Spike Brewing 12.5 Conical Fermenter Giveaway!

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View Poll Results: How do we set the cutoff for this current buy?
Close it on Monday, October 8, 2012 11:59 PM 16 43.24%
Close it when we reach 164 sacks? 21 56.76%
Voters: 37. You may not vote on this poll

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Old 10-28-2012, 04:40 PM   #1021
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I usualy take my time with the whole grating process if i do it by hand,from time to time I will just use the food processor if I don't have a ton of time. I do notice that when using the processor the horseraddishs heat shelf life is more limited.
Yes I agree with that, I generally only make 3-4 oz at a time..the heat slowly dissipates over 3-4 weeks. We vac seal the whole roots and keep in the freezer, they stay as good as right out of garden until next harvest.
The food processor with crushed ice, by far makes the hottest as its very fine grind. I have found the more coarse the grind the less surface area to oxidize, the less heat but still great flavor. No matter tho, ten methods to get the same result.
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Old 10-28-2012, 04:50 PM   #1022
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I must be a little warped, I grind it indoors and then let it oxidize until my eyes and sinuses can't take it any more, then I know its hot and ready to add the vinegar and stop the enzymatic action.

And the look on the persons face the first time they take a big fork full is priceless.

Fresh is the only way to fly...I replanted about 30 roots next my garlic.

Bill, I'll email you our process its simple. 10 steps or less.
Most important is patience, for the heat 3-5 minutes of oxidation.
Ingredients: HR root, coarse salt, crushed ice, water, vinegar
Sounds good.
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Old 10-28-2012, 05:25 PM   #1023
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Originally Posted by Neopol

Yes I agree with that, I generally only make 3-4 oz at a time..the heat slowly dissipates over 3-4 weeks. We vac seal the whole roots and keep in the freezer, they stay as good as right out of garden until next harvest.
The food processor with crushed ice, by far makes the hottest as its very fine grind. I have found the more coarse the grind the less surface area to oxidize, the less heat but still great flavor. No matter tho, ten methods to get the same result.

I usually just add vinegar and a little salt. How much ice are you putting into your radish mixture?
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Old 10-28-2012, 07:05 PM   #1024
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I usually just add vinegar and a little salt. How much ice are you putting into your radish mixture?
For 3-4 oz, ice depends on the size of processor & water just enough to hit lower blade. It helps to make it smooth and fine, just wet enough to flow so it just doesn't centrifuge and stick to the walls and don't add the vinegar until it gets as hot as you want it.

Ice is really there to add some volume, so the HR nuggets just don't bounce around forever, one of those thanks mom for the advice things.

If your making multiple batches, just drain the excess water into the next batch, or drain off before you add vinegar.
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Old 10-29-2012, 10:47 AM   #1025
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Hey Bill, what's the earliest time Saturday we can pick up?

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Old 10-29-2012, 11:12 AM   #1026
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Hey Bill, what's the earliest time Saturday we can pick up?
9 am
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Old 10-29-2012, 12:36 PM   #1027
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Hi Bill, I'll take the extra sack of pale if it's up for grabs, let me know how much cash to bring? I can come anytime during the week to get the grains, tell me whats good for you? Thanks again for doing all this.
Mike

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Old 10-29-2012, 12:48 PM   #1028
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Hi Bill, I'll take the extra sack of pale if it's up for grabs, let me know how much cash to bring? I can come anytime during the week to get the grains, tell me whats good for you? Thanks again for doing all this.
Mike
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Old 10-29-2012, 02:48 PM   #1029
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I feel like such an arse, I'll be keeping my 2 grain sac order.. Without getting into the details, basically got a 2nd opinion and I just need to do more cardio and lower my blood pressure (hopefully naturally). I'll probably brew a lot less in 2013 but will keep my grain order. Thanks to mike and ghoti for offering to take my grain.

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Old 10-29-2012, 04:04 PM   #1030
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Bill will the drop shipped stuff make it by tomorrow or should I just plan on coming by Saturday?

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