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6646
All Things Food / Re: Al Pastor
« on: November 09, 2010, 11:49:01 PM »
We get it served on 5-6 tiny corn tortillas laid out on a plate. A little cilantro, onion and chile.

Cap- "Taco Riendo" is a play on words. Esta' Corriendo or loosely is running into running taco. :) Maybe running away...?

But Spanish is funny like that.


6647
All Things Food / Re: Sourdough Time!
« on: November 09, 2010, 11:32:52 PM »
Mainly, gluten helps hold in the co2 cause the dough is stretchier, resulting in a better spring in the oven and a better crumb.

6648
Thanks I will try some tomorrow. 

6649
The Pub / Re: Beer Lubricated the Rise of Civilization
« on: November 09, 2010, 12:51:45 PM »
As with a lot of fermented/moldy foodstuffs I think the discovery of beer was probably a hunger issue. Stored food went "off" and I'm not eating that! was cast aside when nothing was left and starvation became an issue.

And a wonderful discovery was made...


6650
Kegging and Bottling / Re: fizz problem...
« on: November 09, 2010, 11:37:58 AM »
That^^^ is a great idea. I do something similar already and thought of building one to monitor my primed kegs to track how the pressure builds.


6651
Yeast and Fermentation / Re: Another Nottingham Recall . .
« on: November 09, 2010, 11:32:28 AM »
I think you're right. It was only about $4 worth of yeast. Why create a headache for myself when it could be avoided altogether.

6652
All Things Food / Re: Pizza Fatta en Casa
« on: November 09, 2010, 11:30:29 AM »
Outside of the States the worst pizza I ever had was in Athens. However, none of us had had any in nearly a year so we scarfed it up and returned to the restaurant day after day. Ever since I have been partial to onion pizza- which is all they served.

The BEST was in Stockholm. It might have been the finest I've ever had. How those Swedes managed to make such a fabulous pizza is beyond me. But they did.

I also had the best lasagna in Copenhagen. It looked and was served exactly like the lasagna in Northern Italy- which was pretty darn good. Better than American casserole style.

6653
Yeast and Fermentation / Re: Another Nottingham Recall . .
« on: November 09, 2010, 11:17:57 AM »
Still have the two packets. Considering pitching both of them into a one or two gallon test-batch, which would be a "starter" for another bigger batch.

Anyone see a problem with this approach?

I do have a loose philosophy of when in doubt throw it out...

6654
Equipment and Software / Re: Kettle Questin Beginner
« on: November 09, 2010, 10:21:32 AM »
I LIKE that kettle. If I went with weldless bulkheads/valve setups should I use a stainless or brass with this aluminum pot?

I went with stainless on my aluminum kettle. Noticed a little bi-metal corrosion where the nut pressed against the bulkhead- so put another o-ring on the inside. Seems to have solved the problem for now.

You'll need to pickle brass before it's first use.

6655
Ingredients / Re: hot cocoa
« on: November 09, 2010, 01:41:43 AM »
I added about 1/4 cup of unsweetened cocoa powder to the boil in a dark ale. Never could tell it was chocolate, but there was a "richness" to it. Very drinkable. That batch went quickly.

6656
All Grain Brewing / Re: Your FIRST all grain?
« on: November 09, 2010, 01:31:02 AM »
Avoid dark beers so you don't have to sweat pH issues.  Something along the lines of an APA or blond ale would be good choices.

That's a good point, that I forgot about.  It helps to know what kind of water you're dealing with (hopefully from previous EG brews).  Don't forget though that for some of us not "sweating ph issues" means having to brew dark beers.  All depends on your water.

As I read down this thread was thinking- man what about the dude's water? Nice to brew but maybe a "blonde ale" might taste like crap if he doesn't have the water for it.

Mine was a Brown ale/Bitter and it was awesome. Only by accident did I brew a beer just about right for the local water. I ignored the obvious and had erratic results after that when I tried to brew lighter beers. That knowledge was available to be sure but not given freely by brewers in that forum (not this one).

So I suggest getting a report of your local water if you can. Might be available online. Regardless, you should go to John Palmer's How to Brew and read up on this chapter including, and most specially the part about water. Utilize the nomograph- it will save you some grief.

You might consider this. http://www.homebrewersassociation.org/pages/lets-brew/get-schooled/master-the-mash



6657
All Grain Brewing / Re: Using wort for priming sugar
« on: November 09, 2010, 01:00:13 AM »
1.  Is there a routine calculation I can use to determine how much of the wort should be used to prime my beer for bottling?

2.  I fear that using priming sugar (corn sugar, or even table sugar) my cause a tongue coating film sensation on the tongue after drinking the beer.  If this fear is unfounded, what else in an all grain recipe could cause that?

- - A recent Belgian Pale Ale recipe sampled before priming sugar was add left my palate clean, after adding 6oz corn sugar and 1oz table sugar (sorry, I ran out of corn sugar and used 1oz table sugar in desperation) to a six gallon batch it leaves a distinct coating sensation on my tongue after drinking the beer.

I know you veterans can set me strain on this rookie dilemma.

- Jim

I think you're talking about body and mouthfeel which can be affected by carbonation. But, is this something you've experienced before? Or admire in favorite styles?

As far as calculations people use wort, extract etc. http://tastybrew.com/calculators/priming.html

6658
Beer Recipes / Re: SMaSH recipe
« on: November 09, 2010, 12:44:28 AM »
It usually is a success for me if I have the water right. I did do a SMASH with Perle. It tasted like I was drinking potting soil. I never noticed Perle's "earthy-side" until it was used it at 60,20,10 and 5 in what constituted as an Amber ale. Used Briess 2-row. Cleared up after some conditioning or maybe I just got used to it...

So I guess my point is consider the entirety of a hop's character. Nearly poured that beer out until I realized (pointed out to me) that the hops were making the beer taste that way.

6659
(22oz. more or less)

A coffee bomber?

(is it bad form to quote oneself?)

No. Not on the AHA...  ::)

I have one of those eye-talian aluminum espresso-pot jobbies.

It'll produce a 16oz cup of espresso if I pack it right. But I settle for 12oz and consistency. That'll put lead in your pencil.

Built a roaster out of a popcorn popper years back and produced some awesome coffee. And I have about 5-10# of various green beans that are about 5 years old. Any good you think?

6660
The Pub / Re: Beer Lubricated the Rise of Civilization
« on: November 08, 2010, 11:16:53 PM »

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