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Messages - bonjour

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Kegging and Bottling / Re: Bottling after extended secondary fermentation
« on: November 06, 2009, 06:37:14 AM »
3 weeks,  should be no problem.


Questions about the forum? / Re: Searching for Active Posts
« on: November 05, 2009, 07:29:17 PM »
In the upper right corner, just below your name, click on "unread"
I think that is close to what you are asking

Beer Recipes / Re: Imperial IPA
« on: November 05, 2009, 01:58:26 PM »
I met Vinnie during the NHC 2009 and he sent me this to publish.
Pliny the Elder

You can't talk Imperial or Double IPA and not think of this one.

Have your own Lupulin Threshold shift.

Fred ;D

Beer Recipes / Re: Homebrewopedia Beer Recipes
« on: November 05, 2009, 08:29:42 AM »
To carry it a step farther,  in addition to crediting the originator,  list any awards the recipe has won.  This says that a panel of judges has said that there is something good about this beer.
Much better than (and I've seen this all too often) this is a good beer, I know because I'm planning on brewing it next week.

That is the premise behind


The Pub / Re: Hey Guys
« on: November 05, 2009, 07:27:01 AM »
The starter is actually a Scotish light, 60 Shilling,  Low gravity and a great yeast producer,  Awesome when your next beer is goung to pust 1.130 and 15%abv


The Pub / Re: Banned!
« on: November 05, 2009, 07:25:04 AM »
Religion and politics are hot buttons we don't want that type of heat. 

Now about the Lions . . . . . . . . .

All Things Food / Re: Hey Denny
« on: November 05, 2009, 07:22:45 AM »
I would like to see the "Food Recipes" topic split in the two major food groups.

"Food Recipes - Cooking with Beer"
"Food Recipes - Goes with Beer"

Comments about beer styles to have with the dish will be appreciated.

The Pub / Re: Hey Guys
« on: November 04, 2009, 09:54:37 PM »
A good share of the time I'm well north of 1.100

I have a hankering to make a Wee Heavy a Wee big so I'm brewing one of my 5 gallon starters this Saturday.


The Pub / Re: Hey Guys
« on: November 04, 2009, 09:36:24 PM »
Do I count?

All Grain Brewing / Re: What kind of mash tun do you use?
« on: November 04, 2009, 09:30:37 PM »
A 10 gallon Igloo with a false bottom. It has made me many monster 5 gallon batches.


Beer Travel / Re: New Glarus Brewery
« on: November 04, 2009, 10:44:16 AM »
You need to add your pics to another site and provide the url with the Image icon/tags


General Homebrew Discussion / Re: Whatcha Brewin' this week?
« on: November 04, 2009, 06:07:34 AM »
A Starter, a Scottish 60-/ AG, and a Robust Porter partial mash with my future SIL


Beer Recipes / Re: Homebrewopedia Beer Recipes
« on: November 03, 2009, 09:40:20 PM »
Check out the Index and look up "AHA National Homebrewers Competition Winners Circle"
Gold Medal winning recipes from 2006-2009  AWESOME

Thanks guys


« on: November 03, 2009, 09:26:22 PM »
This cake is a to die for cake

2 cups stout (Bell’s Expedition Stout) (I use a big Russian Imperial Stout 15.5% 1.050 FG (homebrew of course))
2 cups (4 sticks) unsalted butter
1 1/2 cups unsweetened cocoa powder (preferably Dutch-process)
4 cups all purpose flour
4 cups sugar
1 tablespoon baking soda
1 1/2 teaspoons salt
4 large eggs
1 1/3 cups sour cream
2 cups whipping cream
1 pound bittersweet (not unsweetened) or semisweet chocolate, chopped

For cake: Preheat oven to 350°F. Butter three 8-inch round cake pans with 2-inch-high sides. Line with parchment paper. Butter paper. Bring 2 cups stout and 2 cups butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.

Whisk flour, sugar, baking soda, and 1 1/2 teaspoons salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter equally among prepared pans. Bake cakes until tester inserted into center of cakes comes out clean, about 35 minutes. Transfer cakes to rack; cool 10 minutes. Turn cakes out onto rack and cool completely.

For icing: Bring cream to simmer in heavy medium saucepan. Remove from heat. Add chopped chocolate and whisk until melted and smooth. Refrigerate until icing is spreadable, stirring frequently, about 2 hours.

Place 1 cake layer on plate. Spread 2/3 cup icing over. Top with second cake layer. Spread 2/3 cup icing over. Top with third cake layer. Spread remaining icing over top and sides of cake. Makes 12 servings.



IMHO I would mash the 5 gal (I hope) of clean American yeast at a high temp to leave plenty of residual sugars for the little beasties to work on. This combination (5 gal and a high mash) I feel would be fine. 10 gallons represents nearly 20% of the total beer and I feel that it would perceptively change the character of the beer.  With 10 gallons I feel you would see some "dilutative effect".


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