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Messages - Delo

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General Homebrew Discussion / Re: Blueberry ale
« on: February 01, 2016, 04:04:00 PM »
I agree about brewing a simple beer. It would be easy to overpower the taste of blueberries. I brewed a blueberry ale as a party favor for the adults at my daughters frozen theme B-day party.  I made a 5 gallon batch of basic blonde ale with east kent goldings and added 5lbs of blueberries to fermenter.  The color was great but the blueberry flavor was not very noticeable. I don't know if a syrup at packaging would be better,but if you are making a 5 gallon batch, it may not be enough blueberries to contribute flavor.  After talking to another brewer he told me he uses real blue berries to get the color, but blueberry extract to get the flavor.  We aren’t big fruit beer fans so I never tried it. You could try that. 

Kegging and Bottling / Re: Brown inside shank
« on: January 21, 2016, 08:37:39 PM »
Personally, I wouldn't trust them, especially is replacements aren't terribly expensive.

In my case, what was especially concerning was that the parts were advertised as being stainless. If some cheap Chinese pot metal is used, who knows its composition? One can hope everything used would be food safe, but if it's already been proven untrustworthy once...
I agree. Isnt brass coming in contact with beer said to contribute to possible off flavors and small amounts of lead? I tend to worry more about that stuff and avoid it than most people do. Living in NJ has exposed me to enough.

General Homebrew Discussion / Re: Buying brews at chain restaurants?
« on: January 21, 2016, 08:15:30 PM »
I dont expect much in the way of food or beer at most chains.  $5 a pint for craft would be pretty good by me. Im more bothered going to an “Ale house/Tap House/beer bar or some other beer named place” or an “Irish Pub” and find out that there are only BMC beers on tap or maybe blue moon. I could also gripe about 95% of the beers at a decent beer bar are some sort of barely average IPA.

Kegging and Bottling / Re: Brown inside shank
« on: January 21, 2016, 04:24:06 PM »
Did you try barkeepers friend. That stuff always takes everything off my pots and pans. It almost looks like they are chrome plated instead of SS and the chrome wore off and that’s the brass underneath.

Equipment and Software / Re: Which oxygen stone/wand should I buy
« on: January 20, 2016, 07:24:08 PM »
I have the same setup. I eventually plan to replace it with this
I like the fact that the stone uses a flared fitting to attach to the wand.  A while ago I saw some complaints about other ones where the glue holding the stone to the wand came undone.

Are some of them glued?  The stone on mine appears to be somehow fused (welded?) to the wand.
I remember seeing complaints that the stones were glued on when I was first looking into getting one.  It's probably been a few years ago since I looked because I really dont use pure o2 that often. They all may be welded now, which would make more sense.   I think I would still prefer being able to remove it.

Equipment and Software / Re: Which oxygen stone/wand should I buy
« on: January 20, 2016, 02:54:05 PM »
I a .5 micro stone that works very well.  Mine is on the end of a length of beverage line.  If I ever have to buy another I would get one that is on a wand.  It seems like that would work better than the setup I have.


I have the same setup. I eventually plan to replace it with this
I like the fact that the stone uses a flared fitting to attach to the wand.  A while ago I saw some complaints about other ones where the glue holding the stone to the wand came undone.

+1 to all hoosierbrew said.

I have this model for over two years without any problems.    I replaced the tower with these
The holes lined up so replacing the tower was easy.  The original tower and tap were garbage, which I think a lot of the complaints are probably about.  Or maybe people are upset that their BMC still tastes terrible coming out of a keg.    I don’t have a fan set up for the tower, but eventually I will.   The foaming is not really too bad for the first pint.

General Homebrew Discussion / Re: Scaling Down
« on: November 10, 2015, 04:01:40 PM »
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, 03:49:26 PM »
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, 04:51:09 PM »
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, 04:34:32 PM »
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, 02:27:16 PM »
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, 04:36:08 PM »
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, 03:57:00 PM »
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.

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