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Messages - thebigbaker

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361
The Pub / Re: Any Lord of the Rings fans here?
« on: March 22, 2013, 06:26:45 PM »
I really liked it a lot.  Then again, I'm a big fan of the books and movies.  My wife really liked it too...then again, she doesn't like any of the Star Wars movies.

362
Yeast and Fermentation / Re: Belle Saison Dry Yeast
« on: March 22, 2013, 08:42:04 AM »
Steve - I'm not sure of the science behind it, but I've done a couple of Belgian beers which I started ferment temps in the mid 60s and let it ramp up to 78-80 by the time "active" fermentation was over.  These beers came out great and had no presence of any fusels.  The yeast I have done this with is 3711 and 3787.

Kyle - thanks for the feedback on the strain, gonna grab some and try it out soon.

363
All Grain Brewing / Re: Mash-in
« on: March 20, 2013, 06:00:56 PM »
I add grain to water also.

364
All Things Food / Re: Corned beef and cabbage
« on: March 14, 2013, 08:17:45 AM »
My recipe is to head on over to a friends house that does it really well!  If you asked him for bbq or cajun recipes, he would tell you that his recipe is to head over to my house! :D  Interested to see everyone's recipes/ techniques as this is something I may try to do myself sometime because the thing I miss out on when going to someone's house for corned beef and cabbage are the leftovers!

365
Yeast and Fermentation / Re: US-05 - pretty amazing stuff
« on: March 14, 2013, 08:13:44 AM »
Big fan of US-05 myself and looking forward to how the beer turns out. 

366
The Pub / Re: BB King tonight
« on: March 11, 2013, 02:14:46 PM »
I've seen BB King about 20-25 times dating back to the early 90's but haven't seen him since 2008.  The last couple of shows were inconsistent where he would sing and play a lot in one show, but then the next he would just sing and not play much at all.  So maybe each show just depends on his health.  However, even the couple of shows that he didn't play much, it was amazing to watch how much vibrato he would get using just his pinkie finger. 

367
All Things Food / Re: BBQ Style
« on: March 07, 2013, 07:39:24 AM »
Figure this is relevant... Trying to organize a KCBS event in Paris. I'd love to hear if any of you guys have done those before, and what your thoughts are.

My family in Alabama have a team and I've helped out a couple times at a few of their KCBS events in Nashville, Miss., and Alabama.  They are a lot of fun (especially when you win!) and each time I head down south to help out, the competitions get bigger and bigger.  They are very competitive events but you will meet some of the nicest people and of course some of the worlds best bbq.  I highly recommend KCBS competitions to anyone that enjoys cooking bbq!  I'm not 100% sure on how to go about organizing the event, but your toughest part may be getting enough certified judges and maybe finding enough teams to compete.

368
I'm still brewing in my kitchen and my house has an open concept, so I've got the TV on most of the time.  However, with a 3-year-old daughter, that usually means that Dora, Bubble Guppies (they've got some catchy tunes!), Octonauts, and Doc McStuffins is on.

369
Yeast and Fermentation / Re: Belle Saison Dry Yeast
« on: March 01, 2013, 06:51:02 AM »
Thanks Kyle, really looking forward to your updates!

370
All Things Food / Re: BBQ Style
« on: February 25, 2013, 10:54:07 AM »
My neighbor came back from a hunting trip with 65 lbs of wild boar . . . he wants me to smoke a couple of shoulders for him.  I expect the fat content to be low, so I plan to wrap them in bacon first and smoke them like any other pork shoulder.  Any other advice?

I've never personally smoked wild boar, but one of my family members in Alabama (who taught me everything there is about BBQ) has done it several times with bacon and it's great.  I know he goes lower on the smoke, about 200-225, which is about 1.5 - 2hrs per pound.  Although I'm not sure if he brines the meat, he does inject the meat.  He places the meat in an aluminum pan with a little apple juice and cider vinegar, smokes uncovered for awhile (not exactly sure of how long) and then will cover in foil for the rest of the way. He loves using apple and peach wood and will throw a little hickory in there for a little peppery flavor.  Meat was great and the tacos we made the next day were phenomenal!  Looking forward to your report on how yours turns out.

371
All Grain Brewing / Re: Looking for a good AG recipe book
« on: February 06, 2013, 07:22:06 PM »
Not a book, but Beersmith has a bunch of recipes. 

372
The Pub / Re: Pint Glass Pricing Poll
« on: January 17, 2013, 05:13:57 PM »
I voted $8 and I'd probably, and have, paid more.  I've got several tulip 5oz taster glasses from several local breweries and they usually run $2.50 - $3, so I have no problem paying $8+ for 20oz glasses, especially if it came filled w/ beer as Mort suggested!

373
General Homebrew Discussion / Re: What were your gateway beers?
« on: January 11, 2013, 04:28:15 PM »
For me, at the time I was living in Atlanta and it was Sweetwater 420 and each winter I would come out to Colorado to ski and Fat Tire kind of re-enforced my thirst to get away from the Budweiser.

374
Great looking setup and nice addition w/ the stout tank and conical!

375
The Pub / Re: BCS Championship
« on: January 08, 2013, 09:49:40 AM »
Sorry Lou.


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