Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - Delo

Pages: 1 [2] 3 4 ... 18
16
General Homebrew Discussion / Re: Message to the forum. from me.
« on: January 30, 2017, 10:24:45 AM »

Low oxygen related, I would like to thank Bryan for sharing his information.  \


Absolutely! I am not against him or anyone else sharing information. His claims have gotten me to rethink my processes. OTOH I don't want to be personally called out any time I post an opinion.

This wasnt meant as a diss to you. It is what it is. Just a thanks. I have not problem with anyone(well maybe your opinion of New Jersey). I don’t blame either side for getting defensive(mod or not). Both sides had trolling and some of the back and forth comments have crossed lines on both sides.

17
General Homebrew Discussion / Re: Message to the forum. from me.
« on: January 30, 2017, 09:30:10 AM »
First, I would like to thank the mods.  I’ve seen other forums and this one is much more civil.  I would imagine it is a crappy job that I sure as hell wouldn’t want to do.
 
I’ve been an active reader on this forum for years. I hardly post because 1) I don’t have time 2) someone else will answer in much more detail than I will 3)I do not have a lot of posts so I assume people will assume I don’t have a lot of experience and wont listen to me anyway 4) Im not really sociable
 
 Anyway, the bickering between over Low oxygen techniques on what seems every topic has definitely been annoying to me.  I wrote a longer post, but I’m not bothering posting it.  I am not looking to insult or blame either side because both sides can share the guilt.   I just want this stuff to end.  It would be a great loss if either side stopped participating here.
 
Low oxygen related, I would like to thank Bryan for sharing his information.  This is why I come to this forum.  It has an incredible amount of knowledgeable brewers in one location and the info shared may improve the way I brew. I decide what information I feel can make my beer better and if you brew differently, I don't care.

18
General Homebrew Discussion / Re: State of the Forum
« on: January 27, 2017, 08:00:16 AM »
Bravo!
Bravo hops are a terrible idea!  Tibetan monks would be rolling over in their graves.

19
Equipment and Software / Re: Temp control failure
« on: January 19, 2017, 11:10:44 AM »
I think the default setting for the jumpers is for cooling and you need to switch the jumpers to use a heating source.  Is this the first time you are using a heater with the controller?

20
General Homebrew Discussion / Re: Small Batch Brewers - Let's Talk!
« on: January 19, 2017, 10:01:18 AM »
1. What's your usual batch size?
I still brew  5 gallons. But also have been brewing smaller batches, usually around 3 gallons

2. Why do you brew small batches?
My wife is pretty much only into hoppy beers, so its 5 gallons of stuff we both like.  I like pretty much everything and I didn’t want 5 gallons of something I am the only one drinking. A lot of it would probably get dumped.  I started brewing smaller batches for batches only I wanted. I also started testing out different ingredients, hops, yeasts,etc and didn’t want 5 gallon test batches.

3. Do you brew, extract, partial mash, all grain?
All grain

4. What's your basic process?  I.E., BIAB, tiny cooler , just stir in the extract, etc.
Basic process.  Exactly.  I don’t think I can get any more basic.   I would post pictures, but if anybody I knew saw them, Im pretty sure it would be like when a magician reveals his trick and the crowd is disappointed on how simple it really was.  I don’t want to disappoint anyone.  If I do a small enough batch, it is all on the kitchen stove, but our stove is pretty weak, so even 3 gallons will have me outside.

5. Do you have a favorite piece of equipment that you like to use especially for small batches?
Only things I use different are my 3 gallon kegs.  I really like these smaller kegs, but they are pin locks and I wouldn’t exactly say they are my favorite.

6. If you've brewed larger batches how would you comapre the two in terms of effort?  Time?  Equipment needs?  Recipe consistency?
I don’t find I save a lot of time or effort doing 3 gallons as opposed to 5 gallons.  My equipment can handle at least 10 gallons so it totally overkill for small batches.  If I just started and I was only going to brew 3 gallons, I would buy smaller brew pots and fermenters.  My recipes are pretty consistent  no matter what the batch size.   

7. What am I missing that should be known about small batch brewing?
3 gallons works out for me.  I don’t drink a lot so smaller batches means more variety, but  it’s a double edged sword.  If I don’t like the beer, it’s only 3 gallons.  If I really like the beer, it’s only 3 gallons.

21
I wonder if people who own cats are less likely to like the “cat pee” hops.  I never had a cat so I don’t know what their piss smells like.  I do like simcoe, cilantro and I guess dishsoap.  My personal preference was for Lux, but I found Palmolive had a nice, piquant after-dinner flavor - heady, but with just a touch of mellow smoothness

22
General Homebrew Discussion / Re: This is Belgium
« on: December 30, 2016, 08:35:05 AM »
What is the traditional beer to pair with each of the following?

23
Kegging and Bottling / Re: mastered kegging...issues when I bottle
« on: August 26, 2016, 12:06:23 PM »
Meh.  Shaving down the dots sounds like too much work.  I bought them to make life easier.

