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Messages - morticaixavier

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4036
All Things Food / Re: Growing food - The Garden Thread
« on: March 12, 2013, 07:16:41 AM »
The peas are doing well. Brocolli and other mustards are all pretty much got to seed but there are stil a few lose florets here and there. Artichokes are starting to think about growing.

tons of calendula and other scattered stuff popping up from last years seeds as well as a couple of potatoes that overwintered.

Onions are big and green but no real bulbs to speak of. that bed isn't quite soft enough yet and it's been kind of a dry spring so far.

the tree collard is taking off, I think we can start eating off of that now so that's cool.
http://www.bing.com/images/search?q=tree+collard&id=A88A8153AB79309008B736B1E1B74F8964F95A67&FORM=IQFRBA#


4037
General Homebrew Discussion / Re: maintaining temps in freezer
« on: March 11, 2013, 12:26:22 PM »
There is also a product you can get that is basically a ceramic heating element that screws into a normal lightbulb outlet. no light just heat.

4038
Doing an Imperial Wheat and hoping to keg a Dark Lager and IPA.  I also have six kegs to clean!!!

I wish I had 6 kegs, wouldn't even mind having to clean them  ;D

4039
Other Fermentables / Re: Maple Wine
« on: March 08, 2013, 09:15:21 AM »
This sounds delicious to me as is. Granted I have been known to drink a shot of maple syrup  ::)

I suspect that syrup has even less nutrients for the yeast than even honey or grape must. It is cooked so long and essentially clarified by that process that I would think very little but sugar and mailard left overs are still there.

If you can without messing up the flavour you might try another nutrient addition with your new starter.

4040
All Things Food / Re: I discovered
« on: March 07, 2013, 02:51:53 PM »
I always do my chickpeas in the pressure-cooker, but the chickpeas have to soak for at least 24 hours with plenty of water changes. All my beans get the soak and rinse method. I've find that it cuts way down on the flatulence. And garbanzos are the most flatulent of the all the beans! I also rinse the can-liquor off- it makes for a fresher and tastier hummus.

there is that...

I guess growing up vegetarian you have a different threshold when it comes to 'too much' flatulence. :o

4041
All Things Food / Re: I discovered
« on: March 07, 2013, 09:59:32 AM »
It's easy to use dried chick peas, just bust out the slow cooker. turn them on in the morning and they are done at night. or turn them on in the evening and they are done in the morning. no soak needed that way.
No soak, huh? Nice. Same amount of water?

you can add some extra water. make sure they are covered by 2 inches of water at least. 3 is better. The cooking liquor will not be as thick and rich as the can liquor but it still tastes good and is a good liquid addition to the hummus if you need to thin it out a bit.

4042
Ingredients / Re: Local Maltster
« on: March 07, 2013, 09:27:07 AM »
I've used their malt. it's good. The kernals tend to be a little smaller than the big boys so set your gap accordinglingly but the beer was really nice. Did a rye IPA with some of their pale and some rye malt and wheat malt from them.

(Got those from a guy on here and never sent him a bottle of the finished product  :'( Sorry about that JohnnyB. I'm a slacker. Have to rebrew that with westcoast malt and send him some)

4043
All Things Food / Re: I discovered
« on: March 07, 2013, 09:00:44 AM »
It's easy to use dried chick peas, just bust out the slow cooker. turn them on in the morning and they are done at night. or turn them on in the evening and they are done in the morning. no soak needed that way.

4044
All Things Food / Re: I discovered
« on: March 06, 2013, 01:24:53 PM »
Not 100% but fairly sure olives have umami. in which case they will make anything taste better. like serving sauted mushrooms on top of the hummus.

4045
Equipment and Software / Re: hop rhizomes newbie
« on: March 06, 2013, 11:38:08 AM »
so you get ~4 lbs per plant dry, looks like the industry standard (whatever that is) is about 2.8 tons per hectare which very roughly works out to about 10 lbs per plant.

