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Messages - tschmidlin

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General Homebrew Discussion / Re: BC Canada Homebrew Laws
« on: October 12, 2010, 05:52:41 AM »
We have separate laws too . . . for example gun ownership :)

I think he's just being overly cautious.  But who knows, homebrewing might be the Canadian equivalent of owning a gun.  ;D

Ingredients / Re: Water help needed...RA=450
« on: October 12, 2010, 05:49:30 AM »
Pickling lime is Ca(OH)2, so when you add it all it does is raise the pH and give you some more Ca.  It shouldn't affect the flavor other than changes caused by Ca levels and pH.  It's chemically the same as slaked lime, although I'd stick with the pickling lime since that is definitely going to be food grade. 

Yeast and Fermentation / Re: "Quick Pre-boil sour" Lacto pH question
« on: October 12, 2010, 05:42:50 AM »
I don't know if I would bother boiling it at this point.  I would probably wait until the yeast batch finishes fermenting, and then blend the two to taste.  It is possible that when you blend them the organisms will go to work on things still remaining from the other batch, but that will stabilize after a time.  If you just blend them blindly now then you might end up with one batch dominating the flavor of the other.

It might be a dumper, but it might not.  You're going to have to taste it.   :)

General Homebrew Discussion / Re: BC Canada Homebrew Laws
« on: October 12, 2010, 05:26:41 AM »
Thanks guys, I figured google was wrong.  I mean really, no roads.  How do you have a town if there's no roads?

When up in Vancouver a few years ago, we came by a LHBS, so it must be legal.  And I know "brew on premises" is very popular in Canada because of the tax on beer.  A six pack of MGD (I know, don't say it) was $9.
Thanks Mic, I know homebrewing is legal in Canada, just not sure if it is legal for everyone or just for Canadians.  That's my friend's main concern.

The Pub / Re: Jumping Jehoshaphat - I own a house!
« on: October 11, 2010, 06:30:23 PM »
Yeah, saw that story and man.. I can intellectually understand the fire departments actions, but at the same time - well - damn.

There are two solutions that I could think of that would be fair - 1) roll some portion of the county's taxes into paying for blanket coverage for the unincorporated area. 2) Say fine, you don't want to pay annually? Then if there's a fire and we respond, it's like if you go to the doctor uninsured - big ass bill time. That way, they can save the house and they can make it hurt enough that you shouldn't even flinch at the 75 per year.
I saw that story too, but it wasn't that the guy refused to pay, he and paid in the past and just hadn't gotten around to it yet that year.  That reminds me, I have to pay my property tax . . .

I like both of your solutions Drew.  It's definitely something that should be automatically covered.  But you can always impose a fine of 200 years worth of payments to anyone who needs to have a fire put out at their house but hasn't paid.  $75 a year, or a $15k fine once they put the fire out.  Like you Drew, I can see why they didn't help, but there was 3 dogs and a cat in the house - what if there had been people?  They didn't even come out when the guy called 911, they only came because the neighbor who had paid called 911 when his field caught on fire.

I'd help with the organization stuff, but I'm really not organized.  Really.

General Homebrew Discussion / Re: BC Canada Homebrew Laws
« on: October 11, 2010, 03:28:32 PM »
I was beginning to suspect google has it misplaced on the map, and now your comment makes me think so even more, Jeff.  Go to google maps and look up Sechelt - it's in the wrong spot, isn't it?

All Things Food / Re: PA Dutch
« on: October 11, 2010, 02:56:44 AM »
It does sound a bit like masala kraut. :)

I think the thing that's "wrong" is there just isn't that much cabbage for the diameter of the bucket.  If it was narrower or if I used more cabbage there would be plenty of juice, but the bucket is 9.5 inches across and the cabbage is only 3 inches deep.  I don't need to add much, there's about 3/4 inch of liquid over the cabbage and I'd like it to be more than an inch (just based on stuff I've read).

Kegging and Bottling / Re: She's nearly done!
« on: October 11, 2010, 02:25:16 AM »
Is the dehumidifier a necessity for converted freezers  Why?  Thanks.  I'm learning here.
Yes, at least in my area.  If you don't d anything the condensation builds up and you end up with mold in your keezer.

