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Messages - redbeerman

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1546
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.

1547
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.

1548
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. ;)

1549
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.  ;)

+1

1550
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.

+1

1551
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?

1552
All Things Food / Re: Greens
« on: April 22, 2010, 09:37:55 AM »
Two words.....Ham Hocks. :)

Three words Smoked Ham Hocks ;)

1553
The Pub / Re: Its 4/22
« on: April 22, 2010, 09:35:17 AM »
I participated in the very first Earth Day when I was in high school.  I wanted the admin to let people out of class to pick up trash on the school grounds.  The admin said there wasn't any trash, so I went from classroom to classroom "liberating" students and telling them to go out and pick up trash.  Then we all marched on the principal's office and dumped all the trash in front of his door.  I got in a bit of trouble for that one...;)

Such a radical you are. ;)  I was in high school as well, the first earth day we decided to give up the bus and walk to school.  Since I lived in the middle of nowhere, it took a while to get there.

1554
Kegging and Bottling / Re: Flat Beer
« on: April 22, 2010, 09:23:10 AM »
i don't think you're going to have a problem. as long as your beer stays cold, reactions are pretty slow. as has been said here, skunkyness is a product of uv degradation. the worst you might get is some minor oxidation, but even that, if you leave the keg closed, there will be a nice pillow of co2 on top of your beer which should protect it for a while until you can get a new tank. recarbonating your beer is not a process that will produce off flavors.

fwiw, whenever i put a new keg in the fridge, i pressurize it, usually to about 30psi as i find this helps to set the seals. then spray down the top with starsan. i look for bubbles that might indicate a co2 leak, as well as listening for faint hissing sounds coming from the keg. once that is done, you can vent the pressure and bring it back down to your carbonation temp.

lastly, keg lube works wonders. i've got a couple kegs that refuse to seal properly without keg lube. and i mean, they don't seal at all. turn on the gas and its so bad your hair starts blowing around if you're anywhere near the top of the keg. 30psi and keg lube will fix that right quick.

+1  I do the same.  I actually leave the keg pressurized at 30 psig until it is carbonated.  You shouldn't have any problems recarbing.

1555
All Things Food / Re: Ethnic Cooking
« on: April 21, 2010, 01:22:15 PM »
Is there coconut milk in that there shrimp curry? Salivary glands working overtime. Post the recipe please?

shrimp 1/2 lb. per person
onion 1/2 large sweet per lb. of shrimp
parsley
1 tsp. turmeric
salt to taste
pepper to taste
crushed hot pepper (I used dry cayenne this time, but I have used dried habanero as well) make it as hot as you like it.
olive oil
sweet green peas
1/2 cup coconut milk is optional (I forgot it this time, but will use it in the pad thai I make tomorrow)

sautee onion and herbs and spices until onion is soft.
Add shrimp.  Cook until just done.
Add peas.  Cook for two or three minutes.
Add cocnut milk and simmer for about five minutes.
Serve with rice and beans,  Plantains if you have them.  Make sure the plantains are ripe though, because they suck if they're not.  The rice and beans are cooked with garlic and onion, S&P, one crushed allspice seed.  The rice is cooked in chicken broth.

1556
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.

1557
All Things Food / Re: Ethnic Cooking
« on: April 21, 2010, 04:36:30 AM »
Curry shrimp (carribean style)



w/ beans and rice


1558
Yeast and Fermentation / Re: Fermenting cooler than specified
« on: April 21, 2010, 04:23:03 AM »
You might get a little acetaldehyde as in fresh cut pumpkin. That should age out.

At 61F S-05 is pretty clean IMHO.  I doubt there will be any off flavors at all.

1559
Yeast and Fermentation / Re: WLP 565. What's all the fuss?
« on: April 20, 2010, 01:21:06 PM »
Let us know what you end up with as an FG.  I am definitely curious and would like to put a Dupont-like Saison together for a summer libation.

1560
Yeast and Fermentation / Re: Mr Malty question for starter
« on: April 20, 2010, 01:19:01 PM »
Are you making a 10 gallon batch?  If so, a 5 liter starter is about right, if I recall correctly.  Denny's recipe has an OG of around 1.075, right?

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