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Messages - corkybstewart

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All Things Food / Re: green chiles
« on: November 24, 2010, 05:29:43 AM »
50/50 chile and garlic is pretty intense, even for me.  I love pico-but it's probably 50% tomatoes, 40% peppers(chiles and jalapenos) and the rest onion, cilantro and garlic.  How hot are these peppers?  That's pretty variable. The Big Jims I bought are pretty damn hot but we use them when we want chile flavor without the severe burn, but the Barkers from the same farm are just plain hot(but tasty).  We make the pico and use it on chips, fried eggs, omelettes, hamburgers, hot dogs, etc.  Down here  it's a staple food.

All Things Food / Re: BBQ Style
« on: November 24, 2010, 12:33:32 AM »
I'm going to smoke a 13 pounder and cook a 12 pounder in the oven.  Any suggestions for a brining recipe for the smoked one?  It will be smoked over applewood probably, with maybe a little pecan thrown in there.

The Pub / Re: Passsword problems
« on: November 23, 2010, 06:33:13 PM »
I run AVG daily at home on the laptop, but supposedly we have a network wide anti-virus here at the office.  I'm putting AVG back on this computer right now.

The Pub / Passsword problems
« on: November 23, 2010, 03:50:50 PM »
This is only beer related in that I am having hell with passwords on here, and beeradvocate.  I'm guessing my computers have been hacked, my passwords on these sites along with my gmail and yahoo accounts have to be reset about every hour since Saturday.  I've run my virus scans, Spybot S & D, Lavasoft Adaware, and nothing turns up but I'm getting pretty tired of no access to the sites I visit most often, especially my work email account(gmail).  Any suggestions from you tech savvy people?  My office computer tech is stumped.  The next step is to wipe this computer and my laptop and start from scratch, but I don't know it that will accomplish anything.

Other Fermentables / Re: braggot
« on: November 23, 2010, 01:05:40 AM »
but looking back my research was poor, my plan/recipe even worse and it was hopped wrong and too low and way too dry. I added the honey at the end of the boil and still didn't get much "character."

euge, I think the approach to making a good braggot surprises a lot of beer brewers. I can tell you that my first braggot was a joke.
Mine was certainly an unplanned half inebriated effort.  I had done the robust porter and checked the gravity of the runoff once my kettle was full.  It was still about 1.030 so I decided to top off the mash and make a braggot with honey bought for a mead.  After I brewed it I did a little research.

The Pub / Re: Anyone Watch 'Brew Masters' Last Night?
« on: November 22, 2010, 09:14:42 PM »
I taped it.

People still use tape? :)

Got my season pass set on Tivo.  Couldn't watch last night because I was watching the Pats game that I Tivo'd from earlier in the day...too stressed out to watch anything else after that.

I meant to recorded on DVR.  :D

I'm still using an old VHS machine....
I don't have any of that new fangled stuff.  No Tivo, no DVR and my VHS hasn't worked since my son realized that a peanut butter/jelly sandwich was the same size as a VHS cassette.  It went in easy, but it didn't come back out no matter how hard you pushed the eject button. :'(

The Pub / Re: Anyone Watch 'Brew Masters' Last Night?
« on: November 22, 2010, 01:31:48 PM »
It came on at 11 PM here so I didn't see it.  Hopefully they'll show it again earlier in the evening.

Kegging and Bottling / Re: CO2 question.
« on: November 22, 2010, 12:23:10 AM »
By no apparent leaks have you tested it with a Starsan solution on all the connections?  If so then you may be right that it's going into solution.  In 15 years of kegging I've never tested my setup like that :-[

I just doughed in with 12 pounds each 2-row pale and wheat, 1 pound Crystal 60 foe my Gumballhead clone attempt.  The hops schedule will be 2 oz's of Amarilo at 60, 20,10,5, and flameout.  I'm not an IPA fan but I do love Gumballhead.
Euge, I know how you feel about Midland.  I have to go there at least once a week.  It's only 2.5 hours from here but I don't have the scenery that you have, all I see are pumpjacks and tank batteries.

General Homebrew Discussion / Re: For you brewers who are broke as I am.
« on: November 19, 2010, 06:50:41 PM »
I feel your pain.  I took a 45% pay cut back in March of 2009 and just got it back 2 months ago.  With the next paycheck I'll be back to having a cushion.  If it weren't for bulk grain purchases and a freezer full of hops when the ax fell I would have had to almost quit brewing.  As it was I learned to brew with dry yeasts with good results and I had to drop a lot of my "research'" purchases.  But I also have brewed a lot more reasonable strength beers that I find I enjoy more than the 1.120 dopplebock or Imperial stouts that I used to have on tap all the time.

General Homebrew Discussion / Re: Beginner's Post, Seeking Vertan's Advice
« on: November 19, 2010, 06:24:33 PM »
I've got glass, plastic and stainless steel fermenters and I challenge anyone to figure out which beer was fermented in each type. As long as you use acceptable equipement brewing is all about the brewer and his/her attention to detail. 
Plastic is great for short term fermentation, up to 5 or 6 weeks, and that's longer than 90% of the batches you brew will be in the fermenter.
Buckets are easy to clean, easy to store and if you drop one it will not shatter and cut your foot off.

I'm on call but I hope to brew 2 batches.  Tomorrow a Gumballhead type beer with lots of wheat and Amarillo, Sunday something dark to rack onto a oatmeal stout yeast cake.  Hopefully work won't interfere with life.

All Grain Brewing / Re: Smoked beer help please?
« on: November 19, 2010, 01:44:40 AM »
So a question for the home malt smokers.  I have a small bag of Cherry shavings.  Should I smoke malt with that?

I also plan to use the small bag of Crabapple shavings to smoke some malt, just becasue.

Tom - thanks for the clarification on the bandaid coming from 4-ethyl phenol.
Again I've just done one beer with home-smoked wood but it did turn out far better than I thought it would.  I used apple wood.  I have a Brinkman smoker grill with the firebox on the end.  I built a small fire of just apple chunks and kept it going for about 1.5 hours.  The heat never got more than about 10 degrees above ambient.  I've also got pruned branches from peach, apricot and pecan trees, I may try the peach/apricot next time.

My work schedule years ago kept me from racking to secondary a lot of times-I'd brew, be gone for 2-3 weeks and come back and just bottle it.  I realized after a while it didn't make any difference in my beer so being lazy I quit using glass secondaries.  I've left beer in primary a month, rarely longer than that and never tasted any meat or off flavors.  Once and Imperial stout that tasted like kerosene when it got to FG tasted perfect after a couple more weeks in primary. 
Once I rack my beers to kegs the kegs usually sit a month or more until I need them so that's my secondary. 
If you've brewed 93 batches with secondary and never had an oxidized beer why even consider changing?  There are as many "right" ways to brew as there are homebrewers, that's the beauty of this hobby.

All Things Food / Re: What's For Dinner?
« on: November 17, 2010, 10:01:15 PM »
Monday was smother beef/bean burritos, last night grilled chicken with stir fried squash medley, tonight I have no idea.  My problem is I never know how many people will be around for dinner so I can't really plan meals in advance.

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