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1186

All Things Food / Re: Whats for dinner?

« on: February 04, 2010, 07:34:27 am »

Technically nic, Cognac is made from Ugni Blanc (trebbiano), Folle Blanche and Colombard grapes. American brandy as well as other European brandies are quite different than Cognac in flavor, aroma, and mouthfeel. They tend to be heavier and as you said fruitier. Process and grape types used probably make for the differences. I hear that South Africa brandy is quite good as well, but I've never tasted it. E&J works very well for cooking as does Christian Bros. I save Cognac for the snifter. Hine is my favorite, much better flavor than Remy IMHO.

1187

Ingredients / Re: Cardamom?

« on: February 04, 2010, 07:19:38 am »

You need to be very careful in beer. This stuff gets pretty potent, pretty fast. I would start with no more than 7g.

1188

General Homebrew Discussion / Re: anyone by chance

« on: February 04, 2010, 06:02:25 am »

Good luck to you , Keith! Success comes from hard work and not taking "no" for an answer. Persistance = success.

Congrats, Denny. Marriage is like that too. Persistance = success, with a bit of compromise thrown in.

1189

General Homebrew Discussion / Re: What's brewing this weekend 2/5

« on: February 03, 2010, 01:07:37 pm »

Quote from: blatz on February 03, 2010, 01:03:34 pm

Quote from: blatz on February 02, 2010, 07:50:54 am
As long as I get my yeast in time, I'm doing 12gal of vienna lager with Hugh Baird Vienna .

woohoo - picked up 2L of fresh slurry last night - Super Bowl Sunday brew is on!

surprised I didn't get any flack for using Hugh Baird Vienna. I was expecting at least some.

OK I'll bite. Why aren't you using a continental Vienna? English Vienna?

come on!

1190

All Things Food / Re: Whats for dinner?

« on: February 03, 2010, 01:05:22 pm »

Made Chicken Marsala last night. No pics, sorry. The quality of the Marsala wine really makes a big difference in this dish. Go for the sweet Italian wine, really ties all the flavors together. As the rule goes, don't cook with it if you can't drink it.

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General Homebrew Discussion / Re: Homebrew Legalization

« on: February 03, 2010, 01:00:11 pm »

Politics vs. common sense. Oy.

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Beer Recipes / Re: Roggenbier

« on: February 03, 2010, 12:40:43 pm »

I haven't, but I am interested as well and wondering ale or lager?

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Beer Recipes / Re: Dortmunder Export

« on: February 03, 2010, 12:39:58 pm »

I must say it looks right on, Paul. I am going to use W34/70 slurry, which I believe is the same as 830. I have used dextrine malt in continental lagers (a la Stella clone) and I liked what it did for it at ~ 5% of grist. Alas I am fresh out of it so I'll have to stop by the LHBS to pick some up. I do believe they have Carafoam there.

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Beer Recipes / Re: Dortmunder Export

« on: February 03, 2010, 06:37:17 am »

Thanks for the input guys. I'm trying to stay away from the Cara pils/foam malts and get body from mash temps instead. I have used this Munich malt in large amounts in O-fests and in Belgian styles as well. It does impart nice maltiness to the flavor, but is not kilned as dark as the other Munich malts available and leaves a pretty crisp finish when used in conjunction with a good pils malt ( I use MFB almost exclusively). I like the melanoiden idea, I have some on hand and may change the Munch/pils mix and add some of that instead. My well water is very minerally already, so that souldn't be a problem. BTW, I did down a couple of DABs last night, reminds me of a super Helles, sort of.

Been a while since I've had this style.

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Beer Recipes / Dortmunder Export

« on: February 02, 2010, 10:38:53 am »

Anyone have any recipes? Here's what I have so far. Please note that it Weyermann light Munich which is 6L.

Tidewater Export
Dortmunder Export

Batch Size: 5.20 gal

Boil Size: 7.00 gal
Boil Time: 90 min Equipment: Brew Pot (15 Gal) and Igloo/Gott Cooler (10 Gal) for 5 gallon batch
Brewhouse Efficiency: 75.00

Ingredients

Amount Item Type % or IBU
5.00 lb Munich Malt (6.0 SRM) Grain 50.00 %
5.00 lb Pilsner (2 Row) Bel (1.7 SRM) Grain 50.00 %
0.50 oz Magnum [12.00 %] (60 min) Hops 20.2 IBU
1.00 oz Mt. Hood [6.00 %] (15 min) Hops 9.0 IBU
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs SafLager 34/70 Weihenstephan (DCL Yeast #S-34/70) [Starter 450 ml] [Cultured] Yeast-Lager

Beer Profile

Est Original Gravity: 1.054 SG
Measured Original Gravity: 1.054 SG
Est Final Gravity: 1.014 SG Measured Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 5.27 % Actual Alcohol by Vol: 5.21 %
Bitterness: 29.2 IBU Calories: 241 cal/pint
Est Color: 5.9 SRM

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Beer Recipes / Re: Help with a RIS

« on: February 02, 2010, 10:34:31 am »

Looks fine to me. I used oatmeal instead of flaked barley in mine and no dark crystal instead I used 80L and some molasses. There may be some flavor differences, but your recipe looks fine to me. Just age it for about 6 months.

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Commercial Beer Reviews / Re: Good Old Ales / Barley Wines?

« on: February 02, 2010, 10:29:40 am »

Southern Tier's Back Burner is pretty tasty too.

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Commercial Beer Reviews / Re: Kolsch

« on: February 02, 2010, 10:28:40 am »

You could try Gaffel if you can find it. It seems a little less delicate than the Reissdorf (higher IBU). Both are good examples on the east coast.

1199

General Homebrew Discussion / Re: What's brewing this weekend 1/29

« on: February 02, 2010, 07:23:26 am »

Quote from: babalu87 on January 31, 2010, 12:59:23 pm

I'll knock out the IPA during the week after work.

Nothing can ever go right .........right?
Wired up a 4500 watt 240 element in the keggle, works great!

Problem............. works too great at around 50% boil off after a test boil revealed that the thermocouple crapped out on me and no matter what the settings were all screwy. It was always FULL POWER.

All is well now, dont have a brew session in me right now.

How long to reach full boil? 5 or 10 gallon batch size? I'm going electric sometime this year and need data for element size decision. Thanks.

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