Good idea, but the farthest I've gone is colored ribbon tied around the handles. All our club kegs for NHC club night had bright green ribbon. They were very easy to spot in the crowd while everyone was straining to read the paper labels.
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Hehe, yeah. My kettle has a screen. I've only done this once and I wound up pouring everything into the fermenter. Better to add after primary? Never tried it. Actually, I'm wondering if the powder and nibs contribute the same flavor. May not be any reason to use both.Nesquik is mostly sugar. According to the nutrition info, 13g of each 16g serving is sugar (that's 81%). Most of the other ingredients you don't need in beer either, but nothing that will hurt fermentation. The sugar means you'll have to add at least 5 times more nesquik by weight to get the same chocolate flavor. Also, the chocolate flavor is from - cocoa powder. So I'd stick with the unsweetened cocoa powder, which is entirely cocoa.
You can add cocoa powder at the end of the boil. It will turn into sludge in the bottom of your kettle. Bad news if you use a counterflow chiller or have any sort of screen in the kettle.
Are you adding any coffee? I'd add 1 or 2 ounces of whole coffee beans after primary fermentation for subtle coffee flavor.
That explains why the last time a buddy and I used 4 oz cocoa powder at the end of the boil I had a clog. I use a hop stopper and a plate chiller.
Would it then be better to add after primary has finished when I add the cacao nibs?
Which is a perfect transition to ... you live in Chepachet? My father-in-law owns The Old Post Office, an antique store in 'downtown' Chepachet (in the old post office building as a matter of fact).I made a 2-gallon batch. Half got regular cheese salt as normal and is being used for pizza/pasta/etc. The other half got truffle salt and is getting mainlined to my arteries as we speak. Fresh, homemade, truffle mozzarella is exactly as awesome as it sounds.I'll be stopping by.
As long as you bring beer, we're cool
I saw a Colorado chef on Travel channel show (Meat) today make them with country-style ribs. Looked dead simple. She did it in a dutch-oven stove-topA Honduran girl I know makes them with country style ribs. They are awesome! Marinated with some sort of sour oranges too.
I made a 2-gallon batch. Half got regular cheese salt as normal and is being used for pizza/pasta/etc. The other half got truffle salt and is getting mainlined to my arteries as we speak. Fresh, homemade, truffle mozzarella is exactly as awesome as it sounds.I'll be stopping by.
I agree. There's nothing wrong with members or potential members asking what goes on.Yes. This.[mod edit]
If you like a product buy it. If you don't like a product don't buy it. The choice is yours. You can help determine the success or failure of an enterprise. Vote with your dollars.
No one is forcing you to participate.
There you go getting your shorts in a bunch about people getting their shorts in a bunch. It's a vicious circle.
But seriously, I understood the OP to be requesting more information about the product, not bashing it in anyway. I don't think any of us on the forum (well most of us at least) feel that we're not getting our money's worth out of being members, but I also don't think a request for basic financials is out of line. If it answers peoples questions, that's great and we have less b****ing. If it makes people raise questions, that's their right as members isn't it? I assume that there are reasonable answers to reasonable questions.
FWIW, if I received an AHA annual report I'd probably toss it into the recycling along with all the others. But someone must read that stuff or they wouldn't print it, would they?
Me too. I love them and they are made by all-clad too. About 12 years old now and I don't imagine I'll ever have anything else.I have had the Emril collection for almost 10 years now and it works great for me. I also like that diamond plated stuff for skillets. I dont think these are too expensive (all gifts) but they have lasted me quite some time and still sturdy.We have these as well. There was nothing in the set that we don't use. They are very robust as well.
Hi,I also use a peeler to get nice thick zest strips. I found a serrated peeler at the kitchen shop that works really well. The serrated edge cuts through the skin easier than my straight edge peelers.
I have added 1.5 ounces of fresh orange zest to my orange ale in the secondary and also in the keg. I prefer to use it in the secondary for about a week. I use a vegetable peeler to peel the zest in strips that are big enough to not need a bag to contain them. BTW, it takes 3 Valencia oranges to get 1.5 ounces of zest in my experience. I have not tried the vodka tincture, but I don't think it's really necessary. Good luck with your efforts!