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Messages - redbeerman

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All Things Food / Re: Pizza Fatta en Casa
« on: November 03, 2010, 01:04:43 PM »
I have eaten them and I have made them, but I don't recall seeing anything like a Chicago pie in Italy. ;)  They also tend to be a bit more messy to eat than a flat pie which is why they are not really street food like traditional pizza is.   By the way what's gamberi then? Or perhaps gamberetti?

All Things Food / Re: Best way to have quail
« on: November 03, 2010, 12:54:22 PM »
Hey Tom, I guess that nothing is really new under the sun! ;)

All Things Food / Re: Boiled Peanuts
« on: November 02, 2010, 01:53:10 PM »
Hey Ron.  We were down at Willey's a week ago and they had raw peanuts by the bag or bulk.  We were tempted, but did not partake.

All Things Food / Re: Best way to have quail
« on: November 02, 2010, 01:48:00 PM »
I'm thinking Turduckenail . . .  ;D

I like it!  ;D

All Things Food / Re: Try the new non dairy Almond Milk!
« on: November 02, 2010, 01:09:25 PM »
Hey Cap, how about fermenting some barley squeezin's.  Sheesh.  All ready to ferment everything but beer. ;)

All Things Food / Re: Pizza Fatta en Casa
« on: November 02, 2010, 01:06:23 PM »

Chicago style is not pizza.  Just sayin'. ;)  Flame suit on.

Yeah sure, like when Alton Brown tried and we all ripped him to shreds. Granted he's no Denny Conn; but we gotta start somewhere!

Alton Brown wears an undershirt under his aloha shirt...
Please...  Talk about a faux pas!

I bet he wears socks with his sandles too.

Well, he is pretty nerdy. :D

All Things Food / Re: Try the new non dairy Almond Milk!
« on: October 29, 2010, 06:33:28 PM »
Why not milk?   I grew up in dairy country and to me, there is no substitute.  YMMV.  Of course if you are lactose intolerant, my sympathies and apologies. ;)  I know if I were, I would be really sad.

General Homebrew Discussion / Re: Aging Homebrew Poll
« on: October 29, 2010, 04:35:39 PM »
I have a barleywine that's about 2.5 years old and am currently drinking an oak aged RIS that's about a year old.

Brewing Denny's BVIP and kegging (maybe) a DIPA.

General Homebrew Discussion / Re: How do you take your AIPA, sir?
« on: October 27, 2010, 11:15:44 AM »
I prefer mine balanced, although I have had commercial examples that were pretty dry and quite tasty as well.

General Homebrew Discussion / Re: Overshooting FG
« on: October 25, 2010, 02:50:50 PM »
I had two thermometers (one digital probe and one regular) when I was mashing and they both read the same temp. My mash temp was 152 falling to 150 over the hour. My mash out and sparge temps were low tho. I didn't ever reach more than 160 F.

At those mash temps I'm not surprised at all that you got around 81% attenuation.  As said above if you want less in the future bump the mash temp up.


The Pub / Re: Babalu
« on: October 25, 2010, 02:48:55 PM »
Awesome! ;D

General Homebrew Discussion / Re: Overshooting FG
« on: October 22, 2010, 04:19:17 PM »
It was an all grain batch, my first. I tasted the test sample and it did seem thin and the alcohol was more than I expected. I am hoping that carbonation will help a bit with the body.

Try checking your thermometer calibration.

Mash temp is critical and so is yeast strain.  WLP002 is very good for an ESB.  And maybe try brewing Ron's award winning ESB recipe.  It was quite good.  I brewed an EIPA using his recipe as a starting point at it turned out quite good, too.

Since I didn't get to the double batch of IPA last weekend, I'm going to do a single batch of double IPA this weekend. ;D

Hopefully nothing else comes up this weekend to bump the batch again otherwise this one could get to be a doozy  ;)

IPA was going to be 1.066, the DIPA will be 1.096, so if that doesn't happen we're looking at a 1.126 very hoppy barleywine I guess. ;)

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