beer ASK WHEEBZ

basically more basil

fiveohmike said:
Another question.  What grain crush size do you use and do you wet the grains?  
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Grains dont touch any water until they hit a grist hydrator above my mash tun
 
mill gap i adjust depending on the kernel size of whatever grain I am crushing. smaller for smaller kernels like wheat and rye, larger for larger stuff like marris otter
 
Wheebz

I have cold crashed my last few beers but I have a bottling question. I have been taking the beer out of the fridge and letting it come to room temperature overnight and then bottling the next morning. I figure out the amount of priming sugar for room temperature, which is also the temperature that it will bottle condition at. My question is, can I bottle at the colder temperature but still using the amount of priming sugar for the eventual bottle conditioning temps? Or is what I have been doing better?
 
So here is my Nommlit procedure
 
take 3 strips of applewood smoked bacon, cut into 16 pieces, pan fry on med high, add chopped sun dried maters when bacon is 25% cooked
 
while that is going on, microwave frozen tots, 12 to be exact, for 2 minutes to get them mushy and thawed out
 
when bacon stuff is done, remove bacon and sun dried, and turn to high heat, then add tots and mash with the sharp end of a spatula, then turn to med high
 
fry for 2 minutes, flip, and disregard extra fat right when you flip
 
in the mean time, whisk 3 eggs, add habapeno powder
 
right when you discard grease, hit the pan with the egg mix, keep on high for 20 seconds, turn down to med, add cheese and minced garlic, after 1 minute fold omlette, turn off heat, let sit for a minute, plate up
 
serve with Tripel and chase with Troegs
 
wheebz said:
So here is my Nommlit procedure
 
take 3 strips of applewood smoked bacon, cut into 16 pieces, pan fry on med high, add chopped sun dried maters when bacon is 25% cooked
 
while that is going on, microwave frozen tots, 12 to be exact, for 2 minutes to get them mushy and thawed out
 
when bacon stuff is done, remove bacon and sun dried, and turn to high heat, then add tots and mash with the sharp end of a spatula, then turn to med high
 
fry for 2 minutes, flip, and disregard extra fat right when you flip
 
in the mean time, whisk 3 eggs, add habapeno powder
 
right when you discard grease, hit the pan with the egg mix, keep on high for 20 seconds, turn down to med, add cheese and minced garlic, after 1 minute fold omlette, turn off heat, let sit for a minute, plate up
 
serve with Tripel and chase with Troegs
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Will this be served at sunday brunch @ Collusion?
 
grantmichaels said:
How do you decide which piece of bacon is cut into six pieces, instead of five?
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that was definitely a typo, i cut each one into 5 pieces, so 15
 
that fucking tripel done did me good
tctenten said:
 
 
Will this be served at sunday brunch @ Collusion?
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our chef makes food a lot better than I can, well, certain foods
 
I will always win a drunken food off, because thats my main state of mind, i cook drunk a lot more than I cook sober
 
the super fatty bacon and low temp cheese melt makes it oily and greasy and moist enough that I dont even have to top it like I would any other omelette
 
literally just whipped this thing up on a whim and it might be in my top 5 omelettes ever
 
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