Recent content by thdewitt

I hope I win something

I know this is a really old post, but at an RV store you cant get an extension cord for 220V. You can get very long ones if you want.

I have two books and they are both very good. I like to have both as I can confirm details from book to book. I have RickI Carrol Home Cheese Making and Debra Amrein-Boyles 200 easy homemade cheese recipes. The book by Boyles is a little more thorough and has a lot more recipes. The book by...

Hey Yooper, One question about the double broiler set up. When you have to hold the temp for say 45 minutes, do you put a towel over the setup and just leave it in the broiler or do you put your pot in a sink full of hot water. Thanks, Tom

Hello, I went to Belgium last month and had some great beer at the Trappis St Sixtus Abbey at Westvleteren as you can see from the picture below. They had some unbelievable aged cheese there. Does anyone know what type of cheese it is so I can try to make it. It was very stinky. So bad I...

One of them is a blurry because I didn't use a flash. The lines are also from the cheese cloth and the drying mat. I will wax the cheese after it dries for a few days. Then age for 3 months.

Hello, I made a farmhouse cheddar yesterday and it all turned out great. One slight problem, it has been air drying in my kitchen today and it seems to be starting to crack very slightly on one edge. Is is drying too quickly. I have a extra aging room with 90% humidity, but it said to air...

So, I can buy raw milk in San Diego from Jimbos for making cheese. I am wondering if I still need to pasteurize it or can I just us it as is. I am sure it is very sanitary if it is being sold in the Jimbo's store. I am only making aged cheeses. Thanks, Tom

I have read a few books on cheese making now and they are not very specific about how you add water to the sink to increase the temperature. For instance. My recipe says to increase temperature 1 degree every 2 minutes over 30 minutes. So, what temp water do you need to add to the sink. Do...

I read in Carrols book that vacuum packaging stops the aging process for cheese.

Hello All, On Saturday I attended the AHA Big brew and brewed with another 5 guys all at the same time. I was making a simple pale ale and was adding my water adjustments when this debate came up. I was making a 7.5 gallon pale ale that used 12 gallons of water total. I started with...

I have a morebeer 1550 so I heat the mash through a Heat exchanger so there is not much of a need to recirculate the first runnings. I try to make sure I have a little more water in the mash from the start. I also make sure I start my first runnings slow and then speed up. If you see the mash...

I have found the biggest difference in effeciency for me is the Mash out. Getting the temp up to 168. and the crush of course. The time of the sparge is not as important as long as you dont create channeling.

I finally found a video that resembles the process I use to make beer. You really need to see this video. It is great!! Three Stooges Beer Barrel Polecats - Truveo Video Search Tom

Oops strike that on the recipes. I saw those on Mutilated1's profile. They looked pretty tasty. Tom