Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - Delo

Pages: 1 ... 7 8 [9] 10 11 ... 13
121
Beer Recipes / Re: Theakston's Old Peculier
« on: June 14, 2012, 10:19:39 AM »
...I used 4oz of light molasses.  If I brewed this again, I would use treacle.  It is easy to have molasses overpower the beer...

If you do use treacle next time, cut back on the amount versus the amount of molasses you used.  I think treacle syrup  would potentially overpower the beer more than regular molasses would.
That's good to know. I thought it was the opposite.

122
All Things Food / Re: Sausage
« on: June 14, 2012, 09:01:59 AM »
Just used it for the first time tonight. Talk about a game changer - my previous worm drive type stuffer would do 2 kg in about 10 minutes, with LOUD noise. This makes no noise and I had stuffed 4 meters of Apfelbratwurst* in, no kidding, 2 minutes. With time to stop and change some things around.
After stuffing only my third batch of sausages with my meat grinder, I may be looking into getting a stuffer.  I also realized that most people have more patience than I do.

123
Beer Recipes / Re: Theakston's Old Peculier
« on: June 14, 2012, 08:24:45 AM »
Here is the recipe that I found.  It was an extract kit that is supposed to be an Old Peculier Clone(I dont remember where I got it from). The measurements of the specialty grains were given in cups not by weight.

6lbs Dark dry malt extract
1 Cup Chocolate Malt
3 Cups Crystal 60 L
1 Cup Roasted Barley

2 oz Progress Pellets  45 min
.5 oz Fuggle Plugs 2 minutes

4 – 8 oz Molasses End of boil

Danstar Windsor yeast

I used 4oz of light molasses.  If I brewed this again, I would use treacle.  It is easy to have molasses overpower the beer.  Like I said, I dont remember how close it was to Old Peculier, and I dont know enough to tell if its going to be close by looking at the recipe but I'm sure others can.   I hope this helps. If you do find a recipe that works please post it. I would like to brew an old peculier clone but I unfortunately dont have the time for the beers i already have lined up in my mind to brew. Summer may be over before I get to brew my summer ale.

124
Beer Recipes / Re: Theakston's Old Peculier
« on: June 12, 2012, 08:44:22 AM »
Its been a long time since I've had it too.  The second batch I brewed was a clone of it.  I dont remember how close it was to the original but I do remember it came out great.  I will look for the recipe when I get home and post it if I can find it. I know I used molasses and the yeast was maybe WLP013 London Ale Yeast.  I've been meaning to rebrew it or brew another version for years now.  If you do brew it, please update this post. 

125
The Pub / Re: song title game
« on: June 12, 2012, 08:24:08 AM »
Kung Fu Fighting - carl douglas

126
The Pub / Re: song title game
« on: June 12, 2012, 05:50:48 AM »
Black Mountian Side - Zepplin

127
Ingredients / Re: I think my hops are drowning
« on: June 09, 2012, 02:36:25 PM »
I will be the first to admit I don't tend to my hops like I should and I'm not anexpert.  Some of my early hops brown on the edges.  I couldn't tell you if its good bad or neither but itdoesnt seem to happen to all of them  and I usuallyn get plentyn to harvest. You siad your hops are inpots, do you have enough drainage? They may be drowning since you had a  lot of rain and the soil could be saturated.  My hops in pots never grew well and I didn't get any cones in the first year. You really need large pots. Some people have recomended rain barrels or garbage cans.

128
The Pub / Re: song title game
« on: June 08, 2012, 10:35:01 AM »
I Want You (She's So Heavy) - Beatles

129
All Things Food / Re: Sausage
« on: June 08, 2012, 07:27:20 AM »
I'm going to add cheese too. I think dicing it and then freezing the cheeze and adding it to the mixing phase right before going into the stuffer would work best.
I didnt think about freezing the cheese.

Last night I did 7 kg of sausage, 3.5 kg of basil/tomato/chicken and 3.5 kg of mango/chile/cilantro/chicken. Basil tomato was just too salty. Gonna try it one more time with 1/3 less salt, but mango chicken is one of our favorites.
These both sound good. Did you add fat? I'm planning on making chicken sausage for the first time tomorrow morning with 4 or 5lbs of breast from Costco that I have.  From what I have heard, I was wondering it will be too dry and I should add fat...or dark meat....or skin...or something. 

130
The Pub / Re: song title game
« on: June 07, 2012, 12:56:01 PM »
Sunshine Superman - Donovan

131
All Things Food / Re: Sausage
« on: June 07, 2012, 10:56:09 AM »
Euge- Thanks for the info. The plastic stips seem like they would be helpful and its good to know whole foods has the casings too.

I went back and read through most of this thread. There is a lot of great info. I may have missed it but can anyone tell me what is the best way to store the links in the freezer? I did a pretty poor job with the freezer paper and zip lock bags. A lot of mine stuck together.  Also has anyone made sausages with cheese in them? Are there any special techniques? I would imagine you would have to use "higher temperature" cheese. I plan on making chicken chipotle w/ cheddar or jack cheese sausage.

132
The Pub / Re: song title game
« on: June 07, 2012, 06:00:59 AM »
Voodoo Chile Blues - Hendrix

133
The Pub / Re: Whatcha all want for Father's day??
« on: June 07, 2012, 05:56:46 AM »
I want to sleep until at least 8AM.  Anything above and beyond that will just be gravy.
+1
I cant remember the last time I slept in to 8 AM. We have to drag our 2 year old out of bed during the week but on the weekend she is waking us up at 6 to get up. Its funny how kids do that. What was that stuff? Naptime?

134
All Things Food / Re: Sausage
« on: June 06, 2012, 06:48:26 AM »
Well I bought a pound of natural hog-casings that are salted down like cod but on these hollow plastic strips. One of these strips will probably do 15-20 pounds of sausage.

I think natural casings are preferable due to the crunch/snap and digestibility. They also take on smoke more readily than synthetic. When fermenting I think ultimately natural is the way to go. But for an intro basic unfermented summer sausage a synthetic casing probably will do for now. Mine will have cheddar and jalapeño...
Do the plastic strips go all the way down the inside of the casing? For the first time sausage making that I just did, I bought natural hog casings.  I got them from a farmers market by me and were similar to the these but without the plastic strips.  They were all balled up together and I had to untangle them.  I rinsed them with water and ran water through them and they slid pretty easily on the attachement.

From my extremely limited knowledge on the subject, hog casings are easier to work with than other natural casings. For me, who tends to be more destructive than not, they worked well. As far as stuffing goes, I was worried that it would come out too fast and I wouldnt be able to keep up. The grinder I have moves the meat out slowly and I have to push it out to move it faster.  I would slide the casing off the tube as I needed more.  It worked well for me since I was doing it by myself.

135
All Things Food / Re: Sausage
« on: June 05, 2012, 07:45:36 AM »
It's too much work using the grinder with the stuffer attachment. I'll get a proper stuffer this week. I see now that it isn't essential but would make things a hell of a lot easier.
A stuffer would be a nice but we have had a number of our appliances we use everyday die recently so that wont be happening anytime soon.  The sausage attachment for my meat grinder works pretty well.  Here are some picks of the bangers I made.  I browned them and then cooked them with onions and Guinness.  Reduced the Guinness to make a sauce and ate it with cheddar mash.  Mmmmm.

Pages: 1 ... 7 8 [9] 10 11 ... 13