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Messages - gmwren

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31
All Things Food / Re: Carnitas
« on: January 03, 2014, 08:26:28 AM »
Man, this is giving me an itch to cook. I'm going to need to figure out a "light" version, though since I'm trying desperately to lose the extra weight I've put on this year (and then some). I'll probably start with a pork tenderloin braised in Mojo with a little olive oil. Then I'll cut it into some large chunks, pan sear, maybe throw it back into the oven in the skillet for a bit, then shred it up. The key is going to be figuring out how to keep it moist without adding too much fat back in. Hopefully the acid in the Mojo will help a bit.

The Mojo is a great source for that light citrus orange flavor. After braising the cubed meat, (don't trim the fat) shred it to your desired size. Reduce the braising liquid until thick, toss with the pork and then crisp it under the broiler on a wire rack cooling tray over a rimmed baking sheet. Much of the grease drips away this way, but enough is present to aide in crisping.

32
The Pub / Re: Whiskey
« on: December 27, 2013, 07:55:41 PM »
Thanks for the recommendation on Eagle Rare. I was never a Bourbon fan until now. Anything else similar and maybe cheaper?

Doing a Hot Scotchy tomorrow morning with some first runnings of a Wee Heavy and Dewar's.

33
Equipment and Software / Re: oxyclean
« on: December 20, 2013, 08:01:07 AM »
I purchased some TSP, but I had to go online for the MSDS to see the ingredients. No mention of Sodium Metasilicate. It does contain TSP dodecahydrate and sodium sesquicarbonate (sodium carbonate.)will this work with the oxyclean or do I need to find the stuff with the Sodium Metasilicate?

34
Equipment and Software / Re: Winter Fermentation Chamber
« on: December 04, 2013, 07:33:09 AM »
Sometimes called Passive Refrigeration. It has been available for commercial coolers for awhile.

35
General Homebrew Discussion / Re: Dishwashing detergent
« on: December 03, 2013, 03:26:31 PM »
From pg 48 of the Draught Beer Quality Manual

Testing for “Beer-Clean” Glass
Beer poured to a beer-clean glass forms a proper head
and creates residual lacing as the beer is consumed.
After cleaning, you can test your glasses for beer-clean
status using three different techniques: sheeting, the
salt test, and lacing. Let’s review each technique.

1. Sheeting Test: Dip the glass in water. If the glass is
clean, water evenly coats the glass when lifted out of
the water. If the glass still has an invisible film, water
will break up into droplets on the inside surface.

2. Salt Test: Salt sprinkled on the interior of a wet
glass will adhere evenly to the clean surface,
but will not adhere to the parts that still contain
a greasy film. Poorly cleaned glasses show an
uneven distribution of salt.

3. Lacing Test: Fill the glass with beer. If the glass is
clean, foam will adhere to the inside of the glass in
parallel rings after each sip, forming a lacing pattern.
If not properly cleaned, foam will adhere in a
random pattern, or may not adhere at all.

36
General Homebrew Discussion / Re: Thermometers?
« on: December 03, 2013, 07:38:41 AM »
Glass lab thermometer. Very accurate, fast reading, and costs ~$7.

All of my so called NIST-traceable lab thermometers were way off at both ice bath and boiling tests. But they were cheap and fast. I now use a Thermapen, but wish AmandaK's upgraded RT600C was available when I purchased it.

37
The Pub / Re: Another reason I don't want to be a commercial brewer...
« on: November 22, 2013, 11:55:16 AM »
You mean the dent in the fermenter?  I wonder what they hit it with too.

No. The ladder in the corner. Think of all the OSHA classes that went with it.

38
Ingredients / Re: simcoe
« on: November 13, 2013, 06:34:32 AM »
Quote
You have to use it and see for yourself. I like it, my wife does not.
  +1

I think it is about personal smell/flavor.  And I really do believe the ability to detect cattiness and dankness is genetic to some degree.  For me, simcoe is all cat-pee and I will avoid using it. In fact, I know of award-winning commercial beers that generously use Simcoe and I nearly gag when smelling/tasting, while the person next to me is in hop euphoria. I am not arguing with those that love the aroma and flavor.  I'm sure that's what they experience.  So, long story short, use your own judgement.  And there are a lot of commercial beers to help with Simcoe research ;)

We all have different thresholds for 4MMP, which is the cat pee compound. Many women are sensitive to it. I generally get pine and citrus, but if it is really skanky, I see what the wife is objecting to. Full disclaimer, I clean the cat boxes in our house.

So where in the brewing process is the 4MMP most pronounced? Long boils? Whirlpooling?, Dry hop? Does hop terroir affect this? What is the flash point? I like this hop when the cat pee is VERY subdued, so there has to be a way around it.

39
Equipment and Software / Re: how to connect to natural gas
« on: August 22, 2013, 05:45:18 AM »
Look for something called Corrugated Stainless Steel Tubing (CSST). It will have a yellow plastic covering. My local "Blue Box" home center sells a 25' kit that includes fittings, Teflon tape and leak check fluid.

40
Will StarSan in any concentration level work? I just scrubbed a couple of small rust spots off the bottom of a keg and I always have StarSan available.

41
The Pub / Re: The dangers of dumb-assery
« on: August 19, 2013, 05:53:49 PM »
Gee, I hope my LHBS starts carrying beaver anal glands...

42
Equipment and Software / Re: Pump disconnects
« on: August 12, 2013, 06:54:23 PM »
Polysulfone is probably a very bad choice on a brew kettle.

They work very well.

43
All Grain Brewing / Re: Mosaic
« on: August 01, 2013, 06:00:26 AM »
I've only used it as a dry hop in IPAs and IIPAs. I give it at least a week at room temp then I chill to serving temp. I get an intense dank grapefruit with some hints of citrus and pine. As a test, I dry hopped one keg with Mosaic and a second with Cascade and Amarillo. The Amarillo is obvious and does a wonderful job of muting the dankness of Mosaic. I now use 50/50 Amarillo to Mosaic based on blending tastes.

I would be interested in how others have used this hop including where in the boil, at what temp were you using it whirlpool, etc.. What flavors/aromas are coming out based on usage.

44
If you are using a picnic tap, the frequent opening of the lid to pour a beer is the major source of your problem. A small fan will help the circulate air to the Eva-dry unit and increase it's efficiency as well as stabilize the temps in the freezer.

45
The Pub / Re: Budweiser Isn't what it used to be...?
« on: July 28, 2013, 03:01:07 PM »
Back in '74 our German exchange students unanimously said Budweiser was the closest beer to what they drank back home. It wasn't the same, but closest. 15 years later, I couldn't believe anyone would think of saying that as I was living over there for the next 5 years. Must have been a heck of a change that occurred at some point.

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