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Messages - markaberrant

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16
All Things Food / Re: BBQ Style
« on: August 31, 2012, 12:49:53 PM »
A brine is perfectly acceptable for a pork butt or shoulder as the purpose is about flavor and preservation not retaining moisture. Roughly, in the solution you are going to want about 3% of total weight of the meat to be salt. The same with sugar. You can pump or inject the meat to speed things along.

As stated before then your rub will be without salt.

Yup, I brined my pork shoulders last time I made them, using Flanders Red instead of water.  The vinegar and sour cherry flavours really compliment the pork.

I also do smoked hot wings this way.  Brine them with a Flanders Red base along with various peppers and hot sauces.  While they are smoking, I'll take the reserve brine, reduce it down while adding enough brown sugar to taste, then use this as a baste and final glaze.  Glorious stuff!

17
Kegging and Bottling / Re: Hop Rocket Randall and Grassy Flavors
« on: August 07, 2012, 12:54:34 PM »
I don't own a Randall, but I've never had a Randall-hopped beer that was superior to the original. I find the affects to be overwhelmingly "grassy".

Maybe there's a technique to Randallize beer without this flavor, or maybe that's just the flavor you get...

I agree with your assessment.

+1

18
Equipment and Software / Re: Immersion chiller question
« on: July 31, 2012, 10:58:59 AM »
Forgot to mention that I stir while running my IC, tap is cranked wide open.

19
Equipment and Software / Re: Immersion chiller question
« on: July 31, 2012, 07:52:43 AM »
With my new 50' chiller this spring, I was chilling 5.5 gallons down to 64F in 6-7 minutes.  Will start brewing again in September, water will be warmer, so should be interesting how much longer it takes.

With my old 25' chiller, it would take 12-15 minutes in the spring, 15-20 minutes in the fall.

But I also live in Canada.

20
All Things Food / Re: BBQ Style
« on: July 22, 2012, 08:48:44 PM »
This is either the smartest or dumbest thing I have ever done:

http://www.facebook.com/media/set/?set=a.10151865984809460.502034.545709459&type=1&l=f19321b092

(pretty sure this is photo album is open for public viewing)

21
General Homebrew Discussion / Re: Simplifying Recipes
« on: July 18, 2012, 02:42:58 PM »
Perhaps Mark was intending to refer to Randy Mosher instead of Ray Daniels.  Anyway, the first book I read that said to keep the recipe simple was Brew Like a Monk.

Blah, I meant Jamil and John Palmer (co authors of Brewing Classic Styles).

But yeah, even if you take DGB at face value, you are gonna end up with some crazy/busy recipes.  And books like Radical Brewing, are well, Radical. 

Again, not knocking these authors or their books, and some of these recipes are just fine, but I feel the hobby as a whole does a poor job of explaining and teaching recipe formulation.

22
General Homebrew Discussion / Re: Simplifying Recipes
« on: July 16, 2012, 10:34:36 AM »
This is nothing new, it is very imaginative, creative and FUN to put together a dream beer in your head, combining all sorts of exotic malts, hops and adjuncts/spices.  Most brewers start out convinced they are going to create some new kind of ultimate/exotic beer because they are just that much smarter than every other homebrewer that has ever existed.  I’m not trying to drag Jamil and Ray Daniels names through the mud, but their popular recipe book indirectly encourages busy/muddled recipe formulation.

Once you get some experience and learn a thing or two, you realize that sort of thinking is utter nonsense and is not a path to consistently brewing excellent/outstanding beer.  My recipes are very basic, and I stick to very consistent brewing processes.  I certainly haven’t heard any feedback from anyone saying my beers are boring, usually quite the opposite.  I don’t compete as much as I used to, but my beers still do well in comps, and also hold up very well when I include them in commercial tasting events.

I haven’t brewed a lager in about 4 years, even though I love them.  I love english bitters too, but haven't attempted one in 5 years or more.  I’m primarily focused on American ales, and I make annual batches of Belgian tripel, dark strong and Flanders Red.  Maybe once I feel like I have mastered these styles I’ll be ready to try something else.  I use local 2-row as the base malt for all my beers, and US-05 for everything except the Belgians.  I always look to Orval as my ultimate inspriation – an incredible beer from a very basic recipe, been made that way for years, and they only produce one beer in large quantities.

23
All Things Food / Re: meat slicers
« on: July 10, 2012, 11:18:17 AM »
It ain't a world beater I suppose, but I bought this one earlier this year:

http://www.amazon.com/gp/product/B000PRP288/ref=oh_details_o04_s00_i00

For the 5-6 times I year I need one, this does a reasonable job, and is easy to clean.  Yeah, I probably would want something better if I was using it weekly, but this more than suffices, and is much better than the Cuisnart/Waring Pro slicer, or other plastic models.

24

Denny, I just brewed one very similar, but my OG was 1.091.  I see yours was 1.103, what did 3787 get it down to?

1.016.  11.75% ABV.

Mine fermented down to 1.013.  Tasted good, but wanted it drier, so added another 1lb of table sugar (adjusted OG 1.099), and it fermented out to 1.011.  89% attenuation and just under 12% abv, sample tasted spectacular last night, though this is one of the few styles that benefits from several months of aging in my opinion.

By the way, I used 3522 Ardennes yeast.  Typically not recommended for dark strongs, but was all I could get in a pinch (and I brewed a killer table beer and tripel with it as well).  Let it ramp up into the 70s, seems to have pushed the fruitiness out in front, will see how it ends up.

25
General Homebrew Discussion / Re: optimal dry hop temperature?
« on: July 10, 2012, 06:49:04 AM »
In my experience vegetal aromas and flavors are extracted much more noticeably at lower temps.  If I dry hop with american hops at 55 degrees (winter in my cellar), I get up to several weeks of grass/wood before it dissapates.  When I dry hop with the same volumes at 70F, it only typically imparts that character for a few days. 

And yes, you're reading that right... I get chlorophyll notes at the BEGINNING of dry hopping-- not after extended periods of dry hop contact like prevailing opinion tells us.

That has been my experience as well.  Do not dry hop cold, at least start out with 5-7 days at ambient to extract the oils.

26
General Homebrew Discussion / Re: optimal dry hop temperature?
« on: July 09, 2012, 02:36:38 PM »
I like to add dry hops to my kegs in a sock and leave em. After I keg, I'll put the keg in an interior closet at 68-70 df for a week before I put it into the storage fridge or service.

This is exactly what I do.

27
The Pub / Re: Happy Canada Day!
« on: July 01, 2012, 03:54:33 PM »
Also the 200-year anniversary of the War of 1812, where Canadians successfully fought off a US invasion.

28
All Things Food / Re: Pork Tenderloins
« on: June 28, 2012, 05:54:53 PM »
Yup, low and slow loin always seems dry no matter what, I even did a sausage stuffed, bacon weaved loin last year that was still on the dry side.




29
The Pub / Re: Any car stereo afficianados here?
« on: June 28, 2012, 05:48:36 PM »
Guess I misunderstood your use of the word "afficianados."

30
The Pub / Re: Any car stereo afficianados here?
« on: June 28, 2012, 03:12:09 PM »
A home system doesn't do me any good when spending 6 hours on the highway.

Ok, I'd maybe consider putting a bit of money into it, but a moving vehicle is hardly the ideal conditions for good audio.

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