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Messages - tubercle

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61
All Things Food / Re: Growing food - The Garden Thread
« on: August 02, 2012, 03:15:14 PM »
What doesn't get pickled or frozen for soup gets roasted, and yes, it is quite good......and a bit better for you than frying it. 8)

Yeah, but fried Okra tastes sooooooooooo good

And it's vegan! ;)

Unless its fryed in bacon grease ;D

62
Yeast and Fermentation / Re: Temperature fluctuations - Bad or OK?
« on: July 29, 2012, 05:09:12 PM »
From what I read and learned a steady temp is much better for yeast health than extreme swings,

 This is science as Tubercle undersatnds it.

63
All Grain Brewing / Re: Dough-In
« on: July 28, 2012, 04:28:17 PM »
I just about got my tun figured out. I pre heat with 20*+ my water target temp and stir until the water gets to the pre-grain temp. Add grain and I'm usually within 3 degrees of mash temp. 3* is within the tolerence of the Tubercle. Thermometers are only within 2*.

64
Kegging and Bottling / Re: NO FLOW
« on: July 28, 2012, 01:22:25 PM »
Its soulds like the Poppit and/or dip tube is stopped up.


65
Equipment and Software / Re: Fryer for boils
« on: July 25, 2012, 06:50:33 PM »
I use a 7.5 turkey fryer pot most of the time (if I'm not using the 15 gal SS ;D).

To over come boil-over I run about 4 gallon in the pot and the rest (~2-1/2 gallon) in another container. Immediately after the hot break I dump the remainder of the wort in the boil kettle and then get a "mini break" and then start the time.

66
Other Fermentables / Re: Pickles and Crispness
« on: July 25, 2012, 06:45:16 PM »
I have heard of the grape leaves but never tried them. I usually use pickling lime.

 Are these made with vinegar or fermented?

 Low enough pH and you don't have to worry about heat.

67
The Pub / Re: song title game
« on: July 25, 2012, 06:40:43 PM »
The Devil Went Down to Georgia - Charlie Daniels

68
All Things Food / Re: Growing food - The Garden Thread
« on: July 25, 2012, 06:39:16 PM »

I can grow stuff, but man I suck at preservation.   :-[

A few things you need to know and their effects on plant and animal matter and the things that make them spoil.

Cold, moisture, pH, heat, oxygen. Most of these can be elimainated or accomplished by freezing, salt (and nitrite), vinegar, vaccum or heat under pressure. The rest is just details.

 If you can make beer you are way ahead of the curve in preserving food. Preservation is much easier.

Apply your knowlege ;)

69
Ingredients / Re: Big 'old hops
« on: July 25, 2012, 02:45:13 PM »
Quote
I guess I meant 'ol instead of old, just talkin' down home like.  :P

Totally different, 'ol and and old.

Kinda like "y'all" and "ALL y'all"


70
All Grain Brewing / Re: Overnight mash
« on: July 23, 2012, 07:40:15 PM »
I have overnight mashed plenty of times. Usually have a 5* or less drop keeping the mash tun in the house wrapped in a quilt. No sour issues at all. I do it just to save a little time the next day when I have other project going on like making cheese, canning...or more recently, making sausage ;D

71
General Homebrew Discussion / Re: Simplifying Recipes
« on: July 22, 2012, 05:27:12 PM »
Frustra fit per plura quod potest fieri per pauciora - Occam
paddle faster, i think i hear banjos

 ;D ;D ;D ;D ;D

72
All Things Food / Re: Sausage
« on: July 18, 2012, 05:24:46 PM »
I have not made brats yet even though they are a favorite. Did you make an emulsified forcemeat? A little intimidating to do...

I don't think I did the emulsified forcemeat thing. I ground through the medimum plate , made a slurry of the spices and water, and mixed by hand for about 5 minutes. I ended up adding about a cup and a half of water during the mixing until it "looked right".

 Blanched for about 10 minutes before frying in olive oil.

73
All Things Food / Re: Sausage
« on: July 17, 2012, 10:18:35 PM »
Made bratwurst with my new Mechanized piston-based non horizontally oriented  protein portability enabler (MPBPPE)MPBPNHOPPE and natural casings.

 Oh! Yes.

 Anyone that has any idea that they may make sausage one day go ahead and get a MPBPNHOPPE.

 Yes, you can stuff sausage with out it. You can also crush barley with a rock....js.
There fixed it fer ya
I would like to think that ah had sumthin to do with that.  ::)  :o

Thanks 1v :D I can always count on you. BTW...here is the spice mix I used for the brats. Could used a little more heat next time and maybe some bay leaf.


5 lb batch
1-tbsp ground coriander
1-tbsp ground sage
1-tsp paprika
1-tsp cayenne pepper
2-tsp dried rosemary
1-tbsp dry mustard
1-tsp pepper
1-tsp nutmeg
4-tsp salt

74
All Things Food / Re: Sausage
« on: July 17, 2012, 06:25:54 PM »
Made bratwurst with my new Mechanized piston-based protein portability enabler (MPBPPE) and natural casings.

 Oh! Yes.

 Anyone that has any idea that they may make sausage one day go ahead and get a MPBPPE.

 Yes, you can stuff sausage with out it. You can also crush barley with a rock....js.

75
Equipment and Software / Re: Garage door opener
« on: July 17, 2012, 03:34:40 PM »

Anyone have any experience at DIY drying and cracking corn?

Yes. About 20 years worth. But we dried corn on the stalk and stored it in a stall in the barn, shucks and all. Grandpa had a sheller we would run the cobs through to strip the kernels then a grinder that had several screens of different sizes the meal ran across to drop out different grades.

The last (biggest) size got fed to the hogs. ;)

 If you got a specific grind you're looking for...a cheap corona mill does fine - so I'm tole.


AS far as RPM, mine runs however fast the corded 3/8 drill motor from Sears can turn it.

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