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Messages - ajk

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All Things Food / Kimchi
« on: November 18, 2015, 04:06:28 PM »
I'm making kimchi (using this recipe) and am having trouble coming to terms with the idea of leaving something with shrimp in it out on the counter to ferment. I assume the salt and lactic acid keep the pathogens from growing?

All Grain Brewing / Re: toasted oatmeal stout
« on: November 17, 2015, 04:14:03 AM »
I have to toast oats for a good 45 minutes before I get appreciable flavor contribution that carries through to the finished beer. Hold back some raw oats so you can observe the color change. Toasting oats creates a lot of airborne dust; I can only do it when the family is out of the house.

All Grain Brewing / Re: Water Treatment for Export Stou
« on: November 16, 2015, 03:43:13 AM »
The acidity contributed by the dark grains most likely will result in a low mash pH and lead to harsh, acrid flavors. I usually target a pH of 5.6 for stouts to get a smooth, rounded flavor profile. I think Martin recommends pickling lime for this purpose rather than baking soda, but I forget the water chemistry reasons behind it.

Another approach is to hold off adding the dark grains until the sparge. That way they don't affect the mash pH, but you still get the roasts aromas and flavors.

All Grain Brewing / Re: Induction cooktop for wort boiling
« on: November 14, 2015, 06:59:29 AM »
Low-cost induction pots can be found. It doesn't necessarily have to claim to be induction capable. If a magnet sticks to it (firmly), it will work with induction.

I don't know what's the most powerful stove available. Mine is 3600 W and works great with an 8-gallon kettle full of wort.

Ingredients / Re: Oats
« on: October 29, 2015, 02:59:12 AM »
I use rolled oats (the Quaker kind, not quick oats), and if they're for a stout, I toast them in the oven for 45 minutes. I only do the toasting when no one's home because it releases a lot of dust that is unpleasant to breathe.

Ingredients / Re: specialty malts for brown ale
« on: October 28, 2015, 02:59:56 AM »
I agree molasses should be used only with a light touch if at all. I've tasted many brown ales I didn't want to finish because of the molasses. I'm a fan of Lyle's Black Treacle and brown malt.

General Homebrew Discussion / Re: Venting the boil
« on: October 28, 2015, 02:57:16 AM »
I vent out the wall of my basement using a rectangular duct. See this post for photos and other info:

What is the shelf life of peracetic acid? Could I keep a keg of it around the way I do StarSan? How safe is it? Gloves / eye protection required?

Beer Travel / Re: Beer and Food in Minneapolis/St.Paul
« on: October 15, 2015, 04:34:20 PM »
I'm don't live there, but my favorite place to go when I visit is Town Hall Brewery (on Washington Ave. South right off of I-35W) and Republic, right across the street.

Beer Travel / Re: Drinking my way through the Carribean
« on: October 04, 2015, 05:41:40 PM »
Also in Nassau, the last time I was there at least, you could buy a bottle of Guinness (the tropical foreign extra stout variety) in a grocery store and drink it in the street, as long as you kept it in a brown paper bag. Guinness and conch fritters on the beach.

Not sure if tropical stouts or liberal consumption laws apply to other Caribbean islands, but it's worth asking.

Yeast and Fermentation / Re: Kegged lager too soon?
« on: July 16, 2015, 03:12:24 AM »
Yes, the beer probably needed another week in the fermenter. Consider pitching more lager yeast (perhaps Saflager W34/70 dry yeast) and leave it at 65°F. You can use a hose quick-connected to the gas post as a blowoff hose (with the other end in a bucket of sanitizer) so you don't have to keep manually venting.

Yeast and Fermentation / Re: Accidental lacto infection; help needed
« on: July 16, 2015, 03:08:31 AM »

I sincerely hope I don't have to replace all the rubber in a keg that had my first sour in it. 
All the small keg parts (rubber, plastic, and metal) can be boiled. Hit the rest of the keg with a couple kinds of sanitizer if you want to be safe.


I have read a bit into induction heating and have seen some argue that US made induction pots are significantly better in terms of the induction elements built into the base.
I've not heard of this concept of a pot containing an "induction element." The pot I use with my induction unit is just stainless steel that's appropriately ferromagnetic, and it works great. My understanding is if a refrigerator magnet sticks to the pot, it's good for induction. Too basic?

General Homebrew Discussion / I like the Brewing Network, but....
« on: June 20, 2015, 02:44:23 AM »
In both the First and Final Rounds, six points are awarded for a first place, four points for a second place and two points for a third place.
Now that is weird and something I did not know. I only have one final round medal and don't expect to get another at the rate this hobby's growing, but I'd definitely be in favor of making the final round medals worth more points.
That said, I think the real solution is to bestow more stature and standing on the Radegast award. It's a fairly new award, so I understand why it isn't that way now.

The Pub / Re: Homebrewing and Children
« on: June 20, 2015, 02:38:52 AM »
When asked to identify a cylinder in preschool, my now-11-year-old said, "It's a can of beer!" (meaning a Corny keg). Her teachers though it was hilarious and then demanded I bring them some homebrew.

My younger daughter likes to "brew" along side me, using unopened bags of specialty grains, a spare pot, and a spoon.

I figure hiding brewing and drinking from my kids isn't playing the long game. Everything is an opportunity for education, even if it's by counterexample.

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