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Messages - hamiltont

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All Things Food / Re: BBQ Style
« on: March 22, 2013, 06:37:35 PM »
That's a thing of beauty my friend! :)

You could go into business with that rig.


Thanks!! Just friends & family, and maybe a charity event or two. "Business" sorta takes the fun out of it. Maybe the next owner will take it to another level... Cheers!!!

All Things Food / New Smoker Build
« on: March 22, 2013, 02:30:44 PM »
This past winter I designed & then had a local welding shop build a smoker for me. It's 36"x36"x48" OD. It's always been a dream of mine and now it's a reality. Probably a little more than I need but so be it... Like I told the wifey, I'm just borrowing it from the next owner. I'm not planning to get into the BBQ business but I have a number of gigs lined up already for friends & family. I just LOVE BBQ. Almost as much as Beer...  ;)

Anyway, here are a few pics.  Thanks for looking!

The trailer arrived in pieces, literally. Fortunately all the pieces parts were there and unscathed.

Trailer assembled with the wheels set back:

Just getting started:

Ready for paint:

Painted & assembled:

The guts:

The charcoal basket. The basket ID is 28"x28":

First Cook. Three Pork Butts. It performed very well & averaged about a pound of charcoal per hour with the outside temp below freezing.

Beer Travel / Re: Small Town Brewpubs
« on: March 20, 2013, 08:43:10 PM »
Hey guys, the original post was back in 2009. Looks like Bob is going strong now...

Events / Re: NHC 2013 Entry Problems - Possible Solutions?
« on: March 04, 2013, 10:02:38 PM »
Maybe it's been discussed/mentioned before and I apologize if it has.  Couldn't we start a lottery system a month or two before the 1st round. Entrants would initially enter their beers into the Lottery System. Those who are randomly selected are given say a week to  pay for their entries. After a week the unpaid are dropped and more are randomly selected to take their place. It would need to be done at the regional level due to a brewer possibly having more than one entry. Cheers!!!

Equipment and Software / Re: Dry hopping in a keg
« on: February 27, 2013, 02:09:35 PM »
I use a woman's knee high nylon (white & sanitized in starsan). I throw in a 1/2" stainless steel nut for weight & tie it off, then the pellet hops, then tie off the opening and put it in the keg (no strings attached).  CO2 to purge the O2 and leave it on CO2 @ 20 lbs. for 7 days @ room temp to dry hop. Then into the kegerator (without removing the hops).  Leave it for a day to chill & settle and start enjoying.  If you're going to leave it at room temp after its dry hopped then I'd prolly remove the hops to avoid the "grassy" flavor. I always plan it so it goes into the kegerator right after dry hopping so I never remove the hops. The cold seems to stop the "grassy" flavor from appearing. YMMV... Cheers!!!

All Grain Brewing / Re: Batch Sparging pH
« on: January 30, 2013, 10:00:27 PM »
My well water is pretty alkaline.  Last year I had a couple brews turn out a bit on the astringent side and I attributed it to the unadjusted sparge water (Batch Sparge). Since that time I adjust it with lactic acid to get the pH down around 6.5 and have not had the problem since. For comparison here's what my water looks like from Ward Labs:

pH 7.6
Total Dissolved Solids (TDS) Est 274
Electrical Conductivity, mmho/cm  0.46
Cations / Anions, me/L 5.2 / 5.1

Sodium, Na 7
Potassium, K 5
Calcium, Ca 77
Magnesium, Mg 10
Total Hardness, CaCO3 234
Nitrate, NO3-N 1.0 (SAFE)
Sulfate, SO4-S 3
Chloride, Cl 5
Carbonate, CO3 <1
Bicarbonate, HCO3 287
Total Alkalinity, CaCO3 236

Pimp My System / Re: Blatzhaus Electric Brauerei
« on: December 12, 2012, 04:41:24 PM »
Looks awesome Paul.  I know it's been a dream of yours for quite a while. Happy to see it finally became a reality for you! Cheers!!!

