What are you drinking now?

[mattmmille]

Thats what I do. Costco has some amazing cuts at great prices. I just vac seal the steaks individually and freeze, transfer to the fridge the night before (or submerge the entire pouch into warm water to thaw). Pat dry, S&P to lightly coat, sit at room temp to form a myoglobin pellicle and then throw on a high heat grill turning every 2 minutes for 2 flips per side. Eat immediately, no resting. People may want to kill me for that, but I have never found the need to rest a steak. Cook less time if you are going to rest it.

No rest for your meat?! Heresy! As for freezing and cooking...I vac seal, too and thaw before cooking. If you are short on time, put the steak, either sealed or in a ziploc with as much air removed as possible, in a pot in the sink and run cool (not warm or hot!) water over it. Much better than trying to thaw in a microwave! I wouldn't try to cook frozen steak...unless you have one of those Nu-Wave cookers from the shopping network that claims to be able to do it...I'm skeptical.

More coffee.

 

[DrunkleJon]

No rest for your meat?! Heresy! As for freezing and cooking...I vac seal, too and thaw before cooking. If you are short on time, put the steak, either sealed or in a ziploc with as much air removed as possible, in a pot in the sink and run cool (not warm or hot!) water over it. Much better than trying to thaw in a microwave! I wouldn't try to cook frozen steak...unless you have one of those Nu-Wave cookers from the shopping network that claims to be able to do it...I'm skeptical.

More coffee.

Yeah, I know. If you cook lower and do not worry about grill lines the rest is unnecessary. The grill behaved itself yesterday and I got great grill markings and a very red center that was definitely Med Rare. I had no more juice puddling on the plate than I would have had were I to rest and it made a good sauce to dip my steak in as I ate it.

I have one of those Nu-wave doohickeys, a former roomate left it behind. I dont trust it so have never used it.

And yeah, I use warm water. I feel the steak spends less time at dangerous temps that way. Not to mention I tempt fate by letting it sit out to come to room temp anyway. The bad stuff is on the outside, I do not stab the meat with anything and the outside gets hot enough to pasturize. I have yet to get sick from this method either. YMMV though.

 

[NewWestBrewer]

Last day at the office. Going to the gym in a few and then going out to drink. Sounds about right if you're me.

Having my last coff of the morning.

Anyone else think Remmy needs to donate his organs to science to further the ability to consume large quantities of alcohol yet still spell correctly?

 

[CliffMongoloid]

Grain Bill:

13 lbs Maris Otter
2.0 lbs Flaked Oats
0.75 lbs Crystal 80L
1.0 lbs Chocolate Malt
0.5 lbs Black Patent

Hmm without knowing your system i would mash in at 152f with 3.5 gallons of water.

Batch sparge in 2 steps 168F with 2.5 gallons each time. that would give you about 6.5 gallons of preboil- would be plenty enough to get you a 5 gallon batch

 

[Ridire]

Hmm without knowing your system i would mash in at 152f with 3.5 gallons of water.

Batch sparge in 2 steps 168F with 2.5 gallons each time. that would give you about 6.5 gallons of preboil- would be plenty enough to get you a 5 gallon batch

I'm doing a 90 minute boil, though. I am leaning toward a lower mash, as you suggest, as I will be adding lactose to the last 10 minutes of the boil (1 pound).

My set-up is pretty basic - I have a 10 gallon Igloo cooler tun with a false bottom, a 40 qt. SS boil kettle and another kettle of 7.5 gallons (aluminum) I use to heat my sparge water. That is pretty much it. Turkey fryer propane burner for the heat.

 

[finsfan]

I'm doing a 90 minute boil, though. I am leaning toward a lower mash, as you suggest, as I will be adding lactose to the last 10 minutes of the boil (1 pound).



My set-up is pretty basic - I have a 10 gallon Igloo cooler tun with a false bottom, a 40 qt. SS boil kettle and another kettle of 7.5 gallons (aluminum) I use to heat my sparge water. That is pretty much it. Turkey fryer propane burner for the heat.

Even with the lactose, i wouldnt mash lower then 154, preferably 156. You have complained about thin stouts in the past, and mashing at 152 will just result it that again. I mashed a buffalo sweat at 154, added lactose, and it still turn out thinner than i would have liked. I would shoot for 156 no matter how you sparge or boil.

 

[Ridire]

Even with the lactose, i wouldnt mash lower then 154, preferably 156. You have complained about thin stouts in the past, and mashing at 152 will just result it that again. I mashed a buffalo sweat at 154, added lactose, and it still turn out thinner than i would have liked. I would shoot for 156 no matter how you sparge or boil.

Good to know. I will also not use a clearing agent (Whirfloc) in this one as I have heard that the way those finers work is to basically coagulate the stuff that provides the thicker mouthfeel.

 

[CliffMongoloid]

I'm doing a 90 minute boil, though. I am leaning toward a lower mash, as you suggest, as I will be adding lactose to the last 10 minutes of the boil (1 pound).

My set-up is pretty basic - I have a 10 gallon Igloo cooler tun with a false bottom, a 40 qt. SS boil kettle and another kettle of 7.5 gallons (aluminum) I use to heat my sparge water. That is pretty much it. Turkey fryer propane burner for the heat.

maybe mash in at 150F with 3.5 gallons-

batch sparge in 2 steps with 2.75 gallons of water at 168F - should get u close.

 

[podz]

Keisari Münchener - probably my second favorite beer that's made in Finland.

 

[wobrien]

Even with the lactose, i wouldnt mash lower then 154, preferably 156. You have complained about thin stouts in the past, and mashing at 152 will just result it that again. I mashed a buffalo sweat at 154, added lactose, and it still turn out thinner than i would have liked. I would shoot for 156 no matter how you sparge or boil.

I'll second Finsfan on the mash temp. I did 150-151* on my last RIS and it's too thin for me. The one I just bottled was mashed at 155-156 and has a MUCH better mouthfeel IMO.

 

[Ridire]

I'll second Finsfan on the mash temp. I did 150-151* on my last RIS and it's too thin for me. The one I just bottled was mashed at 155-156 and has a MUCH better mouthfeel IMO.

See, that's why I hang out with you guys. I want this to be fairly thick and more of a dessert beer...but with a high ABV...

 

[plath]

Taking notes...

Drinking

After hanging out at my girls' soccer camp all morning. Is this week over yet?


Sent from my iPhone using Home Brew

 

[wobrien]

See, that's why I hang out with you guys. I want this to be fairly thick and more of a dessert beer...but with a high ABV...

I like em strong and thick

My most recent RIS is the 'Tribute to Hunahpu' recipe on here. Mine had og=1.126 and FG=1.042. Lots of body :rockin:

Oh, and I'm drinking water bc I'm at floccing work.

 

[CliffMongoloid]

Even with the lactose, i wouldnt mash lower then 154, preferably 156. You have complained about thin stouts in the past, and mashing at 152 will just result it that again. I mashed a buffalo sweat at 154, added lactose, and it still turn out thinner than i would have liked. I would shoot for 156 no matter how you sparge or boil.

i havent made a AG stout yet- ill keep this in mind thanks

 

[Ridire]

I like em strong and thick

My most recent RIS is the 'Tribute to Hunahpu' recipe on here. Mine had og=1.126 and FG=1.042. Lots of body :rockin:

Oh, and I'm drinking water bc I'm at floccing work.

Well, I plugged my efficiency in at around 65%, I think, and got this calculated to 1.080 (without the lactose). If I sparge correctly, maybe this thing will be a few points higher than that...I'm OK with that.

 

[Remmy]

Maibock.

 

[Remmy]

Conntucky Lightning

 

[Remmy]

Lil Heaven. Approaching the buzz.

 

[DisturbdChemist]

The work is stopping the buzz lol. Only if i can work from home

 

[Hello]

A sample, a 16 oz sample, of my hard root beer. I think it is a good first attempt but next time may put the full 4 oz of lactose in the mix or 2 oz of sugar alongside the lactose.

Got 4 liters, 3 on the counter carbonating and one chilling to force carb.

 

[Qhrumphf]

Bluebird Bitter, and waiting on the England/Uruguay match.

 

[plath]

Is it wrong that I'm going to bottle just so I can do some sampling at 3 in the afternoon? I need to bottle a porter and a black ipa.


Sent from my iPhone using Home Brew

 

[DanzigsMISFITS]

My saison. Wow the difference a little bottle aging makes

 

[Qhrumphf]

Double pour of my Ordinary Bitter.

 

[DisturbdChemist]

My saison. Wow the difference a little bottle aging makes

Everytime I see that glass I kick myself for not buying one. Now i need one lol

 

[Remmy]

Road 2 Ruin DIPA in my new glass.



Little bit of a rant, but I can tell when I'm in for a long stay at the bar with a ****ty bartender who thinks she looks good except is skinny-fat and lends herself to making sure everyone has a bad experience there. I control my destiny at the bar, not you, bitch.

 

[BGBC]

Tell us why you're mad.

Currently not drinking anything, but will be having several Dewars on this flight, taking advantage of the first class upgrade. Sadly still have work to do, but won't turn down free drinks.

 

[Remmy]

Tell us why you're mad.

Currently not drinking anything, but will be having several Dewars on this flight, taking advantage of the first class upgrade. Sadly still have work to do, but won't turn down free drinks.

I hear you. I got caught up in the heat of the moment.

But, I'm still drinking something.

 

[Hello]

Is it wrong that I'm going to bottle just so I can do some sampling at 3 in the afternoon? I need to bottle a porter and a black ipa.


Sent from my iPhone using Home Brew

Actually, I never really thought of it that way but now that you write it, I think I could stand the whole bottling process more because I could drink mid-afternoon! YAY

Road 2 Ruin DIPA in my new glass.

View attachment 206607

Little bit of a rant, but I can tell when I'm in for a long stay at the bar with a ****ty bartender who thinks she looks good except is skinny-fat and lends herself to making sure everyone has a bad experience there. I control my destiny at the bar, not you, bitch.

Come on, her being skinny fat isn't a reason to hate her.
You would loathe me…really.
Drink up and be happy. You do control your destiny.


More water. Going to drink a little tonight so I don't want to show up already buzzed.

 

[Remmy]

Remmy is enjoying his day. He told me to tell everyone here that he apologizes for being as ******* during business hours. Carry on.

Finishing this DIPA before another pour.