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Messages - garc_mall

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General Homebrew Discussion / Re: New to brewing
« on: November 27, 2012, 07:42:25 PM »
Apparently we forgot to give you that tidbit of advice. I usually recommend to new brewers to get a new batch started as soon as the first go into bottles. I did 3 batches my first three weeks, and as long as I maintain a 1 batch per month ratio, I always have some variety to try and always have enough beer even to bring to parties.

Our club is doing a "same brew" recipe where we all start with the same recipe and change it up how we want. I am taking the ESB and adding 1lb of home toasted oats for some mouthfeel.

All Things Food / Re: Thanksgiving!
« on: November 22, 2012, 09:48:19 AM »
So, I have decided to do roasted Brussel Sprouts with Parmesan and dried cranberries. I feel like it will be a nice side dish.

I will post pictures of my thanksgiving, I want to see some thanksgiving food porn!

General Homebrew Discussion / Re: New to brewing
« on: November 16, 2012, 10:02:09 AM »
I have found that my 12oz bottles become carbonated quicker than bombers. If I have a 12oz bottle with a low gravity beer, I can get fully carbed beer within a week. This was most important when I was a new brewer and didn't have the patience to wait.

Going Pro / Re: What have I done?
« on: November 16, 2012, 09:54:52 AM »
Congrats Sean! Now everyone is making me travel. At least for Tom and Mic its not too far...

All Things Food / Thanksgiving!
« on: November 16, 2012, 09:36:50 AM »
I figured as the most "food-centric" holiday of the year, we should talk about it on the forums.

This year, I plan on inventing my side dish based on what comes out of my CSA box that comes thanksgiving morning. I also plan on trying to convince my mother in law to let me spatchcock her turkey this year. Also probably make homemade cranberry sauce (my in-laws don't know what they are missing).

Beer-wise, I haven't had much time to brew, so I will be bringing my Scotch ale and Dubbel to drink with dinner.

What are your plans for thanksgiving?

Beer Recipes / Re: What do you think of this Coffeehouse Porter?
« on: November 08, 2012, 04:52:01 PM »
+1 on the cold steep or "toddy" method. I prefer 24hrs for a cold steep. On my Mocha Mild for NHC, I used cold coffee and an extract of Cocoa Nibs in vodka. I have added espresso in the past, but I didn't find I got as good of flavor. I would be worried about astringency adding beans to the kettle.

General Homebrew Discussion / Re: New to brewing
« on: November 06, 2012, 06:41:18 PM »
Unless you can get ingredients truly local, meaning the ingredients are actually produced locally, not just purchased locally, I don't think it matters too much. Fresh is good as euge said, especially for liquid malt extract. If you get liquid yeast shipped, make sure they can keep it cold (some places ship with ice packs for refrigeration), and try to get hops that are vacuum packed. I live in WA, so I can get all local ingredients (Hops, Malt, Yeast) and have in the past, its nice to have very fresh ingredients.

IMO, the best reason to buy from your LHBS is to support local businesses. I also like that I can make up a beer while I am in the store, and sometimes run it by another homebrewer for their taste imagination to "take a sip" of it.

Extract/Partial Mash Brewing / Re: Zombie Dust Clone (extract)
« on: November 05, 2012, 07:22:50 PM »
I agree with Morticai, Munich needs to be mashed. It has enough enzymes to convert itself, but I would doubt if you steeped at standard steeping ratio (1gal H2O to 1lb grain) you would have the DP to convert. you probably will need to mini mash this if you want to do the munich. You could also try Munich Malt Extract.

I also think Melanoidin requires mashing, but don't quote me on it.

Going Pro / Re: Is this a good deal?
« on: November 05, 2012, 06:05:28 PM »
If I had $18,000 lying about, I would totally buy it.

Then again, I also have nowhere to put it.

The Pub / Re:
« on: November 03, 2012, 04:11:47 PM »
Im there, making beer, drinking beer, and making BBQ sauce.

All Things Food / Re: BBQ Sauces
« on: November 03, 2012, 03:25:50 PM »
Resurrecting this topic since I am making a giant batch of BBQ sauce this weekend.

Here is the current plan.

2 onions
2 green bell peppers
1 red bell pepper

Take the bell peppers, cut them in half, skin side up for 30mins at 425, flip, 20 more mins.

start caramelizing the onions after the flip (I used some bacon/beef fat), let the peppers cool down so you can remove the skin. Make sure you also deglaze the pan you roasted them peppers in.

as the onions start getting caramelized and the pan dries out, add a bit of apple cider vinegar to keep it all smooth.

1 Tbsp plus of Minced garlic
1 tbsp or so of minced chili pepper.

half a bottle of ketchup
(yeah, once I learn to make my own, I will)
Soy Sauce

Apple Cider Vinegar and dark brown sugar to taste.

for spices, I like Cayenne, chili powder, and a large dose of Korean Chile flakes.

I can use it like a KC barbecue sauce (though it is usually more tangy/spicy like a texas style)

or I thin it out with half and half AC Vinegar and Water and use that as a mop sauce.

All Grain Brewing / Re: How fast do enzymes denature?
« on: November 03, 2012, 01:49:41 PM »
I mashed my Mocha Mild for NHC at 162. It started at 1.036 and ended at 1.022. It wasn't cloying like I was worried with that low level of attenuation. However, it had great body. I intend on using this level of high mashing for a lot of my session beers from now on.

Beer Recipes / Re: Saison de Noel part II
« on: November 03, 2012, 01:30:18 PM »
I made a dubbel using a homemade candy syrup. However, I used this method:

I think it is a LOT closer than the other method, but I am still futzing with it to get the right flavors I want.

Brewing a Citrusy pale ale. 8lb 2-row, 2lb Light Munich, 1/4 lb Crystal 60 and Wheat malt. FWH with zythos, and then a blend of zythos, cascade, and citra at 20, 10, 0, and dryhop.

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