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Messages - phillamb168

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2101
The Pub / Christmas/Holiday Beer Gifts
« on: December 24, 2010, 07:07:09 AM »
I did a Tripel for my mother-in-law, whose name I drew for the family Secret Santa. This was the same beer that I posted about earlier with a cough syrup flavor. Tried it this morning and (thankfully!) the cough syrup flavor is almost gone. It pours a beautiful copper color and has a nice bit of Coriander flavor. Here's a shot of the label I did on the 50cl bottles I used. Anybody else do something similar? Merry Christmas!




2102
All Things Food / Re: Prime Rib help needed
« on: December 23, 2010, 08:39:33 AM »
LOL, win.

2103
All Things Food / Re: I'd like to discuss bacon, again.
« on: December 23, 2010, 07:25:15 AM »
The sauce is a roux from the bacon fat which uses Orval instead of milk.

Now you're talking!

Oh yes, it was very NOM.

2104
All Things Food / Re: Prime Rib help needed
« on: December 23, 2010, 07:24:06 AM »
Oh and for GOD'S SAKE don't cook it past medium.

2105
The Pub / Re: Favorite movies
« on: December 23, 2010, 03:13:39 AM »
Has anybody seen True Grit?

Charles Portis (the original Author) was a good friend of my mother. I met him once, and he signed a copy of the book for me. He got screwed on the royalties from the original film.

2106
All Things Food / Re: Prime Rib help needed
« on: December 23, 2010, 12:16:17 AM »
Serious Eats JUST did a segment on Prime Rib: http://www.seriouseats.com/recipes/2009/12/perfect-prime-rib-beef-recipe.html

Basically, set your oven to 150 and let it roast for about five hours. Then take it out and let it rest, and preheat your oven to 550. 10 minutes before serving, throw it back in the oven to let it get a lovely crust. But read the article, he does a better job of explaining it.

2107
All Things Food / Re: I'd like to discuss bacon, again.
« on: December 22, 2010, 03:21:58 AM »
Had this while in Brussels:



It's a Veal meatlof studded with loads of lardons, which are matchstick-cut thick slices of bacon. They were EVERYWHERE. The sauce is a roux from the bacon fat which uses Orval instead of milk.

2108
All Things Food / Re: Big Green Egg
« on: December 22, 2010, 03:11:25 AM »
And, I might purchase the small egg, since firing up the large egg for one steak or pork-chop is a little wasteful. Must add that it's quick to bring up to temp and very economical with the fuel at low cooking.

Sometimes I kick myself for not having bought a small to go with the large before I moved. I found a Small at a shop in Brussels for the "value" price of 750 euros. FOR A SMALL. Shipping's a b****.

2109
General Homebrew Discussion / Re: An alternate-historical style
« on: December 22, 2010, 02:32:05 AM »
I love the 163X series, it's super fun!

2110
General Homebrew Discussion / Re: Christmas presents to myself
« on: December 21, 2010, 01:05:24 PM »
I figure the Corona mill would be fun to tinker with until I save up for a the real deal. Just another home brewer trying to save a buck.

I used one for a few years.  I typcially do half batches and even then it was a chore to crank through 5-6lb of malt, but I generally got a good looking crush.  conditioning the malt prior to crushing helped keep the husks intact.

It also works well for unmalted grains (like wheat) that are pretty hard on a roller mill.

And back to the topic, I got a small freezer for a fermentation chamber a few days ago.  My first fermentation is going now, an alt at 56F.

How do you do the conditioning of the malt beforehand? That's new to me...

2111
All Things Food / Re: Big Green Egg
« on: December 21, 2010, 09:50:26 AM »
I bought a BBQ Guru at the same time as my egg and have never had a problem keeping it at 225. One time I smoked a rather tough shoulder and it kept 225 for nearly 30 hours, hands-free. My only complaint with the BBQ Guru is that it can't go higher than 350 I believe.

2112
All Things Food / Re: Big Green Egg
« on: December 21, 2010, 08:55:02 AM »
My large egg has been the perfect size for us so far - typically during grilling season I'll cook for between 5 and 15 people and get food cranked out with no problem. For briskets, etc, I've never had trouble fitting anything on.

I can vouch for the tandoor. 900 degrees is totally doable, although you'll want to upgrade to the high-temp felt lining, because the standard stuff melts at around 600 I believe. Use the "T-Rex" method to get it way up there for steaks and things.

Also, DO NOT PUT IT TOGETHER BY YOURSELF (if at all possible). Have the guy from the shop come down and put it together. We had to take ours apart for the trip overseas and when I put it back together the lid wasn't seated quite right, and it's a b**** b**** b**** to put on correctly. It'll be worth it. Also, build a nest. The tiny nest that comes with it is nice, especially with the little flip-up side tables, but you'll be thankful for all the extra prep space if you build a bigger one. Plans are available on the BGE site for free fitty.

2113
General Homebrew Discussion / Re: Cough Syrup off flavor?
« on: December 21, 2010, 07:19:07 AM »
If you have the cough syrup off flavor try putting it away for a month or 2 it may mellow out.I had this issue the first time I brewed with honey a few months later when i was about to dump I tried one more and it was awesome.

Ah, interesting! So you've experienced it too? What sort of brewing/fermenting conditions did you have? Extract or AG? This particular batch that I did was extract with some crystal 60l for color/depth.

2114
General Homebrew Discussion / Re: Christmas presents to myself
« on: December 21, 2010, 07:18:11 AM »
Corona mill?  You making bread?

You know, my Corona has always done me good, at least once I finally figured out how to keep it on a good setting.

2115
General Homebrew Discussion / Re: Cough Syrup off flavor?
« on: December 21, 2010, 03:13:23 AM »
Time to break out the spectrometer I guess... If I over-pitched, and then my sample was basically a yeast slurry, would I have gotten those flavors?

bfogt: I'm not sure I know what Chloraseptic tastes/smells like, unfortunately.

Could the flavors be produced by my priming sugar not being fully utilized/being over-pitched? I haven't had any bottle bombs so I doubt it's that, but who knows.

Another factor, perhaps: remember this was a .5 l bottle that only had about .2 of beer in it. Perhaps oxidation caused this?

I'll be sampling another one of the beers on Thursday after putting it in the fridge this evening, and will report back then. Maybe it's just bad luck.

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