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Messages - thebigbaker

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496
All Things Food / Re: hatch chiles
« on: August 25, 2012, 07:02:12 AM »
I broke down and bought a pound- roasted them and into the freezer. Ended up with 9 chiles so that's 9 batches of green chile shrimp & grits I will be able to make.

Ohhh, I've love shrimp & grits and usually do them in the traditional cajun/ southern gulf coast way, but I've yet to use roasted green chili sauce, definitely gonna have to try that!

497
All Things Food / Re: hatch chiles
« on: August 24, 2012, 08:33:20 PM »
Got a pig roast to go to tomorrow so I'm taking ABT's (which I've never heard of before this thread).  Got 35 jalapeno's and also a bunch of small, jalapeno shaped sweet peppers (red/orange) for those who don't like the heat. 
The thought of "little smokies" in them sounds absolutely disgusting.  I'm gonna put shrimp in 1/2 and pineapple chunks in the other 1/2 (at least of the hot ones).  Haven't seen anything using pineapple but I think the sweetness will help cut the heat.

Just be careful of the shrimp over cooking, otherwise that sounds awesome!  I've never made these w/ meat and I'm w/ you, the little smokies just don't sound very good, but I guess you never know until you've tried em'.  I've always mixed my cream cheese w/ some caramelized purple onions, lime juice and cilantro and skipped adding additional meat in them, but have tossed around the idea of putting some andouille or Portuguese sausage in them (take the casings off and shape the meat inside the peppers).  Just got a bushel of hatch and Anaheims, so I just may try adding some meat to my ABTs.  Looking forward to how your shrimp ones turn out. 

498
The Pub / Re: Cell-phone woes
« on: August 24, 2012, 04:00:30 PM »
I've had my iPhone 3GS for just over 3 years and no problems here either.  Looking forward to the iPhone 5!

499
Beer Recipes / Re: simple american wheat
« on: August 24, 2012, 02:18:43 PM »
Looks good.  I've kept an American Wheat on tap this summer, mainly for my wife, but I actually like it along w/ my neighbors and friends, so I've brewed a lot of it this summer.

55% Two Row
41% White Wheat Malt
4% Crystal 20
Hallertauer @ 60
Cascade @ 10
Cascade @ Flame out : Total IBU = 17
US-05

The last batches of this beer I added some fresh pineapple to the boil (15 min) which didn't add much pineapple flavor to the beer.  So next time, I may add a can of crushed pineapple after primary fermentation.

Let us know how it turns out!

500
Yeast and Fermentation / Re: WLP002 VS Fermentis Safale S04
« on: August 23, 2012, 08:48:00 PM »
No knowledge of 04, but I have done several batches w/ US-05.  I've done the same recipe w/ 05, 1056, and 001 and really couldn't tell any difference.  Then again, I didn't do a side by side comparison so I wouldn't call my opinions scientific.  I mainly stick w/ 05 now and just use liquid yeast for beers that really rely on the yeast for flavor (Hefe's, Saisons and other Belgians).  I do a milk stout and coconut milk stout both w/ 05 and they each turn out great.  There is definitely a difference when the beer starts to get really active fermentation, with the dry yeast taking up to a day longer to get there. 

501
This week I washed yeast for the first time, one was an amber and the other a Saison.  So this weekend I'm brewing the same amber with Victory added and I'm doing my same basic Saison, but I'm going to add some coriander and orange peel.  Both using the yeast I washed w/ starters.

502
General Homebrew Discussion / Re: 1ST Time Washing Yeast
« on: August 23, 2012, 08:40:10 AM »
Thanks for the suggestions!  I think I will do a small starter w/ one jar.  Gonna brew this Saturday so will get the starter going today. 

503
General Homebrew Discussion / 1ST Time Washing Yeast
« on: August 22, 2012, 03:17:13 PM »
So I brewed up a simple Amber that turned out nice.  This was my first attempt at washing yeast and the picture shows what I ended up with.  Basically three mason jars w/ about 25-30ml of yeast. 



So I have a question about using this washed yeast.  I currently do three gallon batches and Mr. Malty states that I should use 66ml of yeast (the two sliders were left in the default position) for the next beer.  Next beer will be the same amber, but w/ a little victory added to it (I've never brewed w/ victory so this will give me a good chance to see what it adds to the amber).  OG for this beer is targeted for 1.054 and will also be 3.25 gallons.  The washed yeast will be a week old, counting from the day I washed the yeast.

