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Messages - roguejim

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31
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?

32
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

33
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.

34
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.

35
All Things Food / Re: New Hottest Chile...Carolina Reaper?
« on: September 02, 2012, 11:01:46 AM »
Where's your sense of adventure?  ;D. That Douglah picture looked mild enough, no? 

36
Yeast and Fermentation / Re: Starter question...timing
« on: September 02, 2012, 10:57:06 AM »
According to my yeast calculator, the viability was around 70%.  I assume the yeast calculator may err on the side of being too conservative.  Anyway, there was foaming/activity Saturday evening, and not much that I can see at 10AM Sunday.

By the way, how do you tell if there is activity when using a stir plate since there won't be a mini-krauesen?  I assume the surface foaming was the activity since it is gone today.

37
All Things Food / Re: New Hottest Chile...Carolina Reaper?
« on: September 02, 2012, 02:12:29 AM »
I made the following seed order today through pepperjoes.com and pepperlover.com.  I may have to host a local chile eating challenge next Summer.  Might need some waivers written up. ;D 

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

http://pepperlover.com/components/com_virtuemart/shop_image/product/Trinidad_Douglah_50304b9b09a6d.jpg

Trinidad Douglah
Unbearable pain caused by the highest concentration of capsicum oil in any pepper ever. This pepper is not to be eaten plain by humans due to the severe pain inseparable to its location in our body. Even if you sallow the pod the pain will move along with it all the way down to your stomach and pass that too. According to many chili heads this is- with no doubt -way hotter than the World Hottest pepper the Bhut Jolokia , between this one and the Trinidad scorpion Butch chili heads cant decide which one is worse and more dangerous to eat , we found the Douglah is hotter due to the higher concentration of the capsicum oil and thinner skin. What is really good about this pepper is the smokey flavor that can be found in fresh pods as well as in powders

Trinidad Douglah is mistakenly named as Trinidad 7pod brown , they are two different varieties Trinidad Douglah is smaller in size, thinner skin, more bumpy rough skin, and absolutely hotter while the Trinidad 7pod brown bigger in pod size, skin more smooth glossy . You have been warned not to get close to this killer if you still think you can handle it be very careful and don’t try to play tricks with friends using this pepper because you could seriously hurt someone


38
Yeast and Fermentation / Starter question...timing
« on: September 02, 2012, 01:52:42 AM »
I pitched a 1.5L ale starter Saturday morning.  I'm using a stir plate (first time).  Will it be ready to pitch Monday afternoon?  I've heard 12-18 hours.  Is this correct?  I was hoping to refrigerate it Sunday night to drop the yeast out of suspension, then pull it out again Monday morning to warm up before pitching.

39
I bought 4 Perlicks from them and other stuff.  Good service and pricing.

40
Yeast and Fermentation / How old is this White Labs yeast?
« on: September 01, 2012, 01:18:00 PM »
This vial of Czech pils yeast says to use on or before Nov. 11, 2012.  So, how old is it?

The White Labs says their yeast has a 4 month shelf life.  Does this indicate that my vial is ~2 months old?

41
All Things Food / Re: Best Mexican and Indian cookbooks?
« on: August 28, 2012, 12:51:17 PM »
Diane Kennedy's Cuisines of Mexico, and Mexican Regional Cooking.  I don't have her Tortilla Book.

As for the "lard" recommendations, good luck finding good lard that isn't the white, tasteless crap sold everywhere.  Diane Kennedy has a recipe for making your own.

42
All Things Food / Re: New Hottest Chile...Carolina Reaper?
« on: August 28, 2012, 12:44:50 PM »
On the Moruga Scorpion:

"The Moruga is a great value because you can use one or two a week to heat up all of your meals. It also makes delicious Hot Sauces and can be used as a garden pest repellent....or to strip your garage floor."

43
All Things Food / Re: New Hottest Chile...Carolina Reaper?
« on: August 28, 2012, 11:54:00 AM »
I'm growing the Scorpion partly for fun, and to make a sauce with.  There are a couple of ex-Army guys at my work barking about wanting to eat a whole Butch T Scorpion.  It will be a lot of fun.  I've also become aware that some of the regular chile eaters you find on youtube are eating these chiles for the endorphin rush.  Sick...

44
All Grain Brewing / Re: Hefe sulfur
« on: August 28, 2012, 11:45:18 AM »
Q
Update: almost three weeks sulfur is not noticeable unless i rouse the yeast into the beer before i pour? Im not really believing at rhis point that sulfur cant age out.

Is that "can", or "can't" age out?

At any rate, not being able to rouse the yeast is a bummer since that is precisely what should be done before pouring a bottled Hefe.

I received an email from Eric Warner saying that he hadn't had much problem with this.  He ferments in the low 60s, under pitches, and under aerates to good effect.  Jamil told me that a vigorous fermentation from start to finish will minimze the sulphur.  So, as far as I can see, there doesn't appear to be a reliable way to prevent it, just different approaches to conditioning it out after the fact.  I wish Gordon Strong would chime in here given his NHC Gold for his El Hefe.

45
All Things Food / New Hottest Chile...Carolina Reaper?
« on: August 27, 2012, 01:13:04 PM »
I've been following the mad race that seems to be going on to develop the hottest chile.  I am currently growing the Trinidad Scorpion Butch T strain chile, the current Guinness Book record holder weighing in at ~1.4 million Scoville units.  But it looks like it is now being challenged by the Trinidad Morouga/Brain Strain chile, and now the Carolina Reaper.  Funnily, and perhaps, pathetically, there is some dissension among certain growers.  Accusations of "numbers fudging", "slightly changing the chile's name"...are some of the charges waged by certain Aussie growers.  Oh well.  Here's a couple of vids concerning the Carolina Reaper.  I'll be ordering some of these seeds for sure.

http://www.youtube.com/watch?v=Wp2s7k56dfc

http://www.youtube.com/watch?v=Vp4trgfNA48&feature=player_embedded


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