Messages

7276

Beer Recipes / Re: Fred's Late Hopped Amarillo Pale...What Have I Done?

« on: September 07, 2010, 12:26:58 AM »

Hops

   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
  4.20 oz.    Cascade                           Whole    5.00  29.3  15 min.
  6.40 oz.    Cascade                           Whole    5.00  17.9  5 min.
  2.80 oz.    Cascade                           Whole    5.00   1.7  1 min.

 

Looks tasty, but more crystal than I would use.  Personal preference though.

Are these dried or fresh weights on the hops?  It looks like a lot, but I don't see any 60 minute addition so you did lots of late hops to get the BUs?  <Edit - Oh dur, the title even says "Late hopped".>  What did you use for the AA% on the homegrown hops, just a guess based on what is typical for cascades, did you have them tested, previous experience, or something else?

7277

All Things Food / Re: BBQ Style

« on: September 06, 2010, 10:31:39 PM »

Awesome!  i'm going to have to do a Boston butt one of these days, but the brisket is the next on the list.  I'm considering corning it and then just making pastrami - nothing like a hot pastrami with swiss on homemade rye.

7278

The Pub / Re: Homemade sodas/rootbeer

« on: September 06, 2010, 10:21:48 PM »

Really easy.  Here's a recipe based on one from the Homemade Rootbeer (Stephen Cresswell) book, scaled down for 2 liters.

1.5 oz ginger
juice of 1/4 lemon
water
1/2 cup sugar
a pinch or more of cayenne pepper to taste (for the burn)

Grate the ginger into the brewpot, add the lemon juice, cayenne, and 1 liter/qt water and bring to a simmer.  Add sugar, stir to dissolve, simmer 30 minutes, cover and cool 30 minutes.

Put 1 liter water in a 2-liter bottle, pour in the ginger mixture.

Top it up to where a normal soda bottle would be.  Chill and force carbonate with a carb cap.

If you want to naturally carb and or like it sweeter you should use more sugar (3/4 to 1 cup total), I cut it back since I force carbonate mine and I like it less sweet.

Top off the jug, you want it to be lukewarm.  Leave about 2 inches headspace.  Cap and shake.
Rehydrate a pinch of ale (or baking) yeast in 1/4 cup lukewarm water, add to the jug, cap and shake again.  Let it sit at room temp until it carbonates, chill when the bottle is firm, and consume quickly.

7279

Yeast and Fermentation / Re: Good Fermentation Books?

« on: September 06, 2010, 10:02:53 PM »

The new book by JZ and Chris White should be good, but I haven't gotten my copy yet.  If you're an AHA member you should have gotten an email with a coupon code a few weeks ago.  I don't know if they go into much detail on the bugs, but it I'm looking forward to reading it.

I like Brewing Microbiology but it is a bit more in depth than a lot of people would care for.  I don't recommend the Pierre Rajotte book, although there's nothing wrong with it and some people like it, it's just wasn't very helpful IMO.

For bugs and stuff, articles seem to be the best source of information, whether from hobby/trade magazines or peer-reviewed scientific journals.  You might check wine resources too, lots of good info there.

But anyway, I recommend starting with the new book and go from there.

7280

Kegging and Bottling / Re: bad secondary regulators?

« on: September 06, 2010, 09:51:54 PM »

As long as where I set them is above where they go when the screw is all of the way out, there's no problem, they don't move.  It just behaves like I haven't unscrewed the screw enough, even though it is as far out as it gets.

7281

All Things Food / Re: BBQ Style

« on: September 06, 2010, 05:43:08 PM »

Hickory smoked chicken, rubbed with fajita seasoning out of one of Raichlen's books.  No pics in process, but with the pork shoulders I smoked the other day and some homemade bbq sauce (another Raichlen recipe more or less) we're headed to the neighbors.

7282

Kegging and Bottling / Re: bad secondary regulators?

« on: September 06, 2010, 05:26:28 PM »

Yes, they go to zero when I open the relief valve, but creep up after I close it.  Having the screw all of the way out just doesn't zero the gauge.

7283

Equipment and Software / Re: Cleaning immersion chillers

« on: September 06, 2010, 05:24:28 PM »

Besides, that lovely patina that washes off is nutrients for the yeast.

As long as it's not verdigris (you know, the green stuff), that can't be good for the yeast - it's a fungicide.

7284

The Pub / Re: Garden harvest pics....

« on: September 06, 2010, 05:20:35 PM »

Tom, do you use cloches?  We've found that they really extend the growing season. 

Not typically, but I think we're going to this year.  It would be a shame to lose all of the nice tomatoes before they have a chance to ripen.  It's going to need to be some big cover though, the plants got pretty big!

Planted more seeds for the fall season tomatoes,broccoli ,zucchini, brussel sprouts and next week some corn.

Fall season?!

7285

The Pub / Re: Babalu

« on: September 06, 2010, 05:16:32 PM »

Great news, thanks for the update!

7286

Yeast and Fermentation / Re: Adding gravity to over-attenuated stout

« on: September 06, 2010, 04:22:26 PM »

When this has happened to me, I used maltodextrine.  I think lactose won't give it the body you want unless you use a lot, and then you're messing with the flavor profile of the beer.  And DME will definitely make it too sweet.  So if it were my beer I'd use the maltodextrine . . .

7287

General Homebrew Discussion / Re: Too soon?

« on: September 06, 2010, 04:15:22 PM »

If you don't like the aroma after primary, dry hop it.

7288

General Homebrew Discussion / Re: Irish Ale WLP004 Ferm Temps?

« on: September 06, 2010, 04:13:37 PM »

i would go mid-60s.  Say 65F.  YMMV

7289

Yeast and Fermentation / Re: Blow out tubing?

« on: September 06, 2010, 11:20:17 AM »

I add it as soon as the wort is in the fermenter.  I don't use it for every batch, but I always use it if the fermenter is close to full.

I add it when I see signs of fermentation, and continue to add some as long as the foam keeps climbing.  If it's not working for you. try adding more.  You can see it break apart the foam when it hits it.

7290

The Pub / Re: Garden harvest pics....

« on: September 06, 2010, 11:16:44 AM »

I think we're going to run out of time on our tomatoes and peppers, but we'll get some stuff off of them.  The garlic and leeks have been great though, you're right Denny.