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Messages - tommymorris

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1
All Things Food / Re: Instant Pot
« on: December 01, 2018, 02:44:11 AM »
I made brown rice in it last night, and it came out perfectly al dente.  That's going to be useful.

I have also made chicken (cut 4-5# of boneless breast). Use same sauce or substitute other spices. These cook much faster but I like the pork better. I like to cook these big batches and then eat them all week.

Approximately how long does it take to cook the chicken and do you do it at high or low pressure?

I cook chicken breast from frozen in about 20-25 min. on high pressure
That sounds right. Every meat is different. Chicken is quite fast. I want to say I thawed chicken is 8 minutes on high pressure. Pork takes 20 minutes per pound.  The times are the time at high pressure. It takes a few minutes to warm up and build up pressure and it takes 10-20 minutes for pressure to naturally release if you don’t manually release. That is never a problem for me because I leave it in the pot while cooking sides.

By the way, the meat is always a bit better a day later. I usually make enough for several meals throughout the week. I find the meat is a bit more tender on day two (at least that’s true for pork).
I found this guide on the Instant Pot website for pressure cook times for different foods.

https://instantpot.com/wp-content/uploads/2018/08/12PSI-EPC-Cooking-Time-Tables-English.pdf

2
All Things Food / Re: Instant Pot
« on: November 30, 2018, 06:45:29 PM »
I made brown rice in it last night, and it came out perfectly al dente.  That's going to be useful.

I have also made chicken (cut 4-5# of boneless breast). Use same sauce or substitute other spices. These cook much faster but I like the pork better. I like to cook these big batches and then eat them all week.

Approximately how long does it take to cook the chicken and do you do it at high or low pressure?

I cook chicken breast from frozen in about 20-25 min. on high pressure
That sounds right. Every meat is different. Chicken is quite fast. I want to say I thawed chicken is 8 minutes on high pressure. Pork takes 20 minutes per pound.  The times are the time at high pressure. It takes a few minutes to warm up and build up pressure and it takes 10-20 minutes for pressure to naturally release if you don’t manually release. That is never a problem for me because I leave it in the pot while cooking sides.

By the way, the meat is always a bit better a day later. I usually make enough for several meals throughout the week. I find the meat is a bit more tender on day two (at least that’s true for pork).

3
All Things Food / Re: Instant Pot
« on: November 26, 2018, 11:28:21 PM »
My favorite is pork tenderloin cutlets with Frontera Carnitas Sauce (https://www.target.com/p/frontera-garlicky-carnitas-slow-cook-sauce-8-oz/-/A-14770857). I brown the meat (cube 4-5# tenderloin) in the cooker then add the sauce, pressure cook for 90 minutes, then let it naturally release the pressure. I mix with rice, beans, salsa, and cheese for amazing burrito bowls. You can substitute a Boston Butt here and substitute other sauces.

I have also made chicken (cut 4-5# of boneless breast). Use same sauce or substitute other spices. These cook much faster but I like the pork better. I like to cook these big batches and then eat them all week.

I made my Thanksgiving Turkey (breast only) in the Instant Pot. I cooked it for 25 minutes then browned each side for 5 minutes in oven on broil setting. It was delicious. Very juicy.

I have also made delicious pinto beans.

I am kind of addicted to the Instant Pot.

I have a batch of Pork Tenderloin going right now. This time I am using leftover Cajun Injector Creole Butter seasoning in place of the Frontera kit above.

4
All Grain Brewing / Re: Procedures for All Grain/ Mash Deficiency
« on: November 23, 2018, 09:11:17 AM »
I just started all grain, have 2 15gal kettle, one for mash one for boil. I batch sparge, and last few brews have been short of target OG. Ive done a few spot on in BIAB, but recently switching to All Grain I've been falling short. How do you properly go about calculating strike water, sparge water volumes to b appropriate for boil volumes. I've taken an average of mash loss, kettle loss, boil off and fermenter  loss but even then my mashes typically end up to watery with beersmith recommendations. I think that's my smoking gun.

First, are you boiling longer until you hit your batch volume (boiling extra to make up for the extra water) or are you just boiling 60 minutes and stopping? If you have too much preboil wort you can increase boil time to compensate. Just add the extra boil time before the first hop addition.

The easy way to know the amount of sparge water to use is to measure the amount of wort from the initially draining your mash. There are no water losses during sparge. So, sparge with just what is needed to reach your required preboil volume (boil volume + boil loss).

Say you need 6.5 gallons preboil to have 5.5 gallons after boil. You’re equations might say to sparge with 3.25 gallons. Heat 3.25 gallons sparge water. But, when your volume after first draining your mash tun turns out to be more than expected (example you measure 4 gallons instead of the predicted 3.25) then sparge with only 2.5 gallons. That on the fly reduction will get you the right preboil volume.  You can fix your equations after making the adjustment a few times or just get used to adjusting on the fly.

5
All Grain Brewing / Re: Advice needed
« on: November 17, 2018, 11:33:02 PM »
The micro pipe is for 10-12L batches. 22L is definitely in the range of the larger malt pipe.

6
General Homebrew Discussion / Re: Pics of recent brews?
« on: November 11, 2018, 11:25:25 PM »
English Pale Ale: delicious hydrometer sample. Can’t wait for carbonation.


7
All Grain Brewing / Automated Brewing
« on: November 09, 2018, 10:00:34 PM »
Has anyone used the Brewer's Edge Mash and Boil system?

