Okbrewer

I made a Belgian-style Tripel and used Westmalle yeast and called the resulting beer: "Breast Mauler Tripel!" I usually refer to my barelywines as "Harleywine" But the best name for a homebrew that I have seen was for a stout: "Sofa King Stout" Guess it was a big beer!

Chris, That oakiness will mellow/fade with time. You're planning to age it anyway, so it should be more subtle by the time you're ready to drink it. Problem is, how are you going to keep from sampling it!? I finally got around to brewing this past weekend, but only had time for an extract batch. I steeped some 80L crystal and vienna malts, added 6.6 pounds malt extract (gold), 1 pound each of honey and candi sugar; for hops used N. Brewer at 60 minutes and Zatec D'or (Saaz derivative) at 30 and 15 minutes and at finish, I may even dry hop with some more Zatec. Added coriander and orange peel and used witbier yeast, hoping for something Saison-like. Next time out I need to make my summer time beer: Cream ale.

Oh sure! Now ya tell me! The beer is supposed to be consumed AFTER you cut the grass! Last Thursday afternoon, my friend Tim came over for beer and cigars. We started out with, believe it or not, an Iron City! That was quickly followed by Boulevard's Bob's '47, then a homebrewed Saison, a Goose Island Oatmeal Stout, and a Quadrupple of some sort and a barleywine. Cigars were enjoyed with the bigger beers. When the beers were gone, Tim found his way to his car and drove home. We conducted this tasting in my backyard and all the while I couldn't help but notice that the grass needed cut. So, when Tim departed I thought, no time like the present to run the mower over the lawn. No problems were encountered while trimming and mowing in the front yard. However, when I got to the backyard, I guess the Quadrupple kicked in! As I was pushing the mower near a back corner of the house, I tripped over some edging to the flower bed. Fortunately, as I let loose of the mower handle it shut down, and I was able to push the contraption off to the right, but as I did, I fell to the left into the corner of the brick house! Oh mighty, mighty, she's a...never mind, anyway I slid down the corner of the house on the way to the flower bed. I now have a scrape and bruise from just under my left arm all the way down to my waist. And it hurt! So, the way I figure it, I have two choices: only drink beer AFTER the mowing; or, get someone else to cut the yard as I supervise while enjoying a beer!

Nice write up, Chris! I sure would like to make one of these events! Maybe next year! I don't look forward to the crush at the bar, but I salivate at the thought of all those casks! Thanks for the report.

Be sure to also look at Vermont Castings' grills! http://www.myownbbq.com/about/products/pro....php?category=1 I've had mine for about 4 years now and think it is great (grate!?)! And the new models are supposed to be even better! Mine has a rotisserie element as well as an oven element! I also have the optional side burner. I use my VC grill year round and have never had a bit of trouble with it. Home Depot is now selling the lower ended VC grills which are still a step up from many of the other brands. I am also a proponent of SmokinTex electric smokers! (www.smokintex.com) Purists would say that it ain't really smokin'. but once you taste the end products you'll be convinced otherwise. I did a brisket this past weekend and it was awsome, as usual. The neat thing about the SmokinTex is you don't have to tend it. Just load some wood chips to the box, put the meat on the shelves, shut the door, plug it in and then turn the thermostat to the desired cooking temp. and let it be! My brisket cooked at 180F for 14 hours. Put it in the smoker before going to bed on Saturday and it was ready to eat after I got home from church on Sunday. I am very pleased with both these products!

Chris! That Oud Bruin sounds wonderful! I just did one not long ago and did just what you mentioned, I split the batch and put cherries in one half, well, actually, a cherry syrup. The resulting beer tasted great, but I put the syrup in at bottling time in place of corn sugar, and I probably should have put it in the secondary. Let's just say there was more sugar in the syrup than I expected! (First time I have ever had a bottle, ok 4 bottles, explode!) The remaining bottles were consumed rather quickly! As for the yeast, you should be safe with letting the beer sit on the yeast for a bit, but not too long, I would still rack to secondary as there will be enough yeast left in suspension to carry over into the secondary for a lengthy stay on the yeast that remains. Otherwise, you might get more than just the sour funkiness that the yeast imparts, but also some acetaldehyde green apple notes. The oak chips should provide a nice vanilla toastiness to the beers. Good luck! (send samples!)

The smoked oatmeal stout sounds good just the way it is. I wouldn't add grains of paradise. They have a pungent, peppery aroma and flavor and also add some bitterness. They aren't as strong as black pepper, but there is a distinct aroma and flavor of pepper. I use grains of paradise in some Belgian-style beers and also my award winning pepper mead (black pepper and grains of paradise). Still, not sure I would mess with the stout. Even the cocoa, though it sounds good, can mess up your simple, perfectly good smoked stout. IF you just have to add something, maybe some lactose for some sweetness and more mouthfeel. Let us know what you decide.

