Last Activity:10-14-2015 12:13 AM
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213 Likes on 146 Posts
Posted in thread: Keg Connection New Inline Flow Control Valve Giveaway on 10-13-2015 at 10:16 PM
Posted in thread: Making vinegar from beer on 10-10-2015 at 06:58 PM
Has anyone tried this? I understand it is for measuring the acid levels in juice. I wonder if
if it can handle to high acid level in a finished vinegar. Someone suggested rigging up a water
Posted in thread: Queso Blanco as base on 10-09-2015 at 12:04 AM
My wife takes the raw curd from the kettle and mixes in the herbs, spices or other flavorings
before the initial hanging. She then hangs the curds for 2 to 4 hours before wrapping in cloth
Posted in thread: Queso Blanco as base on 10-08-2015 at 11:25 PM
That hanging time lets the cultures lower the pH significantly, which then greatly improves the
knitting of the curds. I've tracked it with a pH meter and it just keeps dropping over time. My
Posted in thread: Queso Blanco as base on 10-08-2015 at 11:20 PM
Very cool! yea, they didn't knit back together very well, but I like it. Could be perfect for
blue or gorganzola. Unfortunately, large crevices like that are going to attract all sorts of
Posted in thread: Queso Blanco as base on 10-08-2015 at 05:43 PM
Next experiment: Enhanced Leffe Brown & Chile Queso Blanco.Washed "kurds" in Leffe Brown,
covered and fridged over nightDid not warm kurds...wanted to see if warming really was
important to them bondi...
Posted in thread: Brewer from the deep south on 10-08-2015 at 04:41 PM
Ecuador, Cotacachi to be specific.Ecuador is next on our list of SA countries to visit. Spent a
little time in Colombia last year.
Posted in thread: Queso Blanco as base on 10-08-2015 at 04:05 PM
Queso Blanco, or the "enhanced" Queso Blanco above, are dead easy. Queso Blanco is a direct
acid set cheese so all you need is milk and vinegar (or other suitable acid)...very quick and
easy...so you ...
Posted in thread: Queso Blanco as base on 10-08-2015 at 01:44 AM
Did a little experiment with Queso Blanco....Started with a very moist version of queso
blancoChopped it up into kurd like cubes about 1/2" squareWarmed "kurds" in warm water (~90°),
my theory being t...
Posted in thread: Brewer from the deep south on 10-07-2015 at 10:00 PM
Howdy, from Hampton, Ga.!I'm 'bout to get deeper south myself, as in South America!Where to?