Recent content by dudius

Those look nice! I don't have a salad spinner or convection oven but I think low and slow with my "air bake" perforated pizza pan and then high heat after saucing will be good. I don't have corn starch but I might try pancake mix to see if I can make mine a little less crunchy and a little more...

Here's what I did. I used of can of chick peas, drained and rinsed, and spread them across a baking sheet. I set the oven for 150 degrees F and left it going while I did some morning errands. Returned to the peas about 4 hours later, tasted one for crunch and decided it was time to add some...

Roasted chick peas with sriracha coating. I may never buy wasabi peas again!

Guinness Foreign Extra Stout. I'm at my parents' and it is the only beer they have in the fridge that nobody else will drink. No idea why they have it but I'm not complaining ;)

Beer only takes 3 minutes to get some amount of skunk, and it can be really noticeable with lighter tasting beers. So I imagine this could catch on for big bars or restaurants serving lots of macro-beer.

It's hot as hell and I'm packing to leave tomorrow, spending a couple weeks in Michigan (currently in Ontario for brew school). Drinking lemonade with lots of ice from a mason jar. Once I'm done I'll probably make a shandy.

Making poached eggs for breakfast, hungover and too lazy to clean my frying pan.

Jealous, I have a friend who recently got a job brewing there. Hopefully he'll send some my way. Or even better, hopefully I'll get to visit him there this Christmas. Still haven't been to Michigan since the seasonal release. Gotta get some in a couple weeks. Just had an IPA I bottled in...

This is what I would do. The alcohol will usually kill the small amount of bacteria on the fruit as long as you wash it and use a well-cleaned food processor or blender. And if you're worried, I guess you could put a little vodka in it for good measure.

I don't see a need for myself to use a secondary usually, though I have a couple beers planned that will require it. In my opinion, secondary is best used for dry hopping, fruit/other additions, or adding wood. I get clear enough beer using a primary for 2-3 weeks, and if I wanted to clarify I...

Half a pot of coffee, gonna go help a brewery do some packaging today :mug:

Finished my night with Pénumbre from Diu du Ciel. Awesome beer! This morning it's water until coffee finishes brewing.

Jealous. I need some next time I visit home. Just poured a bottle of Molotov Cocktail from Evil Twin. Bought it maybe in February, never had it before, so no idea how close it is to the way it is fresh. Also a little chunky.

With good brewing water, malt will lower the pH to somewhere between 5.2 and 5.5. Using the 5.2 stabilizer is helpful for removing carbonates and bicarbonates in hard water. As for pH strips, I guess it's brewer's choice. I've used strips and pH meters and I think for homebrewing pH strips are...

Was a machinist, now student of beer and brewing :mug: