Recent Posts

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21
All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« Last post by masaba on Today at 09:53:54 AM »
I tried this method this morning.  It added a few hours to my brewday because I used the yeast method of de-oxygenating the mash water, but it really wasn't too hard for me to implement this.

I had the same experience others had.  Not only did I get no aroma from my mash, but the grains also felt extremely heavy in the mash tun.  Instead of the usual floating grains that were really easy to stir it instead felt like the grains were a big pile of clay stuck to the bottom of my tun.  This was my first time underletting my mash water, and I found that the grains didn't really need to be stirred.

The only real hiccup I had was that it took quite a while for my wort to come to a boil.  Something was going on with my propane burner, and it just wouldn't give the high-intensity flame that it usually does.  Will that cause a problem?  It probably took me about 45 minutes to bring it to a boil after mash out, and I didn't get much of a hot break like I do when my flame is roaring.

I am really excited about tasting this one.  It may be my own bias, but it did seem like the wort tasted brighter and sharper than usual when I tried it after mash out.  Regardless, it is always fun to try something new.

For anyone who's interested, I brewed a simple Belgian blonde ale:
11.5 lbs pilsner
0.5 lbs carapils
0.5 lbs aromatic
1 lb Belgian candi sugar

2 oz liberty (4%) First wort hop
0.75 oz hallertauer (4%) flame out

WLP 570 yeast

1.067 OG
~24 IBUs
22
Beer Recipes / Re: NE IPA Hops Question
« Last post by Realgoosenation on Today at 09:37:59 AM »
Also worth considering using hop extract for a bittering addition. From my experience it balances the malt sweetness well without imparting too much of its own character. Plus you will get some bittering in the whirlpool. I know this is a hop variety question but I figured I'd throw this in.
23
General Homebrew Discussion / Re: HBC
« Last post by denny on Today at 09:19:17 AM »
I am going to bring a handful of T shirts and some other YHB swag out this year. Probably can't bring more than 5 or 6 shirts. First come first serve, post your size here and I'll hand it to you in person at HBC.

I take XL - or as we say "homebrewer medium"
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Beer Recipes / Re: Denny's Golden Monkey Homage
« Last post by denny on Today at 09:18:38 AM »
When I saw the topic, "Denny's Golden Monkey", I thought it was a thread about Drew.  ;)

I LOVE that!
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Beer Recipes / Re: Denny's Golden Monkey Homage
« Last post by Steve Ruch on Today at 09:11:39 AM »
When I saw the topic, "Denny's Golden Monkey", I thought it was a thread about Drew.  ;)
26
General Homebrew Discussion / Re: HBC
« Last post by majorvices on Today at 09:02:33 AM »
I am going to bring a handful of T shirts and some other YHB swag out this year. Probably can't bring more than 5 or 6 shirts. First come first serve, post your size here and I'll hand it to you in person at HBC.
27
General Homebrew Discussion / Re: 2017 NHC Competition Chat
« Last post by tesgüino on Today at 08:46:11 AM »
Interest is up.

Interest may be up, but excitement appears to be down.

Indianapolis last week and a several more judging this weekend, but none of the anxious, impatient posts from years past.

Guess we're mellowing with age.  :P 
28
All Grain Brewing / Re: Crushed grain powder
« Last post by The Beerery on Today at 08:11:51 AM »
I hate my Cap'n Crunch!


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29
All Things Food / Re: Sous-Vide Circulator Recommendations
« Last post by blair.streit on Today at 07:42:31 AM »
Yeah I think portioning out perfectly pre-cooked food is one of the biggest upsides of sous vide.

I love a good steak, but with my meat thermometer and a fair amount of flipping I feel I can achieve a better "eat now" steak on the grill with less mess/time.

However, I love using the technique you guys described to cook chicken or steak towards the rarer side of the safe zone and then store it in the fridge. Then I can be lazy and heat the last little bit in the microwave without overcooking. It makes putting chicken or steak into a salad something I can achieve in under 5 minutes.

On the beef side, one place where I think sous vide can do something unique is with cheaper/tougher cuts like flank. With a little time in the bath those things soften right up and then have tons of flavor. It's just hard to extract any other way because most cooking methods won't allow you to simultaneously cook them evenly and also loosen up some of those tough bits.


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30
All Grain Brewing / Re: Traquair House Clone boil down process
« Last post by tonyccopeland on Today at 07:42:19 AM »
Thank you!

-Tony

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