Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - jeffy

Pages: 1 ... 132 133 [134] 135 136 ... 218
1996
All Things Food / Re: Deer meat
« on: November 26, 2011, 06:31:06 AM »
A friend of mine and great brewer by the way, was not so lucky.  The deer that streaked across the road into his car crashed through the windshield with a hoof shattering my friend's eyeball.  He did not have time to even realize what hit him.

1997
Oh, and the recipe for my father in law is - open the can and dump it into a dish, leaving it in can shape. ;)

It's the ridges that make the presentation perfect :D

It's a thing of beauty!
I grew up thinking cranberries were can shaped, that's the only form I saw them in until I moved out of my parent's house.

Too funny!
I made the cranberry witbier sauce from Sean Paxton's site http://www.homebrewchef.com/CranberryWitSauce.html and it is tasting really good.  I added some toasted nuts and some raisins to it for texture.  And a touch of chili pepper.

1998
All Things Food / Re: smoking wood
« on: November 24, 2011, 10:17:02 AM »
I just cut down a dead orange tree and have a pretty good pile of wood that I would be happy to share with my forum friends.  Pay for shipping and I will send you some.
It makes a nice smoke.  I use citrus in my traditional rauchbier and it is close enough in flavor and aroma to beech that it fooled Ray Daniels.

1999
I am planning a decocted double bock Sunday.

2000
All Grain Brewing / Re: Cranberry brew?
« on: November 18, 2011, 03:49:22 PM »
Yes, freezing the berries first will help immensely.  Add them after the bulk of fermentation is done.

2001
General Homebrew Discussion / Re: Westy in the US!
« on: November 18, 2011, 03:47:08 PM »
I had one bottle of this once and found it excellent.  In fact I saved the bottle and the cap, which is marked 23-11-02.  Now, I can't actually remember what it tasted like, but I remember enjoying it.  It will be nice to try it again.

2002
All Grain Brewing / Re: Slightly sour smell, tastes great
« on: November 18, 2011, 03:42:28 PM »
My first thought on this was that the aroma of pils malt was misinterpreted as sour, but I thought I'd wait and see if anybody else had the same opinion.  Since I'm the only one, let me say that pils malt has an aroma and flavor distinct from other base malts and I can imagine someone interpreting it as sour.  Ask yourself if the sour aroma is more like lactic, citric, vinegar or something else.  If you can't really identify it as one of those, it may be just the aroma of the malt.

2003
All Grain Brewing / Re: Cranberry brew?
« on: November 18, 2011, 01:39:13 PM »
I would just rack the beer Te berries in the secondary just add it straight to the secondary. You don't want to get the berries close the boiling temp.

+1

You make cranberry sauce by boiling cranberries. When the Cranberries burst, the pectins mix with sugars to form a gelatin like substance. You don't want that near your beer. Though... what about cranberry sauce as a clarifying mixture???  ;D

I think they float a little too well.

Do not heat the berries more than 160F or so.  I made a cranberry mead this way and it took YEARS to clear, aside from the problems I had transferring it.

2004
Wood/Casks / Re: Restoring a very old barrel -- feasible?
« on: November 17, 2011, 11:15:51 AM »
I am in the "not for beer" camp.  Once you have acetobacter you can't get rid of it, as far as I know.  Steam may help, but I doubt it will be a permanent fix.

2005
I think it works, from the score sheet comments.
An observation that my friend Jeff Renner noticed in the final round of the NHC is that bottles of light lagers with no sediment are more likely to have staling issues than bottles with sediment.  This would imply that bottle conditioned beers had a slight advantage because the yeast activity reduced the oxygen. 
It is however, important not to prejudge a beer by its sediment.

2006
General Homebrew Discussion / Re: Suddenly Chill Haze
« on: November 17, 2011, 08:50:01 AM »
I have well water that is pretty consistent.  I've had it tested by Ward a few times.  I make water adjustments to achieve proper pH using our friend Martin's Bru'n water spreadsheet.

My gelatin techniche is to boil water then allow it the water to cool down to the 160 -170 range BEFORE adding the gelatin.  Allow this to disolve then add to chilled beer and allow to settle for 5 days.  I am using 1/2 pack of knox in 1 cup of water.

Another thing that could be at play here is my chiller.  I used to use a whirlpool immersion chiller but last year I purchased a therminator.  One of the downside of the therminator is that it transfers all of that break material into the fermenter.  Perhaps this is introducing some haze and I just didn't notice.  In looking back at my brew logs I had filtered the first few beers I did using the plate chiller since they were very light so chill haze could have gone unnoticed.

How are you pumping through the Therminator?  Before I bought my IC, I was using an ice bath and swirling the beer as soon as I put it in the tub.  I was getting hot-side aeration which was causing the beer to be hazy.  If you are aerating somehow above 95F, you run this risk and it could be the culprit.  My 2 cents......

I have never heard of hot side aeration causing haze.  Are you sure that was the cause?  The jury is even out on whether it causes premature staling, but I avoid it anyway.

2007
Along these same lines, I find that if I am bottling from a keg and I have enough time before I think it will be judged, I'll drop one of those aspirin-sized priming sugar pills into the bottle.  It boosts the CO2 and scavenges oxygen.

2008
Going to Orlando to help out with judging at the Sunshine Challenge Saturday.  Maybe I'll get to try one of Blatz' beers again this year. 

2009
Beer Travel / Re: Portland Oregon, near convention center
« on: November 16, 2011, 03:21:41 PM »
My wife used to attend a conference in a different city in March every year.  Almost every year I'd take off three or four days, go with her and while she'd be working I'd spend the time going to breweries and in general being a good tourist.  We did this in Portland, Milwaukee and Austin.  I regret missing Chicago last year, but I just couldn't afford it.
Portland is one of my favorite beer destinations.

2010
All Things Food / Re: BBQ Style
« on: November 14, 2011, 07:16:34 PM »
Am I the only that doesn't have a clue as to what UDS and WSM stands for? :-\
No.
Ugly Drum Smoker is one.
White Single Male is probably not the other.
Edit: Weber Smokey Mountain Cooker Smoker

Pages: 1 ... 132 133 [134] 135 136 ... 218