Messages

1

All Grain Brewing / Re: Oyster stout

« on: October 21, 2012, 09:55:31 AM »

I would probably get some shucked oysters, drain out the liquid, pat them dry, bread them and fry them, then serve on a bun with tartar Remoulade sauce and a side of slaw.

Fixed it for ya.

But seriously, the only civilized way to eat an oyster is to shuck it and shoot it. Tabasco Horseradish is acceptable, but optional.

Fixed it for ya. 

What the heck does an oyster stout taste like? I've been too scared to try.

The only one I've ever had is Yard's. You should try it at NHC next year. It tastes like a dry stout. Which is great… if you like dry stout… which I do.

2

General Homebrew Discussion / 2012 Conference Seminars Now Available

« on: August 29, 2012, 02:49:47 PM »

Awesome! Thanks.


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3

General Homebrew Discussion / Re: 2012 Conference Seminars Now Available

« on: August 29, 2012, 11:47:53 AM »

…the audio files and slide shows from the 2012 conference are now available to AHA members.

I cannot seem to find Jamie Floyd's Brewing Beer with Fresh Hops presentation. Since it's almost harvest time, it would be nice to have as a reference.

4

All Things Food / Re: Best Mexican and Indian cookbooks?

« on: August 28, 2012, 03:16:17 PM »

As for the "lard" recommendations, good luck finding good lard that isn't the white, tasteless crap sold everywhere.  Diane Kennedy has a recipe for making your own.

Do this. It's so easy. Next time you get a pork loin, get it from the grower at a farmer's market. Ask them not to trim it. Trim it yourself and render the trimmings. Back fat is easy to work with. I run mine through the meat grinder and throw it in a Dutch oven on the side burner while I'm doing ribs. 

5

General Homebrew Discussion / White House Brew Recipe

« on: August 25, 2012, 07:06:14 AM »

Signed.


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6

Beer Travel / Re: Brewpubs in Culpeper, VA?

« on: August 03, 2012, 03:49:56 PM »

Thank you both. Turns out you're right. I kind of freaked out when I asked at the hotel desk whether there were any brewpubs or craft beer in the area and they looked at me like they didn't know what the words meant.

I ended up walking down the main drag and looking in every window looking for beer. Was worried it was a dry town until I got to The Stable. It's a storefront restaurant, but they have a bar with about a dozen taps. Most were macros, but they also had Flying Dog Raging Beeatch and Clipper City Loose Cannon. Since it was #IPADay, I had some of each. Food was good.

If you go, go early. They roll up the streets at 9:00.

7

Beer Travel / Brewpubs in Culpeper, VA?

« on: August 02, 2012, 12:54:42 PM »

Heading out on a business trip to Culpeper, VA. Any recommendations on brewpubs to hit?

8

All Grain Brewing / Does it matter?

« on: July 12, 2012, 04:18:29 AM »

I find if I do grain to water it gives me an extra chance to adjust my mash temp. In single infusion in an unheated vessel (igloo cooler) you have to account for the temp loss to the vessel and the grain. If you add the water by itself first, you can make sure you have precisely accounted for the vessel temp before adding the grain.

I also agree with the other posters that I find I have fewer grain balls this way as well.


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9

Beer Recipes / Re: Recipe of the week

« on: July 01, 2012, 03:47:47 AM »

http://www.homebrewersassociation.org/pages/community/blog/show?title=beer-recipe-of-the-week-sticke-alt

10

Equipment and Software / Re: Aeration? How important is the method?

« on: June 23, 2012, 01:13:11 PM »

I usually shake, then hit the wort with a little O2.  More for a bigger beer, less for a smaller one.  I'm not too scientific about it since I have no way to measure flow rate anyway.

If you purge the carboy head space with oxygen before shaking, it will be more effective.

11

General Homebrew Discussion / Re: US perspective on late hop additions sought by UK brewer

« on: June 18, 2012, 03:51:59 PM »

If you poke around the brewing network archives, you can probably hear Jamil talk about his Evil Twin recipe. My understanding is that when he was a homebrewer, he did the "bang-and-chill" method. When he went pro, the volume was large enough that the wort steeped for quite a while before he could get it through his chiller. He ended up having to play with the recipe to get the same affect. Point being that sometimes pros do what pros do because they have to. It seems like the same affect can be got either way, but there may be recipe changes involved.

12

Ingredients / Algebraic solution for sugar syrup p/p/g numbers?

« on: June 13, 2012, 01:55:50 PM »

My understanding of "a pint is a pound the world around" was that it was an American memory tool.

It is also useful for relative magnitude. Rounding to one significant figure, a gallon of water weighs 8 pounds. A pint is 1/8 of a gallon, which would make a pint of water weigh a pound (to one significant figure).


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13

Ingredients / Re: Algebraic solution for sugar syrup p/p/g numbers?

« on: June 10, 2012, 05:25:05 AM »

I always start with 500g of sugar and 500ml of H2O

500g is a bit more than 1 pound.

500 mL is a bit more than a pint.

That's going to be way more than 1.032 SG.

I think that will be something more like 1.368 SG (95.2 Brix). Logic: 8 pints per gallon. 46 points per pound per gallon. 46*8=368 points per point per pint.

Are you looking for a 95% sugar solution? Is that the problem you are trying to solve?

Sorry if I'm being dense.

14

Ingredients / Re: Algebraic solution for sugar syrup p/p/g numbers?

« on: June 09, 2012, 05:39:46 PM »

Clue me, nateo... Are you making candy, like in Belgian Candy Sugar, or like in peppermint candy, or are you trying to make an invert syrup for an English ale? Not that it matters, you are just confusing me with the talk about sugar temperature.

If you only want a pint, follow the instructions above, then put it into a gallon jug and pour out a pint. Put the rest in the fridge until you need to brew again.

15

Ingredients / Re: Algebraic solution for sugar syrup p/p/g numbers?

« on: June 09, 2012, 03:37:40 PM »

I believe you want 32/46 of a pound of sugar. I believe that would give you 1.032 SG, or 8.5 Brix (8.05 Plato).

One pound of sugar gives you 46 points per gallon (technically, that's a gallon of solution of sugar and water, which will actually require slightly less than a gallon of water, but since we're worried about how much sugar we need, let's ignore that for now). That means each 1/46 of a pound of sugar gives you 1 point per gallon. If you want 32 points, you need 32 times 1/46 of a pound of sugar, or 32/46 of a pound. That's 11.13 ounces.

To make such a solution, you would dissolve the sugar in something less than a gallon (say a half-gallon, for arguments sake). Then you would add water until the volume of the solution equals a gallon. If you start with a gallon of water, you will have a little left over when you are done.