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Messages - bluesman

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Equipment and Software / Re: How do you chill your wort?
« on: November 21, 2009, 02:49:22 PM »
Hey Lonnie,

Thanks to you...I'm building one of your Brutus 10 systems. I just got the plans last week and I'm working with a welder... our own Capozzli. I want to get the therminator to chill the wort. How easy is it to brew beer on your Brutus 10 compared to the more conventional batch sparge methods? Your system looks fantastic!  8)

Commercial Beer Reviews / Re: Speedway Stout?
« on: November 20, 2009, 10:09:59 PM »
Have you heard about the special-edition Brewer's Reserve Speedway Stout, which is aged in Bourbon barrels, has been rated the #1 BEST BEER IN THE WORLD at It was also featured on CNBC's "Squawk Box" in a segment on the best dark beers in America.


I'd be interested in trying.  8)

A new food grade fermenting bucket at your LHBS should run you between $10-20.  8)

Kegging and Bottling / Re: How Long does a 15lb CO2 tank last you?
« on: November 20, 2009, 10:01:18 PM »
I go through 3 20lb tanks a year but I do a lot of keg to keg transfers along with pushing Star-san from one keg to the next plus line cleaning.
$75.00 a year for CO2 isnt all that bad

That sounds about right for me. I refilled three times last year and went through about 18 kegs of beer. Including cleaning and purging. So about six kegs per cylinder total.

All Grain Brewing / Re: General mash tun advice
« on: November 20, 2009, 09:50:37 PM »
What size batches do you plan on making?

I would get a Coleman Extreme with a stainless braid to start with...they're reasonably priced and very practical.

The Pub / Re: What's for dinner?
« on: November 20, 2009, 09:42:33 PM »
I will one day brew AG. I just have to build my Brutus system then I can expedite my AG brewing so it will fit into my schedule. My only argument is there is a better way and it wont take a bite out of your time if you have the tools.

Just spreading the good word.

Can I get an Amen...

When are we going to build those Brutus Stands?

General Homebrew Discussion / Re: Beer Review Generator.
« on: November 20, 2009, 03:42:52 PM »
Pours a turbulant chunky ruby brown with an explosive bottle bursting bedrock head and a petrous lacing. Smokey barnyard aroma, with just a hint of horse hair and a muskrat nose. Dazzling bicuit profile with overtones of turpentine and fig. Pulverant mouthfeel with a lip puckering rancid finish. Score: 1.04/5

Otherwise these guys might have to come to your rescue. R.I.P. Captain Chaos.

...oh and one other thing...try not to drink it all before you get there.  ;D

I'm racking a Boston Lager clone into kegs this weekend.

I hope to brew a Bock next week.

Yeast and Fermentation / Re: German Ale Yeast 1007
« on: November 20, 2009, 10:59:58 AM »
See, every once in a while I get it right!  ;)

As Niels Bohr has once said the  definition of an expert is "one who has made all the mistakes in a very narrow field".

Someday I'll get there.  8)

Equipment and Software / Re: making the switch to all grain!!!
« on: November 20, 2009, 10:46:37 AM »
you know what they say




once you go all'll never look back.

All Things Food / Re: Pizza Fatta en Casa
« on: November 20, 2009, 07:54:58 AM »
Great job Matt.

I think I've asked you this before on another channel, but what temp do you preheat your oven and for how long?

Also...approx. how long do you bake the pie? Do you put the pizza on the bottom rack of oven, on a screen first screen, then stone?

Looks delicious!  8)

Thanks bluesman!

My apologies if you asked me before and I didn't respond.  I preheat my oven to 550 (although I don't have an oven thermometer, so I've never determined if the oven actually gets up to 550).  I preheat for one hour from the time the oven actually gets to 550.  It usually takes about 25 minutes for my oven to get up to that temp.

I bake the pie for approximately 8 minutes.  I start with the pizza on a 16" screen in the upper half of the oven until the cheese just begins to bubble (which is usually about 4 minutes into cooking).  Then, I rotate the pizza 180 degrees (to promote even cooking) and slide it off the screen onto the stone, which is on the bottom most rack of the oven.  When the bottom of the pizza is done to my liking (usually after about 3-4 minutes), I turn on the broiler and move the pizza back up to the upper rack for another minute or so, or until the rim is nicely browned and the cheese is nicely melted.

I have to say, tonight was the first time I really nailed my process.  Now I want to start getting more creative with toppings.

No apologies required Matt.

I actually tried going direct to the stone on the bottom of my gas fired oven @ 550F (pre-heated for 60min) and got the slightly charred bottom that you've shown. See the following photos. I was going on the screen on the top first as you've done but the pie tended to stick the screen.

Overall this pie was my best to date.

I need to repeat the results to feel really good about it, but I'm happy with the progress.  8)

All Things Food / Re: Thanksgiving recipes -- let's see 'em!
« on: November 20, 2009, 07:38:38 AM »
I only deep fry turkeys anymore and will be doing two this year.

 And while the grease is hot, might as well deep fry some mac&cheese to go along ;)

What's a good size bird to fry...and how big is your fryer?

I'm going to fry a turkey for the first time this year and don't want to recreate the wheel.

Thanks!  8)

Commercial Beer Reviews / Re: Octoberfest beers
« on: November 20, 2009, 06:08:41 AM »
I really like the Sam Adams Oktoberfest beer. I think that is one they do very well. Would agree that it is a little "over the top" but - hey! We are in America!!!  ;D


I like it too, but it is on the caramel American side too.  8)

All Things Food / Re: Ethnic Cooking
« on: November 19, 2009, 06:50:57 PM »
Looks Great Cap!  8)

I could eat Italian food as the year is long.

Did you use any wine in the dish?

What's your stance on using wine in Italian dishes?

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