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Messages - tubercle

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1606
Ingredients / Re: Juniper Berries
« on: November 14, 2009, 07:27:48 PM »
  I've used Juniper a good bit with varying results. I have always been intrigued with the way things used to be done and the twist and turns that got process to where the are today. My understanding is Juniper was originally used in Scandinavian countries.

  I've used them at all different times in the boil but have found the full length of the boil to be best, for me at least. There is good bittering potential but the latter additions don't seem to do much as for as aroma or taste. Seeping in the primary does good though. I guess the etoh leeches out the resin and gives that gin like taste & aroma but more piney and woody like.


 I lined the mash tun with red cedar branches once because of an old recipe. It described how the mash vessel, a big wood barrel, would be lined with Juniper branches to create a filter bed, filled with water and malt grains, and then the brewers would start filling the vessel with red hot rocks until the steam was coming off the water steadily. After a period of time a plug would be pulled on the bottom to drain the wort into a boil vessel with the branches acting as a filter for the grains and then more hot rocks added to bring to a boil where spices and herbs would be added.

 The time I tried it there was a very slight flavor but it did do a decent job of filtering. I did have some braid in there too ::)

 
Wish I had a big ol' wood barrel.

1607
The Pub / Re: favorite bourbons
« on: November 13, 2009, 07:12:11 PM »
OK, got a question for the bourbon drinkers then. In the current issue of Men's Health they claim Old Gand-Dad came out on top in a blind taste test. Looks like this stuff is $18 for a 1.75l. Anyone tried this stuff?

BTW: Smirnoff came out on top for Vodka - definitely wrong on that one IMO.

-OCD

 Old Grand Dad is fine sipping on the rocks.

 I prefer Elijah Craig though.

1608
All Things Food / Re: Non stick pans
« on: November 13, 2009, 07:01:18 PM »
I use my wife's great-grandmothers cast iron skillet. Nothing sticks to it.

I don't use pots or pans with a non-stick coating. That crap is poisonous.

1609
The Pub / Re: Forum Members Pics
« on: November 13, 2009, 06:25:06 PM »
Hey Tubercle, you clean up real good. Is that a the Titanic's staircase in the background? ...funny.

 We were all dressed up for the formal captain's dinner and that's a cheesy canvas backdrop. Hell, I even shaved.


This is more like it on a regular basis ;D



 Tubercle and his daughter at a bluegrass festival

1610
The Pub / Re: NASA finds 'significant' water on moon
« on: November 13, 2009, 05:48:40 PM »
 If my grandpa was still alive he'd say "Big deal, so they found water in the desert in Arizona because that's where they really are"!

 When I was a kid he would blast me for watching Star Trek because it was "poisoning" my mind.

 Of course he was born in 1893...

1611
All Things Food / Re: What kind of beer would you serve with BBQ Chicken?
« on: November 12, 2009, 12:53:26 PM »
I think it depends on the ambiance of the meal.

  A quite dinner with the Mrs may call for for something amber or dark to enhance the sauce of the meat.

 An outdoor party with the friends and Skynyrd cranked up? What else but that triple hopped yellow stuff!!! 

1612
The Pub / Forum Members Pics
« on: November 12, 2009, 12:04:13 PM »
One thing I enjoyed on "another" forum I used to frequent was seeing pics of the members so we can get a visual - however good or bad - of the acquaintances we make here.

 I'll start this show...and fire flew from his finger tips. Oh, wait that's something different.

  Here's Tubercle with the lovely and talented Mrs. Tubercle on a cruise to the Virgin Islands:

 

Too late, you've seen it now . I'm forever in your nightmares.

1613
The Pub / Re: Brew Dawgs!
« on: November 12, 2009, 11:30:24 AM »


 By buddy Doc enjoying his favorite pastime.



  Doing his "Whatch talkin' 'bout Willis?" impersonation.

 He cracks me up sometimes.



And this is Mimi

 The lovely and talented Mrs. Tubercle is a veterinarian technician. Mimi was rescued from a puppy mill. Hopefully the rest of her days will be a lot less stressful in the Tubercle household.

