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Messages - brewmichigan

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All Things Food / Re: Roasted some Coffee Today
« on: February 27, 2012, 03:58:36 PM »
I have 15lbs of unroasted sitting on my front step at home waiting for me today. 

How much do you roast at a time? How long until the green coffee beans start getting stale, or do they?

Ingredients / Re: New Hop Varieties
« on: February 27, 2012, 02:23:41 PM »
I've ben using X-366, which kinda tastes like a blend of Columbus, Amarillo, and Citra. 

What have you been making with the 366 Denny? I was thinking a pale ale or IPA with them soon.

All Things Food / Re: BBQ Style
« on: February 23, 2012, 02:27:01 PM »
BBQ and smoking is so intriguing. however as a vegetarian I can't justify buyng a smoker or anything unless...

What are some non-meat things y'all bbq or smoke?

I've smoked tofu before. It was pretty tasty. I like to "brine" or soak the tofu in soy sauce or some other salty solution for 30 minutes or an hour then throw it in the weber to smoke at 250 for an hour or 2. Get's nice a firm and tastes great.

The Pub / Re: Retirement?
« on: February 23, 2012, 02:25:09 PM »
If you withdraw before 59.5 years of age you pay taxes as income (~20%) which is still better than taking a 401k or IRA early but still a chunk of change.

Actually, if you turn 55 and are still working for the company with which you have your 401K, you can begin penalty-free withdrawals at any time after that that you retire (including before 59 1/2)

interesting, so if you have a 401k and you roll your annuity over to it at 55 and then retire you can get your money tax free before 59.5? clever. again IANAIB (I Am Not An Investment Banker) check with the pros

He said Penalty-free, not tax free  ;)

Yeast and Fermentation / Wyeast 2352 Munich Lager II
« on: February 23, 2012, 02:06:34 PM »
I see in the new zymurgy that Wyeast has an ad for their next wave of Private Collection strains. One catches my eye and that is Munich lager II- 2352. Anyone have any idea where this one came from? I have done a few google searches and board searches and it looks like this might be a new strain. I wonder what is different about this strain than its' cousin, Munich Lager-2308.

All Things Food / Re: BBQ Style
« on: February 23, 2012, 10:53:46 AM »
Cool, thanks guys. I'll read the sausage thread and make my decision. I'll post anything in there from now on. Continue on... :)

All Things Food / Re: BBQ Style
« on: February 23, 2012, 08:11:04 AM »
You guys have been talking up sausage here and have gotten me very interested. What do you guys think of the Kitchen Aid meat grinder and sausage stuffer accessories? I already have the mixer and could probably get the two accessories for around 80 bucks or less.

Or would it be worthwhile to invest in a separate meat grinder and sausage stuffer?

The Pub / Re: Compact fluorescent bulbs
« on: February 10, 2012, 07:02:37 AM »

Slowly I'm switching to LEDs.  Cheaper would be nice, but the power savings is great too.

I would love to say I'm doing the same but the light quality is really hit or miss currently. I've bought 5-6 different LED bulbs from lowes and HD and none have the same light quality that my halogens in the kitchen do. I have recessed halogen lighting in the kitchen and a chandelier type fixture over the island. I would replace all of them today with LED if they could dim the same and have the same type of light. I might be waiting a few years.

Why are you soaking over night in starsan?

When I forget I'm doing it.  :P

Ingredients / Re: German Water Hardness
« on: February 09, 2012, 07:47:03 AM »
I know this is a little off topic but I was wondering where you get your water and what you do to it for a German pils versus and Czech pils.

All Things Food / Re: Super Bowl Food!!!
« on: February 03, 2012, 02:52:47 PM »
my wife works and i'm not really a fan of either team playing, so i'm cooking pulled beef for my dad and chicken wings for my father in law.  i'm sure i'll throw myself somehthing on there, but i'm not sure what yet.

ok, so this went from a couple chucks and wings for others to....

3 chuck roasts for pulled beef
3 packages of wings
a beef/pork fatty

and a shedload of vegetables....

Good for you! Now your getting in the game  :D

The Pub / Re: Brewery update
« on: February 03, 2012, 01:05:54 PM »
Label me jealous as well. One day my wife will leave town for a weekend and come back to a brewery... one day..

All Things Food / Re: Super Bowl Food!!!
« on: February 03, 2012, 12:08:44 PM »
Thanks, man!  King Arthur's the only flour I use!
You mean there are other types of flour... ;D

Love KABF!

I'm right there with ya. Gonna make some great no-knead style bread with it as well.

All Things Food / Re: Super Bowl Food!!!
« on: February 02, 2012, 02:32:38 PM »
Alright, what's everyone making for the Super Bowl? I haven't decided but I'm probably going with either a thai chicken pizza or some smoked bbq chicken pizza. Let's post some great tailgating recipes!

Wanna post that Thai chicken pizza recipe?  I'm not watching the game, but I can eat pizza!

I saw this recipe on the King Arthur Flour blog once and always wanted to try it. I've had a few different thai pizzas in restaurants  and want to make one at home. It also uses white whole wheat flour. Bonus!

Here's there blog about it with some nice step by step directions.

General Homebrew Discussion / Re: Woo Hoo.... CYA all in June
« on: February 02, 2012, 08:05:20 AM »
I thought this would be the year I finally made it to the conference.  Alas, due to a lack of funds I'll be sitting this one out too.  Hopefully 2013 will be my year!

Yeah, we need this thing on the east coast for once. I'd go if I could drive there. Flights are just too much right now.

Have fun everyone, have a beer for me!  8)

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