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Messages - redbeerman

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The Pub / Re: Babalu
« on: October 07, 2010, 10:28:04 AM »
Thanks for keeping us informed Frank.  We all pray for Jeff's full recovery.  I feel a sour beer coming on. :)

All Things Food / Re: Ethnic and Regional Cooking
« on: October 07, 2010, 10:22:05 AM »
Cap, they were fresh shucked, but not by me. :) And the flavor was heavenly.

All Things Food / Re: PA Dutch
« on: October 07, 2010, 10:19:03 AM »
Living just south of Lancaster County and in an area where Amish farms abound, I have no reason to try to beat them at their own game, although my wife makes a killer potato filling. ;D  What I enjoy the most is the abundance of fresh meat and poultry available, awesome is all I can say.

All Things Food / Re: Sausage
« on: October 07, 2010, 10:14:12 AM »

That's what I'm talkin' about! :o

Wingnut,  I don't know how much flavor you'll get, but you should get some.  This process is how Wyermann makes Sinamar.  Only they extract the water until its almost syrup-like.  It should work, but I think you'll get more color contribution than flavor.  Taste it before you try it, then let your tastebuds be your guide.

Hey Drew, how bitter is your Buyer's Remorse? ;)  I will keg a house red and maybe the X5 Helles.  I may brew 10 gallons of American IPA with Magnum, Centennial, Cascade, and dry hop with Amarillo.  Planning a brew with Ron (bluesman) over Thanksgiving.  Either doppelbock or BDSA (a la Herman Holtrop on steroids 8)).

All Things Food / Re: Sausage
« on: October 06, 2010, 10:11:26 AM »
This is a thread I can really sink my teeth into.  I've made homemade breakfast sausage before and it turned out pretty good.  I'm really interested in bratwurst recipes because I'm German, I love sausage (and of course beer), and would love to put some together at home.

All Things Food / Re: Ethnic and Regional Cooking
« on: October 06, 2010, 05:57:45 AM »
My sauce was olive oil, fresh tomatoes, garlic, onion, hot peppers (lemon peppers), salt, pepper, fresh parsley, juice from scallops, some sechuan peppers, too.  I will work on the photography, I used my phone, not the best, I'll admit.  The scallops were very big and tasty too. ;D

All Things Food / Re: Ethnic and Regional Cooking
« on: October 05, 2010, 10:01:20 AM »

Scallops fra diavolo

With crusty bread on pasta with loccatelli on top.

Wood/Casks / Re: Oak Cubes trouble shooting
« on: October 05, 2010, 07:20:55 AM »

Anyway, the best way to solve the problem is to blend it with another beer.  If it is extremely oaky then you might just add a little bit to a batch to get the oak level you want.  Experiment in a glass before you go blending it 50/50 with something, or you might end up with 10 gallons of beer that is too oaky.  You can brew another DIPA, an IPA, or PA to blend it with.  It could be really nice with an Imperial Stout too, or lots of other styles depending on how much you need to add to get the oak level you want.

Let us know how it works out.


Some of the oakiness will fade with time but I would blend a non-oaked beer with it to the level of your liking.

I would avoid using American oak next time, or use it sparingly.  It is much stronger than a French or Hungarian oak (oakier?).

General Homebrew Discussion / Re: Ask the Experts
« on: October 03, 2010, 06:25:25 AM »
I think this is a great idea!

Ingredients / Re: Briess Pilsen Malt
« on: October 02, 2010, 06:15:07 AM »
I have found Best or MFB to be a bit better than Weyermann.  I don't care for domestic pils malts that much, pretty much agree with Keith on that point.

Yeast and Fermentation / Re: Gelatin
« on: October 02, 2010, 06:11:53 AM »
Gelatin does work very well at lower temps.  I have found that it doesn't work as well at room temperature. YMMV.  I thought Lumpy Batter was a Frank Zappa tribute band. 8) :-\ ;)

Yeast and Fermentation / Re: Dry Hefe & Lager Yeasts...Danstar
« on: October 02, 2010, 06:02:17 AM »

I've used the Munich Wheat once. Probably won't use it again unless I'm in a pinch. May not be fair to compare, but I was hoping for more 3068 character. Yeah. some semblance in there, but definitely NOT a close cousin. Also, as much as we struggle sometimes to achieve clarity in our beers, this is one time I presumed it would be typically hefe cloudy . . Nope. Dropped clear as a bell.  :-\  It certainly is convenient, but IMHO the flavor is just not quite there.   

This has been my experience as well.  Makes a pretty good Kristaldunkelweizen. ;)

Yeast and Fermentation / Re: Starter Question
« on: October 02, 2010, 05:47:24 AM »
No worries. Unless your kitchen/basement/whatever is absolutely filthy, you could probably leave the foil off and not have any problems. Yeast are pretty good at killing off the baddies, and they're going to have a helluva numerical advantage too.

+1  You should be fine.

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