Last Activity:09-01-2015 4:19 PM
Likes Given: 25
261 Likes on 193 Posts
Posted in thread: Fermented hot sauce on 08-04-2015 at 12:44 PM
i meant more that it's safe from botulism. i don't have a clue how to prevent mold so i keep my
sauce in the fridge once it's ready. although even in the fridge i once got regrowth of a thick
Posted in thread: Fermented hot sauce on 08-04-2015 at 11:34 AM
my fermented hot sauce recipe:red chilis; mine are finger sized and medium hot. not sure the
variety.2% salt (= 2 grams per 100 ml liquid)liquid = about 35:65 dry white wine:wateri add a
little bit of...
Posted in thread: When to get fresh yeast on 07-28-2015 at 08:43 PM
i say keep truckin. as soon as you get nervous or think you've got something wrong, chuck it
and start over. but if it's all good then it's all good!
Posted in thread: Dry Curing Sausage on 07-12-2015 at 04:00 PM
actually not very scared only because everything along the way went so well. they looked great
and smelled great so hazard seemed unlikely. the tasting of course was preceded by a good round
of "it's ...
Posted in thread: Dry Curing Sausage on 07-12-2015 at 01:25 PM
first taste! and it was good. both are not quite spot on with the texture, the meat needs to be
in bigger chunks and the fat smaller, but for a first go i ain't complaining! both moist in the
Posted in thread: WLP644 -Brett B Trois on 06-19-2015 at 07:11 AM
Dinnerstick, what temp did you ferment it at? What was your attenuation/OG/FG?1.080 -
Posted in thread: WLP644 -Brett B Trois on 06-16-2015 at 02:28 PM
My collab brew with local nano 'Ruig' is now on a few taps locally and in bottle shops in 750ml
bottles (bert's bierhuis utrecht, bierkoning amsterdam). It's a 100% trois IIPA called Ruige
Posted in thread: The official foraging thread on 06-15-2015 at 03:15 PM
bumper year for elderflowers here. dunno why as the spring was rubbish and the summer is
following suit. have made 'champagne' in the past, but this year just going with a syrup (boil
water, dissolve ...
Posted in thread: The official foraging thread on 06-14-2015 at 08:35 PM
i think fresh pork blood can't be sold in the netherlands either, dunno why, some stupid rule,
but dried blood can. it still makes a good blood sausage.
Posted in thread: Has anyone ever seen Jamil Zainasheff and Carlo Ancelotti in the same room? on 05-21-2015 at 08:01 AM
:off: I feel it is my duty as an Australian to broaden your football horizons. The discussions
of football cannot be limited to 'the helmeted one' and 'soccer'.....the ultimate, the most
skilful and t...