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Messages - Pinski

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Equipment and Software / Re: Iodaphor vs. Star San
« on: January 27, 2012, 09:33:30 AM »
I love StarSan and don't even think about Iodophor for my homebrewery. On the commercial scale StarSan would be a major expense and I don't imagine they would have as many "recyclable" opportunities as we do as homebrewers.

All Things Food / Re: Beer Cheese Soup
« on: January 26, 2012, 01:18:06 AM »
The Brewmistress made this one for a party last weekend and it was fantastic, she did closer to 16oz of pepperjack instead of swiss and 16oz. of my Steve Urquell instead of SNP or BP. It. was. delish.

1/2 cup butter
1 chopped medium sized yellow onion
At least 1/2 cup chopped carrot
At least 1/2 cup chopped celery
1 cup all-purpose flour
2 cups chicken broth
1 (12-ounce) beer of choice (recommended: Sierra Nevada Pale Ale or Blind Pig)
7 ounces extra-sharp Cheddar, shredded
7 ounces processed Swiss cheese, shredded
2 cups half-and-half
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon Worcestershire sauce
1 pound smoked sausage (recommended: Otto's Smoked Polish Ring)


 Melt butter in a stockpot over medium heat. Add chopped onion, carrot, and celery. Saute until softened. Add flour. Cook for about 5 minutes, stirring often. Add chicken broth and beer. Heat until it comes to a boil. Slowly add cheese while stirring until just boiling and smooth. Add half-and-half, salt, dry mustard, and Worcestershire sauce. Reduce heat to low and cook until soup has thickened. Cut smoked sausage into 1/2-inch pieces and place in a saucepan. Saute sausage over medium heat until heated through. It will probably take about 5 to 7 minutes. Add sausage to the soup, transfer to a large serving bowl and serve hot.

Ingredients / Re: Post your water report
« on: January 24, 2012, 10:54:53 AM »
pH-            7.3–7.6    tested daily at the plant
Total Dissolved Solids (TDS) –    60

Sodium, Na          9.8
Potassium, K         n/t
Calcium, Ca         15    
Magnesium, -Mg         5–9    
Total Hardness, CaCO3      15–18    
Nitrate, NO3-N         n/d
Sulfate, SO4-S           n/d
Chloride, Cl         5
Carbonate, CO3         n/t
Bicarbonate, HCO3      n/t
Total Alkalinity, CaCO3      24

n/t - denotes not tested
n/d – denotes none detected

Clackamas River Water   Oregon City, Oregon

Beer Recipes / Re: Cascadian Dark Ale recipe?
« on: January 21, 2012, 06:38:02 PM »
The best ones I've tried definitely have some roast that balances nicely with big hop bill.

The Pub / Re: Hey Denny
« on: January 20, 2012, 10:53:39 AM »
This thread is totally out of conntrol!

It's a sign of our Conndition.

The Pub / Re: Hey Denny
« on: January 20, 2012, 10:00:00 AM »
Denny's going to be inConnsolable over this.

The Pub / Re: That Moment of Feeling Terrifyingly Mortal
« on: January 20, 2012, 09:54:54 AM »
I can relate. I have no problems rock climbing, sky diving, walking on very sketchy trails on the edge of a canyon. But for some reason, put me on a man-made structure even with a railing and I'm not very comfortable at all.

I'm pretty sure sharks can get into swimming pools if the lights aren't on too.

Kegging and Bottling / Re: In Keg Dry Hopping...
« on: January 20, 2012, 09:45:05 AM »
I don't like muslin for dryhopping since some particles inevitably sneak out, whereas this risk is much less with nylon IMO.

To some people, like my wife, those particles are the best part!

I use whole hops in muslin bags to dry hop in the keg. Occasionally I'll get a few particles in the first couple of pours which are usually a bit cloudy with some yeast as well.  After that, the beers have been clear as a bell until the kick with the hops left in.

My gal just left town.  My secret plan is to have numerous carboys bubbling in varied locations across the house when she returns. 8)

Baltic first.  The Wrye Smile second.  Third is in prep, praps a hopped out American Helleshersomethingeranother.

Mmmmm... wrye smile. I have one lonely bomber left of that goodness. 

The Pub / Re: What's the Weather Like Where You Are?
« on: January 19, 2012, 12:17:18 AM »
It's been snowing above 1000' for days. Today was a constant downpour throughout the Willamette valley and now it's 50* with howling wind and more rain.  Cryin' wont help you, prayin' wont do you no good.

No brewing here either, cleaning kegs and racking a Hazelnut Brown Nectar and a pale made from Oregon grown pale malt, homegrown Willamette, CTZ and Centennial hops. Can't wait to taste the both of 'em!

The Pub / Re: What's the Weather Like Where You Are?
« on: January 17, 2012, 02:07:33 PM »
Dang I wish it would snow for real.  Keeps teasing with flurries.

Kegging and Bottling / Re: Homebrewer innovation : Mass bottle sanitizer
« on: January 17, 2012, 01:02:56 PM »

Unfortunately I couldn't get mine to work properly.  All the flow was at the first few pipes next to the supply, the rest were barely a trickle. 

These are conceptually like little landscape irrigation systems.  Similarly, all you need to do is design the laterals in a looped configuration as opposed to having several distal ends that will always have emitters with less pressure than those closer to the source.  Simply connect the end pieces with tees and a couple 90 degree elbows to create a continuous loop around the emitters. The pressure will equalize and it will perform much more as you intended. 
That said, man that's a lot of work compared to a dishwasher or starsan/bottle tree. But hey, sometimes it's about the process,  right?  ;) 

Ingredients / Re: Dry Hop in Keg with Centennial
« on: January 17, 2012, 12:39:03 AM »
I've got an "Oregon" pale ale fermenting made from Oregon grown pale malt. I think I'll dry hop with .75 oz CTZ and .65 oz. Centennial.  I really like the combination of those varieties in my Pliny clone.

Ingredients / Re: Dry Hop in Keg with Centennial
« on: January 14, 2012, 09:29:27 PM »
I vote Centennial.  And I'd leave 'em in the keg til it's gone.
ounces of Centennial that is, delicious :o

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