Brewed a saison yesterday. Let it cool to pitching temps over night. Got up this AM, sanitized my aeration stone, got my thermowell cleaned up the heat wrap installed, aerated. Done! Good, smooth brewday.
Problem is, here I am at 4pm in the afternoon, sitting down ready to pull a pint and I just realized ... I forgot to pitch the yeast!!! Dho! how stoopid is that?
OK guys, Critique away. What do you like, what do you dislike. Some are ideas of other members of the team. I know which one I like as a brand but I need others thoughts as well. Please vote in the poll provided. Please make whatever comments (supportive or derogatory) you wish.
Collected a couple gallons recently from a high gravity brew session to use as a yeast starter. Never got around to actually pitching the yeast so the wort sat around outside for a couple of weeks covered in foil. I decided to wait and see what happened and it started showing signs of fermentation this weekend. Its at high krausen now, and it smells actually pretty awesome! Kind of reminds me of a saison.
I'm going to let it ferment to completion and if it turns out half way decent I may use it for a saison in the next few weeks.
Anyone have a good Beef Stroganoff recipe? I have egg noodles, mushrooms, sour cream and .... well .... ground turkey. Need to do something with it and wanted to do something a little different than tacos. I know cubed beef works best but I just want to see some recipes, if anyone has a good one.
OK - how do you do it? I just picked my brisket from the store and am going to cook it in the crock pot tomorrow. Too late for anything else, especially since I am taking the kids out all day tomorrow and will get back just in time to cook my cabbage. But I would love to have a look see at some of ya'll recipes for next time!
Founds some good pork chops in the freezer yesterday and had some Costco pesto and devised this little recipe yesterday. Damn! These may have been the best pork chops I ever tasted and the mushroom gravy was super easy but made the dish spectacular.
Pesto Pork Chops
4 pork chops (preferably bone in) 4 garlic cloves 4 tbl spoons Pesto + additional for taste (I didn't really measure, just dumped a bunch in the oil) olive oil italian bread crumbs milk and egg for coating
for the gravy additoonal pesto mushrooms chicken stock or broth (about 1.5 - 2 cups) corn starch for thickening salt and pepper
Place chops in mixture of milk and egg to soak. Bread chops in crumbs. Meanwhile fry garlic in heavy, shallow pan (big enough to hold all 4 chops) filled with a little less than 1/2 inch olive oil, when brown add 4 table spoons of pesto. Stir until fragrant and then lay chops in oil and fry on med low flipping 2 or 3 times until done. Remove,
For gravy add chopped shrooms to oil and saute while scraping browned bits of pork and pesto (the parmesean cheese from the will be very crispy and brown.) When shrooms start to brown add chicken stock or broth. Bring to boil. Mix a small amount of corn starch with warm water and add a few table spoons at a time until sauce begins to thicken. Add a bit mroe pesto, pepper and salt if needed (depending on the amount of sodium in your stock/broth you may not need any) to taste.
Serve with a side of rice or risotto and steamed vegetables.
Well, for us anyway. We got my youngest son Max a Guinea Pig for Christmas. He named it Henry. This morning he says "Hey, Henry had babies!" My wife thought mice had gotten in the cage somehow over night. lol!
So, we are changing her name to Henrietta now. What a crazy coincidence. The really weird thing was a couple of weeks ago out of noweher I started calling the Pig a "she" to which my youngest had to constantly correct me.
I was wondering why that thing got so fat! Pics to come.
Does anyone know (I'm assuming Kai might) more about modern German brewing practices? I know a lot of breweries are moving or have moved away from decoction mashing due to high energy costs. What about step mashing? We talk a lot about not needing a p-rest, etc., due to the malting techniques used in todays malts, and yet I still constantly hear about how German lagers are all step mashed, including a p-rest. I guess I would just like to know a little more about modern German brewing practices. The old Style Guide books are great, but I wonder how accurate they are today?
Aside from brushing up on my German and buying a plane ticket and touring as many breweries as possible in a 2 week period (lord how I'd love to do that!) I would like to know some answers to some of those secrets!