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Messages - redbeerman

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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?

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

Three words Smoked Ham Hocks ;)

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.

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.

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
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.

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.

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

w/ beans and rice

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.

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.

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?

I really am doing an English IPA this weekend.  I swear, really.  The starter is is process and all is ready to go.  I'll probably be pouring the footers for my deck too, but I plan on that not getting in the way.  Too many *@%$!% projects.  Was going to brew last weekend, sheesh.  Oh well.

All Things Food / Re: Ethnic Cooking
« on: April 14, 2010, 09:41:05 AM »
English pub fare tonight.

Used some of that lard.
Steak and Kidney pie.....

A thing of beauty.  LOVE steak and kidney pie...I hate it when places dumb it down to be "steak and mushroom" pie.

I learned growing up that offal is not awful.

Guts are yummy, if well prepared., but they are easy to screw up as well.  Unfortunately, due to the high amount of cholesterol in them, I don't eat them very often.  One of my old faves was pork kidneys sauteded with hot frying peppers.

The Pub / Re: Beer Drinking Music !
« on: April 14, 2010, 09:36:13 AM »
Yeah, Crusaders are cool.  Robert "Pops" Popwell was one of my early bass influences.

Ingredients / Re: What did I get out of my hops adding them in at 150?
« on: April 13, 2010, 12:57:02 PM »
You basically did what a lot of brewers refer to as a "whirlpool" addition.  Those generally go in about 180ish and reputedly give increased aroma over flameout additions.

I have heard this as well.  RDWHAHB.

General Homebrew Discussion / Re: Cloudy Beer
« on: April 13, 2010, 12:50:41 PM »
Time will help it clear.  And hey, you made beer!

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