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Messages - chumley

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All Things Food / Re: Why buy a 22" WSM
« on: December 23, 2017, 07:36:21 PM »
Bigger is better.

My ceramic grill is 18.5" by 25".  I can start the wood and charcoal, get the temperature set around 200-225, and not have to check the temperature for 6-8 hours at a time with this bad boy.

Hey Chumster: I would be interested in any more info that you could share about your grill. I'm looking at purchasing one of the kamado style cookers, they range from ~ $300 upwards of $2,000, and I've zeroed in on the Primo's as a potential candidate based on price and features. Could you give me any detail on the construction and/or customer service that you may have experienced? I've found a couple negative reviews on both: cracked ceramic, the run-around trying to get service, etc. Your experience would be appreciated.

Funny you should mention that. Mine did arrive with a cracked fire box. We called them up and they sent a new one promptly.  They did a lousy job of packing it, I would have to say, though.  Hopefully they have improved in the packaging after having to replace a few broken grills.

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All Things Food / Re: Christmas Eve Rib Roast: BGE, Oven or Rotisserie
« on: December 21, 2017, 11:56:32 PM »
Another logistical consideration:  once you pull the roast off the BGE and sit it inside to rest, there really isn't any need to heat the BGE up to over 500 for a final sear for 10 minutes.  Your gas grill or kitchen oven can easily fulfill that nitch.

All Things Food / Re: Christmas Eve Rib Roast: BGE, Oven or Rotisserie
« on: December 21, 2017, 05:05:57 PM »
As much blasphemy as it is, I may just dry brine it, sear it while the fire is screaming, pull off the grill and wrap in foil while I tame the fire down to 250-75, and then cook it the rest of the way.

I don't have a sous vide maker (yet) and reverse searing seems like it's going to be very difficult to get the fire back popping.

Might change my mind but this seems like it will work well enough and be easy enough to enjoy my friends and beer without stressing too much.

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My experience using kamodo-style grills for the past few years is that its a lot easier to heat them up than cool them down.  It would seem to me for a BGE that you could start out at 250° for several hours until your meat reached 125°, pull it out and bring it inside to rest, then add a chimney starter of glowing hot charcoal, and then a second one 15 minutes later if the first didn't get you over 500 degrees.  Meanwhile, the roast is resting and still slowly cooking.  Once you hit 500°, it's just a matter of putting in the closed BGE for 5-10 minutes to sear it, and then its ready to carve (no need to rest again). 

Getting the BGE to 450-500°, then trying to cool it back down to 250°, sounds like a major hassle.

All Things Food / Re: Christmas Eve Rib Roast: BGE, Oven or Rotisserie
« on: December 20, 2017, 11:34:26 PM »
I bought my Christmas rib roast last Friday, and had been dry aging in the garage until today, when a cold front blew in, so I brought it into the house and put it in my kegerator.  Ten day dry aged rib roast is good stuff.

I could see going the BGE route, cooking it long and slow at 200°F, then adding a boatload of charcoal from a chimney starter to raise it to 450 - 500 for the final sear.  I have a Primo Oval XL and could do the same.  Unfortunately, it is going to be around 10°F here on Christmas and there's a foot of snow on my deck, so I believe I will stick with my convection oven inside.

Commercial Beer Reviews / Re: Gordon Biersch Chum dry-hopped Irish Red Ale
« on: December 20, 2017, 09:33:26 PM »
Deschutes did a fall beer that was an IPA with a Märzen style grain bill and hopped (and dry hopped) with, IIRC, Hallertau and Tettnang.   I didn't care for it, and I very much favor both hops.  My impression was that these European "noble" type hops need to be kept subtle.  In a highly hopped and/or dry hopped ale they come off like a bowl of potpourri.

My guess would be the dry hopping.  I do not like beers dry hopped with noble hops.  Why, I don't know.  They have a grassy flavor to them.

I current have a hoppy strong winter lager on tap brewed with a boatload of Saaz, Mittelfruh, and Tetts.  It tastes great.

