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The Pub / Re: Mezcal (artisnal)
« on: September 24, 2015, 05:13:21 AM »
I found some VIDA San Luis and am thinking I like the taste of both San Luis varietials
I have tried better than other mezcals. It just bodes more pleasant on my taste buds.

All Things Food / Re: Indian Food
« on: September 24, 2015, 05:08:47 AM »
Hey Denny,
Watch this on Netflicks....Rick Stein's India BBC

Yeast and Fermentation / Re: Show us your pellicle
« on: September 14, 2015, 02:09:57 AM »
9 months later.....

Until I took a dip with the wine thief, there was Not a pellicle. I let in Oxygen and got this... :P
Taste was pretty funky!

Well over a year has passed and the warning comes up over 120 days...yeah I is that beer today
as it was tapped from the keg...the flavor is kind of like Pears..some barnyard hay..but with a sour flat thing on the tougue...there is little head and it comes across flat ....maybe I can pick up some foam in the kegerator but i am thinking this one is sans head with a little short lived lace ....Pure lambic+no fruit is kind of good in it's own way.


All Things Food / Re: Can't Wait
« on: September 02, 2015, 05:01:30 PM »
Well here is my rendition

All Things Food / Re: Can't Wait
« on: September 02, 2015, 04:35:22 AM »
This recipe caught my interest and I may try a close variant of the thing....
and I will prolly spatchcock them

All Things Food / Can't Wait
« on: September 01, 2015, 05:35:03 PM »
To get these, my 1st ever blue grouse cooked up!  MMM MMM MMM

The Pub / Re: this morning
« on: August 24, 2015, 03:20:15 PM »
That was a bit of a weather anomaly for our location and set a record for by a couple weeks usually the plunge in temp hits in sept.

The Pub / this morning
« on: August 23, 2015, 09:38:41 PM »

The Pub / Re: Mezcal (artisnal)
« on: August 07, 2015, 06:49:07 PM »
OH man....Alipus San Luis out does the other two I mentioned above IMO.!!

Wood/Casks / Re: Woodinville Whiskey Co. Barrel
« on: August 04, 2015, 02:50:59 AM »
Depending upon how long you you are soaking with water.....uh subjective....
But keeping it full of water will work.  That said, the objective is to keep the wood
saturated to prevent shrinkage and the concurrent leakage caused by shrinkage.

Prior to re-populating with beer, perhaps a good spin with boiling steamy hot water
and a spray with some everclear to kill any bugs. 

Also should you gain any oxygen on top of your water layer, you will produce a great
environ for mold and mildew which will be of detriment. Therefore FULL FULL FULL
should be your mantra.

All Things Food / Re: Smokin time
« on: August 04, 2015, 02:41:13 AM »
Thanks for the feedback!  I knew someone might like it!!  ;D

Wood/Casks / Re: Woodinville Whiskey Co. Barrel
« on: August 03, 2015, 12:18:51 PM »
After reading your question these things came to mind.  A small bbl has more of the contents
exposed to the wood so less time is required to impart the flavor profile of the wood.   I aged
a beer in a fresh dumped 10 gal wine bbl once and believe that you will get results in as little
as 30 days.  A RIS is strongly flavored in its own right and a bit more time will prolly not hurt.
So your plan seems on target.

The other thing is to consider putting a hole in the flat end and use a SS nail to plug the port.
That way you can take small non invasive samples easily.

The Pub / Re: Mezcal (artisnal)
« on: July 28, 2015, 01:30:10 PM »
MDixon, I saw that brand available online and balked at the  But may get a wild hair
and bite the bullett.

dkfick, that appears to be the aged variety.  Post your taste notes.  I am personally
wanting the Joven. And believe it is better young than aged YMMV

All Things Food / Re: Smokin time
« on: July 25, 2015, 10:01:46 PM »
For a wonderful and oriental flared poultry smoke  I was wowed with  this mix....

1/4 lb of black loose leaf tea
1/2 cup of brown sugar
the peeling of 2 oranges or tangerines

mix the above and put in an aluminum or sacrificial pan and flame under it ....
The sugar melts and the orange oils  flavor the tea smoke...highly delightful. 8) 

The Pub / Re: Whiskey
« on: July 24, 2015, 05:01:21 AM »
I just cracked open a bottle of Low Gap white Rye....OMG so good and smooth....ahhhhh

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