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Messages - euge

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6466
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.

6467
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!

6468
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.

6469
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


6470
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.

6471
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.

6472
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?

6473
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.

6474
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.

6475
Just got my first SS conical in the mail this week.

Nice.

6476
General Homebrew Discussion / Re: Ask the Experts - John Palmer
« on: October 23, 2010, 12:36:36 AM »
I'd like to taste the man's beer dammit! Just joined! :D

6477
All Things Food / Re: BBQ Style
« on: October 22, 2010, 10:37:51 PM »
Trying to decide what to BBQ this weekend.  ???

Maybe some ribs or some smoked fish or...?
This is a picture of beauty.  :)



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!

6478
All Things Food / Re: Cheese and Cheese making
« on: October 22, 2010, 10:26:16 PM »
This is what I have.

http://www.hoeggergoatsupply.com/xcart/product.php?productid=3268&cat=35&page=1

http://www.hoeggergoatsupply.com/xcart/product.php?productid=3265&cat=35&page=1

I'm sure the pressure changes with the different diameters, but I'm to lazy to figure it out. I have only used my 6" diameter hoop

[/quote

Jeeze that's not cheap! But like brewing, some things you can DIY and some are better to buy.

How about dumping a couple large containers of large curd cottage cheese in one of those molds? Is that farmer's cheese? Back in the 90's I lightly pressed some in a cheese cloth and got a couple cups of dry curds. I wanted something more solid.

I'm figuring cottage cheese wouldn't have the culture in it to make just any cheese but maybe more of a time-saver.

6479
Commercial Beer Reviews / Re: Shiner Holiday Cheer
« on: October 22, 2010, 09:47:54 AM »
Not my favorite Shiner seasonal, but not too bad.  I wonder, though, how it would work in pecan pie or holiday baking?

Was wondering about cooking with it. Have 4 bottles left. Maybe a BBQ sauce?  :D

6480
General Homebrew Discussion / Re: Ask the Experts - John Palmer
« on: October 22, 2010, 02:52:42 AM »
Gosh durn it. Where's my credit card...?  :D

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