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Messages - The Professor

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766
2lbs  seems like an awful  LOT of smoked malt...probably just 6 or 8 ounces (or less)  would have given a good smoke character without overpowering the brew.   

Depends actually, with things like the Beechwood malt or the Cherrywood malt, a few pounds can actually be appropriate.

Folsom Brewmeister used to do a Cherrywood malt before Briess did that was super soft and great to use in unexpected ways.

Interesting...I guess my only experience with smoked malt has been pretty limited having only used German rauchmalz and peated malts.  They asserted themselves pretty intensely in small amounts.
Then again, maybe it's just my tastebuds.
The Cherrywood malt sounds interesting...this is something that Breiss still makes?

767
ome vague particulars for your information.  Brewed it, oh, 7 months ago.  Used only 2 lb. of Briess smoked malt.  Left in the fermenter a month.  Racked to keg and purged/pressurized.  Let it sit in a cool (50-60F) room.


2lbs  seems like an awful  LOT of smoked malt...probably just 6 or 8 ounces (or less)  would have given a good smoke character without overpowering the brew.   
For me, using smoked malt is in the same category as oak aging...a little bit adds a nice bit of character to a brew, but too much of either one can be cloying at best and downright nasty at worst.

768
Yeast and Fermentation / Re: Mystery yeast.
« on: March 24, 2010, 07:07:31 AM »
...No sense in throwing away good yeast.

Unless you don't know what kind it is  ::)


But if you make a starter with it and it revives and makes good beer, it doesn't really matter at all  'what kind' it is.
If you have any sense of adventure, just try it (I would).  It may turn out great.

If you like to play it safe, then dump it...as has been pointed out, yeast is cheap enough.

769
Yeast and Fermentation / Re: Souring Fermentation
« on: March 21, 2010, 06:27:20 PM »
What about adding lactic acid taste?  How much cheating would that be?

Seems to me that would be a sensible and more controlled way to accomplish the same thing (incrementally, until the desired result is reached), rather than letting wild bugs have at it over time. 

770
The Pub / Re: Odd Ways You Never Thought to Make Money
« on: March 17, 2010, 08:52:53 PM »


I build these.
(I know, I know...they freak some people out, but a couple guys are making a pretty good living using them.)


771
General Homebrew Discussion / Re: Favorite Scoresheet Comment
« on: March 13, 2010, 07:36:53 PM »
Quote
Now I remember why I don't enter comps. 

+1000

+100k. I'm not into comps really...not opposed certainly, as long as one doesn't take it very seriously.  So I've only entered a few but  had great fun judging dozens of them (and managed to taste some very good beers in the process).

My favorite received comment  is one I have mentioned once or twice before in other threads, regarding my Scotch Ale/Wee Heavy;   I don't have the sheet in front of me (though I did save it somewhere) but in essence it said that I had entered it in the wrong category because it wasn't hoppy enough to be a Scotch Ale .   :o
...o----kay....
thank you.  next please....

772
All Things Food / Re: Pizza Crust?
« on: March 10, 2010, 07:30:29 PM »
Myabe I'm just too old school. ;D

Not at all...adding gluten enhances the dough somewhat, but it is strictly optional. 
While most American pizzerias (including old school, NY places) use high gluten flour, if the dough isn't soft enough it can make for a tough crust.  In Italy, I'm told they generally use a softer flour and certainly don't add more gluten. 

The NJ pizzeria I worked in many years ago made a very soft dough the day before use (when possible...sometimes we got slammed and had to make same-day dough;  but freshly made dough makes a decidedly sub-standard pizza).   I guess that making it the day before gave time for the elasticity to develop, as well as a characteristic lightness...the dough was very supple and easily shaped, and baked up light and airy on the all important outer rim crust.

