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  • #16
    Originally posted by fitch270 View Post

    Budweiser=headache for me,
    Beer and BBQ!
    A Texas staple!
    A gout attack for me!
    ...and "NO!", It isn't worth the occasional attack!

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    • #17
      Originally posted by fitch270 View Post

      Budweiser=headache for me,
      Not to be a know-it-all (yeah, right, right?) but the Bud products give a lot of people headaches.

      When yeast make alcohol from the different sugars, there is a intermediate product called acetaldehyde that is formed. It smells kind of like green apples, and gives people headaches. If the fermentation goes all the way through, most is converted to alcohol. But if you get a stuck fermentation, or it's rushed, then you're reaching for the aspirin.

      Now the Big's do all sorts of strange things to the process, so it may be something else than what a little homebrewer (like me) can diagnose, but the next time someone cracks a Bud Light or a Budweiser, smell it. You can usually smell those green apples, so to speak, in my opinion.

      OK, lecture over. Quiz next time.
      Last edited by Amflyer; 08-09-2021, 11:18 AM.

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      • #18
        Originally posted by Amflyer View Post

        Not to be a know-it-all (yeah, right, right?) but the Bud products give a lot of people headaches.

        When yeast make alcohol from the different sugars, there is a intermediate product called acetaldehyde that is formed. It smells kind of like green apples, and gives people headaches. If the fermentation goes all the way through, most is converted to alcohol. But if you get a stuck fermentation, or it's rushed, then you're reaching for the aspirin.

        Now the Big's do all sorts of strange things to the process, so it may be something else than what a little homebrewer (like me) can diagnose, but the next time someone cracks a Bud Light or a Budweiser, smell it. You can usually smell those green apples, so to speak, in my opinion.

        OK, lecture over. Quiz next time.
        Thanks Amflyer, good to know actually. I’ll pass that on to my cousin, he often jokes when it comes up that they put a poison in Bud that gives some people headaches but causes others to be Bud drinkers. The rest of the joke is that they don’t put it in Bud Light so everyone can drink that. We haven’t noticed it from other A-B products. Maybe he’s not far off, it’s what they leave in.


        Somewhat related, my wife has an issue with Tyramine that causes her to have bad headaches. Docs spent the better part of two years running tests for serious issues to figure out why she was constantly having them. Finally one mentioned all the food possibilities so she cut every item on the list out at once Within a week her headaches went away so she slowly added foods in one at a time until they hit her again. She figured it out with Cheddar, had a headache within an hour. When it went away she tried more and had the same result. Turned out it occurs naturally in all aged cheeses and a few other foods like deli meats. We don’t do deli stuff very often but she loved Cheddar and Colby Jack.

        Italian food is the toughest, she won’t eat anything someone else makes for fear of Parmesan.
        Last edited by fitch270; 08-09-2021, 08:00 PM.

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        • #19
          This is what I'll be drinking tonight. Modelo Negra

          Negra Modelo, better known as "the cream of the beer", is a Munich-type beer with 5.3º of alcohol that offers a balanced flavor and a delicate aroma of dark malt, caramel and hops.

          Today it occupies the first place in sales among dark beers in Mexico. This beer is accompanied by a bright deep amber color, which is adorned with abundant, white and compact foam.

          Negra Modelo was introduced in Mexico in 1925 as the dark beer called Modelo, to begin its great tradition. In 2014 it changed its image to a more sophisticated bottle but with the same content.

          Ingredients - Water, barley malt, non-malted cereals, hops

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          • #20
            Ingredients - Water, barley malt, non-malted cereals, hops
            Non malted grains. Didn't know that. Good beer anywho.

            I think I heard that it was a German that went to Mexico and brewed beer, hence the Munich style (one of my faves.)

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            • #21
              This is my post-work Monday tipple:. I feel so hipsterish.

              20210809_180455.jpg

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              • #22
                amflyer wrote:
                "... what a little homebrewer (like me) can diagnose..."

                Now you've piqued MY interest! 😃!
                Wine or beer?
                I just put up 17 bottles of home made blackberry wine! ABV +/- 10%.
                After a bit of back sweetening, we (the wife and me) added a dose of potassium bisulfate, degassed, bottled and refridgerated.
                Right now, I'm battling a stuck fermentation. If I can get this small batch of of blackberry wine to ferment, the ABV should be up around 14%.
                So far, I've racked into a secondary fermenter and added yeast nutrient.

