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Messages - euge

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6256
The Pub / Re: What's the Weather Like Where You Are?
« on: December 25, 2010, 04:29:18 PM »
Gusty 10mph wind and 54F. Beautiful clear skies. Low humidity. Smoker is smoking and the mash is mashing.

6257
Kegging and Bottling / Re: Found this nugget while surfing
« on: December 25, 2010, 04:17:56 PM »
This helps alot, Thanks.

6258
Other Fermentables / Re: Muscadine
« on: December 25, 2010, 04:15:00 PM »
Interesting. Are these growing wild or cultivated?

6259
Extract/Partial Mash Brewing / Re: First attempt.....
« on: December 25, 2010, 03:13:24 PM »
I just go in now. Buy what I need. Only one or two simple questions is tolerated by the owner. Convenience for me- money for him.  :)

6260
All Things Food / Re: What's For Dinner?
« on: December 25, 2010, 02:59:32 PM »
We did something different for Christmas Eve this year.  After the 5:30 Childrens Mass we ame home and had crab cups, shrimp cocktail, hard sausages, cheese and a couple of cheese balls with crackers. The kids thought it was great.

For Christmas dinner, which we jsut finished, it was very trditional. Turkey w/ stuffing, sweet potatoes, mixed vegies and a salad.  I feel like a stuffed pig and the Castle Reisling went down ery well.  Now off to hook up the new blue ray palyer and fall asleep for awhile.

Paul

Tryptophan strikes again!

6261
The Pub / Re: Favorite movies
« on: December 25, 2010, 12:02:53 PM »
I'm watching Ben Hur. Awesome movie! Every time it gets better!

6262
All Things Food / Re: Tamales
« on: December 25, 2010, 11:40:51 AM »
I made another 4 dozen last night. Scaled back the masa to 1/8 cup per tamale. This time I "doctored" up some molé and added that to the shredded pork. About 3/4 of the tamales also got cheese. Cooked them for 1 hour 15 minutes.

Even better than the first batch. Sublime.

Merry xmas!

6263
All Things Food / Re: What's For Dinner?
« on: December 25, 2010, 11:36:19 AM »
About to start up the smoker. Doing a brined rack of St Louis ribs and garlic Polish wedding sausage. Accompanied by sautéed spinach, roasted carrots and Yukon gold potatoes.

I will wash it down with some Sam Adams Infinium.

Merry xmas!

6264
The Pub / Re: The more things change...
« on: December 25, 2010, 11:31:38 AM »
We've made some. But I believe we are hardwired to behave this way, and knowledge of it doesn't help much.


6265
The Pub / Re: Merry Christmas!
« on: December 25, 2010, 11:25:14 AM »
Well I learned that saying "Yo Ho-Ho..." to the ladies at work can be construed wrongly and not in the spirit given. ::)

Merry xmas.

6266
Yeast and Fermentation / Re: Are 2 yeast strains OK?
« on: December 25, 2010, 11:22:44 AM »
In this case it might be better to get the yeast actively fermenting before pitching. Not sure about that but if my memory serves me to pitch additional yeast to rescue a fermentation one needs activate it and not pitch direct. Someone with more knowledge will need to verify or refute this though.

Merry xmas.

6267
Kegging and Bottling / Re: carbonating a keg with priming sugar.
« on: December 25, 2010, 11:15:03 AM »
Haven't noticed, didn't look very hard though..... Don't get any in the beer either.....just a slight haziness which I don't mind. It's all nutrition..... ;D

Haha! Agreed!   :D

6268
Equipment and Software / Re: Counter top brewery.
« on: December 25, 2010, 11:13:43 AM »
I have a similar igloo 2 gallon cooler. Bought it last weekend. Drilled the plastic tap out with a 1/2" bit and then slid a section of 1/2" OD vinyl tubing through the tap. It leaked a little but some teflon tape took care of that. Might use a dab of silicon to finish it off but meh. Not something to worry me overmuch.

Looking forward to brewing some small experimental batches.

Merry xmas!

6269
Kegging and Bottling / Re: carbonating a keg with priming sugar.
« on: December 25, 2010, 10:48:55 AM »
And the next question is, is the result any different than if you were to just hook it up and carbonate it? The only thing I can think of is that some of the yeast in suspension would drop out and the beer would be (a little) clearer?

That does happen, but it is affected by a variety of factors, such as type of yeast used. And it's a tiny amount. My experience is that primarily it doesn't affect clarity in my brewery. If a brewer is brewing lagers, filtering, fining or clearing their ales intentionally before carbonation this technique wouldn't make sense. It's not appropriate for everyone, but a tool to be used.

Tell me though, are you seeing any sludge in the bottom of your kegs when you open them after the last beer?

6270
Yeast and Fermentation / Re: Does WLP002 develop a large Kraeusen?
« on: December 25, 2010, 10:20:33 AM »
I'm afraid that not having had a blow-off on this beer left it's mark. I'm
getting the harsh bitterness finish that I associate with a Kraeusen that fell back into the beer.

Kai

I'll be tasting mine today. Will report back on this if I'm not too full of holiday cheer.  ;)

Merry xmas!

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