Messages

1216

Ingredients / Re: Shelf life of adjuncts

« on: January 22, 2010, 08:00:24 am »

I used it.  It smelled like semi-sweet corn.  Nothing bad about it.  I tasted a piece and it seemed fine, not bad tasting at all.  It was vacuum packed and sealed.

You should be good to go then.  It will go rancid when exposed to O2 over a period of time, because of the oils in it.  It will stale as well with the starch breakdown.  Oxygen is bad for food in general.

1217

Ingredients / Re: Taste of Munich

« on: January 22, 2010, 07:58:13 am »

Should be bready, malty with a hint of toast. With more malt complexity the darker it gets.

I would go with more malty than bready, like a shortbead cookie maybe with a touch of syrup on it.

1218

Ingredients / Re: Flaked Barley?

« on: January 22, 2010, 07:55:38 am »

You can, but you don't have to.

No sense in adding more work to your day.

1219

Commercial Beer Reviews / 4 Hefeweizens

« on: January 22, 2010, 06:11:07 am »

1- Schneider Weisse - This one was the best.  Lots of flavor, smooth and creamy, yet refreshing (lots o' bubbles)  More of an amber color than yellow.  The banana and clove really came through, but was not over-powering.

2 - Franziskaner - this one was second.  Very similar to the Schneider in flavor and color, but the flavors were a little less strong and this one was a bit lighter in color.

3 - Ayinger - Not too bad, a lot lighter in color than the other examples and a lot mellower on the esters.  Having a choice I would go with one of the other top two.

4 - Tucher Helles Weisse - Very light yellow color - esters almost nonexistant.  Refreshing, but boring.  I wouldn't bother with this one again.

1220

General Homebrew Discussion / Re: Hefeweizen techniques

« on: January 21, 2010, 10:50:44 am »

You will not need to add yeast and the standard brown beer bottles I've gone above 3.5 without explosions, but I would try to stay below 4.  I've had caps dome, but the bottles did not break and that was above 4 volumes.

1221

General Homebrew Discussion / Re: What's Brewing this week: weekend of Jan 15

« on: January 20, 2010, 11:07:56 am »

I'm thinking Hefeweizen, yep that's it.

1222

General Homebrew Discussion / Re: Hefeweizen techniques

« on: January 20, 2010, 11:06:34 am »

I may give that a shot, just don't tell Keith

1223

Kegging and Bottling / Re: Do You Prime Your Kegs?

« on: January 20, 2010, 10:28:41 am »

I did a couple of times in the beginning, but I don't any more.

1224

General Homebrew Discussion / Re: brewing....and music

« on: January 20, 2010, 10:26:11 am »

I don't listen to music when I brew, except at Bluesmans brewery.  I usually have tunes whirling around in my head anyway.

1225

General Homebrew Discussion / Re: Hefeweizen techniques

« on: January 20, 2010, 10:19:10 am »

I'm a newbie and want to make a hefeweizen. Is there any difference in technique when transferring from the primary to secondary fermenter as far as stirring-up the yeast sediment? How about from the secondary to bottling? I know the suspended yeast is part of this style of beer, but don't know if you have to stir it up to keep it in suspension or just let it settle and avoid transferring it like a typical beer. Would this style benefit from a single-stage fermentationto keep it in contact with the trub longer? Thanks for your help!

Ferment low to mid 60's
No secondary
Some brewers ( me at least ) underpitch a little on this style too

How much do you underpitch and what does it do for the brew?  I am about to embark on a Hefeweizen adventure as well.

1226

All Things Food / Re: Whats for dinner?

« on: January 20, 2010, 07:59:24 am »

I actually prefer brandy to Cognac in steak au poivre.  I believe it has a richer flavor.

1227

All Things Food / Re: Bread

« on: January 20, 2010, 07:56:08 am »

Yes, we have Marco Polo too.  Good stuff.  Homemade would be awsome, but the amount of red peppers could make it cost prohibitive for regular consumption.

1228

All Things Food / Re: Pork Chops w/ Balsamic Reduction

« on: January 19, 2010, 01:10:31 pm »

The real good balsamic vinegar doesn't need reducing.  It comes out of the bottle like old dirty motor oil.  Very high viscosity.  Great on ice cream as well.

1229

All Things Food / Re: Ethnic Cooking

« on: January 19, 2010, 01:07:52 pm »

I have a recipe for Zaalouk (eggplant) someplace as well as the carrot salad and tomato./cucumber salad.  I'll post it if I can find it.  Bastilla is yummy, but kind of a PITA to make.  Layers of phyllo dough with ground chicken, eggs, onions, nutmeg and cinnamon, with powdered sugar on top.  Got to make flat bread too.

1230

All Things Food / Re: Bread

« on: January 19, 2010, 01:03:12 pm »

Ajvar = yum!  Have a jar in the fridge now.  As far as bread goes.  Try this light rye bread, fennel or dill seeds optional.

 1 cup organic whole rye flour
 2 cups King Arthur bread flour (can use unbleached regular as well.)
 1 cup tepid water
 1 tblsp. sugar
 1 tblsp. salt
  2 tsp. dry yeast.

  Mix dry ingredients into water.  I use a sprial bread hook on my mixer for about 15minutes.  Let rise a minimum of two times for an hour each time before making a loiaf and letting rise for a third time.  The more times you let it rise the fluffier the inside will be.  I like my bread crisp on the outside and soft on the inside.  Bake at 350F for 30 to 40 minutes.