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6601
All Things Food / Re: Chili
« on: November 15, 2010, 07:14:38 PM »
Stout or porter, whichever I've got on hand. But anything relatively dark with low hop bitterness will do.

I ruined a pot of borracho beans by adding one of my beers. Didn't think it was a hoppy beer but it ruined the beans by making them too bitter. So now I go for low hopped beers if adding to chili or beans.

6602
The Pub / Re: Favorite movies
« on: November 15, 2010, 12:37:52 PM »
Not my favorite movie, but we watch Christmas Vacation every year.  It's the only movie that I watch like that (year after year).

Sh!tter's full Clark

How about the 1983 A Christmas Story...? I'll watch it at least once this season.

6603
All Things Food / Re: What's For Dinner?
« on: November 15, 2010, 11:52:50 AM »
Sat I had grilled grass fed Angus: a choice NY strip and a top sirloin steak both marinated in fresh squeezed lime juice and cilantro.

Grilled medium and sliced thin most of it got vac-sealed in small portions. I'll be taking them to my geriatric parents at Thanksgiving. Also did two racks of St Louis style ribs. They'll get most of that too.

The next night posole from smoked country-style pork ribs. It was truly awesome and there's nothing left. Dinner? Tonight? If I'm lucky something barely edible from the cafeteria at work... :P

6604
The Pub / Re: Favorite movies
« on: November 14, 2010, 06:30:35 PM »
Barry Lyndon is a damn good movie.

And that he came to such a poor end... :'(

6605
The Pub / Favorite movies
« on: November 14, 2010, 05:31:39 PM »
Okay folks. Besides beer drinking I like movies. Sometimes they even go together. ;)

Favorite two movies of all time:

Segio Leone's 1966 Il buono, il brutto, il cattivo

Ridley Scott's 1977 The Duellists

How about yourself?





6606
Other Fermentables / Re: Kombucha
« on: November 14, 2010, 03:53:16 PM »
The Kombucha mushroom people,
sitting around all day.
Who can believe you?
Who can believe you?
Let your mother pray!

I heard that as I read the title! LOL

Bought a 16oz bottle of plain Kombucha tea at Whole foods for $2.50. It had a nice big scoby in there which I was assured could start a batch. Alas I read that it can be toxic so was spooked. Sat in my fridge for years until I threw it out.

Looked unchanged from the day I bought it.



The kombucha is a different animal. As they say it's natures sunshine.. I usually drink that at night.  Right after drinking it, I can hear the microorganism eating away at all the food particles that are deposited or stuck in my intestinal track.  When I wake up in the morning I go use the restroom, I then flush and leave the restroom a happy man; it really makes my day to have something so simple like that go so smooth.

Regularity is indeed a fine thing! I may have to revisit this idea.

6607
It's not optimal but sometimes I recap the big bottles and finish next day. And some of those big brews are deceptive. Alcohol bite is so well hidden then you look at the label... :o

6608
I'm downloading the mp3.

I like beer that doesn't get you bombed after 2 pints. And as homebrewers we can brew as strong as we want. I'm sure everyone goes through their high alcohol brew phase. Pretty much stay below 12.5 brix now except for the rare brew like an IPA.

Session beer's where it's at IMO. +1


6609
I just ran-out of starsan sanitizer.  I have to transfer some beer, and apple cider from the primary containers over to some corny kegs for aging and conditioning.  Can I used house hold bleach to sanitize the stainless steel corny kegs.  I'm thinking, If I rinse the corny's after sanitizing them with the chlorine bleach, the metal and the beer flavor should be okay..Right?

Does this sound okay?    

No!

Bleach is corrosive to Stainless.

6610
All Things Food / Re: Sourdough Time!
« on: November 13, 2010, 12:57:06 PM »
One of my main motivations for getting a KA is the pasta attachment.  If I never had to hand roll another batch of pasta, I'd be a happy guy!

The pasta attachment is one I need to experiment with this year.

I have yet to make pasta with the KA.

Is it hand roll with a dowel or rolling pin or with the clamp on counter top pasta machine? Cranking the pasta machine isn't hard, but then I'm not old and arthritic... ;)

6611
Yeast and Fermentation / Re: Underpitching Yeast
« on: November 13, 2010, 11:22:28 AM »
This also leads me to the rant, why doesn't Wyeast or Whitelabs produce a larger pitchable size for more typical brewing conditions (SG:1.05).  Per Mr Malty's website a single vials is really only pitchable to 1.03 (I know this is debatable and subjective but following it has lead to some decent beers IME).  I'd happily pay more...

Yeah, but unfortunately most people wouldn't.  As far as I understand, it's just a question of economics.

This might be THE question for some. Why not double/triple the capacity of the vial? Charge an extra $2. Educate homebrewers that this is indeed enough yeast for most beers (ales). Chris has to harvest more yeast, but it would set him above the competition.

I've heard Chris defend his one vial no starter product when interviewed by Jamil. Obviously, he's in the business of yeast selling but maybe he isn't as concerned with under-pitching. It might be his response too. I'd put the question to Jamil as well and see how the answers match up LOL.


6612
Commercial Beer Reviews / Re: Chimay
« on: November 13, 2010, 01:26:46 AM »
Getting a bit colder. It was  $1.75 off on the Chimay Red 75cl tonight so bought two and chilled at the same time. Inspected the differing translucencies of the glass. First cork says 3/10- eight month. Tastes like a Premiere...

The brewery must have a wide latitude. Why?

The second bottle...

I'm reading the back. Blah Blah Blah... never pasteurized... serve slightly chilled...? So I'm doing a web search. Eddie murphy Raw is is on.

All relaxed after the first bottle I have the 2nd bottle on the table twisting the tab and BORP! the cork and cage fly off the bottle! This beer measured below 50F. Optimal.

Why does this cork just only say 2010? The cork ripped out of my hand. Awake now. The beer is fiercely carbonated. Almost harshly so. I like it better.

Hey, it's the same beer.

Makes me a little more confident as a brewer.  8)






6613
Commercial Beer Reviews / Re: 2 Below by New Belgium
« on: November 13, 2010, 12:40:22 AM »
Oh? I've seen it on the shelves before. Will look for it. Got a description?

6614
Kegging and Bottling / Re: Mix & match?
« on: November 13, 2010, 12:36:36 AM »
Yes. But I don't like doing it. Beer.

6615
Yeast and Fermentation / Re: Underpitching Yeast
« on: November 13, 2010, 12:35:52 AM »
I'm far from an expert. What I know is what I've experienced, heard and read. I don't make starters usually because dry yeast is too easy. Plus my beers usually are about 1.045-50. Not too much for a 11g pack of hydrated yeast to handle.

That being said, your questions is are excellent and should be addressed by the experts.


The question about temp and growth is interesting. Worry more about temp first then pitch rate? For outstanding results what my experience has taught me is that pitching an appropriate population of healthy actively fermenting yeast produces the best beer. Hands down.

One vial of yeast? How about a two gallon batch and then top-crop and pitch into your five or another 2 gallons. I think the idea is that you don't want much yeast growth but healthy activity at the right temp.

For #4 Lagers or ales. I think at ale temps under-pitching will still net you your attenuation. However, under-pitching a lager will give you problems at a cool temp according to John Palmer. A tidbit from the member's only content... ;)

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