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Events / Re: NHC Direct links email
« on: February 26, 2013, 02:10:55 PM »I gotta pee but don't want to leave the computer
Yup.
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Yup.
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Events / Re: NHC Direct links email
« on: February 26, 2013, 01:50:11 PM »If I can't get in soon, I may just blow it off. This is very frustrating.
My AHA membership is up for renewal this month. Considering that NHC entries are basically the only thing I use my membership for...
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Yeast and Fermentation / Re: Adding gravity to over-attenuated stout
« on: September 06, 2010, 02:40:51 PM »
Well, if you're kegging you could hit it with potassium sorbate and add DME. If you're just looking for body, I'd use lactose- it has a bit of a creamy finish that I like in stouts. Neither maltodextrin nor lactose will add much sweetness (lactose is, irrc, 1/6 as sweet as sucrose).
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Yeast and Fermentation / Re: Brett Flavor from Wyeast 3724
« on: September 06, 2010, 10:11:25 AM »
The only trouble I've had with this strain is getting it to attenuate fully. I love the flavor, and I've not gotten off flavors even fermenting as high as 85 (while trying to get it below 1.010).
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All Grain Brewing / Re: Water Help..
« on: November 14, 2009, 03:18:58 PM »It turns out that using "nothing but water" (e.g. distilled water) for making beer doesn't work very well. During both mashing and fermentation, beer requires the natural minerals found in water. Without these minerals, the enzymes that drive the chemical reactions of brewing won't function properly.
I don't think anyone is saying you should be brewing with *only* distilled water.
On the other hand, brewing with distilled water + appropriate salts is a method that works well for many people. If I took this path, I would use yeast nutrient as well (when using the city spring water, I only use nutrient for high-gravity beers).
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All Grain Brewing / Re: spent grains
« on: November 12, 2009, 11:30:55 AM »I live in the a village and the subdivision restrictions don't allow composting.
In this day and age? They must be crazy.
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The Pub / The 11th hour of the 11th day...
« on: November 11, 2009, 02:28:56 PM »...of the 11th month.
Happy Armistice Day, everyone!
May someday the words "war to end all wars" prove prophetic.
Here's for a special thank you to homebrewing veterans this Veterans Day. *mug*
A Co 321 EN BN TF "Pathfinder" OIF 06-07
We cleared the way.
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Equipment and Software / Re: How do you chill your wort?
« on: November 11, 2009, 11:52:17 AM »
Heh. Does he run glycol through that beast, too?
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Ingredients / Re: Where do you buy your ingredients from?
« on: November 11, 2009, 08:57:11 AM »
I do almost all of my purchasing through brewmasterswarehouse.net.
Good prices, great service, flat-rate shipping.
If I'm not shopping at BMW, I'm shopping at Austin Homebrew Supply, to which all of the above apply as well.
Good prices, great service, flat-rate shipping.
If I'm not shopping at BMW, I'm shopping at Austin Homebrew Supply, to which all of the above apply as well.
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All Grain Brewing / Re: spent grains
« on: November 11, 2009, 08:51:50 AM »that being said, mash hops will totally screw up your compost. the antibacterial qualities of the hops will literally make a stripe in your compost that won't decompose. i've never tossed the hop sludge from my kettle on there, but i assume they would do the same thing.
Good advice there. If you have the space, you could still spread it out and let the worms go to town.
I usually make a few loaves of bread and some crackers after I brew (recipe for the crackers up in the "Cooking with Beer" forum), and then compost the rest.
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All Things Food / Re: Oktoberfest schnitzel - response and thanks!
« on: November 11, 2009, 08:32:51 AM »
Now I'm hungry for German food as well. Coincidentally, I've got kasseler and homemade sauerkraut in the fridge...
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All Things Food / Re: Post your chili recipes
« on: November 11, 2009, 08:24:49 AM »
Beans? No beans? Who cares? I find it funny that anyone would try to be a “purist” about a food originally invented by cowboys and prison cooks. We’re a little late in the game to be claiming that any one recipe is the genuine article.
I'll eat mine either way, but I prefer to make it with beans. Makes that spicy goodness go a lot further.
I'll eat mine either way, but I prefer to make it with beans. Makes that spicy goodness go a lot further.
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All Things Food / Re: Ethnic Cooking
« on: November 08, 2009, 05:06:05 PM »
I too am a better cook than brewer, though I can probably chalk that one up to experience. Been cooking for years, and brewing for only one.
I love SE Asia food: Lao, Thai, Indonesian, as well as Mediterranean and Middle Eastern. Greek and Lebanese are favorites.
I love SE Asia food: Lao, Thai, Indonesian, as well as Mediterranean and Middle Eastern. Greek and Lebanese are favorites.
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Equipment and Software / Re: How do you chill your wort?
« on: November 08, 2009, 01:59:31 PM »
I no-chill in 5gal HDPE jugs. (I can't believe I'm the first to say that in this thread!) 
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All Things Food / Re: Post your chili recipes
« on: November 07, 2009, 05:41:18 PM »
Here's my favorite recipe. I usually make this 2-3 times each fall, with minor variations.
