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Old 12-13-2012, 06:08 PM   #11
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Originally Posted by BootsyFlanootsy View Post
each his own and all that.
I'll drink to that

so I'll put beer in my marinara before I put tomato in my beer.

but that's just me
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Old 12-13-2012, 06:15 PM   #12
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Boiling the tomatoes would definitely add "cooked" tomato flavors as opposed to fresh tomato flavor. Trust me I'm Sicilian. Of course, if it is canned tomato puree vs. puree you made yourself, it is likely cooked to a certain degree to begin with...

Instead of boiling it first, what if you added during the last few hop additions so you would cook off any bacteria but not have "cooked" tasting tomato? Someone back me up or debunk me so I dont kill this guy with his own beer...

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Old 12-13-2012, 07:14 PM   #13
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Well the recipe I recieved from the brewmaster at Shorts was the puree into the primary, looks like im gonna have to boil the puree some basically wondering what you guys think would be the minimum time at boil to get sanitized?
And its fresh not canned

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Old 12-13-2012, 07:17 PM   #14
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In that case I would put in a ball jar and add the jar to a pot of boiling water, cover, and "process" for 10 minutes as if it were jam...

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Old 12-13-2012, 07:19 PM   #15
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Ohhhhh nice idea I like that! Thanks!

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Old 12-13-2012, 07:28 PM   #16
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Tell us how it comes out.

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YES, WE HAVE TRIED OTHER YEASTS! USE BREAD YEAST FOR JAOM!

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Old 12-13-2012, 07:35 PM   #17
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Cut tomatoes in half. Place skin side down at 350 for 20 minutes after salting with kosher salt. Boom, big tomato flavor

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Old 12-13-2012, 07:44 PM   #18
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Quote:
Originally Posted by JohnnyO View Post
After growing some heirlooms for the first time this year, I loved the smell of the tomato plants themselves. I thought about doing a lager and dry-tomato-planting a gallon or so.
I would advise against that. Tomato plants themselves are mildly toxic, they contain a chemical known as solanine. It probably wouldn't kill you, but could give you one bad upset stomach. (note, in theory it COULD kill you though- depending on the concentration in your particular plant and how much you use).

See: http://en.wikipedia.org/wiki/Solanine
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Old 12-13-2012, 08:17 PM   #19
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Cut tomatoes in half. Place skin side down at 350 for 20 minutes after salting with kosher salt. Boom, big tomato flavor
Also sounds like a great idea, have a couple weeks before I can brew it (vacation-----hell id rather be brewing) do I think im gonna try both and go with the bigger tomato flavor so that way I have a solid plan for brew day, anymore ideas more than welcome and ill definately post how it turns out.
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Old 12-13-2012, 08:24 PM   #20
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I was thinking as soon as I saw this thread title, "this must be some clone attempt of Short's Bloody Beer." Then I almost puked in my mouth, just as I do every time I think of Short's Bloody Beer. Gotta give it to Joe, though, he doesn't afraid.

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