Yep.  Not a big fan.
Don’t you use the mash and boil as a mash tun?

Edit: I seen you use it as an HLT. I guess it’s okay for heating water.

8
Equipment and Software / Re: sampling for pH meter measurement
« on: November 03, 2018, 10:29:52 PM »
Grainfather makes this easy. When I check pH, which I admit is rare, I wait until the recirculating wort is running clear. I then dip in with a stainless shot glass to take a 1/2 shot glass sample. I cool the sample by swirling the shot glass in a cup of room temp water. It takes about 1 minute to drop the sample to room temp.

9
General Homebrew Discussion / What's Brewing this Weekend?
« on: October 29, 2018, 10:10:03 PM »
I took the day off. So, it’s still my weekend.

I brewed and English Pale Ale.

1051 OG
83% Pale Ale Malt
7% Caramel 60
37 IBU Brewer’s Gold @ FWH
0.75oz/ 3 gallon US Goldings @ 1 min
0.75oz/3 gallon US Goldings @ whirlpool
MJ M36 Liberty Bell yeast
Amber Dry water

10
All Things Food / Sausage makin day
« on: October 29, 2018, 10:02:13 PM »
Dare I say, that sounds better than beer!

(Someone is going to report this post. I’m sure.)

11
General Homebrew Discussion / Re: Oktoberfest recipe
« on: October 22, 2018, 11:25:40 PM »
Update on the Oktoberfest....

It still needs another day on the gas, but overall I'm very happy with it! Just a touch of caramel on the back end, so I might tweak that next time to remove it from the gain bill. I used 1/2 lb of Carared for this brew.

Otherwise, it has a great copper color, perfectly hopped, and a nice balance.

I would say 8/10 right now, and considering it was my first attempt at this style. Thanks to everyone who provided advice on the recipe!

Take care.
The least a brewer can do is share a picture so we can live vicariously. ;)

12
General Homebrew Discussion / Pics of recent brews?
« on: October 20, 2018, 01:58:35 AM »

American Pale Ale
2-Row+C60+Centennial+MJ M44

M44 at 66F came out very clean. Hops come through very well and it cleared up very well.

I am going to have to try that with Centennial.  With MJ 44 did you notice a tartness or low pH in the finished beer?


Sent from my iPhone using Tapatalk
No tartness. It’s hard to say much about the yeast. Its clean and it gets out of the way. I think its similar to a beer brewed with Chico. But, I don’t think it tastes exactly like US-05 or WLP001. I think it is a little less dry and there is a touch more fullness. All that could be from the C60 though.

13
General Homebrew Discussion / Re: Hydra wort chillers
« on: October 19, 2018, 11:46:05 PM »
My point about whole leaf hops and the Hydra was that the hops get stuck between the IC coils and copper wires. It takes forever to get the hops out of it.
Whoops. That makes sense.

14
Commercial Beer Reviews / Re: Kona Brewing from a bottle...
« on: October 19, 2018, 11:43:10 PM »
I believe on the mainland their beers are brewed at Widmer and Redhook locations because they are part of Craft Brewers Alliance with those two and a couple other breweries.

The Kona beers in Hawai'i are definitely better than what floats around here.

I have noticed the bottles I get say brewed and bottled in Ft Collins.

"We began working more closely with Anheuser-Busch (“AB”) to advance several key aspects of the new and enhanced agreements we announced with AB in the third quarter. As part of the new brewing agreement, we made significant progress in qualifying several CBA beers for production in AB’s Fort Collins, Colo. brewery, beginning spring 2017. On the commercial side, Kona was featured in a special craft beer holiday variety pack, alongside Widmer Brothers, Redhook and other brands from AB’s High End division, and we developed multiple assets for AB’s annual sales and marketing conference. Finally, we continued to explore potential international distribution opportunities that leverage AB’s strong footprint around the world. These efforts demonstrate tangible progress in advancing this key relationship and harnessing AB’s immense global capabilities."


Clearly I am wrong on this one. I didn't realize AB was playing a larger role with BREW.

When I drive up to Fort Collins I know I've driven one exit too far on the interstate if I see the giant AB plant.

The rumors here in Portland are that it won't be very long at all before CBA gets swallowed whole by ABI.  That 30% deal they have is sweet compared to all the other ABI owned houses.  Sooner or later ABI is going to want their full slice.  I don't remember the exact date, but there's a fall 2019 (September?) date built into their deal that ABI can exercise a stock option or something of that nature (I'm fuzzy on the details but read about it on the local beer blogs).  Kurt is already retired and when Rob steps away AB will swoop in without a doubt.

I'm also not shocked that AB would be pushing all in on Kona.  What I've heard from people who work at Widmer is that 90% (or some sufficently large percentage, could be exaggerated) of their tank volume is Kona.  Redhook is essentially dead and Widmer is hanging on by a thread.. Kona seems to be the one making moves.
Speaking completely without data:
Maybe Hawaii sells. The Kona brand seems very marketable. The beers are pretty good (on par with Redhook and Widmer) but new and fresh to parts of ‘merica.

PS. I haven’t seen a Redhook beer in ages.

15
Ingredients / Golding hops
« on: October 19, 2018, 05:24:35 PM »
Hop Heaven has 2018 US Golding pellets and whole hops in their preseason sale.

Not sure if they are in the eBay store yet: https://www.ebay.com/str/Hop+Heaven+Inc/

I can’t find the email address. But you can contact through the eBay store.

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