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6646
I have several cans of syrup; lager, bock, IPA, etc... and don't have any white sugar. I want to brew some beer now. can I use 1.5 or 2 cans of syrup instead of 1 can and white sugar as the recipe on the can describes? any body got any ideas?

Yes use 2 cans. You are the master... Lager and IPA probably will go together well just use the IPA yeast if you are fermenting at ale temps. ;D

6647
The Pub / Re: Babalu
« on: September 19, 2010, 11:12:52 AM »
This is fantastic! Does it mean he won't go into longterm acute care but into rehab since he is waking up?

6648
Beer Recipes / Re: How does this sound?
« on: September 18, 2010, 06:39:37 PM »
Just finished with two bottles of braggot. First one had rounded out and I could taste the caramel malts really well, but the second one tasted wrong. Dumper. I'll give them to the neighbor. ;D

But in a Porter I bet you could get away with 10-15% sugar based on honey. Steeping grains already mixed?! Use them!

6649
All Things Food / Re: BBQ Style
« on: September 18, 2010, 06:29:58 PM »
I was thinking of doing just salt and fresh cracked pepper. I'm using a combination of mesquite charcoal and pecan and getting a nice flavor. I can see the smoke and the meat. No rub...

Haven't used sauce in a while either. It's good without it.

6650
Beer Recipes / Re: Porter vs. Stout
« on: September 18, 2010, 12:57:28 PM »
even if it tastes a thousand times better than Guinness

everything is a thousand times better IMO ::)  actually, i tend to like porters quite a bit and i know there is little difference, but i developed a distaste for guinness when i was in hong kong many years ago and now if something is called a stout i shy away.  go figure.

Not much of a Guinness fan myself though I certainly put enough of it away in the 90"s. To me a Stout tend to have Black Patent in it. That's the only real difference that I can see from a Porter and it really is confusing otherwise. My extreme distaste for Black Patent in a beer no matter how little has me avoiding most commercial examples, though Rogues' Shakespeare Stout is pretty darn tasty.

Take a gander at the BJCP guidelines:
Stout
Porter

6651
Beer Recipes / Re: How does this sound?
« on: September 18, 2010, 12:47:44 PM »
I did a braggot over two years ago and didn't like the results. However, inspired by this thread I dug two of the bottles up and just put them in the fridge. Will report back later.

Thought it was a bit too much honey myself. Based on my experiences with adding honey to beer a pound per 5 gallons is plenty.

6652
General Homebrew Discussion / Re: Sour Raspberry Abby
« on: September 18, 2010, 10:58:08 AM »
No it is carbonated fairly high in the keg. Just not sure how it'll take transfer to the bottles. I do have a DIY bottle filler that works pretty good, but not perfect. This beer will need to be over 3 volumes if I keep it. Am thinking of adding sugar solution made with ginger and maybe other flavors to bump the flavor and carbonation up. So, my concern is that after 2 years the yeast is completely dead.

6653
The Pub / Let's talk Grass
« on: September 18, 2010, 01:23:34 AM »
My St Augustine has nearly bounced back completely from the terrible drought last year due to a strategy of benign neglect, prayers, poison and infrequent but tactically last moment waterings and judicious use of the mower. The recent rains have helped tremendously it looks nice and I'm closing in on being weed-free. Well truthfully that'll never happen but one can dream...

OK I'll start:

When is the best time to apply hormonal treatments to kill seasonal weeds like Thistle and Crab grass? I couldn't keep up with the thistles when it got cooler last year.

Any lawn tips? Weed woes?





6654
General Homebrew Discussion / Re: What's Brewing This Weekend - 9/17 Edition
« on: September 18, 2010, 01:00:00 AM »
Was thinking alot about "Red Ale" but I think a Brown Porter would be appropriate based on my grain.

Chocolate and Roasted malt and Crystal 10. Too tired to mash will steep in pale DME.

6655
All Things Food / Re: BBQ Style
« on: September 18, 2010, 12:44:31 AM »
So on Wednesday I did a 7.5 hour smoke with Babybacks and wings. This time went low and kept it initially at 180F then raised it up to 215 for 4 hours. The thicker part of the rack could have went a little longer IMO but it's tender off the bone and tastes good. Amazingly the wings had stood up to the punishment- a couple got dried up a bit but the rest are still juicy.

I wasn't expecting a near double the time to smoke the ribs with such a small temperature difference. So is there a ROT to this? Are the benefits any greater by going that low and long or longer with the Babybacks or any rib cut for that matter?

The BGE can certainly go for a long time based on fuel usage. At 225 I bet I could go for 24 hours no problem.

6656
General Homebrew Discussion / Re: Too soon?
« on: September 18, 2010, 12:26:03 AM »
Well I decided to follow the recipe, but I will know what to point to if the aroma isn't where I would like.

How is it now?

6657
General Homebrew Discussion / Sour Raspberry Abby
« on: September 18, 2010, 12:23:42 AM »
Born on 8/13/08. Abby 5.6% ABV, FG 1.016 "The Forgotten One"

Found it was a little weirdly soured after a year in the keg so then used a strained Red Raspberry puree and aged another year in the keg.

It has amazing head, light mouthfeel and hop character with a mild flavor reminiscent of Raspberries. But, still there's that essential weird bug flavor that I didn't especially like in the first-place.

But it's Belgian...

Should I just bottle it with some fresh yeast and sugar for giggles? Maybe add some ginger and whatnot?

Or should it go down the drain?

I need the keg. It's contents are in your hands.

6658
Kegging and Bottling / Re: Post Keg Fittings... confused
« on: September 17, 2010, 11:44:57 PM »
I don't think the QD's are interchangeable per se. They are different colors and just try to fit the grey one (in) on an out" post and it can be a challenge getting it off. I think the "out" post is slightly bigger so it's QD "black" does fit easily on an "in" post. I suppose one could just use all of one type to eliminate this.

Also it could just be a case of needing some lube. Periodically I'll use a little bit of olive oil to lightly oil the post. It becomes very easy to place and remove. :D

6659
Equipment and Software / Re: Morebeer mash kettle and mash thickness
« on: September 17, 2010, 11:33:28 PM »
Yes it does.

6660
Equipment and Software / Re: Fermentation chamber ideas
« on: September 17, 2010, 11:03:55 PM »
I'd been thinking along those lines... Hamilton- nice work on the mini-walkin cooler! No place to put one however unless I build something outside ala Jamil Z.

I'm going with a TEC assembly and thermostat if I can get the price down. That way I don't have to swap ice-packs just like other guys.

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