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Messages - yso191

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The Pub / Re: Cigars
« on: September 11, 2016, 05:39:01 PM »
I smoke a lot of cigars.  My favorite is the Liga Privada line of maduro cigars (Flying Pig, T52, etc.)  But lately my usual smoke is CAO's Brazilia.  For my taste buds it's the best QPR I can find.

All Things Food / Re: Caipicello
« on: September 10, 2016, 07:54:52 AM »
I'll bite. (see what I did there?)

What is cachaça?

The Pub / Re: Realizing a dream
« on: September 08, 2016, 09:50:55 AM »
Not that any of us bores anyone talking about homebrewing...

Ha!  For sure.  It seems that most of my extracurricular activities fall in that category.  It's about the time I start bringing up beta glucans that people start wandering off...

The Pub / Re: Realizing a dream
« on: September 07, 2016, 10:35:24 PM »
Harley Davidson sure does make some beautiful machines, but as someone who purposefully lives on what I would hope to be a quiet country road, I wish they would stop using faulty mufflers!  ;)

I really like the tone rather than the volume.  However, I was going for performance (103.5" bore, head work, cams) and unfortunately noise comes with a free-flowing engine.  That is why the drag strips are so loud.  Mine is on the loud side but not painful, and I hope not obnoxious, though I'm sure it is to some.  No worries though, I'll be by you in a second.  ;)

Oh!  114 ft. lbs of torque, and 105 hp.  Dyno-tuned by a pro!

Sorry, Erik got me going.  I'll stop.  NO ONE bring up ham radio.  I can put you to sleep faster than my bike will go on that topic!

All Grain Brewing / Re: Scottish Ale
« on: September 07, 2016, 09:43:04 AM »
Style naziism aside, if you want a full creamy body, nothing works better than some rye.  Rye malt or flaked rye at a rate of about 15-20% will help a lot with this.  It might be "cheating" but I'll be damned if it won't fix your issue.

Interesting.  I'm familiar with the flavor contribution of rye malt, what does flaked rye contribute in terms of flavor?  In a 5 gallon batch, does the amount of flaked rye it would take to add creaminess also cross the flavor contribution threshold (can one taste it)?

The Pub / Re: Realizing a dream
« on: September 05, 2016, 11:45:12 PM »
I love it!  Glad you were able to pull it off.  I ride an 08 Superglide.  Love twisting that throttle!

That's my granddaughter Wesleigh.  She already wants to ride.  I can't wait to take her when she's old enough.

Ingredients / Re: Dry Hopping Advice
« on: September 05, 2016, 11:35:35 PM »
Well, I'll tell you what I do.  I wait until fermentation is over, or mostly so, then I drop pellets in.  I keep the temperature the same and wait 3 days.  Most if not all of the oils will be in solution by this time, and the hop material will have had time to settle out somewhat.  I then cold crash for 2+ days.  This will help drop even more yeast and hops.  Then I keg.  If I can cold condition longer, I do.

All Things Food / Re: Low n Slow Pork Butt
« on: September 04, 2016, 04:51:19 PM »
Done!  It started at 17 Lbs... 

All Things Food / Re: Low n Slow Pork Butt
« on: September 02, 2016, 08:06:24 AM »
Largely due to your example, I'm buying my first pork butt today.  I'll salt rub it tonight then start smoking it tomorrow night for a Sunday dinner.

I need to have a dozen servings, so I may need two 6 pounders.  I'm thinking that will slow the cooking time a bit but not sure.  Thoughts?

Equipment and Software / Re: Opinions on SsBrewTech MashTun
« on: August 26, 2016, 08:35:07 AM »
Here is another option:

I own one of their 20 gallon insulated Mash Tuns, and I love it.  I got in on their Kickstarter startup, so got it at a great price, but it is still cheaper than SsBrewtech.  This is in no way a slam on SsBrewtech.  I have one of their fermenters and love it.

Yes, a cooler will work, and it will be cheaper, but its kind of like marrying an unattractive woman - sure she'll get the job done, but well...

Beer Recipes / Re: Red X Saison
« on: August 25, 2016, 08:41:22 AM »
I've only brewed with Red X once in an Imperial IPA and didn't like it.  It tasted flabby (to use a wine term), under attenuated, and had that cherry flavor that clashed with the hops.  A friend of mine came over one day and said he really liked it - I sent it all home with him.

My grain bill:
11 lbs Red X Malt (12.0 SRM) 1 50.0 %
10 lbs Pilsner Malt (Rahr) (1.7 SRM) 45.5 %
1 lbs Sugar, Table (Sucrose) (1.0 SRM)  4.5 %

I'm not a moderator but I cannot imagine why it would not be OK.  If they want to move it they can and will, without any demerits charged!

The Pub / Re: note to self
« on: August 20, 2016, 08:06:14 AM »
When opening a new bottle of sodium metabisulfite, there's no need to take a sniff.

Ha!  Another one:  No need to stick your head in the newly emptied fermenter to smell the hops.

Kegging and Bottling / Re: Anyone here keg drectly from a Speidel?
« on: August 18, 2016, 05:11:20 PM »
I use a silicone tube that fits perfectly.  It looks to be a 3/8 i.d..  here is how I transfer under CO2 pressure:

All Grain Brewing / Re: Trouble with hoppy beers
« on: August 15, 2016, 11:42:40 AM »
There is no indication of how many ounces of hops you are using for your flavor/aroma additions.  Also, how many gallons is the batch size?

My typical 5 gallon Pale Ale has 5 ounces of hops in the late additions and 5 ounces in the dry hop.

Not enough hops gets my vote too but 5oz dry hop in PA?!  That's pretty heavy handed, even for a hop junkie like me.  For PA in the vein of SNPA, I'd be around 2oz late and 2oz hop steep, no dry hop.  I consider more modern PA actually IPA and would bump up accordingly.

Yes, that is a personal preference thing.  For me the difference between an APA and an AIPA is bitterness.  I like just as much hop flavor and aroma in a Pale Ale as an IPA.  You should see the hopping I do for an Imperial IPA!  Yum!

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