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 5 ... 18
Kegging and Bottling / Re: mastered kegging...issues when I bottle
« on: August 26, 2016, 04:24:23 PM »
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.

Kegging and Bottling / Re: mastered kegging...issues when I bottle
« on: August 24, 2016, 01:15:52 PM »
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.

The Pub / Re: Espresso machines
« on: July 26, 2016, 01:31:18 PM »
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.

The Pub / Re: Espresso machines
« on: July 25, 2016, 01:47:46 PM »
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.

All Things Food / Re: Crock Pot
« on: June 29, 2016, 07:07:33 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.

All Things Food / Re: Pressure Cooker
« on: June 28, 2016, 04:48:58 PM »
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.
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.

All Things Food / Re: Pressure Cooker
« on: June 28, 2016, 01:46:15 PM »
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.   

Commercial Beer Reviews / Re: NE IPA reviews
« on: May 20, 2016, 05:55:36 PM »
I was at the Vermont brewfest and one of the breweries had a “blonde” or at least that was what I was told.  It was probably and NE IPA.   I looked at it and asked him if the keg fell off the truck and rolled down a hill right before they hooked it up.  He said that was the way it was supposed to look.  It tasted ok and since I don’t remember who it was or what the beer was called I wouldn’t say it left a big impression.
I was able to try two beers, Alter Ego and Haze from Tree House at a party recently.  I can tell you that both smelled extremely fresh.  It was as if I was drinking straight out of my primary. Both beers were good but I don’t think the cloudiness really adds anything. I dont know if its just a way to stand out.  Maybe I just have to keep sampling some.

The people at the party enjoy beer but not “I can get lost for hours talking about beer until my wife rescues the other person” kind of enjoying beer..  They were saying what they liked about the beers and how the beers tasted like juice or were “juicy”.  I kind of laughed to myself.   I think it is a combo of extreme fruit flavor and the mouthfeel.   Thanks for the writeup.

Beer Recipes / Re: asian inpsired rice lager
« on: May 13, 2016, 06:44:45 PM »
I like how this has become a rice beer and tools themed thread.
That's funny.  Didnt even realize it. I guess the harbor freight catalog was the closest thing at the time..

Really cool! How did you end up using the rice? Cook and then into the mash?

My rice lager keg should just about be kicked. I enjoyed it but ultimately came to the conclusion that the sake-tea character was a bit too much.
Cooked and added to mash with the cooking water.  I did similar to what stpug had suggested, except I broke up the rice with a immersion blender before i cooked it.  I also wasnt paying attention and some of the rice burned and stuck to the bottom of the pot while I was cooking it.   I probably lost some gravity points on that but at least it didnt have a burnt taste to it.  A sake/tea character still sounds good. Would you make it again with less characters. If I do one again, I'll probably will try a rice like basmati to see if the flavor comes through. 

Beer Recipes / Re: asian inpsired rice lager
« on: May 13, 2016, 02:44:55 PM »
Wanted to thank goschman and others for the info.  I finally brewed my Sapporo like lager and the info on this post was helpful. I used real sushi rice because we had it on hand. 
Approximate grain bill
58% Pils
39% sushi rice
3% Carahelles
Hallertau hops
The sample tastes great and is pretty clear. Cant wait until its carbed!

Thanks again.

Beer Travel / Re: Trip to Boston and Burlington
« on: May 13, 2016, 02:27:29 PM »
My wife and I had a good time at American Flatbread Pizza/Zero Gravity Brewpub.
Great pizza and beer. I would also recommend Queen City Brewing. I had a bunch of their beers at the VT brewfest and they were pretty solid.  They were also pretty cool guys.

Other Fermentables / Re: sima Finnish fermented lemonade
« on: April 15, 2016, 01:04:04 PM »
I remember this stuff, but it was spelled with a Z instead of an S and it sucked...

But seriously, it just sounds like homemade ginger ale to me. More like a soda than a brew.

I recently started brewing soda with my daughter.  This recipe is similar to what we have made.  Zima...was just joking with my friend about brewing some...

What are the raisins for? For complexity?

Looks tasty. I'd do this in a PET bottle for safety concerns.

A few of the recipes I have seen have raisins added to them. There wasn't a lot of info out there about it but some I found says raisins add flavor, add body and mouthfeel and help with clarity. 

Beer Recipes / Re: asian inpsired rice lager
« on: March 01, 2016, 05:56:28 PM »
I am a big fan of sake too and I like ginger but it can quickly overpower everything.  Adding a small amount sounds good.  I like the idea of using other rices.  I would imagine basmati might be nice in another adjunct beer.  My wife and I hang out with this guy and I give him my homebrew and he gives us sake his mom makes.   One of the times we tried a red rice sake she made and it was pretty awesome. Also not sure if you know, but some sake rice needs to be polished to avoid off flavors when making sake.  Not sure how it would affect beer.  If you brew Saturday, please update.  And I realized I should have put flavorless in quotes.  I do not come across well in text.  Which is part of why I don’t post often.

Beer Recipes / Re: asian inpsired rice lager
« on: March 01, 2016, 04:34:37 PM »
The sushi guy in our town asked me to make him a sapporo/asian style lager a few months ago and I pushed it off until I forgot about it.  There is definitely not a lot out there. I guess not many homebrewers like flavorless beer? I started coming up with something similar. Not sure what the numbers were but off hand it was

75-80% pils
15-20% rice
3 or 4% Munich

around 20 ibus using Saaz and maybe warrior.

What yeast did you prefer in previous batches? Are you looking to make a premade sake bomb?  I'd like to know how it turns out for you since you will probably brew it way before I do. :)

Equipment and Software / Re: Glassware / Drinkware Question
« on: February 18, 2016, 05:59:50 PM »
Try TJMaxx if you have one by you.   My wife is kind of addicted to going there and I tend to browse the kitchen area while she shops.  They have some great deals on cookware and I was surprised at the glassware they had. The one by me had a bunch of spiegelau and libbey glassware for pretty cheap.

I just picked up the two pack of these for $10

Pages: 1 2 [3] 4 5 ... 18