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Messages - jeffy

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You could donate a brewing session instead of the actual brew.  Winner gets to help brew and keep the final product (since he made it anyway).  
I like that IANAL thing.  IANALE.

Equipment and Software / Re: March Pump oring
« on: October 24, 2011, 07:25:04 AM »
Where do get replacement o-ring for march pump?
It is skinny silicone oring in the pump head.
Sierra Equipment in Miami had parts for mine.  305-592-0224. I bought a ceramic thrust washer for 7.77, but the shipping was 10.00!

Yeast and Fermentation / Re: Restarting a stuck fermentation, methods?
« on: October 21, 2011, 09:51:01 AM »
I will echo what richardt says in his post above.  From your recipe details I think you've got as complete a fermentation as you can expect.

2029 know you're a homebrewer when you add beer to your BBQ sauce.  8)

Things I've added beer to this year - chili (pale ale, brown ale, or anything), punkin pie (punkin ale), baked cod (wit), tacos (any wheat), brats (obvious), and I have homebrew stout beef stew cooking right now. I think I'll have to add some to my turkey brine this year.

I tried adding beer to salad dressing too, but that didn't work out.

There's a great recipe for blue cheese dressing in Schermerhorn's Great American Beer Cookbook that uses mead (or cider).  It may be the best salad dressing I have ever had.

Homebrew Clubs / Re: Presenting Homebrewing at Festivals
« on: October 20, 2011, 08:50:54 AM »
AFAIK, the AHA isn't printing those any longer.  You have to d/l and print them yourself.
She just sent me a stack recently by mail.

Ingredients / Re: Home smoked malt
« on: October 19, 2011, 05:23:07 PM »
I think a cold smoke box with multiple screens stacked vertically and a small circulating fan would work well - A convection smoker.

You mean like the one in this thread?

Yeast and Fermentation / Re: Interesting Observation wlp 530 vs 500
« on: October 19, 2011, 06:01:23 AM »
That sounds like a good plan.  I'm interested in the reults of the late sugar addition if you do go ahead with that.

FL / Re: Learn to Homebrew Day, 2011
« on: October 19, 2011, 05:58:50 AM »
You forgot to answer the 5 Ws.
I'm pretty sure he's in W. Palm Beach, Fl.

That sounds like some fantastic mead....congratulations.  But how do I find that recipe?

Add four gallons of hot water to one gallon of honey (I used orange blossom and palm) and 16 ounces of fresh key lime juice.  Ferment with the yeast of your choosing.  I used Thames Valley ale yeast.  Force carbonate and add a small handful of freshly picked lemon grass (heated in the toaster oven to kill off any stray bad things).

Wood/Casks / Re: Advice on barrels
« on: October 18, 2011, 03:13:30 PM »
Heat is not much of an issue for flavors if you have already fermented the beer before putting it into the bbl.  They have warehouses of whiskey in barns in Kentucky, aging for years.
I learned the trick about adding water to the top of an upturned bbl while touring a distillery in Denver.  They said it worked just fine to keep the barrel hydrated.

Wood/Casks / Re: Advice on barrels
« on: October 17, 2011, 04:47:48 PM »
Best not to fill it with water, camden tablet or not.  You'll lose too much character. 
Set the barrel on it's end and pour some water onto the top of it, where it can collect and keep the wood from drying out.  Keep it inside, out of the sun if you can.  It should be fine for a few weeks.

Ingredients / Re: Home smoked malt
« on: October 17, 2011, 03:11:31 PM »
This is actually a pretty tough question to answer, because 1) everybody has a different perception of smoke intensity, 2) every system allows a different level of smoke penetration and 3) it is difficult to judge the smoke intensity of the final product with just the malt.  That said, the flavors of porter work very well with smoked malt.  This style can handle much more smoke flavor and aroma than, say, a lighter beer like smoked weizen. 
My smoker uses cold smoke and I have the malt fully enclosed with the smoke billowing through it for about 45 minutes to an hour.  I do moisten it with a distilled water spritzer, but I'm not sure how much difference that makes.  I do not think that it needs the suggested one week rest if using cold smoke, but find that it is probably a good idea to rest it if you had some heat with the smoking process.
The last three smoked porters I smoked the malt for (two of which were for a microbrewery) used 20% smoked malt and they have plenty of smoke for most people.
Let us know how it turns out.  Chipotle peppers work real good in a smoked porter too.

Thanks, guys.
Now if I can get my beer mojo back I'll be happy.  I had six out of nine beers score over 35 points, four go to the second round and they got zero medals this time. 
Maybe I should be reading Grdon's book.....

The key lime mead I made last December that blatz, Gordon, tschmidlin and I were talking about a while back didn't score as well in the last competition - good score (35 points) but no cigar.  So I added a bit of lemon grass to it and entered it at the Commander SAAZ competition in Coco Beach.  It evidently was better this way, 'cause it took first in the category and went on to take best of show for mead and cider.  The senior judge on that panel said it was the best dry mead he'd ever had.

So I'm pretty happy about that. ;D

All Things Food / Re: Boiled Peanuts
« on: October 16, 2011, 11:05:22 AM »
I found some green peanuts at the Maku'u farmers market around the corner from my home.  $5/lb or $9 for a #2 bag.  I almost bit the bullet and bought a bag, except the vendor/farmer, a Filipino women insisted on lecturing me in pigin that there is no such thing as green peanuts, "Peanuts no green!  Peanuts brown!  Peanuts ALWAYS brown.  No green peanuts...  Why you say peanuts green?  Peanuts never green.  Peanuts always brown! You silly you think peanuts green, ha, ha, ha..."

I finally handed the bag back and said, "No thank you.  If you want to sell peanuts at $4.50 a pound you need to work on your sales pitch."

Sometimes the South seems a million miles away...

Sounds similar to the wet- vs. fresh-hop dialog.

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