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Old 12-12-2012, 09:25 PM   #1
Ostomo517
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Anyone have pointers on sanitation issues on this one?

 
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Old 12-12-2012, 11:09 PM   #2
BootsyFlanootsy
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what?! wait? WHY?!

 
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Old 12-12-2012, 11:13 PM   #3
conneryis007
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Is this for color, flavor or novelty?
For color i would use beet juice!
What is the purpose and recipe?

For sanitation I would just crush/puree and then lightly (or heavily depending on flavor) boil them...

 
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Old 12-13-2012, 02:35 AM   #4
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over a capelli d'angelo with a veal scallopine and some pecorino
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Old 12-13-2012, 02:39 AM   #5
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Quote:
Originally Posted by GrogNerd View Post
over a capelli d'angelo with a veal scallopine and some pecorino
I'd tap that..............
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Old 12-13-2012, 03:43 AM   #6
Ostomo517
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Its for flavor and color, puree going into primary, just wasnt sure if boiling before pureeing would be sufficient

 
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Old 12-13-2012, 06:12 PM   #7
BootsyFlanootsy
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That reminds me, maybe this would be a good time to try that broccoli and horseradish beer I've always dreamed of making.

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Old 12-13-2012, 06:23 PM   #8
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After growing some heirlooms for the first time this year, I loved the smell of the tomato plants themselves. I thought about doing a lager and dry-tomato-planting a gallon or so.
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Old 12-13-2012, 06:26 PM   #9
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I dont have an advice on this one being a n00b,

but I will say I want to try the beer if you figure it out. We could taste test side by side with my okra mead.
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YES, WE HAVE TRIED OTHER YEASTS! USE BREAD YEAST FOR JAOM!


 
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Old 12-13-2012, 06:27 PM   #10
BootsyFlanootsy
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Just add some tomato juice to your beer when you pour it, I think you'll be WAY better off.

Personally, I think this idea is kinda not so hotso.


each his own and all that.

 
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