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Messages - euge

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All Things Food / Re: Fruit... pathetic
« on: October 26, 2010, 06:06:10 PM »
I beg to differ about fructose. Again because it is so readily absorbed by the body that it causes a massive insulin spike. It is not a low glycimic food. Just because it comes in a fruit package doesn't automatically make it one of the healthiest.  Sucrose is marginally better.

Individuals need more complex carbohydrates on a consistent basis than they need fructose.

General Homebrew Discussion / Re: Ring around the collar in fermenter
« on: October 26, 2010, 12:09:46 PM »
After soaking the fermenters in PBW solution and emptying out the yeast and hops, I'm left with a very pale yellowish "ring around the collar" immediately above the beer level.  I'm able to remove the ring with a spray wand, but it is hard to see if any of it is left behind.  Is the ring around the collar hop oils?  How important is it to remove it? RDWHAHB? 

I'm assuming they're plastic buckets. Mine have been stained yellowish for a while now- they get that way after the first fermentation. I use oxyclean and a soft cheese cloth type material to remove any left over particulate. The hardest part is the "ring". Otherwise nothing to worry about as long as it is clean and replacing isn't necessary unless the plastic is deeply scratched or damaged somehow.

I think it's the hop oils and the acidic environment causing it. Presumably, the more hops one uses the worse it gets. RDWHAHB

Equipment and Software / Re: 15 gal Kettle for 5-6 gallon batches
« on: October 26, 2010, 11:59:51 AM »
If you don't mind Aluminum you can find for half that or less.

As far as pulling the trigger:

Dooooo it... You'll be pleased with the performance.

Kegging and Bottling / Re: Thermometer for Rubbermaid Cooler?
« on: October 26, 2010, 10:57:04 AM »
A long stemmed thermometer might help.

Used to obsess about the temps- they are important, but once I feel it is close enough I close the lid and walk away.

Too high and a handful of ice usually will drop it right to where I want it.

All Things Food / Re: Fruit... pathetic
« on: October 26, 2010, 10:45:27 AM »
Fruit is good for you in moderation. It has the worst kind of sugar- fructose. However, I'd skip a soda to eat an apple or orange any day! BTW I don't drink soda, I figure beer is bad enough.

All Things Food / Re: Cowgirl's Country Life
« on: October 26, 2010, 10:42:21 AM »
Great site! Inspirational. The fattie piston is a great idea...

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....

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.

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... ;)

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...

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 don't get ya home.

Nice. I will be making cheese soon.

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

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.

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!

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.

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