autoferret
Well-Known Member
Anyone see the Good EAts show on beer making?? It was on tonight
RichBrewer said:Dang I keep missing that show!
Rhoobarb said:It's a good intro for the uninitiated. And that's a good thing. The more potential homebrewers, the better for us all. reading doing it!
They run it about once every 2-3 months; keep watching.
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i was pissed i missed it, ive seen it once a few years ago
everytime i put on foodnetwork, bobby flay is always being an dick, or emeril is wooing the soccer moms with some spices BAM!...
Ivan Lendl... everytime i put on foodnetwork said:Funny, Bobby is cooking with Emeril on Emeril's show as I type this!
Rhoobarb said:Funny, Bobby is cooking with Emeril on Emeril's show as I type this!
Rhoobarb said:The part that made me wince was seeing him cram everything into the plastic fermenter to sanitize. Do that enough times and you're sure to develop scratches that will hold bacteria.
Didn't work for me...and now I have my Rube Goldberg-ish counterflow chiller.Cheesefood said:I like the ice cooling technique.
Yuri_Rage said:I really enjoyed this episode of Good Eats, probably because I enjoy Alton Brown's rather nerdy, scientific explanations in general. I agree that he did a few things here that I'd rather not, and his ice cooling technique DID NOT work for me.
So, I decided to give it a go. I modified the recipe a bit, mostly because my LHBS didn't have the exact ingredients. I added just a touch of chocolate malt and wheat (10% ea. of the total specialty grain bill) for flavor and head retention. It turned out quite nice. Great amber color, pronounced malt flavor, light on the hops, but spicy with almost a root beer quality probably due to the Spalt hops. Here's my version:
6 lbs 9.6 oz Munton's Light Extract (10.0 SRM)
6.4 oz Caramel/Crystal Malt - 10L (10.0 SRM)
0.8 oz Chocolate Malt (350.0 SRM)
0.8 oz Wheat, Flaked (1.6 SRM)
1.00 oz Spalter [4.10%] (30 min) Hops 8.5 IBU
0.75 oz Goldings, East Kent [4.10%] (30 min) Hops 6.4 IBU
1.00 oz Goldings, East Kent [4.10%] (5 min) (Aroma Hop-Steep)
0.50 tsp Irish Moss (Boil 5.0 min)
1 Pkgs European Ale (White Labs #WLP011) Yeast-Ale
Est Original Gravity: 1.048 SG
Measured Original Gravity: 1.043 SG
Est Final Gravity: 1.015 SG Measured Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 4.3 % Actual Alcohol by Vol: 3.9 %
Bitterness: 14.8 IBU Calories: 191 cal/pint
Est Color: 10.6 SRM
God Emporer BillyBrew said:hmmm, an Alton Brown beer recipe??? since he's my hero I guess I better try it.
Rhoobarb said:The part that made me wince was seeing him cram everything into the plastic fermenter to sanitize. Do that enough times and you're sure to develop scratches that will hold bacteria.
Lightwave said:Sorry to bring this thread back from the dead, but I read this and was curious: how would you recommend that I sanitize the lid to my fermenter without cramming it into the actual bucket? I can't think of any other methods that would ensure contact to all of the nooks, crannies, and surfaces of the lid as effectively...
Walker-san said:If you watch the episode, he might fall from grace in your eyes. He did in mine.
-walker
Oops, haven't read this one in a while. Late reply...Todd said:Yuri,
Why 30 min at 122 degree?
Todd
Carne de Perro said:It's the thread that wouldn't die!!!
As a disclaimer I am an avid Alton Brown fan, that being said...
I've noticed that Alton Brown's shows try to balance both the thrill of cooking with the more technical aspects of the craft. His science is pretty spot on (pick up a copy of "On Food and Cooking: The Science and Lore of the Kitchen" by Harold McGee for factchecking.) but when it comes to technique, he often will cut corners if it simplifies the process without sacrificing too much of the end result. Did he cut corners in the beer show. Yes, without question. Now look at the show from an outside point of view. If Alton had started rattling off temperatures, times, alpha acid content, and started breaking out more kitchenware than he already did than few people who saw the show would be inclined to give the hobby a shot. Yeah, there's better ways to do it, but you'll still be making beer, and the stuff won't be bad either. I see the show as a starting point, a way to learn how to crawl before walking. And I'd be hard pressed to find a better show on how to brew in less than 30 minutes. Peace, It's bottling time!
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