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Messages - bluesman

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7906
General Homebrew Discussion / Re: dry hop time and taste?
« on: January 05, 2010, 10:43:32 AM »
I tried Hallertau once...and that's all it took.

7907
General Homebrew Discussion / Re: How much did you brew in 2009?
« on: January 05, 2010, 10:40:42 AM »
I brew about once a month. 13 (10gal) batches  for the year not counting wine.  8)

I wish I had the time to brew more.

7909
Ingredients / Re: American 2-Row vs. British Pale
« on: January 04, 2010, 08:33:50 PM »
  And why would that make a difference, and what would the difference be? 

brew the same beer twice - once with american 2-row, once with MO - certainly not scientific due to all the other variables, but you'll get a good comparison.  ;)

I need to do just that.

As I understand it, MO is a two row winter barley that's a cross between Proctor and Pioneer. It's claim to fame is it's ease of manufacturing and it's superior flavor. I've been using it and really like it, but I want to do a side by side comparison to American 2 row maybe a Breiss product.

7910
All Things Food / Re: Ethnic Cooking
« on: January 04, 2010, 08:21:47 PM »
Roomali Roti is the thinnest bread in the world. It's quite challenging to make as well.

That guy VahReyVah is funny. He is a motivational cook too. I like him.

I want to try making some gunpowder and experiment with it. VahRey uses it like there's no tomorrow.  :o

7911
Yeast and Fermentation / Re: Fermentation stopped short...
« on: January 04, 2010, 07:51:08 AM »
Welcome to the AHA forum.

Lagers are usually pitched and fermented around 50F. Your fermentation is probably about finished now. Take a gravity reading and let us know where you're at. Here's a link to review.

http://www.homebrewersassociation.org/forum/index.php?topic=766.0

I would pick up a copy of John Palmer's book " How to Brew " or go to his website here for some really good brewing knowledge.

http://www.howtobrew.com/

Good Luck!  8)

7912
Yeast and Fermentation / Re: What's this layer?
« on: January 04, 2010, 07:41:39 AM »
+1

Looks like a krausen layer but I don't know how that could be when the yeast appears to be settled out. How do you harvest your yeast and what storage procedure do you use?

7913
General Homebrew Discussion / Re: Winter Brewing Photos
« on: January 03, 2010, 07:56:16 PM »
I love the wind screen! Way better than the tin foil I use. Thanks for posting the picture!

+1

Great idea! ... I need to adopt that one.  8)

sorry about the hijack, especially with green grass in the photo, but wanted to share my similar windscreen solution - quite a bit bulkier than the ductwork, but the culvert company was fine with giving me a piece of scrap culvert - even cut it to size for me.  I used a stone metal-cutting wheel blade on my skil saw to cut the notch, and smoothed edges with a grinder.

It has a large enough diameter that it doesn't get very hot from the burner.

I kept the piece I cut out, and bent it and position it under the spigot as a heat shield.




I guess you just kicked it up one notch, that's even better. I'm going to have to reconsider that idea.  8)

7914
All Things Food / Re: Ethnic Cooking
« on: January 03, 2010, 07:24:01 PM »
Balti style Indian food.



From left to right- chili pepper dal, coconut curry cod fish, masala onion rice, plantains in a sweet and sour tamarind sauce, layered paratha bread.

If anyone wants the recipes Ill write them out. They are long though, especially in the spice department.

नया साल मुबारक हो

That's genious!

7915
General Homebrew Discussion / Re: aspirations
« on: January 03, 2010, 10:25:36 AM »
I would love to start a microbrewery, but I understand the start-up costs to be pretty high. I have heard figures in the 2-3 million range for a decent start. I would need to find investors. Then it becomes location, location and location. Not to mention the fact that one has to brew fantastic beer and that's the fun part.

7916
Commercial Beer Reviews / Re: Stone Double Bastard
« on: January 03, 2010, 10:19:30 AM »
The chinook hops in their beers are up front and center. The bitterness is arrogant.  ;D

I am not a huge chinnook fan when it comes to IPA's, but then again I'm an East Coast guy.

Don't get me wrong...I really like the Stone beers, but I prefer the Centennial and Cascade blend in my IPA's.

7917
General Homebrew Discussion / Re: Solera beers
« on: January 02, 2010, 07:51:29 AM »
Pretty interesting method. Probably been around for a long time. I have never tried it. A barley wine sounds like a good candidate for trying this. It reminds me of Freindship bread that the Amish have employed for years.

Here's a link on basic brewing.

http://odeo.com/episodes/25250569-10-08-09-Solera-Brewing-and-Barrel-Aging-Basic-Brewing-Radio

Basically it's a blending process that they used in Spain with brandy that has evolved into beer and wine.

7918
The Pub / Re: Beer Drinking Music !
« on: January 01, 2010, 11:36:00 AM »
Yea Capp...Here's some barstool sittin'...whiskey sippin', teardrops a fallin downhome roots hillbilly music. The legendary Delmore Brothers.

http://www.youtube.com/watch?v=YUk9UDoVyKk

Here's a real classic. Al Dexter's "Pistol packin' mama"

http://www.youtube.com/watch?v=7uESJlJAj7g

and some rebel country by the man himself David Allen Coe.

http://www.youtube.com/watch?v=LEo8poVlQrM

I am a music buff and take influences from as many styles as the day is long, but country music is like the capital "A" in America. We as Americans can claim country music as our own and alot of it relates to beer drinkin'  ;)

7919
All Things Food / Re: What's cookin' for the Holidays folks?
« on: January 01, 2010, 11:14:00 AM »
Good eats Folks!

Love the rib roast Capp.

I'll be roasting a Boston Butt today...and the sauerkraut will added to the roast in the Dutch Oven for the last hour of roasting.

I'll try to post some pics later.

Happy New Year to you and yours. 8)

7920
All Things Food / Re: Chow Chow
« on: December 31, 2009, 12:16:19 PM »
I don't know if its just a southern thing but pickled watermelon rind is popular. Along with pickled peaches. And pickled pig feet.

Pickled Pigs Feet or (Zimne Nogi) is a traditional Polish Easter and Christmas treat.


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