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Messages - redbeerman

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1186
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. 

1187
The Pub / Re: Moon Shots
« on: November 20, 2011, 03:01:23 PM »


Full moon over the upper Chesapeake

1188
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.

1189
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 ;)

1190
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.

1191
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.

1192
 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.

1193
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 :'(

1194
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 ::))

1195
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.

1196
Yeast and Fermentation / Re: Interesting Observation wlp 530 vs 500
« on: October 20, 2011, 09:22:01 AM »
What I see conspicuously missing from this thread is the discussion of mash temperatures.  They will greatly affect the attenuation of either of these yeasts.  I mashed my quad at 152 for 2 hours.  Bluesman mashed his at 155.

1197
No brewing this weekend, though the Quad I have fermenting seems to have attracted fruit flies to my basement (damn WLP500).  I am hoping and praying that none of the little bastids find their way in.  Its in a bucket :(.  Guess I'll have to wait and see.  I have found that moisture attracts them as well, they happen to be OK with Star-San apparently. >:(

I misted the outside of the fermenter with bleach.  It didn't keep them away, but they didn't last long after they landed on it.  starting to cool down now and that seems to help as well.

1198
General Homebrew Discussion / Re: missed gravity
« on: October 06, 2011, 09:25:01 AM »
I haven't used D2, but I have used molasses.

1199
No brewing this weekend, though the Quad I have fermenting seems to have attracted fruit flies to my basement (damn WLP500).  I am hoping and praying that none of the little bastids find their way in.  Its in a bucket :(.  Guess I'll have to wait and see.  I have found that moisture attracts them as well, they happen to be OK with Star-San apparently. >:(

1200
General Homebrew Discussion / Re: how much dry hops for the secondary?
« on: October 04, 2011, 09:45:19 AM »
The biggest factor in preventing the grassy/vegetal aroma is contact time.  I never, ever dry hop for longer than 5 days.  That, in my experience, is the sweet spot for getting great flavor and aroma and preventing that grassy flavor.  But again, my experience is almost entirely with pellet hops which have a higher contact surface area, so that sweet spot may be different for leaf.  Maybe somebody else can comment on that.

Then how do you account for those of us who dry hop for months and don't get off flavors?  I dry hop with both whole and pellet hops and don't get grassy flavors.

I have noticed that when I dryhop with higher alpha hops (Amarillo, Simcoe, CTZ, etc.),  I get no veggie, grassiness, but I have seen this issue when I leave lower alpha hops like hallertauer or even Cascade in for over 5 or 6 weeks.

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