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Messages - AmandaK

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226
General Homebrew Discussion / Re: Quick & Easy Kegging Hacks | DIY
« on: October 22, 2015, 05:56:27 AM »
Here's my hack: Myles is my keg whisperer.  8)

I'm kidding, obvi, but the recirculating keg cleaners (whether DIY or the pre-made ones) are a must. Same with a line cleaner. We can't use the recirculating line cleaner since our taps are so far away from the kegs, but we do pump BLC or Penetrate through the lines as soon as a keg kicks.

Another great tool is a long handled toilet brush. If you don't have skinny arms - like myself - it helps get a scrubby down to the bottom of the keg.

Something I wish I would have done when I set up the draft system was only use MFL fittings and not barbed fittings. We mainly use ball locks but have guest taps from time to time, some of which are pin locks. I've since replaced the barbs with MFLs, but it would have been nice to have the forethought.

227
All Things Food / Re: Growing food - The Garden Thread
« on: October 21, 2015, 10:02:20 AM »
Well, pepper season is drawing to a close here. Just trimmed up the last producing plants to get them to ripen what is on them.

Our harvest so far:


I've probably gotten my $2 worth out of this plant, just by taunting my friends. The ghost pepper:


Myles' preparing some death sauce:


I helped make the green ones, but I can't be near the two on the right. Fermented one is poblanos (no seeds/pith) and mild-jallys. Next green one is poblanos, real jallys, and serranos. Red one is red jallys, red sorranos, and a few habenaros. Orange one is habenaros and 3 ghost peppers.


Next year I'm going to grow some "mild hots", or versions of super hots that have only the flavor and a very mild heat. I found a mild habenaro "NuMex Sauve Orange" and a few peppers from Trinidad that supposedly aren't hot. I'm looking at Shis***os as well. Maybe next year I can get in on this hot sauce fun.  :D

228
However, anyone who has read the seminal brewing publication1 by Wahl and Henius from the period knows that beechwood chips were used for the opposite reason.  The use of chip casks was a standard practice back in the nineteenth century because beechwood chips helped to clarify the beer more rapidly.  The chips were added after the maturation and krausening steps.

Budweiser themselves tell you this on the AB tour in St. Louis.

229
Beer Recipes / Re: Chasing the perfect Munich Helles
« on: October 12, 2015, 11:25:51 AM »
I'm just here to subscribe and listen to all of your ideas.  8) I think spring will be my next foray into Helles, but I'm still on this dang German Pilsner kick.  :)

230
The Pub / Re: My new job
« on: October 10, 2015, 05:34:30 AM »
Neat!

231
I was doing a 75' boil on Pilsner malt "just to be safe". Haha. Now I know that I can whittle that down even more. :)

I do want to point out again that boil length is only going to be correlated to DMS volatilization for a given kettle setup. Marshall's kettle is able to reach 9% boil off in 30 min; if you're boiling off significantly less than that you may need to boil longer.
Of course. I can get a turbo boil going and have a 15% boil off/hour if need be. I'm switching down to 60', still want all the hot break out of the beer that I can get out of it.

232
Marshall - this is EXCELLENT.

For the upcoming Pils with Best Pils malt I will cut back the boil time. Good work Marshal.

Same here.

No change for me....I haven't done a 90 min. boil in years.
I was doing a 75' boil on Pilsner malt "just to be safe". Haha. Now I know that I can whittle that down even more. :)

Sent from my XT1254 using Tapatalk


233
Marshall - this is EXCELLENT.

For the upcoming Pils with Best Pils malt I will cut back the boil time. Good work Marshal.

Same here.

