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Messages - bluefoxicy

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286
Extract/Partial Mash Brewing / Re: Is over-watering fatal?
« on: July 30, 2010, 07:01:18 PM »
Partial boil? If it should have been 1.045 at 5 gallons, to get 1.034 you'd need 6.6 gal, so something's off.

True.  It was mostly extract/honey, with some specialty grains (like a pound), so I don't see how efficiency could go into this.  Maybe my reading was bad somehow.


287
Extract/Partial Mash Brewing / Is over-watering fatal?
« on: July 30, 2010, 06:21:51 PM »
I made this

http://www.northernbrewer.com/brewing/recipe-kits/extract-kits/extract-ale-kits/irish-draught-ale-extract-kit.html

But instead of 1.045 I got 1.034.  Apparently 5 gallons (on my 6 gallon carboy) wasn't where I remembered it was...

Fatal?  Or just same style, more of a session beer?

288
Other Fermentables / Re: Apple, honey...
« on: July 30, 2010, 02:03:39 PM »
That yeast starter is for more cyser right? Might not like maltose after this ferment. LOL Good luck!

Well, rather than trying to pitch yeast into a honey-juice mixture that's got tons of sugar, I pitched the yeast into just plain juice.  Then when I add the honey, the juice will be like one giant starter.  Similar concept to making a light 5% ABV pale ale and then pitching a 14% ABV barleywine on the left over yeast without cleaning the carboy.

289
Other Fermentables / Re: Apple, honey...
« on: July 29, 2010, 05:44:41 PM »


Found a mason jar the same size as that jar of honey, removed that much juice.

Montrachet yeast.  A pinch of yeast nutrient.

Didn't add the honey yet!  I'm waiting on that.  I'll extrapolate the ABV from what I know about this juice and honey from experience, and give a rough calculation accurate to within 1/2 of 1% I'm sure.

Instead of accurate hygroing, I'm going to let the juice ferment for a day or three.  Yep, giant yeast starter.  Then in goes the honey; sanitize the cap and screw it back on; good shake-up; airlock and come back in a few months!

It seemed logical for a cyser.

290
All Things Food / Re: Hard boiled eggs...what is your secret?
« on: July 29, 2010, 09:12:55 AM »

No worries, the ones sitting on the counter for near a week or those in the bottom of the fridge get turned into pickeld eggs/egg salad now  ;D

I love pickled eggs!  Do you do red beet or brown malt vinegar pickled eggs?

291
All Things Food / Re: Bread from the spent grains
« on: July 29, 2010, 09:10:34 AM »
If you want to make economical use of the spent grain you need to get livestock to feed it to. Otherwise the compost pile is the best option you have.

Yes, spent grain makes goat milk pretty well.

292
All Things Food / Re: Dutch oven.
« on: July 29, 2010, 09:09:13 AM »
And not the fart kind, either. Going on my first mountain camping trip next weekend. I scored a dutch oven at a garage sale for 2$. I was hoping someone could give me som great ideas for making breakfast in this thing. (bacon not mandatory, but encouraged  ;D)
 
   Thanks!!

You can bake bread, biscuits, cornbread, etc in a dutch oven pretty quick.  Hell, Pizza.

You can flip the lid over, too, and use it as a griddle to fry eggs and pancakes (you have buttermilk and blueberries, right?).

293
All Things Food / Re: Ketchup?
« on: July 29, 2010, 09:02:36 AM »
Found this http://www.grouprecipes.com/102986/homemade-heinz-57-sauce.html but I think it would be cheaper to buy the real thing. Too many ingredients....

No kidding.  Maybe it's cheaper, but it's certainly not simple as mixing a few things together.  Granted, it's blending, mixing, and simmering; so not really complex.

I find it odd this stuff's labeled as a "steak sauce" in the stores... I use it for ketchup!  A1 is steak sauce, though rare steak with garlic and butter and cracked pepper needs no sauce!

294
All Things Food / Sweet tea recipes?
« on: July 29, 2010, 08:43:34 AM »
Does anyone have a sweet tea recipe?  Do you use just white sugar and black tea bags; or maybe something interesting, like loose Gunpowder Green Tea or Earl Grey Tea with Demerara sugar and/or honey?  Sweet irish breakfast tea?

I'm thinking I need to stop spending $100/mo on soda and start packing iced tea instead... :(

295
Commercial Beer Reviews / Re: SN Torpedo
« on: July 29, 2010, 08:18:39 AM »
I'm not so great on IPAs; the hop flavor and aroma is there for me, but I want a malty flavor too and that seems lacking.

