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Messages - euge

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6286
Commercial Beer Reviews / Re: Canned Microbrews
« on: December 24, 2010, 11:44:11 AM »
Try Heineken in a can vs bottle. Two different beers. Same with Shiner and Fat Tire.

6287
All Things Food / Re: Tamales
« on: December 24, 2010, 11:39:38 AM »
Great looking tamales cap. I've got ideas for tamales. Haha watch out Bobby Flay.

Seems like there's as many ways to make tamales as there is beer. Every one of my female colleagues told me a different way to make them- especially in regards to cooking time. One flat out told me she won't do it since there's too much work involved. Dunno I thought it was easy.

Uthristy I believe we get Peyton's chorizo here. And you're right- bad chorizo ain't worth squat.

6288
Equipment and Software / Re: Copper boil kettle - taste impact?
« on: December 24, 2010, 01:50:26 AM »
That is one hell of kettle! The provenance must be interesting.  :D

6289
Extract/Partial Mash Brewing / Re: Late extract & cold/hot breaks
« on: December 24, 2010, 01:35:52 AM »
To answer part of your question(s) from a different perspective: I'm in favor of doing concentrated short extract boils and just upping the hops to achieve desired BU's then diluting. And it doesn't have to be much. So hop price is ultimately cheap compared to yeast and bulk grain in my experience.

6290
The Pub / Re: The more things change...
« on: December 24, 2010, 01:11:03 AM »
Quote from James Madison in Federalist Papers #64:

 

Unhappy with the direction the Language Revived thread went are ya Tuber?

Ahhh... I just really laughed for the first time today. Ahh that was good.

Well I'd say it has all come to pass Tubercle. As it ever was it is now. Just all gussied up. We could commiserate with the Babylonians about the price of beer and current affairs. Except the penalties were a bit more draconian.  :o

6291
Extract/Partial Mash Brewing / Re: Xmas Weizen advice
« on: December 24, 2010, 12:54:02 AM »
Alrighty then. I'm doing another taste test. Sipping on an Optimator. Not in the category but I'm trying to hone in on some flavors. This beer is different than what my memories serve. But that's another topic. Some of the lightly sweet burnt caramel I like. Effervescent.

If I up the extract to 5.5 pounds it puts me in at 1.067 which is Weizenbock territory. But the percentages worry me a bit. The Munich weighs in at 16.2% and the Caravienne 21.6%. Ray Daniels' Designing Great Beers is fairly concise with the Wheat family so there isn't much data but specialty grains are 15-25% of the grain bill for a Wiezenbock.

So I've halved the two grains and increased the extract to 6.5# ending up with this:

OG   1.069
FG   1.017
IBU   25
ABV   6.7 %
SRM   14

62.5 %    1.25    Hallertau    Pellet    3.8    4.8    60    0.237    16.9
37.5 %    0.75    Hallertau    Pellet    3.8    2.8    30    0.182    7.8

That brings me to about 23% with all four grains.

I haven't voted yet so no idea about the poll. Taking all suggestions for the simpler Weizens too. There's about 24 hours left. I can get more ingredients at the LHBS.

6292
All Things Food / Re: Tamales
« on: December 23, 2010, 05:37:01 PM »
Parchment paper sounds interesting. I'll it in my next batch. If anything, make sure you use plenty of fat in the masa so it won't stick to the paper.

You can probably find the husks online. They don't go bad.

6293
Extract/Partial Mash Brewing / Re: Xmas Weizen advice
« on: December 23, 2010, 02:18:02 PM »
Snap! Just realized this was started in the pub! Could one of you admin types move it to the appropriate category?

6294
General Homebrew Discussion / Re: corn sugar v. force carb
« on: December 23, 2010, 11:38:12 AM »
You're being disingenuous. I'll stand on my previous statements and not be drawn into a pointless argument with you Mikey.

6295
General Homebrew Discussion / Re: corn sugar v. force carb
« on: December 23, 2010, 11:30:56 AM »
You're being disingenuous. I'll stand on my previous statements and not be drawn into a pointless argument with you Mikey.

6296
Kegging and Bottling / Re: Using "Twist-off" beer bottles
« on: December 23, 2010, 10:54:10 AM »
I've used them. They're OK but sometimes the caps don't seat well. I'd give it a little torque to tighten with the capper. I phased out all my twisties within the first six months.

6297
General Homebrew Discussion / Re: corn sugar v. force carb
« on: December 23, 2010, 10:46:43 AM »
I'd force carb it, unless you really like dispensing trub.

You're blowing this ^^^ aspect way out of proportion. I don't see any more sediment than from any other approaches. With a floccing yeast it's clear after a couple pints.

6298
General Homebrew Discussion / Re: corn sugar v. force carb
« on: December 23, 2010, 10:40:58 AM »
My kegging rig is pretty basic. For the last three years I haven't bothered to run lines and keep everything hooked up all the time. Used to force carb by connecting & pressuring up the kegs every day until desired volumes were reached or by shaking. Priming puts me right there volume-wise and it keeps my hands off the brew for at least a week or two. All with zero effort.

I realize it isn't popular with the kegging crowd but makes perfect sense to me.  ::)

6299
General Homebrew Discussion / Re: corn sugar v. force carb
« on: December 23, 2010, 10:28:32 AM »
I vote for corn sugar. Use 3-4oz per 5 gallons at 70F.

6300
All Things Food / Re: Tamales
« on: December 23, 2010, 10:20:37 AM »
My colleagues were very complementary of my tamales. Woohoo. Honorary Mexican! Went through 6 dozen plus tacos al pastor, mexican rice, beans, queso etc...

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