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Messages - EHall

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All Things Food / Re: Dutch oven.
« on: May 26, 2010, 04:43:23 PM »
Man I love cooking in cast iron! Thats pretty much all I use at home anymore...  as for the clarification on how much charcoal to use... This is a great chart, but again its only a guide.

He had more info here to which is good.

General Homebrew Discussion / Re: Dried Orange blossoms
« on: May 25, 2010, 09:18:13 AM »
What flavor are you trying to get? I've never tasted one but I can't imagine the flavor being strong or anything other than what they smell like... not sure how that will come thru in a BBQ rub... If you're looking for an orange flavor in your rub, I would suggest orange zest, you'll definately get it that way.

General Homebrew Discussion / Re: Dried Orange blossoms
« on: May 24, 2010, 11:26:51 AM »
This is something I came across a while back.... he uses the blossoms:
maybe email him to find some more info... what else I found was a review of his beer:

 the beer is brewed with orange blossom water (distilled water that contains the essential oils of the orange blossom).
Maybe what you need to search on is the essential oil instead of the flowers themselves? Good luck.

The Pub / Re: Another bacon thing for Weaze
« on: May 23, 2010, 04:01:27 PM »
I also brewed a bacon porter a couple weeks ago... have you tasted yours yet? I drybacon'd an oz of cooked bacon 1gal of brew...didn't taste it myself but my wife said 'barely detectable'.... what process did you use?

Ingredients / Re: Anyone use "hop extract" for their IPA's?
« on: May 16, 2010, 10:49:35 AM »
If you click on the links for each product under the link you provided they explain what each one does...
Oil is like dry hopping
Essense is like late hop additions (flavoring)
acid extract is for bittering

They also don't seem to have any of the essense or acid in stock right now.

Ingredients / Re: hop growing in the nv desert
« on: May 16, 2010, 10:44:03 AM »
I have been attempting to grow hops in Phoenix now for 3+yrs... mostly unsucessful until this year... Since your climate is damn near like PHX its going to be tough... Currently I have some on a South facing wall and some on an East facing wall. So far all are doing awsome but the true test will be once it gets over a 100F every day. I also have mine in pots so I can move them around somewhat if needed, so far doesn't look like I'm going to need to. They are all at least 8' tall and a few now have cones. This is the 1st time in 3yrs that I've made it this far... getting cones. My watering schedule has been 1 gal water every other day and every other watering has a fertilizer mixed into the water. They are planted in a 50/50 mix of homemade compost and potting soil and multched with alfalfa.

Hops grown between the 35th and 55th parallels, so you're within the range (PHX is on the 33rd) but you're going to definately need to make sure they have good drainage, lots of water and really good afternoon shade. Hopefully they are on the East or South facing part of your trellis. Good luck!

Ingredients / Re: yuzu!
« on: May 16, 2010, 10:34:45 AM »
In my opion, if you want that fruit flavor to come thru, I would juice them and add to secondary, use some zest in the last 5-10m of the boil too. As for how much... going to depend on how strong flavored they are... if they are strong like lemons, then use less... mellow like mandarins, use more... I would also go with noble type hops to stay mellow and let the fruit come thru better. But overall sounds like a great summer brew. good luck!

All Things Food / Re: Bread from the spent grains
« on: May 11, 2010, 05:06:41 PM »
I've made spent grain bread several times, the first time I just added it right into the mix. You definately get more texture once its cooked, but I didn't noticed it changed the flavor much at all. Keep in mind, its 'spent', all you're getting at this point is a protein boost and 'roughage' with the husks. The second time I did it, I dried the grain a bit then threw it into the food processor to grind it up as fine as I could, then added that into the bread mix. I thought that was much better... I don't like chewing on husks in my samich! If you're going to mix it into pizza dough, I would highly suggest grinding it up like I did. Also don't use the darker grains, it actually lends flavors you don't want in bread. good luck.

All Things Food / Re: BBQ Style
« on: May 11, 2010, 05:01:17 PM »
If any of you have never tried pecan wood, you should definately give it a go.... its brings an awsome sweetness to anything you cook over it. Grilled or smoked. Its also with salmon.

Dopplebock... with toasted cacao nibs, vanilla beans and cold brewed italian roast coffee added to secondary!

General Homebrew Discussion / Re: Holy bacon Batman!!!!!
« on: April 15, 2010, 04:50:35 PM »
Would you think less of me if I fed my pig bacon?!

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