Recent content by SenorPepe

Great question! I make roast beef from time to time but I've just winged it and results have been inconsistent. I let the roast come up a bit, then season it well with salt, pepper, garlic powder and onion powder and roast it on a cooling rack thing at about 225 until it hits 140 or so I...

True story. My vote also goes to summer shandy. So bad.

rad helmet too

I agree with the post about this being the wrong place to ask but here's my two cents: I smoked within a couple days. But immediately after, every time, I swished (is this the word I'm looking for? :drunk:) with hydrogen peroxide. I have no idea if this is foolproof but it worked great for me...

I love this forum. I can't follow the scientific jargon but I learned a tiny amount of very interesting information. :mug:

Welcome! Don't worry about your English; people are generally nice and your English is more than understandable. Cheers.

Why do you need to heat it? I make my meads without heating the honey but AFAIK people who do do it to pasteurize. I don't think you could get it hot enough in the sun to get to pasteurization temperatures. As in, I'm pretty positive you need to be somewhere in the 160 degrees + range.

look like some nice small containers

I like the X-step. Gets me moving in the right direction and I have gotten much better torque from my core since I started. I've also gotten better generally so I don't know...

Tilapia.

motley, did you ever experience a buttery/ lemon cream flavor from the Sorachi? I did a wheat beer with about 5% honey malt and about the same hop schedule as yours and it tasted like diacetyl. But I've almost 100% ruled that out and see a few references online to a creamy/buttery flavor. I...

Yeah it's sad to see all the law student here at UW that are trying to make loan payments on essentially paralegal work. I'm sure there are plenty of jobs for Harvard/Yale Law grads with clerkships at the Supreme Court but it seems real rough for most. I wanted to be a lawyer until I worked at...

Wow I need to start using whistle-pig and land-beaver. Thanks for teaching me two awesome words.

I've never had it occur but it's meant to taste (and maybe smell?) like cooked vegetables.

Drive off DMS precursors...although you probably don't need all 60 minutes for modern base malts (except maybe pilsner). Sanitation should be taken care of in the first second of boiling. It's also helpful as mentioned for having enough water to mash and sparge and still be able to hit your...