Chris, Homebrewers can and do mimic this style very easily, with good results! I have made an oak aged stout simply by using toasted oak chips in the secondary. A slight oak/vanilla flavor is evident. I have also taken that a step further by soaking the oak chips in BOURBON for a week and then adding the bourbon and the oak chips to the secondary! MMM, mmm, good! But you can also find Jack Daniels bourbon barrel oak chips used for BBQ and smoking, and use those in the secondary. Already has the bourbon soaked in! Try it! Bob R in OKC

From a recent email I received from Central Market: "Beer lovers in Austin, San Antonio and Houston, will enjoy the handcrafted ales produced by Real Ale Brewing Company, located on the town square in Blanco, Texas. This microbrewery's fine beers include the golden and malty Rio Blanco Pale Ale, the tawny red and assertive Full Moon Pale Rye Ale and the caramel-brown, rich and roasty Brewhouse Brown Ale."

I always reach for the Sriracha when I fix scrambled eggs or omelets, and I even use it with roast beef or prime rib instead of horseradish. Of course, it is a must have ingredient with Pho. I have used it and mayonnaise to make a dipping sauce for sauteed scallops.

We like the Hebrew Nationals, usually with mustard, pickle relish, chopped onion and grated cheese. But sometimes we just gotta have a chili dog! Wolf brand chili outta the can, chopped onion and grated cheese, and mustard on the bun, mmm.mmm!

Thanks for your responses and suggestions. After a talk with my wife (the more level-headed and fiscally responisble one!), we decided to take a deep breath and regroup. There are some things we both agree need to be changed, and some others that she and I don't see eye-to-eye on. For instance, we agree that the counter tops need replacing, especially the hard to keep clean tile in the island. We also agree that changing the lighting will not only open up the kitchen more, but will also get it out of the '80's. Since I changed the hardware on the cupboards, they don't look so bad, so we will likely keep those and just make some cosmetic changes. We will also need a new oven, but that is one of the sticking points. My wife doesn't understand why I want double ovens, and she sure doesn't see the need for a 48" range! So we are still hashing those areas over. But, I do most of the cooking, so I should get what I want right! I like the attitude of one of my wife's co-workers. When my wife told her about the ktichen project and that I do most of the cooking, the co-worker said, "He cooks for you!? Hell, buy him the darn stove!"

Beer and food in this place were, as Rich says, acceptable. But just around the corner at Blue Point Brewery, now there they have some great tasting beers! Check out their tasting room on Thursdays and Friday from 3-7pm and Saturdays from noon until 7pm. You will be glad you did. Then, while in the area, look for Fadely's Deli and Pub. A nice little neighborhood joint that serves a very respectable selection of beer. This is one of those places where you walk in and immediately feel at home.

OK! Here are some pictures of my kitchen. Now, I realize it isn't that bad, but there are some things that I really don't like and want to change. For instance, the tiled countertop on the island and the lighting and the ceiling fan above the island. Also, as I said, if I can get gas to the island I would really like to have either a gas cooktop or a range. So, take a look and give me your thoughts and ideas. Thanks!

how about those spies that need a shave? you know: Hairy coverts

Thanks, Daddy-A! That's what I was looking for! Follow the link below to see a rough drawing of my kitchen floorplan: http://forums.egullet.org/uploads/11080173...1_775_23781.jpg

Thanks for the replies so far! I will take some pics tonight of my present situation and try to post them here. MY wife and I seem to have different vision of the kitchen remodel! I want to do it "right" or go all out and get what I want in one "swell foop". She seems to think we can do a little bit at a time until we get to where we ultimately want to be. I think a compromise is in the works! We have agreed that the present lighting in the kitchen needs to go, as well as the island overhang/ceiling fan. However, she doesn't see why I can't be happy with an electric cooktop, and why we need 30"double ovens. We both agreed that it would be wise to have a kitchen planner come in to give us some advice, so that will definitely be the next step, as well as having our plumber come over to tell me whether or not it is feasible to run a gas line to the island. Again thanks for the ideas! Keep 'em coming! I will take pics tonight.

