Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Messages - tumarkin

Pages: 1 ... 3 4 [5] 6 7 ... 43
Wood/Casks / Re: How long can I reuse a barrel?
« on: December 06, 2011, 11:09:38 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.

Yeast and Fermentation / Re: not brewing yeast but . . .
« on: November 27, 2011, 05:51:57 PM »
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.

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!

The Pub / Re: Google Streetview takes you inside an LHBS
« on: November 11, 2011, 01:36:31 PM »
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.

All Things Food / Re: Hot ‘n Bothered Beer Mustard
« on: November 01, 2011, 12:03:47 PM »
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

The Pub / Re: Beer drinking and brewing music
« on: October 26, 2011, 12:01:29 AM »
you can listen to the new Tom Waits album in its entirety right now on the NPR website...

Kegging and Bottling / Re: Keg maintance
« on: October 24, 2011, 01:20:20 PM »
good advice above for the functional aspects. just for appearance, if you want to get rid of the "crody" look; Bar Keepers Friend (it's non-abrasive) and a green scrubby pad work wonders.

Beer Travel / Re: Alaska Tour in the Planning Stages
« on: October 07, 2011, 09:47:59 PM »
Midnight Sun in Anchorage!!!!

Ah, but craft beer IS a threat to, and is certainly perceived as such by big beer. Just look at the continuing downward trend of big beer's percentage of the beer market, and craft beer's continuing increase in share if you you need confirmation of this threat. And it's not "starting to be a trend", but rather a continuation of a long established practice. Doesn't make it right, or justified, but it's certainly part of the capitalistic system to fight in any legal way to keep/make your product successful. Just a damn shame they have to resort to these methods.

General Homebrew Discussion / Google Beer
« on: October 01, 2011, 11:46:09 AM »
No, I don't mean search on 'Beer' in Google..... drink it up.

Hey Drew, can you share a beer virtually?

The Pub / Re: re Entry
« on: September 24, 2011, 11:29:11 AM »
Think the cases of Russian spontaneous combustion are also a case of too many potatoes, though in a distilled form? Nah, most of the Russian vodka is cheap crap, the product of column or continuous distillation of grain or even cheaper sugar sources. On the other hand there are some great Polish potato vodkas and they're not spontaneously combusting from it. Maybe it's just an Irish thing.

My best advice.... If you start to spontaneously combust, douse yourself with Guinness. On second thought, probably too late after you wait for the perfect pour. Maybe there's a good purpose for the quick pour or the widget cans?

The Pub / Re: Visitor just passing thru (pic)
« on: September 21, 2011, 10:23:59 AM »
It's called a vinegaroon.
Never heard of them, thanks for the lesson :)

But how do you carp your pants?
Is that a fish in your pants, or are you just happy to see me?

Equipment and Software / Re: Propane burners and soot
« on: September 17, 2011, 12:06:37 PM »
won't help to eliminate the soot (proper adjustment is your best hope there), but before you put the kettle on, pour a little bit of liquid dish soap on the bottom of the kettle then rub it around with your hand till coats the entire bottom and an inch or so up the sides. maybe a bit higher on the sides if you're getting soot there. it will make cleanup a breeze. old trick for cleaning camping cookware.

Kegging and Bottling / Re: Smaller than 12 oz. bottles
« on: September 11, 2011, 12:45:58 PM »
If you judge or steward at competitions, you can ask for (and often receive) the empty small bottles that have been sent in to the comp.

The Pub / Re: Presenting... Doughboy Brewing Company!
« on: September 09, 2011, 10:50:18 AM »
Live the dream, man. Best of luck!!

Pages: 1 ... 3 4 [5] 6 7 ... 43