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Topics - phillamb168

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122
All Things Food / yeast rolls and potato bread hamburger buns
« on: May 18, 2011, 12:32:46 AM »
I'm going to try the Alton Brown method for yeast rolls (although in the ep he does the Parker House fold and I'm not a fan) but does anybody have any other go-to recipes for those?

Also I haven't had luck trying to replicate Martin's Potato Rolls. Mine always end up wayyy too dense - here's the recipe I'm using - http://allrecipes.com/Recipe/potato-bread-iii/Detail.aspx

123
Beer Travel / Arkansas, Chicago, NYC
« on: May 18, 2011, 12:02:17 AM »
We're coming to visit the US sometime soon. Anybody have recommendations for beer-related things to do in Arkansas? Anybody wanna meet up for a beer or something in Arkansas, Chicago or the NY Metro area?

FWIW I'm going to try to go to Brooklyn Brewery and Sixpoint in NY and Goose Island and Half Acre for brewery visits. Not sure where else to go.

124
Beer Recipes / Southern Tier Pumpking Imperial Pumpkin Ale
« on: May 17, 2011, 05:22:57 AM »
Bought a bottle of this from my Amsterdam connection. LOVED it. Too much alcohol for me, so I'll probably tone it down from imperial for my clone, but what I'm trying to figure out is the spice blend. Found this on the NB forum:

Quote
There was no way to contact the brewer by email on their website, so I took a stab at an email addy (I knew the head brewers name) and he sent me the recipe for it. It's 95% 2 row and 5% 60l with 1 pound of pumpkin flesh per 31 gallons and .12 oz of ginger, cinnamon, clove, and vanilla per 10 gallons (don't quote me on the spices yet, I have the email at work and have to check it). I reduced the spices for our quantities. I'd like to try to make this but 5 gallons would be way too much for me. Maybe I'll just make 3

I swear there's some lactose in there too, but perhaps that's just the vanilla coming through. Anybody tried this before? Ideas?

For a 5-gallon batch, the spices seem to be:
1.7 gr each of ginger, cinnamon, clove and vanilla (guess scraped bean pod here) added to secondary. I'd probably add 1.7g of nutmeg too, just to be safe.

125
Just wanted to post the recent review of a couple friends of mine here in the City of Lights: Mikkeller Black Cognac.

http://www.heavyhops.com/

126
All Things Food / Chashu (pork cheek)
« on: May 16, 2011, 04:21:30 AM »
Weaz et al, check this out:

http://norecipes.com/blog/2009/10/05/japanese-chashu-recipe/

Quote
The trick is to use pork cheek instead of the usual pork shoulder or belly that most people use for Chashu. If you’ve never tried it before, pork cheek is porcine perfection, taking the best qualities of a tasty cut like shoulder and marbling in a lattice of fat between the pink strands meat. When braised, the pieces of meat are almost imperceptibly suspended in a mesh of fat, that instantly liquefies when it enters your warm mouth.

127
General Homebrew Discussion / CAP un-lagered
« on: May 16, 2011, 03:35:16 AM »
I brewed a 10-gal batch of CAP a week ago and decided not to put it in the fridge for primary fermentation 'lagering.' How will this affect the beer? Once fermentation is finished I plan on transferring them to secondaries and keeping them cold, ~40 deg f or so, to do lagering in that way. The ambient temp in the cellar is about 60 deg F. I haven't measured the fermenter temp yet, but honestly I'm not worried about it, I just want to know what I'm in for. Will I be brewing undrinkable beer this way? My guess is most likely no, although I know it probably won't have the same characteristics as a regular lager. The yeast are probably producing lots of weird things given that they're fermenting so warm (it's Wyeast 2035 Am Lager) but won't that disappate with time in the lager fridge?

128
All Things Food / Hazlenut smoking wood?
« on: April 25, 2011, 12:58:21 PM »
I pruned some large-ish branches from our hazlenut tree out back. Can I season those and use 'em for smoke? I'd guess it'd be similar to using Pecan, but I'm not sure. Sure smelled good when I was cutting them into chunks, though.

Also how do I season them? Just put them somewhere dry?

