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Messages - phillamb168

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2326
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.

2327
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...

2328
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?

2329
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?

2330
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?

2331
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.

2332
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.

2333
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.

2334
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): http://www.youtube.com/watch?v=VGM5JchxuzI

2335
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.

2336
All Things Food / Re: Opening Weekend of Football - Whats on Your Grill?
« on: September 08, 2010, 08:48:10 AM »
From Serious Eats, my second most utilized food reference:
http://www.seriouseats.com/recipes/2010/08/grilling-honey-chiptole-wings-recipe.html

And for the burgers, if you don't have a meat grinder, get one! They're cheap ($15? $20?) and the only trick is you gotta put everything in the freezer before it touches the meat. Warm grinder = meat paste = bad burger. For the meat, just rough cut a pound of chuck and a pound of de-boned short ribs into 1" cubes and feed it into the grinder with a few squares of beef tallow (beef fat, you can get it for free at most butchers'). Take the beef and shape it into patties, and then you can do two things:

1. (expensive option) Buy one of these: http://www.auberins.com/index.php?main_page=product_info&cPath=13&products_id=42 and one of these: http://www.amazon.com/o/ASIN/B000AANXDG?tag=betteraddons-20 and seal (but don't crush seal!) two burgers per package. Drop them in a rice cooker hooked up to the PID at around 54.5 degrees C for at least an hour, two or three or all day is fine too, just don't go lower than 54.5 ish otherwise e. coli will get an invitation to party. When they're done, take them out of the package (carefully! they're fragile right now) and put them onto either a very very very hot grill or a very very very hot cast iron pan. There Will Be Smoke. You don't have to worry about letting them rest because they've already rested for a few hours in the cooker. Eat 'em!

2. (inexpensive option) Buy one of these: http://www.amazon.com/o/ASIN/B000G64I1A?tag=betteraddons-20 and fill it up with ~58 degree C water (you'll need a thermometer of course). Buy some of these: http://www.amazon.com/o/ASIN/B002GJO6R6?tag=betteraddons-20 and put one patty in per bag. Fill up your sink with water and seal the bag almost all the way, then dip it slowly in the water with the patty centered in the bag. As the bag goes into the water, it'll push the air out, forming a quasi-vacuum. At the very last moment, close the last bit of the bag. Drop them in the cooler and close the lid, keeping an eye on the temp every now and then. Put into hot skillet or grill as above, OR, use this:

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.

Hey, that's my longest post ever!

2337
All Things Food / Re: Opening Weekend of Football - Whats on Your Grill?
« on: September 08, 2010, 08:29:53 AM »
I'm doing chipotle honey bbq wings and a bunch of sous vide burgers (50/50 chuck/shortrib), plus some roasted garlic, grilled eggplant and grilled tomatoes. Just now getting the HERMS system finalized (hopefully doing the last of the soldering this weekend) so no brews yet, but I've got a bunch of commercial english stuff in the fridge.

The burger:

2338
All Things Food / Re: Smokers
« on: September 08, 2010, 08:14:37 AM »
There's a gentleman in Germany who guys by the username "Don Marco" on a lot of BBQ boards...he does European "Eggfests" a lot and I have to say, if you are in Europe, go to an event this guy is cooking for, if you can.  He has a ton of BGEs and his photo posts are well nigh epic, if not dialup friendly.  http://www.barbecuebible.com/board  Search for post author Don Marco.... 

Hey, cool! Thanks for the tip!!!

2339
All Things Food / Re: Smokers
« on: September 08, 2010, 02:07:35 AM »
When I moved to Europe I only moved two things: my bed and my BGE. Ain't nothin' like it around here.

2340
The Pub / Re: No football thread yet?
« on: September 08, 2010, 02:06:11 AM »
Keith...you got me thinking about this and here's some odds to look at...

NFC North – Green Bay Packers (11-5)
Odds to win NFC North – +125 at BetUS.com

NFC South – New Orleans Saints (12-4)
Odds to win NFC South – -150 at BetUS.com

NFC West – San Francisco 49ers (11-5)
Odds to win NFC West – -110 at BetUS.com

NFC Wildcards – Atlanta Falcons (10-6) and Dallas Cowboys (9-7)

AFC East – New England Patriots (11-5)
Odds to win AFC East – +130 at BetUS.com

AFC North – Pittsburgh Steelers (10-6)
Odds of win AFC North – +240 at Sportsbook.com

AFC South – Indianapolis Colts (13-3)
Odds to win AFC South – -150

AFC West – San Diego Chargers (13-3)
Odds to win AFC West – -300 at Sportsbook.com

AFC Wildcards – Baltimore Ravens (10-6) and New York Jets (10-6)

Super Bowl 45 – February 6th, Cowboys Stadium, Arlington, Texas

Using the current 2011 Super Bowl Futures Odds at BetUS.com

Short Favorite – Indianapolis Colts – 8-to-1 at BetUS.com
Longshot – Green Bay Packers – 14-to-1 at BetUS



Obviously their site must be broken as it makes no mention of my Bears. Bear down! Beat Green Bay!

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