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Messages - euge

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6226
All Things Food / Re: Weekend of Food
« on: December 29, 2010, 11:48:39 PM »
Sounds good to me. Moderately ambitious with quick prep and set to serve a crowd. The sauerkraut... I'm for adding it late in the cook. My concern is over cooking the stuff. And polenta! Tuesday's menu looks awesome!

Nothing wrong with the TV and a bottle of Scotch to keep ya company. Even better if there's a few beers involved.

6227
Beer Recipes / Re: IPA recipe... My FIrst!
« on: December 29, 2010, 11:40:58 PM »
so it really just depends on preference of color and malt taste/backbone is what you're saying essentially?

IMO the flavor and color differences in combination are slight enough to just use one type of extract. But if that's what you got on hand use it. I like the concentrated boil, try dropping the bittering charge to 45 minutes to decrease the boil time. Any more than that and you only get about 3% more hop utilization.

Have fun! First IPA or brew altogether?

6228
Beer Recipes / Re: IPA recipe... My FIrst!
« on: December 29, 2010, 09:50:59 PM »
sounds good. thanks for the advice! I ended up fiddling with it some more and figured out what you had said. I didn't specify the size the the equipment section. thanks!

J/W... whats the reasoning behind switching to all pale LE rather than pale + amber?
Also... I'm going to be ordering these from Northern Brewer... from the looks of it their "golden LME" is the same as pale LME right?

I was going to suggest the same thing. Extracts are already a combination of malts, however my preference would be all amber.

6229
The Pub / Re: Capazolli's Trip to South Carolina in 2011
« on: December 29, 2010, 09:45:47 PM »
The noob is intrigued..... would love to meet some of you.

You are aware of the many subspecies of the southern inhabitants?


OK, I have to pass along my tradition. It's the only way I travel.

The guy who gets me IN jail, gets me OUT of jail.
You start a fight, I'm in - but we go in the tank, it's your $$$$.
I think it's a fair rule. After all, I was helping you out.
If I start the fight, and you're kind enough to help out. I will get you out of jail.

We had something that yrs ago along with somebody has to hit on the fat/ugly girl.
Taking 1 for the team ;)

I'm not much for fighting but the ugly/fat chick sounds ok if she has most of her teeth.  8)

6230
General Homebrew Discussion / Re: The AHA and Homebrew Competitions
« on: December 29, 2010, 08:10:32 PM »
I'm considering entering into some local comps just for the feedback. Not that a club couldn't do the same- I'm likely to miss the meets.  

6231
General Homebrew Discussion / Re: bottled wrong beer
« on: December 29, 2010, 04:44:13 PM »
The attenuative phase should be over after a week. You'll be fine.

6232
Since the damage is done and it's a dark beer why not give it a shot? Or you can divide up the grain by 10 and add it to subsequent batches. Not sure if you'd get an even distribution of the minerals though, but it might lessen the ouch factor.

Conversely, if it really concerns you- as in very uncomfortable with the situation you might as well start over.

6233
General Homebrew Discussion / Re: Moment to introduce myself
« on: December 29, 2010, 12:13:00 AM »
Welcome Javier. It's a cool place.

6234
The Pub / Re: Merry Christmas!
« on: December 28, 2010, 11:33:21 PM »
Musubi rocks. I've got two kinds of furikake to go with it if so desired.

6235
All Things Food / Re: Big Green Egg
« on: December 28, 2010, 09:40:04 PM »
That certainly is the cadillac of ceramic smokers. It even comes with a BBQ Guru adapter. I rationalized the expense for the BGE (wanted one) but a Weber smoky mountain probably would have been sufficient.

6236
The Pub / Re: Spinal Tap
« on: December 28, 2010, 12:44:10 PM »
Break like the wind...

6237
General Homebrew Discussion / Re: pH check
« on: December 28, 2010, 12:43:33 PM »
That's a good one. Between 68 and 80F.  ::)

6238
All Things Food / Re: Big Green Egg
« on: December 28, 2010, 11:33:15 AM »
Happy belated.

I'm not concerned about what it can do or the size but I'd love to see some posts on how you people talked their spouse into letting them get one.  That's my only stumbling block today or I'd have one already.

The food coming out of the BGE is amazing. I've stopped using sauces and my rubs have become minimal. Usually salt and pepper with maybe another spice. The flavor of the meat and what the smoker imparts upon it is fantastic enough that really only salt is required.

Think of the fortune you'll save on spices!  ::)

Does she like food?  Does she like it when she doesn't cook said food?  That should be the end of the discussion.

Perfect line of logic there.

6239
Yeast and Fermentation / Re: SAFALE-05 Opinions
« on: December 28, 2010, 01:58:50 AM »
According to John Palmer solvent-like flavors can be caused by high fermentation temps and oxidation. Or can be leached from cheap plastic.

6240
Yeast and Fermentation / Re: SAFALE-05 Opinions
« on: December 27, 2010, 09:45:34 PM »
Draw off a few more glasses and/or wait a few days. See what happens. Sometimes the "sediment" can carry off flavors.

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