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Topics - blatz

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General Homebrew Discussion / What's brewing this weekend 2/5
« on: February 02, 2010, 07:50:54 AM »
As long as I get my yeast in time, I'm doing 12gal of vienna lager with Hugh Baird Vienna  :o.

The Pub / Germany...
« on: January 28, 2010, 03:34:56 PM »
Well, one of my wife's best friends from college is getting married this summer in Northern Germany so we might be going (assuming its relatively affordable).

I figure I can have about 5-6 days outside of the wedding to go around - I figure we can train (?) to Dusseldorf for a few days and then to Munchen(?) Obviously, I want to see brewing culture, but some of the old castles, etc. would be great as well.

Post your thoughts/advice/suggestions and let me know.

All Things Food / Woohoo - Dry Aged!
« on: January 20, 2010, 07:45:30 AM »
My neighbor and I have been dry aging (at the grocery store) a rib roast for 6 weeks now - come this weekend, its getting trimmed into steaks and we'll be feasting on a couple during the Playoffs, and freezing the rest.  

Olive oil, Salt and pepper, maybe some Penzey's Chicago, and a charcoal grill.  Creamed spinach, asparagus and mashed yukons.

Man, I can't wait - so excited I had to post this.  :D ;D

All Things Food / Pork Chops w/ Balsamic Reduction
« on: January 05, 2010, 07:55:14 PM »
Made pork chops tonight and was looking to be a little more creative, the result was astonishingly good:

1/2 tsp tellicherry peppercorns
1/2 tsp corriander
1/2 tsp fennel seeds
tsp of kosher salt
1/2 medium red onion, sliced into thin ribbons
1/2 lemon
2 - 1" thick pork chops (about 8oz each)
1/4 cup balsamic vinegar
1/2 cup chix stock
good olive oil

set oven to 350df. 

crush the fennel seed, corriander and pepper together with a mortar/pestel or grinder.  sprinkle the mixture along with the salt on both sides of each pork chop, lightly pressing into the meat.

in a good heavy saute skillet, put a turn of the pans worth of oil,  over med heat slightly caramelize the red onion, but not all the way.  push the onions to the side, turn up the heat to med-high - and brown each side of the chop, about 2-2.5 min per side. 

once browned, move the onions to lay on top of the chops and then place the pan in the oven for 20 minutes.

remove the pan from the oven and move the chops to a separate plate, cover with foil.  put the pan with juices on a burner with medium heat, put in the balsamic, stock and juice from half a lemon in the pan, reduce until thick - nearing caramelization point (essentially where the sauce bubbles uniformly across the pan). 

plate the chops and pour the balsamic reduction over top.

I wish I'd took a picture, but I was too damn hungry at the time to grab the camera!  served with penne and fresh pesto and brocolli.

Commercial Beer Reviews / Sam Adams Noble Pils
« on: January 05, 2010, 09:15:07 AM »
Got it this weekend - wow - its excellent! Easily my favorite SA beer - right up there with Boston Lager. Nice floral hop aroma, some pils malt wafting through the nose. Beautiful gold color with appropriate white head. Nice balancing bitterness and slight bready, crackery malt flavor.

I really liked this - its very different from Prima - doesn't have that bright hop aroma nor the bitterness and is smoother- I'd place it somewhere between Pils Urquell and Prima in terms of bitterness and general hoppiness. Each has their own place, IMO.

Equipment and Software / Regulator Gasket
« on: December 18, 2009, 08:58:31 AM »
anyone know the mcmaster carr part no. for these? ... 0-17Q.html

want to buy a few

On Monday, I'm brewing my partigyle ABW/ESB.  What I'd planned on doing was using all first runnings for the BW, and using the sparge (plus an extra 2lbs of MO and 1/2lb of crystal 60) for the ESB.

Was discussing this with a brewclub friend, and he mentioned partitioning the main mash, rather than doing all first/all second.

