6226
Beer Recipes / Re: three differant base malts what can I brew?
« on: May 04, 2010, 08:29:55 AM »
Amber or a Pale ale or even an IPA. I wouldn't use the entire pound of 80L.
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6227
All Grain Brewing / Re: Any hope for remaining bottles if 2 already erupted?
« on: May 04, 2010, 08:27:39 AM »
I'm wondering if the brew was actually ready to bottle. Sounds like it needed a few more days to settle down.
Tush- could you give us a more detailed time-line of your process? Often "instructions" from the vendor are loose guidelines...
Tush- could you give us a more detailed time-line of your process? Often "instructions" from the vendor are loose guidelines...
6228
Equipment and Software / Re: Really Basic Kettle ? from a newbie
« on: May 04, 2010, 08:23:06 AM »
Go larger. You won't regret it.
6229
Kegging and Bottling / Re: i'm wanting to bottle and keg my beer.....
« on: May 03, 2010, 09:42:40 PM »That's the way I do it with my kegs. Shouldn't be any different if you add some bottles to the equation. Usually just 3 oz sugar will prime 5 gallons in a keg perfectly.
thanks!
You're welcome. It's what I settled on as worry-hassle-free approach since the kegs will sit for at least 2 weeks anyway.
6230
General Homebrew Discussion / Re: Leaving Break Material/Hops Behind
« on: May 03, 2010, 09:28:42 PM »I'm thinking removing the trub matters more when making lagers?
Did you read that link I posted? That was a pils.
I just read it. Wasn't it Ales in the taste test? Mr Ruud said he wanted to try it with Lagers based on his findings with the Ales.
6231
Kegging and Bottling / Re: i'm wanting to bottle and keg my beer.....
« on: May 03, 2010, 11:10:56 AM »
That's the way I do it with my kegs. Shouldn't be any different if you add some bottles to the equation. Usually just 3 oz sugar will prime 5 gallons in a keg perfectly.
6232
General Homebrew Discussion / Re: Leaving Break Material/Hops Behind
« on: May 03, 2010, 09:58:36 AM »
I transitioned to whole-hops. One reason was the filtering quality they possess. However, I'm with Denny and don't mind trub making it's way into the fermenter.
I'm thinking removing the trub matters more when making lagers?
I'm thinking removing the trub matters more when making lagers?
6233
All Things Food / Re: Ethnic Cooking
« on: May 03, 2010, 09:51:49 AM »
^^^As is in Tex-Mex those would be called "puffy-tacos" but with different meats or beans. Split them like pita-bread and load up with pollo, or picadillo, lettuce, tomato, cheese and salsa. Then they are called Gorditas. My absolute favorite drunk food with the exception of Tortas- a sandwich concoction.
Love the goat-cheese and herbs. That has to marry very well with the masa.
My Mexican neighbor had me over for a BBQ Saturday. His wife is diabetic so there wasn't any cheese or flour tortillas. Corn tortillas, BBQ chicken legs and paper thin bone-in ribeyes and Nopalitos
I'd never had Nopalitos before. Thin sliced cactus simmered with garlic. Wonderful! Very much like string-beans.
Love the goat-cheese and herbs. That has to marry very well with the masa.
My Mexican neighbor had me over for a BBQ Saturday. His wife is diabetic so there wasn't any cheese or flour tortillas. Corn tortillas, BBQ chicken legs and paper thin bone-in ribeyes and Nopalitos
I'd never had Nopalitos before. Thin sliced cactus simmered with garlic. Wonderful! Very much like string-beans.
6234
All Things Food / Re: Ethnic Cooking
« on: May 01, 2010, 10:54:45 AM »
That does look good. Well done! I had Tacos Al Pastor for lunch a couple days ago. Dripping with grease. Wonderful! Just love it! A Mexican version of the Gyro.
Looks healthy but this type of food is the reason my city is usually in the top three fattest cities in the nation.
Looks healthy but this type of food is the reason my city is usually in the top three fattest cities in the nation.
6235
Extract/Partial Mash Brewing / Re: Dark Malt extract
« on: April 29, 2010, 05:54:27 PM »
This sounds about right. My thoughts are if it gets used in Brauerei Euge again then it'll be at 100%.
6236
Ingredients / Re: Roasted Hop Solids
« on: April 29, 2010, 08:59:41 AM »Quote
However, it has been discovered that hop solids, a previously discarded byproduct, have great value and that they contain the precursors of "kettle hop" flavor and aroma (sometimes referred to as desirable fruity/estery
The continued value in brewing applications of the "spent hops" is a good thing. Wondering if any breweries will incorporate these hop solids into any recipes.
6237
Ingredients / Re: Roasted Hop Solids
« on: April 29, 2010, 08:39:31 AM »
Denny were Bob's hop solids already stripped or did he roast regular hops?
6238
Ingredients / Re: Hop tincture?
« on: April 29, 2010, 08:26:48 AM »
Well so far I'm not getting much aroma when I open the jar. No taste test yet.
6239
All Things Food / Re: Noodles & Pasta
« on: April 29, 2010, 08:16:44 AM »
I'm gonna have to find that ^^^!
6240
All Things Food / Re: Noodles & Pasta
« on: April 27, 2010, 06:59:25 PM »
As far as the wonton pasta I'm willing to bet it has a good portion of rice flour in with the wheat.