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Messages - euge

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6091
All Grain Brewing / Re: First AG batch......
« on: January 14, 2011, 07:36:56 PM »
I found this Brew Strong show fairly informative. http://s125483039.onlinehome.us/archive/bs_masheff101909.mp3

Listened to it several times- now I feel better about backing off my gap. Especially when I noticed it didn't impact my efficiency at all.

6092
All Things Food / Re: A culinary abortion!
« on: January 14, 2011, 07:09:31 PM »
Sounds like it's time for someone to step in and have an intervention.

At the the very least- hey Mom, why not have a rest and let us cook for you tonight?  ;)

6093
All Grain Brewing / Re: First AG batch......
« on: January 14, 2011, 06:54:55 PM »
I"m assuming you're batch-sparging.

Don't worry so much about the time. With my system I've had to throttle it back halfway to keep from compacting the grain-bed. That's a stuck-sparge BTW.

With batch-sparging my first run is always longer for some reason, maybe 10-15 minutes. ???  Even though the concept is: drain the tun as fast as possible you gotta respect how the wort makes its way to the braid. My grain-bed usually will remain quite loose until the level of wort drops below it's surface and I don't get any sort of channeling- which still can occur in batch-sparging. So you'll have to reach a compromise between speed, time and ease of use. Going so fast one has to fix a stuck sparge doesn't really save any time at all.

Yes try backing off on your grind. It will help your lauter. And mashing a few minutes extra doesn't hurt either.


6094
General Homebrew Discussion / Re: Best for straining
« on: January 14, 2011, 06:34:51 PM »
Well I used to make a pouch out of cheesecloth and twistie tie that over the output end. The trick is the "pouch" so it allows stuff to exit and doesn't back up the line.

I quit doing that years ago.

6095
All Things Food / Re: Jambalaya?
« on: January 14, 2011, 06:17:17 PM »
Time for stupid questions. (hey, it's my thread, I'm allowed!  ;D) What a  julienne-cut?


Cut in thin strips like match-sticks.

6096
Equipment and Software / Re: Buners
« on: January 14, 2011, 08:50:08 AM »
I use a ball valve to control the burner. Also some folks plug a few jets.

6097
Equipment and Software / Re: Buners
« on: January 14, 2011, 08:14:10 AM »
Some good info here: http://forum.northernbrewer.com/viewtopic.php?f=1&t=88036

My suggestion is going with a NG burner with smaller, more focused flames. You'll waste less gas and heat.

6098
All Grain Brewing / Re: First AG batch......
« on: January 14, 2011, 07:41:25 AM »
Well, lets see...... two row pale malt, ten pounds say 28 points = 280 There was also 1/2 pound of Crystal and a half pound of  Carapils so call that another 25 points for a total of 305...... I ended up with 5.25 gallons at 1056 so call it 294 points...... that puts me at 294/305*75=72.3%...so 72.5/75=96%...right?

That sounds a bit high as a first-batch eff. I plugged it into the TB calculator and got 73% eff. Not bad...

6099
All Grain Brewing / Re: Digestibility
« on: January 14, 2011, 07:32:31 AM »
Kai,
I would think you could blame that on the chicken.
Beef doesn't seem to do that to me...Chicken does.



Is that BBQ chicken or fried?

6100
All Things Food / Re: Jambalaya?
« on: January 14, 2011, 07:29:09 AM »
Cause food is an excellent accompaniment to beer.

And visa versa! But so is conversation... ;)

How about this enthusiastic effort by CCR?


6101
All Things Food / Re: A culinary abortion!
« on: January 14, 2011, 07:01:08 AM »

I put the raw rolled out dough in the lasagna without cooking it. It cooks in the sauce.

My B-in law is from Portugal, there they make pasta by cooking it in the sauce, they almost never boil it in the water.

Dry pasta or raw, fresh pasta?  That would be a decent difference I'd think.

Both work in an American casserole style lasagna. However, compared to what I had in Italy they must have used fresh and it was thin pasta. Maybe just dunked in boiling water. Fabulous.

6102
Ingredients / Re: New bulk grain supplier
« on: January 14, 2011, 06:51:48 AM »
I might order a sack or two of the Rahr 2-row. How is it?

Still can't get over free shipping. Some of you will say they make it up in the price but I'm already paying the equivalent with less choice. I bet there'll be some pissed off fedex or ups dudes carrying in those multi-bag orders... :)

6103
Extract/Partial Mash Brewing / Re: Xmas Weizen advice
« on: January 14, 2011, 06:41:02 AM »
I'm drinking one right now. Have been enjoying them since Sunday.  :D It's improved just a bit over the week. I think the choice in grain and percentages were nearly spot on. A trifle bit too carbonated but I went for 4 volumes. Thanks for the advice Tom.

Based on what I'm tasting now I can see upping the OG 10 points and then increasing the hops to include flavor and aroma.


6104
General Homebrew Discussion / Re: I is a STAR!
« on: January 14, 2011, 06:33:51 AM »
Fabulous! Inspiring!

I like the Man-cave just as much as the brewery!  8)

Anyway remember... [whisper] Ceaser thou art mortal...[/whisper]

6105
I'm drinking a weizenbock right now.  :D

Cleverly hidden alcohol content. Ever had a 9-10 abv beer and not taste the alcohol? Some of the Belgian brews that I like are like that. Nice and light at the same time. Sneak up on you. Not good for mass consumption but there could be a play on that. Got the session beers and then pull out the strong stuff later.






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