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Messages - euge

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General Homebrew Discussion / Chilling beer
« on: October 30, 2010, 06:19:56 AM »
I've got some crazy questions. One is- how long should a warm bottle of beer chill before opening?

I've been told 24 hours for homebrew because "most of the co2 is in the head-space" and that it takes being chilled to get the co2 into solution.

Sounds like BS but I've had experiences with Belgian brews throwing the cork when rapidly chilled in the freezer and their partner being quite a bit more sedate the next day.

I'm going to open a bottle of Chimay red I bought just over an hour ago. :D

All Things Food / Re: Fruit... pathetic
« on: October 30, 2010, 05:59:10 AM »
Since the subject is Fruit... pathetic how about this one:

I'm pretty sure there is a whole swathe of people in this country- generations even, that don't even know what a good peach tastes like. When I was a kid, and up into the 80's you'd better have a roll of paper towels handy when you bit into a ripe peach. Oh, you can get them year-round almost, but they are insipid and hard.

It's gripe of mine about fruit. Apples, bananas, limes have stayed pretty good while others have declined in quality while maintaining an exceptional appearance and availability.

Occasionally, I'll get one or two peaches that are ok, but then they're only half-ripe and will get moldy if you don't eat them within a day or two.

All Grain Brewing / Re: Why mash for 60 minutes?
« on: October 30, 2010, 03:25:18 AM »
That is a really great point. So how do you feel about thinning the wort to increase fermentability in combination with this shortened time technique?

All Things Food / Re: Try the new non dairy Almond Milk!
« on: October 30, 2010, 03:19:23 AM »
My colleagues all perked up when I said Horchata! They got real excited.

Remember I'm the only Anglo here...?

They say it isn't cooked but soaked and strained.

All Things Food / Re: Fruit... pathetic
« on: October 30, 2010, 03:10:43 AM »
Yeah it degenerated fairly quickly.  :P

All Grain Brewing / Re: Never Seen This Before
« on: October 30, 2010, 03:06:59 AM »
Sounds like you did the right thing and got a physical opinion and a taste test.

Now you can chalk it up to experience and move on with your brewing. A learning opportunity if you will...

Yes it is a strange obsession but it is ours.  ;D

All Grain Brewing / Re: Why mash for 60 minutes?
« on: October 30, 2010, 01:51:33 AM »
I used to go for 90 but now no longer than 60. I do thinner mashes 1.6 qts per pound and 45 minutes is fine. 

Think I'll try 30 next time and see. Good question.

Kegging and Bottling / Re: help under carbonated beer with too much foam
« on: October 29, 2010, 06:47:52 PM »
Try disconnecting the co2. Vent the keg slightly. Pour a beer. See what happens. Might be as simple as 10psi is too much. The beer line is 7'? Maybe shorten that to 5'.

All Things Food / Re: Try the new non dairy Almond Milk!
« on: October 29, 2010, 06:37:00 PM »
More importantly- can one make cheese out of it? ;D

I like vanilla soy milk from time to time. Had the Ricedream too. The almond milk has been around for a while, just never tried it. Will do so if I can find a small carton. Does it come in liters?

The Pub / Re: Fishing With John.
« on: October 29, 2010, 06:32:00 PM »

Thanks cap! This is the type of show I like!

I just sent an email to myself so I can watch it on my phone at work tonight. ;)

Interesting. Glad that it works. It's a modified fly-sparge. Might not be so great for us batch-spargers. ;D

I use grants and dump them into the kettle after the last of the second sparge water is in the tun. Then I run into the grants again, though I guess the kettle would work. However, I keep my tun a good distance away from the burner and at the same height as the kettle for safety reasons.

If you really want to save space and use less equipment how about brew in a bag?

All Grain Brewing / Re: Mashing Methods
« on: October 29, 2010, 06:16:42 PM »
Definitely the best introduction to mashing for a home brewer is How to Brew by John Palmer.

He breaks it down extremely well. There are different approaches/methods be it equipment, heating, handling and lautering. But in the end the grain has to sit and mash until converted.

All Grain Brewing / Re: Ph question for IPA recipe
« on: October 29, 2010, 09:38:21 AM »
I generally use Briess, and I've heard mixed things about Rahr.  Then again I've also heard mixed things about Briess,so that doesn't mean anything.  I think Rahr and Briess should be very similar, but someone else may have a different opinion.  I don't think it's about your malt at this point.   :-\

Jeez tom.  ;D ;D ;D

All Things Food / Re: Sous-vide
« on: October 29, 2010, 08:14:39 AM »
That is what I'm talking about! That looks like a massive half of a burger! :D Hungry now...

Thanks for the advice on no adding oil or butter. That's something I'd try being all clever... ::)

All Grain Brewing / Re: Never Seen This Before
« on: October 29, 2010, 07:56:41 AM »
Nice. I'm excited to see what happens with it. ;D

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