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Messages - blatz

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2131
Yeast and Fermentation / Re: Wyeast 1450
« on: January 20, 2010, 12:11:12 PM »
I'm a big fan of WLP001. How does it compare and/or differ from 001.

i'm shocked you haven't tried it yet, bluesman.

the quick hits: bigger mouthfeel and slightly more accentuation on the malt character, slightly less attenuation (though that is certainly subjective).

I have found successive pitches yield greater attenuation than the first, bringing it in line with 001.  That is based only on 4 new packs though.  I am currently fermenting my Cents IPA with a 1st gen of it, so we'll see if I have the same result.

Cheers.

2132
Beer Recipes / Re: Let's see some dunkel recipes
« on: January 20, 2010, 12:07:47 PM »
Based on the brewery’s description, Ayinger’s Dunkel seems to be a bit more complex. It uses 5 different malts which I find unusual for German brewing. They are definitely mixing up some base malts and adding some specialty malts. It is also characterized as an Export which means it’s brewed a bit stronger and better attenuated than a typical Dunkel. A starting gravity of 12.8 Plato and 5.0% v/v alcohol however indicate a final gravity of about 3 Plato which is more than the typical German beer FG of 2-2.5 Plato. If this beer seems dry it must be the result of fairly complete fermentation.


interesting - thanks for that info kai - I swear I learn something new just about every time I read one of your posts.

very helpful

Cheers!

2133
All Things Food / Re: Woohoo - Dry Aged!
« on: January 20, 2010, 09:27:59 AM »
Jealous! I need to look around to find something like that. I did a 3-bone roast this year for Christmas that I aged in my fridge using the Alton Brown method. Came out awesome without any seasoning other than some Lawrys seasoned salt. My only complaint was a lack of a good fat cap due to the chain grocery store trimming most of it off for looks.

awesome! - I saw Guy Fieri do something similar and I was considering it, though with 4 refrigerators dedicated to beer/fermentation in the house, selling my wife on using precious real estate in the general family fridge for several days/weeks was going to be a hard push.  then I found out about the free aging and was set.

2134
Equipment and Software / Re: I got a pump... now what?
« on: January 20, 2010, 09:20:56 AM »
I took the head off of mine after about 6 months of use, it was clean as a whistle.  I do recirc oxyclean or water for about 20 min after I stop

+1 - 2 years running now and not a problem.

Don't forget to oil the pump every 4-6months though  ;)

2135
All Things Food / Re: Woohoo - Dry Aged!
« on: January 20, 2010, 09:10:49 AM »
Wow, pardon my ignorance......What exactly is dry-aging as related to steak?   ???

if you've ever dined at a high end steakhouse (Mortons, Capital Grille, Burns, etc.), you probably had an aged steak. 

basically in a near freezing locker, they hang the steak and essentially let it decay for a minimum of 3 weeks, max of 8.  during that time the outside turns black and I think even a little mold grows, but the inside tenderizes and the flavors concentrate.

here's a wikipedia definition:  http://en.wikipedia.org/wiki/Beef_aging


2136
All Things Food / Re: Woohoo - Dry Aged!
« on: January 20, 2010, 09:06:38 AM »
So did you have a connection at the grocery store or is it some kind of specialty market? I can't see my local Kroger's dry aging a rib roast for me.

no - our store does it for free - they have a huge aging locker and will allow you to buy a rib (you have to buy a minimum of a 3 rib roast I believe though) and they will age it for you at no extra charge for up to 8 weeks.  I think I am going to start doing this more often.

of course, you can buy the already aged stuff, but that's an extra $10/lb or so.  my buddy and I took advantage of the christmas time sale pricing and teamed up on a 12lber...yum!

I'll have to look for that Engish Prime Rib seasoning on your rec, robert - thanks!

2137
All Things Food / Re: Woohoo - Dry Aged!
« on: January 20, 2010, 08:44:32 AM »
Sounds awesome! What's Penzey's Chicago?  ???

sorry - www.penzeys.com - their "Chicago Steak Seasoning"

Penzey's is a great place for spices if you haven't tried them before. 

2138
Vinnie from Russian River was very kind and shared that recipe with the brewing world some time ago, so the recipe is widely distributed. 

Vinnie's recipe handout is available on Fred Bonjour's site.  I'd link it, but its on my favorites at home  :-[

2139
All Things Food / Re: Whats for dinner?
« on: January 20, 2010, 07:54:39 AM »
wow - I'm proud of you making greens all the way up yonder!

(I'm a Yankee transplanted into the south when I was 6 - so I had the best of both worlds - my Mom's yankee traditions and my friends' Moms southern style).

Babalu - next time use some bacon lard/grease along with the red onion in your greens - tasty!

Cheers!

2140
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

2141
Questions about the forum? / Re: Animated avatars
« on: January 20, 2010, 07:40:31 AM »
FWIW, I believe you can hit ESC to stop the animation.  Granted you have to do that on every page, but in the meantime, it may be helpful to you.

2142
Ingredients / Re: Citra Hops
« on: January 19, 2010, 05:35:14 PM »
dammmm

that is some head retention. 

good to know uthristy - perhaps I'll stick with my normal Magnum for bittering when I make this bad boy (though i am a hophead) hmmm...decisions, decisions.

2143
The Pub / Re: Wildcard
« on: January 19, 2010, 05:13:42 PM »
we play every drawing.  its a combination of our birthdates and some other important numbers to us.  I think I would implode if I ever found out that those numbers won, so I am obligated to play for insurance against that event.

we typically hit 3 numbers a few times a year, so it really only costs us like $30-$40.  Have hit 4 twice, so I figure thusfar we're not too far behind.

yes, I know its an idiot tax.

2144
Yeast and Fermentation / Re: Help me finish off my Kolsch
« on: January 19, 2010, 01:27:13 PM »
I recently find one German commercial example with red label (Sorry I forgot the name).
So you can buy them here. 

Reissdorf.

Gaffel is another one (blue label).

Aside from that, its kinda tough, aside from regional microbrewery offerings.

Make sure they're fresh samples though - Kolsch does not travel well, and can be yeck when stale and old.

2145
Yeast and Fermentation / Re: Help me finish off my Kolsch
« on: January 19, 2010, 01:11:45 PM »
[So, not to nit-pick but what about this in the description: "...A pleasant, subtle fruit aroma from fermentation (apple, cherry or pear) is acceptable, but not always present..."?

you are taking that out of context.  if you read through the rest of the description, I'd say you'd be hard pressed to get all of those characteristics with lager yeast.  Also, despite the guidelines saying 'not always present' it is what most judges and drinkers are looking for, right or wrong. 

IMO, this is just one of those styles where yeast strain selection can't be compromised.

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