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Messages - reverseapachemaster

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271
Ingredients / Re: Raisins & rum
« on: January 28, 2016, 08:59:12 AM »
In cooking you would add butter or oil to caramelize to avoid sticking and burning but here you don't want to add that fat content. Best method is probable what Denny describes. Get a pan really hot and throw in the raisins. You need to move them around a lot to keep them from sticking and burning and it should only take 2-3 minutes. You can then deglaze the pan if you want.

272
Ingredients / Re: Raisins & rum
« on: January 27, 2016, 08:19:07 AM »
If there are delicate flavors in the rum that you want to keep then I would avoid deglazing with it because the heat is likely to drive off components of that flavor. Might be a better option to either avoid using heat altogether or caramelize the raisins and then soak them in rum.

273
Equipment and Software / Re: Thermowells and temp probes
« on: January 27, 2016, 08:15:36 AM »
I carved a replica of St. Peter's Basilica out of styrofoam and wrap the colonnades around the fermentation vessel. I carved a small space in the front of the basilica for the probe so it looks like the probe is conducting mass over the beer.

Raise your game people.

274
All Things Food / Re: Blue Apron
« on: January 26, 2016, 12:09:01 AM »
I'm fairly diligent about my diet and have little problem eating the same thing multiple days in the week so I've always been able to cook efficiently for myself by making a handful of meals on the weekend and eating them through the week. It really cuts down that desire to stop and get something unhealthy because I always know there is a meal ready to go at home. I can easily count out calories and macronutrients that way. I buy exactly what I need and cook it all over the weekend so there aren't many ingredients sitting around to go bad. I got my wife on the same thought process when we were dating so it's easy to do the same thing for both of us. We don't have kids but that would make that whole system pretty much impossible.

I can see how a service like Blue Apron makes a lot of sense especially if you lack the time or desire to plan out your food and try to figure out how to avoid throwing away a lot of excess food. There's a premium to be paid for it but if you'd end up going out to eat and/or tossing out unused food at the end of the week then the difference in price is probably negligible and maybe less if you eat out a lot.

275
General Homebrew Discussion / Re: Off Color Causes
« on: January 25, 2016, 11:52:18 PM »
I'd venture a guess at infection. Thin, DMS, isovaleric and protein degradation (no head) all point to a bacterial infection. The presence of floating bacteria (or yeast for that matter) would give a slightly cloudy appearance that would make the beer appear lighter than it would be otherwise. Pull a young pale sour beer and you can get a similar color. The appearance fits all other indications of an infection.

276
The Pub / Re: Nfl,playoffs
« on: January 25, 2016, 09:48:01 AM »
As a Jets fan I loved seeing a rival go down in flames. I especially appreciated seeing Gronkowski crying because the refs wouldn't give him a flag. I'm beyond tired of seeing NE whine for flags every time a play doesn't go their way.

The Super Bowl could be a good one. Both teams have solid defenses which means it will be up to putting points on the board to win. It will be interesting to see Carolina have to adjust to that defense. If Denver's offense is a bad as it was in the second half of yesterday's game it will turn into a boring game so I'm hopeful Manning come ready to play.

277
Beer Recipes / Re: Imperial Stout - Help!
« on: January 25, 2016, 09:40:20 AM »
I agree on ditching the carapils and adding considerably more roasted barley and chocolate malt. I like a little black malt in my stouts but if you're adding a lot more chocolate malt then I'd probably ditch the black malt. Biscuit malt is interesting in stouts. It works but it definitely stands out as a biscuit flavor even in low amounts. Probably not something to add unless you really want that flavor.

278
Equipment and Software / Re: Buying a used wine barrel
« on: January 25, 2016, 09:32:42 AM »
If you're trying to procure a single barrel then your best chance would be contacting wineries you can reach by vehicle directly and see if they will sell you one immediately after dumping. Do this by phone rather than email. Whoever handles the website's emails is probably an event planner or sales staff who has no idea what to do with your email.

279
All Grain Brewing / Re: Tale of 2 mash approaches
« on: January 25, 2016, 09:17:48 AM »
I use a split mash profile like the one you describe but for farmhouse beers, albeit a longer mash. I wouldn't use it for pale ales myself merely because I don't want my pale ales as dry as a saison. APAs are almost universally mashed by single infusion. Changing the mash might give you character you find unfamiliar to the style but maybe it better satisfies your desire for your brew.

280
Yeast and Fermentation / Re: safale s-04
« on: January 23, 2016, 03:56:27 PM »
S04 gets really bready at warm temperatures and only slightly fruity. I could see how that could be interpreted as wet cardboard. It also produces more lactic acid than most other brewing yeast which is why it's often described as producing tangy flavors. Ferment it warm and you get an unusual sourdough-like flavor which can be off putting if you are expecting something fruity or more in line with the typically neutral American renditions of English beers. This is why most people refer to it as having a lot of off flavors at warm temperatures.


281
3711 is pure brewing yeast so somewhere along the way you got some type of wild infection. It's hard to say exactly where it originated without knowing your sanitation processes and what happened to the beer from the end of the boil until you saw the pellicle. If things seemed alright a couple weeks ago and then this showed up it is fair to suspect it showed up with that last gravity reading or some other recent opportunity.

If you don't like it now you probably won't like it down the road. Sometimes wild beers taste pretty bad early on and develop nice flavors if you think brett-type flavors are pleasant. Often the unpleasant flavors linger or magnify. If you're not one to enjoy brett beers then just dump it now. It's not going to to go back to what it used to be. If that is a class of beer you enjoy then maybe you want to let it develop for a few months and see what happens.

282
What you're seeing on top is a pellicle and not mold so that's the good news. The bad news is that you definitely have something in there other than regular brewer's yeast. What yeast strain did you use? Some of the saison strains out there are blends that include brett. Brett would give you that pellicle.

283
Ingredients / Re: How Many Habaneros?
« on: January 23, 2016, 09:04:42 AM »
15 peppers how many gallons? And how spicy would you say that is?

That's for 6 gal, and it's definitely piquant. I also will eat the 10/10 at the Thai place and ask for a side of sauce.

At most Thai restaurants you have to order maximum heat to get any decent level of heat and chile flavor. I remember once ordering food at maximum heat and asking to make it the way the owners would eat it. I ended up having to add extra ground chile by the tablespoon. It gets the heat but loses the flavor of sauteing the peppers in the wok. Makes it hard to want to eat Thai food outside of my own kitchen but OTOH I don't have easy access to jellyfish or softshell crabs to cook at home.

284
General Homebrew Discussion / Re: Spring brews
« on: January 22, 2016, 11:25:55 AM »
Depending upon how much beer I can drink the remainder of the winter will determine how much space I can allocate to new beers. I'm trying to cut a few pounds and I have a couple vacations scheduled so that may not be very much.

Tentatively my plans for the spring are to brew a couple saisons and an XPA.

285
All Grain Brewing / Re: 1 gallon batches
« on: January 22, 2016, 11:14:56 AM »
In beersmith you will get much better results if you set up an equipment profile for your small batches. If you use the default five or ten gallon cooler/fryer set up then you'll get all kinds of inaccurate results because it still makes all the assumptions for the larger equipment. I'm not sure if the app lets you build equipment profiles or lets you import them from another source. I would image it does.

You'll need to dial in your system based on the results you get from it rather than borrow from somebody else especially for a smaller system. A few ounces of trub one way or the other can make a big difference in some of the profile's assumptions. With BIAB so many factors in your process can give that result, e.g. porosity of the bag, the crush, whether you squeeze the bag, how much you squeeze, etc. I would start off with something in the 15% range for trub and adjust as you see from your results.

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