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Messages - bluesman

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8341
OK...I suppose I should have posted this here.

"Redbeerman and myself are brewing up Denny's famous Vanilla Bourbon Porter on Saturday. This will be the first time making that beer. With all the rumplings about that beer, we thought it would be a good one to try."

8342
Equipment and Software / Re: How do you chill your wort?
« on: November 10, 2009, 06:04:03 PM »
Blatz - 80 degree ground water  :o

Wow that is warm water. I guess it's the region you reside in.  :-\

Whereabouts in Florida do you live?

yeah - its not always 80,  - during the so-called Fall and Winter months, it can be ~70. 

I live in the Palm Beach Gardens/Jupiter area which is about 80 miles north of Miami, to give you a reference point. 

Nuff said...but I will envy you in January when we're all frozen up North

8343
Questions about the forum? / Re: Weekly "whose brewing" thread.
« on: November 10, 2009, 06:00:59 PM »
Redbeerman and myself are brewing up Denny's famous Vanilla Bourbon Porter on Saturday. This will be the first time making that beer. With all the rumplings about that beer, we thought it would be a good one to try.

8344
All Things Food / Re: BBQ Style
« on: November 10, 2009, 05:57:42 PM »
I'm a BBQ nut myself.  Lately I've been doing more direct or indirect grilling, steaks and butterflied chickens and the like.

All above looks good.  Just picked up a corned beef brisket flat which I will coat in a pepper rub and smoke...fake pastrami, but its still fantastic!

Yeah Nick...I just broke in the Weber 22.5" Gold One Touch this past weekend. I grilled your typical burgers and dogs...but I also grilled a spatchcocked chicken that was marinated in Pride of the Deer CampBBQ (complements of Jeff Smith) and used my standard dry rub. I indirect grilled the chicken. It turned out fantastic.

8345
All Things Food / Re: Pizza Fatta en Casa
« on: November 10, 2009, 05:53:16 PM »
Honestly...there are an infinite numer of combos that one could top a pie with. It's got to be one of the most universal types of food on the planet. Have you ever tried grilled pizza? I'm talking about wood fired grilling. It's an awesome flavor. One of my favorite ways to serve it.

8346
Equipment and Software / Re: How do you chill your wort?
« on: November 10, 2009, 03:55:41 PM »
Blatz - 80 degree ground water  :o

Wow that is warm water. I guess it's the region you reside in.  :-\

Whereabouts in Florida do you live?

8347
All Grain Brewing / Re: Malt conditioning rocks
« on: November 10, 2009, 03:52:55 PM »
FWIW. The Maltmill factory setting is .040"

8348
Kegging and Bottling / Re: pressure question
« on: November 10, 2009, 01:49:16 PM »
i would assume you could also age beer uncarbonated [maybe with a few psi just to keep the seals on the keg tight].

I usually age my beers in the keg uncarbonated (puged w/CO2). Although I don't know if there's any difference aging carbonated or not.

This is the way that works for me.  8)

8349
Kegging and Bottling / Re: Bottling from Kegs.
« on: November 10, 2009, 01:44:19 PM »
Oxidation may be either a blessing or a curse, usually a curse, depending on the style and strength of the beer.

I like bottling from the "beer gun" because you purge with CO2 before you bottle.

Fred


I have the Blichmann Beer gun, but I haven't gotten around to using it. I need to try that for the next comp. That should also help reduce oxidation.

8350
All Grain Brewing / Re: Malt conditioning rocks
« on: November 10, 2009, 12:59:32 PM »
Are you having any issues with using rice hulls?

8351
Kegging and Bottling / Re: Bottling from Kegs.
« on: November 10, 2009, 12:58:18 PM »
I had a judge note a sherry aroma in a beer that I entered in the NHC. From what I'm told, this can occur from oxidation. I bottled that beer from a keg. I guess it's really hard to quantify it. I think oxidation is occurring, but to what extent I don't know. I try to minimize oxidation as much as I can during racking and such.

8352
All Things Food / Re: Post your chili recipes
« on: November 10, 2009, 12:40:42 PM »
I love the habanero flavor...but definitely don't care for the burning ring of fire either. I like to use a blend of peppers in my chili. Layering of pepper flavors, while still acheiving a balance with the meat and other ingredients is always a challenge. I'll post one of my recipes.

8353
All Things Food / Re: Comfort Food
« on: November 10, 2009, 03:33:28 AM »
Now thats stick to your ribs good eatin' there Capp. I make the same dish using Jeff Smith's noodle recipe. I roll out the dough and cut the dumplings with a pizza cutter. My wife loves C & D. It's always a winner in my house. Nice job!

8354
All Grain Brewing / Re: What kind of mash tun do you use?
« on: November 10, 2009, 03:17:42 AM »
This is beauty. Mash tun at Rathaus Brauerei Restaurant, Luzern, Switzerland.


8355
All Things Food / Re: BBQ Style
« on: November 09, 2009, 10:07:51 PM »
Hot Diggity Dogg!

Looks fantastic!

Pit BBQ is awesome. I love watching the competitions. It takes alot of failures to get to the top of the pack with the best pit bosses. Just like brewing beer...it's trial and error until things begin to come together.

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