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Messages - redbeerman

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1111
Didn't get to the Berliner Weisse last weekend (too beat up :P).  Will do it this weekend.  Saw some things about WLP630 that make me think it might not do the job for me.  Anyone have any experience with this yeast that got good results?

1112
All Things Food / Re: curing meat
« on: April 21, 2012, 04:45:31 PM »
I don't think you can cure it tom. once it's meat, it's pretty much done for  ;D

**EDIT to add a terrible joke**

Unless, of course you are talking about that famous pig with a wooden leg.


Beat me to it! 8)

1113
Nuttin' fer me this weekend.  Czech Pils is next, though, but not for a few weeks yet, lagerator is full.  Happy boithday, Drew.

It looks like I may be able to fit in a Berliner Weisse tomorrow. 

1114
Nuttin' fer me this weekend.  Czech Pils is next, though, but not for a few weeks yet, lagerator is full.  Happy boithday, Drew.

1116
The Pub / Re: Not Enough Money in the World for This.
« on: April 20, 2012, 04:56:28 AM »
For all the attention we have to pay in the design of equipment that goes into areas where flammable or explosive gasses are, you think we could make these a little safer to deal with.

1117
The Pub / Re: How long before there are no spelling or grammar rules?
« on: April 20, 2012, 04:44:50 AM »
That's why I don't hire anyone whose resume and/or interview doesn't reflect the ability to form cogent thoughts.  If you're lazy with your words, you're lazy with everything else--so there's no place for you here.

I like this guy! 8)  I think it may have something to do with a lot of people in our country with advanced degrees having English as a second language.  I will not rant, I will not rant. :P

Just to be clear:  That's your opinion, and not mine. 

Generally speaking, a highly-educated individual is not lazy.  In my experience, Americans are often worse than highly-educated foreigners for whom English is a second language.  With regards to highly-educated foreigners, I often find their grammar and syntax to be quite good, although the occasional word juxtaposition and unusual delivery/pronunciation can be amusing.  With regards to conversational English, the foreign accents do make it extremely difficult to understand at times.

Point taken.  Just to be clear, I have found that my european collegues write in English with better grammar than my asian colleagues.  This is just an observation on my part.  It does not mean that I think they are less intelligent or lazy, I know they are neither.

1118
The Pub / Re: How long before there are no spelling or grammar rules?
« on: April 19, 2012, 09:34:21 AM »
That's why I don't hire anyone whose resume and/or interview doesn't reflect the ability to form cogent thoughts.  If you're lazy with your words, you're lazy with everything else--so there's no place for you here.

I like this guy! 8)  I think it may have something to do with a lot of people in our country with advanced degrees having English as a second language.  I will not rant, I will not rant. :P

1119
All Things Food / Re: Growing food - The Garden Thread
« on: April 19, 2012, 09:21:53 AM »
All this sounds wonderful, but the last time we grew zuchini, we had one plant, and it produced a minimum of two per day, yes that's 14 a week, at least, the plant was a monster.  Real easy to get burnt out, man.  We ran out of people to give them to.  Cucumbers are a different story, I make pickles so none go to waste.  Okra grow like madness too, but we roast 'em or pickle them too and they go fast.  We will be growing eggplant again this year.  I like them roasted on the grill or in the oven, fried, or in baba ghanouj.
Have you tried pickled zucchini? :)

Honestly Tom, I may have had a sweet/sour zuchini pickle before that was pretty good, but most of what I have made at home was dill or hot/sour.  i don't think zukes have the snap that cukes have either, although pickling lime may improve that.

1120
All Things Food / Re: Growing food - The Garden Thread
« on: April 18, 2012, 08:40:15 AM »
No zucchini????  Man, zucchini on the grill is one of my favorite things to eat.
Yeah, we love zukes.  Grilled is awesome, but I even like to grate it and mix it in with taco meat.

I like to mix 'em with egg, onion, bread crumbs, whatever and make zucchini cakes.
mmmmmmmmm :)

Going to be growing Zukes for the first time this year. Anyone have any tips? Do they grow like cucumbers or do they sprawl out further like winter squash? Do tomato cages work well for them? Don't know the exact variety of seeds I have, but it's one of the typical straight green varieties from Burpee.
Pick them young, the fruit grow fast!

The ones we grow are like other squash, sprawling all over.  I've never tried them with tomato cages, but I'm not sure it would work.  They grow on the ground, not up on a structure - which isn't to say they won't, but it doesn't seem to be their inclination.  Maybe someone else has tried it.

All this sounds wonderful, but the last time we grew zuchini, we had one plant, and it produced a minimum of two per day, yes that's 14 a week, at least, the plant was a monster.  Real easy to get burnt out, man.  We ran out of people to give them to.  Cucumbers are a different story, I make pickles so none go to waste.  Okra grow like madness too, but we roast 'em or pickle them too and they go fast.  We will be growing eggplant again this year.  I like them roasted on the grill or in the oven, fried, or in baba ghanouj.

1121
Hoping to get an IPA in this weekend.  Need to finish preparing the garden as well, but did most of that over Easter weekend.  Wife will be plant shopping for the flower beds and perhaps some early garden stuff.  I may be digging holes. :o

Postponing IPA unitl next weekend.  Siding and deck washing just got moved up the list. ::)

Got it all done, so it's Tax Day IPA. ;D

1122
Hoping to get an IPA in this weekend.  Need to finish preparing the garden as well, but did most of that over Easter weekend.  Wife will be plant shopping for the flower beds and perhaps some early garden stuff.  I may be digging holes. :o

Postponing IPA unitl next weekend.  Siding and deck washing just got moved up the list. ::)

1123
All Things Food / Re: Growing food - The Garden Thread
« on: April 13, 2012, 10:23:03 AM »
Ground is as dry as rock and dirt like baby powder.  Hope we get rain soon.  This year early will be lettuce, spinach, radishes, beets, maybe brussel sprouts and broccoli.  Our asparagus are doing well so far, we've gotten a few meals out of them.  Tomatoes (usually Brandywine, Black Crim, Roma, Arkansas Traveler, Early Girl, beefsteak), spaghetti squash, green, wax, and purple beans, snap peas, hot peppers (habaneros, lemon hot, jalapenos, maybe some sweets as well).  Okra, of course.  No Zuchini (please god, no!).

1124
All Things Food / Re: BBQ Style
« on: April 13, 2012, 10:04:36 AM »
My lastest smoke was a couple racks of baby backs. I used mustard, brown sugar and Dinosaur Four Play rub. They smoked for 4 hrs at 225F.

I also grilled some Chicken Breasts that were marinated overnight in Pride of the Deer Camp BBQ.  8)





The ribs were awesome 8)

1125
Yeast and Fermentation / Re: Sour finish in beers using S-05
« on: April 12, 2012, 11:13:29 AM »
I had some tart taste in a Mocktoberfest brewed a little too warm (65F or so).  I blamed it on the fermentation temperature, because I will use US-05 in cream ales all the time (at about 58-59F or lower) without that sharp finish.

I did as well.  It was a split batch 1/2 S-05, the other WLP833.  The lager half turned out great, the ale half had some tartness.  I'm thinking it may be related to sparge pH and the attenuation of the yeast making that fault more noticeable.  I too, ferment S-05 at 65-70F (beer temp) most of the time.

cool it down a bit and I think you will notice it much less. I pitch at 58-60 and ferment at 64 ramping it up only after the krausen starts to fall.

+1

I think Keith is on point here. Give it a shot in your chiller just below 60F next time...Jim.

I will try that with my IPA this weekend.  Not that I would notice any tartness in that hop bomb ;)

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