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Messages - redbeerman

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1156
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

1157
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.

1158
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.

1159
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

1160
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. ::)

1161
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!).

1162
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)

1163
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 ;)

1164
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

1165
Yeast and Fermentation / Re: Best practice for WY3711?
« on: April 12, 2012, 06:33:01 AM »
I don't care for this yeast much, the finishing mouthfeel just isn't right for me.  I do agree with starting on the cool side and letting it ramp up.  It does finish dry, but that silky mouthfeel, I don't care for.

1166
Yeast and Fermentation / Re: Sour finish in beers using S-05
« on: April 12, 2012, 06:27:13 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.

1167
Yeast and Fermentation / Re: Sour finish in beers using S-05
« on: April 08, 2012, 12:05:53 PM »
Try brewing an alt or CAP grain bill, and then split the batch with US-05 and WLP001. Then let me know your impressions.
A good friend in the club did this with a Blonde Ale (I think, or was it an APA). He is one of the most meticulous brewers I know, and has many many BoS in comps, and several medals at the NHC.  I would say this experience was not due to sloppy technique. He split a 10 gallon batch 3 ways with 1056/001/US-05.

US-05 was sharper and finished a little "tart" not bad. 001 was more nuetral and better than US-05 in peoples opinion. 1056 was the favorite, as it seemed to have the best flavor and a "rounded" finish.  The taste difference was not large in the 3, and it was smallest between 001 and 1056.

Hey guys - this would be a great thing for a club to do for Club Night.  It would give people a chance to see for themselves, and make their own decissions.

Yes, sharp or tart, not exactly sour, though it could be mistaken for that.  I'm pretty fussy about sanitizing, so I doubt that it's bugs.  And like I said the lagers made from the same wort have no recognizable faults.  I am drinking a beer at the moment that was fermented using Danstar Windsor, and it has a clean, malty palate. My IPAs and DIPAs are pretty well hopped and I believe that may mask the tartness from S-05.  And, for sure, I haven't noticed it with WLP-001.  I must say, I have better results using liquid strains.

1168
Yeast and Fermentation / Re: Sour finish in beers using S-05
« on: April 02, 2012, 09:02:10 AM »
I'm thinking two things - astrigency or a mild to moderate wild yeast infection. The couple of times I've experienced "sour" notes from my pale ales are either from excessive sparges (astrigency) or if a local yeast sets up camp.  Did you sparge a lot or push the boundaries of sanitation in some way?

I've only noticed it with this yeast, split batches with a lager yeast for the other half, with no problems.  The beers were not very highly hopped.  I haven't noticed this with the IPAs I've made with S-05.

1169
Yeast and Fermentation / Yeast advice for a Belgian Blond (18A)
« on: April 01, 2012, 03:12:55 PM »
Ron and I used WLP530 in our blonde collaboration.  This is our go to yeast for most Belgian styles.  Leffe has 530 character IMHO.


---
I am here: http://tapatalk.com/map.php?ekwwz0

1170
Yeast and Fermentation / Sour finish in beers using S-05
« on: April 01, 2012, 03:01:28 PM »
The last two beers I've brewed with S-05 have had a slight sour tang in the finish.  These batches have been ten gallons with five fermented with S-05 and five fermented with various lager yeasts.  The lagers have turned out very clean.

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