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                • #23
                  FB, if you didn't have any preservatives in whatever form you used for blackberries, make a yeast starter and get it going hard, then pitch it into the batch.

                  Beer and cider-maker here, since you asked.

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                  • #24
                    How ‘bout some pics guys?


                    I know a fella with a still, he makes some very nice flavored liquors. Small scale for his own enjoyment. Once in awhile he’ll bring a few flavors to gatherings for sharing.

                    ‘flyer, how much equipment is needed for cider? That’s something I might be interested in.

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                    • #25
                      Originally posted by Amflyer View Post
                      FB, if you didn't have any preservatives in whatever form you used for blackberries, make a yeast starter and get it going hard, then pitch it into the batch.

                      Beer and cider-maker here, since you asked.
                      Grow my own blackberries. I'm still working on building up my "vineyard". I guess that's what you call it? LOL!
                      My harvest should have been about 20 pounds this year, but that hard, two week freeze bit my vines back.
                      I did pick about 12 pounds and supplemented with a neighbor who also grows and sells Kiowa berries.
                      At brew time, I had 25.5 pounds of berries. Twenty pounds for a 5 gallon batch and bought a clamshell of berries to make 6 pounds for a 1.5 gallon batch.
                      The 1.5 gallon batch is stuck. The yeast nutrient worked a little. If it doesn't pick up, I'll do a yeast starter.
                      I'm watching my grapes with "bated breath"! Should have enough Concords to do a 5 gallon batch of grape wine. If not, I'll just have to supplement with either Welch's or some other fruit.

                      fitch270, it's not that pictures aren't "good", but a 6 gallon glass carboy burping through an air lock ain't just real exciting. It just kinda, well.....sits there! 😴

                      I guess the most exciting part is about 8 to 10 hours after first pitching the yeast on a new batch!
                      About 5 days of listening to the airlock gurgle and dreaming of good things to come is pretty neat.

                      Watching yeast convert sugar to alcohol is like watching paint dry or grass grow! LOL!

                      I'd love to do beer, but I'd just have to give it away or throw it out! 😖 I just can't do that! LOL!

                      Cider? I'll look into that. May be interesting.

                      The youngest has bee hives and is considering making "mead". Robbed 2 frames from a hive today and got nearly 6 pounds of honey!

                      Cider, hmmmm.....?

                      amflyer - thanks for the idea!
                      I started with a SG of 1.015. Added sugar (4#) to a SG of 1.06. Gives me a calculated ABV of 16%.
                      Fermentation has stopped. SG has been 1.023 for about 3 days now. I need the SG below 1.0. SG of .099 would be super.

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                      • #26
                        Originally posted by fitch270 View Post
                        How ‘bout some pics guys?

                        ‘flyer, how much equipment is needed for cider? That’s something I might be interested in.
                        Unfortunately, I'm in a down period for brewing, so no pics.

                        Making a still cider (uncarbonated) is as easy as getting a clean bucket with an airlock (gas goes out, but not in), some bottles and some ingredients. Making carbonated cider is harder.

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                        • #27
                          Screenshot_20210809-220904_Chrome~2.jpg Screenshot_20210809-221023_Chrome~2.jpg

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                          • #28
                            I’ll check into that.

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                            • #29
                              My "primary fermenter" is pretty much what amflyer posted. A 6 gallon, food grade, air tight plastic bucket and an airlock.

                              Plus, siphons, long handled spoons, butchers twine, hygrometers, must bags, test tubes and an apothecary store collection of chemicals! 😃

                              Then I have corks, bottles, corker and corking stand, etc, etc.

                              ...but a decent bottle of red wine is up near $10 a bottle. So I just stuck +/- $170 in my 'fridge!

                              I got down to about 3/4 of a gallon when I ran out of corks. I poured the remainder into a 1 gallon demijohn and presented it to a good neighbor.
                              Last edited by FirstBubba; 08-10-2021, 09:51 AM.

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                              • #30
                                You guys must all have man buns & wear skinny jeans.🤦🏻‍♂️🤔🙄. Buy you some Michelob Ultra or light, sit back and get comfortable. As my wife often tells me, I love ya for who you are, not what you do😉

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