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Topics - euge

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All Things Food / Frying Equipment
« on: July 25, 2010, 10:26:33 AM »
Never raised with fried food. Odd considering I'm from the South ;).

However, I want to do some deep frying, like making sweet-potato fries or potato chips, fried shrimp and maybe Vietnamese Spring-rolls. Stuff like that.

I was looking at deep "Fryers" like Waring Pro and wondering if I need this much bulky expensive unitasking equipment.

I have stock-pots and sauce-pans. Would a frying thermometer be a better buy?

Ideas? Experiences? Advice?

Commercial Beer Reviews / Tank #7
« on: July 20, 2010, 03:11:12 PM »
I don't see it on the website. Boulevard's Tank #7 Farmhouse Ale is: Grape-fruity. Peppery. Fruitfully sweet and hoppy. Golden pale with a long-lasting head. Dry finish. Saison? Much hoppier however me like.

I've sort of sworn off Belgian styles but this is one of the best Amer-Belgian brews consumed lately by myself. It's paired well with the sliced sausage and 100% rye bread. Kinda rustic. Despite this it's a heady intoxicant @ 8% ABV.

So share with a loved one over a simple meal.

General Homebrew Discussion / Favorite hopping methods
« on: July 18, 2010, 01:09:08 AM »
Curious about this. Usually- 95% of the time I just hop at 60 or 45 and leave it at that. At 30-40 IBU's it's plenty bitter. Sometimes I throw some hops in at 20-15 minutes along with the Whirlfloc tabs... I've done it all-which-aways but how have you done it? Any consistent method for your favorite beer?

There's three votes per person. Please feel free to express yourself...

Ingredients / Figs... Figs and beer
« on: July 09, 2010, 11:31:09 AM »
Just picked about 2# of fresh ripe figs off my neighbor's tree. There's hundreds more that'll be ripe in a few days...

Anyway, I plan to slice them length-ways and put them in the dehydrator.

Anyone ever brew with figs? Any ideas, experiences?

The Pub / Martini's
« on: July 04, 2010, 01:10:16 PM »
Lately I've been on a Vodka Martini kick. There's some really nice vodkas made here in Texas: Tito's, Dripping Springs and DeLos. These vodkas are so smooth and free of impurities that hangovers are virtually a thing of the past.

After much experimentation my conclusion is: I like mine wet with the full 3/4oz vermouth and 2-3oz vodka. Lately discovering stirred not shaken is the way to go. Olives and hot pickles make a nice garnish.

One of the things I like about Martinis' is the vinous character of the vermouth. Reminds me of Belgian beer of all things! ;D

Equipment and Software / Let's talk hop-bags!
« on: July 01, 2010, 11:03:44 AM »
I've used them before but they were fine-mesh. Always floating... I tried weighing them down but still they floated. Wondered if there was any sort of decent extraction? The brew didn't seem very hoppy to me. :-\

Considering coarse mesh or might even make some out of surgical sponges. Also have some "Leggs" knee-high stockings but they float too.

Is there a method and approach that is more successful that others?

Yeast and Fermentation / Windsor yeast
« on: June 28, 2010, 11:50:50 PM »
I picked up a handful of Windsor yeast packs from Danstar. Never used it before and the LHBS' price was half that of the S-05 they were out of. My web search reveals that it finishes high.

The stuff takes off voraciously. But then the krausen drops early leaving it a high finisher as for-told. On my second go with it the krausen rose and dropped within 30 hours of re-pitching.

Carbed- the 10 day old PA tastes great. ;D There's some medium bodied fruitiness there but no harsh solventy or estery flavors. I was really worried about it being too sweet but it's all good! We'll see about this Brown ale after a few days...


General Homebrew Discussion / Brew house temps
« on: June 27, 2010, 12:12:20 PM »
Hot as hell. Reminds me why I don't like brewing during the summer. Not as bad as last year but bad enough.

Equipment and Software / Kettle and weldless valve
« on: June 24, 2010, 07:36:47 PM »
I'm close to drilling on my 80qt for the weldless valve. How far up should the hole be placed? I was thinking about 2.5 or 3 inches from the bottom of the kettle.

Ideas? Experiences?

Commercial Beer Reviews / Little Kings
« on: May 12, 2010, 10:34:56 PM »
I haven't seen these in many years. Surprise purchase two 8 packs. I'm getting apple and pear and a light bitterness.

Commercial Beer Reviews / Czechvar addiction
« on: April 20, 2010, 11:34:45 PM »
I bought six each of Pilsner Urquell and Czechvar last Fri. Finishing up the last of them: a Czechvar. No worry! Bought another six on the way home tonite!

Ever since first watching Bourdain's Czech episode I've wanted to drink Czech pilsners. And I have. Surprisingly, the Pilsner Urquell is a dollar cheaper than the Czechvar.

As I see it the PU is maltier, sweeter and hoppier than C. Rounder mouthfeel. More depth of flavor and very drinkable. An awesome beer. However, why is it I prefer Czechvar? It's balanced and bitter but not as malty. Very light on the palate. The lingering sweetness is fainter. Not as in-your-face as the PU. But f'ing drinkable as hell.

IMO American breweries could make good beer like this. Why don't they? And these two are the only two types I can find.  >:(

Considered relocating to Czech republic after watching that episode. Seems like heaven.

Ingredients / Hop tincture?
« on: April 20, 2010, 10:54:46 PM »
Is it possible to make a tincture from whatever variety of hops and still retain the desirable qualities? Anyone ever done it for brewing purposes?

All Things Food / Noodles & Pasta
« on: April 18, 2010, 12:14:06 PM »
I'm a noodle freak. Pasta too. This is a common & quick dish around the euge household.

Some frozen shrimp and a BBQ chicken wing to round out the meal. Goes great with a lager like Czechvar.

MMMMM Spicy! And hearty!

The Nong Shim "udon-type" features thicker noodles than the regular ramen. Doesn't get as soggy either. I used to only find this type of brand at the Asian market but now they are everywhere.

All Things Food / Beans
« on: April 09, 2010, 05:34:59 PM »
No topic on beans?!

Always a favorite/staple in my kitchen.

I'll start with the soaking method:

If one has the time and depending on type of bean one should soak overnight in cool water, changing the water 3 times. Usually the first water gets tossed out after one hour. This should alleviate most of the flatulence associated with beans. Some say vital nutrients are lost this way but one shouldn't cook the beans in the soak water.

For larger beans such as chickpeas or pintos one can add a tsp of baking soda to the water first soak. I found this helps with the hydration.

Equipment and Software / March pump & kettle valve
« on: April 09, 2010, 11:30:06 AM »
Woohoo my new pump and weldless valve will arrive in a few minutes...!

Ordered the March 809 off of Austin Homebrew Supply and their weldless kettle valve.

Wondering how far the valve should be from the bottom. I'll have to put together a pick-up tube as well. Advice folks?

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