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Messages - euge

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The Pub / Re: What's the Weather Like Where You Are?
« on: December 25, 2010, 11:29:18 PM »
Gusty 10mph wind and 54F. Beautiful clear skies. Low humidity. Smoker is smoking and the mash is mashing.

Kegging and Bottling / Re: Found this nugget while surfing
« on: December 25, 2010, 11:17:56 PM »
This helps alot, Thanks.

Other Fermentables / Re: Muscadine
« on: December 25, 2010, 11:15:00 PM »
Interesting. Are these growing wild or cultivated?

Extract/Partial Mash Brewing / Re: First attempt.....
« on: December 25, 2010, 10:13:24 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.  :)

All Things Food / Re: What's For Dinner?
« on: December 25, 2010, 09:59:32 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.


Tryptophan strikes again!

The Pub / Re: Favorite movies
« on: December 25, 2010, 07:02:53 PM »
I'm watching Ben Hur. Awesome movie! Every time it gets better!

All Things Food / Re: Tamales
« on: December 25, 2010, 06:40:51 PM »
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!

All Things Food / Re: What's For Dinner?
« on: December 25, 2010, 06:36:19 PM »
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!

The Pub / Re: The more things change...
« on: December 25, 2010, 06:31:38 PM »
We've made some. But I believe we are hardwired to behave this way, and knowledge of it doesn't help much.

The Pub / Re: Merry Christmas!
« on: December 25, 2010, 06:25:14 PM »
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.

Yeast and Fermentation / Re: Are 2 yeast strains OK?
« on: December 25, 2010, 06:22:44 PM »
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.

Kegging and Bottling / Re: carbonating a keg with priming sugar.
« on: December 25, 2010, 06:15:03 PM »
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

Equipment and Software / Re: Counter top brewery.
« on: December 25, 2010, 06:13:43 PM »
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!

Kegging and Bottling / Re: carbonating a keg with priming sugar.
« on: December 25, 2010, 05:48:55 PM »
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?

Yeast and Fermentation / Re: Does WLP002 develop a large Kraeusen?
« on: December 25, 2010, 05:20:33 PM »
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.


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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