Switched to Two Hearted. Why do I follow up a house IPA with this? So discouraging.
Channel66 said:Strawberry rhubarb saison. Mmm
TNGabe said:I don't feel like searching so two questions.
1) How long do I need to soak oak in wine/spirits before adding to beer?
2) How many vanilla beans for a 5 gallon batch and how long?
Great, I'll check that out. These forums are obviously invaluable.It's pretty simple, I suggest picking up this book
http://mobile.walmart.com/ip/150590...86607510&wl4=&wl5=pla&wl6=19880599990&veh=sem
But to start using liquid yeast just a basic understanding and the ability to mix up a simple starter is all you need. I'd gladly help answer any questions you have. And if I'm not around all of these guys except gabe are very helpful
Ugh...I hate oak and vanilla beer. It doesn't matter that you like it, I hate it and I'm right. And most of all, I'm better than you because I don't like oak and vanilla beer.
Sorry, I accidentally turned on my Wesley to Gabe translator. Why did I ever install that....
WesleyS said:Venison chili
Drinking my Edinburgh Session.
View attachment 154960
With dinner.
View attachment 154961
Venison chili
I don't feel like searching so two questions.
1) How long do I need to soak oak in wine/spirits before adding to beer?
2) How many vanilla beans for a 5 gallon batch and how long?
TNGabe said:Just another one of your glaring flaws. I could drive a truck through the hole in your palate. It's cute that you aspire to be me, though. More people should.
I'd like to think our bickering is above emoticons.
Ridire said:Haven't had venison in years. You shoot it?
WesleyS said:Yep. Finishing up last year's deer and making room for this year.
I don't know why I still add an emoticon when replying to you. Because:
1) I'm never joking with you
2) I don't show emotions
......there I go again!!!
I don't feel like searching so two questions.
1) How long do I need to soak oak in wine/spirits before adding to beer?
2) How many vanilla beans for a 5 gallon batch and how long?
TNGabe said:I've got to learn to hunt. Seems like a lot less work than raising pigs. I sure hope someone give my in-laws another tenderloin this year. My MIL 'doesn't know what to do with it' so she gives it to us. Venison tenderloin is on the very short list of best meats ever.
TNGabe said:Don't worry Weswey, your Nuzzle Wuzzle will be back to howd you in his big stwong awms and the beer your mommy bought you will be there tommowo.
I agree. Venison tenderloin and backstrap are definitely some of the best meats ever. What surprises me is how many people just cut it in thin slices and fry it or take their whole deer to the processor and have nothing but sausage made. What a waste of good meat.
You pwomise? Sing me a lullaby.
TNGabe said:I think you mean wuwwaby. Hahaha.
I'm curious, because I'm guessing it was hilarious, what exactly did Nizzle do to get banned?
Ridire said:Awesome. I don't much care for it in its own (steak, etc.) but hunters sausage, chili and the like is great with venison.
I'm grew up in a small town in Michigan, where the schools close down on opening day. I've never been a hunter (despite being very outdoorsy) but have had my share of the spoils.
Billy-Klubb said:he had a Homer Simpson avatar.
My wife never liked it, but I slowly converted her. Now she eats it up. I mostly grill it like a steak.
Her problem was she had some deer a long time ago and she said it tasted really gamey. So it most likely wasn't handled properly. We have a great setup where I hunt so I'm quartering the deer and putting it on ice within 15 minutes of it hitting the ground. After that it spends 5-7 days packed in ice in an ice chest and frequently drained before I do the final breakdown and packaging.
That should carry the death penalty.
Billy-Klubb said:I think you're safe. your homer is skipping merrily.
TNGabe said:Hmm, I think I mean backstrap by your vernacular. The little tiny piece inside the ribs that doesn't do anything. What a lot of people call tenderloin, the big piece that also make chop if you cut with part of the ribs, is actually loin.
Just sear it hot so it gets a nice crust and is barely warm is great. I will admit, I like to cut about inch thick medallions and chicken fry them, but still very rare. Some shiitake gravy on top. I've got the drools!
Billy-Klubb said:it also depends on what the game is eating. north east WY antelope taste like sage brush. guess what they have to eat in NE WY...
Chocolate cake?
Fuzzymittenbrewing said:Ah yes, the homeless loser look the Red Sox have, trendy. Having Sweetwater IPA, good and hoppy but pretty middle of the road basics.
Haha...I'm half joking. I usually do grow a beard about this time of year (but I keep mine trimmed). I'm just impressed by how much growth those guys have, having grown mine in the past.
Go Tigers.
I don't feel like searching so two questions.
1) How long do I need to soak oak in wine/spirits before adding to beer?
2) How many vanilla beans for a 5 gallon batch and how long?
Maybe it is the trimming that makes the difference. Cause I can tell you the Sox pitcher right now looks like he was hitting the meth pipe about ten minutes ago lol
Enter your email address to join: