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Messages - redbeerman

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1396
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.

1397
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

1398
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.

1399
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.

+1

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?).

1400
General Homebrew Discussion / Re: Ask the Experts
« on: October 03, 2010, 06:25:25 AM »
I think this is a great idea!

1401
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.

1402
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) :-\ ;)

1403
Yeast and Fermentation / Re: Dry Hefe & Lager Yeasts...Danstar
« on: October 02, 2010, 06:02:17 AM »
Jim.

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. ;)

1404
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.

1405
Yeast and Fermentation / Re: English yeast...Fruitiness wanted
« on: October 02, 2010, 05:45:24 AM »
I'm with Ron on this one.  Both aroma and taste can pick up esters in beer.  Esters are used in the manufacture of artificial flavorings as well.  FWIW.  I like WLP-002 for English beers.  Although S-04 is OK in a pinch.

Here is an interesting link about the subject. (for beer nerds) ;)

http://getcheminfo.wikispaces.com/abilinski

1406
Wood/Casks / Re: French Oak cubes - Heavy toast
« on: October 02, 2010, 05:37:00 AM »
I would let them set for at leat 5 weeks.  Give it a taste and go from there.  The flavor will mellow over time after you pull them out.  I oaked an RIS with Hungarian medium toast and it created a very complex vanilla/oak flavor after 12 weeks.  It has been off the oak for about 8 weeks and I find the flavor still developing.  I brewed this beer about a year ago.

1407
Agreed...a little QC can go a long, long way sometimes. ;)

From you Ron, I would expect nothing less. ;)

1408
Kegging and Bottling / Re: filtering beer
« on: October 02, 2010, 05:28:15 AM »
I hate using it, because my girlfriend is a vegetarian and won't consume it, but gelatin works GREAT if you keg. That and a week at 32F before kegging and your beer will be clearer than 90% of commercial craft beer.

oh wow. i have never tried either. thanks!

I use gelatin.  Works great 99% of the time.

1409
All Grain Brewing / Re: what do you do with all that grain?
« on: October 02, 2010, 05:22:03 AM »
I compost in a barrel composter.  It helps make short work of the other crap I put in there.

1410
Equipment and Software / Re: Blichmann Hop Blocker
« on: October 02, 2010, 05:13:38 AM »
I took a piece of PVC pipe, drilled holes in it for some rubar, and use a worm clamp to hold the bag in place.  I just let it sit on top of the kettle, the rubar holds it up, and the bag drops into the wort.


I was _this close_ to building one of those, but I couldn't figure out how it would work with an immersion chiller.  To be perfectly honest, like Jim said, I don't have an issue with pellet hops just going in to the fermenter.  I use a hop bag for whole hops.

This is what I do as well.  Most of the pellet hops stay in my kettle anyway, so it's not much of an issue with my setup.

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