So assuming an 8.0gal boil volume for each, perhaps take 2.5gal from the first runnings for the small beer, and 5.5gal of the first runnings for the ABW, then vice versa with the sparge/second runnings. 

I've had a first runnings only ABW before and it is insane, but I also want to avoid having a 'thin' 'lifeless' small beer.

Any opinions/thoughts?

Yeast and Fermentation / WLP037 Yorkshire Square Ale Yeast
« on: December 08, 2009, 09:28:15 AM »
Am using this yeast in the next week for the small beer part of a partigyle.  Figuring that I'll have a nice healthy slurry of it following that, was considering using it in an Old Ale.  Any experience with this yeast, and would it be appropriate in OA?

WL doesn't mention it as a potential style.

I was also thinking of using *gulp* Denny's 1450 in the Old Ale if the consensus is the 037 is no good...

Beer Recipes / Hibernation Old Ale now with Recipe
« on: December 07, 2009, 09:15:55 AM »
I can't believe I'm going to put up a noob type  :D  post like this, but:

Anybody have a tried and true recipe/clone of Hibernation Ale by Great Divide?  I had my first ever bottle this week and was just floored by it - what an excellent beer. Wow.

Any help in this direction would be great.

I do have, and have made a few times, a recipe for Old Jubilation (Avery Brewing) direct from Adam, but that is an entirely different beer IMO.

The Pub / Eye Opening Documentary
« on: December 04, 2009, 01:10:36 PM »
My wife forced me to watch Food Inc. last weekend. 

One word.  WOW.

If you have any inkling of wonder or curiousity about where your food comes from, you should watch this film. 

I know I personally complained about the cost when my wife has us buy everything organic and from farmer's markets, etc.  Never again.  And I can't say never as the situation may dictate, but I will try to never eat at a fast food restaurant again.

All Grain Brewing / Partigyle Spreadsheet
« on: November 19, 2009, 09:02:21 AM »
Anyone have a good partigyle spreadsheet or website link?

Questions about the forum? / Private Messages
« on: November 12, 2009, 01:36:05 PM »
Hey guys -

Slight problem with Private Messages: We can't see the sent messages, and the replies don't have the previous messages in quotes.

Sometimes I forget exactly what I wrote to people, and when they respond, its hard to decipher sometimes.  Is there a way to keep a thread going with PMs or have a sent items mailbox?

All Things Food / Oktoberfest schnitzel - response and thanks!
« on: November 08, 2009, 10:38:53 AM »
Since some of my forum friends may not be checking the other site any longer, I am posting a response to my old thread here:

well, little foggy this morning, and just finished cleaning up the mess (did as much as we could last night, but we couldn't make it through)

was a big hit - the only thing I royally screwed up was the spaetzle - I made the dough too firm I guess and it wouldn't press through anything - colander, large holed cheese grater, slotted spoon, so I just chopped it a little and tore chunks, but it wasn't right. next time I might just buy the dry kind...

the pork schnitzel was fantastic - my butcher actually flattened them for me, so I didn't get to try the celery seeds, but that was okay.

I made the jaeger mushroom sauce, but I think my proportion of sour cream was too high and it became more of a white mushroom sauce - still damned tasty, but not brown as I expected.

the BEST part, by far, was the pretzels for appetizer - good call woody - I actually used Matt's recipe (pawtucket patriot) and it was delectable. They could have been a little fluffier and I wonder if I should have egg washed them before salting and putting in the oven, but otherwise fantastic - i think the lack of fluffiness was not kneading enough nor giving enough rise time (50 min) - we kinda ran out of time :oops: and had to forge ahead.

On the beer front, what was funniest to me, was that despite some killer maerzen, dunkel and pilsner on tap, all the guys kept asking for the IPA :shock: - I tried reminding them that we were eating german food, but they wanted hops...

Thanks for all your help, fellas and if you have any advice on the mistakes I made, don't hesitate to post!


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