Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Messages - euge

Pages: 1 ... 425 426 [427] 428 429 ... 535
An entire sub-culture revolving around bacon. I love it!

I also steep in a separate pot about 2qt/lb, guess it would be ok to dunk it into the brew kettle and get a little extra rinse. But I'd do it before adding the extract.

Dry extract is supposed to be more "fermentable" than liquid, and stays fresher longer.

Unless you're doing an actual secondary fermentation, like adding fruit then primary fermentation for 3-8 days is more than adequate. Once expected final gravity has been reached you can bottle.

I say brew an Amber ale with a good hop schedule. Straight amber extract no steeping grain. This way you get your feet wet and a baseline for all your future brews. And it isn't complicated.

Welcome to the obsession.

Pimp My System / Re: Wooden Shoe Brew Works
« on: December 15, 2010, 07:25:45 PM »
I wish I had an area like that in my house. Is that a cellar?

Equipment and Software / Re: dead mouse in my carboy
« on: December 15, 2010, 07:24:08 PM »
LOVE the Red and Green show.......

A washer as a brewing setup....... hmmmmmm takes sparging to a whoooooole new level. Maybe I can re-label the control panel.....Ale, Lager, Stout....... ;D

Might be a way to make a centrifuge out of a washer. Then one could spin the yeast etc out instead of filtering.

The Pub / Re: What's the Weather Like Where You Are?
« on: December 15, 2010, 06:31:58 PM »
Meat.  Maybe cheese. ;D

Some folks just don't understand.   ::)

You should see the looks I got when I asked some of my co-workers if they've ever smoked a fatty.  :D

I got a few Huh's? and giggles when I said I'd smoked a fattie over the weekend. Luckily there were pics on my phone. ;D And not the Miley Cyrus type either.

All Things Food / Re: BBQ Style
« on: December 15, 2010, 06:10:31 PM »
I've been thinking about a tenderloin en croute (Beef Wellington).  Seems rich, indulgent, and by God I might go so unspeakably far as to pair it with port.  Kind of costly, but ah well...

Oh sounds so good. I know it may be heresy in a BBQ thread but I'd have Brussels sprouts with it.

All Grain Brewing / Re: Mashing confusion
« on: December 15, 2010, 06:05:56 PM »
Or "the enemy of good is better."  :o

Equipment and Software / Re: Counter top brewery.
« on: December 15, 2010, 06:02:13 PM »
That's another great idea!

General Homebrew Discussion / Re: Metallic flavor
« on: December 15, 2010, 05:58:41 PM »
I designed them to be the same SRM so there was less 120 than 60 in the respective recipes. I'll do a color and pH test later today.

And since I've managed to lose the notes my memory tells me Goldings and Cascade. I used Windsor yeast and fermented in the mid 60's.

I'm leaning towards it being whatever's settling out and is in the bottom of the keg. And what is the term for that? Sediment? Haze? Yeast bite?

All Things Food / Re: BBQ Style
« on: December 15, 2010, 09:32:20 AM »
I picked up a wedge of Smokehaus Blue Cheese on Sat. Whew! Unwrap and it's already smoky in the nose. Doesn't overshadow the salty pungency. Finally! Something moldy and smoky...

General Homebrew Discussion / Re: Metallic flavor
« on: December 15, 2010, 08:42:33 AM »
Now I feel like a dipsh!t since it doesn't taste metallic anymore. Umami to be sure. I'm wondering if it was any residual "matter" cause the beer is clear.

Something that had settled out? In the yeast perhaps?

I liked it. Not overly technical. The questions weren't punishing and Mr Mosher answered with good aplomb.

Questions about the forum? / Re: Avatar Perception
« on: December 15, 2010, 08:18:27 AM »

General Homebrew Discussion / Re: Metallic flavor
« on: December 15, 2010, 07:56:24 AM »
Oh yes. Many. Good to know about the copper. I won't be using that again. Interestingly, the last bit- 2 liters of the 120, was racked into a bottle that sat in the fridge until a couple days before I tapped the keg. It was fine with no metallic flavor. A bit of acetaldehyde but I expected that.

Maybe contamination? Also, I'm going to drain off a quart or so and and see how it tastes then.

Pages: 1 ... 425 426 [427] 428 429 ... 535