Recent content by unitmonster

Sigh. I would not have started talking about a chinois had I not seen that pic. That is obvious. In no part of his post does Eric state that he pressed the trub through or into his strainer. In fact, he describes his method a few posts ago exactly as I described it as putting no undue stress or...

Apologies to the OP for letting myself get sucked into Bob's game. Glad you received some useful info. I love the treasure trove of info in the past threads of this forum. The homebrewing community is so helpful and most everyone is willing to intelligently discuss different techniques and...

I did see the photo, but thanks for calling me a retard again in a roundabout way. I still do not understand why anybody would want to push that through the chinois, you just flip it in the garbage. You want to remove that matter, not smash it up even finer by forcing it through tiny holes and...

Wow, sorry i hit a nerve there. I was just relating my personal experience with this tool I use every day. I wasn't calling you out or asking for a resume. Not even saying you are wrong. Just giving my honest opinion. As for you telling me that my sauces are liquids, thanks. And I am usually...

You do not need to worry at all about prolonged use of a chinois for brewing. I have been using the same chinois at my restaurant for four years, the one before that lasted eight years. I used it three times today (citrus beurre blanc, Demi glacé, and lobster bisque). The things I put through...

+1 on the stainless strainer. Works great. Being a chef, this is known to me as a chinois (shin-wa). Seems to aerate well enough and is easy to clean (as long as you clean it right away).

Good luck trying to get any info from PWSA. I emailed them a few weeks ago and they gave me the phone # to someone in their lab. He never answers the phone (3x) and hasn't returned any calls. If anyone has a recent report, I would love to see it.