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Messages - roguejim

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General Homebrew Discussion / Beer Faucet Covers
« on: September 21, 2012, 10:03:50 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...

Equipment and Software / Re: Pellet packs
« on: September 13, 2012, 06:22:39 AM »
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.

Equipment and Software / Re: Pellet packs
« on: September 06, 2012, 12:39:46 AM »
You what?!?  Prefer pellets?  Easier to store 20lbs? :D

Yeast and Fermentation / Brewcraft Yeast Nutrient
« on: September 04, 2012, 06:17:14 PM »
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?

All Things Food / Re: New Hottest Chile...Carolina Reaper?
« on: September 02, 2012, 11:01:39 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
Cherry Hots

Kegging and Bottling / Re: How fast do you carbonate?
« on: September 02, 2012, 10:44:59 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.

All Things Food / Re: New Hottest Chile...Carolina Reaper?
« on: September 02, 2012, 07:27:55 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.

All Things Food / Re: New Hottest Chile...Carolina Reaper?
« on: September 02, 2012, 06:01:46 PM »
Where's your sense of adventure?  ;D. That Douglah picture looked mild enough, no? 

Yeast and Fermentation / Re: Starter question...timing
« on: September 02, 2012, 05:57:06 PM »
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.

All Things Food / Re: New Hottest Chile...Carolina Reaper?
« on: September 02, 2012, 09:12:29 AM »
I made the following seed order today through and  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
Cherry Hots

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

Yeast and Fermentation / Starter question...timing
« on: September 02, 2012, 08:52:42 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.

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

Yeast and Fermentation / How old is this White Labs yeast?
« on: September 01, 2012, 08:18:00 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?

All Things Food / Re: Best Mexican and Indian cookbooks?
« on: August 28, 2012, 07:51:17 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.

All Things Food / Re: New Hottest Chile...Carolina Reaper?
« on: August 28, 2012, 07:44:50 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."

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