at the bottle of vanilla extract I have and it says it contains corn syrup, which got me thinking, do we need to add something like corn syrup or corn sugar to this home made extract? If so, how much!? It just so happens that on the Food Network, on Unwrapped, they had a segment on Vanilla! One piece of that show was on extract. For commercially produced extract, they chop up the beans and mix with water and alcohol, but I didn't hear mention of sugar or when it is added. Bob R in OKC

Doh! (pun intended) My daughter reminded me that pizza is a PI! So not only did I make a scallop, onion and mushroom quiche, but also a pepperoni and mushroom pizza! Because as we all know, 2 pi r better than 1! Bob R in OKC

I think I'll make a quiche tonight using 3.14 eggs! But I'll round up to 4! pi are squared they say measures something that is round I'm no good at math Bob R in OKC

RP! When I lived in PA, we used to go every Sunday to a restaurant in Lock Haven, and I would order fried oysters! I got sooo tired of fried oysters, that I can't tell ya the last time I ordered any! Of course, way back then, I probably had water or birch beer with my fried oysters! Bob R in OKC

I like both of your choices, the Smoked Porter and the Cuvee Rene, the latter being a favorite of mine with mussels! Heck, I even steam the mussels in it! As for oysters, specifically, I like stout OK, but I am more apt to wash em down with something more crisp and refreshing, perhaps something like Blue Point Brewings Toasted Lager! When I have oysters they are usually topped with some horseradish infused cocktail sauce, so I am not just getting the sweetness from the oyster or the hint of salt from the liquor, but some tart heat as well. So, a crisp lager, preferably something local, is what I ask for! But then again that Cuvee Rene would work in a pinch! Bob R in OKC

I ordered two pounds of the Grade B variety today! My daughter asked me not long ago to make some creme brulee "with the little seeds in it." So, some will be used for that, but I will also participate in the extract experiment! Also, I plan to make a vanilla mead! I'll make a base mead of clover honey and then put the vanilla beans in the secondary fermenter! Should be rather tasty! Hmmm! maybe even a vanilla porter or stout... Bob R in OKC

When I make a smoked beer, I smoke some of the grain in my smoker, and also place a tray of water in the bottom of the smoker. When finished, I not only add the smoked grains to my mash, but also the tray of water. The water picks up alot of the smoke which is ultimately evident in the beer! I do the same thing when I smoke a brisket. I have a tray of water under the brisket and not only does the water pick up the smoke flavor, but the drippin's from the brisket! I transfer that liquid to a pan and add some spices and some vinegar, and ketchup and cook it down to a very delicious bbq sauce. Bob R in OKC

How about some Okinawan doughnuts! Very easy to do, Google on "okinawan doughnuts" and you will find many recipes. Make your own version of Poke sticks using pretzel rods dipped in chocolate! Bob R in OKC

Recently picked up a case of 2007 SN Bigfoot (a steal at $6.69/sixer!!) and decided to do a vertical tasting so I had Bigfoot (foots, feet??) from 2001, 02, 03, 04, 05 and 07, don't know what happened to 06! The oldest I have is from 97, but I didn't throw that one into the mix. I like to age Bigfoot and it is surprising what happens to flavor and aroma over time! The 2007 BTW, is mighty fine right now IMO. Of all that I tasted the 2004 version was the one that didn't age as well, could just be that bottle, I know, but it was very angular in its flavor and aroma. The 2001, OTH, had aged very nicely, it had mellowed and developed some complexity of leather and dark fruit. The others were all pretty good and had reasonable balance to the hop/malt profile. All held up very well, and Bigfoot is a good beer to put away for awhile! It's OK to drink em fresh, but put em aside for a bit and see what some age does to them. Bob R in OKC

I have always soaked beans overnight and then cooked them in the crock-pot. I usually put a ham hock and some onion in the pot as well. So here is my silly question...when using this no-soak-in-the-oven method, can I still put the ham hock and onion in with the beans in the 250F oven!? Bob R in OKC

I ordered a box of the Christopher Elbow Valentine's Day Assortment for my wife and she has called me 4 times today since opening them to tell me how beautiful they are! When I asked if she tasted any yet, she said they were too pretty to eat!! Check 'em out at www.elbowchocolates.com Bob R in OKC

You can buy fruit purees from you local home beer/wine making shop, or go to: http://morewinemaking.com/product.html?product_id=16731 and order online with free shipping! Bob R in OKC

Cabela's and Bass Pro Shops have hand-crank meat grinders, and so does this place: www.sportsmansguide.com Bob R in OKC