So should I:

1.  Just decant all three mason jars and pitch.
2.  Just use one mason jar and make a starter.  What size starter (I've never made a starter since all my brews have been 3 gallons < 1.060).

As always, thanks for your advice and expert opinions.


504
All Things Food / Re: hatch chiles
« on: August 21, 2012, 06:18:15 AM »
Living in the south, I was never really exposed to hatch chiles but once I moved to Denver, I became addicted.  There is a great little stand near my house that pops up this time of year and roasts them there or you can get them raw...I usually will get a lot of both!  Here's a couple of things I do with them:

1.  Green Chili - Don't think I've made it the same twice, but great comfort food while the weather gets cooler and football starts to ramp up.  Eat in a bowl, on top of an omelette, top off a burger, makes some phenomenal nachos.

2.  Green Chili Sauce - I like to caramelize some onions, add a little jalapeno (try the green chiles first, sometimes they are spicy enough by themselves,others it needs a little kick), throw in some garlic then add a little flour to make a quick roux.  Add in a little chicken stock, a little apple cider vinegar and toss in the green chilies and let simmer for about 15 minutes.  You can mix up w/ a hand blender or in a blender to get is more saucy, but what I do is blend it w/ a hand blender and add some chucks of green chiles afterwards to give the sauce more texture.  This sauce goes well with just about everything and gets better over time.  Perhaps my wife's favorite is when I use the sauce to make fresh Chilaquiles.  It's her favorite thing to wake up to on a fall/winter Sunday morning.

3.  Green Chili Strings - I like to cut the chiles up into thin slices, soak in butter milk, dredge in flour and fry them up.  We use them to top off a burger, top off our Mexican Lasagna casserole, top off the green chili, dress up breakfast quesadillas, or eat them straight.  We'll also cut them up into small rings and fry them up.  Fresh ones work better than roasted ones for frying, gives them a little snap when you bite into them.

4.  We've made jack-cheddar-green chili bread w/ some spent grains that turned out well.  Slice it up and dip into a warm bowl of green chili. 

We use them for a lot, but these are some of our favorites.  Now the question is, who out there has made a green chili beer?

505
Beer Travel / Re: Colorado and Utah Trip?
« on: August 16, 2012, 09:36:36 PM »
+1 to Dillon Dam Brewery.  Good beer and good food and beautiful area.

506
Ingredients / Re: Now THAT's some fresh yeast
« on: August 16, 2012, 06:31:05 AM »
1 for Mason jars.

Kai

My local Ace Hardware had a sale on pint mason jars, 12-pack for $7.  I'll be attempting to wash my yeast for the first time. 

My LHBS here in Denver gets fresh Wyeast fairly regularly, especially the popular strains.  I just did a Saison and used 3711, which was only 11 days past the date stamp.

507
General Homebrew Discussion / Nitro Setup
« on: August 13, 2012, 07:47:00 PM »
I just purchased a nitro setup (20lb nitro tank, nitro faucet, nitro regulator, etc...) off CL.  I currently have a 3 tap CO2 system set up with a fridge in the garage.  This is my first go w/ nitro, so I would sincerely appreciate any tips on setting up, carbing and dispensing the nitro.  My first beer to be served w/ this new system will be my coconut milk stout.  Thanks!

508
All Grain Brewing / Re: First All Grain Batch
« on: August 13, 2012, 05:04:10 PM »
+1 to batch sparging, especially starting out all-grain.  I started out batch sparging and I really have no plans to go to fly now.  I've got my system down and I'm happy w/ my efficiency.  Plus, batch sparging is a whole lot quicker.  To each his own and I'm sure either way you choose the results will be good.

509
Yeast and Fermentation / Re: First timer here
« on: August 13, 2012, 03:19:29 PM »
I have done the cooler route too. Currently what keeps my beer fermenting cool is a chest freezer with an analog temp controller. But I've done many a batch with the ice-pack method. Cheap and easy.

That's my next item.  I thought I would just build a fermentation chamber, but it's easy to find cheap freezers on CL that could hold a couple carboys/ buckets.

510
Yeast and Fermentation / Re: First timer here
« on: August 13, 2012, 02:28:55 PM »
I have an extra cooler that I put my carboy in to begin fermentation.  I put an old dark t-shirt over it and about two inches of water in the cooler (w/out the lid on).  To cool it even more, I'll do as Euge does and put something frozen in there (frozen ice packs or ice).  During the fall and winter, I don't need to do this as much since my basement gets cool enough down there.  After about 10 -14 days or so, I'll take it out and let it warm up a little as it finishes out.

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