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Messages - tumarkin

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The Pub / Re: Distilling
« on: October 16, 2010, 05:58:29 AM »
Maybe half a gallon of rotgut.

Absolutely don't agree. First of all, you'd likely get about a gallon, and it could be quite good. Distillation technology is very old and pot stills are very simple. Home distillation of potables is illegal but with a little learning & care, you can produce quite enjoyable drink that won't make you go blind.

General Homebrew Discussion / Re: Beer in the Bible
« on: October 15, 2010, 12:16:53 PM »
So, if you were to 'cast your bread upon the waters' with the intent of making beer...... how would you go about it? Recipe? Techniques? Yeast or Spontaneous?

All Things Food / Re: Sourdough Time!
« on: October 15, 2010, 11:03:03 AM »
Good luck!

I have something similar in my fridge. I need to wake it.  :o

damn, I must be growing up (or at least older). I can remember a time when I opened my fridge carefully in fear of waking some of the life forms in there.  :D

Commercial Beer Reviews / Re: Delerium Tremens
« on: October 15, 2010, 05:42:40 AM »
Delirium doesn't age well, it forms some nasty looking globules if held. Kwak does the same thing...try to drink soon after you buy. The taste doesn't change so much as the appearance will...

Don't know that I agree with this. I've had vintage examples of both Delirium Tremens & Delirium Nocturnum. It's been awhile, but I don't recall any globules or floaties in either. I do remember that the Nocturnum, especially, benefited greatly from the aging. I developed a lot more complexity due to the aging/oxidative processes. Loved it!!

All Things Food / Re: Leave Room For Dessert.
« on: October 13, 2010, 04:07:20 AM »
I'm not much of a baker, but I do make a habanero pumpkin pie... usually for Thanksgiving. Almost ashamed to say it, but it starts with Libby's canned pumpkin & a frozen pie shell. However, I spice it to my taste, not the recipe on the can, and I add some finely diced habanero. The amount varies depending on whether it's for my consumption or for the TurkeyDay table.

You'd be surprised at how well this combination works. Keep it restrained and even non-pepper lovers go crazy for it. The fruity habs mix with the pumpkin flavor in a really nice earthy way. Discard the seeds & the inner membrane, use just the walls of the pepper. You'll still get plenty of heat, but more of the distinctive hab flavor (this is generally true with any hot peppers). Most folks go for the heat, but I like the pepper flavors. You can always get as much heat as desired by using another pepper.

My wife's the baker. She recently made an incredible tiramisu for my birthday. She bakes the biscuit herself, rather than using lady fingers. She uses both turkish & regular dried apricots, killer chocolate, and Zaya (my favorite rum). I'll see if I can dig up a good picture from the birthday dinner.

Beer Recipes / Re: 30 Year Beer Recipe
« on: October 12, 2010, 01:20:34 PM »
damn, when you have to break into a second bag of grain to complete your grain bill for a single ingredient; then you KNOW you're not messing around. Why the 90min mash? Just to make sure that massive grain bill is fully converted?

Beer Travel / Re: Chicago this weekend
« on: October 12, 2010, 07:42:18 AM »
I was in Chicago about a month + ago and met Peter Crowley at Goose Island. He used to brew for Rock Bottom & is opening a new brewpub called Haymarket Pub & Brewery. Probably open now, in the Loop area.

Binny's has a pretty good selection of beers (and some great single malts!), right across the street from Goose Island. They also have a number of other locations, but I know that one is great.

Beer Recipes / Re: Date/Fig infused belgian dubbel
« on: October 12, 2010, 07:36:50 AM »
I can't say for sure without tasting it myself, but, I doubt it would be fair to enter as a regular dubbel -- you've significantly fruited the beer, which might put your beer at an unfair advantage, or even a disadvantage if it tastes TOO fruity.  I would enter it as a 16E Belgian specialty, and let the judges know what you all put in there, assuming you can taste it, of course.  If you can't taste a particular ingredient, then don't even mention it to them.  I've done this before where I had a spiced Biere de Garde with vanilla, nutmeg, and black pepper.  But all you could really taste was the nutmeg, so that's all I mentioned to them.  Sure enough, the judges found all sorts of nutmeg flavor but no one mentioned anything about vanilla or spiciness.  This is really key -- tell them what it tastes like so that you'll meet their expectations.  And if none of the fruit is quite obvious enough, then yeah, go ahead and enter as a regular dubbel.  But assuming it is tasting fruited, then you really should enter as 16E Belgian specialty.

+1 -
Don't set yourself up for failure by mentioning flavors/aromas that aren't discernable. I agree that if the fruit contribution is apparent then enter in Specialty, otherwise stay with the regular style category.

Kegging and Bottling / Re: Kegged Pale Ales & More Head?
« on: October 12, 2010, 07:07:18 AM »
if this is only with your pale ales, seems you've got two options......

adjust your recipe or brewing techniques on the pale ales to reduce the amount of head (ie cut back on cara grains & other head enhancing grain in your recipe, etc) or on the serving side, put a longer length of hose on your pale ales.

Well, my girl is gone. Not much else to say.  Thanks to everyone who has supported me here.  I guess I'll be brewing the first version of this beer pretty soon.

Really sorry to hear this. Even though you've know it was coming & had time to say goodbye, I know that doesn't make it easier. Good luck with your beer, I did the same thing when my rottie Max died. Every time I'd crack open a bottle of Good Dog Max pale ale, it was like drinking a toast to his memory. Slainte.

Kegging and Bottling / Re: She's nearly done!
« on: October 11, 2010, 05:32:25 AM »
I've also experienced mold in my keggerator. Not in a basement, but inside an airconditioned home (in FL). I started using a  defumidifer granules/powder that I picked up at Home Depot. Been awhile since I used it as my freezer eventually died & haven't replaced it. I would still occasionally pull everything out of it & clean it up.

Another humidty caused issue besides mold is rust. I've seen freezer keggerators start to rust - starting with scratches, and progressing as rust is wont to do. If you see any rust starting, clean it up & paint with enamel appliance paint. 

Ingredients / Re: Secondary additions - sanitation questions
« on: October 08, 2010, 11:25:06 AM »
I'd be more likely to toast them and soak them in alcohol for a while, then dose when packaging.

hmmmm..... if you're going to soak them in alcohol, try using a nice rum.
rum-cocoa nibs-hazelnut.... that could be a killer combo.

Beer Recipes / Re: Thanksgiving beer
« on: October 07, 2010, 01:40:37 PM »
Sometimes I skip the beer and head straight for the Scotch. 

Amen to that.

This where my brothers and I usually end up. +1

Beer with dinner, scotch after..... thanksgiving is all about excess :-)

All Things Food / Re: Ethnic and Regional Cooking
« on: October 07, 2010, 12:23:15 PM »
We can drive over to the FL gulf coast (about an hour or less from Gainesville depending where you go) and go out snorkling on the flats for scallops, Easy depth of 3-6'. They are so cool as they spurt across the sand trying to escape, but still pretty easy to get your limit. They are the smaller bay scallops.... my niece calls them sea marshmallows. Lots of yummy things you can do with them.

Is there any safety issues with a CO2 tank on the outside in a garage during the summer in the South?  I've recently moved to Louisiana and was thinking of building a kegerator and in might be in the garage.

No safety issue as far as reasonable summer temps (my garage in FL gets quite hot). The big safety issue with CO2 tanks, at any temp, is for them to get knocked over and break the regulator. Worst case they turn into a big bottle rocket.... scary!  Putting a safety cage around the regulator is a good move.

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