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Messages - tschmidlin

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Yeast and Fermentation / Re: Smack pack already swelled on arrival
« on: October 13, 2010, 02:05:00 PM »
Yes, make a starter it should be fine.  But also notify the shipper, because either the pack was defective or their yeast shipping procedures are.  They may give you a refund or replacement pack, whether you can use the yeast or not.  It's worth a shot.

SWMBO's out of town, so I'm playing single dad all weekend.  Does that mean I'll be brewing a lot, or not at all?  ;D

All Things Food / Re: Leave Room For Dessert.
« on: October 13, 2010, 09:23:24 AM »
Was this an upright castle, or was it more of a flat thing and the castle was in the icing/decorating?  Got any pictures?

Not professionals, but it sure tasted good. 
I love it!  Great idea for the inverted cones for towers.  :)

All Things Food / Re: Leave Room For Dessert.
« on: October 13, 2010, 09:02:43 AM »
My son and I took 1st place in our Cub Scout Pack Dad and Lad Cake bake last year ( no female assistance allowed and everything has to be edible, including the decorations ).  We made a Hogwarts castle.

I guess it helps that my mom used to bake up a storm when I was a kid...I guess some of it rubbed off.
I don't bake much because I don't really crave solid dessert, a nice glass of barleywine or RIS almost always sounds better.  But I admit to being fascinated by gingerbread house and other construction projects using food.  Was this an upright castle, or was it more of a flat thing and the castle was in the icing/decorating?  Got any pictures?

All Things Food / Re: Poor Man's Metamucil
« on: October 13, 2010, 08:56:38 AM »
And Janis is one of the authors of the paper!  Fifth out of six authors still counts for the cv Janis. :)

Other Fermentables / Re: Milk?
« on: October 13, 2010, 08:45:17 AM »
I picked up a used 3-tier converted keg system as my first all-grain setup.  It works well for 5 or 10 gallon batches, as long as the gravity isn't too low (for 5) and too high (for 10).  I normally do 10 because I don't get to brew as often as I'd like, it's hard to find 6 straight hours to myself on a regular basis.  But when my wife takes the kids out of town for the weekend I might brew 20-30 gallons, so that on top of what I can normally squeeze in means sometimes I'm overflowing with beer.

Kegging and Bottling / Re: Kegged Pale Ales & More Head?
« on: October 13, 2010, 08:33:26 AM »
I haven't seen your other recipes, but hops aid head retention.  If this beer is more highly hopped than the other beers you have on tap, that would explain it.

Other Fermentables / Re: Milk?
« on: October 13, 2010, 12:47:54 AM »
Yeah, the only problem is one gallon isn't that much reward for the work.  2.5 gallons is still a manageable amount of beer to brew and drink and it allows for experimentation, not to mention you can easily (but not cheaply) get kegs for that size batch.  The 10 gallons I often brew is really too much for most of the beers I do.  For some though, it's not enough :)

Other Fermentables / Re: Milk?
« on: October 12, 2010, 11:57:57 PM »
It's definitely a challenge to get through all of the beer I make, but I have friends who like it a lot so that helps.

In line with what euge was saying cap, you should think about doing some 1-gallon batches.  It's still a lot of fun, and everything boils and chills faster.  Plus there's less beer to drink.  The carboys are cheaper too :)  You can build yourself an entire all-grain 1 gallon setup for under $20, assuming you have a standard kitchen equipment.

The Pub / Re: Raise a Pint of Something
« on: October 12, 2010, 10:37:38 PM »
It was 17 days before they knew they were alive, surviving on 2 days worth of rations.  It's not some cramped space down there though, they had a lot of room.  One of them was running 5 miles a day.  3 rescuers are in, 3 miners are out.  Amazing. :)

All Things Food / Re: Leave Room For Dessert.
« on: October 12, 2010, 10:32:58 PM »
Another pie idea swirling in my head is an avocado custard pie. I know I can make it taste delicious because I make awesome avocado shakes. Im just affraid it will turn brown. I want it to stay green. Wonder if there is something I could add?
Typically it will turn brown because it is getting oxidized.  Acid like lemon or lime juice might help, but I'm not sure it will hold up to the baking.  I don't have a lot of experience with that.

One that is really good and old fashioned is the regular potato pie. I got that recipe from that old cook book I had from the 1800's. The custard filling is made with mashed potato, eggs, sweetened condensed milk and vanilla. Makes for a nice looking tasty pie and people go nuts trying to figure out what it is.
That sounds tasty, what else goes in it?

The Pub / Re: Raise a Pint of Something
« on: October 12, 2010, 03:04:07 PM »
From what I've heard, it's more like "who doesn't want to be the last one in the hole".  I think they'd all like to make sure everyone else gets out first.  Shouldn't be long now, but it's supposed to take up to 48 hours to get all of them out.  I can only imagine . . .

All Things Food / Re: Poor Man's Metamucil
« on: October 12, 2010, 01:24:44 PM »
That was an awesome SNL skit. :)

I'm a big fan of pea soup, we're getting in to that season again here.  Dal is cheap too.  And it might be blasphemous down where you live euge, but a hearty bean chili can easily be turned into soup with some broth added.  Red beans and rice - use brown rice and make it runnier.  There's ton's of stuff you can do.  Even a brown rice risotto soup with beans . . .

Beer Recipes / Re: 30 Year Beer Recipe
« on: October 12, 2010, 01:15:57 PM »
Looks awesome Drew, I should have done something similar.  Maybe I'll need to do a 26 year beer, cut it down to 52 lbs of Maris Otter :)

All Things Food / Re: BBQ Style
« on: October 12, 2010, 09:15:51 AM »
That's quite a feast deepsouth, I'm getting hungry again . . .

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