Messages

7636

General Homebrew Discussion / Re: Pictures of turkey day brew

« on: November 30, 2009, 10:59:38 AM »

Nice brewstand.

I'm working on putting one together very soon.

How much time does it trim off your brew day as opposed to the more conventional homebrew systems?

7637

All Things Food / Re: Crabcakes with Roasted Red Pepper Sauce

« on: November 30, 2009, 10:55:30 AM »

Looks yummy, very nice indeed!

+1

I love fresh crab cakes. One of my favorites. 

7638

All Things Food / Re: Change of plans: Turkey SMOKING Tips

« on: November 30, 2009, 10:54:35 AM »

Also another thing that works well is to cook the bird breast down.

Interesting idea...I may have to give that a try sometime.

7639

All Things Food / Re: BBQ Style

« on: November 30, 2009, 10:51:45 AM »

I made 14 pounds of fresh Kielbasa yesterday.     Sorry I didn't take any photos. I won't let it happen again.

14lbs Pork Butt (shoulder) deboned and chunked
1/3 cup coarse Kosher salt
1.4oz. Fresh ground black pepper
6 cloves fresh pressed garlic
2tsp mustard seed
1 1/2 cups cold water
marinate overnight in seasonings
ground into sausage casings

...I smoked some of it on my Weber OTG Kettle with some hickory and it turned out excellent.

I smoked it indirect over one full chimney worth of charcoal briquettes with the vents wide open until the internal temp of the Kielbasa reached 170F. 

7640

General Homebrew Discussion / Re: Life of mixed Star San? Newbie

« on: November 30, 2009, 10:35:14 AM »

One can't say enough about this great sanitizer. It has never let me down...alright now I have to find some wood to knock on. 

7641

The Pub / Re: favorite bourbons

« on: November 30, 2009, 10:24:58 AM »

Too many bourbons...too little money.

7642

The Pub / Re: Raise a pint, Say a prayer

« on: November 30, 2009, 10:22:39 AM »

Who besides me is fed up with random violence?

Raises hand....actually, I'm fed up with ALL violence, random or not.....

+1

This world is full of it too.

7643

General Homebrew Discussion / Re: Crash Cooling

« on: November 30, 2009, 10:15:38 AM »

Agreed...Once the beer has been cold crashed and the yeast has settled it will not redistribute itself up into the beer when warmed without some assistance (rousing). The best way that I have found to deal with chill haze is to add gelatin to cold crashed beer.

7644

All Things Food / Re: Pizza Fatta en Casa

« on: November 30, 2009, 09:10:32 AM »

Once again, I lie   Made buffalo turkey pizzas with leftover turkey breast on Friday night.  Always a big hit.

Great use of leftover turkey.

7645

All Things Food / Re: Ethnic Cooking

« on: November 30, 2009, 09:09:47 AM »

Looking great Capp. 

I think the most popular veggie used in cooking period is the onion. 

7646

The Pub / Re: Brew Dawgs!

« on: November 30, 2009, 05:52:18 AM »

what about brew cats? 

Now that's one cool cat. 

7647

The Pub / Re: Brew Dawgs!

« on: November 30, 2009, 05:51:49 AM »

I'm really sorry to hear about Wilbur, Tom.  He was a real sweetheart!

+1

I'm sure his memory will live on.

Sorry to hear that.

7648

The Pub / Re: Who is a famous person that you've had a beer with?

« on: November 25, 2009, 12:45:23 PM »

OOH!  OOH!  I thought of a couple!  I've had beers with Fred and Drew! 

Excellent!

7649

The Pub / Re: Happy Thanksgiving

« on: November 25, 2009, 12:44:09 PM »

happy turkey day to all,

and to all the turkeys. . .

LMAO...









sorry 

Fred

7650

Beer Recipes / Re: Denny's yeast in a Cream Ale?

« on: November 25, 2009, 12:43:13 PM »

Man, I should keep a text file of this somewhere!

Many years ago, I purchased a yeast ranching kit from Brewtek.  To go with, I bought some slants of yeast.  One of them was called something like CA Brewpub yeast and labeled CL-50.  I had just started developing test batches of my Rye IPA recipe and found that the CL-50 gave it a great mouthfeel while still having fermentation characteristics clean enough to let the other ingredients show through.  I started talking it up online (usenet in those days!) and as the popularity of the Rye IPA recipe grew, more and more people wanted to try the yeast.  The fact that you had to culture it from slants daunted a lot of people, though.  Brewtek went out of business and sold their strains to another company, and that company to another company.  Meanwhile, about 5 years ago, I started talking to Dave Logsdon of Wyeast about releasing it.  He was hesitant to do so when another company was still selling it.  Finally, that other company stopped selling it.  I had fresh samples in our club yeast bank, so when Wyeast called about it we gave them a sample directly from the club bank.  They cleaned it up and put it out as a VSS.  It was so popular that they brought it out again as a VSS.  It was so popular the 2nd time around that now it's gonna be a full time strain starting in about Feb.  They consulted me for a name for it and I gave them a lot of possibilities, NONE of which included my name!  I was pushing for Noti Ale Yeast, but they decided it was gonna be Denny's Favorite.  I gotta tell ya, that as a homebrewer, it's pretty damn cool to have a yeast named after you!  I'm honored....

Awesome story...I'd be honored too. I've used it on your Rye IPA a few times..really good.