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Messages - majorvices

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4111
The Pub / Re: Question to the kids about how to use the facebooks
« on: August 04, 2013, 05:33:01 PM »
Thanks for the info. FWIW YH has a page.

4112
All Things Food / Re: Boston Butt Recipe?
« on: August 04, 2013, 04:36:45 PM »
Thanks for all the help guys.  I want to try just about every recipe put on here!

Here's what I did for the first one yesterday:

Dry rubbed overnight, wrapped in plastic:

Brown sugar
Salt
Pepper
Crushed fennel seed
Crushed cumin
Cayenne
Paprika
A little thyme

Then got the Dutch oven super hot, sautéed one yellow onion and three Crisp apples (both sliced up), then browned all sides of the pork, added about 20 oz of robust porter an some chicken stock to deglaze and bring the liquid level halfway up.  Put in the oven at 275 for 3.5 hours, flipping once in the middle.

Then pulled the meat and brought the braising liquid to a boil to concentrate it and spooned some of that over the meat.  Served with sautéed Swiss chard and mashed sweet potatoes (made in a pressure cooker - divine). Was a great meal especially after a long IIPA brewday.

That doesn't even remotely  look like anything I suggested...

4113
The Pub / Question to the kids about how to use the facebooks
« on: August 04, 2013, 04:07:19 PM »
So, if I have a facebook account and I'm friends with people, can you see who my friends are if you are not friends with me? Also, if I friend someone on facebook and they friend me back can they see if I un-friend them? Also, can you see if I "Like" someone if you are not friends with them?

God I hate the facebooks already.

4114
Going Pro / Tip
« on: August 04, 2013, 04:00:32 PM »
If you come into my brewery during tasting room hours and want me to donate a keg and/or bottles and/or swag to your event, consider buying a pint!

4115
Going Pro / Re: Growler exchange
« on: August 04, 2013, 02:32:23 PM »
You two guys PM me your address and we can start there.

4116
Yeast and Fermentation / Re: Belle Saison Dry Yeast
« on: August 04, 2013, 01:36:17 AM »
I mashed mine at 148 for 90 minutes and it went down to 1.004 from 1.058 with this strain. I brewed two, one pitched at 64 and the bulk fermented at 68 and another fermented at 80. I preferred the cooler fermented one - way more complex yeast flavors. The warmer fermented one if fine but not as complex.

Good to know this comparason of the temperature effects.  Thanks When I spoke of the upper
temp range for this critter, I had nothing to relate to now, we do.....good on ya.  Did you make
a huge commercial batch with the 80 degree ferment?

No, this is a good point. I fermented the one I pitched on the cool side in a 12 bbl (372 gallon) batch. The one I fermented warmer was a 12 gallon batch. Both were good, just liked the former one better. But could have something to do with volumes.

I plan on doing a good bit of experiment on 12 gallon batches with this strain in the next few months and I will post what I find here! Looking forward to what you all find as well.

4117
Equipment and Software / Re: Pump disconnects
« on: August 03, 2013, 03:27:45 AM »
LOL! I really like the polysulphone QDCs. And don't die on me until I get to try that Wee Shroomy!!!! ;)

4118
Equipment and Software / Re: Pump disconnects
« on: August 03, 2013, 03:23:01 AM »
Nice thing about the polysulphone (or however the hell you spell it) is they don't conduct heat like the stainless. dam the stainless get HOT - like, permanent scarring hot. The polysulphone do wear out eventually though.

