Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Messages - euge

Pages: 1 ... 440 441 [442] 443 444 ... 511
Yeast and Fermentation / Re: Beer Suffocation???
« on: October 08, 2010, 10:58:22 PM »
Is any part of your fermenter touching the wall? And, how often does your freezer kick on? The placement and treatment of the temp probe is in the best spot? The temp of the air inside the space will fluctuate more readily than the mass of the liquid inside the fermenter.

I'm still suspecting the brew being kept consistently and steadily cooler than what you're used to.

All Things Food / Re: BBQ Style
« on: October 08, 2010, 12:04:19 PM »
I also did a thick rack of babybacks that night. Honestly it's not my favorite cut but it's all the store had. I prefer the meatier St Louis style cut. So I picked the thickest and most uniform rack I could find.

Regardless, inspired by Cap's "salt only" meat I decided just to do salt and pepper. No brining. No injecting. No rub. Plenty of coarse salt and pepper right before smoking for six hours at 225. I can honestly say these ribs turned out pretty darn good. Great flavor. Nothing disguising the meat. Just the smoke, the concentrated rib flavor and the soft and crunchy texture of the meat.

The previous rack (St Louis) was injected and rubbed. I actually got complements on them from people at work who don't often offer such comments. Hmm. Guess adding "pie-spice" to the rub and injection marries well with the meat too. But they were a little sweet for me, and that comes from my injecting process. Easily fixed.

So I'll definitely do salt only in the future. Anyone else try this? If not may I suggest...?

Other Fermentables / Re: Cider with Spontanious Fermentation.
« on: October 08, 2010, 11:30:36 AM »
My first experience with hard cider was when I was about 11, we discovered a jug that had "turned" but my brother and I drankit anyway. It was also my first experience with intoxication. We drank a lot of it. I think I almost pooped my pants a little that night. I dont know, maybe I really did poop my pants and I "blacked" it out.

Ahh good times... great memories... ;)

From what I've heard "spontaneous" always has the best flavor but when it goes bad on you it's real bad. Why not do a side by side this year?

Ingredients / Re: Water help needed...RA=450
« on: October 08, 2010, 11:24:03 AM »
Add more. This is an established recipe- yes? Try it and see how it turns out opposed to your prior efforts.

All Grain Brewing / Re: Alcohol Bitterness
« on: October 08, 2010, 12:14:23 AM »
Starting to see what corn squeezins might taste like. The Everclear isn't half bad.

All Grain Brewing / Re: Alcohol Bitterness
« on: October 07, 2010, 11:12:03 PM »
...diluted 10ml EC and 10ml pure water. Generous sip. :o!!! Holy cow that reminds me of some Wild Turkey 101! :o Cough...

Diluted it further- more like 4 to one. I got astringency and then a bitter note at the finish. Sweetness throughout and on the lips.

All Things Food / Re: Ethnic and Regional Cooking
« on: October 07, 2010, 11:05:46 PM »
Gonna be a lot of cheese eating going on too. :)

All Grain Brewing / Re: Alcohol Bitterness
« on: October 07, 2010, 10:59:59 PM »
How much did you dilute it?

I picked up a bottle of everclear 151 (we can't get the 190 stuff here without a permit).  I diluted it 50/50 with water and tried it.  There is a little bit of sweetness in the finish, and there is a drying sensation that is more like astringency to me, but nothing I would call bitterness.  Maybe we're just wired differently.   :-\

I brewed a bitter a while back and thought it was a tad bit earthy from the hops. My friends said "floral"...  But any way let me try it again...

All Grain Brewing / Re: Alcohol Bitterness
« on: October 07, 2010, 10:13:25 PM »
Well I tried it yesterday. I diluted with RO water. Yes there was a faint bitterness. But also sweetness.

Equipment and Software / Re: Cutting a hole in my kettle
« on: October 06, 2010, 09:09:31 PM »
Make sure you get a big enough step-bit. It's 7/8"

It'll go fast as said before go easy cause it bites quick.

All Things Food / Re: BBQ Style
« on: October 06, 2010, 08:52:15 PM »
Wow. Incredible. Stuffed mine with onion, garlic and pepper jack, Used #1hot sausage and #1 ground pork and one pack of bacon.

Ate four sandwiches. Whew.

The Pub / Re: Jumping Jehoshaphat - I own a house!
« on: October 06, 2010, 04:54:31 PM »
It's official.. the papers are filed and recorded and I now owe more money than I could make in enough years to be sickening, but hey.. she's mine!

The celebration beer is being readied as we speak!

Now let's see.. gotta pack, gotta paint, gotta build a gate, gotta find a handyman, etc... oh boy!

That is awesome man! Can I see a metal roof in your future? Hmm... 1000 sq feet? Nice yard and picket fence...

Drew, I don't think this is what they mean by going green...

I keed. Congratulations!!!  Get ready for the honey-do list. It grows exponentially.
My list inspires me to brew. Every time I get the urge to do some things on the list. I
drink a few beers until the urge passes.  ;D 8)

This is true! Watch out for "surprises" the first six months. Your projects will consume you if you let them.

All Things Food / Re: Sausage
« on: October 06, 2010, 04:45:29 PM »
I'd show mine too but I haven't made any yet. :D

Cap do you hang those with beneficial organisms?

All Grain Brewing / Re: Alcohol Bitterness
« on: October 06, 2010, 12:40:36 PM »
I store some 190 proof EC for cleaning and making tinctures. Usually keep half a gallon around. Very useful. Gotta get in the car in a moment but when I get back I'll "test it" shiver...

I'm planning on doing an American IPA today. My first ever!

Have to don my leadership cap and be in charge this weekend at work. :( No more brewing for the next several weeks. >:(

Pages: 1 ... 440 441 [442] 443 444 ... 511