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Messages - AmandaK

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Marshall - this is EXCELLENT.

For the upcoming Pils with Best Pils malt I will cut back the boil time. Good work Marshal.

Same here.

No change for me....I haven't done a 90 min. boil in years.
I was doing a 75' boil on Pilsner malt "just to be safe". Haha. Now I know that I can whittle that down even more. :)

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Marshall - this is EXCELLENT.

For the upcoming Pils with Best Pils malt I will cut back the boil time. Good work Marshal.

Same here.

General Homebrew Discussion / Re: Swap-toberfest '15
« on: October 07, 2015, 07:17:51 AM »
PM sent with tracking number. Enjoy unpacking it! Bwahahah

Jim, you evil, evil man. ;D I've seen some wicked packing jobs before when unpacking for comps, but this one takes the cake! I had to use a exacto blade to get it all unpacked. Pics for everyone's enjoyment:

I tried to pull on the little white bag tuft, it just resulted in packing peanuts everywhere. I ended up having to cut open the bag while it stayed in the peanuts:

And then they were sealed in a Food Saver bag, 2 bottles per pouch:

Lololol - this one had bonus packing peanuts in it  ;D I was giggling the whole time I opened these:

And finally, inside the Food Saver bags was bubble wrap:


I had probably way to much fun opening this package. I'm quite looking forward to these beers. Myles is eye-ballin' the Espresso Stout already.  8)

The Pub / Re: Windows 10
« on: October 07, 2015, 07:00:19 AM »
I never had Windows 8/8.1, just skipped from Windows 7 to 10 when we bought a new laptop. It's alright. Just getting used to it. This touchscreen thing is screwing with me though. I have Win7 at work, and I'd be lying if I said I haven't touched the toolbar on the non-touch-screen to bring up a program.  ;D

General Homebrew Discussion / Re: Swap-toberfest '15
« on: October 05, 2015, 01:26:03 PM »
Yes Jon, I am very excited about Amanda's shipment, but drinking it will have to wait, as we will be out of town for a wedding from Friday till the following Sunday.

I forgot to mention that the American Wild Stout has actually been pasteurized. So that beer will taste exactly as it is when you get it or if you decide to save one/both for later. Pasteurizing wild beers when they get 'perfect' is awesome - I've had some of my own wild beer, from a friend's cellar, 4 years later and it was amazing how much it tasted exactly like I had it years before. :o Crazy.

General Homebrew Discussion / Re: Swap-toberfest '15
« on: October 05, 2015, 05:32:15 AM »
Amanda, that sounds awesome! Wild stout sounds very intriguing and of course I have heard great things about Crooked Stave

The wild stout has a few awards under its belt. 2nd place this weekend at the Sower's Cup in 23A, advanced to Nationals this year, and has a few other medals that I can't remember off the top of my head. The gueuze has won in plenty of comps, the toast beer never got entered in a comp since I only had it in large format bottles (but the recipe wins about 60% of the time), and the 13% saison is one of those beers that you don't even enter in comps - hence the waxing. I hope you enjoy! I would have sent some German lagers, but we pretty much cleared out the kegerator the weekend before I shipped - whoops!

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.

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