Ostomo517
Well-Known Member
Anyone have pointers on sanitation issues on this one?
I'd tap that..............over a capelli d'angelo with a veal scallopine and some pecorino
each his own and all that.
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.
Cut tomatoes in half. Place skin side down at 350 for 20 minutes after salting with kosher salt. Boom, big tomato flavor
I would advise against that. Tomato plants themselves are mildly toxic, they contain a chemical known as solanine. It probably wouldn't kill you, but could give you one bad upset stomach. (note, in theory it COULD kill you though- depending on the concentration in your particular plant and how much you use).
See: http://en.wikipedia.org/wiki/Solanine
If you want a strong vegetal presence then do everything you can to ensure DMS stays in the wort. For balance add 6 meatballs at flameout and then dry hop for 3 months with simcoe and Italian parsley.
Afterthought...does this guy have friends who now go to Buffalo Wild Wings by chance?
I would mix up a very mild bleach solution (1/4 oz to a 16 oz spray bottle) spray it down with it, let it sit for about 30 seconds, rinse thoroughly, cut it up with a sanitized knife and cutting board and throw it in the secondary. I say it because I think one Heirloom would be sufficient for 5 gallons. Much more would be to much like a michillada which you might as well just do a bloody mary.
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