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Messages - euge

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Kegging and Bottling / Re: Lingering Cola smell...
« on: November 21, 2010, 11:22:51 PM »

Break the keg down. Wash thoroughly. Soak posts in oxyclean solution.

General Homebrew Discussion / Re: Shipping
« on: November 21, 2010, 11:20:57 PM »
Ummm. As "yeast samples" or just simply neglect to tell them actually what it is.

FWIW I've had bottles break on their way and never had to answer to anyone. Yet.

Have a great trip Euge and be safe on the road.

Thanks man! I'll be sure to slow it down around Junction even though the limit is 80 mph... ;D Or is it 85...? Cruise control and Jamil is all I need.

Back from Portland . . .

I made it to the Hair of the Dog dock sale Saturday morning, picked up some Matt and some Doggie Claws, then went to Horse Brass for a pint and a late breakfast, then Cascade Barrel House for a few samples.

No brewing, but it was a good weekend nonetheless :)

What are Matt and Doggie Claws?

General Homebrew Discussion / Re: First Brew.....
« on: November 21, 2010, 09:34:39 PM »
First i love the copper pot. truly an awesome piece of equipment. An congrates on the first batch. welcome to the addiction obsession.

Fixed that for ya!

Congrats on the first brew!

Kegging and Bottling / Re: Operation Fermentation Step two....
« on: November 21, 2010, 06:44:36 PM »

Good job.

All Things Food / Re: BBQ Style
« on: November 21, 2010, 02:55:39 PM »
I feel it helps finish out the meat in a manner similar to a braise.  Keeps it from drying out while continuing to break down the collagen and muscle fibers.  When I opened the foil before towelling it steamed but there wasn't any liquid and only a just a bit of fat. Perfect.

I've done ribs like this as mentioned way back in this thread.  Called the 3-2-1 method.

Now I think any tough cut like a brisket, butt or shoulder could benefit from foiling at some latter part of the process.

All Things Food / Re: BBQ Style
« on: November 21, 2010, 12:53:13 PM »
I did the roast for about three hours around 225-250F and then double-foiled it for another 2 hours when internal was over 165F. When the internal temp reached about 212 (a little higher than I wanted- 205F) I removed the package. This got wrapped in a bath-towel and then placed inside a soft lunch cooler with a temp probe. I wrapped the cooler in another towel and placed the whole thing in my unlit oven for about 3 hours.

The temp slowly dropped to about 125F. I pulled the beef with my gloved hands... Amazing. Literally fell apart in nice strands and I mixed a small amount of sauce in. Delicious.

Reminds me so much of Barbacoa I can't believe it. Well without the grease... ;)

Equipment and Software / Re: Good thermometers?
« on: November 20, 2010, 05:12:58 PM »
I really like my superfast Thermapen.

Taught my brother how to do all grain brewing but brewing up a 5 gallon batch of a coriander wheat beer, then I'm building his first all grain set up for his christmas gift. 

Right on!

Ingredients / Re: Gambrinus Pils or Cargill IdaPils?
« on: November 20, 2010, 12:30:13 PM »
I like pils malt. A bit grainy but that goes well with some of my ales. Can't advise on the two brands though. All I can get here is European malt or Briess.

Have to watch it closely in the boil though. Has shown a greater tendency to boil-over than 2-row. I hover and add my drops and crisis is averted.

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?

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