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Messages - blatz

Pages: 1 ... 132 133 [134] 135 136 ... 212
1996
All Things Food / Re: Rotisserie?
« on: May 05, 2011, 10:34:09 AM »
thanks guys - I hope to stop by my butcher tonight on the way home from work and take a look at these cuts you've mentioned and see what I'll do - I may get something tonight or just price it out and go back.

I have a feeling standing rib roast may be a bit too much this time, but perhaps there's a sale - pork loin might be the winner.

Czech Pils, Bock, Helles, RIS and IPA all on tap - should be a good day!

1997
All Things Food / Re: Rotisserie?
« on: May 05, 2011, 08:42:25 AM »
can't help much, never used one. but a thought.... what about roast beast?

what and invite the Grinch to come steal our dinner  ;D :D ;)

sounds good guys - keep em coming!

1998
All Things Food / Rotisserie?
« on: May 05, 2011, 08:19:12 AM »
I'd like to use our rotisserie for dinner on Sunday - did chickens last weekend which were awesome, but frankly, I don't have any good ideas beyond that, so throw out some ideas/recipes if ya got em!

Cheers!

1999
Equipment and Software / Re: oxidation with whirlpool chiller?
« on: May 04, 2011, 04:54:40 PM »
you *could* pull in air if you did not have your draw tube tightly fastened to your out spigot - pretty easy to spot that.

you *could* also introduce (thought it should be immediately boiled out) some if you have the return arm above the surface of the wort, causing splashing.





2000
Equipment and Software / Re: oxidation with whirlpool chiller?
« on: May 04, 2011, 02:08:23 PM »
It can't be much - does it really matter? 

2001
Ingredients / Re: What should I have on hand?
« on: May 04, 2011, 12:30:51 PM »
pretty similar to hamiltonT, but bear in mind, almost all I brew these days is German lagers and American ales:

1 sack each:
Maris or 2-row
Vienna
Munich
Pils

3-5lbs each:
C-20L
C-40L
C-60L

a few lbs:
Chocolate
Roasted
Carafa

Hops:
2-3lbs Nobles
lb each minimum:
Mags
Cascade
Chinook
Centennial
Columbus
Mt Hood
Simcoe
Amarillo

US-05 packs and slurries of 001 and 830

I got a bug and bought a full sack of Munich II recently.  Probably a case where my eyes were bigger than my stomach, but I guess some dunkels are in my future.




2002
Ingredients / Re: Weyerman CaraWheat?
« on: May 04, 2011, 12:13:27 PM »
Nice...did you get it off for the NHC in time?

Yep, UPS tracking showed it delivered on the 29th

As we're all too aware, NHC results aren't in yet but this recipe that we're talking about just took Gold in the German Wheat and Rye cagtegory of the Hurricane Blowoff Homebrew Competition down in Florida.

and it was mighty tasty  ;)

2003
Beer Recipes / Re: Oktoberfest 2011
« on: May 04, 2011, 09:00:34 AM »
just to be sure - you did see the chill step, correct?  you'll need to cold crash the starter at least overnight before decanting, otherwise you'll be dumping a lot of good yeast.  I find 48 hours is optimal.

2004
Beer Recipes / Re: Oktoberfest 2011
« on: May 04, 2011, 08:54:40 AM »
Are you saying you decant off the wort from the starter & just pitch the yeast cake that's left behind w/ a starter this big? 

yep - although I do it with all starters - starter wort, esp when its been on a stir plate is not exactly tasty - I want as little of that in my finished product as possible.

2005
Ingredients / Re: Crystal vs. Caramunich
« on: May 04, 2011, 08:50:04 AM »
Crystal 60 to me is more of a sweet caramel taste whereas Caramunich seems more 'rich malty' if that makes any sense.

I go back and forth as to whether to include caramunich in VMOs, I just can't decide!

2006
Beer Recipes / Re: Oktoberfest 2011
« on: May 04, 2011, 08:48:06 AM »

That much?  That's a starter thats more than a gallon (3.7L = 1 Gallon).  That seems extreme (1/4 of the batch!?)

hence why we chill and decant spent wort before pitching.  ;)

2007
All Things Food / Re: Guacamole
« on: May 04, 2011, 08:15:47 AM »
hmm i love good guac.  wonder if the weaze has ever tried guac with crumbled bacon in it?

2008
Beer Travel / Re: Tokyo?
« on: May 04, 2011, 06:51:39 AM »
there is a member of the NB and green boards named Chris Poel (just-cj aka cj-in-j) who brews for Baird Brewing in Numazu.  Pretty far away from Tojkyo I take it, but I think he has some decent distribution - I've never had his beers nor made his recipes, but a lot of board members rave about them both.

2009
Homebrew Competitions / Re: Hurricane Blow-Off
« on: May 04, 2011, 06:15:05 AM »
thanks man - 'ppreciate it - congrats on the Belgian Golden Strong!

2010
All Things Food / Re: May is National Hamburger Month
« on: May 02, 2011, 02:47:19 PM »
grapeseed oil in the skillet and on high or canola and on medium?  what's your preference?  I'm still on the fence here  :-\

I've come to prefer the skillet as well, but I do still like the ambiance on being outside on the grill with a pint in one hand and long handled spatula in the other. 

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