I've duplicated the dough at home many times and it works great...but what I can't duplicate and what sets some average pizzas apart from an outstanding one  is the temperature of the pizza oven;  at the pizzeria we operated the ovens at almost 800°F...the pie was in and out in a very short time and was authentically and nicely singed (if you've ever had a pie at John's in Greenwich Village, NYC, you'll know what I'm referring to).  The highest temps I can get from my home oven (with stone in place) is around 550°F...close enough,  and it makes a good pie, but I do miss the character that  a really blazing hot oven contributes.

773
All Things Food / Re: Fish Batter Etc?
« on: March 10, 2010, 09:38:13 AM »
I made Matt's batter again last night - I LOVED it, but at the same time, it seemed 'pancake-y"

next time I might try denny's suggestion, though I'll have to plan ahead and buy rice flour.

hey, anybody ever used masa harina in something like this??

I use a combination of corn flour, rice flour, and all purpose flour...and no eggs.  Seasoned with a bit of salt and a minute amount of 'sour salt' (citric acid crystals).  I like a malt forward beer for the batter.

Traditional fish and chips batter doesn't have egg in it...the egg is what can make the coating 'pancake-ey'. Leaving out the egg makes for an authentically  crisp batter. 

774
Kegging and Bottling / Re: CO2 fill in South/Central Jersey?
« on: March 08, 2010, 11:47:03 AM »
I usually go to RELIABLE CARBONIC on Handy Street in New Brunswick,

775
Yeast and Fermentation / Re: Lifespan of harvested yeast.
« on: March 05, 2010, 02:12:23 PM »
I don't know - I'm just tagging this thread to see what the schmart folks say.

I've had harvested yeast for at least six months, but whiles its gotten darker, I would never describe it as peanut butter.  I don't wash my yeast, maybe that has an impact..

Exactly the same here...

And here, sort of... but my experience is with slurries just a bit shy of 6 months. 

I've rarely ever waited that long to brew, even in busiest of times, but then again I'm not one for switching yeast strains all that much either... I've never had more than two  (or three at most)  different strains of slurry in the fridge.  I don't wash the yeast, and longest I've ever kept one and reused it  was probably at about 4 months old.  I fed it up a bit two days before brewing and it worked fine and fast..and the finished beer was clean and good.  I think I've had good results because I am particular about sanitation, and I store the slurry very cold.

776
The Pub / Re: Old Sayings - Cryptic Quotes
« on: March 04, 2010, 01:05:30 PM »
Two of my favorites...one is food for thought, the other is a thought from a fool.


"Reality is merely and illusion, albeit a persistent one"
                                 --Albert Einstein


"There is no reason anyone would want a computer in their home."
                              --Ken Olson, president of Digital Equipment Corp. 1977

777
The Pub / Re: Beer Explained
« on: March 04, 2010, 12:58:29 PM »
I LOVE this.
It should be required reading in all public schools. ;D

778
Ingredients / Re: American 2-Row vs. British Pale
« on: March 03, 2010, 10:36:43 PM »
Does anyone find good results using MO in American APA/IPA's?
that's what I use as my basemalt for everything, so yes, it produces great results.
I knew you did. I definitely counted on your response, but are you the only one?



I don't use it exclusively, but I use it when ever I can (it's a price/availability thing)  as a base malt for any of the beers I make. 
It's a great malt, and there's just something about the rich character it contributes  that makes a positive plus for any ale, whether British or American in "style"    IMNSHO     ;D

779
The Pub / Re: Forum Members Pics
« on: March 03, 2010, 04:32:59 PM »
On the boards I am a Professor.
In some circles, I am a Doctor.
Here's a shot from around 20 years ago... I'm giving a facelift to one of my more famous patients.




780
The Pub / Re: the Future?
« on: March 03, 2010, 04:23:58 PM »
We've already got Borg walking around.  They're the ones with the stupid blue tooth things in their ears that look like they're talking to themselves.

Amen.
I can think of few things dorkier looking that one of those hanging off of someone's ear (except in a car...of course). 

Okay maybe there's one thing dorkier...having a LOUD conversation in public on the thing.
...More proof that civilization is circling the drain...and that common courtesy is becoming far less common..

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