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Messages - bluesman

Pages: 1 ... 544 545 [546] 547 548 ... 561
8176
Yeast and Fermentation / Re: Oxygen; too much, or not enough
« on: November 25, 2009, 12:34:08 PM »
Cool!  You may never go back to the bottle, if ya know what I mean!  ;)

+1

I use the same thing...high speed for 30 seconds. Really foams up the wort.

8177
The Pub / Re: Who is a famous person that you've had a beer with?
« on: November 25, 2009, 12:29:53 PM »
Had a beer backstage with the legendary Buddy Guy once... at a gig where my band opened up for him.

8178
The Pub / Re: The Martini Thread
« on: November 25, 2009, 12:26:20 PM »
All of this martini talk is making me very thirsty right about now. ;D

8179
Beer Recipes / Re: Denny's yeast in a Cream Ale?
« on: November 25, 2009, 12:06:37 PM »
Denny - I know you've been asked this many times but how did you get...or where is the origin of this yeast strain?

8180
Good luck!  Once ya do it, you'll be amazed at how easy it is.

+1

and how great your beer will be too.

8181
The Pub / Re: Happy Thanksgiving
« on: November 25, 2009, 11:59:24 AM »
Same to you now...


8182
All Things Food / Re: Thanksgiving recipes -- let's see 'em!
« on: November 25, 2009, 11:57:01 AM »
Ok folks...


8183
Yeast and Fermentation / Re: Yeast and Zip Lock baggies
« on: November 25, 2009, 11:29:07 AM »
I always prefer to take the yeast right out of the fridge and pitch when it's still cold.  I've seen enough evidence that it's a better way to do it that I'm convinced.....not to mention that I've had great success doing that.

What temp is the yeast at when you pitch?

8184
All Things Food / Re: Change of plans: Turkey SMOKING Tips
« on: November 25, 2009, 11:24:12 AM »
Cool. That is what I will do. I have a 9.5 lb turkey. Thinking about smoking it for 8 hours and then ramping the temp up to 400 in the oven to crisp the skin. Think that will be ok?

Just keep monitoring the temp every 1-2 hrs as it smokes. You might be surprised as it may be finished on the smoker before 8 hrs.

8185
I am racking two buckets of Denny's VBIP to the secondary for the vanilla addition. I hope to brew my Bock next weekend.

8186
All Things Food / Re: Change of plans: Turkey SMOKING Tips
« on: November 25, 2009, 05:31:55 AM »
Start and smoke the bird for a couple of hours then oven.  If you wish finish the bird in the smoker.  Most of the smoke flavor occurs early in the process.  Long and slow is always a great tenderizer.

Fred

+1

2-3 hrs on the smoker...then into the oven until the internal temp reaches 170F.


8187
Yeast and Fermentation / Re: How Not To Make a Starter
« on: November 25, 2009, 05:10:51 AM »
You get lucky sometimes.  8)

8188
Yeast and Fermentation / Re: < 48 Hr. Primary Fermentation?
« on: November 25, 2009, 05:06:28 AM »
Agree, 75 is a bit warm. I would never advise pitching over 68-70 degrees, and preferably a few degrees cooler than this. Are you sure the fermentation temp, which will be 4-6+ degrees over ambient temp, was 67-68? If so that would mean your house (or fermentation control unit, whatever you use) was set around 62 degrees.

Regardless, let it sit another couple of days and then check the gravity.

+1

Eventhough the airlock activity has ceased the yeast has not necessarily finished it's job. I usually allow some extra time after I acheive my targeted attenuation to allow the residual yeast in suspension to fall.

8189
Extract/Partial Mash Brewing / Re: Should I being doing a full boil?
« on: November 25, 2009, 05:01:26 AM »
I do full volume wort boils because it works well for me. I use an IC to chill the wort after the boil. You may get away without a full volume boil, but I would suggest you aim for a full volume boil in the future.

8190
Equipment and Software / Re: Draining the boil kettle....
« on: November 24, 2009, 03:19:48 PM »
I use muslin bags and whole hops. I remove the bags after chilling the wort and then transfer the wort into the primary bucket. Works every time. Good Luck.

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