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Messages - tschmidlin

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6961
All Things Food / Re: Tabasco Chipotle
« on: November 05, 2010, 12:15:33 AM »
No ones brought this condiment up- Sriracha. I bring four 17 oz bottles at a time to work. My colleagues call it "chinese ketchup". It's very potent but very tasty on just about anything.
Good stuff.  I like Tapatio sauce as well, Cholula is good too!

My kid's like Melinda's on just about everything.

6962
All Things Food / Re: vegemite
« on: November 05, 2010, 12:08:53 AM »
I would first wash the yeast to remove trub and bitterness that have settled with it.  Then I would pour it through a coffee filter to remove liquid and make a concentrated yeast paste.  Then add salt - a lot of salt based on the taste.  I think it has other flavorings too, so I'd add some onion powder and ground celery seed based on a list of ingredients I googled.  Sweeten it with DME or sugar.  The ingredient list also says "yeast extract", not yeast.  So after adding salt I might cook it a bit to kill the cells.  That will probably help turn it brown like vegemite too.

Let us know if you try it. :)

6963
Other Fermentables / Re: Milk?
« on: November 04, 2010, 11:54:35 PM »
I don't think I would like it carbonated, but that's me.  I like it sweetened with sugar and flavored with fruit. :)  Maybe try it in a blender with some frozen strawberries or mango.  Or blueberries.   ;D

6964
Commercial Beer Reviews / Re: Anchor's 2010 Christmas beer
« on: November 04, 2010, 11:49:01 PM »
Sounds like a keeper then . . . I usually get 6, drink one, and age the rest.  I had a 2009 one earlier this week.

6965
Beer Recipes / Re: Scaling Help Needed
« on: November 04, 2010, 11:44:12 PM »
496 gallons is close enough to 500 that I would just divide everything by 100.

Fermentables         Lbs
2-Row                   7
Biscuit                   2.2
Munich                  1.1
Victory                  .75
Black Malt              .5
Carafa III               .4
Molasses                .15

If you can't get any info on efficiency, start with that and see how close it is, tweak it from there.  If you can find some efficiency or alcohol content, then I would only change the 2-Row to hit the gravity for your system.

That's what I would do anyway.   ;D

6966
Equipment and Software / Re: New brew kettles
« on: November 04, 2010, 11:38:05 PM »
Awesome, congratulations!

6967
Equipment and Software / Re: wort chiller
« on: November 04, 2010, 11:36:49 PM »
hey guys thinking about trying to make my own chiller only doing 5 gallon batches right now is 25' long enough? also i have read alot of debate over solder whats the problem if its lead free? thanks 8)
It might be easier to buy than to make it yourself.  You'd pay $25 around here for 20' of 3/8 coil, plus the hose fittings and having to put it all together.  You might save a little bit of money, but probably not much.

http://www.learntobrew.com/store/item/10n6c/-_Chillers_Pumps/Immersion_Chiller_25_Feet_with_Garden_Hose_Fittings.html

6968
Yeast and Fermentation / Re: Growing up an alien wild yeast from scratch
« on: November 04, 2010, 11:26:44 PM »
How much yeast sediment are you seeing at the bottom of the container?

6969
Kegging and Bottling / Re: Dextrose (Corn Sugar) vs. Malt (DME) for Priming
« on: November 04, 2010, 11:23:42 PM »
I use whatever I have available, often table sugar. Since sucrose (table sugar) is a disaccharide, the yeast must produce invertase enzyme to break it down before it can be metabolized.
FWIW, sucrose can be hydrolyzed by maltase, not just invertase.   ;)

6970
Kegging and Bottling / Re: Root beer and kegs
« on: November 04, 2010, 11:15:46 PM »
Yes, you can clean it with caustic or other cleaners and replace the seals.  You don't have to throw away the root beer ones, save them for next time you make it.

That being said, I would have a dedicated soda keg if I made it with any kind of frequency at all.  :)

6971
All Grain Brewing / Re: Whey in Beer
« on: November 04, 2010, 11:06:14 PM »
There are a few things that will left in the whey to think about.

Protein -  Probably not head forming protein.  You might want to do a protein rest, maybe not.

Fat - how much depends on original percentage of the milk and if it was homogenized or not.  May affect head retention, may feed the yeast.

Lactose - will add a little sweetness and body to the finished beer.

I haven't tested it and can't give you specific advice other than to give it a try and see what happens.  :)

6972
Take it to a welding gas place and swap it out.  It will be faster than waiting a few days for them to fill it, plus they will deal with the testing.  It costs around $15 here for a 5 lb tank, and $20 for a 20 lb tank.

On google maps you can search for welding gas and a bunch of places should come up.  Call them and see if they'll swap.  The main places around here are Praxair, Airgas, and Central Welding.  You'll have the same or similar places in your area.

6973
All Things Food / Re: Ethnic and Regional Cooking
« on: November 04, 2010, 08:53:58 AM »
Is Pho King a chain?
I don't know, there's a few in this area so a small chain at least.  I don't know if they exist in other areas, but you can't beat the name.  ;D

6974
The Pub / Re: homebrew gifts
« on: November 04, 2010, 08:52:30 AM »
Yeah, without knowing him or his setup it's really hard to guess what he might want or need.  Can you ask any of his brew buddies?

My wife got me a new 3-gallon keg one time when we were dating, that was cool.  :)  She went to the brew store with me because she "had an errand to run" nearby.  Then she followed me around and asked about stuff until she figured out what she could get me.  Sneaky.   :)

6975
The Pub / Re: Possible Fermenting Buckets?
« on: November 04, 2010, 08:48:02 AM »
Buckets are not problem. I can get them for free.These just look so cool and they are stackable.

So are caskets...
Caskets are free?   ;D

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