Summer’s End Chili
* 2lbs dry beans (I usually use red, kidney or pinto)
* 4lbs beef (any tough stewing cut will work- chuck, blade or rump roasts are good)
* 4 strips fatty bacon
* 1tbsp cumin
* 2tbsp whole wheat flour
* 1tbsp butter
* 2 large onions, chopped
* 1 smoked pork shank
* 32oz crushed tomatoes in juice (or 2 pounds fresh chopped stew tomatoes such as Romas)
* 24oz beer (any beer with a decent malt backbone will work- here I used Spaten Octoberfest)
* 8oz beef broth
* 4 each dried Ancho/Pasilla and New Mexico chilies
* 6 cloves garlic
* 1tbsp cider vinegar
* 1tbsp olive oil
* 1tbsp oregano
* salt and pepper to taste
Soak the beans overnight in cold water. Drain soak water. If you’re making chili today, not tomorrow, bring beans to a brisk boil, remove from heat and cover. They’ll be ready in 2 or 3 hours. Beans expand to roughly double their size during soaking. Break the stems and cores out of the dried chilies, reserving the seeds if you like the spice. Put the chilies in a bowl and cover with hot water.
Cut the beef into 1/4inch strips across the grain of the meat, then cut crosswise into bite-sized pieces. Pan-fry the bacon over medium heat until the fat renders. Remove the bacon, breaking it into bite-size pieces. Add the beef to the pan in batches, seasoning with the cumin. Sprinkle with flour and fry each batch until browned before adding to an 8qt stock pot.
Add the butter to the pan and saute the onions over medium heat until they begin to soften (about 5 minutes). Add to pot. I didn’t have chipotle adobo peppers on hand, so I used a smoked pork shank to add a smoky background to the heat of the chili. If I’d had one to spare, I would have used a rauchbier instead of the Octoberfest.
If using canned tomatoes, pour off the juice into the pot and chop the tomato flesh coarsely. Add the tomatoes and beans to the pot, and pour the beer and broth over the top. Bring the pot to a boil, then reduce the heat and simmer, uncovered, until the beans are tender and just starting to fall apart (about 2-3 hours).
Meanwhile, drain the water the chilies soaked in and chop them coarsely. Chop the garlic, and add along with chilies to a food processor. Add vinegar and olive oil. Process until finely blended, adding chili seeds if reserved. Add puree to the pot while it simmers. You don’t have to do this all at once- if you’re concerned about heat, then add the puree slowly, tasting between additions. Add the oregano. Just before serving the chili, taste it and adjust seasonings with salt and pepper.
Serve with grated chedder cheese, chopped avocado, minced cilantro, green onion and sour cream. This chili is even better the second day, so we made enough for three dinners. Serves 8-10 if you have to eat it all at once.
Summer’s End Chili
* 2lbs dry beans (I usually use red, kidney or pinto)
* 4lbs beef (any tough stewing cut will work- chuck, blade or rump roasts are good)
* 4 strips fatty bacon
* 1tbsp cumin
* 2tbsp whole wheat flour
* 1tbsp butter
* 2 large onions, chopped
* 1 smoked pork shank
* 32oz crushed tomatoes in juice (or 2 pounds fresh chopped stew tomatoes such as Romas)
* 24oz beer (any beer with a decent malt backbone will work- here I used Spaten Octoberfest)
* 8oz beef broth
* 4 each dried Ancho/Pasilla and New Mexico chilies
* 6 cloves garlic
* 1tbsp cider vinegar
* 1tbsp olive oil
* 1tbsp oregano
* salt and pepper to taste
Soak the beans overnight in cold water. Drain soak water. If you’re making chili today, not tomorrow, bring beans to a brisk boil, remove from heat and cover. They’ll be ready in 2 or 3 hours. Beans expand to roughly double their size during soaking. Break the stems and cores out of the dried chilies, reserving the seeds if you like the spice. Put the chilies in a bowl and cover with hot water.
Cut the beef into 1/4inch strips across the grain of the meat, then cut crosswise into bite-sized pieces. Pan-fry the bacon over medium heat until the fat renders. Remove the bacon, breaking it into bite-size pieces. Add the beef to the pan in batches, seasoning with the cumin. Sprinkle with flour and fry each batch until browned before adding to an 8qt stock pot.
Add the butter to the pan and saute the onions over medium heat until they begin to soften (about 5 minutes). Add to pot. I didn’t have chipotle adobo peppers on hand, so I used a smoked pork shank to add a smoky background to the heat of the chili. If I’d had one to spare, I would have used a rauchbier instead of the Octoberfest.
If using canned tomatoes, pour off the juice into the pot and chop the tomato flesh coarsely. Add the tomatoes and beans to the pot, and pour the beer and broth over the top. Bring the pot to a boil, then reduce the heat and simmer, uncovered, until the beans are tender and just starting to fall apart (about 2-3 hours).
Meanwhile, drain the water the chilies soaked in and chop them coarsely. Chop the garlic, and add along with chilies to a food processor. Add vinegar and olive oil. Process until finely blended, adding chili seeds if reserved. Add puree to the pot while it simmers. You don’t have to do this all at once- if you’re concerned about heat, then add the puree slowly, tasting between additions. Add the oregano. Just before serving the chili, taste it and adjust seasonings with salt and pepper.
Serve with grated chedder cheese, chopped avocado, minced cilantro, green onion and sour cream. This chili is even better the second day, so we made enough for three dinners. Serves 8-10 if you have to eat it all at once.
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