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Le Gimp

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Everything posted by Le Gimp

  1. Hey Lars, Long time no See.



  2. ....Is back. I lost my pw years ago, and tried to recover it unsuccessfully. It seems with the changes made to the servers, that I can now get back in. Sold my Harley. Bought a KTN 790 ADV Grew older. Getting ready to retire this year. Still drinking Absinthe. Latest try is Copper Kings Blanche. Ok for the price, but has a slight off flavor aftertaste. Still like (1)Jade, (2) Hausgasmacht, (3) everything else. Hi Yall! Le Gimp
  3. It's been a rough last three months. Hope everyone has a better new year. I hope to learn to make Italian Dry Cure Salami this spring.
  4. Great Sausage Recipes and Meat Curing by Rytek Kutas (1984 Macmillan Publishing Company, NY ISBN 0-02-566860-9) Also good is ChaRcuteRie by Michael Ruhlman & Brian Polcyn (2005 ISBN0-393-05829-8) .
  5. Only if you consider a shag rug to be fuzzy.
  6. Tri-Cities Area. Johnson City. About 90 mi ne of Knoxville.
  7. Started out with a bomber of Don de Dieu. Now on to a glass of Bourbon Barrel Barley wine. Tomorrow is the company Christmas Party. Lots of food, and a cash bar (Bleh). I need to get the engine back in the Prizm as I have a two day window of temps near 50F. Then after I get it running, I can start tearing down the Sportster.
  8. A glass or two of clandestine Vert, followed by some IPA. I'm trying my best to kill the keg so I can put a keg of Trippel in the refrigerator, but the keg of IPA just goes on and on.
  9. Nice clandestine Vert, followed by Old Rasputin, and now a 2005 BigFoot. The BigFoot has aged nicely.
  10. I've never heard of a gin that was distilled more than once. Multiple distillations are used for progressively selecting cuts for whiskey, Vodka, Rum, and scotch which start out as a mash. Absinthe is not mashed. It starts out as base alcohol (which may have been multi-distilled) and has herbs added, macerated, and distilled (much like Gin). No reason for a distillery to distill it more than once, unless they screw up and are recovering the alcohol to start over.
  11. That's why we use kegs now days. Don't want to bottle, ever. No problem. Then again, that is probably why my meads are still in kegs and carboys.
  12. Crap, don't they realize that any alcoholic beverage over about 50% will de-fat tissue? Doing shots of anything like that is a sure way to damage your esophagus if nothing else. I think that is why Everclear is limited to 50% in some states.
  13. One of my favorites. Then again people say all my taste is in my mouth.
  14. Le Artisinal, Clandestine Clandestine Beer. It's Friday.
  15. Sorry, reminds me of the shark repellant dye we had in the NAVY.
  16. Gin and tonic this afternoon while glazing a window. And busting a window, and replacing a window, and glazing a window. Fresh clandestine Vert. Sazerac (Overholt). Ballantine IPA Clone attempt (not good but drinkable).
  17. Mead is the easiest-to-make alcoholic beverage on the planet. And it is relatively inexpensive. Honey has gone up a good bit lately, but it still is reasonable. You can make a mead as sweet or dry as you wish by selecting the yeast you use along with the expected alcoholic strength. You can always use Sorbate to arrest the yeast, but I prefer just to keep adding honey till the little buggers poop out.
  18. A nice clandestine earlier. Then switched to beer. I think I'll finish the evening with a glass of mead.
  19. Mead can be still or carbonated, sweet or dry, straight honey (Traditional Mead), With fruit (Melomel), Spice (Metheglin), or a combination. It can be low alcohol, medium or high alcohol. The BJCP had a nice definition here: BJCP Definitons Scroll down to the mead section. I espouse to the "Dump and Stir" methodology of mead making. I don't heat any ingredients. PM me with your email address and I'll send you a document a friend made on making mead.
  20. Yes, I used two quarts of Brownwood Acres Montmorency syrup in it after secondary. It tasted like cough syrup for a first year after adding it. I've used the concentrate in a pLambic that did very well also. I find that incremental feeding of Yeast nutreants will really help a high gravity beer or mead attenuate well. Both the Tart Cherry mead (melomel) and my ABC (Apple Butter Cyser) have used a gallon of Sourwood Honey in a 5.5 gallon batch (OG 1.165 and 1.174) and they ended up near 1.020 FG in both cases.
  21. I was told my four year old Tart Cherry Mead got a 46 in the local club mead comp this month. I'm glad I have near 5 gallons of it. Now to bottle it before I drink it all. 12 oz, Bombers or Nibs? Maybe a mix.
  22. Me too. A bit out of balance for a belgian. Too much malt, and the yeast doesn't throw esters like it should. I miss the Fat Tire I had in 1987.
  23. Homebrew club meeting tonight. First place with my tripel (39pts). I'm finishing off the 2L bottle I pulled from the keg to fill the entry bottles from. I think the Straffe Hendrik yeast is nice, but the Chimay makes for a softer beer.
  24. L'Artisanale Big wormwood front end with a nice anise / fennel balance. Wormwood heavy but not objectionably so.