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RMG

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Posts posted by RMG


  1. FYI

     

    The latest wands from Mr B are the gravity kind, no spring.  I just put a sanitized cup underneath to catch the dribble and then I can put it in a bottle.  If I have to stop for a minute or two, I turn off the valve and the dribble quits.

    I ordered one a couple months ago & it has a spring. Maybe you should call customer service & see if they sent you a bad one.


  2. I just made a 12 cup pot of coffee. Used 4 scoops instead of 2.5 which is what i usually use.1/8 cup scoops. Boiled 16 oz of that & mixed in the priming sugar. I did cool it down befor putting it into the slimline. I have made the irish stout with smooth lme without the added coffee, & it did not taste like this that soon, so it did make a noticeable difference. I was going off the sunday mornin coming down recipe & it says use a shot (1-1.75 oz) of espresso or strong coffee per one liter bottle. So I used that example.


  3. I got a wild hair yesterday & put a couple bottles in the fridge yesterday afternoon. Not 4 weeks till sunday. Let them cool a couple hours. Opened them up & let my wife have the first sip. Her reaction was "wow!!!". I will definitely be making this one again. I will leave the rest alone until their time, but they are already yummy. Made a pot of coffee using 4 scoops. Used 16 ounces of the coffee as my batch priming solution. The rest went down the drain. Used smooth lme instead of robust because thats what I had. This one is a winner in my book.


  4. Im kinda the set it & forget it type. Thats why I opted for dorm coolers with temp control with cool & heat. Dont want to have to continually be monitoring the temps. Unfortunately, the temps down here are too hot to just leave it in a room. Then too cold every once in a while. They're in the garage. And basements? What the heck are basements?


  5. As requested, here's the recipe for my Guinness Beef Stew.  I've made it over the years with a variety of Stouts, but it's hard to beat Guinness.

     

    2 pounds stew beef (sirloin preferred, chuck OK)Flour for dredgingSalt and pepper, to taste4 tablespoons butter¼ cup canola oil2 medium onions, chopped2 cups beef stock2 cups Guinness stout5 carrots4 medium potatoes, cut into 1-inch cubesSeason the meat with salt and pepper, and dredge in flour. Melt butter with oil in large saucepan or a stockpot. Cook the meat in batches, 5 to 7 minutes, until evenly browned on all sides. Remove meat from pot, and cook the onions for 3 to 5 minutes, until soft. Return the meat to the pot, and add stock and Guinness. Bring to a boil, then reduce heat to low, cover and simmer for one hour. Add the carrots and potatoes, and cook for another 30 minutes, until the meat and vegetables are tender and the stew has thickened. Ladle into bowls for serving.  Best if made a day in advance and refrigerated overnight to let the flavors meld together properly.Serves 6.

     

    This is the original recipe that won a local newspaper's recipe contest in 2007.  These days I use more carrots and potatoes for a heartier meal.

    I've had something like this before. During a beer tasting party we had last spring. It was yummy. It went well with the guiness stout, draft, and foreign

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  6. You could use some old caps from soda bottles to cap and sanitize the bottles, & dunk the new caps in a bowl of sanitizing solution. The seal would not be broken then. But they can be reused about 3 to 5 times so the seal will be broken after the first use.


  7. I find nowadays when I try a new beer, that I dont really like, I analyze it & try to figure out what part about it I dont like. Before, I would just not like a beer , & that was it. Homebrewing has changed me. I also find the more I analyze a beer I think I dont like, I start to find things I do like about it. Go figure.... For example, I had never drank Fat tire before until last night. Im still in the analyzing stages.


  8. Been doing this for a little over a year now. Got away from the forum for a while because I got a kinda overwhelmed with added responsibilities at work. That has mellowed out thank goodness. I have finally moved up to recipies. Started with wake me up sunday morning stout. That is still conditioning. Gonna do the howling red ale this weekend. My first hopp addition. Anyway. I just want to thank all the veterans for all the tips & support. Not that I have posted alot, but have been reading alot. Cheers to you my brothers in beer.

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