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Messages - norseman

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Kegging and Bottling / Re: Cleaning Bottles - Soaking - How Often?
« on: April 18, 2011, 12:36:21 AM »
I rinse my bottles after use - then run them through the dishwasher.   :)

Day of bottling, I take my "clean" bottles - load up the dishwasher with as many bottles as I think I'll need (plus a few) - set the machine to "heavy wash" and "heat dry" and wash 'em again.

To bottle, I put the bottling bucket over the dishwasher - open up the machine - and take bottles out and put them on the open door.  When I'm done, to get rid of all the spillage and mess I just shut the door.  Easy cleanup!

The Pub / Re: Knives
« on: April 09, 2011, 02:06:36 PM »
I must have gotten a great deal on the Wusthof knives I bought.  They were orders of magnitude less expensive than my car.

I was attempting to be facetious and obviously failed.  :p

The point I was trying to make was to let the OP know that if he's interesting in getting a knife - to cook for himself and save money - going out and dropping a wad of cash on a "name brand", professional-grade knife isn't necessary at all.  I totally agree that there's "pennywise and pound foolish" - that cheap tools will last for the job and good tools last a lifetime - but I also believe you rapidly hit a point of diminishing returns when you buy professional equipment for home use.  I like my snazzy knives a great deal - but for someone wanting to start cooking at home and save some cash, I'd be doing him a disservice by steering him towards top-of-the line, world-class steel.

The chap would do well with anything that fits his hand and feels comfortable.  Chicago Cutlery, for example - a brand most professionals dismiss - makes some wonderful knifes (no, not the ones in plastic clamshells at Wally World - go to a shop that sells kitchen gear) that would easily give a lifetime of service.  If you wear one of those bad boys out by cutting up food, you're doing something wrong.  ;)

If you want to save some wumpum, hie thee to the closest restaurant supply shop.  Let them know what you're after.  You can get a really nice setup that will make cooking a joy.  And still save a few bucks in the process.  :)

The Pub / Re: Knives
« on: April 09, 2011, 12:43:37 AM »
In total agreement with the folks saying "there's a difference between cheap & inexpensive" and "get what feels good to you".

My bride uses nothing but Wüsthof.  But she also made that decision whilst weathering a three year apprenticeship to get her culinary degree.  When chef shoves apprentice at 500 lbs of onions and says, "CHOP!", one best have a strong knife with outstanding balance that allows one to cut and cut and cut without tiring.  Most kitchen tasks that folks like you and I would face don't punish to that extent - so something that costs as much as your car and has precision balance may be nice but in all likelihood probably isn't necessary...  ;)

Get something decent that you can sharpen more than twice without going paper thin and feels good in your hand and you're golden.  :)

The Pub / Re: Where are you?
« on: April 09, 2011, 12:30:30 AM »
Willow Spring, NC - brewing due south of Raleigh

Here's to the land where maidens are fair,
Where friends are true and cold hearts rare,
The near land, the dear land, whatever fate,
The blessed land, the best land, the Old North State!


Extract/Partial Mash Brewing / Re: American Wheat with Orange
« on: April 05, 2011, 10:26:13 PM »
I'm on board with giving 4 oranges a test drive - and I'll be interested to hear how this one comes out.  :)

I did a blood orange wheat a few years ago - used the zest and juice of 2 smallish blood oranges.  The most heard reaction was "there's something in there and I think I like it".  Nice but definitely not enough orange to let you know it's in there...

Extract/Partial Mash Brewing / Re: Cervesa Recipes?
« on: April 05, 2011, 01:44:46 AM »
First time on the AHA folks will have to tell me if this is typical.

OP asks for an extract corona recipe and he gets a bunch of flak over his beer choice and a wisp of an all grain recipe?  ???

When I started homebrewing many moons ago, one of my first brews was a cervesa.  Why?  My lovely bride - who bought me my first setup - likes it (sentimental reasons - our honeymoon was in Mexico) and asked me to make one.  How in the world could I say "no!" to the proverbial founder of the feast?  Point being - to each his own.  If the gent wants a cervesa, let him make one.

America uses rice in their megabeers - cervesa is made with corn.  Here's one I found on another forum - looks like it should fit the bill:

4 lbs light dry malt extract
1# corn sugar
1/2 oz Cascade (bittering - 60min)
1/2 oz cascade (aroma - 15 min)
Wyeast 1007 German Ale
optional - zest from 2 Limes in secondary

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