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Messages - garc_mall

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Going Pro / Re: Is this a good deal?
« on: November 06, 2012, 01:05:28 AM »
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, 11:11:47 PM »
Im there, making beer, drinking beer, and making BBQ sauce.

All Things Food / Re: BBQ Sauces
« on: November 03, 2012, 10:25:50 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, 08:49:41 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, 08:30:18 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.

The Pub / Re: Hurricane broke the house I"m buying D:
« on: November 03, 2012, 05:00:16 PM »
Best BFI thread since he asked for advice on how to style his hair!

Why, by sticking your finger in a socket an outlet, of course!   8)

Thank you Carl, I needed that.

Also, Turtles. :o

Kegging and Bottling / Re: Cleaning kegerator
« on: October 30, 2012, 03:24:43 PM »
It's the same wrench used to remove the buttstock sleeve from an AR-15. So you don't have to get a uni-tasker. ;)

And who doesn't have AR-15s and kegerators?   8)

Refer to Zombie apocalypse thread.  :o

The Pub / Re: Painkillers
« on: October 29, 2012, 10:24:42 PM »
caffeine is known to reduce headaches in people who don't regularly ingest it as well. One of the effects of caffeine is a slight dilation of blood vessels. That is why it is used in some "extra-strength" headache medicine such as Excedrin.

Extract/Partial Mash Brewing / Re: krausen question
« on: October 29, 2012, 03:44:28 PM »
I think what he was looking for was how long does beer need to sit on the yeast cake to clean itself up (diacetyl, acetaldehyde). Thats why he was referring to it in weeks, rather than months.

However, I agree, when you are talking about off-flavors from leaving the beer on the yeast cake too long, you are talking months, not weeks.

The Pub / Re:
« on: October 29, 2012, 02:40:05 AM »
Im in for an hour or two. Catching up on the forums and drinking a Fremont fresh hop ale while I am at it.

General Homebrew Discussion / Re: Issues with first all grain batch
« on: October 29, 2012, 02:29:37 AM »
definitely preheat your mash tun. I usually heat up the strike water to 2-3 degrees above the strike temperature, and when it stabilizes, its right about at my proper strike temp.

Regarding your manifold, do you have the holes up or down?

General Homebrew Discussion / Re: Issues with first all grain batch
« on: October 29, 2012, 12:27:04 AM »
I will start by asking for more information. What are you using as a Mash/Lauter tun? How is it insulated? How was the grain ground?

I have a 54qt Cooler with a bazooka screen for my mash tun. My first AG batch had issues with mash temp, because I forgot to heat up the cooler. I have never had problems with a stuck sparge with my system.

Events / Re: NHC 2013 Hotel?
« on: October 24, 2012, 01:23:43 AM »
it is most likely going to be at the Pennsylvania Convention Center

The Convention Center, yeah.  But does that have hotel rooms?'s not the CC.  The AHA will announce the hotel by February.

You are mean Ron.

General Homebrew Discussion / Re: Dry-Hopping Citra DIPA
« on: October 16, 2012, 04:49:06 AM »
I throw dry hops in the primary as well. I use a carboy, toss the pellets or whole hops in the primary, and after a week, they are usually sitting on the bottom. I have ended up with a touch of hop detritus in a couple of bottles, but its not really a problem.

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