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Messages - tubercle

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All Grain Brewing / Re: composting spent grain
« on: September 02, 2012, 11:52:41 PM »
I thought about starting a earthworm colony for composting purposes. I wonder what spent grain would do to them?

The Pub / God Speed Neil Armstrong
« on: August 25, 2012, 11:20:51 PM »
My generation's hero.

All Things Food / Re: Sausage
« on: August 25, 2012, 03:20:52 PM »
you summed it up didn't ya...
I really, really wish you guys would stop this crap.

 In the past 3 weeks The Tubercle has bought a 350 watt meat grinder, a bunch of casings, hog rings, pliers, etc. Made bratwurst and it was delicious. Just got through stuffing 5 lbs of summer sausage which is curing in the fridge. First thing in the morning I have to get up and start smoking them. I had to make a bunch of modifications to my smoker to hang the sausages.

Please stop. I don't have time to make beer now.

Now he has "refurbished" the kegerator too..... ;D ;D ;D ;D

Glad I kept all those bottles ;D ;D ;D ;D

Oh they should be cured in ziplocs first and overhauled at least once a day for 7 days until firm to the touch. The bag is to keep them exposed to the liquid that comes out and then reabsorbs. Then they can go on a rack and dry; you'll end up with something like pancetta.

I did some buckboard bacon too but overcured it! The color was almost like pastrami. Still good but less cure/time would have been better.

OK...I'll use the bags. This came out very firm and good color. Just too much salt. Judging by the color from the cure I think the timing was right for the thickness. It was pink throughout.

 After sitting in the fridge overnight I sliced it very thin on the food slicer and tried some more. It was OK...taste was very good and not quite as salty cut thin. I vac sealed in 1 lb pouches and put in the freezer. It won't go to waste.

All Things Food / Re: Sausage
« on: August 25, 2012, 04:07:07 AM »
Buckboard bacon off the smoker.

Had to fry some up...extremely salty! More like what we call around here as country ham. Very god taste but too much salt. I'll slice and put in the freezer for beans.

 Yesterday I ordered a pork belly from a butcher in the next town over. Going to use much less salt, maybe a few tablespoons and a whole lot more brown sugar. Instead of the zip lock bags I will cure on a rack. I will remove the kegs from the kegarator and use it as a curing fridge.

The Pub / Re: How often do you have a crowning moment of brain damage?
« on: August 25, 2012, 01:37:18 AM »
I don't think my brain is wired wrong. It's mostly everybody else's. ::)

 The thing I stuggle with the most is putting my thoughts down where I hope someone else will be able to understand some small part of them. Not that I can't express myself but what part of the weirdness should I leave out.

All Things Food / Re: Sausage
« on: August 25, 2012, 01:29:02 AM »
Dry cured boston butt on the smoker right now.

 First I de-boned and cut the butt in half longways.

 I used 1 cup kosher salt, 1/2 cup brown sugar and 1 tsp #1 cure for the rub. Put each piece seperate in a gallon zip lock in the fridge for 4 days, turning daily, rinsed and dried and then 2 days on a rack in the fridge. Smoking for 6 hours w/hickory @ 150f then in the fridge overnight before slicing. I rubbed with coarse ground pepper before smoking (I found a use for the old coffee grinder).

Buckboard bacon for breakfast....

General Homebrew Discussion / Re: Dry moss?
« on: August 23, 2012, 11:40:26 PM »
The Tubercle doesn't worry about haze.

 But if it really bothers you the ultimate solution is a red solo cup

Yeast and Fermentation / Re: White Labs vials?
« on: August 21, 2012, 09:39:18 PM »
I make a big batch of super secret special dry rub for my boston butts and store individual use portions.

Other Fermentables / Re: My first still beverage, bottling options?
« on: August 19, 2012, 07:24:36 PM »
I bottle wine in beer bottles/caps all the time. Good for single serving occasions.

They will probably start fermenting unless you add campden and sorbate first and let the yeast settle for a month or so then rack clean. I guess after that it would be like back sweetening with plum juice.

I have also found with fruit wine I get alot of very fine sediment that takes a long time to settle. I always put my carboy to rest where I will be racking from for a week or so before racking to the bottling bucket. That way I don't have to move it and stir up the sediment again.

  If it is just sediment and not haze then give it time. I usually let my plum wine sit a month or 2 after the first racking and its clears completely.

  What is the purpose of adding the extra plums?

All Grain Brewing / Re: Considerations for 3-gallon all grain batches
« on: August 19, 2012, 12:35:24 AM »
Five gallons worth of bottled beer takes up a lot of space, which I don't have.

If you room for 24 bottles you have room for 48....Just stack them.

Ingredients / Re: Sanitizing Homegrown Hops
« on: August 18, 2012, 10:04:25 PM »
I boil mine for 60, 30, 20, 15, 10 or 5 minutes or soak then in a 5 - 7 % alcohol solution for a week or two. No problems so far.

All Grain Brewing / Re: Palmer's Spreadsheet - Kettle addition
« on: August 17, 2012, 02:42:20 AM »
Mashing is mashing, sparging is rinsing. Wrap your head around that.

Yeah I know that. But Palmer says there is no need to add the salts to your sparge water since they don't have time to dissolve into the sparge water. So wouldn't it make more sense to add this addition the kettle instead?

 Not trying to be an a$$..but think about it. I know there exist all kind of spreadsheets created by "experts"...but what makes the best sense to you? The best answers are not the one ones given to you but the ones you come up with yourself. Don't think outside the box, throw away the box.

"Pluralitas non est ponenda sine neccesitate" - Occam

"the more perfect a nature is the fewer means it requires for its operation." -  Aristotle

All Grain Brewing / Re: Palmer's Spreadsheet - Kettle addition
« on: August 17, 2012, 02:27:19 AM »
Mashing is mashing, sparging is rinsing. Wrap your head around that.

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