Dogfish Head 60 Minute is a go-to IPA for me.

296
Commercial Beer Reviews / I tried National Bohemian
« on: July 29, 2010, 08:14:55 AM »
I stopped over my new neighbor's house with Sierra Nevada Pale Ale, Sierra Nevada Torpedo IPA, Dogfish Head 60 Minute IPA, Dogfish Head Indian Brown Ale, and one more I forget which.  Also brought some mead that was 2 years old... and it's tasty!

My new neighbor said that was awesome and also I should brew more beer because they love beer.  She also said they like food... there wasn't any food there.

And then she gave me a can of National Bohemian.

I sipped it a bit.  I couldn't drink it.  It tasted like a can of seltzer water with half an ounce of urine mixed in.  Didn't really detect any malt... or hops.  Had a sort of baking soda taste?  I don't know, just... not something I could drink.  I would DEFINITELY steam crabs in that stuff though!

I wince when I drink Torpedo IPA, but I can drink it.  Scary, I can't get more than a few sips of this stuff down.

297
All Things Food / Ketchup?
« on: July 24, 2010, 07:11:34 PM »
Anyone have a Heinz 57 clone?  I tend to boycott Heinz because Hunts is better; Heinz is too thin and watery (stuff in restaurant bottles aside, if it's still thick).  Heinz 57 however is what ketchup should be to me.

I can get fresh tomatoes cheap.

298
Other Fermentables / Re: Heat or no heat
« on: July 24, 2010, 06:48:05 PM »
Boiling will drive out some volatile aromatic compounds and alter some proteins or sugars, altering the mouthfeel of the mead.

Boiling will also lead to a clearer mead.

299
Other Fermentables / Apple, honey...
« on: July 24, 2010, 06:29:36 PM »


Excellent apple juice, decent orange blossom honey.

I'm thinking English Cider Yeast.  1 gallon, just an experiment, at 22oz ~= 1.5 lb/gallon.  The juice itself makes about 5% ABV IIRC.

If it turns out in 4 months, maybe I'll make a 5 gallon batch.  Thoughts?

300
All Things Food / Too lazy to cook, how do I pack lunch?
« on: July 09, 2010, 08:03:39 AM »
I'm far too lazy to cook.  Occasionally I'll pack a lunch-- or rather, I'll buy deli meat and then make lunch for the week.  I'm far too lazy to make one sandwich at a time, so I've found a quick way to do them in batches.

This process takes about 15 minutes.  Lay out 3 slices of bread, grab meat A (i.e. ham) and place, next item (turkey, cheese, whatever) and place, etc, along all three.  So, rather than building a sandwich, just grab 3 slices of each thing at a time and lay them down to parallel 3 sandwiches.  It's less tedious, if not immediately faster (instead of reaching, picking around to get one slice, etc; you take three at a time, in the same time frame, and take an extra second to lay them out on three slices of bread).

If you use mayo or mustard or anything, of course, it'll soak into the bread and go bad; the easy fix for that is to paste it between layers of meat and cheese (I put it on each cheese slice).  The meat will also offer moisture into the bread; you can start and end the sandwich on cheese if you want, I tend not to and it's fine.  The last problem is that refrigerated bread is texturally different from fresh bread; but hell, you're packing lunch, it's going in the fridge anyway.  What do you want, a fresh-made sandwich that stays fresh-made for 5 days?

So yeah, rather than 10-15 minutes in the kitchen 4-5 days a week packing lunch each night, I do 3-5 in a batch that takes 10-15 minutes itself, maybe 1 or 2 minutes longer overall.  Surprise, I don't pack lunch a lot, and when I do there isn't much variety; a week's worth of sandwiches made up ahead of time, when I'm not so damn lazy.


So, the question then, is what do you do to cut down on lunch packing time?  I have cast iron cookware (including a wok), a KitchenAid Artisan 325W mixer, a toaster oven, a rice basket, and a 2-4-6 quart slow cooker at my disposal.  I prefer to spend under 60 minutes in the kitchen for something that lasts 3-5 days (this means I've spent 45 minutes over the wok making stirfry dishes for 3-4 days worth before); the 3 hours it takes for stock to boil down doesn't count, I'm not in the kitchen for that crap, it's on auto-pilot.  And yes, I bake my own sandwich bread; esoteric bread recipes are completely viable, since one batch can last 2 weeks and bread freezes well.

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