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46
All Things Food / Re: Growing food - The Garden Thread
« on: September 29, 2015, 07:39:26 AM »
Very nice. I just bottled a batch of plum mead with lavender. I bet those little buggers are packed with flavor. What exactly are you making with those?

I juiced them and introduced sweet mead yeast and some cane sugar to up the gravity....
Should be some type of wine.  May decide to champagne bottle and sparkle, not sure yet.

47
All Things Food / Re: Growing food - The Garden Thread
« on: September 28, 2015, 09:44:59 PM »
No Pete, they are smallish wild plums. Between the size of a dime and a quarter.
 Mostly seed but HUGE flavor and goodness. They are in primary fermenter as I type. 
The bouquet they give off is intoxicating in and of itself.

48
All Things Food / Re: Growing food - The Garden Thread
« on: September 25, 2015, 09:57:00 PM »
going to hafta put these together with some type of yeast...

49
The Pub / Re: Repurposed Slate Countertops
« on: September 23, 2015, 10:20:04 PM »
They had been shower stalls.

Sorry....kinda brings to mind hoof and mouth disease :P

50
The Pub / Re: Mezcal (artisnal)
« on: September 23, 2015, 10:13:21 PM »
I found some VIDA San Luis and am thinking I like the taste of both San Luis varietials
I have tried better than other mezcals. It just bodes more pleasant on my taste buds.

51
All Things Food / Re: Indian Food
« on: September 23, 2015, 10:08:47 PM »
Hey Denny,
Watch this on Netflicks....Rick Stein's India BBC
https://www.youtube.com/watch?v=XKEQxS8uZ94

52
Yeast and Fermentation / Re: Show us your pellicle
« on: September 13, 2015, 07:09:57 PM »
9 months later.....


Until I took a dip with the wine thief, there was Not a pellicle. I let in Oxygen and got this... :P
Taste was pretty funky!

Well over a year has passed and the warning comes up over 120 days...yeah I know...here is that beer today
as it was tapped from the keg...the flavor is kind of like Pears..some barnyard hay..but with a sour flat thing on the tougue...there is little head and it comes across flat ....maybe I can pick up some foam in the kegerator but i am thinking this one is sans head with a little short lived lace ....Pure lambic+no fruit is kind of good in it's own way.

FUNKEEEE



53
All Things Food / Re: Can't Wait
« on: September 02, 2015, 10:01:30 AM »
Well here is my rendition
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54
All Things Food / Re: Can't Wait
« on: September 01, 2015, 09:35:22 PM »
This recipe caught my interest and I may try a close variant of the thing....
and I will prolly spatchcock them
http://stateparks.mt.gov/mtoutdoors/HTML/articles/recipes/grouseshallots.htm#.VeZ8KtLBzGc

55
All Things Food / Can't Wait
« on: September 01, 2015, 10:35:03 AM »
To get these, my 1st ever blue grouse cooked up!  MMM MMM MMM

56
The Pub / Re: this morning
« on: August 24, 2015, 08:20:15 AM »
That was a bit of a weather anomaly for our location and set a record for
Whyoming....off by a couple weeks usually the plunge in temp hits in sept.

57
The Pub / this morning
« on: August 23, 2015, 02:38:41 PM »

58
The Pub / Re: Mezcal (artisnal)
« on: August 07, 2015, 11:49:07 AM »
OH man....Alipus San Luis out does the other two I mentioned above IMO.!!

59
Wood/Casks / Re: Woodinville Whiskey Co. Barrel
« on: August 03, 2015, 07:50:59 PM »
Depending upon how long you you are soaking with water.....uh subjective....
But keeping it full of water will work.  That said, the objective is to keep the wood
saturated to prevent shrinkage and the concurrent leakage caused by shrinkage.

Prior to re-populating with beer, perhaps a good spin with boiling steamy hot water
and a spray with some everclear to kill any bugs. 

Also should you gain any oxygen on top of your water layer, you will produce a great
environ for mold and mildew which will be of detriment. Therefore FULL FULL FULL
should be your mantra.

60
All Things Food / Re: Smokin time
« on: August 03, 2015, 07:41:13 PM »
Thanks for the feedback!  I knew someone might like it!!  ;D

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