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Messages - blatz

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The Pub / Pepper Plants
« on: August 31, 2015, 01:59:15 PM »
I have a small raised garden in my yard - mostly for herbs, but I plant some other stuff like peppers, greens, etc.  I try to keep it as organic as possible, but I realize there are times when one must compromise.

I'm having a devil of a time with my jalapenos and banana pepper plants currently - snails, that's right, snails, are eating my peppers.

I use Neem oil spray to help keep most pests away from my herbs, but it doesn't seem to deter the snails in the least.

Anyone for mexicali escargot??

Events / Re: Swap-toberfest '15
« on: August 31, 2015, 10:42:35 AM »
I'm in.

very interesting!

Other Fermentables / Re: Cider on Nitro?
« on: August 21, 2015, 08:46:13 AM »
I vote that you should be the one to experiment and tell us what you find  ;D

Beer Recipes / Re: Cream Porter ish?
« on: August 20, 2015, 10:17:55 AM »
i'd drink that - looks good.   8)

All Things Food / Re: 3 week dry aged
« on: August 20, 2015, 07:48:02 AM »
my coworker is rigging up an upright chest freezer with a circulation fan and ranco temp controller to dry age meat.  Am going to let him test it out first but if he's successful, I'm going to start using some space in his rig.

All Things Food / Re: 3 week dry aged
« on: August 13, 2015, 06:34:04 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?

Yeast and Fermentation / Re: Temperature of US-05
« on: August 07, 2015, 07:28:03 AM »
i'm also pitching a slurry of US-05 into a giant RIS this weekend if everything goes as planned.  i am planning on fermenting a bit warmer however, to avoid the aforementioned ester.

I have noticed that my 'smaller' beers - APA and IPA tend to have a little bit of the ester - i ferment at 64 and then ramp up to 68 to finish off.  But my bigger beers, notably IIPA and Double Stout, i don't notice it, likely because there is so much other extreme aromas that its more hidden.

i'm thinking of transitioning to 001 all the time (i alternate back and forth) - am experimenting with the idea of doing a two step starter, with the second step (not being stirred) and using the actual wort from brewday, pitching at high krausen.

Ingredients / Re: El Dorado sweetness
« on: August 07, 2015, 07:10:36 AM »
Can I add hop shots directly to the keg to add some bitterness?

no - the acids need to be isomerized via the boil.

Ingredients / Re: El Dorado sweetness
« on: August 07, 2015, 07:09:53 AM »
FWIW, I used Simcoe at FWH and Magnum 60 min for bittering. I think it was over 30 IBUs between the two.

well, as you know the magnum is smooth and not very assertive.

the FWH, well, i'm not going to get into that whole mess, but let's just say that whatever bittering you get from that, is going to be smoother and more muted.

if that's all that was accompanying hop additions, that doesn't surprise me.  one thing to remember is the oil content of the hops - El Dorado is pretty high - very similar range to what Citra has in fact.  so even with other hops in the fray, it can be dominant, especially if predominantly used late boil.

haven't brewed since mid June due to surgery and the heat, but may brew this weekend if it rains either day and can't do anything outside.

12gal of Vaderade Imperial Stout (1.110-1.115)

Ingredients / Re: El Dorado sweetness
« on: August 07, 2015, 06:48:56 AM »
One of our local breweries here makes an all El Dorado IPA that I will drink occasionally, but I don't particularly care for it, for precisely the reason you mention.

It lacks the bitterness to counterbalance the excessive watermelon jolly rancher like sweetness that comes from that hop.  I don't like it.

If it were me, i'd use something sharp in the bittering like chinook or apollo, or maybe even columbus to balance that out.  But that's just me, if i was forced to use El Dorado.

Ingredients / Re: Carafa in a Stout?
« on: July 31, 2015, 11:45:46 AM »
BTW - I get a smooth chocolate flavor in my brown ale by using Simpsons Chocolate Malt and a healthy dose of flaked oats.

Ingredients / Re: Carafa in a Stout?
« on: July 31, 2015, 11:42:00 AM »
Crisp Roasted Barley is ~500L and I believe Simpson's is even higher than that.

i usually use Crisp.

awesome - looks good to me.

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