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Messages - HoosierBrew

Pages: 1 ... 4 5 [6] 7 8 ... 843
76
The Pub / Re: song title game
« on: August 02, 2017, 05:04:42 AM »
Hell's Bells -  AC/DC

77
All Things Food / Re: Happy Nat'l Chicken Wing Day!
« on: August 02, 2017, 04:20:46 AM »
Makes me wanna do some of my smoked spicy Korean wings. They blow regular Buffalo wings out of the water.

Got a recipe? I've recently discovered the joys of Gochujang, and I'm looking for new ways to abuse it. I have a funny feeling that it will be the next Sriracha.



Here it is:

SAUCE (for ~ 15 wings-ish, scale for volume) - heat to dissolve sugar. No need to reduce. This sauce is gold.

3 tablespoons Gochujang
1/2 teaspoon Gochugaru (Korean red chili flakes), or to taste
Garlic to taste
Fresh ground black pepper to taste
2 tablespoons soy sauce
1/2 tablespoon rice vinegar
2 tablespoons white sugar
1 teaspoon toasted sesame oil
2 tablespoons water

Garnish with sesame seeds and thinly sliced scallions/green onions.

If there's not an Asian grocery nearby, the Gochujang and Gochugaru can be found on Amazon (go figure).


PROCEDURE
When possible, I like to smoke the wings first, then add to hot oil for a couple minutes to crisp the exterior, then toss with the sauce and garnish last. But the sauce would obviously be great on wings prepared any way you like. Enjoy!
You smoke these wing with any particular wood or charcoal only?  I have a water smoker, but I could run it dry if needed. 

  "If more of us valued food and cheer and song above hoarded gold, it would be a merrier world."




I'm a hickory fan, but I've also done these with apple and pecan with great results. It's hard to go wrong when you add that sauce.

78
The Pub / Re: song title game
« on: August 01, 2017, 02:42:24 PM »
Two Halves - My Morning Jacket

79
General Homebrew Discussion / Re: brew time before compatitions?
« on: August 01, 2017, 01:38:16 PM »
thanks for the info, that is exactly what I was looking for.. but lets add in a Festbier and  marzen for giggles

People brew lagers differently, but average strength lagers can be comp ready in 8 weeks-ish IMO. Longer for bocks.

80
General Homebrew Discussion / Re: brew time before compatitions?
« on: August 01, 2017, 01:02:16 PM »
From brew day to when Beers are at their best. Tell me how long beers will last and how long you plan before the competitions.
             IPA
             Pilsners
             Stouts
             Light beers
             Dark beers


IPAs- I brew around 3 weeks before submission deadline if I hand carry. I add an extra week if I'm shipping.
Pils - I brew around 7-8 weeks before submission date.
Stouts - I brew around 8 weeks before submission for stouts other than RIS. I try to enter RIS that's 6+ months old when I submit.
Light beer - too vague. Example, a blonde ale maybe 6 weeks prior. A Belgian Tripel or Helles Bock, a few months.
Dark beer - again too vague. An American Brown, maybe 6 weeks prior. A Belgian Quad, close to a year good, 1-2 years better.

81
General Homebrew Discussion / Re: Great find!
« on: August 01, 2017, 08:16:48 AM »
With awareness will come a deep desire to drive profit. Don't be surprised when barrels of rice syrup show up at your door.


Well done.

82
General Homebrew Discussion / Re: Pics of recent brews?
« on: July 31, 2017, 06:39:10 PM »
Tommy, as for trifecta blend, it's 45% SMB/45% Ascorbic Acid/10% Brewtan B. A few months back, the recommendation was for .37g/gallon of the mixture (per gallon of water used) for lagers, .25g/gallon for ales. I had no issues and good luck with these amounts.  Since then, recommendations are to back off the SMB a tad, to around 30ppm SMB for beers. I jave used nothing but 1056, 2206, and Rustic/3726 in my lodo beers so far and can vouch no sulfur in the final beers. Hope this helps.
Thanks, Jon.

For my last 2 batches, I used 0.4g of SMB and 0.4g Brewtan-B. I used WLP029 and Mangrove Jacks M76. The MJ M76 threw a lot of sulfur in the fermenter, but, I don't taste any in the beer.   

I bought some Absorbic Acid. I'll try that next time.


And I know the math is probably obvious to you - I brain farted and had to have it spelled out initially. (embarassment ensued).

