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Messages - phillamb168

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Beer Recipes / Re: Halloween beers
« on: September 17, 2010, 01:08:43 AM »
How's this sound:

8 # American 2 row
1/4 # Carafa II (for coloring, basically?)
3/4 oz fuggles @ 60mn
3/4 oz fuggles @ 30mn
1 1/4 oz fuggles @ 5mn
Wyeast 1056
OG: 1.046
FG: 1.011
Bitterness: 30 IBU
Color: 15 SRM
Alcohol: 4.5%

Kegging and Bottling / Re: New keg system
« on: September 16, 2010, 01:52:30 PM »
GREAT THREAD. Thanks a bunch to everyone for posting all this, it's going to be really really helpful for me once I get my kegs.

There's a fantastic restaurant in Montreal called Au Pied du Cochon, they serve a fried foie gras, comes in a little cube, I believe it's flash fried - I think frying something slowly or at a low temp would be bad bad bad with this.

Theoretically, you could fry beer by itself, but you'd need to gelatinize (NOT Jello, actual gelatin; comes in sheets) it first, and then get it super cold (but not frozen) so the gelatin holds up to the heat. coat it in flour, then dip it in (beer? buttermilk? etc?) then back in the flour. Fry it in a deep fryer. That should work.

Maybe I'll try this sometime next month. Also of note, you'd probably need to use flat beer. Not sure how the carbonation would behave with the gelatin.

General Homebrew Discussion / Re: Okinawa Bound
« on: September 16, 2010, 07:57:13 AM »
There's a lot of stuff going on in Japan these days with the craft beer scene. Try to contact the guy in this article:
and here's another useful link:

Looks like you might be able to find stuff fairly easily.

I'd love to see how this turns out, it's exactly what I'm looking to brew after my pumpkin ale.

Ingredients / Re: Starbucks' syrup
« on: September 16, 2010, 02:07:39 AM »

Why add it to the primary?  If you do that, you're guessing at the amount.  I like to add at bottling or kegging.  You can pour 4 2 oz. samples of the uncarbed beer and dose each with a different, measured amount.  Taste and choose which you like best, then scale that amount up to the batch size.

Ahha, that'll be perfect I think. Plus I get to drink beer to test it! And, if it doesn't work out, I won't have screwed up a whole batch. Thanks guys! Will post the recipe if it turns out good.

Beer Recipes / Re: Halloween beers
« on: September 16, 2010, 01:51:44 AM »
Ha! Interesting idea. Wonder how the yeasties would react to all those additives and preservatives...

Ingredients / Re: Starbucks' syrup
« on: September 15, 2010, 07:59:43 AM »
What's normal for an additive like this? 1/2 cup per gallon?

Ingredients / Starbucks' syrup
« on: September 15, 2010, 02:59:00 AM »
Hi all,

My dad has been gracious enough to bring me a huge bottle of Starbucks' Pumpkin Spice latte syrup. I'm doing a Pumpkin Ale for Halloween, and have been mulling over the addition of some of the syrup in the primary. I know it'll lighten the body/increase the alcohol, but will the flavor remain at all? How much would be "just right?" Any yeast strains that you could recommend that would lend a bit of a spicy finish?

Beer Recipes / Halloween beers
« on: September 15, 2010, 02:50:27 AM »
So, now that I've got a much more efficient brewing system in place, I'm thinking about having a big fete for Halloween. Of course, what Halloween would be complete without themed beers? I'm planning on doing a pumpkin ale, for which I already have a recipe that I'd be happy to share if you want, but what I'd like to know is if any of you guys have a red ale recipe, something similar to Hobgoblin ruby red? Anything else you normally serve up for ghoul-themed parties?

All Grain Brewing / Re: umami water treatment
« on: September 15, 2010, 01:52:06 AM »
My first "experimental" beer is going to be a fish sauce and peanut stout, for the same reason as Guinness sometimes has that soy-y flavor.

The Pub / Re: No football thread yet?
« on: September 13, 2010, 06:37:47 AM »
Zebras 1, Lions 0

As a Bears fan I'll say: We should have lost that one. I'm happy we got a W, but what a s***ty call. Would have preferred it got called on the Pack during a Bears/Packers game, though.

General Homebrew Discussion / Re: brewing application etiquette
« on: September 09, 2010, 07:01:57 AM »
I'm not sure if there's 100% parallel between the two, but I'd think the standard way of getting an 'in' in restaurants would work for brewing, too: become a stagiere. Basically you work for free, bust your ass doing whatever they'll let you do, and let them understand that you want to learn as much as you can. Once they get to know you, I'd say go ahead and talk up your homebrewing skills. If you don't get a job out of the deal, you'll at least have gained enough hands-on experience that you can open your own brewery.

Re bringing beer to the interview, I'd recommend against it. It's like a first date - keep something in reserve for the next time so they WANT to see you again. In this case, if they seem interested in general, say "I'd like to stop by sometime to get your opinion of my homebrews, if you don't mind." Now you've got a second chance to convince them of your awesomeness, and the guys will appreciate that you value their opinion. If they're not interested, at least you haven't let a 6-pack go skanky.

All Things Food / Re: Opening Weekend of Football - Whats on Your Grill?
« on: September 09, 2010, 02:10:31 AM »

My Super Secret Steak Searing Success Scheme (stolen from Alton Brown):
Take a chimney starter and load it with about a pound or so of lump (NOT briquettes!) hardwood charcoal. Let it get really, really hot. Take a grill grate and put one hamburger at a time on the grate, and then put the chimney on top. Let it sizzle for ~30 seconds and then flip. Perfect char! You can also do this with steaks: 90 seconds per side, then move the grate to the top of the chimney starter and put the steak on for a minute, covering with a metal bowl. Flip, cook another minute, and then for GOD'S SAKE LET IT REST, DO NOT CUT INTO IT IMMEDIATELY. 5-10 minutes should be enough. Voila, awesome steak.

awesome tip - but you mean put the grate on top of the chimney starter (without dumping the coals) correct?  so you are really only actively cooking the burgers for 30+30 or 1 minute or steaks for 3 minutes?  interesting, I am going to have to try this.

As for the grating - I have a commercial sausage maker (and thus grinder) but its in storage until we finish our new house.  i will have to wait until then but thanks for the awesome recipe!

Yup, leave the coals in the starter the whole time. For the burgers, since they're already cooked you just need to char the outside, so it's about 30 seconds per side underneath the starter. For the steaks, you do 90 seconds underneath for each side, then put the grate on top of the starter and the steaks on top of that for one minute, flip and cook another minute. Here's the alton brown episode, where he explains it a lot better than I can (and he's funnier, too):

All Things Food / Re: Opening Weekend of Football - Whats on Your Grill?
« on: September 08, 2010, 08:52:30 AM »
* a note on the rice cooker mentioned above: For big parties, I use my 50 litre electric boil kettle and a March 809 to keep the water recirculating. This weekend for my son's baptism we're going to have about 30 burgers going in that thing, and the beauty is you don't have to screw with a long grilling time, just go to the basement and grab a few patties whenever anybody asks, and they've got a burger in less than 2 minutes.

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