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Messages - redbeerman

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The Pub / Re: Windows 10
« on: October 07, 2015, 11:42:20 AM »
I have Windows 10 at work.  I use in in Windows 7 mode although the apps all have a 10 look.  It seems to be faster than Windows past and so far not buggy.  I'm OK with it.  SolidWorks runs on it OK so I'm good to go.

General Homebrew Discussion / Re: Northern Brewer Customer Service
« on: October 06, 2015, 12:56:53 PM »
I bought a temperature controller from them and it died on me.  I called them, they sent me another.  No problem!!  Excellent customer service!

General Homebrew Discussion / Re: First time using Gelatin
« on: October 06, 2015, 12:55:10 PM »
I heat the mixture to 150-155F, then add to the keg, no blooming. Results are excellent.


The Pub / Re: ready for Fest
« on: October 06, 2015, 12:53:42 PM »
Have you ever tried making your own kraut? Might be an interesting try. Otherwise supremely jealous of the tap list  :D

I have gotten the kraut in a mason jar thing down pretty well.  It take about 3 months or so for it to get really good and sour.  The first week can be very messy, if your not careful.  After that just seal the jars and let it sit in a cool dry place for a few months.

The Pub / Re: Fun Yellowhammer video
« on: October 06, 2015, 12:48:41 PM »
Very cool, Keith.  One of these days I'll make down that way.

All Things Food / Re: Chipotle Salsa
« on: October 06, 2015, 12:39:49 PM »
We smoke and dry some of our homegrown hot peppers and I may a hot, sweet, smoky salsa that everyone seems to enjoy a lot.  I can it so we have some over the winter.

about three pounds of roasted tomatoes - roasting them tends to caramelize them and really brings out the flavor

about four to six good sized chipotles - I use home grown

four cloves of garlic - minced

one onion - chopped, but not too fine

three roasted red bell peppers

salt and peeper to taste

about a half cup of simple syrup

All Things Food / Re: Indian Food
« on: October 06, 2015, 12:30:30 PM »
This is a solid book that I have:

It's not going to be look food you get at Americanized indian restaurants so if that's what you are looking for this might not be for you.

I acquire a lot of my whole spices here:

Not just b/c some are hard to find but b/c buying this stuff in bulk is cheaper than the grocery store.  I buy cumin seed by the pound.  perhaps I have a problem...

She is a very author.  Her recipes are solid.  We eat a lot of Indian food because my daughter is a vegetarian.  I make her cook most of it though.

General Homebrew Discussion / Re: Bohemian Pilsner Hop Schedule
« on: September 03, 2015, 10:54:05 AM »
I usually FWH my pilsners and then add at 1 minute and then flame out.  I got this idea from a gold medal NHC recipe years ago.  It always turns out awesome.

The Pub / Re: Devil's Backbone Vienna
« on: August 13, 2015, 09:23:06 AM »
It is best on tap.  I've found this to be true with most beers in general.  They are fresher and less susceptible to handling and storage issues.

The Pub / Re: Retirement
« on: August 11, 2015, 07:38:45 AM »
I hear Delaware is retiree friendly, too.  I know the taxes are favorable.  Milford was rated as one of the best places to retire.  Close to beaches, downside - as flat and uninteresting as Kansas.  I live in rural Maryland currently and really like it here.  The big downside here is the tax burden, not as bad as New York or California, but they are trying very hard.  :P

The Pub / Re: If I could bother my friends here for a little help...
« on: June 16, 2015, 11:17:10 AM »
Lucky to have tried your beer when you were in Philly, I can honestly say it's the best beer I've ever had from Alabama.  ;)  Another vote!  (It was actually quite good!)

Events / Re: NHC 2016 Location
« on: June 10, 2015, 11:30:49 AM »
I will be there.  I can probably take the train.

If I was 31 and coming into a hundred grand to invest, I would invest it in the stock market.

Or something that might make money. 8)

All Things Food / Re: recommend some Pots and Pans
« on: June 09, 2015, 01:11:05 PM »
I named it Jeremy. "POOOWWWER"

Love a good Top Gear reference.  Sounds like a kicka$$ range, too.   ;D

Our old range was "Captain Slow".  ;)

Jeremy has so much power that I can sear the ba-jesus out of anything on power level 5.5 or 6 out of 10. 10 is terrifying. The big burner as a "Power Boil" that really should only for a large pot of water. I put about an inch of water in my 3 qt saucier... good thing I was standing there staring at it because it went to boil in about 45 seconds.

That's where we are now.  Could boil water faster with a BIC lighter. :o  Looking to go to induction as well.  I'm happy with our GE double oven though.  Top one is convection, bottom is standard.  I works very well for everything.

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