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Messages - hopfenundmalz

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General Homebrew Discussion / Re: Help me improve my process (Pictures!)
« on: November 26, 2012, 12:52:42 AM »
You have some good things going in your set up and procedures.

I like the foil on the kettle idea - might try that.

Measuring the mash pH would be a good step.

I agree with Euge on the 5.2. Read what the local expert has to say, Special Note in section 2.1.

Edit - you really did a fine job with the pictures and laying out the process for us, along with a recipe that had targets. Thanks for that.

The Pub / Re: Any hunters here?
« on: November 24, 2012, 08:13:11 PM »
The big news around MI is not the coyotes which are in every county in the state, or the wild turkeys which are everywhere, but hogs. Hogs have gotten loose from hunting clubs, and are extremely destructive. They become wild boars in a few generations.

All Things Food / Re: Smoked Turkey Video
« on: November 24, 2012, 06:40:31 AM »
Cranberry BBQ sauce? How's that work? Recipe plz :)
It's based on a recipe in the Sauces Rubs and Marinades book by Raichlen.  His recipe:

14 oz ketchup
1/4 cider vinegar
1/4 cup yellow mustard
1/4 cup worcestershire
2 Tbs molasses
1/2 medium onion, minced
1 clove garlic, minced
1/4 cup canned jellied cranberry sauce
1/2 tsp salt
1/2 tsp pepper

He says to simmer it for 15-20 minutes.

Based on the initial flavor, I probably used too much onion - a "medium onion" is pretty vague.  I also thought it did not have enough cranberry flavor, but I had subbed in fresh cranberry sauce instead of that canned jelly crap.  I doctored it up by adding probably a cup total of cranberry sauce and cooking it for more like 45 minutes to cook out some of the onion flavor.  I took a stick blender to it at the end to grind up the whole berries from the sauce and the bits of onion.  It was really good but a bit too tangy, so I added in a couple of Tbs of honey to balance it out.  It got high marks from the neighbors.

I highly recommend that book by the way, as a starting point for bbq mixtures if nothing else.  I use many of the recipes straight, or nearly straight anyway.  I have a hard time not fiddling with things. :)

I will have to share that with Mrs. R. Thanks Tom.

All Things Food / Re: Smoked Turkey Video
« on: November 23, 2012, 11:11:55 AM »
Man I like that guy! Never had his Que but am will make it up to Austin soon if possible...

Inspired I braved Walmart on Black Friday to pick up a choice-grade packer and some lump. The crowd was just normal thankfully...

Trimmed the 9 lb brisket according to his instruction and have applied the coarse S&P rub. That's the rub I do anyway. Brisket is resting and I'm headed out to the smoker to get it ready. If able there'll be pics in the BBQ thread.
My wife thinks he has some crack as the secret ingredient in the rub.

When you go, get in line early, real early. When they sell out they are out, and close for the day.

Ingredients / Re: Post your water report
« on: November 22, 2012, 11:24:00 AM »
PS: That is some crappy tap water!
When I would go out to Mesa AZ for work, you would remember quickly why no one was really drinking the tap water. Salt river indeed.

The water they get from the lower Colorado is not much better.

The Pub / Re: Happy Thanksgiving!
« on: November 22, 2012, 08:07:52 AM »

Enjoy the holiday and give thanks for family, friends, good food, and great beer!

All Things Food / Smoked Turkey Video
« on: November 22, 2012, 07:59:52 AM »
Franklin's BBQ had the best brisket I have ever had.

Here is Aaron Franklin showing how to smoke a turkey. The wife watched it, says I need to learn how.  ;D

There are also segments where he does brisket. I must watch those too.

An Old Ale or a Scotch Ale. Depends on which yeast is ready to go.

Yeast and Fermentation / Re: Starter with London 1968, looked curdled
« on: November 21, 2012, 06:58:16 PM »
Congratulations! You have now found out how highly flocculant strains look. I love the Fullers (WLP 002/ WY-1968) yeast for some of my beers.

The Pub / Re: A changed euge (sorta)
« on: November 21, 2012, 07:10:36 AM »
You have had a tough run of events. Keep in mind it is darkest before the dawn. Things look to be on the upswing for you. You only have one mother and father, so losing them is a terrible experience. I lost mine a long time back, and you learn to cope with the loss.

Keep your head up. Jobs are a means to an end. They do not define you. Work hard at these part time jobs and you may find good things ahead.

Ingredients / Re: WL833 - Bock Lager - Czech Pils?
« on: November 20, 2012, 02:54:27 PM »
I have used the floor malted Bohemian Pils for a couple Bo-pils, and while I like it, it does not seem as rich in flavor as a PU. PU malts their own grain, so the Weyerman is similar but not there.

Other Fermentables / Re: Favorite book on mead
« on: November 20, 2012, 11:43:18 AM »
Get Ken Schramm's book, it is the benchmark.

Ingredients / Re: WL833 - Bock Lager - Czech Pils?
« on: November 20, 2012, 06:07:10 AM »
The local Craft Lager brewery used 833 for a Czech pils and it did a great job. Might be my choice this year. Jeff Gladish had a PU clone that I tasted that was very good, and that was done with 860, a seasonal Munich strain. My PU clone was too dry, and I used the PU yeast.

Beer Recipes / Re: Graetzer Recipe/Article in Zymurgy Nov/Dec 2012
« on: November 19, 2012, 07:04:01 PM »
We got the Gose. It was a fun beer. Let me know how yours turns out. Where did you buy the Weyermann  Weizenrauchmalz, Jeff?

Will do! I'll have to send you & Susan a couple of fresh bottles of the Choc Grätzer for "evaluation" purposes. I was given part of an open bag from the brewery and have just enough for another batch!  ;)

We did drink the Gose. Was downstairs and did see a bottle of Smoked Porter from Choc. Will save that one. Love to try the Graetzer.

All Grain Brewing / Re: Step Mashing? Important?
« on: November 19, 2012, 11:12:55 AM »


Your Mileage May Vary.

For some of the German style beers I make, a step mash can be good. A little time at 131-133F, then 144, then up to 158F or so, then mash out.

The Durst Pils I used to use a lot had a Kolbach index of 44, so it would be fine for an infusion mash. The Turbo Pils was at 47, that is highly modified.

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