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Messages - redbeerman

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The Pub / Re: Beer drinking and brewing music
« on: May 07, 2010, 06:59:37 PM »
Bela Fleck is awsome.  Very eclectic style.  Another one you may want to check out is David Grisman.  Very inventive mandolin player, one of my influences.

All Things Food / Re: BBQ Style
« on: May 07, 2010, 06:55:10 PM »
Looks good Ron.     Here's what's cookin'down Cecuk County way,

One  is done like this,

Wet marinade
One cup Merlot.
Two tblsp. worchestershire
Two tblsp chili powder
1 tblsp garlic powder.
fresh ground pepper

One is done like this, my daughter's idea, she hasn't steered me wrong yet ;) would have liked to use Hungarian paprika, but I don't have any at present.

Dry rub
Kosher salt
Fresh gound pepper
brown sugar ( probably a half cup)
Spanish paprika (~2 tblsp)

Both let sit overnight and smoked for two hours with hickory at 200F and slow roasted at 250F for 6 hours.

Pics and comments tomorrow.

All Things Food / Re: BBQ Style
« on: May 07, 2010, 01:01:29 PM »
It's time to revive the BBQ thread.  I'm doing brisket this weekend (7lbs).  I'm going to split it between two marinades.  I'll post the recipes after I finish.  Both will be smoked with hickory.  The first will be my standard red wine, worcestershire, cayenne marinade, and the second will be something else.

Nothing this week.  Hopefully finishing my deck.  Next week a Helles and after that an IPA with 1450.

All Grain Brewing / Re: Attenuation of RIS
« on: May 04, 2010, 09:32:22 AM »
What was your mash temperature?  You may be finished.

Finally oaked my RIS.  Used 3 ounces of Hungarian medium toast in 5 gallons.

The Pub / Re: Well, Stephen Hawking, if they do visit....
« on: May 02, 2010, 04:45:32 PM »
Ummmm...... some say they already did. ;)

The Pub / Re: Beer drinking and brewing music
« on: May 02, 2010, 04:44:40 PM »
+ A billionty eleven.  This dude could shred!

Beer Recipes / Re: Wee Heavy Recipe Check
« on: May 02, 2010, 04:41:08 PM »
Holy cow, this may be a wee bit too heavy, but I'll bet it turns out good.  Let us know in a few months.

Yeast and Fermentation / Re: Dry yeast in a German pils
« on: May 02, 2010, 04:35:00 PM »
I've had pretty decnt results with 34/70. but have found this yeast improves with subsequent generations.  I have a German pils lagering right now that I used the third generation of this yeast.  Early results are dry and clean.  I'll let you know how it turns out in about another month.  Don't now if third generation really qualifies as a dry yeast any more though.

General Homebrew Discussion / Re: Are First Round Results Posted?
« on: April 29, 2010, 09:19:03 AM »
Kudos to all y'all that are advancing.  Didn't have time to enter this year, but next year I plan on making the time.

All Things Food / Re: Noodles & Pasta
« on: April 28, 2010, 04:28:57 AM »
Oh man, I love gnocci. I make it homemade some times. Not hard to do just takes some time.

Another thing growin up, we never called it pasta. It was macaroni.

A friend of mine's mom (little Italian lady about 4'10")  used to make homemade about once a week, it was awesome.  She used to make pizza for us every Friday night, it was gone in a flash.  Of course we usually had supercharged appetites for some reason. ;)

The Pub / Re: Healthy Beer
« on: April 28, 2010, 04:24:27 AM »
I really can't find the motivation to try making my beer healthy. If I want something healthy I'll eat an apple or an orange. When it comes to beer I'll stick to my favorite IPA.  ;)


The Pub / Re: How Much you Brew vs How Much you Drink.
« on: April 26, 2010, 09:55:20 AM »
I guess I am not ashamed to admit I am totally into the product.  ;) Otherwise I wouldn't bother.


Been waiting

10 gallons of Hefe
5 for me and 5 for when the club comes over to brew the annual group brew.

I wont brew 10 of that anymore unless it has a home, once its been on tap about three weeks it loses something

Recipe please.  Mine seems a little too light bodied.

Are you doing a decoction mash?
To me the beer is a bit thin and lacking character without it.
I wont brew a Hefe/Dunkelweizen unless I have the time to dedicate to a decoction mash.

What yeast are you using?
Whats the fermentation temp?

Off the top of my head its a split of 55/45 wheat/pils malt as the base grain with some Caramunich/Crystal and a pinch of Carafa II or III

WLP300 for the yeast.  Just wheat and pils malt for grains.  No decoction.  After it has become fully carbonated it seems much better, but I will take you up on your suggestion.  What is your decoction schedule, infuse in the 120s and decoct to 150ish?

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