Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Messages - euge

Pages: [1] 2 3 ... 535
Ingredients / Re: Hop storage lifespan ?
« on: May 22, 2016, 02:10:26 AM »
Heat, light and oxygen are the three evils on hops. To avoid these three I have used the following technique for years.

I take a 16 ounce disposible PET water bottle, flush with CO2, pour one pound of pellet hops in, cap with a ball lock carbonation cap, then pressurized to 15psi with CO2.  Toss them into the freezer.  Take them out and pour what I need, flush and repressurize with CO2.

I will have several bottle in the freezer at any time ready to use.  Some varieties of hops that I use infrequently may sit for a year or more in these bottles.  The rest of the hops remain in their mylar sealed bags till ready to use. All these hops remain in good condition with this technique.

Neat idea.

I think that's a GREAT Idea.

Yeast and Fermentation / Re: Current thoughts on hefe strains
« on: May 22, 2016, 02:06:29 AM »
I prefer the 3068 over the 300, but I'm intrigued by one of those dry yeasts from either Fermentis or Lallemand that reportedly has appropriate clove and banana notes. I haven't tried it, but are there others that have experienced that dry yeast?

The Munich yeast is a beast but I still don't like the phenolic character it produces at advised optimum temp of 68F. Otherwise it's fairly clean- if that can be used in connection with a hefe-yeast. I didn't get much banana or clove notes.

I got more vanilla and banana characteristics with WB-06 and felt it was truer to the style.

Paulaner was my gateway-beer. So far I've been unable to replicate it and I won't pay $12.99 for a six pack either.

All Grain Brewing / Re: First lager!
« on: May 22, 2016, 01:57:08 AM »
I'm still dialing in the Auber. I've got two carboys with 5.5 gallons of water in the freezer, trying to keep the temps within +/- 1.5oF. At first I was getting huge temperature swings, as much as 5o off my target temp.

I found it was better to dial it in with actual fermenting going on.

General Homebrew Discussion / Re: Help me salvage a brew
« on: May 22, 2016, 01:46:30 AM »
I was told by a Chef never to try and rescue something that went awry. "Start over" was his advice.

Let that beer sit longer and mellow is my advice.

General Homebrew Discussion / Re: Is this trashed?
« on: May 22, 2016, 01:40:55 AM »
Bad copper?

Try adding vinegar to the boiling water to drop the pH. It looks weird now but try again.

All Things Food / Re: Sous-Vide Circulator Recommendations
« on: May 22, 2016, 01:34:22 AM »
For someone just dipping their toes in a decent unit should cost you less than $200. Entry level.

Boneless chuck ribs done pastrami-style for 48 hours at 138F- Amazing.

A vac-sealed steak done at 132F for six hours is as fresh six weeks later in the fridge as it was when bought. Simply sear on both sides for 30-60 seconds.

Easy to write the date, description and exact process on the bag too so you know what you did.

All Things Food / Re: another Pizza
« on: May 22, 2016, 01:26:35 AM »
Nice. Nice looking pie.

All Things Food / Re: Growing food - The Garden Thread
« on: May 22, 2016, 01:25:06 AM »
No pix  but on my 3rd cutting of asparagus.  Trying to keep the frost off
is a workout.

Got chilly up there didn't it? I was jealous of those temps.

Pimp My System / Re: Chill chest
« on: May 07, 2016, 11:25:19 AM »

That maxi-chiller is intriguing.

Pimp My System / Re: Scarecrow's Garage
« on: May 07, 2016, 11:21:21 AM »
Not a bad idea to take the impeller cover off once in a while to check for any small amount of debris that may have gotten stuck in there.

Extract/Partial Mash Brewing / Re: Suggestions for first time brew?
« on: April 27, 2016, 01:16:09 PM »
It is also ok to straddle the coils on an electric stove or the burners on a gas stove-top.

I have a 20 gallon pot straddling three burners for about 37K btu. Gets the job done.

Lock it and put an end to it! ;)

Other Fermentables / Re: sima Finnish fermented lemonade
« on: April 25, 2016, 06:42:34 PM »
If you have it the tiny amount of bread yeast is fine guys. It wouldn't be if you were fermenting out a batch completely.

This is a fast yet not vigorous ferment in a low gravity situation- just enough to carbonate and leave the sweetness. The bread yeast actually complements the lemon. Also ginger if you add something like that. Admittedly, I wouldn't rush to the store just to buy bread yeast to make this. ;)

What's great about doing it in a PET bottle is you can feel how hard the bottle gets and judge how ready it is.

All Grain Brewing / Re: First lager!
« on: April 25, 2016, 03:10:46 PM »
Sorry to hear about the damaged freezer. They'll make it right.

No mystery why Sears will be history in the next five years. The Amazon of its time- but the decline and failure to innovate has ruined a once profitable business. It's tottering around on its last legs poor thing.

I favored Craftsman and there for a while everything I bought from them was damaged. Ordered online and picked up at Sears location they would either give me the wrong item, a damaged unit in a perfect box or both at the same time.  When bringing the stuff back I would get "I'm new here and I know nothing" from the person at sales and then they would just stand there. Not even an attempt to pick up the phone or indicate they would at least do something such as find out who does know.

But I'd play nice and be made whole with some patience.

All Grain Brewing / Re: First lager!
« on: April 23, 2016, 07:00:46 PM »
I've found 1/2 tsp works ok in the fermenter. I've yet to try it in the keg.

Pages: [1] 2 3 ... 535