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Messages - markaberrant

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31
#400 Batch 400

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?

32
All Things Food / Re: Pork Tenderloins
« on: June 28, 2012, 01:10:12 PM »
Another vote for hot and fast on the grill.  Cook to 140-145F then get them off!

Usually do a marinade of lemon juice, oil, oregano and a touch of salt and garlic powder.

I cut them into large cubes (up to 2"), large enough so they aren't falling through the grates, and absorb more of the marinade.

I make a lot of pork tenderloin, relatively inexpensive, incredibly lean, easy to prepare and cooking time is extremely short.  Yet I also get huge compliments from guests when I serve it.

33
The Pub / Re: Any car stereo afficianados here?
« on: June 28, 2012, 12:36:59 PM »
Good speakers make all the difference with car audio.  I put new speakers in my Passat and left the original stereo and it made a TON of difference in sound quality.

I just bought a new Tucson with the factory stereo and speakers.  Had to turn down the Bass to -4, and mid-range to -6 to get it to remove the bass distortion and make it sound somewhat balanced.  When I went through the advanced controls, I found a "power bass" option you can turn on to give it even more distortion - WHOOPEE!

But I really couldn't be bothered to spend money on aftermarket car audio.  Been there, done that, I'd rather put my money into quality home gear.

34
The Pub / Re: Any car stereo afficianados here?
« on: June 17, 2012, 06:12:06 AM »

In the pro audio world, we have a saying...

No highs, no lows
The sound blows
Must be Bose

Yup, same goes in the home audio world...

35
General Homebrew Discussion / Re: UPS returned my box of NHC beer
« on: June 06, 2012, 06:03:08 PM »
3 boxes of yeast samples safely arrived in Seattle from Regina, SK, Canada yesterday via Fedex.

36
All Things Food / Re: Sausage
« on: June 06, 2012, 06:01:47 PM »
I also always use some brisket point in my hot dogs (mostly pork, like any superior quality hot dog should be, but I do add in about 15-20% brisket)

Mind sharing that recipe?

37
Commercial Beer Reviews / Re: Let's talk southern tier
« on: June 06, 2012, 07:06:55 AM »
But, regarding southern tier, once they start going off the beaten path, it gets too sweet and usually not drinkable.

my thoughts exactly.  Not a fan.

38
Ingredients / Re: Gambrinus Honey Malt
« on: June 06, 2012, 07:05:09 AM »
My standard DIPA recipe is:

2-row
1lb honey malt
1lb sugar
target OG: 1.075-1.080

Not sweet in the slightest, but certainly accentuates the juicy citrus hops.

39
All Things Food / Re: Sausage
« on: June 06, 2012, 07:03:04 AM »
Any ideas/recipes for an all-beef sausage similar to what they serve in central Texas?  Loved the smoked sausage at Smittys and Louis Mueller, would like to attempt something similar at home.  Thought it was amongst the best I have ever tasted.

I'm guessing they are fairly simple - ground brisket? , salt, pepper, and ???

40
Beer Recipes / Re: Brewing 'to the comp'
« on: May 01, 2012, 11:51:02 AM »
I think a few unmarked "classic style" test beers should be placed in every comp, just to see how well the judges are doing. The results of those beers should be given to every participant as a basis for how their beers were judged. If a judge consistently gives those classic styles low scores, then he/she should be moved to a different style or asked not to judge for a while.

As mentioned earlier, how do you account for the fact that not every bottle of a classic example is in tip top shape?

41
I pretty much do the same thing although I use a piece of a packing styrofoam sheet taped to the side like a little pocket, then I slide the probe into it so it's in contact with the carboy.  Saves wrapping the whole carbooy in tape.

Ok, that would work too, but I aint using that much tape.

42
General Homebrew Discussion / Re: To our Governing Committee
« on: April 27, 2012, 01:59:59 PM »
Entering the most beers possible is not the purpose of the competition.  At least, not as I understand it.

I would say the Ninkasi Award certainly flies in the face of this.

43
General Homebrew Discussion / Re: To our Governing Committee
« on: April 27, 2012, 12:55:13 PM »
Aren't you effectively "punishing" more people who aren't able to submit if you don't have a cap?

Yes, and by having an entry deadline, you are also "punishing" those that procrastinate.  And by giving out medals, you are "punishing" those that didn't brew good enough beer.  And by allowing entrants to submit subpar beer, you are "punishing" the judges that have to drink them.

44
General Homebrew Discussion / Re: 1st round NHC results
« on: April 27, 2012, 12:29:17 PM »

45
I use packing tape to affix the probe to the side of the carboy, about midway up from the top of the wort level.  Then I fold a handtowel several times, put it over the probe, and wrap some packing tape around the carboy to hold the towel firmly in place.

Been doing it this way for 3 years, never seen the temp change from opening the lid.

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