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Messages - euge

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6361
Equipment and Software / Re: 15 gal Kettle for 5-6 gallon batches
« on: October 26, 2010, 10:29:03 AM »
I'm looking to bump up to 10 gallon batches, at least some of the time. I currently use am 8 gallon megapot, and it's only barely acceptable for 5-6 gallon batches, to begin with. I am wondering if I should get a 15 gallon kettle (that would allow me to bump up to 10 gallon batches), but I don't want to spend the cash if I will only be able to use it for 8-12 gallon batches and not 5-6 gallon batches. Is it a PITA to brew 5-6 gallon batches with a 15 gallon kettle?

I think 15 gallon is perfect for those 5-6 gallon batches. And 20 gallons would be better for 10....

6362
The Pub / Re: scotch
« on: October 25, 2010, 02:51:36 PM »
+1 on splashing in a little water to bring out its bouquet...just make sure its a good quality water...something on the soft side (low mineral).


I've been adding a single cube of RO ice to about a finger of scotch (or bourbon) and I'm liking it.

6363
All Things Food / Re: Lunch time
« on: October 25, 2010, 11:12:24 AM »
All sorts of things could go in that Bento-box. How about some crackers with a rich jam, soft cheese and pickled veg to accompany whatever else gets put in there?

Makes my Rubbermade containers look shabby... ;)

6364
All Things Food / Re: BBQ Style
« on: October 25, 2010, 11:08:19 AM »
There was a line from hell at the fish counter yesterday. As I'm the impatient sort I ended up walking out with a whole fresh young chicken. Spatchcocked it. Next time I'll remove the plate-setter and grill it direct. Came out delicious.

Rubbed with fresh chopped cilantro, lime and butter. I packed some under the skin of the breasts and thighs. Salt and pepper then the bacon. OMG.



Enjoyed with corn tortillas and some sour cream and fresh squeezed lime. And a little Tiger Sauce...


6365
All Things Food / Re: Cheese and Cheese making
« on: October 24, 2010, 06:19:20 PM »


Here's my new baby along with my brew/cheese making buddies Doc and Klem.

The arm is 36" with a 12" press point which should give a 1.5:1 mechanical advantage.

Can't wait to  try it. It ain't purty, but just like a motorcycle...chrome don't get ya home.

Nice. I will be making cheese soon.

6366
All Things Food / Re: BBQ Style
« on: October 24, 2010, 11:29:08 AM »
Didn't go for the fish yesterday. Instead I went the el-cheapo route: spatchcocked cornish rock hen, some country-style ribs, a fattie and two large stuffed bell-peppers.







I stuffed the fattie with sharp cheddar and fresh cilantro! The little hen turned out just right with salt and pepper and the bacon keeping it moist- 200F for 2.75 hours. To my surprise she stole the show from the fattie. The pork should have been cooked at a higher temp for a shorter time. It's still ok and will be incorporated into various dishes throughout next week. Some might get frozen.

These were my first stuffed bell-peppers. I felt they could have gone a bit longer than 3.5 hours so sealed them up in a plastic container to rest under their own heat. Turned out nice- great sliced on crusty French bread.

I'm gonna fire the smoker up again and do fish and wings. ::)

Or maybe a couple more rock-hens. :D



6367
General Homebrew Discussion / Re: How long is too long for dry hopping?
« on: October 24, 2010, 10:55:14 AM »
Is it just outgassing? I would think fermentation would be done by now even at 63F. Gravity check will tell you.

I don't think the hops will be a problem, but do what feel comfortable.

6368
The Pub / Re: Grrrrr Fruit Fly Invasion
« on: October 24, 2010, 10:04:17 AM »
I had a little problem earlier this year with something that came in with new house-plants. My beer was ok, but I left a fermenter out after draining it and unbeknown to me one got in before I snapped the lid down. When I pried up the lid a week later (procrastinator) the little sucker was in there. No maggots thank god but the fly had grown. It was an obese little fly and probably couldn't fly at all lol.

It was like some sort of mutant fly.

Sometimes these pests invade. I look for a source and remove any opportunity for them to feed. I also halt my brewing until the situation is resolved. As an ex-bartender I can tell you they can wreak havoc and get absolutely everywhere. Thankfully it's only happened a couple times at home and no brew was ruined!

6369
Extract/Partial Mash Brewing / Re: Over spiced pumpkin porter
« on: October 24, 2010, 09:55:04 AM »
I agree with Tom. To tone down the spices you probably won't be able to blend 50/50. More likely it'll be 25% or less of the spiced stuff. And a more flavorful beer to blend it with to additionally help mask the spices. Hard to do with a porter. Play around with it.

Quite likely it'll be a situation where nothing can save it- even time might soften the edge of the cinnamon or bring it out more. Could end up being a dumper. Don't be afraid to dump it if you feel it's hopeless.

The marinade option sounds pretty cool. I bet pork-butt, shoulder or ribs (especially) would do great with that as a marinade.

6370
The Pub / Re: scotch
« on: October 23, 2010, 09:05:53 PM »
Also, once you open it, drink it up. When the cap is off, and you pour it, it will oxidize, just like beer. Don't pour a couple glasses, and then shelf it for a couple more years. down the hatch ,with it!!

OK I will take your advice! :D


6371
The Pub / Re: scotch
« on: October 23, 2010, 08:00:19 PM »
Just got a bottle of scotch after 15 years. The last was Johnny Walker Red label. This'uns  a 10 year single malt called Speyburn.

I like it. A lot.

6372
All Things Food / Re: BBQ Style
« on: October 23, 2010, 01:35:01 PM »
That steel head trout that looks just like salmon smokes up nicely.

I actually prefer a good piece of Steelhead trout (Rainbow trout) but it lately it's been hard to come by. Ten years ago it was right there next to the salmon- always beautiful, and a buck or two cheaper. Now I rarely see it and it isn't cheaper than the least expensive specie of salmon, which is usually Atlantic farm-raised.

I know it isn't "popular" but I really like the Atlantic salmon. It has a nice velvety texture, a consistent flavor and the fat content makes it harder to overcook. I can't do $20/lb Wild Chinook or Coho. :'( In fact I've been less pleased with wild salmon on a few occasions, but then it was cheaper than usual...

The Steelhead looks like it would do coldsmoking well.

6373
Kegging and Bottling / Re: What am I doing wrong?!
« on: October 23, 2010, 11:29:44 AM »
Is it a 5# tank? And how many kegs?

6374
Equipment and Software / Re: Giant Tea Ball for hops?
« on: October 23, 2010, 11:27:37 AM »
Don't fill the ball all the way- maybe half-full at the most.

I wasn't thinking of the boil initially but one probably should secure the latch on the ball with a twist-tie. Don't want it to pop open right?

And a piece of string tied to the ball will make it easier to fish it out of the kettle.

6375
All Things Food / Re: BBQ Style
« on: October 23, 2010, 10:22:36 AM »
Trying to decide what to BBQ this weekend.  ???

Maybe some ribs or some smoked fish or...?
I was thinking of smoked salmon but similar to a fatty. De-skin a fillet maybe butterfly it too and then use a light seafood stuffing to roll up the meat with. Wrap and tie the skin back around the roll fat-side in. Low and slow 200-225 for a couple hours till it's a bit crispy. Not enough skin would be the main problem.

Probably not the first to think of it... ;)

That case full of fish is awesome!

I'm thinking about this...and it is hot smoked. What temp do you think would be good.  :-\






I wouldn't go over 200F. Maybe something like 165 for 2.5-3 hours. It'll be cooked through. Get the fattiest piece that you can so it'll remain juicy and unctuous.

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