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Messages - majorvices

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4231
The Pub / Re: Watcha plantin' this spring?
« on: January 13, 2011, 09:37:00 AM »
Small garden here. I let mine go fallow last year (no time) but I am planning on putting in several varieties of tomatoes and chillies, okra, pole beans and a spice garden.

Okra....yeah, I should put in a dozen plants. To me, they are best at 2" long; pick, steam, and sprinkle with parmeasian cheese...awesome!

Dredged in cornmeal and pan fried here. Along with some green tomatoes. Doesn't get better than that.  ;D

May I suggest said fried green tomatoes served on a biscuit with crispy bacon, poached egg and some sawmill gravy? Country Eggs Benedict bien sur.

GREAT SUGGESTION! Edit: With Jalepeno cheese grits as a side!

4232
The Pub / Re: Watcha plantin' this spring?
« on: January 13, 2011, 07:16:02 AM »
Small garden here. I let mine go fallow last year (no time) but I am planning on putting in several varieties of tomatoes and chillies, okra, pole beans and a spice garden.

Okra....yeah, I should put in a dozen plants. To me, they are best at 2" long; pick, steam, and sprinkle with parmeasian cheese...awesome!

Dredged in cornmeal and pan fried here. Along with some green tomatoes. Doesn't get better than that.  ;D

4233
All Grain Brewing / Re: Pilsner brewing
« on: January 13, 2011, 07:10:57 AM »
I just brewed a N. German Pils last weekend. I used 99% German pils and 1% melanoidin. Any problem with that grainbill?

What I should have said is that anything more than 100% pils isn't really necessary.

You say that, but you haven't tried mine made with 105% pils. ;)

Now thats something I have to try!  8)

4234
All Grain Brewing / Re: Pilsner brewing
« on: January 12, 2011, 04:34:55 PM »
I just brewed a N. German Pils last weekend. I used 99% German pils and 1% melanoidin. Any problem with that grainbill?

What I should have said is that anything more than 100% pils isn't really necessary. Same with a beer like "kolsch", and yet  find myself putting munich in my grain bill from time to time, and I always add wheat.

IMO for a Bo Pils cara-pils is important for the mouth feel, but I know a lot of people disagree with that.

4235
All Grain Brewing / Re: Pilsner brewing
« on: January 12, 2011, 02:40:21 PM »
1) Grain bill should be simple. 100% pils malt. Anything more than that is most likely unecessary (with the exception of acidulated malt and perhaps cara-pils) . I like Best German Pils but Rahr makes an exceptional substitution.

2) The S-189 is a decent lager strain. I prefer the liquid lager strains though. Regardless, in either case, are you pitching enough yeast? You need (at least) 2xs the amount of yeast for a lager as for an ale. See the pitching calc at www.mrmalty.com. You need to aerate longer as well. Are you cooling to pithcing temps before pitching? Pitching warm and starting fermentation off, then cooling, is not an ideal way to make a lager.

3) Water is going to be essential. As is pH. You must have soft water and you must check pH. In the case of your water I would start with RO water and add some calcium back in. You will want about 50ppms of calcium in your brewing liquor.

Pilsners, Helles', and Kolsches are very difficult to brew. But it you dot all your t's and cross your i's you can do it. Errrr.... I mean the other way around. ;D

4236
Yeast and Fermentation / Re: Wyeast 1007 for IPA's???
« on: January 12, 2011, 11:23:28 AM »
The thing about WY1007 is that it tends to take longer to ferment and clear than, say, WY1056 (or WLP001). Makes a decent IPA, but I wouldn't say it makes a "better" IPA than an American Strain. I'm in the opposite position. I would love to use WY1007 for my alt in my brewery but I'm hesitant to switch from WLP001 for my IPA because of the turn around time on WY1007. I can get WLP001 to clear up much faster and it makes a pretty darn good Alt, so thats what I use for now (and I don't want to have to deal with another "similar" strain.)