It started as a simple idea. I wanted to replace the ceramic tiled counter top of my kitchen island with a granite slab. From there, well, maybe we ought to redo all the countertops, and since I'm going to replace the island top, maybe it's time I put in a new cooktop there as well. Then I started looking at new 30" double ovens, and alas, my GE combo microwave/thermal oven unit started looking dated. And it must have realized I was lusting for a new oven, because the microwave decided to quit last night! And since it is a combo version, the oven's controls are in the microwave panel. (My wife insists that I in some way sabotaged the microwave to help speed up the process!) Well, now I am to the point where I am considering gutting the whole kitchen and starting anew! That's where I hope you all might help! I need some ideas on design, appliances and placement of appliances. First, my kitchen is all electric. And I want a gas cooktop. The present cooktop is in the island and I like being able to cook all around the island. There is no gas line plumbed to the island! I live in Oklahoma and we don't have basements. Or crawl spaces. Concrete slab foundations are de rigueur. As I said, I like cooking at the island, but unless I gouge out a trench in the floor, I don't know how I could get gas to the island. OTH, my present oven setup is on a wall that backs up to the garage, and my GAS hot water tank is on the other side of that wall! I suppose I could remove the oven combo and put a nice big dual-fuel range against that wall. But that would mean that I would have to cook in front of and looking at the wall, as opposed to being free to move around the island. I like the way things are situated in the kitchen, the flow and all, but I really don't like my cabinets. I have a lot of cabinet space, I just don't like the way they are constructed. I also want to get rid of the flourescent lighting in the kithcen, and we also have what, at first glance, appears to be a vent hood above the island. Don't I wish! But, no, it is a ceiling fan! One that is NEVER used. Dumb placement of a ceiling fan. So, I guess I am leaning toward gutting the whole kitchen and embarking on a major renovation. Any ideas!? I also need some help with the cooktop/range/ovens. I have been looking at Thermador and like what I have seen, but I also know that Wolf, Viking and DCS make comparable units. If I can't have the cooktop situated in the island, I will likely go with a 48" dual-fuel range. Any reviews, pros/cons on the available choices? I think my next step should be to visit a kitchen planner. Any qualifications I should look for, or questions I should ask? I am really scratching my head at this point. We need to have a new oven, but I don't want to do a quick fix for now and get what I really want later. So...any help would be greatly appreciated! Thanks for listening to my ramblings!

We have a sizable "breakfast room" off of the kitchen where we eat most of our meals if it is just the three of us. We actually have a table for four in there, but if it is more than three dining we usually do that in the dining room. We can seat 8-10 at the table there. When we are having a dinner party or large family dinner we use the dining room, and even if it is just my parents or the in-laws (or heaven forbid both!) joining us we will eat in the dining room. For some large family get-togethers we usually seat people in both the breakfast area and the dining room, and we even have been known to set a table in the foyer which is right off the dining room. Since we alternate eating at parents houses on weekends and having them over to ours, I would say we use our dining room at least 3 times a month.

Honey Nut Cheerios (heart healthy and lowers cholesterol doncha know!) Crispix Oatmeal Malto meal

