Tiber_Brew

It's about the beer.

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Join Date:

04-21-2010

Last Activity:

09-18-2014 3:30 PM

Birthday:

7/18

Likes Given: 138

94 Likes on 71 Posts 

    ABOUT ME

  • I'm a mechanical engineer in the aerospace/aviation industry. I brew all-grain beer and some mead, but mostly beers of all styles and regions.
  • home brewing,motorcycling,snowmobiling,hockey,guitar,drums,skiing,camping,and plinking
  • Mechanical Engineer
  • Lots of stuff
  • No musicals.
  • K.R.A.E.U.S.E.N.E.R.S., ASME, SME
  • Male
  • Married
  • Upper Peninsula
  • Michigan

LATEST ACTIVITY

  • Posted in thread: Homemade hot sauce recipes on 09-18-2014 at 07:38 PM
    IMO you may want to keep and eye on it. I get a lot of CO2 production with mine and while it
    doesn't form a krausen layer like beer or anything like that it does increase the volume and I
    have had it ...

  • Posted in thread: Homemade hot sauce recipes on 09-18-2014 at 03:06 PM
    I got the salt barrier method from seeing how Tabasco was made. They do the same thing with
    their Avery Island peppers. Its made into a paste and aged in oak barrels with a protective
    barrier of salt ...

  • Posted in thread: Homemade hot sauce recipes on 09-18-2014 at 02:49 PM
    Head space not that important unless you plan on doing a lot of swirling/ mixing. I haven't
    seen mention of what everyone is using for starters - peppers generally won't ferment well
    unless you add a ...

  • Posted in thread: Homemade hot sauce recipes on 09-17-2014 at 09:07 PM
    This is great. We're seeing as many ways to make hot sauce as there are ways to make beer!

  • Posted in thread: Homemade hot sauce recipes on 09-17-2014 at 07:28 PM
    This is going to be a trial and error thing for me I can see. What salt to water ratio do you
    use Tiber?If you're making a puree in a food processor, then I'd recommend a ratio of 3 TB
    canning salt pe...

  • Posted in thread: Homemade hot sauce recipes on 09-17-2014 at 07:11 PM
    I just dump the dry salt right on top, so no extra moisture is added to the paste until you
    stop the fermentation with vinegar. I use a coarse grind like a kosher salt and it forms a
    protective crust ...

  • Posted in thread: Homemade hot sauce recipes on 09-17-2014 at 06:04 PM
    How do you sanitize the cheese cloth, if you bother to at all?No bother. It's open air
    fermentation anyway. The cheese cloth is to keep the flies and dust out.

  • Posted in thread: Homemade hot sauce recipes on 09-17-2014 at 06:00 PM
    I won't be cooking anything...unless that's what your calling the fermentation.I think he's
    referring to your mention of "pressure canning," which implies high heat in a pressure cooker.

  • Posted in thread: Homemade hot sauce recipes on 09-17-2014 at 05:59 PM
    I'm going to make a fermented paste with the super hots I have. I think I will just add vinegar
    and pressure can it when I'm done to save room in the fridge. It will be like a concentrate I'd
    imagine....

  • Posted in thread: Counterflow Wort Chiller Build (and use) on 09-17-2014 at 05:55 PM
    No worries - it happens.

FORUM SIGNATURE
On tap: 1. Bourbon Barrel Imperial Oatmeal Stout 2. Oktoberfest 3. IPA 4. Bohemian Pilsner 5.[Nitrogen] Dry Stout Primary: 1. Ger Pils 2. Ger Pils 3. none 4. none 5. none 6. none Secondary: 1. Brett Ale 2. none 3. none 4. none Bottled: About 36 gallons of beer & 4.2 gallons of mead Kegged & conditioning: Breakfast Stout x2, Belgian Dubbel, Chocolate Milk Stout, Oktoberfest (lagering), Pale Ale x2
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