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Messages - bluesman

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7981
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

7982
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)

7983
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.

7984
All Things Food / Re: Cold Smoke Generator
« on: December 20, 2009, 03:50:55 PM »
What did you end up cold smoking? Salmon?


7985
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.

+1

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.

7987
Equipment and Software / Re: Using a pump
« on: December 20, 2009, 11:41:10 AM »
Then you are Okay.  ;)

7988
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.

7989
The Pub / Re: Beer Drinking Music !
« on: December 20, 2009, 11:27:21 AM »

7990
The Pub / Re: merry christmas folks
« on: December 20, 2009, 11:19:15 AM »
Have a great Holiday.

Cheers!  8)

7991
The Pub / Re: hey Pinnah we are finally getting hammered
« on: December 20, 2009, 11:17:39 AM »
We have four to five foot drifts in Delaware. Record snow for December. Thank God for snowblowers.

7992
Beer Recipes / Re: Making a Belgian
« on: December 20, 2009, 11:02:56 AM »
What kind of sugar are you planning to use. I use dark candy syrup that works really well with a Dubbel.

7993
All Things Food / Re: Peasant Food
« on: December 20, 2009, 07:40:55 AM »
That looks great Capp. Polish food at it's best. That Kielbasa looks familiar only because I bought the same when I was up at your shop the other week. I recently made potato and cheese pierogi's. I make them the same way...fried onions in margarine with sour cream, Kielbasa and Kapusta too. mmm...mmm...delicious.

7994
Kegging and Bottling / Re: Room temperature keg?
« on: December 17, 2009, 02:38:25 PM »
I store my beers in the low 60s all the time.  I have never noticed any detrimental effects, even after more than a year for >8%ABV brews.

+1


No worries. Happens frequently.  8)

7995
All Things Food / Re: Ethnic Cooking
« on: December 17, 2009, 12:40:07 PM »
Hey Capp - The Romanian stuffed cabbage is very similiar to Polish Golabki. I'll have to make my Baci's recipe and post it!

They are fantastic! Great with some good lagered beer.



What's inside em? That's fresh cabbage right? Not pickled?
Looks good!

-OCD

Here's a similiar recipe. I like alot of fresh crushed tomato sauce and black pepper with mine.

Cabbage Rolls (Golabki)

1 head cabbage
1 lb. ground beef
1/2 lb. ground pork or veal (optional)
16 oz can tomato sauce
8 oz can tomatoes
2 cups cooked rice
2 eggs
1 onion finely chopped
2 Tbsp. margarine
Salt and pepper to taste

Remove the core from the cabbage. Put the cabbage in boiling water and remove the leaves as they soften. sauté the onions in the margarine for a short time. In a bowl add the onions, meat, rice, eggs and salt and pepper, mix this well.

Place about 2 Tbsp. Of the meat mixture in the center of a cabbage leaf and roll. Put the meat rolls in a large pot and pour the tomato sauce onto the rolls. Then squeeze tomatoes from can and arrange on top of the rolls. Simmer over low heat for 2 hours.

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