Yeah, that's about average.  It's been as high as 7 lb. from the one plant after drying.  Even I can't use 4-7 lb. of Cascades in a year.  And around here, trying to give away Cascade hops is like trying to give away zucchini in August!

I can imagine. I would start brewing a lot more IPA's if I had that much hops hanging around. My haul last year (first year) was exactly 4 cones from the cascade and 1 from the centennial. 0 from the sterling.

4046
Beer Recipes / Re: Potential Parti-gyle Blackberry Wheat Recipe Help
« on: March 06, 2013, 08:56:15 AM »
I think id rather go the real fruit way rather then the extract route.  extracts in coffees etc tend to give me heart burn and in this scenario, like most others, id rather make a higher quality product by paying a bit more then go the cheap route.  Ill have to start digging threw recipes to find a blackberry wheat i like that also goes along with the barleywine we will make.  Ive been eyeing Gordon Strongs English barleywine, maybe ill see if things match up!

not familiar with it but if it's mostly two row with minimal crystal malt it should work well if you just cap the mash with ~5 lb of wheat/wheat malt and a little pils or 2 row (maybe a lb)

4047
Are you weighing out corn or table sugar?  Or do you use one of the various carb tabs?

Table sugar, 2.5 g/bottle for ~2.4 vol CO2. If they're intended for competition or tasting (multiple small glasses), I'll use 3.0 g/bottle for ~2.7 vol.

This is interesting. I have had consistant issues getting the right carbonation on the 6er or two I bottle for comps etc. I will try this next time.

4048
Equipment and Software / Re: hop rhizomes newbie
« on: March 05, 2013, 03:35:14 PM »
The bines are trainable and much prefer to go vertical. If you train them horizontal you will get less harvest but generally you get a lot anyway so it may be fine.

My Cascade plant goes about 6' up a deer fence, than horizontal across the top.  The plant is maybe 10-11 years old now.  My harvest averages about 20 lb. before drying from a single plant.

so you get ~4 lbs per plant dry, looks like the industry standard (whatever that is) is about 2.8 tons per hectare which very roughly works out to about 10 lbs per plant.

4049
Equipment and Software / Re: hop rhizomes newbie
« on: March 05, 2013, 03:08:23 PM »
On a whim I ordered some rhizomes; planning to drop them on a hill that has vigorous plant growth without watering.  It's north facing, coastal, with some direct sunlight.

Asking for insight:

* what's a minimum depth for soil?  It's 1 to 4 inches of hard-pack on clay, all needing rework to make loamy.  Can I get by with 8 to 12 inches of depth?

* are hop vines trainable?  I can set them up to go 16' tall, but I'd rather have them run horizontally after a 3 to 6 foot rise.  Would it negatively affect the plant?

Thanks!

8-12 inches of rich welld drained loam will be okay, you will want to top dress every year so that will increase with time as well.

Some direct light is not great. They will take as much light as you can give them and will produce much better with more.

The bines are trainable and much prefer to go vertical. If you train them horizontal you will get less harvest but generally you get a lot anyway so it may be fine.

4050
Beer Recipes / Re: Potential Parti-gyle Blackberry Wheat Recipe Help
« on: March 05, 2013, 02:10:02 PM »

On the blackberry wheat recipe if not partigyle I am fond of 40% 2 row 60% wheat. I don't know how you want to do the fruit part so I will leave that to someone else.

I honestly have no clue how to do the blackberry part, i havent done much reading on fruit beers as they tend to not be my thing.  suggestions would be wonderful and i can make a decision from there.

I THINK the Long Trail Black Beary wheat is made with blackberry flavoring. There are a range of extract and flavoring products available. If you use one I would wait till fermentation is over and dose a small sample before packaging to determine the correct level, then scale it up. If you do this the generally accepted wise course is to cut the 'scaled up' amount by 20% or so and taste again after adding that to the full batch.

You could add real (fresh or frozen) fruit but it is out of season and will be expensive. there might be fruit purees available. Check out oregonfruit.com. those you could just add to the primary after most the fermentation starts to die down a bit.  The general rule is 1-2 lb per gallon (low side for purees I believe.)

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