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Messages - Wort-H.O.G.

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46
All Things Food / Re: 3 week dry aged
« on: August 13, 2015, 07:00:20 AM »
that vanilla baltic porter you mentioned in another thread would go great with this...

so triple layered cheese cloth in the fridge - thats it?  did you have to cut away any mold or anything?

my local grocery store will do it for you for free but I've been interested in trying it on my own.

how are you cooking it? roasting, rotisserie or grill?

in fact i was drinking that porter with my rib eye- seared high heat both sides then slow cooked over charcoal to medium rare here are the instructions i followed:

How to dry-age beef at home

One: Buy a prime or choice boneless beef rib or loin roast from the best meat source in your area.
Two: Unwrap the beef, rinse it well, and pat it dry with paper towels. Do not trim. Wrap the roast loosely in a triple layer of cheesecloth and set it on a rack over a rimmed baking sheet or other tray.
Three: Refrigerate for three to seven days; the longer the beef ages, the tastier it gets (21 days is what i did). After the first day, carefully unwrap and then rewrap with the same cheesecloth to keep the cloth fibers from sticking to the meat.
Four: When ready to roast, unwrap the meat and, with a sharp knife, shave off and discard the hard, dried outer layer of the meat. Shave away any dried areas of fat, too, but leave behind as much of the good fat as possible. Roast whole or cut into steaks.

47
All Grain Brewing / Re: mash pH for dark beer
« on: August 13, 2015, 06:53:59 AM »
Thanks! I will move forward although Bru'n Water is giving me a red value for baking soda I guess because I am at the pH range limits...

Sounds right, from memory. You use RO, right? The only issue at all with baking soda is sodium content that comes along with baking soda. But if you use all RO, even the roastiest stout keeps you under Martin's sodium limits. Been there, done it.

I don't use RO water but my finished Na with Baking Soda is 26 ppm so I should be safe.

safe for sure. i can't recall martin's comment on threshold for tasting sodium, but i've never come close to even 50PPM using baking soda, and no issues at all. my well water has 100ppm sodium (one of my reasons for RO) and that's undetectable.

48
General Homebrew Discussion / Re: 8 month old tastes phenomenal
« on: August 13, 2015, 06:48:26 AM »
That post title makes it sound like you were eating an 8 month old baby or some kind of animal.

I had a weizenbock that was bottled off the keg about 2 years ago last night. It was tasty. Also had a porter that I found in my closet that's been there for probably 8 or 9 months. It was amazing. It had mold around the cap, haha.
That's why bottling is so fun, when you find those mystery bottles. Feel a bit sorry for the people who write off bottling for good when they start kegging.

yeah this was kegged. i do bottle my hefeweizen and wit and few others - mostly just bottle a few from the keg to keep a samples for reference and to see how some beers age.

49
Commercial Beer Reviews / Re: Wheats fall from grace
« on: August 13, 2015, 05:14:35 AM »

I will only drink it if they put Caitlyn Jenner on the can.

Hahaha...nice!


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50
Commercial Beer Reviews / Wheats fall from grace
« on: August 13, 2015, 03:28:54 AM »
I had to laugh when I saw a can of "Hefe Wheaties". Fulton responsible for this monster.....

Hey kids , eat Wheaties as a kid and then drink Hefe Wheaties as an adult....wholesome goodness in a can!

Perhaps Denny's lucky charms beer has a chance....




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51
All Things Food / Re: 3 week dry aged
« on: August 12, 2015, 06:29:28 PM »

Did you use a UMAi bag? Always wanted to dry age one of those.

Triple layer loose wrapped cheese cloth.


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52
All Things Food / 3 week dry aged
« on: August 12, 2015, 05:50:19 PM »
Yeah my favorite guilty pleasure is a good dry aged bone in Fred Flinstone size ribeye.


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53
All Things Food / 3 week dry aged
« on: August 12, 2015, 01:32:56 PM »
Dry aged ribeye. Getting ready to fire this up....time well spent.



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54
General Homebrew Discussion / 8 month old tastes phenomenal
« on: August 12, 2015, 01:18:41 PM »
just cracked 8 month old vanilla robust porter.   time has done this baby well..funny how that works  ;D

this will be a fall/winter favorite.  had the recent pleasure to try an AHA members RIS....loved it and will have to get a batch going so i can enjoy it next year!

55
mashing a summer wheat ale right now with 60% wheat, 20% vienna and 20% pils. little orange zest in the boil with 25ibu from magnum and mandarina.

EDIT: good day so far. everything spot on - mash temp 152F, 5.25PH, and mash efficiency was really up there today at 90%. my wheat must have been super charged  ;D

56
General Homebrew Discussion / love my hydra
« on: August 09, 2015, 01:16:10 PM »
How wide is your kettle, Ken?  Do you have a diptube?
14" diameter, 18" deep stainless. Plenty of room to drop hydra in and use it to stir wort...that drops temp the fastest.  No dip tube- I've always siphoned after true settles.


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57
General Homebrew Discussion / love my hydra
« on: August 08, 2015, 08:10:53 AM »
cant say enough about my hydra chiller. with well water, took 6 gals wort from boiling to 60F in under 5 minutes, then recirculation in ice cooler and dropped to pitch temp of 47F in 3 minutes.

great time saver and great water waste reduction.

58
All Grain Brewing / 50:50 or 60:40 Wheat to Vienna for Hefeweizen?
« on: August 08, 2015, 06:41:22 AM »
One hint with all that wheat- double crush or adjust mill tighter for the wheat. Smaller kernels and no husk and if you don't get a good crush you will likely see gravity of preboil wort few points lower than expected.


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59
Beer Recipes / Re: Brunwater with Blonde Ale
« on: August 06, 2015, 06:02:17 AM »
i like my blonde in the 5.25PH range...other than that +1 on the advice given.

60
Beer Recipes / Re: first irish red
« on: August 05, 2015, 05:48:49 PM »

And don't forget "we've got a piper down" from Myer's "So I married an axe murderer" full of his Scottish impressions and stereotypes

Awesome!


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