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Messages - euge

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6421
General Homebrew Discussion / Re: cooling my wort (new brewer)
« on: October 21, 2010, 09:56:44 AM »
All that being said I've done extract partial boils and added water straight out of the tap to cooled wort at least ten times and no infections.

The ice ought to stay in containers until ready for use. Store bought ice probably very risky.

Good luck.

6423
Equipment and Software / Re: Denny's Mash Tun
« on: October 21, 2010, 09:40:13 AM »
And, they don't need a bung with the Coleman 70qt. The tubing fits the drain perfectly if you buy 1/2" OD 3/8" ID.

6424
Other Fermentables / Re: Milk?
« on: October 21, 2010, 09:37:08 AM »
I'm not all that eager to try this though I will eat the hell out of some moldy stinky cheese.  ???

Thinking about the anecdotal health benefits and their citing the longevity of Caucasus peoples; I'm more inclined to believe they benefit from a diet extremely low in processed foods and that they probably walk(ed) everywhere.

6425
Other Fermentables / Re: Kvas
« on: October 21, 2010, 12:59:52 AM »
Sounds like beer to me. Bible beer. It's probably still a little sweet?

6426
General Homebrew Discussion / Re: A day in the life of a nano brewer
« on: October 19, 2010, 11:14:54 PM »
Naw. This is great. These guys are entrepreneurs. They obviously have customers. My hat is off to them. It was heartening to see them doing the good work.

6427
Yeast and Fermentation / Re: Dissimilar Yeast Flocculation
« on: October 19, 2010, 11:09:41 AM »
That's a good question. My instinct says no. But no experience so maybe it will?

You'll probably need a fining agent.

6428
All Things Food / Re: PA Dutch
« on: October 19, 2010, 10:54:30 AM »
Or Moon pies...

But that's a Southern thing (I think).

6429
The Pub / Re: Babalu
« on: October 19, 2010, 10:38:16 AM »
It's going to be an amazing day when we see the first post from Jeff.

That's gonna be one hell of a thread!

C'mon Jeff! Each day you're doing better. Long row to hoe but you'll get there!

6430
All Things Food / Re: Ethnic and Regional Cooking
« on: October 19, 2010, 10:30:51 AM »
Salivating! ;D

Cooking my lunch right now. Bean soup... :-\ Wish I had some shrimp right now!

I like making my own pasta, but don't find it to be significantly better than dried, with the exception of gnocci. They are alway better fresh.

6431
All Things Food / Re: Cheese and Cheese making
« on: October 19, 2010, 10:27:20 AM »
One would have to heat it gently and slowly. Then hit it with some heat to crisp it up a bit. Or one could use harder cheeses like feta that really don't melt very well.

6432
All Things Food / Re: BBQ Style
« on: October 19, 2010, 10:24:18 AM »
Looks like they took on a bit more color this time.
Yes, definitely some nice color developed.

I'm thinking that smoking in a smaller container next time will help concentrate the smoke and thus the smoke flavor.  Maybe the grill is just too big and empty for the amount of smoke given off.

How about using a cardboard box with a lesser volume?

6433
All Things Food / Re: BBQ Style
« on: October 19, 2010, 01:45:44 AM »
Looks like they took on a bit more color this time.

6434
Yeast and Fermentation / Re: Using Wort for Starter
« on: October 17, 2010, 10:42:45 AM »
Well, you're supposed to boil it again.

6435
The Pub / Re: Distilling
« on: October 16, 2010, 11:49:45 AM »
Well, maybe more laws concerning distilling could be created. For instance a special home-distilling permit if one has taken the required training courses and completed certain exams. At this point the permit holder would be expected to know how to use the proper equipment and practice safe distillation. Perhaps also there would have to be an equipment inspection at some point.

My concerns are that it isn't to be trifled with; gaining experience in the company of a knowledgeable distiller would be optimal. I'm not against distilling. Just don't want anyone to get hurt either from an accident or bad booze because they found some info on the web and decided to "try it".

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