129
Equipment and Software / Steel fabrication: Arc welding help
« on: April 25, 2011, 12:30:03 PM »
So, Blichmann and Sabco make some pretty things, but they are way too expensive for my taste. So I've decided to fabricate my own brewstand. I have a little bit of TIG welding experience from shop class about a decade ago, but that's not enough and is a different technique from what I can gather. I tried doing a join this evening and it didn't hold up, but I know I can get better fairly quickly. So the question is, anybody have any tips for doing arc welding on steel? Note that this is NOT stainless steel, but regular 'ol steel, not sure of the composition.

thanks!

130
Equipment and Software / "Kicking the tires" of pro brew equipment
« on: April 15, 2011, 05:42:33 AM »
I'm going to Limoges tomorrow morning to look at some used brewing equipment with two guys who are looking to open a brewery near Paris. They already have the warehouse and are looking to upgrade the equipment they're already using. As an investor in their business I'm obviously interested in them only getting good equipment - so, seeing as a lot of you have much more experience in this than I do, I'm wondering if you can give me 'tire-kicking' points to look for in equipment. Obviously sanitation is #1, but what else? Should I check for squeaks in the fermenter doors, try to open all valves, etc?

[edit: updated to include photos]

600 L fermenters


bottler


plate chiller


pumps


boiler


grain mill


capper


labeller

131
The Pub / Lazy Saturday (for once)
« on: April 07, 2011, 05:39:12 AM »
I plan on doing almost nothing this Saturday save a bit of work on the deck/in the garden. I could use some advice about what to do, as I have almost never "done nothing." Not saying you guys are lazy, of course, but I just need some ideas. Already planned are: smoking a cigar, going for a walk, drinking some of these crazy hoppy beers I ordered, and grilling chicken wings with this recipe: http://www.meatwave.com/blog/ultimate-grilled-buffalo-wings

But that will only get me so far. Any ideas? Perhaps a movie that might round out all that stuff nicely? Sci-fi is good, as is horror or comedy, or something good for, shall we say, altered states of mind?

132
Ingredients / Nelson Sauvin hops
« on: April 07, 2011, 02:25:29 AM »
A little birdie told me to try to dry hop equal parts Nelson Sauvin, Simcoe and Amarillo hops the next time I do an IIPA. Simcoe and Amarillo I can get, but Nelson Sauvin seem to only be available in Austrailia/New Zealand. Anybody know purveyors in the States/Canada or Europe?

133
Beer Recipes / Mikkeller Hop Bomb Challenge 2011
« on: April 05, 2011, 02:44:01 AM »
I just saw this: http://www.mikkeller.dk/index.php?id=4&land=1

Any ideas on what might be a fun recipe to try? I'm going to do a small batch because it'd be easy to prototype and re-brew in time for the 20 May deadline. I've thought about doing some grapefruit juice and honey added post-boil but am unsure of its effect - ideally I'd get that juiciness without contributing outrageously to alcohol content, but who knows. Grain bill, I'm thinking a standard DIPA with a bit of wheat thrown in for protein/head retention.

Although perhaps I could do a double RyePA? Hrm...

Does it work to dry hop with pellets?

134
The Pub / Help a brotha out (in Tulsa)
« on: March 31, 2011, 07:35:05 AM »
I need a bit of advice. My brother isn't doing so great the last few years - he's had some financial troubles, isn't very good at taking care of his car (the most recent one had something catastrophic happen to the rear end, apparently because he drives all his cars like they're mustang 5.0 liters), and has a love/hate relationship with his job doing telemarketing.

I'm in a position where I could just give him money, but I don't want to be a crutch, I want to do something to genuinely help him out. He lives near Tulsa, so if anybody knows anyone selling a car near there, I'd be interested in hearing about it. I dunno about his current job either, I'd love to see him get something more - he has (I think) a certificate/diploma from an auto detailing school, so he can do that.

I'm just not sure what to do. Since my mom died and I moved to college I really haven't talked to him at all, but he's still my brother and I don't want him to have to go through the same stuff I did.

135
The Pub / Cease-fire in Libya
« on: March 18, 2011, 06:21:53 AM »
Not necessarily going to stay that way, but it's good enough for now... Maybe Ghadaffi got a glimpse of some of those shiny brand-new F-22s on the tarmac in Turkey...

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