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Messages - hopfenundmalz

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Beer Travel / Re: New York
« on: November 26, 2012, 08:15:23 PM »
It is a big city, and it has been a few years, but my limited experience follows.

On Manhattan go to the Blind Tiger Ale house, or dba, the Gingerman, or Rattle and Hum and the Pony Bar(have not been to the last 2). If you want good beer paired with excellent food the bar side of Gramercy Tavern is a favorite.

There are more breweries in Brooklyn due to zoning and lower rent. Brooklyn Brewing if you have not been, limited hours so check. Spuyten Duyvil is a good beer bar, as is Barcade. Mugs Ale house is near Brooklyn Brewing and has East Coast beers.

All of these will have some Brooklyn, Sixpoint, and Captain Lawrence beers.

There are some German biergartens in Manhattan and the Astoria part of Queens. Even a Czech beer garden, but I have not been.

If you want a touristy place with its own pedestrian beer, McSorleys Old Ale house is a hoot. It has said to be unchanged from the time of Lincoln, and that includes the accumulation of dust.

All Grain Brewing / Re: Drink IPA's Fresh!
« on: November 26, 2012, 06:49:23 PM »
I agree that American IPAs need to be consumed fresh.

If you brew a British IPA with a large charge of EKG (at least a pound for 10 gallons), Maris Otter, highly sulfate water, and British Ale yeast, it is harsh and unpleasant when young. Let it sit in the cellar for 6 to 10 months and it becomes a thing of beauty. You can then dry hop to get the fresh hop aroma. It has become something I do every year now.

Ingredients / Re: Molasses
« on: November 26, 2012, 10:41:28 AM »
I'd suggest you look at dark candi syrup for that flavor.

Which one would you recommend? The D180 or lighter?

Ingredients / Re: Molasses
« on: November 26, 2012, 09:00:44 AM »
I have liked the beers this was used in, the Gold. The Robust might be what you want. Found mine at the grocery store.

Tony Simmons talked about Molasses at the 2007 NHC, covering the Poor Richard's Ale recipe. That is where I got the idea to use unsulfured first runnings.

Ingredients / Re: Molasses
« on: November 26, 2012, 07:43:05 AM »
Some beers are fine with a little molasses. The molasses that I like is an unsulfured light molasses. Blackstrap can overpower some beers, and it contains a lot of minerals.

General Homebrew Discussion / Re: Help me improve my process (Pictures!)
« on: November 26, 2012, 07:40:32 AM »
One make sure wort is around room temp when using refractometer I know letting my wort sit in a spoon for a min shows big swing in gravity reading. 2 put on shoes.
That was something I missed. Shoes or rubber boots to prevent burn and other wounds.

The carboy is on concrete in many pics. Carboys on concrete scare me, just a little bump on the concrete could cause a broken carboy. Get a milk crate for the carboy, or at least a brew hauler (nylon strap carrier).

Kegging and Bottling / Re: Extra yeast at bottling
« on: November 26, 2012, 07:05:44 AM »
A gram or 2 of US-05 would do the trick. 20 billion cells per gram. I store the rest in a new small ziploc bag until I brew again.

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.

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