Category: Delicious Bookmarks

I thought it was funny that I should see two of these so close together. Both very fun.

Opinion about posting Jamil’s recipes

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Best Disclaimer Language Ever | The Big Picture

The future is unknowable. We have good intentions but all of our projections and estimates will be wrong, and could be materially wrong. Wildcat exploration is expensive, speculative and potentially dangerous. An offshore spill or explosion would be enormously expensive. We have insurance but it may not be enough. You could lose your entire investment. Don’t be lazy – read our 10-Q’s, 10-K’s and press releases, and if you lose money – please no tears.

“Don’t forget about risk-free T-bills in your portfolio… After inflation and taxes you’ll likely only lose 5-10% of your investment.”

Infusion Mashing – German brewing and more

This is actually the first additional mash rest that comes to mind when step mashes are discussed. The temperature and extend of this rest depends on the degree of modification of the malt. Rest temperatures closer to 122 °F (50 °F) emphasize the generation of short length proteins (amino acids) and temperatures closer to 133 °F (55 °C) result in more medium chained proteins (good for head retention and body). Well-modified modern malts, which already have higher levels of amino acids, may benefit from a protein rest closer to 133 °F (55 °C) or don’t require a protein rest at all.

return guest Charlie Papazian – BrewBoard

Use one pot. Add DME. Add 1 gal of cold water. Stir. Dissolve. Then add 1 more gal of hot water. Add hops, bring to boil and etc.

I imagine the same method as demonstrated here.

Use a 1/2 tsp of cinnamon when you mash: minimizes hot side aeration…

Do a protein rest at 133 degrees F for 30 minutes before the conversion mash at 155 degrees for another 30 minutes… resulting in a terrific dense creamy head…

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p>…and this one sounds like this. I think I’ll try the night horse protein rest at 133 °F, instead of 120 °F.

Style Questions

Comps are fun and placing can validate your skills to brew to “style” (at that point in time anyway).  At the end of the day all that matters is you and your friends enjoy the beer.

Pick up the pitchforks: David Pogue underestimates Hollywood

The risk is that we’ll think we’ve won. We haven’t; they’ll be back. Get ready to have this fight again.

I cannot say for sure, but it seems that this 18th century Porter recipe is describing first wort hopping.

To brew Porter in a Private Family (1773)

Then bruise four pound of hops between the hands; and tie them up in a bag ; put them into the receiver or under-back, and let the wort run out upon them in a fine, small stream. When this is running, stir up the fire under the copper, and make the remaining water considerably hot ; then run it on upon the grains, when the other is nearly run off ; and, after stirring them well about, cover the mash-tub, and let them stand two hours more.

Twinkie’s Troubles Inspire Some Sweet Memories

Hostess Brands, the baking company founded in 1930 that gave us Twinkies, Ding Dongs and Ho Hos, has filed for bankruptcy protection.