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Topics - euge

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61
The Pub / Very cool
« on: February 08, 2012, 01:03:22 AM »
And such a sad song...

http://youtu.be/MejbOFk7H6c

62
Equipment and Software / How's your Thermapen?
« on: February 02, 2012, 01:46:40 AM »
After three years of constant use my trusty old pen didn't work when I swung it open. :'( This pen has seen brewing, BBQ and cooking on almost a daily basis and has never failed me. Hell I even take my temp (orally) with it from time to time and recorded a 105.4 fever when I had the flu.

Thought it's time had come but a couple new 2032 batteries and the thing works like it arrived yesterday. ;D

What's your experience with this pen, those that have one?


63
All Things Food / Green Tomatoes
« on: December 15, 2011, 01:31:44 PM »
Well the cold wet overcast weather put the final nail in the coffin for my tomatoes. Last couple of years they would have been fine. I picked them all off the plants to try and salvage something.

I figure that is about 10 pounds of varying sizes with a few ripening ones. What to do with all of this? Make a relish? Pickle them? Seems a shame to go to waste.

64
Commercial Beer Reviews / Pancho Verde Chile Cervesa
« on: December 15, 2011, 12:12:38 AM »

Quote
PANCHO VERDE CHILE CERVEZA:
This beer has an unmistakable roasted chile aroma and flavor without being too hot.  The whole chile is used to infuse the beer with a mild green chile flavor and leaves you with just a hint of heat on the back end.
2010 New Mexico State Fair Winner: Gold in the Vegetable/Spice beer category
IBU – 12         ORIGINAL GRAVITY – 1.010         ABV – 4.67%

And they are right! I can taste it unmistakably.

Picked up the mixed pack along with their Outlaw lager, Desert pilsner and IPA. All well made beers. The character and mouthfeel is somewhat soft without intensity but well rounded none the less. Curious to know if the brewery treats its water.

This is a light lager with chili infused into it. I can see cooking with this one not drinking one after another.

65
Ingredients / Hop quality question
« on: December 12, 2011, 02:53:01 PM »
I'm about to brew a hefe-weizen and have a choice in hops. I have two types of hops: 5oz of 4.8AA Mt Hood whole hops and 2oz of 4.3AA German Hallertau pellets.

The pellets were from the LHBS last week. The whole hops have been in my freezer since 2008. ::) I've used them in multiple Kolsch batches earlier this year. However they have been in a ziplock bag for months with no vacuum. The smell isn't as intense to me. Should I double up on the MH and get rid of them now?

Or toss these old hops out and just use the pellets?

66
General Homebrew Discussion / Kegerator or beer fridge placement?
« on: December 12, 2011, 02:52:49 AM »
Me? Actually it's 80" from my favorite spot. The living room. 8)

67
The Pub / Geminid showers
« on: December 09, 2011, 09:04:09 PM »
December 13/14 are the best days but should already be visible in the Northern hemisphere.

Puni you are slacking... :D

Hoping to see some this year even if I gotta go outside the city.

68
Extract/Partial Mash Brewing / Return of the kit
« on: December 09, 2011, 12:47:37 PM »
Over Thanksgiving I listened to JZ's show on brewing kits: http://thebrewingnetwork.com/shows/698 and was inspired. ::)

Wednesday I urgently needed to brew but didn't want to go through the hassle of AG or a full boil. So a trip to the LHBS and while picking up some supplies a kit and extra extract were included.

My overall goal was to approach this as a first time brewer following good advice and see how the kit performs.

Munton's Connoisseur Extra Stout:

One kilogram prehopped kit to which I added 1 kilo of fresh Golden light liquid extract instead of cane-sugar. The date on the bottom of the can read BBE Jan 2012. :-\ Anyway back to the experiment.

Collect 5 gallons of RO water. Fill stockpot with one gallon of unsoftened city water. The extract is supposed to have minerals in it already but I've found the extra calcium/minerals from the city water helps in fermentation and flocculation. Bring this gallon to a boil, turn off the heat and dissolve extract into the hot water. Then the pot goes into a water bath in the kitchen sink to cool to the low 70's.

Meanwhile sanitize the fermenter.

After 30 minutes or so the cooled the wort went into the fermenter and the pot rinsed of any residual sugars with the unboiled RO water and fermenter topped up to 6 gallons and aerated/mixed with a paint-stirrer and drill.

