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Messages - tygo

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2596
The Pub / Re: What do you like besides homebrew
« on: November 21, 2009, 08:43:36 PM »
I read.  Or at least I used to.  I'm getting back into brewing because I really don't have a good answer to this question.  I spend time with my son and wife, work more than I should, and I'm in an EMBA program which takes up a huge amount of time.  I decided I needed to have something which was fun for me and didn't involve revenue recognition, weighted average cost of capital, or dirty diapers.  I probably won't get to brew as frequently as I'd like to but I'm damn sure going to try to get in as much as I can.

2597
Equipment and Software / Re: Brewing Software
« on: November 21, 2009, 08:37:25 PM »
Just downloaded the trial version of beersmith and input the ESB recipe I'm planning on brewing.  Everything looks good. I've got the strike water quantity calculated but I don't see an option to calculate the sparge water volume and temp.  I'm batch sparging btw.

2598
Equipment and Software / Re: Brewing Software
« on: November 21, 2009, 05:56:58 AM »

2599
The Pub / Re: What's for dinner?
« on: November 20, 2009, 07:12:00 PM »
I agree cap that the crock pot doesn't put forth the A quality meal but it sure is convenient.  I don't have a pressure cooker and even if I did my wife and son get home well before I do and I wouldn't have the time to do up a nice roast, for example, for dinner on a regular weekday night.  I just made a roast in the crock pot yesterday.  Spent about 20 minutes in the morning seasoning and searing the roast, popped it in the crock pot with the necessary spices and veggies, and bam, when we walk in the door we have something resembling a home cooked meal.  Otherwise, with our schedule it ends up being microwaved chicken nuggets and mixed vegetables.

Anyway, for dinner tonight:  Roasted breaded porkchops

1 - 1/2 inch chops with the bone in
Take 2 slices of white bread and a shallot roughly chopped and throw them in the food processor
Add finely chopped Parmesan cheese and dried parsley along with a couple teaspoons of olive oil
Spread on a baking sheet and bake at 350 for maybe 4 minutes.  Do not overbake.

Wash chops, pat dry, rub all over with sea salt and fresh ground pepper.  Coat with dijon mustard as the wetting agent (don't be shy, slather that stuff on there) and then coat with the prepared breadcrumbs.  Back into the oven for about an hour at 350.  Pure heaven.  I'm very sated right now.

2600
Ingredients / FWH in an ESB
« on: November 19, 2009, 10:47:59 PM »
I posed the question in nicneufeld's thread but it was kinda a hijack (sorry) and I'm interested in everyone's input both on the subject of FWH and my specific question, so:

Slightly off topic but what do you guys think about using EKG as FWH in an ESB instead of the normal aroma addition?

The only response so far was:


I wouldn't do it, though that's just me as I really don't like FWHing.

but in any case, FWH is a bittering/flavor hop charge, not an aroma - in fact, you get very little, if any aroma from them, so it would definitely not be a good sub.

And thanks Blatz for the reply.  Just curious if anyone else has any experience to add.

2601
Kegging and Bottling / Re: Keg, bottle or both?
« on: November 19, 2009, 05:56:10 PM »
I made my first beer in 1994, I have always bottled. Call me a glutton for punishment! Maybe some day I will keg, maybe not. This last spring I bottled 40 gallons in one day, that was rough. :-\

That's almost 18 cases...I hope you were using something bigger than 12 oz

2602
Equipment and Software / Re: Thermoplastic tubing for mash tun?
« on: November 19, 2009, 04:51:14 PM »
I use this:
http://www.northernbrewer.com/brewing/3-8-hose-hi-temp-vinyl-safe-to-212-f.html

I have some of the Thermoplasic but I don't like the fact that it isn't clear.  I like to be able to see the runnings in the tube.

Excellent.  Thanks for the link.  I don't know why I couldn't find that on the site.

2603
Equipment and Software / Re: Thermoplastic tubing for mash tun?
« on: November 19, 2009, 01:10:21 PM »
Well, I'm talking about using the normal food grade tubing such as this:

http://www.northernbrewer.com/brewing/3-8-id-siphon-hose.html

As opposed to the specifically identified high temp stuff like:

http://www.northernbrewer.com/brewing/3-8-id-thermoplastic-tubing.html

2604
Equipment and Software / Thermoplastic tubing for mash tun?
« on: November 19, 2009, 12:36:52 PM »
Is it a good idea to use thermoplastic tubing for draining wort from the mash tun or is the ordinary plastic tubing just fine?  I've used the regular stuff in the past but as I'm putting my cooler back together I got to thinking that the liquid coming out of there is probably above the recommended temperature ranges for the stuff.

2605
Ingredients / Re: US Goldings
« on: November 19, 2009, 11:19:43 AM »
Slightly off topic but what do you guys think about using EKG as FWH in an ESB instead of the normal aroma addition?

2606
Kegging and Bottling / Re: Keg, bottle or both?
« on: November 19, 2009, 08:04:21 AM »
I only bottle as I'm a ways away from accumulating the equipment I'll need to keg but I plan on working my way towards that.  I just need to make sure I drink enough beer to get the bottles I need.

2607
Yeast and Fermentation / Re: Progressively Adding Yeast to a Big Beer
« on: November 17, 2009, 10:12:18 AM »
How long did that take?  Which yeast was that specifically?

The initial pitch was WLP099, then 1728, and finally 3864. The last two were full cake pitches as other things finished primary. Total time for active fermentation was about four months.

http://seanterrill.com/2009/02/19/batch-25/


Just read through your NB post on brewing this one.  Sounds like a fun and successful experiment!  I didn't see in the account though when you pitched the 3864 (or maybe I missed it).  What did your FG and ABV end up being?

2608
Equipment and Software / Re: Cooler Repair Needed - Please Help!
« on: November 16, 2009, 02:48:46 PM »
Nut and bolt that just fits the hole with a washer and silicone gasket.

Plus then your cooler will look like Frankenstein's monster which will give it a bit of additional character.

2609
The Pub / Re: Bourbon, Whiskey or Rye?
« on: November 16, 2009, 12:51:53 PM »
When I'm in the mood for the hard schtuff (not often, tend to fall down stairs) I like 40 Creek Canadian whiskey and Single Malt Scotch especially Glenmorangie

+1 to the Glenmorangie.  That's my go to scotch and mostly what I drink when I'm drinking the hard stuff.

2610
General Homebrew Discussion / Re: Starter's OG
« on: November 16, 2009, 12:41:48 PM »
I never used a stir plate, just shook the hell out of it and popped in a stopper and airlock.  But that makes sense.  I do have a few of those foam stoppers lying around as well.  Thanks for posting the link to that article.

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