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Messages - Alewyfe

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Beer Travel / Re: 2 Nights in San Diego
« on: April 12, 2013, 10:46:48 AM »
Check out Hess Brewing. They're making a lot of headlines. Just got awarded San Diego's best Brewery in some contest I read about. The brewer (Nate) from Rogue's Eugene location was headhunted to build their new brewery (30bbl I believe) They started with a Nano and are reported to be doing good things. They've got a pretty entertaining blog on their Nano start up that goes back to the beginning if you're curious about them.

Equipment and Software / Something to help with lifting
« on: April 07, 2013, 11:15:19 AM »
Any clever ideas of ways to minimize lifting stuff when brewing? I have a pump and use that for liquid transfer, but there are still kettles, fermenters, full cornies, buckets of water and other stuff that is repeatedly shlepped about. I've recently damaged my shoulder, and I refuse to give up brewing while stuff mends.
My water is about 75' from where I brew. My chest freezers are in two different buildings, but both accessible without having to go up and down stairs.  If everything were inside in one place, a hoist would be the obvious choice, but of course that's not, nor ever going to be the case.

All brilliant and/or hair brained ideas will be considered. 

Equipment and Software / Re: Stuck recirc in blichmann mash tun
« on: April 07, 2013, 10:55:37 AM »
My set up is nothing like yours, I'm using a cooler mash tun and screen, however, I have found that if I recirc a couple of quarts...very hand before switching to the pump it helps a lot. It's like I have to clear the fine flour that initially is on the bottom and get it on top of the grain, where it seems to stay if I maintain a nice controlled pump rate. I have better control doing this at 1st by hand, then letting the pump prime, and at that point I can recirculate as long as I want provided I'm careful not to mix that flour back into the solution again.

If I grab a paddle and vigorously mix the mash, I have to do the same thing again before recirculating with the pump or it will stick on me. Just my work around, but it may help.

All Things Food / Re: Moldy bleu cheese?
« on: April 06, 2013, 07:52:01 PM »
What a friend we have in cheeses!
I have cheese that's probably as old as Denny. I just cut off the outside and enjoy what's left. 

The Pub / Re: I'm honored
« on: April 06, 2013, 07:47:48 PM »
I also cooked a pancake the other day and when I flipped it over the burn marks kind of looked like Denny doing a batch sparge. Freaky

OMGosh that's funny.  Seriously though, you've been there for so many of us Denny. I'm doing my best to pay it forward.

Kegging and Bottling / Re: Stuck Post
« on: April 04, 2013, 10:04:44 AM »
That is not true on all of them Tom. Some are identical except for the shape of the profile of the connector post themselves. Put the two side by side when you clean them and you'll see the difference. Keeping those O-rings lubricated with some keg lube makes a huge difference on how your connectors pop on and off too.
I'll take your word for it, but I've never seen a gas post without the cuts.  And that is saying something, I used to buy them by the hundreds, pressure test them, and sell them off.  Any idea who the manufacturer is on the ones without the cuts?

Totally agree on the keg lube, plus making sure the o-rings are in good shape.

Sorry, No idea. Kegs were fished out of piles of scrap metal back in the '80's when you could buy 'em by the pound.

Kegging and Bottling / Re: Stuck Post
« on: April 03, 2013, 11:00:24 PM »
The gas posts have horizontal cuts in the points where the wrench goes on.  Here's a pic, the gas post is on the right, liquid is on the left.

That is not true on all of them Tom. Some are identical except for the shape of the profile of the connector post themselves. Put the two side by side when you clean them and you'll see the difference. Keeping those O-rings lubricated with some keg lube makes a huge difference on how your connectors pop on and off too.

General Homebrew Discussion / Re: Happy Easter All
« on: March 31, 2013, 09:48:02 AM »
"Ears" to you guys! Cheers!

General Homebrew Discussion / Re: Craft beer sociology
« on: March 29, 2013, 09:18:35 AM »
I think this growth in the overall *number* of breweries will continue for years, if not decades. There will be some high-profile shakeouts in the large "craft" breweries (say, 100,000 barrels and up) as they try to expand into one another's markets. But any town with a few thousand people can support at least one brewpub, and the vast majority don't have one yet. In most of the country, small breweries are still confined to large cities, but as their influence continues to grow they'll jump-start interest in local beers in smaller markets as well.