If you mash with say 8 gallons of water for ales, it's 8 X .25g per gallon, or 2g total of the mixture. Then .45 X 2 for both SMB and AA is .9 g of each. Obviously 2 X .1 = .2g of Brewtan B. Sorry for any potential insult by spelling out the obvious  - like I said, I asked to have it spelled out for me and felt silly immediately for missing the obvious.  :D

83
General Homebrew Discussion / Re: Pics of recent brews?
« on: July 31, 2017, 06:05:36 PM »
Tommy, as for trifecta blend, it's 45% SMB/45% Ascorbic Acid/10% Brewtan B. A few months back, the recommendation was for .37g/gallon of the mixture (per gallon of water used) for lagers, .25g/gallon for ales. I had no issues and good luck with these amounts.  Since then, recommendations are to back off the SMB a tad, to around 30ppm SMB for beers. I jave used nothing but 1056, 2206, and Rustic/3726 in my lodo beers so far and can vouch no sulfur in the final beers. Hope this helps.

84
The Pub / Re: song title game
« on: July 31, 2017, 03:35:09 PM »
Three Days -  Jane's Addiction

85
All Things Food / Re: Happy Nat'l Chicken Wing Day!
« on: July 31, 2017, 03:03:13 PM »
Makes me wanna do some of my smoked spicy Korean wings. They blow regular Buffalo wings out of the water.

Got a recipe? I've recently discovered the joys of Gochujang, and I'm looking for new ways to abuse it. I have a funny feeling that it will be the next Sriracha.



Here it is:

SAUCE (for ~ 15 wings-ish, scale for volume) - heat to dissolve sugar. No need to reduce. This sauce is gold.

3 tablespoons Gochujang
1/2 teaspoon Gochugaru (Korean red chili flakes), or to taste
Garlic to taste
Fresh ground black pepper to taste
2 tablespoons soy sauce
1/2 tablespoon rice vinegar
2 tablespoons white sugar
1 teaspoon toasted sesame oil
2 tablespoons water

Garnish with sesame seeds and thinly sliced scallions/green onions.

If there's not an Asian grocery nearby, the Gochujang and Gochugaru can be found on Amazon (go figure).


PROCEDURE
When possible, I like to smoke the wings first, then add to hot oil for a couple minutes to crisp the exterior, then toss with the sauce and garnish last. But the sauce would obviously be great on wings prepared any way you like. Enjoy!


86
All Things Food / Re: Happy Nat'l Chicken Wing Day!
« on: July 31, 2017, 04:18:46 AM »
Makes me wanna do some of my smoked spicy Korean wings. They blow regular Buffalo wings out of the water.

Got a recipe? I've recently discovered the joys of Gochujang, and I'm looking for new ways to abuse it. I have a funny feeling that it will be the next Sriracha.


Yep, I'll post when I get home from work. And I agree with Gochujang being the next Sriracha. Stuff is fantastic.

87
General Homebrew Discussion / Re: Pics of recent brews?
« on: July 30, 2017, 05:17:45 PM »
Quality control checks, it's a bear. 




Sent from my iPhone using Tapatalk

Gorgeous color and foam!

88
All Things Food / Re: Happy Nat'l Chicken Wing Day!
« on: July 30, 2017, 05:16:31 PM »
Makes me wanna do some of my smoked spicy Korean wings. They blow regular Buffalo wings out of the water.

89
General Homebrew Discussion / Re: Steeping/Whirlpool Hops
« on: July 30, 2017, 03:04:55 PM »
Lots of different approaches to get there. As for getting the right level of bitterness, I still like to get the target IBU from a 60 minute addition, then flavor/aroma from a cool enough (175F  or less) steep addition, so as to pick up little to no more noticeable bitterness. Also gives me the freedom to get as much late hop impact as I want without impacting bitterness. Each his own.

90
Yeast and Fermentation / Re: Imperial Rustic
« on: July 30, 2017, 07:03:29 AM »
Kegging my Rustic today. Both the 565 and Rustic are finished at 04. Rustic is earth, spice and fruity. It is more complex with a smoothness I don't get in the 565. My 75 year old Mother tried their final gravity samples. In her words, "I'm digging that Rustic, when that one is finished bring me a growler." 565 seems to have more hop bitterness, where the Rustic is a touch more sweet.


Sent from my iPhone using Tapatalk


That's funny. Definitely better bring her a growler. :D

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