Last Activity:01-16-2017 6:50 PM
Likes Given: 525
492 Likes on 284 Posts
Posted in thread: Sous Vide on 01-13-2017 at 06:48 AM
Different strokes for different folks! I probably need to try a few more cuts of beef before
giving up with steaks, and I'm planning to try it again using the broiler to sear at the end.
Posted in thread: Sous Vide on 01-12-2017 at 11:26 PM
Another Anova user here - I definitely love the sous vide for fish. My two favorites
are-[*]Chilean Sea Bass - bagged with butter, garlic, ginger, onions and white wine. Sous Vide
at 130-134 (dependin...
Posted in thread: Sous Vide on 12-20-2016 at 08:30 PM
Anyone have a solution for making sous vide eggs to stop the eggs from swirling around and
bumping into the vessel and each other?
Posted in thread: Sous Vide on 12-06-2016 at 08:17 AM
Is this one something worth buying? Gourmia GSV130 Digital Sous VideOr should I spring for a
little more expensive one? Ya know spend $30 extra bucks get 2X the machine kind of thing...and
just for th...
Posted in thread: Can I cut my c02 dip tube to get more beer in the keg? on 09-29-2016 at 07:32 AM
Very true. I have decided not to cut already, started putting it back together. I bottle
condition almost always, now I've built a dandy 3 tap chalkboard keezer and I am learning the
Posted in thread: Things about your co-workers that annoy you on 09-21-2016 at 07:55 AM
It would be better if it was yourself from different age groups like 20's, 30's, 40's...And if
one of those yous was a hot 20-something female who thought you were the best thing ever.
Posted in thread: Importance of stable temperature? on 09-11-2016 at 04:29 AM
May be valid, but like all rules, there'll be exceptions.Eg: don't try running US-05 at the
bottom of its range unless you dig rotting peach character...Cheers!Yeah, that is one notable
Posted in thread: Importance of stable temperature? on 09-10-2016 at 09:51 PM
Stable temp is important beyond just staying in the range. Yeast metabolism is largely, or
almost entirely, controlled by temperature. The hotter the yeast get and the more active they
become, but at ...
Posted in thread: I am new on 09-10-2016 at 04:50 PM
Posted in thread: What kind of home brewer are you? on 09-09-2016 at 06:31 AM
old school masterI brew classic styles using my own recipes and I almost never brew using the
same recipe twice, but I also never radically change the recipe from brew to brew, just one
tweak at a tim...