Homebrewing on Food TV today (9/20/05)!

[gibfried]

I have a warm place in my wee little heart for Alton. I had no idea you could brew up good beer. I used to like that store-bought dribble, but was getting pretty tired of the same old crap. Then I saw Alton's show. Well, it was love at first sight.

I don't recommend taking many pointers from him. Question is...Is he really a home brewer? Is he really one of us? I'd like to think so.

 

[Walker]

I don't recommend taking many pointers from him. Question is...Is he really a home brewer? Is he really one of us? I'd like to think so.

Judging from his improper terminology and questionable procedures, I would say that he is NOT a homebrewer. He might have brewed one or two batches in preparation for the show, but I don't think he's made a hobby out of it.

-walker

 

[Iguana]

Check this page out DirecTV Programming Guide and go down to channel 231.

sweet!

 

[El Pistolero]

I don't recommend taking many pointers from him. Question is...Is he really a home brewer? Is he really one of us? I'd like to think so.

He's not a home brewer (mainly because he spends much of his time traveling around in a motor home), but he's definately one of us.

 

[Thor]

I am the household cook and a Good Eats fan, as I appreciate the food science and variety of techniques he shows in general. Oh, sure, the goofy humor is a kick, too. The puppet bacteria coming out of his mole was a bit much, though.

I am one of those people some of you mentioned, who saw that episode and decided to home brew. I am using the recipe recommended by my local brew supply store guru, but I liked his show for some of the techniques.

I'll stick with LME-based brewing plus hops for now, but look forward to adding grains, etc. and understanding things more.

 

[Thor]

That one was on again a few days ago. I've wanted to try my hand at smoking a big hunk o' salmon on my smoker, too.

I know this is off-topic, and I'll stop with this, but I wanted to comment on the smoking references.

For salmon and similar fish, you need to COLD smoke. That means that the temperature throughout the smoking process needs to be 150 degrees or lower. If you purchase a smoker that you want to use for cold smoking, make sure it accommodates this. For example, an offset smoker, where the smoking wood is not in the same chamber as the fish is good. My gas grill is wide enough and has a dedicated smoker burner such that I can cold smoke. Hot smoking (above 150 degrees) is perfectly fine, but it's not the same end product as, for example, traditional smoked salmon.

Of course, the cure is critical, and Alton's was a good recipe. Have fun.

 

[Walker]

I'll stick with LME-based brewing plus hops for now, but look forward to adding grains, etc. and understanding things more.

Adding grains will make a HUGE difference and is a very trivial step. Don't to it like Alton, though. (Don't boil them.) Just steep them in hot water for a while, remove them, bring to a boil and then proceed like you would with an extract only recipe.

A pound of grain should cost less than $2 (I get them for about $1.50), and will have a dramatic effect on your final product.

Go ahead and try it. You will be pleased.

-walker

 

[gibfried]

Alton Brown did it! It's his fault for turning us into a bunch of pot-bellied, beer-making/drinking...drunks!

Thank you Alton.

 

[God Emporer BillyBrew]

He didn't get me started but he did reinvigorate me after my first two batches failed and I mothballed the fermentor for several years.

I love his show also. It's one of the few things that I have set to record on my DVR everytime it comes one.

 

[gibfried]

DVR...my second best friend