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Messages - corkybstewart

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1231
Beer Recipes / Re: Gumballhead recipe
« on: September 26, 2010, 10:34:46 AM »
Great, thanks.  I have Amarillo, but a different recipe I saw called for Simcoe and I'd have to order some of that.  I can brew this recipe tomorrow.

1232
Beer Recipes / Gumballhead recipe
« on: September 26, 2010, 07:13:08 AM »
I'm not a hophead at all, but I had a 3 Floyds Gumballhead and really need to have 10 gallons of it on hand-soon.  Does anybody have a good recipe for this beer?  What kind of late addition hops do they use?

1233
I got stinking drunk while brewing once.  Ended up with a minor burn on my hand, found the bag of 20 minute hops the next day, forgot the Irish moss, and didn't write my recipe down.  The beer still turned out OK but since then I stay sober until I start the cleanup.

1234
All Things Food / Re: Finicky Eaters?
« on: September 25, 2010, 07:21:14 AM »
My daughter will go vegetarian for a few months at a time, then demand a bloody leg of lamb or T-bone.  It's no problem, it doesn't REALLY hurt to skip the meat at a meal once in a while.  But ever since my kids were tiny they never had issues with anything, either meat or veggie.  We told them when they were old enough to understand that we don't run a cafe, they don't get a menu at dinner time.  Eat what there  is or go hungry.

1235
Other Fermentables / Re: Vinegar anyone?
« on: September 22, 2010, 02:58:14 PM »
That sounds awesome, vinegar is so easy :)

i'm curious, why do you bother pasteurizing the vinegar when you bottle it?   It's not like anything is going to grow . . .
I'm an old guy, I went to the library and looked at a couple of books on vinegar making and they both said to increase shelf life the vinegar should be heated to 170F for 20 minutes, then cooled quickly before bottling.

1236
Other Fermentables / Re: Vinegar anyone?
« on: September 22, 2010, 01:41:18 PM »
I turned a batch of very mediocre pale ale into a very good malt vinegar a few years ago.  I also made a batch of cider just for vinegar.  It was truly amazing with crab or shrimp, it made the best West Indies I've ever tasted.  Right now I have a batch of malt vinegar almost ready to pasteurize and bottle, and I'm about to start batches of red and white wine vinegars.
I fermented the cider vinegar in one of my cornies, I left it in there over a year.  Back then I was very ignorant of the dangers of letting acetobacter loose in the brewery, but there's no way to know how many dozen batches of beer have gone through that particular keg over the past 10 years and yet I've never had an infected keg of beer. 

1237
Pimp My System / Re: Kegerator Showcase
« on: September 22, 2010, 07:48:53 AM »
Here's the inside with a bunch of bottled beer stored in the basket and on top of the kegs.  Also I have new tap handles that you can see the backs of.  I glued 1/32" steel strips to a rectangular piece of wood attached to the faucets, then I bought sheets of thick magnet paper to use as labels.  It's easy to change the labels as needed.

http://i362.photobucket.com/albums/oo65/rocdoc1/my%20beer%20stuff/Oktoberfest2009002.jpg[/IMG]

1238
Pimp My System / Re: Kegerator Showcase
« on: September 22, 2010, 07:42:29 AM »

Mine is a 12.8 cu ft sheathed in oak plywood with a solid oak collar

1239
Other Fermentables / Re: Lactose
« on: September 22, 2010, 07:24:43 AM »
I turned a crappy batch of pale ale into 4 gallons of excellent malt vinegar.  Then I made a batch of cider just for vinegar-crabmeat salad with homemade cider vinegar was amazing.  Right now I've got another batch of malt vinegar fermenting from a very lightly hopped pale ale.
On a side note being completely ignorant about the dangers of acetobacter I made the cider vinegar in one of my corny kegs.  That was 10 years ago, there's no telling how many batches of beer I've run through that particular keg over the years, and I've never had an infected keg of beer.

1240
The Pub / Good deed by an oil company
« on: September 15, 2010, 02:02:19 PM »
I have an employee whose wife is on the priority list for a liver transplant to be done in Phoenix, about a 10 hour drive from here.  She just got moved to the top of the list and has to be in Phoenix within 4 hours of a donor liver being available.  "Bob" was distraught because we have no real air service in this small town, but I suggested he call a family owned oil company  in a nearby town.  I know they have a plane and it rarely gets used(the owner travels by private helicopter mostly)  So he calls and they tell him no problem, free of charge they'll fly her to Phoenix.  They have 2 planes and 3 pilots, all he has to do is call 24/7 and they will get his wife to the hospital on time.  That's the beauty of small town living, even the rich folks (and they are mighty rich) help out strangers/neighbors.
Just wanted to rant about something positive for a change.

1241
The Pub / Re: You know you're a homebrewer if............
« on: September 13, 2010, 09:12:51 AM »
If your wife uses White Labs vials to take salad dressing for her work lunch.

1242
All Things Food / Re: Poppers
« on: September 07, 2010, 02:34:34 PM »
Those would be better if they were wrapped in bacon!   ;)

Then battered and fried.

Didn't somebody already call these "artery poppers"?  Battered and fried takes that to a whole new level!
Last year I made some stuffed with homemade sausage leftover from making 100 pounds of bratwurst.  We made about 50 from very fresh jalapenos, wrapped in bacon and smoked over mesquite for about 2 hours.  Probably wasn't very healthy, but then our Oktoberfest isn't a very healthy weekend to begin with.

1243
All Things Food / Re: homemade shrimp alfredo
« on: July 25, 2010, 06:44:18 AM »
I'm from Mobile but have lived in New Mexico since 1975.  I don't miss the humidity but I do miss floundering and soft shelling all night long with a case of PBR cans,  a washtub with a rope tied to the handle and a coleman flounder light.  We got about 250 softshells one night so we cleaned and breaded them. and froze them.  I'd come home on my lunch hour, heat up the deep-fryer and have about 5 softshells.
I wonder if those days are over forever(at least our lifetimes).

1244
Kegging and Bottling / Re: Beer Gun vs. CP Filler
« on: July 22, 2010, 09:10:00 AM »
I have a CPF and the last 2 times I used it I got beer everywhere but in the bottles so I bought a Beergun and I love it.  Last weekend I found a bottle of pale ale I bottled with it 2 years ago.  It was still perfectly carbonated and not the least oxidized.  It was actually pretty damn good.
I don't use it unless I'm bottling more than a dozen bottles but it's no more hassle to clean or sanitize than my CPF was, and I can fill a dozen bottles in 10-15 minutes by myself once the bottles are sanitized.

1245
Kegging and Bottling / Re: Filtration Systems
« on: July 22, 2010, 08:57:28 AM »
The only time I felt filtering beer was almost worth the hassle was so I could take a couple of uncarbonated kegs to a party.  I filtered them to get the chunks out so that when  I pressured up to 30 psi and shook them the beer wouldn't be totally cloudy.  Otherwise I let time, temp and gravity do all the work.

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