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Messages - tumarkin

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46
All Things Food / Re: Hot ‘n Bothered Beer Mustard
« on: March 26, 2012, 06:30:50 PM »
I don't worry too much about grinding it fine, but then I like a rough, grainy textured mustard. You can always add more of the mustard powder and a bit more liquid to smooth it out if desired.

The nice thing about home-made mustard is that it's so forgiving. You can't go too far wrong - add a bit more unground or lightly ground seeds if you want it more grainy. Add a bit more ground mustard powder if you want it smoother. Add more peppers, ginger, horseradish, etc if you like a bit more bite. And you can always go back and adjust it after the fact if you really want - though I've never done that.

One of my more recent discoveries was that you can buy ground brown mustard seed as well as yellow. I hadn't seen that in the local stores until the last year or so. It's a nice addition as well.

The main problem with home-made mustard is that it disappears too damn fast, and all my friends want me to give them jars to take home.  Just like with beer, the best batches disappear way too quickly.

I've never made mustard by the galoon - but I'm thinking that might be necessary :-)

47
The Pub / Re: AHA joke thread
« on: March 10, 2012, 05:19:01 AM »
A real woman is a man's best friend.
She will never stand him up and never let him down.
She will reassure him when he feels insecure and comfort him after a bad day.
She will inspire him to do things he never thought he could do; to live without fear and forget regret.
She will enable him to express his deepest emotions and give in to his most intimate desires.
She will make sure he always feels as though he's the most handsome man in the room and will enable him to be the most confident, sexy, seductive and invincible...
 
No, wait... sorry.
       I'm thinking of whisky. It's whisky that does all that s***.
       Never mind



 
 

48
Events / First Annual Hogtown Craft Beer Festival
« on: March 04, 2012, 02:31:04 PM »
Hey y'all,

(Not sure if this is the correct place to post this, please move if not)
Our homebrew club, Hogtown Brewers, is putting on the first of what's to be an annual event, the 2012 Hogtown Craft Beer Festival in Gainesville, Florida. The inaugural event will be held on Saturday, April 14th at Kanapaha Gardens. Three of us, Alex Pries, Craig Birkmaier, and myself, having been spearheading our planning process for the last several months. Our website just went live for info & ticket sales.....  http://www.hogtownbeerfest.com

The event will be held at Kanapaha Gardens. This beautiful botanical garden will be an awesome venue, and one that will accommodate us as we grow the event in future years. Most of the festival will be out in the garden grounds, but we also have use of the Summer House for our VIP area and for seminars/presentations. There will also be music on an outdoor stage. The weather in mid-April should be perfect.

Our goals for the event are to:
      Promote and celebrate quality beer through craft beer offerings and pairings with local restaurants/caterers.
      Educate event attendees about craft beer and beer styles through seminars and discussions with professional brewers, experienced home brewers and nationally recognized beer judges.
      Recognize and raise monies to benefit our local charity co-sponsors – Alachua Conservation Trust and St. Johns Riverkeeper.

Attendance at this inaugural event will be limited to 1,500 total attendees, with the expectation that attendance will grow in successive years (although we always plan to have a limit to ticket sales to keep the event from growing out of hand). We plan to grow this event into a premier regional beer event. We'd like to invite you to join us for this first celebration of craft beer in North Central Florida. We've invited all the craft breweries (and many brew pubs) in Florida, as well as regional and national breweries. There will be no crap on tap. If the event grows & improves as we hope, you'll be able to say you were there for the start of a great beer festival.

Hope you can join us!
Mark Tumarkin
Hogtown Brewers
Gainesville, FL

49
The Pub / Re: Hey Denny
« on: January 20, 2012, 09:47:20 AM »
you guys are unConntrollable

50
Other Fermentables / Re: mead in competition
« on: January 15, 2012, 08:52:00 AM »
Yes - serving temp (for wine or beer) is dependent on the comp organizers, their specific situation & procedures. Many (but not all) comps will have some sort of refrigerated storage. But when the bottles are removed from cold storage, how they're delivered to the judging tables, how many entrants in a flight, etc all have impact on the serving temp. For example, the first entry judged in a flight is likely to be at a cooler temp than the last.

51
Equipment and Software / Re: Hop Spider
« on: January 08, 2012, 10:10:28 AM »
I wouldn't have a concern with leaving the immersion chiller in place for the full boil.... as long as the hoses were not connected. wouldn't want to expose them to the heat/steam for that period of time. just be very careful when attaching the hoses after the boil.

