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Topics - tubercle

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16
Extract/Partial Mash Brewing / Forward to the Past
« on: November 29, 2011, 09:24:42 PM »

 The Tubercle has been all grain brewing for 25+ years. There were about 3 extract kit brews in the begining and then to all grain. Tubercle never got to experience the apprehension of making the "leap" and going through all the styles with extract. I always figured if the Sumerians could do it, I was at least that smart.

 Lately, for some unknown reason, LME has been on the mind. Me thinks its time to give it a shot. As good as grain can be, I believe with all the experience brewing with such and knowlege gained, the extract can be taken to another level. That's how I will roll in 2012.

 Kind of like the progression in hunting; 30-'06 - hand gun - black powder long gun - black powder hand gun - bow (or bluefoxicy's sword).

 Not that I'm bored of brewing by any means, just seeing it as a challenge. It might give me better insight into some of these head-scratching post by the extract brewers.

 Hell Fire! I might even become paraniod about sanitizing.

17
Other Fermentables / Godspeed Little Berries
« on: November 11, 2011, 05:08:57 PM »
Just pitched my anual batch of muscadine wine yesterday; frothing nicely @65f as we speak.

 28 pounds picked from my yard. Should come in around 13%

18
All Things Food / Deep Fried Macaroni & Cheese
« on: October 02, 2011, 02:04:54 PM »
Anybody tried this?

It occupies its own food group in the Tubercle household.

It was first encountered in a restaurant in Charlotte, NC. The Carolinas are famous for deep frying anything that can be battered or skewered on a stick.

 Its easy to make; Just make a big pan of mac & cheese (please don't use that store bought ready made kind in a kit box that has some kind of orange looking plastic cheese chemical, make the real stuff like grandma made, with milk and sharp cheddar).  Chill in the fridge several hours until it sets good, scoop out a ball with a big spoon or an ice cream scoop, dip in your favorite batter, hit the 350f grease until G,B &D.

 Its like candy.

19
The Pub / Life is Good
« on: September 23, 2011, 04:09:31 PM »
Its Friday..gave the company a good 40 hours this week.

Stopped and got several of my hometown brewery's finest
http://www.rjrockers.com/

The lovley and talented Ms. Tubercle got a Pizza on the way home.

Atlanta Braves starting on the tube.

Surfin' the AHA forum.

Life is good....

21
The Pub / Don't know what to think
« on: August 26, 2011, 06:21:51 PM »
Please, don't get political..... :(

 I got many, many guitars. Some very old

 I love the tone of old wood.

 Just don't know what to think other than:

 1> the forrest should be preserved
 2> trees are a renewable resourse.

http://online.wsj.com/article/SB10001424053111904787404576530520471223268.html?fb_ref=wsj_share_FB_bot&fb_source=home_multiline

22
The Pub / YouTube
« on: July 06, 2011, 03:31:27 PM »
Is youtube down or is just me?

23
General Homebrew Discussion / BIB Question
« on: June 27, 2011, 05:34:34 PM »
 I haven't tried the BIB method (or whatever it is called) but you know I have to...Why? Because it's there ;D ;D ;D

 Most of what I have read on here says there is lower efficency using this method due to the super thin mash.

  I know, I know, I can increase the efficency by boiling longer ::) ::) ::) using the same theory that there are no stars in the lunar landing pohographs.
 
 But that, and Elvis and Bigfoot sightings aside, would there be any benefit in mashing with the full boil volume longer, say overnight?

 It seems that the longer time would allow all the enzymes to get in contact with the starch and better conversion to take place even though the mash is super thin.

  Please avoid all the usual "insulate well, stirring, avoiding oxygen, IT'S GOING TO GET INFECTED!!!" type paranoid comments. I understand those risk well.

Just asking for thoughts on conversion.
 

24
All Things Food / Deep Fried Green Beans
« on: June 14, 2011, 05:28:05 PM »
The lovely and talented Ms. Tubercle just got through frying a batch of green beans.
 
 Quite tasty I must say. ;D
 
 Soaked the beans in buttermilk and rolled in spiced up flour and hit the grease.

 My first try at these but I can see many more in the future.

25
All Things Food / Boiled Peanuts
« on: June 11, 2011, 11:14:06 AM »
Picked up a 10lb bag of green peanuts.

 Boiling as we speak.

 Going to eat some hot tonight while watching a movie and can the rest tomorrow.

26
The Pub / Ready for a Stupid Friday!!!
« on: June 03, 2011, 03:50:20 PM »
Ha, Ha.

 Made you look.

27
The Pub / Finally
« on: June 02, 2011, 07:01:49 PM »
Now that the state legislature has all the fiscal and social problems in SC solved

http://www.wyff4.com/news/28110784/detail.html

28
The Pub / Animal Kingdom
« on: May 07, 2011, 03:39:16 PM »
Animal Kingdom 2:02:04

 The most exciting 2 minutes in sports. Except that time Greg Maddox hit a standing triple.Great pitcher. Let's just say he wasn't know for his base speed. ;D

29
The Pub / Ever Notice?
« on: May 01, 2011, 09:55:02 AM »
Have you ever noticed when you get too close to the hop bines with a weed-eater and slice one off at the ground that every thing goes to stop-action slow motion.

 NNNOOOOOOOO!!!!!!! Come back!!!!!

DAMMIT!!!!! >:( >:( >:( >:( >:(

30
The Pub / What Has Happened to Education?
« on: April 23, 2011, 09:43:35 AM »
 [rant]

 I read the local newspaper every day. I find spelling and grammatical errors everyday. Today I decided to count them.

 I found 9 spelling errors and 16 blatant grammatical errors. Is this the sad state of our education system. You would think that reporters and editors would be experts in the field of written communication.

   See Dick. See Dick run. Run Dick run.

[\rant]

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