4237
Yeast and Fermentation / Re: save and store yeast slurry from bottle
« on: January 12, 2011, 11:18:20 AM »
Boil up a cup or two of 1.020 worth. Chill to around 70 degrees and add to bottle(s). Cork and aerate the hell out of bottles then put foil over opening. Let sit 2-3 days then boil up another 500 ml starter (same SG) and pitch the entire contents and ferment to completion (being sure to provide plenty of aeration). Ferment to completion and step up starter from there.

4238
General Homebrew Discussion / Re: I've lost my marbles...
« on: January 12, 2011, 11:10:03 AM »
if its in  keg ou can just set the keg on its side. More hops will come in contact with the beer.

4239
General Homebrew Discussion / Re: Primary carboy and Secondary carboy
« on: January 11, 2011, 07:14:19 AM »
62 degrees ambient temp i good for most ales. You don't want ambient temps much warmer than this however. A stick on "Fermometer" is actually very accurate at telling you what temp the beer is fermenting (at high krausen as much as 4-6 degrees over ambient). A swamp cooler, in which you immerse the fermenter in a volume of water and rotate out frozen water bottles, works fairly well - but is you get serious about brewing you will buy a spare fridge or freezer with a Johnson or Ranco external thermostat to regulate temps more accurately.

4240
The Pub / Re: Watcha plantin' this spring?
« on: January 11, 2011, 07:08:28 AM »
Small garden here. I let mine go fallow last year (no time) but I am planning on putting in several varieties of tomatoes and chillies, okra, pole beans and a spice garden.

4241
General Homebrew Discussion / Re: Dornbusch's Advice for Alt?
« on: January 09, 2011, 06:16:25 PM »
Another general alt question.  Why do so many recipes use a combination of pils and munich malt, when a light munich is only 6-7L anyway?  Is all munich too overpowering in terms of the flavor?  I was going to try that Al K recipe but found I was out of Aromatic.


They use the pils malt "for the enzymes" according to a recipe I have seen from a German Brewmaster a few years back. Some may argue whether or not this is necessary. But I would recommend never arguing with a German Brewmaster.  ;)

Also, I mispoke about my grain bill earlier. That was an old recipe. My grain bill for my alt is Vienna, Munich, pilsner, cara munich and a touch of carafa special. And I prefer the carafa special to the sinmar, personally.

4242
General Homebrew Discussion / Re: Dornbusch's Advice for Alt?
« on: January 06, 2011, 05:53:56 AM »
I guess part of the thing with Rogue for me is that they don't have freshness dates on their beer (at least, they didn't used to, not sure about now). Had too many beers from than that sat on the shelf way too long. One of the most important ingredients to me in a beer is "freshness". I just don't care for old tasting beer.

4243
Yeast and Fermentation / Re: Wort aeration needed?
« on: January 06, 2011, 05:47:24 AM »
Its theoretically best to add it before since the yeast start scavenging it immediately. But if you are adding pumped air it probably really doesn't matter that much either way (or with shaking as well.) Pure o2 can actually be toxic to the yeast so it is best to add the oxygen first and allow it to dissolve before pitching the yeast.

4244
Equipment and Software / Re: Homebrewing not at Home
« on: January 05, 2011, 08:04:20 PM »
I am not proposing selling any, just not homebrewing at "home".  I just want to have some space to work that is clean and warm.  ManCave removed from the premises.



Yeah, I didn't think you were going pro - thats a whole 'nother story (what with TTB, Licensing, Health and Building depts, ad nauseum). I'm just sayin' - build you a small wet area if you can afford it. Makes life much easier. Instant hot water is a great investment too.

4245
The Pub / Re: "No refusal" DUI checkpoints could be coming to Tamp
« on: January 05, 2011, 03:13:17 PM »
I went to a party last year where the "guards" were ordered to card everyone. I showed them my AARP card.

Nice!  Now I know what mine is good for!

That and 15% off a 20 pack of Preperation H.

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