Messages

1261

General Homebrew Discussion / Re: Whatcha Brewin' this week -- 2009 Dec 16 - Dec 22?

« on: December 18, 2009, 05:55:09 AM »

IPA hopefully tomorrow! Also planning a Bitter, got a WLP002 starter going right now.

Hey Keith, I thought a bitter was a starter for the IPA.

1262

Ingredients / Re: Yeast Nutrient

« on: December 17, 2009, 01:45:07 PM »

I guess it couldn't hurt, might even help.

1263

All Things Food / Re: Ethnic Cooking

« on: December 17, 2009, 01:40:19 PM »

If that don't stick to your ribs, nothin' will.

1264

Beer Recipes / Re: Beersmith?

« on: December 17, 2009, 01:28:28 PM »

I've used both, but purchased Beersmith.  I'm used to using it and the more you dig into it, the more versatile it is.

1265

Yeast and Fermentation / Re: WLP820 slow fermentation

« on: December 17, 2009, 01:26:56 PM »

Haven't had this issue with 820.  I ferment between 48-53F in a swamp cooler and do a diacetyl rest at 60ish when the krausen has mostly fallen.  Beers turn out pretty darn good.

1266

Kegging and Bottling / Re: Room temperature keg?

« on: December 17, 2009, 01:21:32 PM »

I store my beers in the low 60s all the time.  I have never noticed any detrimental effects, even after more than a year for >8%ABV brews.

1267

Wood/Casks / Wood aging with cubed oak or spirals

« on: December 17, 2009, 01:18:05 PM »

How about adding oak to the secondary?  I've never done it, but am curious about how much say, French medium toast oak cubes to add to a 5 gallon batch of RIS and for how long.

1268

All Things Food / Re: Making Brezels

« on: December 17, 2009, 11:07:57 AM »

Looks great Kai.  I'll have to give that a try sometime.  I think the rolls would be great with some bratwurst, emmentaler cheese, and mustard.

1269

All Things Food / Re: Pizza Fatta en Casa

« on: December 17, 2009, 11:03:58 AM »

I started doing BC pizzas about six years ago when one of my neighbors mentioned it.  I use olive oil instead of butter and I put it over mozz on the pie and use the blue cheese dressing on the side.  It's not my favorite, but folks that come over for it eat the crap out of it and love it.  I use Frank's hot pepper sauce (I put that #%* on everything).

1270

General Homebrew Discussion / Re: Whatcha Brewin' this week -- 2009 Dec 16 - Dec 22?

« on: December 17, 2009, 05:22:22 AM »

Nothing this week, but I am debating between a pale ale or an amber lager (American type a la SA) for my birthday brew next week.  The only session beer I have is a Belgian pale ale, so I'm thinking I need to have another one kicking around for the not so distant future.

1271

All Things Food / Re: Pizza Fatta en Casa

« on: December 16, 2009, 05:30:45 AM »

There's a sauce sold commercially called Don Pepino pizza sauce...it is excellent for a commercially canned sauce. 

I would venture to say it is the best commercial sauce.  It is what I have used for over 10 years.  Made in south Jersey IIRC.  After trying it, I saw no reason to use anything else.

1272

All Things Food / Re: Pizza Fatta en Casa

« on: December 15, 2009, 07:55:58 AM »

Had a pizza party Saturday night.  I did 7 pies and a stromboli in less than an hour.  They were eating them faster than I could turn them out.

Nice...did you take any pics.

Are you kidding?  It was a flurry of flour for an hour.   Was cool though, made every pie different.  Cheessteak stromboli,  red pepper, artichoke and proscuitto.  sauage and onion, pepperoni (of course), sausage, poblano and onion, fresh mushroom.  Can't remember the rest.

1273

Ingredients / Re: Yeast Nutrient

« on: December 15, 2009, 07:46:01 AM »

Yeast nutrient is useful in making starters because they are low gravity and lower in the nutrients yeast need to multiply and start working.  I don't see the need for it in a normal gravity beer though.

1274

Yeast and Fermentation / Re: 1007 for a Barleywine?

« on: December 14, 2009, 01:08:27 PM »

Probably won't be a big difference.  They both attenuate like monsters and are clean for ale yeasts.  Just watch for major league blow-off with the 1007.

1275

General Homebrew Discussion / Re: Dry Hopping a IIPA

« on: December 14, 2009, 12:58:17 PM »

I agree.  I've had session beers that needed time to smooth out, but every DIPA I make is ready in 5-6 weeks.  I've found that strong beers that are not big on hop flavor and aroma need more time to meld flavors and smooth out rough edges.