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Messages - euge

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Kegging and Bottling / Re: Operation Fermentation Step two....
« on: November 20, 2010, 12:23:56 PM »
It'll push as many kegs as you want (within reason). But as you hook more kegs up it'll empty faster. I'd limit to 2 at first. With carbonation it ought to last a good six month depending on your consumption.

That looks like a 5# bottle to me.

I'm glad to see you jumping into this both feet first! Doing it right too. You might have been a candidate for the "whole brewery" advertised but I think it's more fun to build yer own.

Kegging and Bottling / Re: krausen equation
« on: November 20, 2010, 12:04:27 PM »
I think it makes sense if you have a brewery operation going cranking out the beer daily. A constant supply of active yeast and fresh wort and a nailed down procedure.

At the homebrew level it becomes a matter of expediency. I guess one could just prime with extract or build a "priming starter" and add that to the keg or bottling bucket?

And per Kai's write-up you still might have to add sugar anyway.

All Things Food / Re: Cheese and Cheese making
« on: November 20, 2010, 11:56:08 AM »
Bluesman- when you get your copy of Home Cheese Making would you describe the illustrations? I'm wondering if it has any photos.

I downloaded a sample to my Kindle and it looks OK. The illustrations look fine, but in my experience photos do not.

The other problem with the ebook is that I like to thumb through this type of instructional, and that experience is a bit different on a KIndle. But the device is pretty versatile so maybe I ought to just "jump in". ;D

All Things Food / Re: BBQ Style
« on: November 20, 2010, 11:37:33 AM »
I'd go low and slow for pulled beef.  

As for spatchcock chicken, any pointers on the procedure?

Cutting the backbone out is easy- kitchen shears/scissors seem safer to me than a knife. I go slow skin side up with my chicken- about 225F for 2.5 hours or until the juices run clear. I test the thigh with my thermapen and if it's over 165 then I remove it.

The other way is go hot (375F) for about an hour flipping it at least once.

I like to rub a bit compound butter under the skin. Plain salted works well too. Bacon layered over the skin will keep it a bit more moist but not necessary. I just like bacon... ;)

Think I'll do a chicken too. I'm making most of this for my folks. They don't cook much anymore but they like to eat! Portion it out and vacuum seal- they can reheat and have it whenever they want.

I'll do the low and slow for the beef then. Thanks.

The Pub / Re: Thanksgiving day Brewcast
« on: November 20, 2010, 11:27:36 AM »
Weaz I will be watching. This looks to be fun. What time will you start the brew session?

All Grain Brewing / Re: 1st AG Effieency
« on: November 20, 2010, 11:09:03 AM »
There is really no need at all to do a step mash, especially a protein rest, with that grist.  You're not only making more work for yourself, it could be detrimental to the head and body of the beer.

That is sage advice per my experience.

I get 3.2% ABV per your gravities. That's a typical session beer and can get you fairly buzzed in no time. If you need it "stronger" then you might add some Everclear- don't do it blindly, but do a separate graduated taste test. You'll need some sweetness to counter the added alcohol but 1.018 might work in your favor in this case.

Or leave it as is and enjoy. Looks like it's a decent beer already. A learning experience.

Equipment and Software / Re: Bung hole plug. Which would you choose?
« on: November 20, 2010, 11:00:16 AM »
I've been following this thread. Very interesting.

I am so glad it's about casks and not about what I initially thought... :-\

Equipment and Software / Re: refrigerated truck as fermentation lager house
« on: November 20, 2010, 10:55:04 AM »
Unless you could find it for dirt cheap you could probably build a walk-in cooler.
Walking coolers are expensive thou.
And then how would you control temp on each fermenter?

A new commercial walk-in would be pricey. Build one like Jamil Z. and cool with window unit ought to be less. I don't see how one control temp on each individual fermenter in a refrigerated truck since it's basically the same thing unless it has compartments.

But maybe I'm missing something? I often do. ;)

Where ya heading Euge?

Heading out to West Texas & Midland to see my folks. Only a short 5.5 hour drive. PITA but I do enjoy the scenery. Most of it anyway. The Permian Basin isn't all that inspiring to me.

Gives me a chance to listen to all those Brewstrong episodes. Learned a lot on those drives...

All Things Food / Re: BBQ Style
« on: November 20, 2010, 01:33:22 AM »
Doing a "choice" chuck roast (boneless). Rubbed and awaiting overnight in the fridge.

Have a dilemma: do it fast and slice thin or low and slow with a foiled resting?

I'm traveling next week. No way I can brew this weekend.

All Grain Brewing / Re: Using Unmalted Wheat.....
« on: November 19, 2010, 11:41:18 PM »
It's about 50/50 so it should still convert.

That's a hefty endeavor.  :D

The Pub / Re: Capazolli's Trip to South Carolina in 2011
« on: November 19, 2010, 10:31:19 PM »
I was just thinking about this thread the other day.  What an awesome group we have here at the AHA.  ;)

Hear! Hear!

Kegging and Bottling / Re: Comment on proposed keg cleaning procedure
« on: November 19, 2010, 10:28:07 PM »
Nice video. I might use that sometime for a quickie but without the PBW soak.

What do you gentleman think about leaving a little pressurized starsan in a keg that isn't in use?  What with the stainless and all.

Isn't it iodophor that shouldn't be in contact w/stainless for a long time? I'm sure a couple days is fine. I.O. Dophor  ;D I'm curious too about the starsan.

Kegging and Bottling / Re: Comment on proposed keg cleaning procedure
« on: November 19, 2010, 08:15:56 PM »
Breaking a keg down is so easy I do it every time.

I like the idea of saving time by just rinsing with hot water. It's ok if you're going to keep the refilled keg at refrigerator temps. Done it many times. However, open a keg up and remove the dip tube. Look down it. See all the gunk built up in there? I swab my dip tubes out like a rifle barrel every time. Usually my kegs sit at room temps until they go into the kegerator and might develop an infection if the kegs aren't sanitized.

First the kegs get rinsed. Then I add a Tbs of oxyclean and about a quart of hot water. Shake the crap out of the keg. Drain and rinse. Particulate matter, sludge and gunk still there? Repeat. Otherwise break down and rinse well. Assemble and sanitize if using right away. Regardless, I always sanitize with starsan before racking.

If you want to add co2 to avoid oxidation just connect and purge the keg before filling.

Basically the wisdom part is why risk the very beer you worked so hard to produce by slacking at the very end?

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