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Messages - euge

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16
All Things Food / Re: Growing food - The Garden Thread
« on: April 23, 2016, 11:54:43 AM »
First squash blossoms of the season! Harvested 2 males and a female and made pasta for lunch...


17
Ingredients / Re: Chocolate & Chili
« on: April 19, 2016, 10:09:38 AM »
Syria and Turkey region. Aleppo is in Syria and their part of the production has been affected.

http://theplate.nationalgeographic.com/2014/05/16/a-brutal-war-destroys-a-city-and-a-spice/

18
The Pub / Re: Define Pub
« on: April 19, 2016, 09:36:48 AM »
As an American and defining "Pub"... this means the establishment is beer oriented; will often have a UK theme or influence and serves pub food.

A Tavern serves liquor and most likely will have a full menu.

19
The Pub / Re: Cool gift from my brother
« on: April 19, 2016, 09:25:09 AM »
Sounds like he is into "process". If it were easy then the outcome would be meaningless. :D

To the process-artist the process outweighs the outcome. So the tangible end-result is just a representation of all the effort and skill put into its creation.

Building a movement clock from scratch... That's an undertaking.

20
Ingredients / Re: Chocolate & Chili
« on: April 19, 2016, 09:07:05 AM »
Haven't been able to find Aleppo pepper locally the last year or so which I think is due to the crisis in Syria.

21
The Pub / Re: Cool gift from my brother
« on: April 18, 2016, 06:32:55 AM »
Great looking!

Custom knives can get pretty pricey really quick. Nice to have such a talented and generous brother!

22
Ingredients / Re: Chocolate & Chili
« on: April 18, 2016, 06:22:48 AM »
I favor dried chile de arbol as an addition. One per gallon thrown into the last 10 minutes of the boil gives off a pleasant heat without being overwhelming.

23
The Pub / Re: Whiskey
« on: April 17, 2016, 01:35:17 PM »
Aperol isn't as bitter as Campari.

24
Extract/Partial Mash Brewing / Re: Suggestions for first time brew?
« on: April 16, 2016, 02:48:26 PM »
Both of you guys came to the right place to learn up before making big decisions.

Kits are nice but armed with the right info one can skip the kit and get right into brewing good or even excellent beer. Spend a week or so on the forum reading threads and participating by asking questions. Oftentimes you'll get answers in minutes.

25
General Homebrew Discussion / Re: Pics of recent brews?
« on: April 16, 2016, 02:42:54 PM »
I like the recipe. And the way the beer looks too. I will steal it. 8) Might have to work an ale into the lineup.

It's all yours my friend.  I hope you enjoy it as much as I have.  I've found the best beers are very simple: a base malt, one maybe two 'specialty' malts, hops, and yeast.

Agreed. ;D

26
General Homebrew Discussion / Re: Pics of recent brews?
« on: April 16, 2016, 01:50:43 PM »
I like the recipe. And the way the beer looks too. I will steal it. 8) Might have to work an ale into the lineup.

27
Extract/Partial Mash Brewing / Re: Double Pitching a high gravity IPA
« on: April 16, 2016, 12:16:27 PM »
This makes me feel real good about my under-pitch of lager yeast into under-aerated wort and the resulting 90 hour lag. :(

Don't think I'll be reusing that yeast. ;D

Thanks for the article I learned a few things.

28
Extract/Partial Mash Brewing / Re: Suggestions for first time brew?
« on: April 16, 2016, 11:00:59 AM »
Welcome to the forum! And Brewing...

What size pots do you have and other equipment?

29
All Grain Brewing / Re: First lager!
« on: April 16, 2016, 06:41:03 AM »
I recommend reading up on Brulosopher's quick turn-around for lagers. I'm making better lagers than ever in about the same time it takes an ale to be ready.

30
General Homebrew Discussion / Re: most common off-flavors
« on: April 15, 2016, 12:35:14 PM »
I can only conclude that these off-flavors are as much in the heads of the judges as they are in the beers themselves.

My thoughts. Same with BBQ judging.

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