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Messages - redbeerman

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General Homebrew Discussion / Re: Is my pilsner done fermenting?
« on: December 02, 2011, 12:14:22 PM »
I don't see the benefit of doing an additonal diacetyl rest.  Although your FG is a bit high for that mash profile.  4 weeks in the primary and 4 days at 60 should have gotten you to the finish line.  I have not used that yeast, so I have no experience as to how well it attenuates.

I have 10 gallons of AAA slated for Monday celebrating Cinqo de Diciembre  ;)

curious, what's celebrating in the US on cinco de diciembre?, got my day off same day! i want to brew that day

Just because I get the day off.  Work has been rough over the last couple of months, it will be nice to get a breather.

Brewed a DIPA on Friday.  Hoplicious! ;D

I have 10 gallons of AAA slated for Monday celebrating Cinqo de Diciembre  ;)

The Pub / Re: Lost another friend yesterday
« on: November 29, 2011, 08:35:33 AM »
Thanks for all your thoughts and prayers.  She was twelve and a half years old and lived every day with gusto.  Her litter mate died just 3 weeks before her.

The Pub / Lost another friend yesterday
« on: November 20, 2011, 03:08:47 PM »

Punkin was the alpha dog of the pack.  A square-jawed pup that was all attitude.  She will be missed mightily.  She was the third one this year. 

The Pub / Re: Moon Shots
« on: November 20, 2011, 03:01:23 PM »

Full moon over the upper Chesapeake

All Things Food / Re: Making Your Own Chipotles
« on: November 13, 2011, 03:03:22 PM »
I smoked fresh poblanos then put them in the dehydrator.

You have to smoke them low and slow. Mine were around 200-225. A couple hours at least and they collapsed, got all wrinkled but still fleshy. Then overnight in the dehydrator. Quite tasty.

Can't see why it wouldn't work for the humble jalapeño.

This is what I do.  It works for green or red.  Hard to get red ones here.  They have a tendency to go bad (get rot) before they trun all the way red.

All Things Food / Re: Deep Fried Macaroni & Cheese
« on: October 28, 2011, 08:05:58 AM »
My cardiologist would hunt me down and lock me up if I ate that.....

Me too, but we can dream ;)

All Things Food / Re: Green Chili
« on: October 28, 2011, 08:03:35 AM »
Recipe looks great.  I love green chile.  I like the smoked butt idea, too.

Yeast and Fermentation / Re: Lagers stress me out!
« on: October 28, 2011, 08:01:16 AM »
I think you'll gain more confidence as you get more batches under your belt. I also stressed my lager fermentations in the beginning but became more confident as I gained more experience with them.

Colder fermentations = slower fermentations.

And less Krausen as well.  The CO2 comes out of solution at a slower rate at lower temps.

 Lost another furry friend last week.  Second one this year.  RIP Mister :'(

sorry Jim - that's rough, man.  you'll see him again.

Thanks Paul.  We are all starting to show our age 'round these parts.  He was a real gentleman, as dogs go.

Nothing brewing this weekend.  Have to do some equipment maintenance.  The doppelbock from last weekend is happily bubbling away.  It's supposed to be cold and rainy here, may see some snow flurries.  Next up will be a DIPA.  Lost another furry friend last week.  Second one this year.  RIP Mister :'(

Brewed Ron's and mine award winning doppelbock.  Found that I had a problem with my mill.  I have been getting less efficiency over the last few batches.  Come to find out, my mill gap was wide enough to drive a truck through (albeit a very small truck ;))  I need to see if I can clean it and reset it.  If not, time to chuck the old Corona and get a Barleycrusher. (should do that anyway ::))

I agree. That's why my suggestion is to get fermentation temps under control before buying any fancy system upgrade or kegging rigs. For most people this will involve refrigeration and a controller.

And I kinda like returning to the stove-top. Brought the fun back into the endeavor.

Fermentation temp control and sanitation are two of the most important process factors.  These two items and a good recipe can't be beat.

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