EXACTLY!! Even an Imperial IPA is basically a Barleywine! OK, barleywine light, maybe. I don't buy into all the 'Imperial this and Imperial that' crap. With the exception of the original Imperial, Imperial Stout. If you make a bigger, maltier, hoppier ESB, won't that be an English barleywine!? How 'bout Imperial Pilsner? Kinda sorta sounds like it might be bordering on a Hellesbock. Just 'cause ya can throw more stuff into a beer and make it bigger, doesn't mean that it is a new category. Bob R in OKC

Here are some notes regarding 3 versions of Fuller's Vintage Ale I have from a barleywine tasting we did in 2003: #13 Fuller’s Vintage Ale – 1997 (import commercial from the UK) Honeyed malt with some earthy hop tones in the aroma. Fruity and malty with definite dark fruit overtones. Some dryness which could be alcohol, but which I suspect is actually oxidation. Pleasant, but didn’t really meet expectations. Official Upper-Level Inebriation Ranking: Good Beer! #14 Fuller’s Vintage Ale – 1998 (see above, the following year’s vintage) YOHOOOOHOOO!!! Honeyed malt and earthy EK Goldings in perfect aromatic harmony. Palate matches the aroma, one of the best balanced beers of all time. Leans just enough toward the bitter end to maximally accent the maltyness. Just enough alcohol to dry it out in the finish. AHHHH!!!! Official Upper-Level Inebriation Ranking: Best Beer of the Day!!! #15 Fuller’s Vintage Ale – 1999 (see above,the following year’s vintage) Still has that great honeyed malt aspect in the nose, but the hop character isn’t really there (strange, given this is a younger vintage.) Good depth of malt character, but lacking the balance of the ’98. It comes off a bit green. Good but not stellar. Official Upper-Level Inebriation Ranking: Very Good Beer These beers are able to weather a loooong 'maturation' period, but like I said earlier, don't be afraid to sample one now! Bob R in OKC (BTW we sampled 20 barleywines that day!)

Fuller's Vintage Ale is a wonderful English-style barleywine. It is one of my favorites; in fact, I have several of the 'stylish red boxes' hibernating in my closet. The vintage you saw, 2006, will be good, but it is better with some real age on it. The ones I have are from 2001, the oldest I think I have had was from 1997. Don't be afraid of the price tag, though $7 is a bit more than I usually pay. But, if you don't like big, malty, high alcohol beers, don't waste your money. Bob R in OKC

Chef, I'm with you! I just received the Cuisinart burr grinder last week and really like it! My friend, and beer forum leader, Rich Pawlak, always attends the Cuisinart sale in NJ and I asked him to be on lookout for this grinder. He found it for $30 and sent it too me last week! It does produce a consistent grind, I use mostly the coarse setting for use in my press. It is a good sized machine without being too bulky but has enough heft to make it stable. Certainly not a high-end grinder, but it works for me! Bob R in OKC (Thanks RP for finding this for me!)

Now I know why I can't find any Sazerac Rye!! You have it all! Good stuff! Care to share your recipes for Manhattans or whatever else you are using the Rye in? Bob R in OKC

The first page of this thread lists equipment and supplies needed for mead making as well as a basic recipe, found here: http://forums.egullet.org/index.php?showto...ndpost&p=696936 Bob R in OKC

I made this sweet 'tater dish for my office Thanksgiving luncheon (that and a slab of smoked salmon!) and it was the first dish to be scraped clean! Everyone loved it. In fact, when I came back to work this morning I had 2 emails asking for my recipe! I make it often, not just for the holidays. Any leftovers and I make a sweet potato pie! MMMM! Good! Bob R in OKC

I paired smoked salmon with Clean Slate Riesling for a Thanksgiving appetizer. Bob R in OKC

CELEBRATION!! I love that stuff! RP, We gonna do a Celebration Celebration tonight at NBI!? Bob R in OKC

Well, I finally did something with my base mead! I split it into 4 different projects! I took one gallon and mixed it with some Rose Hip syrup I had, pretty color, hope the flavor and aroma stay evident. Into a 3 gallon carboy I poured about a gallon of pear juice and pulp, and about a half gallon of apple cider that I mixed some additional honey into, and then racked the mead onto that. (Oh, and I put 3 crushed campden tablets into the must.) Into another 3 gallon carboy, I racked my base mead and into that put 2 T each of coarsely crushed black pepper and grains of paradise. This "Black Pepper Mead" is a winner! Into the remaining mead I added apple cider, apple and black currant juice and some elderflower syrup. We'll see... I also made a wine from a chenin blanc kit, but the juice was oxidized so it finished more coppery brown in color, so it is my Chenin Brun! Tastes and smells good, just kinda...brown! I filled about 12 bottles, and still have almost 3 gallons remaining that I may add honey to to make into a mead/pyment. Bob R in OKC