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Messages - corkybstewart

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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.

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.

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.

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.

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.

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.

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.

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.

The Pub / Re: Bama # 1 ?
« on: November 30, 2009, 03:53:48 PM »

The Pub / Re: What do you like besides homebrew
« on: November 30, 2009, 03:51:26 PM »
A lot of my hobbies come from my homebrewing addiction.  I roast coffee, make sausages, vinegar, and hope to finally make some cheese.  I love gardening, mostly fruit trees, veggies and of course hops, and I love cooking.    My wife and I travel as much as possible, and beer usually figures into our destination somehow.

The Pub / Re: What's for dinner?
« on: November 21, 2009, 05:00:02 PM »
I love New Mexico in the fall.  I've got a pot of green chile pork posole on the stove and it's about dinnertime.

Yeast and Fermentation / Re: Yeast pitching for a high OG noob
« on: November 20, 2009, 08:53:27 AM »
I've had very high OG beers spike at that temp and taste like kerosene, but I found that leaving it in primary a couple of weeks after the beer gets to FG will help clean up those fusels.

The Pub / Re: Forum Members Pics
« on: November 19, 2009, 06:49:58 PM »
How many times am I going to have to look at that picture? Take the bite already.  ;D
I tried to strip it from my last post.

The Pub / Re: Forum Members Pics
« on: November 19, 2009, 06:04:13 PM »

Me at the Regensburg Salthouse eating brats

i'm on another forum with you....  beeradvocate maybe?
Rocdoc1 on BA, corkybstewart on the Free the Hops boards

All Grain Brewing / Re: Adding roast flavor post primary?
« on: November 19, 2009, 03:44:36 PM »
Great topic.  A lot of times I want to make half of a 10 gallon batch dark, but I haven't steeped grains in about 14 years and was wondering what the best way to do it would be.  I could just steep X amount in a little water, boil and add to one fermenter.

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