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Messages - Delo

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General Homebrew Discussion / Re: Scaling Down
« on: November 10, 2015, 09:01:40 AM »
Its mainly my wife and I that I brew for, and she really just drinks hoppy beers.  We don’t drink every night so 5 gallons tends to become a chore to drink if it isn’t something we both love, especially if its something only I am drinking.  I bought the 3 gallon pin lock kegs from adventures in homebrewing  when they were on sale.  I got them to make smaller batches and to have more variety.  I have a small kegerator with only have two taps. I have been really happy with them.  I have ball locks on all my 5 gallon kegs, but I have flared fittings so switching out isn’t a problem.  If it is something I know we both will want, I brew 5 gallons, if not, I do 3 gallons. I like the flexibility.  The main problem is a good beer goes twice as fast in a keg half the size.  Twice the amount of disappointing times of blowing foam. I have split batches using different yeasts which is pretty cool.  It takes less time for me, I can do everything in my kitchen, and there is definitely more variety.  For my next batch I plan on splitting it and trying different hops and maybe different yeasts.     

The Pub / Re: Ballast Point files for IPO
« on: October 22, 2015, 08:49:26 AM »
So I am not the only one that choked at $15 for a six pack for Sculpin. I thought it was just jacked up at the store in our town.   I did find a store that had it for $13, which still surprises me to spend for a 6 pack.  It was then that I realized I really don’t buy beer that often anymore.

All Things Food / Re: Indian Food
« on: October 15, 2015, 09:51:09 AM »
Pete your recipes sound good and ill be making the aloo matar sabji soon.  I am fortunate to live in an area with a high Indian population so I have been ordering it more than making it.  Some great advice already posted.  Blooming and toasting ingredients makes the meals great.  I have used decent spice mix packs before and some of my Indian friends use them.  Parampara and Shan off the top of my head.   Youtube is a great source for techniques for cooking and I cant recommend using a pressure cooker enough.  I’m so hungry now.

Yeast and Fermentation / Re: Wyeast 1272 American II
« on: October 15, 2015, 09:34:32 AM »
I am more of a lurker than a poster.  I have used BR-97, East Coast Yeast version, on several Ballantine IPAs and Pale ales, and other beers.  Everything I have experienced has been what Mark has posted.  I have pitched it fairly fresh yeast in a low gravity pale ale without a starter and it was slow to take off, like over 24 hrs, but it came out fine. This yeast has become my yeast for ipas, but I prefer more malt taste in my beers or not as neutral as 1056.  Never had a tart or fruity tastes at ferm temps at lower 60s but  I did have a high fermentation temp issue once, in the 70s, and with the combo of hops the beer was a strawberry bomb.  It comes down to a preference thing and in a really hoppy west coast IPA you probably wont notice a difference.  BTW love bobs burgers. 

The Pub / Re: Are these cherries?
« on: July 06, 2015, 07:27:16 AM »
I am no expert, but they may be pin cherries. They are pretty common in the northeast. I would bring them for someone to id before trying them. They may taste like burning.

All Things Food / Re: cooking with habaneros
« on: June 04, 2015, 09:36:08 AM »
I consistently have issues just handling jalapenos without gloves. I tend to touch or wipe my eye aftereward and it is over...

Ah, yes, and also remember to wash your hands BEFORE you use the restroom!

Haha...good call! I have tried washing my hands multiple times, coating with olive oil but nothing seems to to work...Luckily I haven't had any of the issues you are referring to...

On that note I'll share a cautionary tale -  I ONCE went to the bathroom after making a blazing bottle of habanero/Thai dragon pepper hot sauce and paid the price.  Suffice it to say............well, draw your own conclusions. Not good.   ;)

Ha! Once is enough for sure...gloves. Soap doesnt always get the oils off.  I found out the hard way. jerry lee lewis style.

