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Messages - Joe Sr.

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31
General Homebrew Discussion / Re: Low oxygen Brewing Now Has a Site
« on: November 03, 2016, 02:24:00 PM »
If I can ever find time to brew...

32
Yeast and Fermentation / Re: High Gravity conditioning
« on: November 03, 2016, 09:30:20 AM »
If oxidation is the concern, I believe bulk aging is preferable.  Less surface area of the beer will be exposed to the head space of the carboy.


33
The Pub / Re: Baseball 2016
« on: November 03, 2016, 07:11:20 AM »
Wow.  I wish I didn't have to work today...

34
All Things Food / Re: Goat Meat
« on: November 01, 2016, 09:04:20 AM »
It didn't come out as tender as I would have liked, but it was good.  Cut into small pieces and put into the chili.

I smoked it, then wrapped with foil and OJ.  The OJ either leaked out or cooked off...

I also did a chuck roast, which came out excellent.

35
The Pub / Re: Baseball 2016
« on: October 28, 2016, 12:52:07 PM »
I stepped out about 20 minutes ago.  Kinda quite but for the choppers.  But I'm still +/- a mile north of the field.  I didn't check if the bar across the street opened early.  We're in Uptown, so the bars don't typically open before the work crowd gets home.  Too many piss-bums and panhandlers.

36
The Pub / Re: Baseball 2016
« on: October 28, 2016, 12:26:50 PM »
Joe sr are u in the city? It is going to be a nice night for a Cubs game. I know what u r saying about wriglyville u couldn't pay me to be in those bars this weekend. Let them make their money on the kids while they can.


Sent from my iPhone using Tapatalk

Yes.  I live just north of Wrigley.  Straight up Clark Street about 3 or 4 miles.

My office is right at Montrose and Broadway, where Sheffield runs in to B-way.  Traffic gets crazy by 5 for typical night games so it will probably take me awhile to get out of here tonight.


37
The Pub / Re: Baseball 2016
« on: October 28, 2016, 11:53:56 AM »
Keep it rolling!  Like you were 22 again!

38
The Pub / Re: Baseball 2016
« on: October 28, 2016, 11:30:56 AM »
Ownership by the Tribune didn't help...

Choppers flying around right now.  Gonna be nice weather tonight.  If it's not too windy, fire pit and the game on in the back yard.

39
The Pub / Re: Baseball 2016
« on: October 28, 2016, 09:43:23 AM »
The bars that are charging are mostly full of tools anyway.  I went to Old Crow after a game earlier this year and it was like a college bar at a big 10 school.  Had to stand in line to get in etc.  Packed wall to wall.  I'd rather go anywhere else, but the crowd I was with went there.

I'll be home tonight with friends and a couple bottles of Dark Lord.

Tickets this morning were $1800 minimum.  I know people who are going and are willing to spend that.  Crazy. 

That price is for SRO tickets.  That's totally insane.

40
General Homebrew Discussion / Re: Old brewing magazines
« on: October 27, 2016, 05:29:00 PM »
really don't know why I still had them.

Because... Naked.

I have years of heavy metal magazine, many of the last year unopened and unread.

41
Yeast and Fermentation / Re: WLP540 - Slow attenuation?
« on: October 27, 2016, 02:30:32 PM »
WY3787 is the one to use.

Not if you're making a Rochefort clone...

3787 is a great yeast, but for me they're all style dependent.  For darker beers (dubbel, quad) I prefer Chimay or Rochefort.  Maybe 3787 for a quad.  I'd have to check my notes as I haven't brewed one recently.

There are definitely Belgian yeasts I think are better suited to lighter beers.  Ardennes in particular, but not the only one.

42
All Things Food / Re: Goat Meat
« on: October 27, 2016, 09:51:18 AM »
Perhaps I'll smoke it for a bit, and then see if I can braise it in a pan in the smoker...

I'll report back.  With photos. 

The place I was able to find goat meat has it sliced into portions about an inch thick, so I think it should cook rather nicely and won't need 12 hours like a pork shoulder.

43
All Things Food / Re: Goat Meat
« on: October 27, 2016, 08:59:24 AM »
There's a joint near me that makes braised goat meat tacos.  I believe they braise it in orange juice.  Maybe I'll see if they can give me some tips.

I'm thinking of adding it to chili, but I've got some vegetarian friends so it would need to be on the side.

44
The Pub / Re: Baseball 2016
« on: October 27, 2016, 08:39:02 AM »
We don't burn, we shoot.

45
All Things Food / Goat Meat
« on: October 27, 2016, 08:37:19 AM »
Anyone cook goat meat before?  I've got about three pounds I'm planning to cook and eat for Game 4 of the World Series.

I was thinking about smoking it or braising it.  Ideally, I'd like to combine the two somehow.  Get a nice smoky flavor and some bark, but have the meat completely fall apart like it's been braised.

If anyone has suggestions, let me know.  I have two pieces of leg and one small piece of shoulder (the guy at the meat counter kept calling it "arm."  Goats don't have arms.  WTF?).

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