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Messages - AmandaK

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General Homebrew Discussion / Re: Swap-toberfest '15
« on: October 03, 2015, 06:30:20 AM »
PM sent with tracking number. Enjoy unpacking it! Bwahahah
Am I gonna have to hack it apart with a razor blade?? Lol

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General Homebrew Discussion / Re: Swap-toberfest '15
« on: October 03, 2015, 06:19:38 AM »

Frank! Your package is in route.

From left to right: Crooked Stave, a 13% dark saison from 2013, two of our American Wild Stouts, my Gueuze (blend of 2011 & 2013 lambic), and our wedding toast beer "Ein Prosit". You said you wanted sours! :)

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All Things Food / Re: Growing food - The Garden Thread
« on: October 01, 2015, 05:52:16 AM »
I started a batch of lacto fermented pepper sauce with some cayenne, and cascabel (or something that looks similar) and a first experiment with lacto fermented daikon pickles.

What is your procedure here? I've been looking at fermented hot sauce recipes all over the internet and have gotten so many different techniques that I'm about tired of looking. I'm leaning towards the 'whir up peppers and garlic in the food processor, add a touch of yogurt whey, ferment until later, then blend with vinegar and other flavors and bottle in little woozy bottles' thing. But I have no idea if that works well or poorly.

mustard green pesto is yummy and spicy.

We've made spinach pesto here a lot and I love it. Speaking of, I should plant some more spinach.

I do wish that these were available when we were building the bar (club down the road was doing a large buy, but it always fell through for one reason or another - for like a year or more) but I gotta say, the 650SS ain't a bad choice either.

All Things Food / Re: Growing food - The Garden Thread
« on: October 01, 2015, 05:32:11 AM »
Figured with all this talking, I should add some pictures:

Ghost pepper. I have no clue why I'm growing this. I can barely even go near the plant, much less eat it. Once the 5-6 peppers on it turn red, they will get turned into hot sauce and given to my heat-seeker friends.

Pepper harvest from September 2nd. Looks like a mix of jallys, poblanos, serranos, and habenaros.

The poblanos plants are basically trees. Me for scale. They come up to my chin now. Taken on September 2nd.

Habenaro and serrano harvest from August 15th.

Pre-soup bell peppers:

Checking on the carrots in August:

One of the many tomato harvests. This one was made into marinara sauce.

All Things Food / Re: Growing food - The Garden Thread
« on: October 01, 2015, 05:12:43 AM »
Bell peppers are finicky as heck to grow. I grow a few different pepper varieties and most either do not flower during the hottest part of the summer or the blossoms drop off because it's too hot (much like tomatoes). I've tried growing them off and on for a few years. I finally found a plant that seems to tolerate the heat here but like most of my pepper plants they only develop fruit in the late spring and fall.
One thing I learned about peppers is that you will have problems with them flowering and fruiting if the temp gets below 50. Around here that means not planting until June and still covering them once or twice.

I also didn't plant until it was about 65-75+, which really allowed them to take off once they got outside.

But... I have real problems with pepper diseases, which is why I switched to drip irrigation. Too bad it rained and rained and rained and rained here, so I lost a couple plants/fruits to a bacteria spot. The hot peppers didn't seem to mind, my one large bell pepper plant nearly died (Red Beauty), and my little lunchbox sized bell peppers did quite well despite the disease they had early on in life. I'll be saving seeds after this year from the ones that did well and trying out another variety or two of bell peppers. We make a bell pepper soup that is freakin' awesome, so I have to figure out a way to grow more peppers!  :)

General Homebrew Discussion / Re: Share Your 2015 Brew Season Stock Up
« on: September 30, 2015, 06:48:54 AM »
We always keep sacks of malt around, usually Best Pils, Best Munich, Best Dark Munich, Dingemanns Pilsner, a Maris Otter (this time it's TF), and a wild card malt (sometimes 2-row). Hops are always around too. Yeast is the only thing I don't stock year round.

For stock ups this winter, I'm going hard on mead and cider and leaving Myles to do the brewing outside in the cold if he wants to. Picking up 3 gallons of honey this weekend while judging the Sower's Cup in Lincoln. I also grabbed 15 gallons of raw cider from a local mill on Saturday. That was made into a cyser, a table cider, and I'm freezing about 6 gallons of it to make an ice cider. Pretty stoked.  8)

All Things Food / Re: Growing food - The Garden Thread
« on: September 30, 2015, 05:37:26 AM »
I highly recommend this variety of blackberry:

It was our first year with it, but it grew really well in less than ideal conditions, and the berries we got this year tasted incredible.

From Norse, I'm assuming you're getting bare root plants? And you got berries the first year? When are you planting? I ordered currant plants in pots to cut down on the planting to fruiting time and will be planting them tomorrow so they can get established (still mid 80s here for some reason). Thoughts on planting times for blackberries/raspberries? (Also thinking about picking up some Heritage raspberries.)

All Things Food / Re: Growing food - The Garden Thread
« on: September 29, 2015, 05:16:24 AM »
I picked up a couple black currant bushes for the garden.  8)

I think next year I'll plant more things that don't need processing. I was overrun with tomatoes this year - I think 8 plants is too much for the both of us. I just can't put up any more marinara sauce with all of our other activities. So I'm going for more things that can either be stored on their own or frozen. I liked the spinach, snap peas, peppers, peppers, peppers, potatoes, carrots, etc. I'll probably do a bit more of those and less tomatoes. I'm also thinking about getting more blackberry plants since I have a good amount of open space.

I consider myself extremely lucky to be homebrewing at a time where brewers like Denny and Marshall (as well as their experiments) are so accessible to the community. It certainly encourages me to do my fair share of experimentation, and I'm a better brewer for it, too.

Same here.

Something I wrote and sent to Denny a few months ago as a 'life lesson in brewing':
Quote from: AB
Think critically and think for yourself. You can learn a lot from forums, the internet, and books but nothing is going to help you learn better than thinking critically about what you've learned and seeing how it applies to your brewery. My brewery is not the same as Denny's brewery and it's not the same as yours. Think about cooking, for instance. If a recipe says that you should bake the cookies at 375F for 20 minutes but your oven runs hotter than the recipe tester's oven, would you take the cookies out of the oven before they burn or wait the full 20 minutes because the recipe said to? That same critical thinking process should be applied to your brewing.

Wholeheartedly agree Marshall & Denny. Thank you for what you guys do - and for taking all of our comments & suggestions in stride.  :)

All Things Food / Re: Chipotle Salsa
« on: September 23, 2015, 06:39:05 AM »
That reminds me, I need to make sauce out of our metric crap ton of hot peppers. Looks good!

Equipment and Software / Re: K-RIMS / Breweasy
« on: September 23, 2015, 04:39:09 AM »
Can I ask you two a newbie question?

What is the main advantage of the DPDT relay? I've been talking about this project with our lead electrical engineer here at work and he seems to think that having a breaker(s) is the simpler way to go.

General Homebrew Discussion / Re: Swap-toberfest '15
« on: September 22, 2015, 05:26:35 AM »
I'm excited! I'll have to ask my receiving person if they like sours or not...  8)

Equipment and Software / Re: K-RIMS / Breweasy
« on: September 20, 2015, 09:12:06 AM »
Steve/Mark, I am following every post in this thread. I may just end up giving this whole "build the control system myself" thing a go. As always, thank you guys. You are both helping me see that maybe this electric thing isn't really that hard.

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