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Messages - roguejim

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16
Equipment and Software / Re: Removing keg lube?
« on: January 01, 2013, 07:43:54 PM »
Very interesting to me...So, the guys who like the "rocking" method of carbing fear not they their brew will be sloshing against keg lube.

17
Equipment and Software / Removing keg lube?
« on: January 01, 2013, 12:25:49 AM »
How do you remove keg lube from the cornie o-ring?  Also, from the inside top of the keg where the oring sits?

19
Ingredients / Re: Bravo Hops?
« on: November 01, 2012, 02:42:04 PM »
I just brewed my second IPA with Bravo as the sole bittering hop.  It's a good change of pace from Chinook or Columbus.  I like it a lot.  It would not be a suitable aroma-sub for the hops you mentioned though.  What possible sub is there for Simcoe anyway?   

20
All Things Food / Re: New Hottest Chile...Carolina Reaper?
« on: November 01, 2012, 11:43:27 AM »
I've been upping the ante over time. Graduated from jalapeños to green chilies...Flirted with small amounts of habanero and now Chile de árbol. This particular chile has great heat and fantastic flavor and I bulk buy them dried out of the bin at the grocer for $5/lb.

Yesterday I blended up one pound of jalapeños with 3.5% kosher salt in the blender. Took about half a cup of water to get a nice slurry. This went into a quart mason jar and covered with some cheesecloth to ferment for a month or so. The plan is to mix with some vinegar and age for another month- then blend again and strain. Green hot sauce!

Don't you have to add something like yoghurt whey for the fermentation?

For those aspiring chile growers and chile sauce makers...my two favorite forums:

http://www.chiligrower.com/
http://thehotpepper.com/index/

World record chile eating:
http://www.youtube.com/watch?v=6UNJxlf5ZpE&feature=player_embedded
http://www.youtube.com/watch?v=ErPCwYs85GY&feature=player_embedded

21
Ingredients / Re: 2012 Hop Crop?
« on: November 01, 2012, 11:31:20 AM »
I'm wondering if Hops Direct will be imposing the 1-lb limit on various varieties like Amarillo, Centennial...

22
Ingredients / Re: Spent Grain as Compost?
« on: October 08, 2012, 07:05:30 PM »
hops can cause malignant hyperthermia/death in dogs

What the !!!  I've only spread the hops out this one time.  No more.  Crap...

23
Ingredients / Spent Grain as Compost?
« on: October 08, 2012, 04:52:13 PM »
I want to throw my spent rain in my garden to decompose for next Spring when I grow these, among others:
http://www.youtube.com/watch?v=u_jbcT0LKeg&feature=plcp

I'm already scattering my spent hops, but was wondering about spent grain.

24
General Homebrew Discussion / Beer Faucet Covers
« on: September 21, 2012, 03:03:50 AM »
My LHBS sold me on buying 4 of those black, plastic faucet covers.  Are they really necessary?  It's not like I have flies buzzing in and out of my faucets.  It seems to me these covers will get far nastier than the faucets ever would uncovered.  I think I got sold...

25
Equipment and Software / Re: Pellet packs
« on: September 12, 2012, 11:22:39 PM »
I just switched to thigh high hose this last weekend for all of my pellet additions as an experiment.  They allow more room for the hops to expand than knee highs do.  I clipped them to the top of the kettle, and they're easily long enough to reach the kettle bottom.  Easy removal.

26
Equipment and Software / Re: Pellet packs
« on: September 05, 2012, 05:39:46 PM »
You what?!?  Prefer pellets?  Easier to store 20lbs? :D

27
Yeast and Fermentation / Brewcraft Yeast Nutrient
« on: September 04, 2012, 11:17:14 AM »
I ran out of my Wyeast nutrient, so I'm stuck with this Brewcraft nutrient.  How much for a 1L starter?  It says to use 1/2tsp per gallon, which would be practically nothing for my starter.  Anyone use this?

28
All Things Food / Re: New Hottest Chile...Carolina Reaper?
« on: September 02, 2012, 04:01:39 PM »
I'm really looking forward to using a few of these chile varieties.  If you've ever had La Cholula hot sauce (it has the spherical, wooden top), then you've had a piquin pepper hot sauce.  I think I'll try my hand at producing a Mexican hot sauce with this chile.  The Orange Rocoto has my interest, too, based on this description:
 Another big size Rocoto and plant, not as hot as the red variety but still quit hot, can also be used home made sauces; this pepper tastes and smells like melons. Very interesting variety to use fresh in salsas as well. 

I plan on pickling the Cherry Hots as well as some of the Giant Jalapenos.  Anyone familiar with barbecue can see the attraction in these Giant Jalapenos...ABTs, i.e., stuffed with cream cheese, wrapped with bacon.  The first two, I'm not sure about...perhaps drying and grinding the Habs into a powder...The Carolina Reaper?  I saw Pepper Joe put a few slices on a bruschetta with cheese, tomato, onion, and garlic.  He didn't look like he was suffering too badly.  Plus, it apparently is quite tasty and sweet.  So, I'm game there.  Another new hobby I'm looking forward to.


HP22B (Carolina Reaper)
Trinidad Douglah
Habanero Chocolate
Orange Rocoto
Giant Jalapeno
Piquin
Cherry Hots

29
Kegging and Bottling / Re: How fast do you carbonate?
« on: September 02, 2012, 03:44:59 PM »
Generally speaking, ferment 2 weeks in primary, 3 weeks if I'm dry hopping.  Keg, and force carb at 20psi for 3-4 days.  This carbing schedule has been fool proof.

30
All Things Food / Re: New Hottest Chile...Carolina Reaper?
« on: September 02, 2012, 12:27:55 PM »
after watching some youtube videos, i still don't understand why people eat these peppers.  do they get you 'high' so to speak?

Absolutely, some are addicted to the endorphin rush.  Hell of a price to pay though.  Some, I suspect, do it simply for attention.  Some view themselves as chile "reviewers", responding to a very miniscule group of "chile heads" who actually care.  Some are just kids who took a dare, others, masochists.

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