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Messages - corkybstewart

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1306
I scrubbed the mild and did a rye pale ale instead.

1307
The Pub / Re: All eyes on europe
« on: December 18, 2009, 08:30:18 AM »
The EEU is an artificial construct that really never got off the ground.  England never gave up their currency, the poorer nations constantly fiight the well of nations and always will because they don't share common goals and capabilities.  Europe tried to forge a "one size fits all" economy and government and it's doomed.  The EEU has really stifled small business-if you think the US is over-regulated spend some time in Europe and see how they struggle.
My wife is French and we spend a month over there in her village every other summer.  The village cheese maker had to shut down because she made cheese in traditional methods, but the EEU requires all cheese to be made from pasteurized milk in gov't inspected stainless steel facilities.  My BIL the caterer is going to give it up after 40 years cooking because suddenly his kitchen doesn't meet gov't specs.  The French are pissed that somebody in England or Germany writes a regulation that clashes with centuries of their traditions, everybody's sick of carrying the Italians, and I think the EEU is doomed.
I must admit though that I love not having to change money every tiome we cross a border.

1308
I'll brew a mild tomorrow to rack on the Nottingham yeast cake developed with my Happy Wife Pale Ale.  I don't usually rack a smaller beer onto a yeast cake, but I'm pressed for time and this will be my last chance to brew before Christmas.

1309
Equipment and Software / Re: How do you chill your wort?
« on: December 15, 2009, 08:55:35 AM »
I've been using a CFC for the past 6 or 7 years, but this year I pulled out the old immersion chiller and run them in tandem.  The CFC sits in an ice bath in an old Gott cooler, and the wort is pumped through the CFC back into the kettle so it whirlpools around the immersion chiller.    The cooling water comes in the CFC and then through the IC.
I got 10 gallons from boiling to 60F in 10 minutes last weekend as opposed to 30 minutes to get to 75F with the CFC alone.

1310


[/quote]

If I had the dedication to the craft of someone like Kai, I'd be in my garage right now preparing 6 one gallon batches, each of which varied from the others on a single parameters. In three weeks I'd be comparing the results, creating excel spreadsheets and performing regression analysis on the results.

But I'm me, so I'll just keep making beer and wondering why some is good and some is not.:)
[/quote]
I'm right there beside you.  I'll experiment with using different yeasts for the same batch of wort, but that's as scientific as I get.

1311
General Homebrew Discussion / Re: Kettle Caramelization for a Wee Heavy
« on: December 12, 2009, 08:15:48 AM »
The general consensus has been to take a gallon of first runnings, reduce it to a quart and add it back to the boil.
I did a 10 gallon batch and turned 2 gallons of first runnings into a little less than a quart, it had the consistency of LME.

1312
The Pub / Re: Bama # 1 ?
« on: December 07, 2009, 02:44:11 PM »
texas is going to get beat like a drum.
Just like Bama stomped the crap out of that piss-ant team from Utah last year. >:(  I hope not.

1313
Beer Recipes / Re: Wee Heavy Recipe Check
« on: December 07, 2009, 10:19:20 AM »
White Labs Edinburgh, stepped up the starter 3 times and fermented at 62F wort temp.  I have a 12.2 gallon conical with a thermowell hooked to a Johnson controller all sitting in an insulated box with a window AC attached.

1314
Beer Recipes / Re: Wee Heavy Recipe Check
« on: December 07, 2009, 09:24:45 AM »
OG was 1.098, I think the IBU's were around 30 but I can't remember off the top of my head.  It fermented down to 1.025.

1315
Beer Recipes / Re: Wee Heavy Recipe Check
« on: December 07, 2009, 08:09:22 AM »
I just got my first Wee Heavy on tap so I can now comment on the style.
For 10 gallons  I used 30 pounds of Maris Otter, 5 pounds of Munich, 0.5  pounds roasted barley mashed at 154F.  I took 2 gallons of the first runnings and boiled it down to a quart-it looked suspiciously like dark liquid extract, and the rest of the wort I boiled 2 hours.  At 60 minutes I added 3 oz's of Challenger. 
It's a very malty, malty brew with very little hops bitterness, pretty much exactly what I was shooting for.  I'll let the second keg sit until next summer.

1316
The Pub / Re: Bama # 1 ?
« on: December 06, 2009, 10:52:00 AM »
Wow! That is all I can say. Wow! I don;t think anyone expected Alabama to handle Fla like that. One thing I got a kick out of was Tebow boo-hooing in the end. I like the kid so don;t get me wrong, but man - was he was really boo-hooing like a 12 year old girl who spilled ice cream on her new party dress or what?  ::)
Give him a break-all week long he's been hearing about how he's the football GOD who'll single-handedly destroy the TIDE.  Of course he never imagined it could turn out this way.

1317
Beer Travel / Re: Small Town Brewpubs
« on: December 03, 2009, 03:56:57 PM »
The Wellhead Pub in Artesia NM is a great one.  The beer and food are good, and as a homebrewer I've been able to meet and become friends with each brewer that's worked there.

1318
All Things Food / Re: Post your chili recipes
« on: December 01, 2009, 10:03:01 AM »
Here's my recipe.
I go to the local Mexican grocery store and buy as many varieties of dried chiles as they have on hand.  Using mostly dried hot or extra hot New Mexico chiles, I soak a bunch of them in hot water before I go to work in the morning.  At lunch I take each one and scrape the pulp out and discard the skin.  I chopped pork sirloin into 1" cubes, sautee with chopped onions and lots of garlic.  In a cast iron dutch oven, I add the chile pulp, meat, salt, pepper and ground cumin to taste, liquid to cover it all(I use a bottle of Guiness stout or other low hopped dark beer instead of  or in addition to water)and chopped tomatoes and bake at 325F until after work.  .Add a couple of cans of dark red kidney beans, put back in the oven for an hour and serve with tortillas and cheddar cheese chunks.

1319
All Things Food / Re: Comfort Food
« on: December 01, 2009, 09:41:01 AM »
My personal favorite comfort food these days has to be posole with chunks of roasted pork shoulder and gobs of hot Artesia NM green chile.  I eat it for breakfast, lunch and dinners with fresh tortillas from the market down the street.
Of course homemade tamales are a close second-I make them with pork and red chile or chicken and green chile.

1320
All Things Food / Re: Comfort Food
« on: December 01, 2009, 09:37:26 AM »
my wife makes pupusas, which is really her comfort food that has become mine. 

it's essentially masa (maseca - a corn flour dough) mixed with some oil and water and rounded into a flat pancake that is then stuffed with either cheese(we use mozzerella) or meat (pork or chicharon) or beans (usually refried consistancy).  Had some awesome ones with squash|cheese as well once.  Then cooked on a flatpan until golden brown with light browning.  They should not be dry but not be greasy either. 

topped with cortido  (which is kinda like a cabbage relish/saurecrout) vinegar/carrot/cabbage/onions/garlic/jalapenos or chil pequins) then topped with warm red salsa




with cortido it looks something like this:







Back in 1971 I was an exchange student in El Salvador and we used to buy papusas daily from street vendors.  The sons of the family I lived with would take handfuls of cortido from gallon jars and put it on the papusas, but back then it was way too spicy for me to eat.  Now I'd like to try it again.  Those pictures brought back some great memories.

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