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Messages - Alewyfe

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346
Ingredients / Re: Dry Hopping research - Interesting
« on: December 04, 2012, 10:42:04 AM »
WOT? No comments on the possibility that you may be able to shave "days" off your dry hopping regimen?

The author makes the conclusion that dry hopping (unstirred) for more than 6 hours (with pellets, it was longer for cones) is accomplishing little in the way of additional aroma, and that extended periods of dry hopping are actually counter productive. Torpedo, Randall, Rocket...all used to provide increased aroma.
Could this partly be because of the shorter contact time with the hops?

Also, dry hopped hops still have all their bittering compounds in tact....Could we throw 'em in the freezer and use to bitter the next batch??? I always enjoy saving a few bucks.

I'm planning some experimentation soon.

347
Ingredients / Dry Hopping research - Interesting
« on: December 03, 2012, 11:45:36 PM »
Anybody read this thesis? Any thoughts? I noticed the author is scheduled to present this data at the World Brewing Congress Portland 2013. Ran across the info while I was perusing Indie Hops' blog.

http://ir.library.oregonstate.edu/xmlui/bitstream/handle/1957/34093/Wolfe_thesis.pdf?sequence=1


348
Going Pro / Re: What have I done?
« on: November 24, 2012, 11:01:42 AM »
Great news. Good luck with all the planning and licensing stuff. You've got experience and a great deal of knowledge on your side based on what I've gleaned from you at NHC and on the forum. I think you'll be a success and a great addition to the craft beer community.

3 of our local club members just became official this week. "Two Shy Brewing".  They've worked all the social events in town with free samples and done a lot of social network stuff over the course of the last year to create a following before getting "legal". They don't have anywhere near your expertise, but they have a passion that is going to hopefully carry them far...and they're all great guys.

I'm excited for all of you.

349
All Things Food / Re: Pizza Fatta en Casa
« on: November 21, 2012, 10:13:39 AM »
Papa Rosie's Pizza Dough

1 cup tepid water
1/4 cup olive oil (optional, gives dough a smooth texture)
3 cups King Arthur (tm) all purpose unbleached flour
1 tsp salt
1 tbsp white sugar
1 tbsp dry yeast (I get Red Star (tm) in bulk, so that's what I use)

Wet first, then dry.  I use a dough hook to mix in my Kitchen Aid (tm)
Let sit for as long as you can (overnight is best, but this dough is good fresh as well)
Punch down and roll out.
Makes two 16" or three 12" thin crusts.

This is pretty much what my recipe has been, although I've been substituting wheat flour for at least 50% recently. Here are pics of a margherita pie and a veggie pie with wheat crust.



I've also been using Naan from Costco to make quick mini pizzas and they come out great....now I need a good recipe for naan.

Here you go...a link to a silly video and the recipe I use for Naan bread. I put up the blog to share some recipes with my sisters, but found I'd rather be brewing or outside or in the kitchen than making blog entries.

http://berthaskitchen.blogspot.com/

350
The Pub / Re: A changed euge (sorta)
« on: November 20, 2012, 10:54:07 PM »
Dear Euge....I'm so sorry for your loss. Thanks for sharing this with your forum family.
I will be sending a lot of positive and healing thoughts your way.

Glad to hear about the job opportunities.  Keep lookin' up.

351
All Things Food / Re: The Perfect Winter Meal
« on: November 20, 2012, 11:24:31 AM »
I think I want to marry all you guys. :-*

I'm gonna tell your husband!  :)

I've found that if you keep his tummy and flagon full he'll put up with just about anything. :)

352
All Things Food / Re: The Perfect Winter Meal
« on: November 20, 2012, 10:10:39 AM »
I think I want to marry all you guys. :-*

353
All Grain Brewing / Re: stuck sparge
« on: November 18, 2012, 10:10:54 AM »
Batch sparging is not necessarily a panacea here. 8 of us used the same mill on Learn to Brew Day, and I think everyone using a Bazooka/kettle screen ended up with a stuck mash and we were all batch sparging.
It's primarily the crush, as even with a very slow run off speed, if you've got a ton of flour in there it's going to clog up that screen. When I use my own mill, which I have adjusted by trial and stuck sparge, I never have a problem...thankfully.

354
All Things Food / Re: Thanksgiving!
« on: November 17, 2012, 11:11:58 AM »
Going rogue this year. Got some montmorency cherries and a 22 of Julian Cherry Bomb hard cider. Going to craft a nice sauce to go with duck. Knew I had to do a duck when I tasted that cider. Wild rice with some sour cherries and pecans in it. Probably a gingered squash soup for starters. Fresh green beans charred a bit.
I'm thinking a different dessert too. I make so many pies that a pie is nothing special around here and holiday meals are the time to pull all the stops out. Neighbors are coming over, they will be doing the traditional turkey diner on the weekend. We all NEED leftover turkey after all and why celebrate one day of great food when we can carry it all the way through the weekend.

All of you have a safe, peaceful and enjoyable day of gratitude.   

355
General Homebrew Discussion / Re: IPA's and Caramel Malts
« on: November 07, 2012, 11:08:28 AM »
Jeff, years ago I came to the conclusion that I didn't care for MO for APA/AIPA.  For my tastes, I find the malt flavor just doesn't complement the styles.  I, too, know of many people who feel it's the perfect base malt for ant style.  Not for me, thanks!  FWIW, I have an APA on tap now that's pils malt, flaked maize, and light candi syrup.  Hopped to about .9:1 BU:GU and dry hopped with Zythos.
And.......share perceptions, please.

356
General Homebrew Discussion / Re: Is this a good problem?
« on: November 07, 2012, 10:58:21 AM »
...Or you could just tell him the truth...tell him nicely, that he just about kicked the keg on his last few visits.
+1
Best answer. You ought to be able to have that conversation without offending someone who has been a friend for over 30 years.

357
Commercial Beer Reviews / Re: Budweiser Project 12
« on: November 06, 2012, 09:21:28 AM »
BMC?....drinking it?......storing it?    What a blow! and I was kinda lookin up to some of you guys. ;)

358
Ingredients / Re: 2012 Hop Crop?
« on: November 02, 2012, 03:50:46 PM »
AHA hop contract group buy?
Sign me up.

359
Learn to Homebrew Day at "Two Shy" Brewing, a new brewery slated to open in January here. It's being started by 3 of our club members. Can't brew myself as all my equipment and I will be busy helping 4 others brew. For 3 of them it will be their first batch ever......we're all excited. I let them pick what they wanted to do so we've got 2 on a Russian Imperial Stout (yikes) and 2 on an IPA.

We got some pretty good local TV coverage on it, an anchor came out and did a little interview this week and they're running the spot about a dozen times. We're providing food and homebrew samples, so we may get slammed. Wish us luck! Looks like the weather may cooperate too.

360
The Pub / Re: Happy Birthday Keith!
« on: October 17, 2012, 08:58:16 AM »
Keep dreaming big dreams Keith. If you love life it will love you back.
A very happy birthday wish....sincere if a little belated.

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