Yeast and Fermentation / Re: Old Newark Ale Yeast
« on: October 11, 2010, 02:21:49 AM »
Bob, I finally located my notes from the BBA tasting we did!  I WILL get them posted.
I hate you Denny, so very very much.

General Homebrew Discussion / BC Canada Homebrew Laws
« on: October 11, 2010, 02:00:43 AM »
Random question -

A friend of mine has been banished by his company for the next year or so to Sechelt BC.  Google maps literally shows zero roads there.  Rumor has it there's a homebrew shop in "town", but he's not sure he's allowed to brew.  Does anyone have a clue about this?  He's a US resident with a Canadian work permit.  :-\

All Things Food / Re: PA Dutch
« on: October 11, 2010, 01:21:45 AM »
I weighed the cabbage, but measured the salt by volume.  I didn't do so much that I can dig down 5 or 6 inches, and removing the top inch or two would remove a lot of what I made. :)  If I'd used two or three times as much cabbage there would probably be enough liquid, but as it is I'm going to top it up with some brine.  I left it in the house overnight to kick off the fermentation, put I'm moving it to the garage tonight to finish.

All Things Food / Re: Sausage
« on: October 10, 2010, 07:02:49 AM »
Do you guys have pork roll or is that a local thing for me? MMM a Taylor pork roll sandwich from their restaurant on the Wildwood boardwalk....Nice.
I picked up 10 lbs of "pork roll" from the butcher today.  There's less than 9 lbs left.  ;D

The flavor is pretty close to Taylor Ham IIRC, but the texture is all wrong.  The butcher has some ideas to improve the overall recipe, so I'm going to try his version next time.  I'm also going to get him a sample of the real thing and let him try to duplicate it after that, so we'll revisit this recipe.  The main thing I think, is going to be to grind it finer to begin with.  He also wraps it in plastic instead of the cloth that Taylor uses, which has a downside - when you cook it some of the fat renders out.  The plastic traps it, so after I opened each package I scraped off the congealed fat and an aspic like substance.   :-\

Then I sliced it up and pan fried it - served on an English muffin with cheddar and a fried egg - yum!   ;D  So good.

The butcher was kind enough to cut it into chunks, shrink wrap, and freeze it for me since the original handoff didn't happen.  Unopened packages, in this pic, you can see a blob of the congealed rendered fat on the left . . .

After slicing and pan-frying . . .

For a first try I'm super excited. This is a good enough substitute as is, but if we can get closer that will be awesome!

The Pub / Re: Finally it is Hockey time again!
« on: October 10, 2010, 06:45:36 AM »
RIght color...wrong team... let's go Red Wings!!!! Devils!!!!
Fixed it for you!

All Things Food / Re: PA Dutch
« on: October 10, 2010, 06:43:35 AM »
Stopped by the farmer's market today and picked up a bunch of stuff, including some cabbage to make kraut.  I've got a little over 5 lbs of it going now in a 3-gallon plastic bucket I got from Tillamook creamery a few years ago for a dollar. :)  5 lbs is not that much in a bucket that size.  The recipe I used has onions, bay leaves, peppercorns, cumin seed, dill seed, and cloves.  I hope the recipe turns out ok . . .

I've got another cabbage to do some smaller batches and test out some other spices, including a faster one that has szechuan peppercorns, soy sauce, sesame oil, and mirin.  Should be good.  I might do some kimchi too.

I'll also be fermenting some cucumbers, and doing some fridge pickles.  My wife likes beets and picked up a lot of them, so I'll probably pickle the ones she doesn't roast.

Here's the kraut . . . the liquid level is still rising, not quite where it needs to be yet.  The pics don't really show much, but here they are anyway.

All Things Food / Re: BBQ Style
« on: October 10, 2010, 06:24:22 AM »
I think the hot smoked is called kippered salmon.
Around here it's called smoked salmon.  I'm pretty sure kippers are different, but I'm not sure how.

Try hot smoking Chilean sea bass. Wow.
:-\  Sorry, I might not look it but I'm one of those dirty smelly hippies who won't eat something like that because it's on the avoid list - things that are "overfished or caught or farmed in ways that harm other marine life or the environment" . . . there's plenty of sustainable choices.

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