All Things Food / Re: cooking with habaneros
« on: June 04, 2015, 08:57:00 AM »
The heat depends on the variety of habaneros. Deveining and deseeding will remove some of the heat.   I also heard that lot of the capsaicin is found at the top so you could just use the bottom.   A lot of veins can be bitter tasting, but I have never experienced that.   My wife uses habaneros a lot in chili, sauces and salsas and they add a great flavor.  I use them in beef patties if I don’t have scotch bonnets.  If we have extra peppers we usually freeze them, but recently I have been drying them and grinding them into a powder with a coffee grinder.   I like having different pepper powders on hand for seasoning.  If you have hot habaneros(or any hot pepper), I would recommend wearing gloves. Those oils stick around for a while.

Some of the couplers have a product gallery that shows the underside.
Here is an example of one with the product gallery tab.

Hope this helps.

Events / Re: SAVOR pre-sale codes
« on: March 12, 2015, 06:49:08 AM »
I got an email a few days ago, but I deleted it.  The presale date for AHA members is March 24th. I would like to go to one of these, but this isn't the year.   Have fun if you go!

The Pub / Re: Nerd Alert! Star Wars Action Figures
« on: February 26, 2015, 07:42:02 AM »
I am not afraid to say I love Star Wars.  It was a huge part of my childhood.  One of my friends as a kid used to get one figure to play with and one to keep sealed.  I cant imagine how much the collection he had would be worth.  My parents got rid of most my Star Wars stuff, but somewhere buried in a stone tomb in their yard is the Han Solo bespin. He was one of my favorite figures and needed to be buried properly rather than thrown out.   
This was my label this year

General Homebrew Discussion / Re: stupid BIAB cleanliness question
« on: February 10, 2015, 09:35:10 AM »
I did my first BIAB this past weekend. I used something like this because we had it around the house. worked great. It is now part of my brewing equipment.

Beer Recipes / Re: Ballantine IPA Clone Recipe
« on: February 06, 2015, 07:59:45 AM »
+ another on seeing the recipe.  It would be great to have a recipe from someone who has an idea of what the original tasted like, and from what I have read, the Professor has done a lot of research.   I have brewed the clone recipe from BYO and Im not sure how accurate it was.  I have done batches using 1056 and ECY old Newark ale and I really preferred ECY, which may become a regular for me. I have also brewed variations of it using Golden Promise and Munich, which I really liked too. Not sure how close any of them are to the original though.

All Grain Brewing / Re: Grain Mill Gap Setting
« on: January 23, 2015, 08:53:34 AM »
I bought some feeler gauges, but they were covered in oil of unknown origin.

I bought feeler gauges that were covered in an oil too.  I used my credit card to adjust the rollers of my mill and tightened them until my credit card was destroyed.  This delayed needless purchases for me for a little while.  I left my mill at its original setting(which I never checked) until a pebble in my malt knocked it out of alignment. My mill is set to .039" using the feeler gauges, but I could have used something else and adjusted them until I was happy with what I was getting.

Ingredients / Re: spices/flavorings for dark beers
« on: December 19, 2014, 10:52:57 AM »
Now I know to avoid using ticks and possibly licorice root ;)

Let's not get carried away. I just said Lonestar ticks and I’m sure you can substitute other ticks if you have a recipe that calls for them. 

Ingredients / Re: spices/flavorings for dark beers
« on: December 19, 2014, 09:00:17 AM »
Totally agree. I have been breaking out in hives when I eat beef, pork, and lamb for the past year sop I have to make sure I know what's in things now myself.

Not to derail this thread….I don’t post here too often but reading your post made we wonder if you are aware that a tick bite from a lonestar tick can cause you to develop an allergy to red meat. I know some people who went into anaphylactic shock and that’s how I found out about it.  It can happen hours after eating meat and it seems to happen out of nowhere.  It can get worse or you can "outgrow" it.  It doesnt happen with chicken or fish, only mammal meat. There has been more about it in the news recently, but I’m not sure how widespread it has been.  This scares the crap out of me. Winding up in the hospital hours after eating a delicious bacon cheeseburger because you couldnt breath. Just an fyi for you or anyone else that hasn’t heard.

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