7546
The Pub / Re: 29 years
« on: December 08, 2009, 11:43:16 AM »
+1
That was a very sad day.
That was a very sad day.
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7547
General Homebrew Discussion / Re: Kettle Caramelization for a Wee Heavy
« on: December 08, 2009, 11:11:44 AM »But when you are boiling only a gallon, the water will evaporate and then the caramelization begins at about 320F (not at 212F). Heck I can't even get my regular wort to boil at 212 (at a mile high it boils around 203FMy money's on 212°F.I'll take that action!
Thanks for posting the temps blues. I researched this long ago when Randy Mosher pointed it out to me. All we see in the boil is darkening which can lead to caramel flavors, but it is not caramelization, it is maillard reactions until the water is gone.).
Don't quote me on this but I believe that there is some caramelization that occurs in the kettle. As the wort thickens to a syrup type consistently it caramelizes through condensation reactions.
As Wikipedia explains:
"A condensation reaction is a chemical reaction in which two molecules or moieties (functional groups) combine to form one single molecule, together with the loss of a small molecule.[1] When this small molecule is water, it is known as a dehydration reaction; other possible small molecules lost are hydrogen chloride, methanol, or acetic acid. The word "condensation" suggests a process in which something is lost; for reactions a small molecule is lost."
"When two separate molecules react, the condensation is termed intermolecular. A simple example is the condensation of two amino acids to form the peptide bond characteristic of proteins. This reaction example is the opposite of hydrolysis, which splits a chemical entity into two parts through the action of the polar water molecule, which itself splits into hydroxide and hydrogen ions."
The bottom line is that this process is still today poorly understood and the jury is still out on this.
7548
The Pub / Re: Lets get to know each other!
« on: December 08, 2009, 10:22:04 AM »
Hi folks,
Ron, 44 from Dover, DE.
I started brewing extract in 1993 and went all-grain several years ago.
I am the Quality Control Group Leader at the worlds leading manufacturer of Thermal Analysis and Rheology Instruments by day and the bass player and manager for the Tri-state areas most prominent Rockin' blues band "Dr. Harmonica and Rockett 88" by night.
I have been married to my lovely wife Rosemary for 4 years. I have two somewhat grown daughters, two beautiful dogs and two frisky felines.
My other hobbies include RVing, cooking and spending way too much time on brew forums.
Ron, 44 from Dover, DE.
I started brewing extract in 1993 and went all-grain several years ago.
I am the Quality Control Group Leader at the worlds leading manufacturer of Thermal Analysis and Rheology Instruments by day and the bass player and manager for the Tri-state areas most prominent Rockin' blues band "Dr. Harmonica and Rockett 88" by night.
I have been married to my lovely wife Rosemary for 4 years. I have two somewhat grown daughters, two beautiful dogs and two frisky felines.
My other hobbies include RVing, cooking and spending way too much time on brew forums.
7549
All Things Food / Re: Non stick pans
« on: December 08, 2009, 10:03:23 AM »
For the collectors out there...
From 1865 until 1957, Griswold Manufacturing Co. of Erie, Pa., made cast-iron implements that each had a distinctive mark on the back of the piece. The name Griswold is easily recognizable, but the company also used "Erie," "Erie PA" or "Erie PA USA," according to Antiques.About.com.
http://www.roanoke.com/extra/wb/204446
http://www.griswoldcookware.com/history.htm
From 1865 until 1957, Griswold Manufacturing Co. of Erie, Pa., made cast-iron implements that each had a distinctive mark on the back of the piece. The name Griswold is easily recognizable, but the company also used "Erie," "Erie PA" or "Erie PA USA," according to Antiques.About.com.
http://www.roanoke.com/extra/wb/204446
http://www.griswoldcookware.com/history.htm
7550
General Homebrew Discussion / Re: Kettle Caramelization for a Wee Heavy
« on: December 08, 2009, 09:52:00 AM »
After further consideration, I am going to take a gallon or two of the first runnings and boil it down about 75%. I will then do my standard batch sparge and boil everything together for a couple of hours. At least this is the plan for now.
7551
General Homebrew Discussion / Re: Kettle Caramelization for a Wee Heavy
« on: December 08, 2009, 09:42:42 AM »Let's be somewhat clear, until you boil off the water the temp is not high enough to caramelize the sugars. So darkening occurs (maillard reactions), but not caramelization...
Once again, Dixon saves me from being the only pedant here!
I think you meant us Denny.
7552
The Pub / Re: Getting ready to grill/smoke
« on: December 08, 2009, 08:49:33 AM »
All of this smoke is making me delirious.
Monty - what temp were you maintaining in your smoker?
Nicely done gentlemen!
Monty - what temp were you maintaining in your smoker?
Nicely done gentlemen!
7553
All Things Food / Re: Ethnic Cooking
« on: December 08, 2009, 04:40:02 AM »
Eggplant is on my favorites list. Add parma and it's muy magnifico.
Great job my freind!
Great job my freind!
7554
General Homebrew Discussion / Re: Kettle Caramelization for a Wee Heavy
« on: December 07, 2009, 07:57:37 PM »
Here's some info on caramelization and malliard reactions taken from Wikipedia.
Caramelization doesn't begin until 230F.
Caramelization (British English: caramelisation) is the oxidation of sugar, a process used extensively in cooking for the resulting nutty flavor and brown color. As the process occurs, volatile chemicals are released, producing the characteristic caramel flavor.
Like the Maillard reaction, caramelization is a type of non-enzymatic browning. However, unlike the Maillard reaction, caramelization is pyrolysis, as opposed to reaction with amino acids.
