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11-11-2007, 10:15 PM
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#1
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Kwanesum Chinook Illahee
Join Date: Oct 2007
Location: Portland, OR
Posts: 3,270
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Caramel Cream and Random Pics
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Just wanted to share some pics of the Caramel Cream I brewed yesterday and a few other randoms...
CCA Fermenting:
PB Stout in Seondary:
90min IPA Clone in Secondary:
What former brew pots do in retirement:
That's chili by the way.
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11-11-2007, 10:20 PM
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#2
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Lurch's SWMBO
Join Date: May 2007
Location: Attleboro, MA
Posts: 2,087
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Wow, that's a lot of Chili!
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11-12-2007, 03:58 AM
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#3
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Senior Member
Join Date: Jul 2007
Location: Frederick, MD
Posts: 1,377
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Mmmm.... Chili...
__________________
Free State Project liaison to the homebrew hobby!
"What's your name? Well my mom calls me Son, and my cat calls me Meow, either will do." -- Sam Dodson of the Obscured Truth Network
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11-12-2007, 05:20 AM
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#4
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Kwanesum Chinook Illahee
Join Date: Oct 2007
Location: Portland, OR
Posts: 3,270
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Quote:
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Originally Posted by Melana
Wow, that's a lot of Chili!
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Yeah. One was for my wife's Aunt and Uncle and their family (4 kids, plus the uncle's father). Aunt is in the hospital and may be for some time. Trying to help them out a little. |
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11-12-2007, 12:39 PM
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#5
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Senior Member
Join Date: Jul 2005
Location: Poo-Poo Land
Posts: 6,810
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CCA looks spot on. Just remember to underuse the vanilla at first and adjust up to get it to taste.
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11-12-2007, 01:08 PM
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#6
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Senior Member
Join Date: Nov 2006
Location: Ohio
Posts: 7,818
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That's it, now I'm going to have to make chili when I get home tonight.
__________________
Quote:
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Originally Posted by the_bird
Well, if you *love* it.... again, note that my A.S.S. has five pounds.
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11-12-2007, 01:31 PM
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#7
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Registered User
Join Date: Jan 2007
Location: Wichita Falls, Tx
Posts: 3,026
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Quote:
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Originally Posted by ohiobrewtus
That's it, now I'm going to have to make chili when I get home tonight.
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i made a batch about 2 weeks ago, still have a bunch left. I put half of it in the freezer. The key is to make a TON at once. |
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11-12-2007, 03:08 PM
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#8
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Kwanesum Chinook Illahee
Join Date: Oct 2007
Location: Portland, OR
Posts: 3,270
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Quote:
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Originally Posted by Cheesefood
CCA looks spot on. Just remember to underuse the vanilla at first and adjust up to get it to taste.
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Yeah. I've started with 2oz at 15mns of the boil. I'll add if needed at kegging time. SWMBO was a little worried about this recipe so I don't want to go too crazy just yet.
Quote:
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Originally Posted by Ó Flannagáin
The key is to make a TON at once.
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I find that with Chili, as with beer, it often benefits from a little aging! Always seems better a few days latter. |
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11-12-2007, 03:12 PM
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#9
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Senior Member
Join Date: Feb 2005
Location: Atkinson (near the Quad Cities), IL
Posts: 17,955
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You're not going to believe this, but I have those same two pots!! 
Are your carboys in a parking garage? And why is the one carrying a tote bag? Is it going on vacation?
__________________
HB Bill
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11-12-2007, 03:33 PM
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#10
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Kwanesum Chinook Illahee
Join Date: Oct 2007
Location: Portland, OR
Posts: 3,270
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Quote:
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Originally Posted by homebrewer_99
Are your carboys in a parking garage? And why is the one carrying a tote bag? Is it going on vacation?
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HA...no, they are in my basement. Since I have two windows in my basement I wrap them in blankets to keep out the light and to keep them warm. The one you mentioned actually has a never used horse blanket around it. That's why there are straps. SWMBO used to ride and has tons of blankets that were never used but she held on to.
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