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Messages - majorvices

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5251
General Homebrew Discussion / Re: Opinion about posting Jamil's recipes
« on: February 08, 2012, 05:35:31 AM »
Wow! Great post BVB!

JZ's recipes have been thrown around for years and years and he has been one of the main contributors of that. As BVB mentioned, you can go to Fred's site and get a copy of many of them. I don't think publishing them keeps people from buying his book. I have seen charlie P recipes all over the internet, as well as Randy Mosher's.

5252
The Pub / Re: Compact fluorescent bulbs
« on: February 07, 2012, 03:46:25 PM »
I agree, they are more expensive and don't seem to last any longer than incandescent. Maybe they save energy but the disposal issue is a PITA and heaven forbid if you break one. I hate 'em!

5253
The Pub / Re: keep my order safe from zombies
« on: February 07, 2012, 12:10:22 PM »
Lucky you I guess. Also kind a gets old when every other item is out of stock. But enough complaining already. Zombies are fun.

5254
The Pub / Re: keep my order safe from zombies
« on: February 07, 2012, 10:42:04 AM »
Wow. They go through all that work and still never manage to get my order right.  ::)

5255
Going Pro / Re: Good Assistant Brewer for Possible Overseas Opening
« on: February 07, 2012, 07:28:29 AM »
I love Korean food. My wife used to work for LG and I got to know a few Koreans. I also took Tae Kwon Do for about 10 years.  ;) Anyway, another option they might consider is coming over here. There are 3 operating breweries in Huntsville and I know every single one of us would be more than happy to host for a week or two.

5256
Equipment and Software / Re: DIY - heated fermentation chamber
« on: February 07, 2012, 06:45:31 AM »
I use a small heat wrap like those available at Northern Brewer or B3 or Rebel Brewer and wrap the fermenter with reflective insulation (like that you use for a water heater) with a thermo well and digital temp controller. Works well, even down to 38 degrees and uses very little energy.

I've definitely looked into and am interested in this technique but issue is you can only do this with one fermenter unless you have more than one thermo well and dig temp controller. I'm usually doing 10 gal batches in two fermenters minimum, so that'd be at least two of everything. Plus sometimes i'm fermenting and carbonating and want higher temp.

I do two better bottles with the same batch and one thermowell immersed in only one fermenter. I figure they will both be the same internal temp, and according to the fermometer they are the same. Def a low teck approach that works and is cheap. I'll take a picture today and show you. I have a batch of single hop beer fermenting on my brewery floor right now wrapped in nothing but a piece of insulation with a Titans sweat shirt draped over the top and it has stayed at 66 degrees even at below 40 ambient temps.

5257
Going Pro / Re: Good Assistant Brewer for Possible Overseas Opening
« on: February 07, 2012, 06:15:05 AM »
+1. I'd totally do that if they were willing to pay for it.

5258
Ingredients / Re: english 2-row substitute
« on: February 06, 2012, 08:54:29 PM »
i think that for 12 gallons that is the right amount of roasted barley. Spot on looks like the traditional dry stout recipe to me. Dave must be thinking 5 gallon recipe.

I do agree that you probably can just skate with what you have. You could sub out a pound or two of victory for the two row to get a more complex malt flaor.

5259
Equipment and Software / Re: DIY - heated fermentation chamber
« on: February 06, 2012, 06:50:43 PM »
I use a small heat wrap like those available at Northern Brewer or B3 or Rebel Brewer and wrap the fermenter with reflective insulation (like that you use for a water heater) with a thermo well and digital temp controller. Works well, even down to 38 degrees and uses very little energy.

5260
Beer Recipes / Re: Single hop beer
« on: February 06, 2012, 01:22:06 PM »
My preferred si gle hop base beer is 100% Thomas fawcett Maris otter. It gives you a nice biscuity malt background without having any caramel malt in the way of the hoPs.

5261
The Pub / Re: The OFFICIAL AHA 4M's NFL BULL SH$%^&TER'S THREAD!
« on: February 06, 2012, 07:07:30 AM »
It was a good game. Glad the Giants won but it would have been an incredible drive and last minute comeback had Brady driven it down the field with 56 seconds left and won the game.

didn't see many of the commercials (or maybe I didn't p;ay attention) but from what I did see I thought they mostly stunk. Except the Great Dane burying the cat. I liked that one, especially being a dane owner.

The half time show was overproduced silliness. I swear I saw the one girl give the camera the finger. F#$k you too, b****!  ::)

5262
All Grain Brewing / Re: toasty flavor
« on: February 05, 2012, 09:58:20 AM »
I'm pretty sure there is a good portion of munich malt in the beer. I'm tasting it right now. Maybe I've got a bad batch but this one is really, really thin tasting and the head dissipates extremely quickly. Leaves me searching for more every sip. I also taste almost no roasted barley, which I think would make this beer much better, along with more body and mouthfeel. This is more like a schwarzbier than a stout, but not a very good schwarzbier.

5263
All Things Food / Re: Super Bowl Food!!!
« on: February 05, 2012, 06:16:48 AM »
I'm not making them for the superbowl but I did make my smoked hot wings with buffalo jerked sauce for a play off game a few weeks ago.

Easy to make, pick large wings (not those skimpy wings you get at restaurants) and salt and pepper and add a little dry rub of sage. Then slather them in your favorite hot sauce for 30 minutes or so whilst you fire up the smoker (I prefer hickory, or a blend of hickory and fruit wood). Once it is good and hot start smoking them. I smoke them for about 2 hours.

Meanwhile make the jerked buffalo sauce. Basically just hot sauce, butter, a splash of worschester (or however the hell you spell it) if'n ya want. Then grind up some all spice, a few shakes of cinnamon, and some mace. Once the wings are getting close to being times up dunk each one in the hot sauce and crumble a little blue cheese on each one and then broil them for 10-20 minutes to crisp them up a bit. Add fresh sauce and serve with blue cheese (or ranch if you are a wanker) and celery.

5264
It also helps to think of centennmial as a "super cascade". I like cascade well enough and it is a good sub for centennial (and vise versa) but I actually prefer centennial's aroma quality.

Definitely +1 to the sweet stout comments. On a beer like that I would personally use magnum just because it is cheap, abundant and provides a very clean bitterness, but if you want to use what you have go centennial because you will use much less and there will be less chance the hop flavor will emerge. Unless you are really talking about an American Stout.

5265
Yeast and Fermentation / Re: Way to maximize vanilla flavors from yeast?
« on: February 04, 2012, 07:38:11 AM »
WLP500 (chimay) fermented cool has some nice "vanillaish" characteristics. You could also add some vanilla beans, or just a quarter of a bean/pod. I think most would agree to go pod over extract.

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