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Messages - Alewyfe

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All Grain Brewing / Re: Use of ph meter during mash
« on: October 20, 2013, 04:54:36 PM »
That is at room temp.  Repeat, desired mash pH of 5.3-5.5 is room temp. A reading taken at 150F will be .2 to .3 lower.

Always measure at room temp. Mash temps will damage the electrode in your meter.

General Homebrew Discussion / Re: Water Book?
« on: September 24, 2013, 04:33:25 PM »
I did the opposite Amanda....
I ordered Yeast and Hops from Amo, then felt so guilty I had to order Water from AHA.;)
Haven't seen it yet, but I'm not at a loss for reading material.

Homebrewer Bios / Re: Amanda's Bio
« on: September 24, 2013, 04:25:35 PM »
Welcome Amanda....all real brewsters are women. Good move to join the forum...lots of great advice here.
Join a club ASAP, speak out, volunteer and don't be shy. You'll find a plethora of great information and make some wonderful your enjoyment and proficiency at brewing will increase exponentially.

Look forward to your posts.

Ingredients / Re: A Couple of interesting Hop sites
« on: September 23, 2013, 03:33:13 PM »
Useful. Thanks for sharing.

All Things Food / Re: Growing food - The Garden Thread
« on: September 20, 2013, 10:38:21 AM »
goods from the woods....

Ingredients / Re: Homebrewing making a mark in the water supply community
« on: September 15, 2013, 09:53:03 AM »
Wonder who in the GEBL is on the water board?  They should have an appreciation tasting and invite the water district people.

That is cool though.

General Homebrew Discussion / Re: Inexpensive analysis
« on: September 12, 2013, 03:52:21 PM »
I intend to use it so I can see how close my calculations come to reality.

Good find Denny. The folks growing lots of hops are going to love the affordable alpha beta testing.
Thanks for posting. We were talking about this very thing at last nights club meeting.

All Grain Brewing / Re: Thanks Denny
« on: September 08, 2013, 09:47:50 AM »
I started brewing back in the stone age....about the same time as Denny and remember him from the amazing new internet technology and the stone cool HBD. I loved the camaraderie of the club I belonged to then, but life got busy and I gave up brewing in '95. We later retired, moved to Or. and I was able to start brewing again in '08. Though there was no real local club where I live, Eugene was only and hour away and I decided to check out the club there. I came armed with all my old style guides,etc. to help with a local contest judging.

Guess who the first person to introduce themselves was.......Yes indeedy... The legendary Denny. He looked at my binder of stuff and said, "Throw that away. If you haven't brewed in that long, it's a whole new world."

Man was he right. The amount of knowledge available now is phenomenal....let alone the access to amazing ingredients, both in variety and quality. There has never been a better time to be a homebrewer.
Back then you were kind of considered a social deviant. Today you can actually come close to achieving god/goddess status and are surely the most popular person in your neighborhood.

With all of it's attributes and advances, one thing remains the same. Homebrewers are the best people on the planet. There are Dennys (well not quite) in clubs all over, that bend over backwards to promote homebrewing and help new comers feel welcome and comfortable asking questions. If you're new in town,
join the  HB club. You'll find lots of new friends in no time. Traveling across country or even out of the counttry? Bet someone on the forum would be happy to join you for a pint.

Denny, I raise a glass to you and to all the Dennys who go by other names. Thanks to all for your friendship and assistance.

Live long, prosper and go forth and multiply.

The Pub / Re: Bacon toes
« on: September 05, 2013, 10:57:39 AM »
Great gift idea! Thanks. ::)

The Pub / Re: Let the Games Begin!
« on: September 05, 2013, 10:52:11 AM »
The fascination with football totally eludes me.  Guess that just gives more time to waste in other stuff!

Fer shur!

All Things Food / Re: Tomato sauce
« on: September 01, 2013, 07:44:42 PM »
When it's cooking, I take a stick blender and kind of homogenize it. Just finished a batch of sauce and it looks great. No separation. If I leave the tomatoes in chunks it separates.

I'll try this but it already comes out of my mill as puree.

The tomatoes are piling up and it's almost time to make sauce. I use a food mill to separate the pulp and juice from the seeds and skin, then cook it down for several hours to reduce it to a nice thick consistency before canning. It tastes great but always seems to separate so that I have thick stuff sitting on top of my spaghetti and watery juice runs out below. What is the secret to keeping it homogenized?
Go with the flow, let it seperate and remove it from the watery portion....IMO.

Been going with the flow for years. We love our sauce. It's a weekly staple year round. But we'd like to improve the consistency a bit. It doesn't separate in the jar or when heated. It doesn't seem to separate until I put it on pasta or pizza.

Gmac, my "recipe":

1.5 bushels of plum tomatoes, strained through a food mill. This yields about 9 gallons of puree which I simmer slowly for several hours until it's reduced to a nice consistency, about 6 gallons.
About 6 large onions and a lot of garlic(can you use too much garlic?) are sauteed in olive oil until softened and added with 15 minutes left to simmer(cook like a brewer!) Sometimes we also add green peppers or wild mushrooms.
A big pile of fresh parsley, oregano, and basil are added at flameout.
Kosher salt to taste and can all but enough for dinner.
Everything but the olive oil and salt are homegrown. Great on pasta, lasagna, chicken or eggplant parmesan, or pizza, etc. I know some people simmer with soup bones for some extra umami and others sweeten with sugar.  But we like to keep it simple.

Never sugar, but I do add a few carrots and celery sticks, chopped very fine in the food processor to the Onion/Garlic saute. It really adds an undefinable but nice roundness to the sauce. Some red wine, I often use vermouth and finish with a few tablespoons of Brandy.....way tasty. And yes, it's my go to meal on brew nights too! or any other time I'm just plain hungry and tired.

All Things Food / Re: Tomato sauce
« on: September 01, 2013, 02:04:41 PM »
When it's cooking, I take a stick blender and kind of homogenize it. Just finished a batch of sauce and it looks great. No separation. If I leave the tomatoes in chunks it separates.

All Grain Brewing / Re: stuck mash on Blichmann Top Tier system
« on: August 25, 2013, 11:34:33 AM »
If your system flows fine on gravity, then Denny's suggestion of a grant is a good solution.

I don't have your system, but have encountered similar problems. Backing off the flow, even dramatically, I had a stuck mash every time. I have found that if I vorlauf the first couple of quarts or so by hand with a pitcher - no pump - I can pretty much avoid the problem. I have a very fine kettle screen on my mash tun, and it seems like the pump just draws down all the flour in solution and fouls things up. Once that's slowly and carefully circulated to the top of the grain bed, it pulls just fine without creating the vacuum. I'm not trying to emulate a Rims for temp control, but have found that recirculating the 1st runnings for 5 or 10 minutes ups my efficiency by a couple points.

Ingredients / Re: Blonde
« on: August 18, 2013, 12:54:39 AM »
To my palate, pils seems more bready-grainy than pale malt and is a flavor that I find very pleasant. Why not give it a try and see what you think? Maybe up your boil time to 90 min. to take into account the pils tendency to produce sulpher compounds.

Ingredients / Re: Blonde
« on: August 17, 2013, 07:42:06 PM »
Keep it low ABV and you'll have a lovely breakfast beer, or don't and you'll have a really mellow day.
After all, you can't drink all day if you don't start in the morning. ;)

I've decided I really like Blondes with some noble hops. A friend did one with Saaz and it was a winner, and Blonde is not a style I often like.

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