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Messages - euge

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6211
All Grain Brewing / Re: Some basic knowledge help, please.
« on: December 31, 2010, 12:11:37 AM »
Only to echo others: as a batch-sparger I've found mash pH to be more important than mashing out to hit 168+. However I'm mindful of both aspects so everything is considered. However in my experience when mashing lower into the 140's even boiling water won't bring temps up to 168 unless you use extra.

I am confused on some of the basic's. Hopefully these won't make me look too foolish.  ;)

When you preheat a mash tun, does it matter what temp the water is? What temp are you preheating the mash tun to?

On my first AG batch I didn't preheat my mash tun, it was around 100F outside, and I hit my mash in temp. The second and third AG batchs I did preheat my mash tun with around 170F water, temp was in the 60'sF outside, and my mash in temp was way low. On my last batch, I preheated my mash tun with boiling water, outside temp was 42F, and my mash in temp was way high. I think I am making things harder than they need to be.

When you sparge with 168 - 170F water, is this the water temp or mash temp? I thought I had read that you needed to raise the mash temp to 168 or above to stop the enzyme activity, but other things make it sound like you just sparge with 168F water.

Thanks in advance!
Dano

As you've experienced the ambient temp will affect how your tun heats. It might not need preheating at summer temps. In winter compensate.  A handy quick save is ice. If you overshoot your temp then a handful or two of ice stirred in well can drop you into desired range. Or a frozen plastic bottle. That's not as effective IMO.


6212
General Homebrew Discussion / Re: Watcha get for Christmas?
« on: December 30, 2010, 11:49:23 PM »


Can you call Dick Tracy on it?

heck, i barely figured out how to set it.

Yes a very cool present. I love mine- it's over 30 years old and still works. And the unscrewing part freaked me out at first. ;)






6213
General Homebrew Discussion / Re: Not quite off topic...
« on: December 30, 2010, 11:27:38 PM »
That coffee bean smoke reeks something awful. I moved my operations outside immediately.

Wise move.

6214
The Pub / Re: Beer Robot Fridge with and app for that...
« on: December 30, 2010, 11:25:38 PM »
All we ask is that he fling decent beer at himself... ;)

Seriously. The whole arrangement is pretty cool and techie. Lot of work went into that. I've been considering moving my kegerator next to the couch so I don't need to get up.  :D

6215
Questions about the forum? / Re: White Pages of Death Support Thread
« on: December 30, 2010, 08:54:38 PM »
Access was real spotty earlier in the week. Web pages wouldn't load for better part of the day on Monday.  All better now. And avatars are showing up again when I use my phone.  At work. Mwah.  ;D

6216
Kegging and Bottling / Re: cleaning? How often?
« on: December 30, 2010, 03:22:43 PM »
I break down my kegs every time they get refilled. It's so easy to do. However others just flush really well.

Beer lines should be flushed periodically but after each keg floats would be optimal. See any gunk in there it should be cleaned.

Other than that taps etc should be cleaned frequently per your comfort level.

6217
All Things Food / Re: Hot Wings?
« on: December 30, 2010, 03:13:14 PM »
Cap did you read the article? It explains why baking powder is used.

6218
The Pub / Re: Another one gone to run in another pasture
« on: December 30, 2010, 03:10:37 PM »
Very sad. Especially this time of year.

I was thinking about snakebite as well.

6219
The Pub / Re: Beer Robot Fridge with and app for that...
« on: December 30, 2010, 11:53:17 AM »
But his choice in beer... awful.

6220
All Things Food / Re: Hot Wings?
« on: December 30, 2010, 11:18:04 AM »
Put one in first and see what it does. It may splatter a bit but I bet theres no problem. The baking powder in the article really had me intrigued.

6221
Commercial Beer Reviews / Re: Kronenbourg 1664
« on: December 30, 2010, 11:13:44 AM »
I believe Budweiser is considered a premium lager. I see 1664 right there along with it LOL.

6222
All Things Food / Re: Big Green Egg
« on: December 30, 2010, 01:11:10 AM »
Before I did all that I'd probably just go for the Ugly Drum...
http://forums.morebeer.com/viewtopic.php?f=22&t=37694

How about a brick lined UDS?

I put a couple hefty chunks of rock in my old drafty smoker. One it got heated up it held temps pretty decent. So I think that's a great idea using bricks. They'll soak up the heat and keep the temps stable and save fuel. Some R32 insulation for the lid...

As far as the BGE you gotta get next to one. Fiddle with it. The craftsmanship is apparent.

And ease of use? For the entire 5 hour smoke session in chilly gusty winds the egg held at a steady 225F with one minor adjustment- a tap on the lower damper.

6223
All Things Food / Re: Weekend of Food
« on: December 30, 2010, 12:45:05 AM »
Such is the lot of the humble pig. Our porcine friend. :-\

6224
All Things Food / Re: Weekend of Food
« on: December 30, 2010, 12:27:38 AM »
Ham is part of the Southern luck trifecta. I can't recall why though.

6225
Commercial Beer Reviews / Kronenbourg 1664
« on: December 30, 2010, 12:25:34 AM »
Finally bought some at the local. There's a surprising selection of beer there and put it down to a large population of retired and active military. I'm going to make some suggestions on getting a few more European beers in. Anyway, back to 1664. It's a prominent premium lager in France.

Crisp pale lager with the characteristic malt flavor I expect to see in European lagers. Hops are subdued. A honey sweetness lingers on the palate and mild bitterness. I was hoping for something a bit more complex.

I see having it with lots of seafood like shellfish or even sushi.


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