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Messages - Alewyfe

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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.

All Grain Brewing / Re: Mash-in
« on: March 20, 2013, 08:17:59 AM »
Done it all three ways. First grain then water, some water then grain and water and finally water then grain. Find it just mixes easier with the water in first, then the grain.

General Homebrew Discussion / Re: Boil Question
« on: March 19, 2013, 11:48:53 PM »
I don't know anything about it, and there aren't any customer reviews, but I saw this on the NB website the other day. Cheap...dunno about quality.

I looked at that one also along with the Bayou KAB4 AND KAB6.  After reading the reviews and getting an offer from Blichmann for a free Porter extract kit with the purchase of $125 or more, I decided to go with the Blichmann burner.  A little over my budget but it should last me a good long time.

You will never regret spending a little more than you had intended as opposed to less than you should have.
I really like my Blichmann burner. I think you'll be delighted with it.

The Pub / Re: My "missionary" work!
« on: March 14, 2013, 10:41:06 PM »

I love sharing the excitement with someone who watches that cereal grain become sweet wort for the first time. I too love my time alone becoming one with my wort, but there's something very satisfying about
being part of birthing a new baby brewer. I have lots of brew children out there.

Yeast and Fermentation / Re: US-05 - pretty amazing stuff
« on: March 14, 2013, 07:48:22 AM »
I use US-05 on my IIPA sometimes, I like the results. Well, I pitched and aerated and I took off for a few days and came back to see that the auto valve on glycol unit failed and left the valve open and had crashed the beer to 45 degrees. And the US-05, while albeit slowly, was steadily fermenting.

Got it ramped up and fermenting away nicely now but pretty amazed that it would ferment at those temps. The yeast was rehydrated (see, Tom ;) ) in about 95 degree water and I'm not exactly sure how long the lag was, but it was fermenting 2 days later at 45 degrees after pitch.

I have purposely fermented US-05 at around 54 degrees with good results before. But shocked to see it chugging along this cold. I seen some lager yeasts that struggle under 48.

Hey Keith, make sure you comment on the finished results. I have some friends who are brewing pro and seem to be having major problems with yeast handling. I suggested they use dry until they get the rest of their operation in order and they have pooh pooh'd the suggestion. I habitually have 04 and 05 on hand for those "just in case" disaster times and it has saved the day on a number of occasions when something unfortunate has happened to my propagated batch. Do I prefer my beers made with the liquid strains? Yes usually. But the differences are sometimes pretty subtle and it can be hard to pick a favorite.

Yeast and Fermentation / Re: Pitching Rate for Pliny the Elder Clone
« on: March 13, 2013, 09:26:34 AM »
I wouldn't bother with a 1 L starter for two vials of yeast. Like Amanda said, with two vials you'll only be under-pitching by ~20% as long as they're fresh. I'd either make a starter from one vial or just pitch two.

+1  2 vials into a liter of starter and your growth factor is negligible. If you don't want to do a starter, 2 vials should get you plenty close.

Ingredients / Re: Water- Chloride concerns
« on: March 12, 2013, 11:28:05 PM »
The chloride ion is not the same one as in disinfectants. Chloride will accentuate roundness and sweetness in the beer. Keep chloride levels under 100ppm. Lower even if you have high sulfate levels or it will start to taste harsh.

Quoted from Bru'n Water's water knowledge sheet by Martin Brungard.  If this is not the water worksheet you are using, check it out. Lots of good information here.

Kegging and Bottling / Re: Took a Yeasty Shower
« on: March 12, 2013, 11:16:40 AM »
Been there, done that and the T shirt still probably has yeast on it. The zen of bottling...become one with your yeast.

I must say 22' is impressive. Would you possibly mind setting up the video before you attempt that again. I really feel I learn better visually. ;)

The Pub / Re: BB King tonight
« on: March 11, 2013, 11:11:00 AM »
Wow. That's disappointing. Someone is doing him wrong. No matter how much you love him, that would leave a bad memory.

Ingredients / Re: Lactate Taste Threshold Experiment
« on: March 11, 2013, 11:01:24 AM »
Thanks for publishing this Kai.  I can be a bit less conservative in my use of acid malt having this data.

All Grain Brewing / Re: Mashing with Rye
« on: March 09, 2013, 04:01:24 PM »
You didn't mention what type of rye you are using. If it's malted or flaked, you don't have to worry about cooking it. If it's unmalted, you'll need to cook it until it stops thickening, then add it to the rest of your mash.

Hmm, sorry about that. I use raw (berries) Rye from the local Amish store. Do you remember aprox.
how long the cooking takes.

It can take about an hour. 1 part rye berries to 4 parts water. Keep stirring periodically or they'll scorch. A double boiler works well for this. Also, soaking overnight will reduce the cooking time as will cooking them in a pressure cooker. They do absorb a lot of water.

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