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Messages - euge

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6421
All Things Food / Re: Fruit... pathetic
« on: October 29, 2010, 08:10:43 PM »
Yeah it degenerated fairly quickly.  :P

6422
All Grain Brewing / Re: Never Seen This Before
« on: October 29, 2010, 08:06:59 PM »
Sounds like you did the right thing and got a physical opinion and a taste test.

Now you can chalk it up to experience and move on with your brewing. A learning opportunity if you will...

Yes it is a strange obsession but it is ours.  ;D

6423
All Grain Brewing / Re: Why mash for 60 minutes?
« on: October 29, 2010, 06:51:33 PM »
I used to go for 90 but now no longer than 60. I do thinner mashes 1.6 qts per pound and 45 minutes is fine. 

Think I'll try 30 next time and see. Good question.

6424
Kegging and Bottling / Re: help under carbonated beer with too much foam
« on: October 29, 2010, 11:47:52 AM »
Try disconnecting the co2. Vent the keg slightly. Pour a beer. See what happens. Might be as simple as 10psi is too much. The beer line is 7'? Maybe shorten that to 5'.

6425
All Things Food / Re: Try the new non dairy Almond Milk!
« on: October 29, 2010, 11:37:00 AM »
More importantly- can one make cheese out of it? ;D

I like vanilla soy milk from time to time. Had the Ricedream too. The almond milk has been around for a while, just never tried it. Will do so if I can find a small carton. Does it come in liters?

6426
The Pub / Re: Fishing With John.
« on: October 29, 2010, 11:32:00 AM »
+1!

Thanks cap! This is the type of show I like!

I just sent an email to myself so I can watch it on my phone at work tonight. ;)

6427
Interesting. Glad that it works. It's a modified fly-sparge. Might not be so great for us batch-spargers. ;D

I use grants and dump them into the kettle after the last of the second sparge water is in the tun. Then I run into the grants again, though I guess the kettle would work. However, I keep my tun a good distance away from the burner and at the same height as the kettle for safety reasons.

If you really want to save space and use less equipment how about brew in a bag?


6428
All Grain Brewing / Re: Mashing Methods
« on: October 29, 2010, 11:16:42 AM »
Definitely the best introduction to mashing for a home brewer is How to Brew by John Palmer.

He breaks it down extremely well. There are different approaches/methods be it equipment, heating, handling and lautering. But in the end the grain has to sit and mash until converted.

6429
All Grain Brewing / Re: Ph question for IPA recipe
« on: October 29, 2010, 02:38:21 AM »
I generally use Briess, and I've heard mixed things about Rahr.  Then again I've also heard mixed things about Briess,so that doesn't mean anything.  I think Rahr and Briess should be very similar, but someone else may have a different opinion.  I don't think it's about your malt at this point.   :-\


Jeez tom.  ;D ;D ;D

6430
All Things Food / Re: Sous-vide
« on: October 29, 2010, 01:14:39 AM »
That is what I'm talking about! That looks like a massive half of a burger! :D Hungry now...

Thanks for the advice on no adding oil or butter. That's something I'd try being all clever... ::)

6431
All Grain Brewing / Re: Never Seen This Before
« on: October 29, 2010, 12:56:41 AM »
Nice. I'm excited to see what happens with it. ;D

6432
All Grain Brewing / Re: Never Seen This Before
« on: October 29, 2010, 12:42:28 AM »
That is very true. And it should at least finish fermenting. That's a given. And I had a much more lame scare a few months back myself. Beer turned out f'ing awesome. Weird citrus smell

Only wamille can decide. Does it fit your plan wamille? Money aside are you brewing for beer to drink or a beer that'll probably need extended "conditioning" and tie up your equipment? Are you thinking maaan I was gonna drink that in a few weeks...?

I have an extra keg out of 16 so I kept it when a Abbey got bugged. A year later I was asking if I should keep it. Now I got bottles of stuff I'm hoping will evolve. Just looking at the whole pic here as I see it. RDWHAHB


6433
All Things Food / Sous-vide
« on: October 29, 2010, 12:02:11 AM »
We got the vacuum sealers. Anyone with experience doing sous-vide?

I did duck confit last year. I lightly simmered it for hours all sealed up. Haven't tried it yet but it's been in the fridge the whole time.





Maybe on melba toast this weekend with a fancy beer...

How about doing some fatty brisket and spices sous-vide?

6434
All Grain Brewing / Re: Never Seen This Before
« on: October 28, 2010, 11:33:19 PM »
You know, I'm a firm believer of tossing stuff. Was it what you wanted in the first place? Do you even like bugged beers? That's a consideration. Personally, I don't. Not that much.

If it excites you proceed. If it fills you with some sort of dread or vague variant of distaste I suggest pitching it and starting all over. It's just beer. Or was. ::)

6435
Yeast and Fermentation / Re: Nearly Stuck Ferment
« on: October 28, 2010, 11:25:59 PM »
Does it absolutely have to go below 1.022? That might be a good ending point for a strong beer like that. If you can, you might try and force carb a liter or so and give it the old taste-test. That's what I'd do.

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