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Messages - tschmidlin

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7336
Undecided - possibly a mead, maybe a Blegian dark strong or RIS.  Really need to get those done ASAP, just not sure what is P.  :)

7337
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

7338
The Pub / Re: blatz
« on: October 06, 2010, 09:24:40 AM »
This one kills me  ;D


7339
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.

7340
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>

7341
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.  :)

7342
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. :)

7343
The Pub / Re: What has two thumbs and is going pro?
« on: October 05, 2010, 09:49:45 PM »
Congratulations!  ;D

7344
All Things Food / Re: PA Dutch
« on: October 05, 2010, 09:47:00 PM »
Dont forget the corn maze either or the late season cabbage for makin kraut.  ;)
How often have you made kraut, and how much do you make at once?  I've read up on it, but haven't done it yet.

7345
All Things Food / Re: Ethnic and Regional Cooking
« on: October 05, 2010, 09:42:47 PM »
I like Fra di avolo with lobster or shrimp.
I love fra diavolo, I used to go to a place in NJ that served it with calamari, clams, and mussels.  Excellent!

7346
All Things Food / Re: PA Dutch
« on: October 05, 2010, 09:37:58 PM »
While at our best specialty grocer this past weekend, I did see some Jones Scrapple so I grabbed one.  The wife doesn't like it because she claims she once saw "pork face" on the list of ingredients.  I don't doubt it's in there; I doubt that it would be listed that way on the label.
It may have been listed as pig cheeks or pork cheeks.  They're supposed to be tasty, but I've never (knowingly :) ) had them.

7347
Ingredients / Re: Weyerman CaraWheat?
« on: October 05, 2010, 09:27:01 PM »
Looks good - now double the wheat, munich, and pils malts and make a big wheat dopplebock :)

7348
General Homebrew Discussion / Re: Evaporation and finished volume
« on: October 05, 2010, 09:17:38 PM »
If it's one of those squat pony kegs, that's a lot of surface area so you could lose a lot that way.  Some of the losses will be shrinkage from chilling too.

A few questions:
Is the beer in the carboy the right SG, or is it high?  If the SG is high that indicates you're boiling too much off for your recipe, if the SG is right then it points to losses between the boil and fermenter.  Have you calculated your efficiency?

You have some options . . . add boiled/chilled water to the fermenter to increase the volume and thin the beer out a bit.  Or modify your kettle to leave less behind after chilling.  Or further reduce the strength of the boil so you don't lose as much (not a great option from the description of your boil).

7349
All Things Food / Re: Crock pot?
« on: October 05, 2010, 02:06:17 PM »
Hard to say cap, how many dumpling recipes do you have?  ::) ;D I searched dumplings on your name and came up with this one:

http://www.homebrewersassociation.org/forum/index.php?topic=174.msg1386#msg1386

But that's the one that goes in your grandma's chicken popeye. 

I think this is the one you were talking about . . .

http://www.homebrewersassociation.org/forum/index.php?topic=144.msg3257#msg3257


7350
Yeast and Fermentation / Re: Re-yeasting when bottlng
« on: October 05, 2010, 01:06:30 PM »
Mostly it's a matter of prudence.  If you've ever had an entire batch of flat bottles to deal with you'll see the benefits of adding yeast at bottling even if you probably don't need it.   ;D

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