Recent content by siobhan

Clancy's Roundheeled Honey Blond. The house brew.

Well, I sanitize with about 2 gallons of solution. I make it up in a Rubbermaid bin that just fits my plastic fermenter on its side. I lay the clean fermenter down in it, roll it around to wet all the surfaces, and then turn it upside down in the solution til I'm ready for it. Meantime, it's...

I used 2 ounces of the Simpson's Peated in a 5 gallon partial mash Wee Heavy. It's just bottled a week ago, so nowhere near done aging yet. I kept tasting the samples I used to check my gravities. At first, I thought it might be a little too much. But by bottling time, it has faded nicely...

Well, I just used it for the first time. Wee Heavy style, 5gal batch, stepped starter. I don't know what the krausen looked like (bucket), but it fermented within hours and gave off gas like a rocket. It spewed a fine mist of my airlock solution into the air for 2 days. If I'd done a 5.5gal...

I don't know if this should go here, or in the newbie section. But I need some definition. I generally do a starter with a pint of water and 1/2 cup of DME. Currently I'm doing a wee heavy, so I started early, popped the smack pack the night before, did the starter, let it go a few days...

OK, so no liquid smoke. What else do people do, if they can't cold-smoke? Anybody ever try grinding smoked uncured bacon in the mix? I need to add fat, anyway........

I'm making some smoked Polish sausage this weekend. Last time, I tried hot-smoking it in the Weber, and it was ok. But I really want to have it smoky, but not cooked this time, and I can't do cold-smoking. If I try using a little liquid smoke in the meat and just air-dry it - what's a...

I'm also using this yeast for the 1st time, on an Irish Red. Brewed last Sunday. I smacked the pack Thursday and it only swelled a bit in 24 hrs. This caused me a little concern. On Friday, I added it to a starter, as planned. I didn't think I was seeing much action there, either, over 48...

Gambrinius honey for sweetness? Maybe 1/4#?

Had beef stew with red wine & brown bread (whole wheat soda bread). Can't be beat!

Round Heeled Honey Blonde

No, I just mixed it well with my hands until the rice grains were no longer visible.

Well, the recipe asked for 2 1/2 cups cooked rice for 3# pork. However, a comment at the bottom of the recipe said that this much rice made it 'crumbly' and not able to be sliced, so I used 2 cups (cooked in the defatted pork broth). The cooked pork was ground with 2 cups onions and 1/2 cup...

I got an electric meat grinder/sausage maker for Christmas and I'm playing around with it. Made chopped liver and pepperoni, both within the limits of what I expected. Then I tried a recipe for Louisiana Boudin Blanc. The taste is fine, but the texture, inside the casings, is that of a soft...

I have a batch in the refrigerator now. It smells amazing, even before cooking.