Obviously you really should just bit the bullet and go tri-clamp for the upgrade. ;)

4119
Yeast and Fermentation / Re: Belle Saison Dry Yeast
« on: August 03, 2013, 03:04:44 AM »
So I am going to brew a Saison using this yeast tomorrow - mainly because my LHBS dropped the ball and didn't order Wyeast 3724 like they said they would.  But they had this on hand, and after reading this thread, it seems a good route.  My recipe:

4 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 42.3 %
2 lbs Munich Malt (9.0 SRM) Grain 2 21.2 %
2 lbs Vienna Malt (3.5 SRM) Grain 3 21.2 %
8.0 oz Honey Malt (25.0 SRM) Grain 4 5.3 %
8.0 oz Wheat, Flaked (1.6 SRM) Grain 5 5.3 %
1.00 oz Styrian Goldings [5.40 %] - Boil 60.0 min Hop 6 18.4 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 7 -
0.50 tsp Yeast Nutrient (Boil 15.0 mins) Other 8 -
0.50 oz Nelson Sauvin [12.00 %] - Boil 5.0 min Hop 9 4.1 IBUs
2.00 g Seeds of Paradise (Boil 5.0 mins) Spice 10 -
0.50 oz Coriander Seed (Boil 5.0 mins) Spice 11 -
0.50 oz Orange Peel, Bitter (Boil 5.0 mins) Spice 12 -
0.50 oz Tangerine Peel (Boil 5.0 mins) Spice 13 -
8.00 oz Honey [Boil for 5 min](1.0 SRM) Sugar 14 4.8 %
0.50 oz Nelson Sauvin [12.00 %] - Boil 0.0 min Hop 15 0.0 IBUs

I intend to mash low, 152*.  This should, according to BeerSmith result in:
An OG of 1.047; 22.5 IBU; 5.9 SRM; ABV 5.2.

I intend to pitch at 65*, then after 36 hours bump the temperature up 1* every 12 hours until it sits at 80* a week later.

Thoughts?

My thoughts are, too much going on. The key to saison is the yeast character. All that you have going on there is going to overpower what be yeast bring to the table. My .02.

4120
Yeast and Fermentation / Re: Belle Saison Dry Yeast
« on: August 03, 2013, 03:02:51 AM »
I mashed mine at 148 for 90 minutes and it went down to 1.004 from 1.058 with this strain. I brewed two, one pitched at 64 and the bulk fermented at 68 and another fermented at 80. I preferred the cooler fermented one - way more complex yeast flavors. The warmer fermented one if fine but not as complex.

4121
Going Pro / Re: Growler exchange
« on: August 02, 2013, 06:46:11 PM »
i misunderstood. Thought it was swapping growlers with logos. I can ship 22 oz filled bottles no problem, next time I fill I'll keep it in mind.

4122
Going Pro / Re: Growler exchange
« on: August 02, 2013, 03:26:40 PM »
Man, wish we could fill growlers... :(

4123
All Things Food / Re: Boston Butt Recipe?
« on: August 02, 2013, 02:56:50 PM »
If cooking in oven put in shallow pan and pour in some coke and wrap meat and pan with aluminum foil. Man that makes it tender!

That's a Southern man right there!  My mom, who lives in B'ham, uses Coke as an ingredient for just about any braised meat or crock pot dish.  Personally, I don't think I've made pot roast w/out coke and onion soup mix!

Well now I'm going to have to make a pot roast with coke!

Nother idea for boston butt - carnitas. You can make 'em in oven or crock pot.

4124
All Things Food / Re: Boston Butt Recipe?
« on: August 02, 2013, 02:47:02 PM »
Yeah, you can make great bratwurst with boston butt. You will need some fat back and sausage casings. I have a recipe somwhere. See if I can find it.

4125
All Things Food / Re: Boston Butt Recipe?
« on: August 02, 2013, 01:21:11 AM »
I like to brine the meat in apple juice and salt water overnight and rub with brown sugar, sage, salt and chili or cayenne. Smoke until internal temps are 160 over hickory and apple wood w apple juice in water pan. Usually takes 10 hours or more. You can cheat and smoke it for at least 4 or 6 hours and put it in oven at 170-200. Until meat can be pulled. And that's the key. You have to cook the meat till it is tender enough to be pulled in strips.

If cooking in oven put in shallow pan and pour in some coke and wrap meat and pan with aluminum foil. Man that makes it tender!

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