As far as filling from the keg, I get some spillage when I'm filling bottles, but not too bad.  It helps to have the bottles cold and wet.  For growlers, I'll spray some star san in them, swish it around, dump it, and fill.  As long as the keg pressure is low, you should be fine.  But, yeah, it's almost always done at the last minute.
The next go round of bottling from the keg, although I say this everytime, I am going to take my time and try this.  I'm sure its a combo of things.  As far as the dots go, I bought them for Absinthe.  ;)

24
Kegging and Bottling / Re: mastered kegging...issues when I bottle
« on: August 26, 2016, 09:24:23 AM »
Yeah one dot would be too much co2 for a bitter for me.  The past few beers I used the dots to prime were lagers or other beers around the same co2 level.  For less carbonation I shave off some of the sugar from the dot...and I make sure its a dot not a cube!  I don’t really like priming individual bottles and the dots make it easier for me.  I have a bag of carb drops somewhere in my house. I have no idea where they came from or where they are.  I have never used them because I heard negative things about them.

I don’t bottle straight from my kegs too often, but when I do its not pretty.  I’ve tried a number of things with little luck.  I wind up wasting more beer out of the bottle/growler than the beer that makes it inside.  It doesn’t help that we are usually running around trying to go somewhere and at the last minute I think it’s a good idea to try to bring some of my beer with me.

To the OP when you say they never taste right, could there be an infection?  That would cause beer to overcarbonate and taste off.

25
Kegging and Bottling / Re: mastered kegging...issues when I bottle
« on: August 24, 2016, 06:15:52 AM »
Domino dots are 1/2 tsp of sugar.  I used them to bottle 4 beers from a batch I kegged recently.  They are easy to use and the sugar dissolves completely, unlike the carb drops.

26
The Pub / Re: Espresso machines
« on: July 26, 2016, 06:31:18 AM »
The guy that roasts my coffee hands roasts every batch. He is a true craftsman. Excellent coffee.

I have have heard both good and bad about storing coffee in freezer. Now, most recently, there is some science that says that grinding frozen coffee makes the best coffee because of the mire uniform way in which the beans are crushed.
You are lucky. I can't say that I am a big coffee snob, but I am pretty picky, and my wife is worse.  Especially when it comes to espresso.  I would love to have a local roaster, but we have tried a number of espresso beans from local places and most of it has been pretty terrible. It took a while before we found beans that we liked. I have also pretty much given up on finding a good espresso at coffee shops. 

On a coffee related note, I have been using a Vietnamese phin to brew my normal coffee.  It takes a while but IMO it makes a very flavorful cup of coffee.

27
The Pub / Re: Espresso machines
« on: July 25, 2016, 06:47:46 AM »
We had a krupps a long time ago and it made great espresso until it crapped out.    We’ve had a rancilio silvia and have been making espresso on it everyday for a few years now.  I have been very happy with it, but it can be finicky.  Grind, freshness of beans, amount of pressure tamping. It can take a while to get the hang of making great espresso every time and you definitely need a good burr grinder. The most important thing is the coffee.  If you use crappy coffee expect crappy espresso.

28
All Things Food / Re: Crock Pot
« on: June 29, 2016, 12:07:33 PM »
I like to use ours for soups and stews.  The French onion soup where you slow cook the onions first has been on my list for a while.
 
My wife uses ours more than I do.  She makes a pretty mean shredded pork with just some pork, salsa, and hot peppers.  She has also done the soda thing using ginger ale. Then we add some slap ya mama hot seasoning.  I just ate and am getting hungry again.

29
All Things Food / Re: Pressure Cooker
« on: June 28, 2016, 09:48:58 AM »
Here's the recipe from last night. I added in some brown sugar to the rub and I would boost the salt about 20% if I was going for it again. We did not have a rack for the bottom so I used a rack from a small oven tray which fit pretty well to keep the ribs out of the liquid.
http://www.fagoramerica.com/my_fagor/recipe_library/pressure_cooker/meat/baby_back_ribs
The junior akorn may be a purchase in the near future!  Ribs sounds good and are making me hungry.  When I made chicken I used the the basket that came with it to keep the chicken out of the liquid.  It seemed to work ok. 

Risotto is an interesting idea I'd never thought of.
It may not be traditional, but it comes out great.   One of my favorites is asparagus.  I blanch the asparagus and use the water to make the risotto. 

I'm slightly terrified of it exploding though.
This is what took me a while before I got one.  The ones put out today have a bunch of safety features to keep that from happening.  I still get a little worried when it makes a ping sound.


Hard boiled eggs come out great and are very easy to peel.  I make a ring out of foil for each egg to stand them upright and cook them in the basket on low for about 5 or 6 minutes.  Quick release and cold water bath for eggs.  The shells come right off.


30
All Things Food / Re: Pressure Cooker
« on: June 28, 2016, 06:46:15 AM »
Great idea for a thread.  I love my pressure cooker and I’m interested in what others are doing.    It is probably one of the best things I have gotten.  The small amount of time it takes to make meals is hard to believe.   I have the same one as you but if I had to do it again I would think of getting the 10qt one because I think you can use it to pressure can quart jars.

I've used it for all sorts of food.  Sunday I used it to make a risotto, which was pretty good and was basically labor free compared to making it the traditional way. Last night I used it to make dahl and basmati rice.    There are definitely some things don’t come as well as other ways of cooking, but man does it save time.  I’ve been trying to get my wife on board with it so we can get rid of our slow cooker, which is taking up valuable real estate in our kitchen cabinets.

BTW I think you are the one I have to thank (or curse) for the advice about the akorn, which is another of my favorites.   

Pages: 1 [2] 3 4 ... 18