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Messages - bluesman

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All Things Food / Re: Peasant Food
« on: December 21, 2009, 07:16:09 PM »
Capp...I think this is the Roti you are referring to?

Roti is a traditional bread originating in India and Pakistan. It is normally eaten with curries or cooked vegetables; it can be called a carrier for curries or cooked vegetables. It is made most often from wheat flour, cooked on a flat or slightly concave iron griddle called a tawa. It is similar to a flour tortilla in appearance. Like breads around the world, roti is a staple accompaniment to other foods, maybe spread with ghee (clarified butter). Roti can also be known as bangali.

Taken from Wikipedia.

Yeast and Fermentation / Re: What kind of yeast do you use for a Wee Heavy
« on: December 21, 2009, 07:02:23 PM »
Well looks like I'll need to call the LHBS. They only carry White Labs so WLP028 Edinburgh Scottish Ale Yeast should work. Survey says....

Yeast and Fermentation / What kind of yeast do you use for a Wee Heavy
« on: December 21, 2009, 02:21:07 PM »
I'm brewing a Wee Heavy next week and have some WLP002. What is your preferred yeast for this beer?

All Things Food / What's cookin' for the Holidays folks?
« on: December 21, 2009, 02:02:53 PM »
Just wondering what special recipes, treats or dishes everyone's planning to serve over the holidays.

I'm not quite sure what I'm going to have yet this holiday season. I'm thinking a smoked Pork Shoulder might be in order. hmmm.  :-\

The Pub / Re: merry christmas folks
« on: December 21, 2009, 11:54:20 AM »
Santa Cluas is coming to town in 72 hrs...Sooooo...

General Homebrew Discussion / Re: Fire at Guinness factory
« on: December 21, 2009, 11:49:06 AM »
At least there weren't any injuries and/or casualties. Sounds like it's under control.

The Pub / Re: merry christmas folks
« on: December 21, 2009, 10:34:05 AM »
Dont' forget to leave some cookies and Homebrew out for Santa.  :D

The Pub / Re: hey Pinnah we are finally getting hammered
« on: December 21, 2009, 10:31:39 AM »
Got about 2 foot here as well.  MDDOT takes pretty good care of the roads.  My driveway is clear and dry.  The dogs are having a blast in this, except for the rathound, the snow is about 4X his height :o

That's funny you mention it. I made some walkways in my yard with the snowblower for my little YorkiePoo. He's happy now.  8)

Yeast and Fermentation / Re: Best Practices for Stepping Up a Starter
« on: December 20, 2009, 06:23:29 PM »
For a 1.050 lager, you'll need about a 5L starter for one vial of yeast. So I would step it up accordingly. In addition.... I would decant most of the wort before each addition. If you have the time, cold crashing would yield the most yeast as Denny has indicated. If time is a constraint...decanting and repitching will certainly work as well.

All Things Food / Re: Cold Smoke Generator
« on: December 20, 2009, 03:50:55 PM »
What did you end up cold smoking? Salmon?

Equipment and Software / Re: Using a pump
« on: December 20, 2009, 03:48:54 PM »
I use the "belt AND suspenders" approach.  I recirculate StarSan through my pump for about 5 minutes, then at the end of the boil I recirc boiling wort for 5-10 min.


or you can also use some hot water from the HLT to run through the pump prior transfer as well. I also like to run hot water through the pump to do a final cleaning prior to storage.

Equipment and Software / Re: Using a pump
« on: December 20, 2009, 11:41:10 AM »
Then you are Okay.  ;)

Equipment and Software / Re: Using a pump
« on: December 20, 2009, 11:34:23 AM »
I've read some folks like to pump near boiling water through it prior to doing a sanitary transfer. I just started using a pump for transfers... but I use a gravity feed for transferring my chilled wort into the fermentation vessel.

The Pub / Re: Beer Drinking Music !
« on: December 20, 2009, 11:27:21 AM »

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