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Messages - tschmidlin

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7261
The Pub / Re: What has two thumbs and is going pro?
« on: October 06, 2010, 03:00:35 PM »
Here's a discussion of wages from the Probrewer forum.  Much less than most people think...for a 600 bbl/year brewery, around $11-12/hr.

http://www.probrewer.com/vbulletin/showthread.php?t=18279&highlight=salary
Interesting thread Denny, thanks for the link.

7262
General Homebrew Discussion / Re: BJCP Entries...Timing
« on: October 06, 2010, 01:01:30 PM »
Not to mention that a dry hopped beer can be a little cloudy, so unless it is totally murky it's no big deal.

7263
All Things Food / Re: Sausage
« on: October 06, 2010, 12:59:15 PM »
 :o

Sweet setup corky, I'm totally jealous.  And I think I need to make sausage tonight.  I'm so easily influenced.

7264
All Grain Brewing / Re: Alcohol Bitterness
« on: October 06, 2010, 12:44:53 PM »
I store some 190 proof EC for cleaning and making tinctures. Usually keep half a gallon around. Very useful. Gotta get in the car in a moment but when I get back I'll "test it" shiver...
Water it down - that shouldn't add any bitterness, and might help you discern bitter from burning :)

7265
All Things Food / Re: PA Dutch
« on: October 06, 2010, 12:33:01 PM »
I've got one that sounds just like that euge, about 5 or 7 gallons or so, ceramic.  My wife's grandfather used to make wine in it.  That container would hold a bit more kraut than I want though.

7266
All Grain Brewing / Re: Alcohol Bitterness
« on: October 06, 2010, 12:20:51 PM »
Thought long and hard on this one and knew that etoh has it's own bitterness. Struggling to articulate as to how it is bitter- came up with that the harshness of "ethanol" on the tastebuds registers as bitterness. The brain can't process it any other way. It can't register as any of the other four basic tastes.
I don't agree.  The harshness of ethanol can be felt other ways than through the bitter taste buds, or even any of the taste buds.  Your tongue has nerves too, and the skin in your mouth is pretty delicate compared to your hands.  When you drink straight alcohol and it burns (although maybe it doesn't burn you euge  ;D ) all of the way down your throat, that burning is not from your taste buds, it is from your nerves.  The sensation is more complex than the taste buds would allow.

If you want to argue that some vodkas have things in them that taste bitter that's fine, it's probably true.  But I don't believe ethanol itself triggers a reaction in the bitter taste buds, because I've never experienced it despite ample opportunity :)  I'll need some real proof of that.  I'll start with some everclear if I can get my hands on any, they don't sell the high-test stuff around here.

7267
The Pub / Re: Babalu
« on: October 06, 2010, 11:06:02 AM »
Thanks Frank, I've been wondering how things are going.

Keep it up Jeff!

7268
General Homebrew Discussion / Re: Evaporation and finished volume
« on: October 06, 2010, 10:29:43 AM »
A long time ago this board didn't exist!  Welcome  :)

If you feel like joining a local club, you can try to find one here:
http://www.homebrewersassociation.org/pages/directories/find-a-club

7269
Undecided - possibly a mead, maybe a Blegian dark strong or RIS.  Really need to get those done ASAP, just not sure what is P.  :)

7270
General Homebrew Discussion / Re: Evaporation and finished volume
« on: October 06, 2010, 09:38:39 AM »
You can generally draw wort until the SG drops to about 1.010.  It's kind of a pain to measure if you don't have a refractometer, but you can always batch sparge like Denny does, that should help avoid any tannin extraction.  Follow the link in his sig.

For a 90 minute boil you should just add more as you go, either wort or water.  Or you can add water to the fermenter to top it up.  Or you can adjust your recipe to expect less in the fermenter.

Re: the cold break, I use a CFC so the whole cold break ends up in my carboys.  No problem.  YMMV

7271
The Pub / Re: blatz
« on: October 06, 2010, 09:24:40 AM »
This one kills me  ;D


7272
All Things Food / Re: Sausage
« on: October 06, 2010, 09:09:15 AM »
I suppose I should have read this thread before posting the green chorizo recipe in the BBQ thread . . . I'll move it here.

There's lots of fresh sausage recipes . . . I never bother packing them into casings, I just use it as loose sausage.  I got this one from a TV show with the Mexican cooking guy.  Rick Bayless?  I leave out the spinach powder because I don't have any, although I might make my own for the next batch.

Chorizo Verde
Makes about 1 1/2 pounds (3 generous cups)

1 large poblano chile
1-2 serrano chiles, stemmed and roughly chopped
1 bunch of cilantro, tough lower stems cut off, the leafy part roughly chopped
1 1/2 pounds ground pork
3 Tbs spinach powder
2 tsp salt

1.   Roast the poblano chile until blistered and blackened all over.  When cool remove the blackened skin.  Remove the stem and seeds.  Quickly rinse to remove any seeds or bits of skin. Roughly chop and scoop into a food processor, along with the serrano and cilantro.  Pulse until uniformly chopped, then run the machine until you have a coarse puree.
 
2.   In a large bowl, combine the pork with the green seasonings, spinach powder, and the salt—your hand is the most efficient utensil for working the seasonings thoroughly into the meat.  Cover and refrigerate for several hours before frying.

7273
All Things Food / Re: BBQ Style
« on: October 06, 2010, 09:03:29 AM »
There's lots of fresh sausage recipes . . . I never bother packing them into casings, I just use it as loose sausage.  I got this one from a TV show with the Mexican cooking guy.  Rick Bayless?  I leave out the spinach powder because I don't have any, although I might make my own for the next batch.

Chorizo Verde
<edit - recipe moved to the sausage thread>

7274
All Things Food / Re: PA Dutch
« on: October 06, 2010, 08:48:46 AM »
I make it every year at this time.Been doing that for the last seven or eight years or so.

I make it as soon as the Amish start selling the late cabbages.They are gigantic,and loaded with sugar. That is why late cabbages work best.They have lots of sugar and juice to aid in the fermentation.

I pack a fermenting bucket with cabbage, granny smith apples and kosher salt.
Do you just have these pictures lying around, or did you make kraut last night? :)

I might have to try it this year.  I need to find a container to do it in, and a place to do it . . . I can't imagine my wife will want it in the house, she doesn't even want a jar in the fridge.  :)

7275
All Things Food / Re: Ethnic and Regional Cooking
« on: October 05, 2010, 11:43:34 PM »
Looks awesome - my salsa verde is more tomatillo/avocado based, I haven't made that kind of sauce before.  Then again I generally despise capers due to a bad bagel w/lox and capers I had once.  I had good fried capers more recently, so I might be willing to try them again.  They're currently ranked somewhere above beets on the delicious food scale, but are still below the edible line. :)

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