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Messages - majorvices

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4006
All Things Food / Re: Pickles and other fermented foods
« on: August 13, 2013, 10:38:20 PM »
Might back sweeten but going to finish fermentation first. I had planned on possibly  back sweetening anyway since I went with only about 3 or 4 tsp for the quart.

4007
All Things Food / Re: Pickles and other fermented foods
« on: August 13, 2013, 10:35:14 PM »
Well, gosh, I didn't think about that. But I'll post my results Saturday.

4008
All Things Food / Re: Pickles and other fermented foods
« on: August 13, 2013, 10:00:51 PM »
And back to the topic of fermented pickles, is it possible to make a sweet fermented pickle (i.e., gherkin-style) or would the additional sugar encourage unwanted bugs to join the party?

I think you could add the sugar at the same time as adding the vinegar, but I'm no pickle expert,

I'm making some sweet pickles now. If they turn out I'll post recipe saturday. No vinegar for my pickles. Salt water brine and natural fermentation.

4009
General Homebrew Discussion / Re: So I have a bland lager on tap...
« on: August 13, 2013, 09:57:17 PM »
Normally when I cook brats I boil them first in some beer and sliced onion untio cooked through, then throw them on the grill. I really like to fry bacon, chop into bits and fry my kraut with bacon and a little bacon grease. Oh, man, is it good. You can cut the beer down with some water if you want to save some for dry hopping. I go 2 parts beer to 1 part water.

4010
General Homebrew Discussion / Re: So I have a bland lager on tap...
« on: August 13, 2013, 07:47:30 PM »
Boil your bratwurst in it

4011
Yeast and Fermentation / Re: which dry yeast strain do you prefer?
« on: August 13, 2013, 12:55:04 PM »
Pretty amazing how good dry yeast has gotten since I started brewing. US-05 is one of my go to yeasts, but I think you can make qualioty beer from just about any dry yeast on the market now.

4012
Yeast and Fermentation / Re: ale still fermenting after 4 weeks
« on: August 13, 2013, 11:28:42 AM »
+2 - missed that part.

4013
All Things Food / Re: Pickles and other fermented foods
« on: August 12, 2013, 10:34:47 AM »
I make my own fermented hot sauce and can testify that they will spontaneously ferment on their own without any help.

What I do is rinse the peppers, roughly chop them and then puree in a blender with water and about 6% salt by weight. Makes a pepper slurry that will be fermenting within 24 hours at room temp. I do this in a loosely covered mason jar leaving some headspace for expansion. You may have to rap the fermenter on the counter to knock solids back into the liquid as they will be pushed upwards by the fermentation. Any mold that forms can be scraped/lifted away before packaging- I can assure you that this does not ruin the product.

After 30 days or so in primary I puree again with about half it's volume of vinegar added. Strain any bulky solids remaining, package and store at room temp forever if desired. It only gets better...

I made this a couple weeks ago. I simply could not wait the full 30 days. 2 weeks, scrapped the mold off the top and blended it with vinegar yesterday. It's simply fantastic and a "kroger" bag of peppers made almost 2 quarts. I used a blend of peppers, some long green hot peppers someone gave me from their garden.No idea what they are. Jalepenos and habeneros from my garden.

Going to head to farmers market this week to make some more. Very fun!

4014
Yeast and Fermentation / Re: ale still fermenting after 4 weeks
« on: August 12, 2013, 10:30:38 AM »
Don't count bubbles, thats just co2 coming out of solution and can happen for weeks. Layer of "foam" is most likely just yeast. Some strains (low flocculating ones) can remain on surface for weeks after fermentation is mostly finished. Lightly swirl the fermentor and that top layer should fall back into the beer.

As mentioned above, take a hydrometer reading. two readings that read the same after 2 or 3 days apart is how you know you are done.

4015
Kegging and Bottling / Re: Am I being impatient?
« on: August 11, 2013, 03:53:08 PM »
You "think" you shook them. Boy, doesn't get more scientific than that! :P :D

4016
Kegging and Bottling / Re: Am I being impatient?
« on: August 10, 2013, 10:35:24 PM »
Tell you what. I have a gizmo that reads co2 volumes. This will be an easy test. Let you know soon.

Please do!  I hooked up two kegs, one each way, and hit them with the same pressure for the same time.  But all I had to evaluate them was my own impressions.  This may be the ONE time I was wrong!  ;)

Did you shake them or just give them time? Here's the thing, if you have top pressure on the beer and are bubbling Co2 up from the bottom it's going to stay in the liquid more readily as opposed to trying to force it down from the top. But if you do it over, say, a week, it may not make as much difference.

4017
Kegging and Bottling / Re: Am I being impatient?
« on: August 10, 2013, 05:29:46 PM »
Tell you what. I have a gizmo that reads co2 volumes. This will be an easy test. Let you know soon.

4018
Yeast and Fermentation / Re: Low Fermentation Temperature for Hefeweizen
« on: August 10, 2013, 02:05:36 PM »
Hefe weizen strains are really robust. I have started them off as low as 56. I generally start off at 58 and then finish off at 64. Just pitch a healthy amount of fresh yeast.

4019
The Pub / Re: Dogfish Head sitcom
« on: August 10, 2013, 10:53:18 AM »
I'm a 43 year old brewer and father of two. Trust me, I look pretty rough.

4020
The Pub / Re: Dogfish Head sitcom
« on: August 10, 2013, 03:00:43 AM »
Interesting.  So here's a question for everyone, if they made a sitcom based on you and your family, who would play you?  For myself, I would hope they would pick Antonio Banderas but I'm sure my wife would suggest they pick Horatio Sanz.

Don't care who they get to play me, as long as Denny plays my down and out father.

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