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Messages - euge

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6181
All Things Food / Re: Sourdough Time!
« on: November 13, 2010, 12:57:06 PM »
One of my main motivations for getting a KA is the pasta attachment.  If I never had to hand roll another batch of pasta, I'd be a happy guy!

The pasta attachment is one I need to experiment with this year.

I have yet to make pasta with the KA.

Is it hand roll with a dowel or rolling pin or with the clamp on counter top pasta machine? Cranking the pasta machine isn't hard, but then I'm not old and arthritic... ;)

6182
Yeast and Fermentation / Re: Underpitching Yeast
« on: November 13, 2010, 11:22:28 AM »
This also leads me to the rant, why doesn't Wyeast or Whitelabs produce a larger pitchable size for more typical brewing conditions (SG:1.05).  Per Mr Malty's website a single vials is really only pitchable to 1.03 (I know this is debatable and subjective but following it has lead to some decent beers IME).  I'd happily pay more...

Yeah, but unfortunately most people wouldn't.  As far as I understand, it's just a question of economics.

This might be THE question for some. Why not double/triple the capacity of the vial? Charge an extra $2. Educate homebrewers that this is indeed enough yeast for most beers (ales). Chris has to harvest more yeast, but it would set him above the competition.

I've heard Chris defend his one vial no starter product when interviewed by Jamil. Obviously, he's in the business of yeast selling but maybe he isn't as concerned with under-pitching. It might be his response too. I'd put the question to Jamil as well and see how the answers match up LOL.


6183
Commercial Beer Reviews / Re: Chimay
« on: November 13, 2010, 01:26:46 AM »
Getting a bit colder. It was  $1.75 off on the Chimay Red 75cl tonight so bought two and chilled at the same time. Inspected the differing translucencies of the glass. First cork says 3/10- eight month. Tastes like a Premiere...

The brewery must have a wide latitude. Why?

The second bottle...

I'm reading the back. Blah Blah Blah... never pasteurized... serve slightly chilled...? So I'm doing a web search. Eddie murphy Raw is is on.

All relaxed after the first bottle I have the 2nd bottle on the table twisting the tab and BORP! the cork and cage fly off the bottle! This beer measured below 50F. Optimal.

Why does this cork just only say 2010? The cork ripped out of my hand. Awake now. The beer is fiercely carbonated. Almost harshly so. I like it better.

Hey, it's the same beer.

Makes me a little more confident as a brewer.  8)






6184
Commercial Beer Reviews / Re: 2 Below by New Belgium
« on: November 13, 2010, 12:40:22 AM »
Oh? I've seen it on the shelves before. Will look for it. Got a description?

6185
Kegging and Bottling / Re: Mix & match?
« on: November 13, 2010, 12:36:36 AM »
Yes. But I don't like doing it. Beer.

6186
Yeast and Fermentation / Re: Underpitching Yeast
« on: November 13, 2010, 12:35:52 AM »
I'm far from an expert. What I know is what I've experienced, heard and read. I don't make starters usually because dry yeast is too easy. Plus my beers usually are about 1.045-50. Not too much for a 11g pack of hydrated yeast to handle.

That being said, your questions is are excellent and should be addressed by the experts.


The question about temp and growth is interesting. Worry more about temp first then pitch rate? For outstanding results what my experience has taught me is that pitching an appropriate population of healthy actively fermenting yeast produces the best beer. Hands down.

One vial of yeast? How about a two gallon batch and then top-crop and pitch into your five or another 2 gallons. I think the idea is that you don't want much yeast growth but healthy activity at the right temp.

For #4 Lagers or ales. I think at ale temps under-pitching will still net you your attenuation. However, under-pitching a lager will give you problems at a cool temp according to John Palmer. A tidbit from the member's only content... ;)

6187
The Pub / Re: Babalu
« on: November 12, 2010, 11:55:21 PM »
Dean you raise a good point. Jeff may have "issues" that stretch and impact him for a great deal longer than one would assume. He could end up with permanent brain and central nervous system damage. Sounds negative but a pragmatic concern. His wife/family might be a bit iffy on him drinking anything if he comes home already impaired. He could also have a personality change. Brewing might not interest him anymore.

And how about Dean? How are you doing? Recovering well?

6188
Equipment and Software / Re: Giant Tea Ball for hops?
« on: November 12, 2010, 11:43:49 PM »
The reusable nylon hop bags are great for adding hops to the boil. I find I can even add hops to a bag but it is hot!. The real pain is cleaning them. :-\ Beer.

6189
Kegging and Bottling / Re: Mix & match?
« on: November 12, 2010, 11:38:05 PM »
What's wrong with the wedge valves? I have kegs with both kinds, and am happy with either one.

Me too. And the advantage to the wedge is that you can leave it open. Beer.

6190
Kegging and Bottling / Re: Mix & match?
« on: November 12, 2010, 01:02:30 PM »
How many kegs are floating around? Millions?

Or has many of them ended up at the recyclers...?

Personally, I can't stand bag in a box soda. Never tastes right to me.

6191
All Things Food / Re: Sourdough Time!
« on: November 12, 2010, 12:57:57 PM »
My mother used to make that crumbly bread. I don't think she intended it to come out that way but it always did. Taste was great but made for terrible sandwiches. Fall apart in your hands. Toasted up fantastically and was hearty with breakfast- dunking in egg etc...

I use food processor too. My eye is on a stand mixer.

6192
The Pub / Re: Salute
« on: November 12, 2010, 12:47:01 PM »
It's been easy/popular to bash the French, but we as a nation have a long association with them. Quite possibly we would have failed in our revolution without their support. And remember- they gave us our beloved Statue Of Liberty as a gift to commemorate that friendship.

Great post Phil! Not too long. Actually very concise. Thanks.


6193
All Things Food / Re: Pizza Fatta en Casa
« on: November 12, 2010, 11:26:40 AM »
The only two uses for ketchup as a condiment is on fries (mayo just as good) and on my corn-dog- which must have mustard as well.

Sometimes a squirt gets added when cooking beans for giggles.

I have also used it in a pizza sauce BTW. Interesting. Pureed caramelized red onion and a healthy squirt of ketchup! Was pretty darn good.

6194
All Things Food / Re: Recycling food
« on: November 12, 2010, 11:20:46 AM »
I like panzanella which is a salad made out of stale or left-over bread. Wonderful and versatile.

As a big bean eater lots of things find their way into the pot as flavoring. Also, fillings for omelets and fritatas. Made into topping for pasta or noodle soups. Let your imagination run...

I'm pretty pleased with myself because very little is wasted.

6195
All Things Food / Re: BBQ Style
« on: November 12, 2010, 11:07:11 AM »
You use a dry rub on the baby? How long in the smoker? ;)

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