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Messages - bluesman

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Are we talking here about finishing fermenting in secondary fermenter or are we talking about transferring fully fermented beer to another vessel for flocculating and clarification?

These are two different things.

In my case, I consider it to be the latter.

I used to secondary all of my beers religiously until I discovered that it really wasn't necessary for most beers. Yeah a Barleywine or a big beer would benefit by a secondary for aging and clarification purposes, but your typical ales don't really benefit from a secondary. I rack from the primary right into the keg for most of my beers.

All Grain Brewing / Re: Storing Grain?
« on: November 24, 2009, 05:33:07 PM »
I use large Rubbermaid totes for storing my grain. Keeps it dry and also keeps the mice out. Plastic trash cans work weel too.

The Pub / Re: What's for dinner?
« on: November 24, 2009, 03:54:34 PM »
One could make beer into whiskey with a crock pot. If one was so inclined.

No, no, no. Grandma never used crock pot.
It was pressure cooker.
I never understood what that copper tubing was for.

My family made shine back in the prohibition era...maybe another thread should be started...but anyway I remember seeing the copper tubing too. My Great grandparents used to hustle it in Wilmington, DE...specifically in the Polish community called Hedgeville. It was a hot seller. You couldn't make it fast enough.


All Things Food / Re: Change of plans: Turkey SMOKING Tips
« on: November 24, 2009, 03:49:29 PM »
Major, why have the turkey in the oven at all if you're going to smoke it?

What kind of smoker do you have?

Generally I'd say smoke on the hot end of the spectrum (which I guess since according to Euro/Cappozoli standards, is the SUPER hot end since anything over 100F is hot smoking), upwards of 300+ so the skin crisps more.  Poultry in experience is not like pork ribs and brisket, it doesn't need low and slow as much, and I've always preferred birds roasted more crispy at higher heat with smoke than the low and slow equivalent, but that may just be personal prefs.


How do you intend on smoking the gobbler...what kind of grill or smoker do you have?

Equipment and Software / Re: One step closer to the brew stand.
« on: November 24, 2009, 12:34:17 PM »
So are you going to recirculate the mash?

All Things Food / Re: Turkey Frying Tips
« on: November 24, 2009, 03:21:17 AM »
I was watching the Food Network and they suggest frying a turkey for 3 minutes per pound plus 5 minutes. So...for a ten pound gobbler...fry for 35 minutes at 350F. The internal temp should be 170F.

Capp - wings in the fryer sounds great. I will have to try some wings too. Nice appetizer!

Equipment and Software / Re: One step closer to the brew stand.
« on: November 24, 2009, 03:09:28 AM »
Are you building a single tier system?

Just curious because I'm getting ready to build a stand too.

All Things Food / Re: Thanksgiving recipes -- let's see 'em!
« on: November 23, 2009, 07:47:28 PM »
Thanks for the frying tips. Good advice.  8)

All Things Food / Re: Everything goes with beer!
« on: November 23, 2009, 06:54:58 PM »
I will say this...the day my beer smells like shoes is the day I'm retiring.  ;D

General Homebrew Discussion / Re: Store San?
« on: November 23, 2009, 06:53:06 PM »
...Yeah 3 or's the mfg's data sheet.
It used to be 2.4. Looks like they lowered the concentration.

Really?  I don't recall it ever being 2.4, but that doesn't mean it wasn't!


Times are a changin'  8)

All Grain Brewing / Re: Ever replace the SS braid in your mashtun?
« on: November 23, 2009, 05:56:30 PM »
I recently replaced my braid with a 24". I use it in a Coleman Ultimate Extreme 58qt mash tun. Works great.

All Things Food / Re: Epic Failure
« on: November 23, 2009, 05:26:42 PM »
Top it with rasberries and send it to me for proper disposal.  ;D

Looks good to me too.

All Things Food / Re: Turkey Frying Tips
« on: November 23, 2009, 05:24:02 PM »
I'm frying one and smoking another. I've never fried one your ahead of the game. I have a 12lb. bird that I'm starting to thaw now. I understand that you should stay under 16 lbs for good results.  :-\

All Things Food / Re: Ethnic Cooking
« on: November 23, 2009, 02:49:28 PM »
Some heart warming Eastern European (Polish) Food.

Kapusta and Mashed Potatoes with Smoked Kielbasa and Rye Bread.

Kapusta Recipe:
1 1/2lb.pork ribs
2lb bag sauerkraut
1/2 head fresh cabbage
3Tbl barley
3Tbl brown sugar
1 1/2 cup fresh diced tomatoes
fresh dill
bay leaf
10 peppercorns
season to taste
simmer for 1 1/2 hrs.

Equipment and Software / Re: My simple carboy washer
« on: November 23, 2009, 02:22:35 PM »
Great idea Kai. That's just what I need.  8)

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