1614
Other Fermentables / Re: Storing bottles on their side
« on: November 12, 2009, 10:52:27 AM »
  If you are having to buy bottles the screw tops are always and option.

  I know there are two camps on the cork vs screw top argument but if you look around there have been some test and I don't think there is any difference in short term (less than 5 year) storage.

  You are probably like me though, just reuse what some else gives you.

1615
Kegging and Bottling / Re: Keg, bottle or both?
« on: November 12, 2009, 10:48:57 AM »
I only keg for the past two years.

I have about 100 bottles ready to go if the need ever arises though.

1616
Other Fermentables / Re: Storing bottles on their side
« on: November 12, 2009, 06:15:54 AM »
Not much of a wine guy but I thought it was to keep the cork wet.  Otherwise it would dry out and crumble when you go to open it.  Not sure if it's true but it sounds good, doesn't it?

 My understanding also if they are all natural corks.

 I don't believe this applies to composite and artificial stoppers.

 I use composite and store upright. Some are several years old and have never noticed a problem.

1617
Equipment and Software / Re: Chillin' with the Weazle.....
« on: November 12, 2009, 06:05:12 AM »
I have never been invited to M.I.T to lecture on the intricacies of thermodynamics, but...

  It seems like the flat design you are suggesting would only cool a 3/8" thick portion of the entire column of wort and rely on convection currents to equalize to cool the rest where as a stacked design will be cooling the entire column at the same time.

  We have all felt the bottom of the kettle during cooling and found to much cooler than the top so I see your concern. I use a long handle ss spoon to give a swirl every 5 minutes or so and get the temps down in about 20 minutes with a 50' stacked design of 3/8". I think your suggestion may take much longer.

  I just guessin' here.

1618
The Pub / Re: The Wheel of Time
« on: November 12, 2009, 05:42:24 AM »
I've got the entire Louis L'Amour paperback series I inherited from my dad. I think they are called the Frontier series. Must be about 75 of them. I need to get started ::)

1619
All Things Food / Re: Beer Can Chicken
« on: November 11, 2009, 10:24:20 AM »
Mesquite "mild"?  I guess it could depend what form and how you use it, but mesquite always to me has the sharpest, strongest flavor of the smoking woods...its very distinct, but I have ruined meat before by using too much mesquite.  Now I don't use it for long term smokes.  Once had a brisket come out tasting like I used cigarette butts in the marinade.

Now for grilling steaks mesquite has few equals as a fuel!

I'd like to get some pecan chunks though.  Not as common up here.

  Maybe mild wasn't a good description. I agree it can be overpowering. I usually use it in the last 30 minutes. I think what I meant was its not as acrid or bitter as hickory can be or at least to my taste. Mesquite has a sweet taste to me also, which is not necessarily bad.

 If you have ever used applewood, I think pecan compares to that on the strong/mild scale. If you can find unshelled pecans in your area it has the benefit of having the nuts to make a pie with or roast in the oven with a little garlic salt and the leftover hulls to smoke with. Just soak the hulls in water for about 45 minutes before throwing them in the fire ;)

1620
All Things Food / Re: Beer Can Chicken
« on: November 11, 2009, 09:07:23 AM »
tubercle,

What sort of flavor does pecan wood lend to your chicken?  I've heard that pecan is a relatively close approximation to pimento wood, which is the wood Jamaicans use to smoke jerk-style meats.  I know a guy who opened a caribbean BBQ just outside of the Twin Cities and he uses pimento wood imported from Jamaica.  Aside from finding a direct source (i.e., Jamaican supplier), the only pimento wood that I've found in the U.S. comes as chips, not chunks.

 Pecan is in between hickory and mesquite best as I can describe. I've never tried pimento wood so I can't compare with it.
It's not as strong as hickory but mild like mesquite with out the sweetness. It's pretty much a staple wood in the south east for all kinds of smoking. They are everywhere around here. I've got six in my yard.

 Not only the wood works but the nut shells. I usually get 2 or 3 bushels of pecans from my trees every year so I have plenty shells. If it wasn't for the squirrels I'd have twice that much ::)

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