Commercial Beer Reviews / Re: Gordon Biersch Chum dry-hopped Irish Red Ale
« on: December 19, 2017, 06:42:49 PM »
I have not tasted this beer, but from reading the description, I can venture a guess.  When I see "rich malt bill" I think Munich malt, and some Munich malt, especially the darker varieties, can lead to what I call a "vegetal" flavor in beer.  After having brewed a couple of all-Munich dunkels and bocks and getting that flavor, I pretty much have given up on them. I use Munich much more sparingly these days.

General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: December 04, 2017, 05:08:34 PM »
I brewed old school yesterday as well.  10 gallons of Dean Larson's Sierra Nevada Celebration Ale clone recipe.

I'm brewing so old school that I am fermenting it in glass carboys.  :)

Beer Recipes / Re: Bier de Garde
« on: December 01, 2017, 05:48:10 PM »
I recollect back in the day of the old Homebrew Digest, a long running discussion that biere de garde yeast should give an earthy, musty flavor to the beer. Eventually it was concluded that no, biere de garde should not be earthy and musty, its just that the bottles that are shipped overseas are usually corked.

Personally, I don't see much difference in a biere de garde and an amber bock.

General Homebrew Discussion / Re: Cryo Hops, more varieties?
« on: November 21, 2017, 05:38:18 PM »
The crappy noble hops from Europe that I have been buying lately are all in this 2-3.5% range, some (like Strisselspalt) are even lower.  It would be interesting to test this terpene theory out and compared these debittered hops in a continental lager.

Beer Travel / Re: Amsterdam, Brussels and London
« on: November 16, 2017, 12:11:43 AM »
In Amsterdam, the Arendsnest.

I was fortunate to go there in early October, at the start over Dutch bock beer season.  They had over 20 bocks on tap.  I was in Heaven.

In Brussels, we had an excellent dinner here:

Very beer themed menu.  For a bar in Brussels, I recommend Moeder Lambic.

My favorite beer for the holiday season is Bohemian pilsner.  Rich malty golden lager with boatloads of Saaz hops.  What more could you want?

General Homebrew Discussion / Re: 1st ESB From A Scratch Recipe
« on: November 03, 2017, 04:46:02 PM »
Another vote for sugar in bitters.  As I am usually too lazy to make my own invert sugar, I usually just add D45 or Lyle's golden syrup.  In particular, D45 adds an excellent caramelly flavor to a bitter.

Ingredients / Re: What makes a good bittering hop?
« on: October 26, 2017, 08:59:58 PM »
The greatest bittering hop of all time is Cluster.  Hands down.

What's so great about it?  Because it grows everywhere for free?  I don't understand.

No, it gives a great flavor when only used as a bittering addition, that can only best describe as the flavor of beer as I knew from growing up.  A slight elderberry fruity taste. Great in all types of beers, lagers, porters, mild/brown ales, RIS, you name it.  Maybe the only place it might not be welcome are American IPA hop bombs, but I have used Cluster to bitter them, and had no adverse effects.

Ingredients / Re: What makes a good bittering hop?
« on: October 24, 2017, 05:10:32 PM »
The greatest bittering hop of all time is Cluster.  Hands down.

General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: October 20, 2017, 07:32:31 PM »
In anticipation of an Iggles playoff appearance, yesterday I took off work and brewed a Winter Warmer

OG 1.066, 10 gallons

24 lbs. Avangard pilsner malt
2 lbs. Weyermann melanoidin malt

Mash at 148°F for 90 min

6 oz. Hallertauer Mittelfruh FWH
2 oz. Cluster boil
1 oz. Saaz 10 min

Had to take a conference call in the middle of the boil, so I boiled for 3 hours.  That’s okay, it got my gravity where I wanted it.

Split between WY2006 Bavaria and WY2308 Munich yeast cakes.  Racked and kegged 10 gallons of Classic American Pilsner from those fermenters.

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