Meanwhile the yeast... I used 3/4 cup of city water boiled in microwave and cooled to mid 75 into which the yeast packet was sprinkled. Yes- the yeast that came with the kit. The directions suggested 115F as an upper temp into which the yeast should be hydrated. This was ignored. After 15 minutes I swirled the yeast to make sure it was completely dissolved and pitched into the fermenter. The fermenter was then placed into the fermenteezer at 65F.

About 10 hours later the yeast were going at it and 24 hours from pitching the krausen is sticking to the lid of the fermenter. Good thing I sanitized it...

Total actual prep time is less than 30 minutes of labor- took me a couple hours in real time because of breaks to watch TV and I forgot to start the yeast proofing earlier. But this was dead simple. Did a Cooper's or Muntons' kit (Bitter) about three years ago by following the instructions exactly and the result was a cidery lackluster beer. Hoping this one will be different- On Wednesday I tasted a kit stout made by one of the LHBS employees and honestly it tasted great. I would never have known it was from a kit if I hadn't been told first.

Kits have such a stigma attached to them. But I think they are a great time saver and if approached properly they a good thing for the new and veteran brewer alike. If this works out maybe a kit from Morebeer or the like is in the offing. ;)


69
Commercial Beer Reviews / Celebration is out again
« on: December 07, 2011, 01:06:45 AM »
Sierra Nevada Celebration fresh hop ale. Nice and bitter, fizzy sweet amber colored hop burst of a beer.

Man I like this beer anyone got a recipe? Is it a piney citrus hop combination?

70
All Things Food / Deer meat
« on: November 25, 2011, 08:39:08 PM »
Roadkill that is. Every time I go back to see my family the number of deer freshly dead on the side of the road is amazing. this year the deer were extremely large despite the drought. I've recently seen some shows on TV where they harvest such meat. If the deer is fairly fresh is there any harm in cutting out the back-strap or any other good cuts?

Seems to be such a waste.

71
Commercial Beer Reviews / Sam Adams Third Voyage
« on: November 18, 2011, 11:57:09 PM »
"Cascade from the UK, New Zealand and the US"  and Simcoe. Interesting malt blend. Quintessential IPA. Nice creamy head and mouthfeel. Weighs in a 8%.

Another excellent offering from SA.

72
Commercial Beer Reviews / Sam Adams Tasman Red
« on: November 18, 2011, 10:44:21 PM »
Very nice distinctive dark red ale. I like everything about this beer. Anyone had this? Hope SA makes more of it.

73
General Homebrew Discussion / Glass rinsing & cleaning
« on: November 13, 2011, 01:17:38 AM »
I have an ample amount of varying glassware. Hell that case of nonic glasses ought to last another 20 years or more...

But, on a good evening of sampling I can burn through the different types pretty quickly and fill the top rack of the DW. Usually though if drinking from the keg I'll use the same glass without rinsing. It's not pretty. :-\ Switch to a different beer get another clean glass of appropriate type. But sometimes I'm lazy and just rinse out the glass I last drank from regardless of what was in it before.

Ideas on this? Additionally at most I'll ever use is vinegar in the "spot rinse" receptacle though usually that sucker is bone dry cause my house water is really soft. Otherwise no soap.

74
Commercial Beer Reviews / Old Rasputin
« on: November 13, 2011, 12:44:11 AM »
Russian Imperial stout that is. Wow I've been reaching past this for years.

Upfront is a dark roasty malt with and an aggressive hop bitterness. Creamy head is lasting as I sip it down. Yep much more of a hop flavor and aroma presence also here. Much much more than I expected (or wanted). Effervescent and slightly sweet but not syrupy- very dry. Weighs in at 9%.

I say it's an American interpretation even though they say (North Coast Brewing): "Brewed in the tradition of the 18th century English brewers who supplied the Russian court of Catherine the Great..."



75
Zymurgy / Fast turnaround.
« on: November 08, 2011, 11:51:00 AM »
Reading Drew's article about knocking out a batch and serving within six days.

Now that I have proper temp control his method is more accessible to me. Crashing primary ar the end of the third day;  racking to keg on the fourth and continuing to crash; transferring to another keg on the fifth with carbonating and serving on the sixth.

For average strength beers why isn't this approach considered to be more conventional? Oftentimes people are strongly advised to leave their beer in primary for much longer for conditioning purposes.

While I have turned around beers in less than a week before my habit has been to follow a convention that doesn't 100% make sense to me. Shouldn't this approach be taught more?

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