234
General Homebrew Discussion / Re: Swap-toberfest '15
« on: October 07, 2015, 07:17:51 AM »
AmandaK
PM sent with tracking number. Enjoy unpacking it! Bwahahah

Jim, you evil, evil man. ;D I've seen some wicked packing jobs before when unpacking for comps, but this one takes the cake! I had to use a exacto blade to get it all unpacked. Pics for everyone's enjoyment:

I tried to pull on the little white bag tuft, it just resulted in packing peanuts everywhere. I ended up having to cut open the bag while it stayed in the peanuts:


And then they were sealed in a Food Saver bag, 2 bottles per pouch:


Lololol - this one had bonus packing peanuts in it  ;D I was giggling the whole time I opened these:


And finally, inside the Food Saver bags was bubble wrap:


Success!


I had probably way to much fun opening this package. I'm quite looking forward to these beers. Myles is eye-ballin' the Espresso Stout already.  8)

235
The Pub / Re: Windows 10
« on: October 07, 2015, 07:00:19 AM »
I never had Windows 8/8.1, just skipped from Windows 7 to 10 when we bought a new laptop. It's alright. Just getting used to it. This touchscreen thing is screwing with me though. I have Win7 at work, and I'd be lying if I said I haven't touched the toolbar on the non-touch-screen to bring up a program.  ;D

236
General Homebrew Discussion / Re: Swap-toberfest '15
« on: October 05, 2015, 01:26:03 PM »
Yes Jon, I am very excited about Amanda's shipment, but drinking it will have to wait, as we will be out of town for a wedding from Friday till the following Sunday.

I forgot to mention that the American Wild Stout has actually been pasteurized. So that beer will taste exactly as it is when you get it or if you decide to save one/both for later. Pasteurizing wild beers when they get 'perfect' is awesome - I've had some of my own wild beer, from a friend's cellar, 4 years later and it was amazing how much it tasted exactly like I had it years before. :o Crazy.

237
General Homebrew Discussion / Re: Swap-toberfest '15
« on: October 05, 2015, 05:32:15 AM »
Amanda, that sounds awesome! Wild stout sounds very intriguing and of course I have heard great things about Crooked Stave

The wild stout has a few awards under its belt. 2nd place this weekend at the Sower's Cup in 23A, advanced to Nationals this year, and has a few other medals that I can't remember off the top of my head. The gueuze has won in plenty of comps, the toast beer never got entered in a comp since I only had it in large format bottles (but the recipe wins about 60% of the time), and the 13% saison is one of those beers that you don't even enter in comps - hence the waxing. I hope you enjoy! I would have sent some German lagers, but we pretty much cleared out the kegerator the weekend before I shipped - whoops!

238
General Homebrew Discussion / Re: Swap-toberfest '15
« on: October 03, 2015, 06:30:20 AM »
AmandaK
PM sent with tracking number. Enjoy unpacking it! Bwahahah
Am I gonna have to hack it apart with a razor blade?? Lol

Sent from my XT1254 using Tapatalk


239
General Homebrew Discussion / Re: Swap-toberfest '15
« on: October 03, 2015, 06:19:38 AM »
@69franx

Frank! Your package is in route.



From left to right: Crooked Stave, a 13% dark saison from 2013, two of our American Wild Stouts, my Gueuze (blend of 2011 & 2013 lambic), and our wedding toast beer "Ein Prosit". You said you wanted sours! :)

Sent from my XT1254 using Tapatalk


240
All Things Food / Re: Growing food - The Garden Thread
« on: October 01, 2015, 05:52:16 AM »
I started a batch of lacto fermented pepper sauce with some cayenne, and cascabel (or something that looks similar) and a first experiment with lacto fermented daikon pickles.

What is your procedure here? I've been looking at fermented hot sauce recipes all over the internet and have gotten so many different techniques that I'm about tired of looking. I'm leaning towards the 'whir up peppers and garlic in the food processor, add a touch of yogurt whey, ferment until later, then blend with vinegar and other flavors and bottle in little woozy bottles' thing. But I have no idea if that works well or poorly.

mustard green pesto is yummy and spicy.

We've made spinach pesto here a lot and I love it. Speaking of, I should plant some more spinach.

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