All Things Food / Re: BBQ Style
« on: December 09, 2012, 11:36:14 PM »
A couple racks of Baby Backs...

Beer Recipes / Re: Hopping levels to balance a big milk stout
« on: December 06, 2012, 02:34:42 PM »
If you want residual sweetness, why are you adding sucrose which will just dry it out?  Lactose isn't all that sweet.

I think 40 IBUs is a good target.

I'm going for that "creme brulee" sort of thing.  That's why I'm going to caramelize the sugar first in hopes of getting some burnt sugar type flavours.  May not work but I figured I'd give it a try.  I know the sugar will dry it out but I figured with a lb of lactose and a lb of C120 I would still get some sweetness. 
Plus, I did want to get the alcohol up a bit.  Maybe I should go with 1/2 a lb of caramelized sucrose for the flavour aspect and see if I get what I'm after without drying it out too much.  But, the goal is toasted marshmallow more than anything else (note the vanilla bean in there too).

Just a thought.... Rather than the caramelized sucrose you might consider taking a gallon of the wort & boiling it separately, reducing it down to a pint or so of syrup. I do this with my Strong Scotch Ales. May not be exactly what you're looking for but I thought I'd throw it out there...  Cheers!!!

Beer Recipes / Re: Hopping levels to balance a big milk stout
« on: December 05, 2012, 08:33:18 PM »
If I were a bettin' man I'd put money on ~1.020 FG due to the pound of C120 & a pound of lactose. IMO, that's where I like them to be anyway. It is a Sweet Stout and you're really not looking to balance it with the hops. 60 IBU's might be okay. I'd probably stick with the ~33 IBU's or just a skosh more...  YMMV.  I wouldn't be afraid to put a pound of Chocolate in it either. Personal preference I guess. Love that chocolate... Cheers!!!

Yeast and Fermentation / Re: West Coast Ale dry yeast
« on: November 16, 2012, 03:54:38 PM »
Hmmmm.... Never seen it before?  US-05 has always been my go to West Coast Ale Dry Yeast. I'm curious to see how it pans out. Cheers!!!

All Grain Brewing / Re: Wet milling fail / I'm an idiot
« on: November 16, 2012, 02:16:15 PM »
Wow, that is some serious moisture. I condition the grain with a spray bottle as I am dumping it from scale to bucket. I just spray the grain as it falls in. I always let it sit at least 20 minutes before milling after all that spraying as well. It does make my grain bed seem "fluffier".

We live and learn right? At the very least it is a wild photo. How much grain were you milling there?

+1...  My primary reason for conditioning the malt is to reduce the dust, and it works.  The real key is letting the malt rest before milling it. YMMV. Cheers!!!

All Things Food / Re: BBQ Sauces
« on: November 07, 2012, 04:34:33 PM »
I've got a couple brisket going on this weekend, feel free to send me some of that sauce you're making and I'll let you know how it is  ;)

I've asked this elsewhere but for brisket, should I go sauced or unsauced?  I have a couple bottles of Sweet Baby Ray's but only cause someone said it was good, never tried it.  Personally, I have a low tolerance for acid and I'm not much of a sauce person (I even prefer chicken wings just breaded and seasoned with a little salt and pepper).  I don't think I have any bourbon to add to the SBR's sauce either.

Just a personal preference I guess but I'm not a fan of tomato based BBQ sauce on brisket. I do like to make an Au Jus type of sauce with beef broth, caramelized onions and a few other spices. A little, very little, tomato based BBQ sauce with the Au Jus can give it a "special" zing too.  Cheers!!!

Beer Recipes / Re: Session Sweet Stout
« on: October 26, 2012, 04:23:43 PM »
That looks excellent too. What's the thought behind the carapils? Body and foam stability?

Yes, That's the general consensus although some will contest its necessity. Others might suggest some wheat in place of the cara-pils for the same purpose.  Basically it boils down to brewer's preference. Cheers!!!

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