52
Beer Travel / Re: St. Augustine - stay?drink?
« on: December 19, 2011, 05:26:25 AM »
I live in Gainesville, just over an hour away from St. A, so just go over for day trips or to stay at a friend's condo - so no b&b recommendations. A1A is the only brew-pub in St. A, but JP Henley's is probably the best beer bar there. It's on the same block as A1A. I read a month or so ago that a new brewery was opening there, with a tasting room - but don't remember their name. Ask around about the new brewery, shouldn't be hard to find.

If you've got a car, it's less than an hour to Jacksonville, or Jax beach with several options - Seven Bridges, Bold City, Intuition, etc. Number of good beer bars, Kickbacks Gastropub has good food, lots of taps. Or a bit more than an hour to Gainesville. Swamp Head is a micro with a tasting room(check the web for their hours) or they'll be on tap in St Aug or Jax, I'm sure.

53
Homebrew Clubs / Re: homebrew club officer advice
« on: December 16, 2011, 05:34:51 AM »
Learn to appreciate the "zen" of herding cats.

54
The Pub / Re: Word of the year
« on: December 15, 2011, 03:56:28 PM »
just think, Denny, maybe someday your picture will be next to the word in the dictionary. ;D

55
Wood/Casks / Re: How long can I reuse a barrel?
« on: December 06, 2011, 04:09:38 AM »
scottish whisky has traditionally been aged in either sherry casks or bourbon barrels. over the last number of years, there has been an increasing trend in aging whisky in barrels from a wide variety of wines (port, chablis, burgundy, etc) and from other spirits (calvados, rum, brandy, etc). this is known as finishing. this trend is also showing up in beer as well.

check around in the wine industry and you may find it's easier to source barrels than you expect.

56
Yeast and Fermentation / Re: not brewing yeast but . . .
« on: November 27, 2011, 10:51:57 AM »
interesting, but the article makes it sound as if it was a big mystery. this certainly sounds like the same black mold that is found around whisky aging warehouses in Scotland. always has been & is well known.

57
yeah, baby, this is the bomb......

Cranberry Sauce with Port & Tangerines
1 (12-ounce) bag fresh or frozen cranberries
1/2 cup sugar
1/2 cup ruby Port
3 (3- by 1/2-inch) strips tangerine zest
1/3 cup tangerine juice (from about 2 tangerines)

Bring cranberries, sugar, Port, and zest to a simmer in a small heavy saucepan over medium heat, stirring until sugar has dissolved. Simmer, uncovered, stirring occasionally, until cranberries burst, about 12 minutes. Remove from heat and stir in juice. Cool completely.  Cranberry sauce can be made 1 week ahead and chilled in an airtight container

I've also made a variation where I subbed 1/2 cup of reposado tequila & 1/4 cointreau for the port. Both are good, and were liked by everyone at the table, but I think the port version is the better of the two. If I recall, the original recipe called for 3/4 cup sugar, but still plenty sweet with 1/2 cup. You might want to do both, or a double batch of the port version - great with leftovers!

58
The Pub / Re: Google Streetview takes you inside an LHBS
« on: November 11, 2011, 06:36:31 AM »
also check out new advances in 3D mapping technologies by C3 Technologies. They were just recently purchased by Apple, so look for big improvements on iPhone mapping to come. we're really catching up with sci-fi, walking your avatar through the online LHBS and buying products probably is not far off. smelling the hops may be a bit farther out, but certainly conceivable. though aroma is pretty damn complex. meeting each other in a virtual pub and talking/seeing each other isn't that far off. tasting the beer? may take longer.

59
All Things Food / Re: Hot ‘n Bothered Beer Mustard
« on: November 01, 2011, 05:03:47 AM »
I'm resurrecting this old thread. I've been contemplating some homemade mustard, but with a less is more approach. Maybe just yellow, brown and vinegar. I do see some using mustard powder, is it somehow different than taking the seeds to dust?

don't know if it's different or not. I've only ground the seeds after soaking, not dry. I've tried doing really simple mustard versions but found that I like the spicy complexity of adding other heat/flavor sources (horseradish, ginger, hot peppers, etc). YMMV

60
The Pub / Re: Beer drinking and brewing music
« on: October 25, 2011, 05:01:29 PM »
you can listen to the new Tom Waits album in its entirety right now on the NPR website...
http://www.npr.org/2011/10/23/141565981/first-listen-tom-waits-bad-as-me

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