OK, so I'm in Longmont, CO, for business. After the drive from the Denver Airport up to Longmont, my co-worker Rich and I get settled in to our hotel rooms and then go set up our classroom. Hunger pangs hit so it's time for lunch. We head over to the Pumphouse brewpub in downtown Longmont. Lunch consisted of a Santa Fe burger for me and a Reuben sandwich for Rich. Both were very delicious. We washed them down with IPA and Amber ales, again all beers were very delicious. Following lunch we made the obligatory trek up to Fort Collins to worship at the grotto of New Belgium Brewery. We took the brief tour then bellied up to the bar for the tasting of the beers. Good sized samples of Fat Tire, Blue Paddle Pils, 1554, and Transatlantique Kriek were enjoyed. We were also treated to samples of La Folie, Bier de Mars, an IIPA that is available for tasting only at the brewery, and a blended beer that was made for the employees Christmas party, a blend of La Folie and pomegranate and raspberry juices. I didn't want to leave! But alas, Odell's Brewing beckoned! We made the short drive to Odell's and sampled just a few of their brews. (unlike New Belgium, we had to pay for the privilege of drinking at Odell's!) Ft. Collins Brewing (formerly HC Berger) called out to us, but I had a dinner invitation with an old friend so I needed to get back to Longmont. While at my friend's house for dinner, I got to quaff several beers from Lefthand Brewery. Tuesday night took Rich and I into and through Boulder to do some shopping, but man does not live by shoes alone, so we did stop at the local Gordon Biersch for dinner and some beers. We both decided on the meatloaf with garlic mashed potatoes and we were not disappointed. To wash the food down I first had the very tasty Schwartzbier and Rich had the Winterbock. We followed those with a Martzen for me and Rich had another Winterbock. All beers were crisp, clean, aromatic and full of flavor. That brings us to Wednesday. Enroute to Boulder the previous night I noticed the sign for Redstone Meadery, but they were closed. (tasting room hours are M-F 3:30 - 6:30) So, we decided to hit the meadery on Wednesday afternoon. Boy, am I glad we did! The tasting consisted of 1 oz shots of 6-8 meads, and they were some of the best meads I've had in a long time! Traditional mead, metheglins with Juniper berries, and vanilla and cinnamon, pyments both white and red, and delicious melomels both sparkling and still. I purchased 4 bottles which they were able to ship home for me. They also honor the AHA membership card by giving a 10% discount. On my way out, I asked if there was a brewpub close by. I was directed to Rockies, one of the oldest brewpubs in the country being established in 1979. When we entered Rockies, we were greeted by a party in full force! Turns out Rockies was celebrating their rebirth into their former entity, Boulder Brewing! And all the beer was FREE until 7:30pm! Not just the beer, but also a sizable buffet spread was available for partiers! I quickly ordered the IPA, Hazed and Infused, and made my way to the buffet. Between gulps of the Cascade/Chinook/Centennial hopped beer I filled my plate with Bratwurst, chicken wings, Filet Mignon sandwiches, and slabs of smoked trout! The sandwich and the trout were unbelievably wonderful! So was the beer! I ordered another beer, the Mojo, their Amarillo hopped APA. MMMMMM! Hop burps were prevalent tonight! I sidled up to the Brewer, David, who took us on a quick tour of the premises. Along the way he allowed me a taste of their still aging Barleywine. It seems to be an English variety and not as hoppy as I would have expected, but still quite tasty. Back to the tasting room for more beer, a very delightful Porter and then the Scotch ale. The Scotch ale had big time malt and smoke from peated malt! This beer is a winner! But, as 7:30 approached I wanted another hop fix so I ordered up another Hazed and Infused. What a wonderful surprise this was! Free beer and food, and it was some of the best beer and tastiest food I've had! BTW, while in the tasting room at Boulder Brewing I ran into Gary Glass and Kate Porter from the AHA! I had a nice visit with them and they invited me to visit the AHA offices on Thursday. This was a great beer day! The Redstone meadery tasting room is a must visit if you are in this area and the Boulder Brewery should also be on your list. Be sure to tell them that Bob from OKC sent you!

I recently bought the Calphalon Nonstick Roasting Pan with Rack, (16x12) Simply Calphalon series, just because I got it for $29.95. It replaces a rolled steel cheapo thing that would cut my fingers on the rolled under edges every time I washed it! Don't know where I got that cheap one but it is trashed now! I also was high bidder on eBay for a W-S Le Creuset oval roaster in Sonoma blue, on sale at W-S for $200, eBay price with shipping -- $69!! Sure it's heavy, but I like it!

When I go to NJ it is usually to the W. Trenton area, near Mercer County Airport. whenever I am there I try to visit Circle Liquors: Route 31 & Pennington Circle Pennington, New Jersey, 08534 phone: (609) 737-0358 They have quite a selection of import beer and a good chunk of regionals are represented, too. They have a cavernous wine area as well. My only complaint is that sometimes the 'help' is not too helpful. The plus side to that is that they leave me alone to peruse all the beer!

Hide it away for another ten years! Here are some tasting notes I wrote last year at this time when my friend Pete shared some vintage beers including '74 and '75 Thomas Hardy's! Thomas Hardy’s (1975) - Yep, that’s right, 1975! Pete dusted off a few vintage bottles for us to try. PFFST on opening, always a good sign! Beautiful tawny, copper color. The aroma is malty, with hints of smoke, wine and bitter chocolate. Smells like the bottom of a well-used barrel. Salty, leather, tobacco flavors merge with licorice and caramelized raisins. The smoke turns to bacon-like flavors. It moves like mercury in the snifter. The flavors are almost maduro cigar-like. This is a well-worn boot; it fits and feels so good! Outstanding beer!! Thomas Hardy’s (1974) – Another from Pete’s collection! It’s cloudy, almost chunky in appearance. Raisins and plums are prevalent in the aroma, followed by a hint of smokiness and some alcohol in the nose. Some lactic, vinous components in the flavor hit first, followed by the same leather and tobacco as in the ’75 version. This one finishes quicker, with some tartness balanced by a candi sugar sweetness that merges into a dry finish. Exceptional! These beers were the highlights of the evening, a tasting event that included 15 BIG beers. I am always on the lookout for vintage Thomas Hardy's but will likely never experience any as fine as these two!

I'll join the limey crowd here! I like the lime to come through a bit in my guacamole. I also use just a spoonful of sour cream, but mostly as a preservative. Gotta have red onions, garlic, cilantro, salt, and chopped tomato too. But the secret ingredient, and one no one has yet to mention here, is CUMIN! Add some more cumin to cut the lime if it is too overpowering.