Messages

3496

Ingredients / Re: Sesame seeds

« on: April 15, 2011, 03:14:10 PM »

I wonder if youi use tahini and let it set for a good long time, pour off the oil, let it set again. repeat until all that is left is the thick chunky paste at the bottle of the bottle and use that. At least most of the oil is out then. You could toast the paste a bit as well which should drive off even more oil. Toast it on a cooling rack so that the oil has someplace to go.

3497

Kegging and Bottling / Re: Storing full 750ml belgian beers

« on: April 15, 2011, 03:09:05 PM »

I think it is not so much of an issue with the corks drying out because they are so much tighter. WIth still wine the cork is just barely bigger than the neck of the bottle so if they shrink at all you can exposure to the outside world. but with the larger corks even if they shrink a little it's not going to let any air in or out.

**EDIT** this also reduces the chances of getting a reaction with the cork (Corked flavor)

3498

All Things Food / Re: Ataulfo Mangos in Season

« on: April 15, 2011, 11:34:51 AM »

I recall years back hearing about a guy doing a mango wit.  Always sounded good to me, although he claimed if you drank too much it had a laxative effect.

And if you don't mash the mango or at least heat it strange things might happen. There is a fair amount of papain (sp) in mango i beleive which will, I think, break down starches  in to more available sugars

3499

All Things Food / Re: Rice, beans, etc

« on: April 15, 2011, 09:35:32 AM »

Beans, rice, soy, protein ... no matter what I get, if I eliminate meat from my diet, my body fails to extract whatever it is it needs from the food (or maybe I'm missing something?) and in under a week I'm quite ill.  It only takes 2-3 days without meat for me to lose my ability to heal, and in under 5 days I'm noticing open wounds and sores that have just appeared... the skin, it cracks and splits.  In a week my immune system starts to fail and I get really sick.  People experience problems going vegetarian yeah, but I'm like way beyond "outlier" here, I'm not even in the same universe.

I think there was something like this on a recent episode of House. a genetic disorder that caused issues when too much vegetables are eaten. I think the guy turned out to be a mass murderer, No connection though.

And we all know how much TV shows are like real life! 

Denny are you implying that the entertainment industry it's completely honest and true to life? you mean all women aren't size 2 and all men don't weight 160 lbs?

3500

All Things Food / Re: Ataulfo Mangos in Season

« on: April 15, 2011, 09:28:43 AM »

We get mangoes year round here.

Yeah we do to here in CA but these ones are special and only seasonal as far as I can tell. They are also the only mango I will buy when it is already a little soft and starting to look less than beautiful

3501

Beer Recipes / Re: Recipe of the Week: American Barleywine

« on: April 15, 2011, 09:18:12 AM »

Seriously less crystal!

I just starting tasting a BW that is 100% 2 pale malt with 2 lbs of maple syrup and mashed at 149 and it finished at 1.016 from 1.096. If I had left out the syrup it wouild probably have finished higher and if I had mashed higher...it's plenty chewy. With BW you want most or even all of your caramel character to come from the long boil.

3502

Yeast and Fermentation / Re: Wyeast 2112

« on: April 15, 2011, 09:14:59 AM »

Can't speak to that yeast in particular but if no HB RDWHACB (Commercial brew). Wouildn't worry yet

3503

All Things Food / Re: Rice, beans, etc

« on: April 14, 2011, 03:29:27 PM »

Beans, rice, soy, protein ... no matter what I get, if I eliminate meat from my diet, my body fails to extract whatever it is it needs from the food (or maybe I'm missing something?) and in under a week I'm quite ill.  It only takes 2-3 days without meat for me to lose my ability to heal, and in under 5 days I'm noticing open wounds and sores that have just appeared... the skin, it cracks and splits.  In a week my immune system starts to fail and I get really sick.  People experience problems going vegetarian yeah, but I'm like way beyond "outlier" here, I'm not even in the same universe.

I think there was something like this on a recent episode of House. a genetic disorder that caused issues when too much vegetables are eaten. I think the guy turned out to be a mass murderer, No connection though.

3504

All Things Food / Re: Ataulfo Mangos in Season

« on: April 14, 2011, 03:18:56 PM »

They are the best for lassi as well. So smooth and very little stringyness. amazing flavour as well.

3505

All Grain Brewing / Re: Is This A Problem?

« on: April 14, 2011, 03:06:44 PM »

I was contemplating heating it up to a boil and then shutting it off, covering it (tinfoil or something to more or less seal it, plus kettle lid), and then getting back to it tomorrow.

probably fine. Look at the aussies and the no chill method. course that's seeled up tight and post boil but...

3506

Equipment and Software / Re: Got them boil kettle pickup blues again...

« on: April 14, 2011, 02:58:18 PM »

I will attempt to post some pictures later.  I went to do so only to discover the basement is flooding.   

Have to take care of that first.   

To respond to a few suggestions.  Yes, I forgot to mention I have tried it without the scrubby.  Yes I have tried it with water only.  It worked one time and not another.  I have cleaned out the ball valve by running a dip tube type brush through it plus running a hose backward through it.  Looks clear.

I will get picks so you folks can help diagnose before I rebuild.

Ahh how I miss springtime mud season in vermont. Hope you have a good sump pump!

3507

Kegging and Bottling / Re: I'm confused

« on: April 14, 2011, 02:06:51 PM »

I understand the concept of CO2 being CO2. My concern is that I over carbed the Tripel, is it possible to over carb naturally? or does the beer hit some sort of equilibrium and stop carbing?

It sure is possible. If you give it too much sugar it will over carb. In a keg, not such a big deal, you bleed a little off and your good to go. in a bottle... BOOM. well, potentially at least.

Could it be an issue of stressed yeast?

3508

All Grain Brewing / Re: Is This A Problem?

« on: April 14, 2011, 02:03:04 PM »

A question tengential to the OPs question:

After you finish a mash, how long can a wort sit before the boil?

I've let them sit in my boilkettle for a few hours before with no problems, but today I find myself faced with the possibility of having to wait until tomorrow (24-36 hours) before I can boil.  Life sometimes interupts even the best planning!

I'm inclined to think that since it's pre-boil that this isn't going to be any sort of issue, as long as i can keep my cat from taking a swim in it or some equally catastrophic (pun intended) problem occurs.

Thoughts?

It's slightly possible to get a little sourness overnight but not likely. There are alot of lacto critters on malted grain and if they are not killed of they will convert some of the sugars in your wort to lactic acid. Charlie P actually uses that in TCJOH (DOn't remember which one) to make a simple sour beer with tight control over the sourness. SOmeone else may be able to speak to the likelyhood of this happening but I would think that unless you mash out as a high enough temp to pastuerize you are risking this.

3509

Ingredients / Re: Sesame seeds

« on: April 13, 2011, 01:27:30 PM »

The only concern I would have is that there is a lot of oils in sesame seeds. Toasting them would help somewhat but you might negativly effect your head retention

3510

Beer Travel / Re: Boulder

« on: April 12, 2011, 02:57:51 PM »

Cool!!!

Looks like I have some research and hard choices ahead. I am going for work and will be busy during the day so it's gonna be where I go for dinner friday night and saturday night. Maybe I can get an earlier flight on friday and get there in tiem for some lunch too. That would mean three places! The meadery is intriguing. I love mead when it is good. Stopping at AHA wouild be fun to but we will ahve to see how the timeing works out.

Thanks everyone!