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Messages - redbeerman

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1606
Guys, I don't know when this hefeweizen is going to get done.  I'm in Miami now and most likely will be next week too.  Way too much going on right now for brewing. :(

1607
It's a marketing thing, all about perception.

1608
Yeast and Fermentation / Re: Lifespan of harvested yeast.
« on: March 10, 2010, 07:12:00 PM »
I too keep yeast in sanitized jars for months and months without washing. Haven't had a problem making a starter with 6 month old slurry. Even pitched a jar of one month slurry without a starter and it made a great beer.

Yep, my experience as well.

1609
All Things Food / Re: Pizza Crust?
« on: March 10, 2010, 06:59:17 PM »
What are we gonna start a bagel thread next, oy! ;)  Vital Wheat Gluten increases the protein and elasticity in the dough, but I've found that the right combination of kneading and rising break down the glutens in flour well enough to give the correct amount elasticity to the dough for great pizza. Just sayin' ;)  Myabe I'm just too old school. ;D

1610
General Homebrew Discussion / Re: Favorite Scoresheet Comment
« on: March 10, 2010, 04:27:23 AM »
I entered a blond ale in the NHC and got two opposing comments from two different judges.  One was "too hoppy" and the other was not enough hops.  I asssme it was balance they were talking about, since the style is not inherently hoppy.  It did pretty well, but shows that results can be confusing to the brewer.

1611
I sent emails to my state delegate and senator.  This is serious business here.  We're already taxed pretty heavily here.

1612
I've never had a problem with the last runnings being cloudy...    ???

Me either, and I'm usually stretching the runoff to the point where it's just trickling out to hit my volume.


Same here, and I've even taken to tilting my cooler to make sure I get it all out.

Me too, must be the braid. ;)

1613
I was going to do a hefeweizen and try out my new chiller,

What kind of chiller did you get?

I'm brewing a CAP, kegging an APA, and drinking oatmeal stout.   

I got a Shirron plate chiller.  The fittings are on and it's ready to go.

1614
All Things Food / Re: Pressure Cookers
« on: March 03, 2010, 01:11:30 PM »
If it is really old it may not have a back up relief valve. Be careful. The old ones only have the rattle thing and if it clogs. Klah-bloy.

Pressure cookers are truly amazing. A very underrated kitchen tool. I could never live without my pressure cooker.

On the No Reservations Saudi Arabia episode they cook a whole camel in a giant pressure cooker.

Cap, it does not have a secondary relief valve only the rattle thing on top.  Must be careful not to make split pea soup in it. ;)

1615
All Things Food / Re: Whats for dinner?
« on: March 03, 2010, 01:09:35 PM »
I must admit I've fired it up a few times over the winter but the snow has been a deterrent. Bring Spring!  ;)

I've used the grill on a regular basis, but I usually smoke in the yard and dragging it out there in 3 foot of snow ain't happenin'.

1616
I was going to do a hefeweizen and try out my new chiller, but instead I'm installing hardwood floors. :( That being said, if I finish the floor early enough, I may sneak a brewday in anyway. ;D

1617
The Pub / Re: I am bored and wish to be entertained
« on: March 03, 2010, 10:46:00 AM »
I can stay awake til nearly 8:30 PM!  ;)
Lately even 8:30P is a trick for me! Its hell to be so old and tired!

Amen to that! :P

1618
Kegging and Bottling / Re: Bottling Under CO2 and Beer Maturation
« on: March 03, 2010, 07:55:56 AM »
Since the bottles are smaller than the keg, the maturation process will be faster and clearing should happen faster as well.  Both are affected by the size of the storage vessel.  You may want to use gelatin to clear the keg before you bottle if you have a couple of days and the keg is already down to lagering or drinking temps.

1619
All Things Food / Re: Whats for dinner?
« on: March 03, 2010, 05:33:27 AM »
Tonight I did a 7 hour slow braised brisket in beef stock with cilantro, 1 each dried ancho, guajillo, New Mexico, chipotle peppers and onions. I will shred the meat, reduce the sauce and make some chalupas and refried beans.


Sounds yummy.  I've been eyeing up briskets for the first beef BBQ of the year.  When the weather gets a little better, I'll start using the smoker again.

1620
All Things Food / Re: Pressure Cookers
« on: March 02, 2010, 11:41:12 AM »
We have a huge Presto pressure canner that my mom gave to me.  Things probably as old (~ 50) as I am or pretty darn close.

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