When caramelization involves the disaccharide sucrose, it is broken down into the monosaccharides fructose and glucose.
Sugar Temperature
Fructose 110°C, 230°F
Galactose 160°C, 320°F
Glucose 160°C, 320°F
Sucrose 160°C, 320°F
Maltose 180°C, 356°F
Caramelization doesn't begin until 230F.
Caramelization (British English: caramelisation) is the oxidation of sugar, a process used extensively in cooking for the resulting nutty flavor and brown color. As the process occurs, volatile chemicals are released, producing the characteristic caramel flavor.
Like the Maillard reaction, caramelization is a type of non-enzymatic browning. However, unlike the Maillard reaction, caramelization is pyrolysis, as opposed to reaction with amino acids.
When caramelization involves the disaccharide sucrose, it is broken down into the monosaccharides fructose and glucose.
Sugar Temperature
Fructose 110°C, 230°F
Galactose 160°C, 320°F
Glucose 160°C, 320°F
Sucrose 160°C, 320°F
Maltose 180°C, 356°F
7555
General Homebrew Discussion / Re: Kettle Caramelization for a Wee Heavy
« on: December 07, 2009, 07:52:06 PM »Whatever you do.. don't do what I did and boil it for 19 hours.
Wow...that's a long brew day.
7556
General Homebrew Discussion / Re: Kettle Caramelization for a Wee Heavy
« on: December 07, 2009, 03:10:00 PM »I am debating this issue myself. I was planning to boil down only the first runnings, but now I'm thinking about boiling the first and second runnings together for a few hours. I think it would be easier and I also beleive the beer would benefit from it in that the entire wort would carmelize instead of just the first runnings.
I don't follow this logic here bud.
The idea of boiling down the first gallon is to concentrate the richness. The richest, highest quality wort is the first running.
Unless you mean skipping boiling on the 1st gallon and you mean boiling the entire wort, together, for a longer period. Hard to decipher which you mean.
FWIW, when I made skotrat's recipe, doing the boil down, it was the most malty result I'd ever gotten.
I'm talking about boiling the whole wort instead of the first runnings. I will need to target the gravity as Fred suggested.
7557
General Homebrew Discussion / Re: Kettle Caramelization for a Wee Heavy
« on: December 07, 2009, 02:59:35 PM »
I am debating this issue myself. I was planning to boil down only the first runnings, but now I'm thinking about boiling the first and second runnings together for a few hours. I think it would be easier and I also beleive the beer would benefit from it in that the entire wort would carmelize instead of just the first runnings.
7558
All Things Food / Re: Ethnic Cooking
« on: December 07, 2009, 02:28:32 PM »
It was Italian last night.
Bolognese sauce (ragù alla bolognese in Italian, also known by its French name sauce bolognaise) is a meat-based sauce for pasta originating in Bologna, Italy. Bolognese sauce is sometimes taken to be a tomato sauce, but authentic recipes have only a small amount of tomato.
The people of Bologna traditionally serve their famous ragù with freshly made tagliatelle (tagliatelle alla bolognese) and their traditionally green lasagne. Less traditionally, the sauce is served with maccheroni or other durum wheat short pasta.
Bolognese Sauce
Brown 1.5lbs Ground Beef and 1.5lbs Italian Sausage
Saute onion, celary, carrots and garlic in EVOO
add some wine of choice
salt, pepper, Italian seasonings to taste
tomato sauce
dried black olives
splash of Balsamic Vinegar
simmer for an hour or more.
It's always better the second day.
sauce getting ready to simmer.
to the plate! Serve with fresh grated Locatelli cheese, Italian Bread and some Luna Rosa.
Bolognese sauce (ragù alla bolognese in Italian, also known by its French name sauce bolognaise) is a meat-based sauce for pasta originating in Bologna, Italy. Bolognese sauce is sometimes taken to be a tomato sauce, but authentic recipes have only a small amount of tomato.
The people of Bologna traditionally serve their famous ragù with freshly made tagliatelle (tagliatelle alla bolognese) and their traditionally green lasagne. Less traditionally, the sauce is served with maccheroni or other durum wheat short pasta.
Bolognese Sauce
Brown 1.5lbs Ground Beef and 1.5lbs Italian Sausage
Saute onion, celary, carrots and garlic in EVOO
add some wine of choice
salt, pepper, Italian seasonings to taste
tomato sauce
dried black olives
splash of Balsamic Vinegar
simmer for an hour or more.
It's always better the second day.
sauce getting ready to simmer.
to the plate! Serve with fresh grated Locatelli cheese, Italian Bread and some Luna Rosa.
7559
All Things Food / Re: Kysla Kapusta
« on: December 07, 2009, 02:13:41 PM »
I'm a little late for the holidays...but you know the old saying..."better late than never".
I prepared the kraut for fermentation yesterday.
sliced the cabbage thin
used a food grade 5 gallon bucket and smashed the cabbage with the wood
ready for fermentation.
I just used kosher salt for this batch.
Next time I'll try some spices.
I prepared the kraut for fermentation yesterday.
sliced the cabbage thin
used a food grade 5 gallon bucket and smashed the cabbage with the wood
ready for fermentation.
I just used kosher salt for this batch.
Next time I'll try some spices.
7560
Commercial Beer Reviews / Re: Trapistes Rochefort 6,8,&10
« on: December 07, 2009, 09:39:56 AM »Ok, I'll add it to the list at the top
IMO, the more alcohol in this beer, the harsher and less smooth it gets.
Rochefort 12 does not exist, someone tricked you
+1
At least in recent history.