Stauffbier
Well-Known Member
I feel for all of you up north experiencing all the cold weather. We had a cold front the other day, which yielded a high temp of 55F! Today it was a very nice 67 degrees. I was brewing out back in my shorts today..
Happy birthday to you and the wifey! I know what you mean about how they keep coming. I don't care for it much either. Mine was Dec. 22nd..
The Packers will win. I have my T-shirt ready (the one you gave me) and they never lose when I wear that shirt.
It's so bloody cold out that I'll have to wear both sets of longjohns underneath, though- the summerweight AND the winterweight ones.
I already knew tomorrow was your birthday- I was going to call you and wish you happy birthday. Now I'll just tell you and save the aggravation of mumbling into your voicemail.
I feel for all of you up north experiencing all the cold weather. We had a cold front the other day, which yielded a high temp of 55F! Today it was a very nice 67 degrees. I was brewing out back in my shorts today..
Ischiavo and Mrs Ischiavo and my good friend Mike. Happy Birthday!!
TC, I'm really looking forward to hearing how your kraut turns out
Yooper. Electric socks and those little hand warmers help a lot. A well insulated cap as well. Warm head warm feet and warm hands That's all you need, your body will be happy
Thanks Dan!
Being a desert dweller my entire life I honestly had no idea they make electric socks! I learn something new everyday!
Happy birthday to you and the wifey! I know what you mean about how they keep coming. I don't care for it much either. Mine was Dec. 22nd..
Another Christmas season baby here, I just rolled to 40 on Dec. 20th.
Another Christmas season baby here, I just rolled to 40 on Dec. 20th.
Stauffbier - what is your line of work that lets you nose around in other people's basements? Are you digging the Panama canal down there?
I'd love to get a hold of a pickling crock, but a few hundred bucks for something that really just needs a food-grade container and a towel to ferment a few bucks of cabbage and pickles, well, I'm not seeing it. I should start hitting the flea markets to see what I can find, but I don't need that much junk and don't know if it would be worth the effort. If one fell into my hands, that would be another story.
Reminds me of a story when SWMBO and I moved into our current home. My mother-in-law gave us a very nice folding plant stand. We set it up and wished that we had a larger one to accompany it across the room. After a day of unpacking, we went for a walk in town and, to our surprise, there was a larger version of this very stand (perfect match, same company, color, everything, completely intact) just leaning against a dumpster behind an apartment complex. I never felt elated and spooked at the same time before, but I did then.
It was a Festivus miracle I tell you!
It's strange, but I am more old-fashioned (about food and brewing, anyway) than my parents and grandparents. My mother thinks I'm something of a herbalist/witch-doctor as I am pretty in tune with the wild plants in the area and their uses. She worries that I am going to give myself food poisoning with my beer and wine brewing and (now) my pickling.
I think I am more in tune with history. This stuff isn't magic, it was how people (safely) fed themselves through the winters before big agri-business started weaning folks off their garden plots and making them eat out of boxes found in supermarkets.
Another Christmas season baby here, I just rolled to 40 on Dec. 20th.
Happy birthday TC and thanks for the inspiration, a bucket of kraut is born!
Didn't look like it would all fit but I beat it into submission. LOL
I added some sweet onion, carrots, radish and caraway seed just because. Now to relearn my beer patience although I don't think it's as critical.
So, how long does this stuff take to ferment and become ready to eat?
I just need to figure out how to go about muddling it. I see you have a nice gadget to do yours from the photo. I'm not sure what I might have that would work, but I'll figure out something.
Anybody happen to know where the AHA conference will be this year? I am bouncing around on business travel and am wondering if I'll be within shouting difference of it. I wished I went to Philly last year.
Happy birthday! Not far behind me in years. I have never done kraut yet but usually do a spring batch of kimchi. I just eat kraut straight from the can. I get to nose around in old basements sometimes in my line of work and am looking to score an old crock. That sounds kinda dirty
I kept mine in my bedroom, where the dog couldn't reach, so temps were 68-70F. It took at least three or four weeks to get krauty. Here's what it looked like after a day or two. There really wasn't much to see as it fermented, just a few fine bubbles making their way to the top.Stauffbier said:So, how long does this stuff take to ferment and become ready to eat? I just need to figure out how to go about muddling it. I see you have a nice gadget to do yours from the photo. I'm not sure what I might have that would work, but I'll figure out something.
Grand Rapids, MI. I'll be there.
I kept mine in my bedroom, where the dog couldn't reach, so temps were 68-70F. It took at least three or four weeks to get krauty. Here's what it looked like after a day or two. There really wasn't much to see as it fermented, just a few fine bubbles making their way to the top.
View attachment 170362
My house doesn't get much warmer than about 65 this time of year, so I'll give it a few weeks. I'm definitely going to start a second bucket going next week. Today I did two heads of cabbage that came out to about 3.75 lbs. After pressing it down I realized that I can fit probably 2 or 3 times as much in my bucket.
Me too, if I win the AHA/NHC lottery.
Fiancé got me a salt water fish tank for Christmas. I got to use my hydrometer and pH meter for something other than brewing! A new hobby where I don't need any new equipment!!
That is what I am looking for. I will not buy one. I could have had a half dozen of them from my grandparents house back when I didn't know the value or even what to do with them. A certain father in-law of mine is hoarding several and does nothing with them. I may have to trade him for some homemade kraut.
Ha! Festivus...
Wow, looks like I started a sauerkraut frenzy. Tossing out an idea in this forum is like throwing a match on gasoline sometimes.
They will have more tickets this year than last, so hopefully nearly everybody who wants a ticket can get one.
By the way, AHA members- the election for the Governing Committee is coming up in February. All AHA members can vote- so please do!!!! (And, vote for me, please! )
Wow, looks like I started a sauerkraut frenzy. Tossing out an idea in this forum is like throwing a match on gasoline sometimes.
Believe me I was already tinder!
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