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Messages - euge

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6511
All Things Food / Re: BBQ Style
« on: November 22, 2010, 05:10:55 PM »

6512
Personally, I do not get bright beautiful beer unless I secondary, cold crash, and lager; or use a post-fermentation fining agent. And I find the flavor of too much suspended yeast to be unpleasant, especially in hoppy beers, which can be biting and needlessly bitter when I don't clear out the yeast. I also like to reuse my yeast several times, and so I don't like putting anything (dry hops or polyclar or gelatin) in my primary vessel. So I frequently do a secondary. When do I not do a secondary? When I am brewing a cloudy style like a witbier, or when I am brewing a low-gravity beer with an English yeast strain, or when I just don't have time.

I like this statement. In my experience residual yeast can carry off flavors as well. An unhappy beer sometimes benefits from clearing.

6513
All Things Food / Re: BBQ Style
« on: November 22, 2010, 03:14:14 PM »
You could try the Alton Brown method. Season and wrap in foil. In a 250ish oven for about 2.5 hours. Then drain and reduce liquid.  Open foil and baste ribs with it. Pop in oven at 375 until carmelized.

6514
The Pub / Re: Beer drinking and brewing music
« on: November 22, 2010, 12:23:45 PM »
They've had massive airplay over the years. At least in my neck of the woods. Good band.

6515
The Pub / Re: Hop Sink
« on: November 22, 2010, 12:04:43 PM »
Beautiful! Nice artistic craftsmanship. Expensive?

It good to have someone who supports your passion. Looks like she has it too...

6516
Kegging and Bottling / Re: CO2 question.
« on: November 22, 2010, 12:01:34 PM »
This is not your problem, but is worth knowing . . . the CO2 tank valve is only sealed when the tank is all of the way closed or all of the way open.  If you are going to leave pressure on your kegs, make sure you open the tank all of the way until it stops, otherwise it will be leaking.  At least, this is what one welding gas supplier told me and another confirmed.

That is interesting. Leaking around the stem?

6517
All Things Food / Re: Bread Pre-ferments
« on: November 22, 2010, 11:58:20 AM »
I've always called it a poolish. And IMO the approach lends itself to making great bread.


6518
Kegging and Bottling / Re: Barley wine should i Bottle or Keg
« on: November 22, 2010, 11:49:36 AM »
Bottle it. I'm trying to finish a keg of BW and it's hard slow work.

6519
Questions about the forum? / Re: time
« on: November 22, 2010, 11:47:23 AM »
I had to change mine. Didn't really think that much of it except maybe it should have been automatically adjusted. But, surely there's a reason behind not having a daylight saving feature.

6520
Questions about the forum? / Re: Avatar Perception
« on: November 22, 2010, 11:45:02 AM »
Punatic I thought your's was carved out of stone.

I have Tuco cause I'm f'ing ugly. And he's my hero... ::)

6521
The Pub / Re: Anyone Watch 'Brew Masters' Last Night?
« on: November 22, 2010, 11:41:00 AM »
I wanted to see it but got distracted by Top Gear. Could have DVR'd it too. By the time I snapped was 3am and toooo late...  :(

It'll air again.

6522
The Pub / Re: Top Gear
« on: November 22, 2010, 09:55:23 AM »
Impossible to duplicate Jeremy Clarkson.

+1 I totally agree.

6523
The Pub / Re: Favorite movies
« on: November 22, 2010, 01:31:10 AM »
I gotta catch that.

Was held hostage a work with a showing of Frozen. Wolves eat. White meat survives...

6524
The Pub / Re: Top Gear
« on: November 22, 2010, 01:25:46 AM »
Hmmm. A Top Gear show with wooden American actors. Bump up the passion guys!

Not bad. Preconceptions aside the Lambo's are pretty awesome!

6525
All Grain Brewing / Re: 1st AG Effieency
« on: November 22, 2010, 12:55:29 AM »
Regardless, looking back on it 158F is pretty high by convention. I'm surprised you've hit 1.018 at all. So probably you really weren't that high due to the imbalances in a direct fired mashing process. Convection and mixing etc...

Try batch sparging at a single infusion temp- say 153F...?

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