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Messages - redbeerman

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1291
The Pub / Re: Watcha plantin' this spring?
« on: January 30, 2011, 02:12:51 PM »
Tubercle puts up about 20 quarts of HOT pickle okra every year. Eats them like candy ;D

They go fast at my house, too.  My daughter likes 'em extra spicy, as do I.

1292
The Pub / Re: Watcha plantin' this spring?
« on: January 30, 2011, 02:09:47 PM »
The usual. Tomatoes, cucumbers, squash, zuchini, green beans, cabbage, lettuce, an assortment of peppers and this year I want to plant some asparagas.

Oh...I can't forget the fresh herbs. Parsley, dill, oregeno, cilantro, etc...

I am so burned out on summer squash.  We've had asparagus for about five years.  You can't beat 'em fresh.  Hope to get some scotch bonnets again this year. :o

1293
The Pub / Re: Watcha plantin' this spring?
« on: January 30, 2011, 02:05:55 PM »
Small garden here. I let mine go fallow last year (no time) but I am planning on putting in several varieties of tomatoes and chillies, okra, pole beans and a spice garden.

Okra....yeah, I should put in a dozen plants. To me, they are best at 2" long; pick, steam, and sprinkle with parmeasian cheese...awesome!

They are also quite awesome roasted.  And pickled.  With hot peppers, of course. ;D

1294
Nothing this weekend.   Doing a Centennial/Cascade IPA next weekend hopefully, unless I have to work.

1295
The Pub / Re: Need some engineering help
« on: January 24, 2011, 11:21:47 AM »
The way I see it is that the more technologically advanced we become the more responsibility we assume.

Less gadgets = simpler lifestyle

Of course I say that and I am a gadget geek.  ;D

Yes you are. ;)

1296
General Homebrew Discussion / Re: Water adjustment with extract
« on: January 18, 2011, 10:36:06 AM »
If it tastes good enough to drink, it will be fine for an extract brew.

1297
General Homebrew Discussion / Re: Swirling The Contents of Your Carboy
« on: January 13, 2011, 10:49:26 AM »
I know htat rousing yeast can be a technique for getting better attenuation in big beers, but do you think it has any negative (or positive) effects on an average beer?

I can tell you it isn't having any negative effects on your beers! I don't see how it could be a problem. Oxidation isn't a concern at that point. There are macro breweries that agitate continuously to speed up fermentation - actually, I have to do it to four tanks today. Stupid Colorado winter keeps crashing my beers...

Fast Fourier Transform?

My brain does that every single time. ::)

WLP002 does not respond well to this type of stimulus.  It has a tendency to stick to the bottom of the fermenter and if you do rouse it, it over attenuates.

Is that based on a controlled test? What is over-attenuation in this context? I don't doubt that agitation could reduce the FG, but when I hear "over attenuates" I think of a beer finishing drastically lower than anticipated.

I have done bitters with WLP002 where one time I let the yeast finish without bothering it, another batch, same grist bill and mash, where I roused the yeast and the beer finished much drier, by about 6 points.  WLP002 is a fst fermenter and it flocs out like putty when left on its own.  It's the only yeast that I've used that has shown this type of behavior in lower gravity beers.

1298
General Homebrew Discussion / Re: Swirling The Contents of Your Carboy
« on: January 13, 2011, 10:24:13 AM »
WLP002 does not respond well to this type of stimulus.  It has a tendency to stick to the bottom of the fermenter and if you do rouse it, it over attenuates.

1299
Making a starter for either an Ofest or bock being brewed next weekend.

1300
All Things Food / Re: A culinary abortion!
« on: January 11, 2011, 08:08:13 AM »
Culinary fail = raw green beans.

 Why is it when you go to a "fancy" restaurant they feel compelled to serve raw green beans? These so called professional chefs think that green beans should be "blanched" for a few minutes and then thrust into an ice water bath to stop the cooking process. What demon taught them this? Who the hell thought that green beans should crunch like cucumbers? I've even seen this $&*t on TV cooking shows that attempt to promulgate this insane conspiracy to institutionalize the young tender minds that don't know any better.

And on top of that they only give you 3 or 4 to spit out. Properly cooked green beans should cover at least half the plate.


 Green beans should be simmered for SEVERAL HOURS with at least smoked ham hocks but preferably with  a 1/2 pound of bacon to a very tender state.

  This is just an observation. If anyone wants the Tubercle's opinion on the subject, just ask.

Green beans are to be cooked until gray. ;)  So says my mother-in-law from NC.

1301
General Homebrew Discussion / Re: Frozen Lager
« on: January 11, 2011, 07:58:56 AM »
No worries. I froze a couple lagers before without detriment to the beer. Thaw and force carb. They will be fine.  8)

^^^^^^^^^^^^
This is my experience as well.  Good luck!

1302
All Things Food / Re: BBQ Style
« on: January 10, 2011, 10:23:12 AM »
Some things require no words...

+1

1303
Not brewing this weekend.  Did a mild on Monday past.  Will be finishing up the stonework on my fireplace (pointing).  Hopefully relax and watch some football and drink some beer.

1304
General Homebrew Discussion / Re: What's your first brew for 2011?
« on: January 04, 2011, 10:49:01 AM »
Brewed a mild yesterday.  First time for that style for me.  Need a good lo-cal session beer.

1305
All Things Food / Re: Help me clone Hillshire Farms
« on: December 29, 2010, 10:41:35 AM »
No disrespect intended, because tastes vary...but honestly, Hillshire would be the farthest example I can think of to represent  Polish kielbasa.  It is really nothing at all like the real deal.


Good luck.  But you owe it to yourself to try and score some real kielbasa...there's no comparison.

This is where it can be had, some of the best. ;D
Joe's Meat Market, 437 Smith St, Perth Amboy, NJ 08861, 773 442 4660

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