A lot of the seemingly huge number of breweries that have opened in the past few years are nanos (which I would define as being under 1,000 bbl and serving no food). I do think that the closure rate for nanos is going to stabilize at a very high level, rivaling or exceeding that of restaurants. But there will always be thousands, perhaps many thousands, of them open at any given time, simply because the barriers to entry are so low.

First of all mr fancy pants bartender hopefully didn't get a tip! Anyway, I brew because it is a masculine thing to do!

Historically, it's a very feminine thing to do!

Thank you for noting that. ;)

Equipment and Software / Re: Must PRVs be mounted vertically?
« on: March 29, 2013, 09:15:36 AM »
Tom is correct 1-1.5 TC are a standard size with common gasket and clamp size.

General Homebrew Discussion / Re: No brained brewing rules
« on: March 24, 2013, 09:14:36 AM »
4. If you're brewing on the lift gate of your pick up truck and find yourself standing in sticky liquid, check the valve on your kettle BEFORE you go looking for an engine/transmission/cooling system leak on your truck.

The Pub / Re: Beer-Candied Bacon
« on: March 22, 2013, 08:51:27 PM »
Went to a food & beer pairing diner tuesday. The desert was a Chocolate stout brownie that had a piece
of bacon dipped in chocolate on top. It was a semi-sweet chocolate and the bacon was much better than the brownie.

All Things Food / Re: Rabbits
« on: March 22, 2013, 09:36:48 AM »
Because it does seem similar to chicken, any chicken recipe adapts well for rabbit. Being very lean, the braising or stewing methods of cooking work very well. Rabbit done ala Coq au vin in red wine with onions and mushrooms is excellent. One of the best rabbit dishes I've done involved braising the rabbit in a mixture of orange juice. The sweet acidity of the juice was wonderful with the rabbit. I don't remember the exact recipe. I seem to think it was something of Julia Childs. I know the casserole was tightly sealed with a flour dough mixture for the braising process. Anyway, couldn't find the original, but here's something that looks like a good facsimile.

Time: 8 hr marinade, 1 hr cook time
Difficulty: Medium
Serves: 6
1 whole skinned rabbit, 2-3 lbs, cut into 6 pieces
3/4 cup fresh squeezed orange juice, approx 2 large oranges
2 tbsp orange zest
1 tsp salt
1 tsp fresh ground black pepper
1 tbsp fresh chopped basil
3 tbsp white balsamic vinegar (you can sub white wine vinegar if you don't have white balsamic)
3 tbsp minced shallots
1 tsp celery seeds
1 tsp ground coriander
2 tbsp extra virgin olive oil
1 cup chicken or vegetable broth
1 tbsp cornstarch
1 tbsp water
Place your rabbit in a large ziplock freezer bag for marinating, or bowl if you prefer. Combine orange juice, zest, salt, black pepper, basil, white balsamic vinegar, shallots, celery seed, and coriander and place in marinating vessel with rabbit. Allow to marinate 6-8 hours.

Preheat oven to 400 degrees.

Bring oven safe skillet to temp over burner on medium flame and add the olive oil. Remove rabbit from marinade, reserving the liquid, and brown in skillet, approx 7-10 minutes per side. After rabbit is browned, add reserved marinade and broth to skillet and bring to a simmer, approx 2-3 minutes. Place the skillet in the oven, uncovered, for 30 minutes.

Remove from the oven and transfer rabbit to a plate. Dissolve cornstarch in the water. Simmer the liquid in the skillet over medium burner and add the cornstarch slurry. Stir with whisk until sauce thickens. Drizzle sauce over rabbit to serve.

The Pub / Re: Beer-Candied Bacon
« on: March 20, 2013, 07:41:38 PM »
Get thee behind line that is!

Going Pro / Re: kegs
« on: March 20, 2013, 08:38:43 AM »
A couple of our club members who have started Nanos and a guy in Ashland I know are going through Gopher.
I was with one of the guys last night and he told me he picked up a pallet this week on sale for I believe $94 ea. (1/2 bbl) They have been very happy with both the kegs and pricing thus far.

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