I like this time at night on HBT

[Dan]

Sounds like a cozy place Dan. Out of curiosity, why is it being torn down?

Well, my friend. Not everything torn down is physical. Since the passing of their mom a year ago sibling jealousy and greed is destroying the family. Very long weird story that makes no sense to me. The cottage might not be torn down. It should be, then a family inheritance battle would be mute. Glad when my folks died my brothers and sister and I were anything but greedy.

 

[LabRatBrewer]

All that Chinook talk for nothing. Life got in the way and I brewed nothing. Oh well, I have all week to think about brewing now.

 

[TNGabe]

Speaking of addictions - my Facebook account is officially deleted. Feels good to be free of it.

I started a fake account to admin our business page and now use it to keep up on beer stuff, but I'm glad I got rid of my personal account, particularly since privacy settings are changing soon.

I wanted to keep the shop warm tonight for the wine. It's 92 in here now. I need better control on my wood stove. [Sweating]…

We've got an old coal stove I burn wood in so I understand. It seems to be an all or nothing affair. At least it's in the basement so it's usually under 75, but it can get out of control and make it hard to sleep.

 

[passedpawn]

Well, my friend. Not everything torn down is physical. Since the passing of their mom a year ago sibling jealousy and greed is destroying the family. Very long weird story that makes no sense to me. The cottage might not be torn down. It should be, then a family inheritance battle would be mute. Glad when my folks died my brothers and sister and I were anything but greedy.

Lucky for me, my parents had nothing for us to fight over.

That tile job is excellent. I've done similar. My wife told me that I will never fire up the wet saw again.

 

[Dan]

Lucky for me, my parents had nothing for us to fight over. That tile job is excellent. I've done similar. My wife told me that I will never fire up the wet saw again.

Haha, Pappy! That makes me feel a bit better, about the tile that is

The first part, pretty sure if your folks had a huge inheritance to give upon their passing, You wouldn't be a greedy one. Goes against your grain, I'm pretty sure. Cheers Bro

 

[passedpawn]

Haha, Pappy! That makes me feel a bit better, about the tile that is

The first part, pretty sure if your folks had a huge inheritance to give upon their passing, You wouldn't be a greedy one. Goes against your grain, I'm pretty sure. Cheers Bro

My brothers and I are great friends and (I think) pretty level. No fighting. Of course, we've never had to deal with a bounty to split.

 

[Dan]

I don't know if this link will work. Trying it from my phone.

Love this song

[ame]http://youtu.be/4FDcTyyXQb8[/ame]

 

[opus345]

Sitting in a bar in O'Hare waiting on a flight home. At least they have a decent Goose Island on tap. Think I better have another, two hours before the flight leaves.

 

[day_trippr]

The preemptive solution to matters of inheritance is for the potential bequestor(s) to leave this particular Reality in debt.

That is my goal...

Cheers!

 

[Dan]

A bit old fashioned but I still like this song. "Sitting By the Dock of the Bay"

I remember the first time I heard this song wAs when I was 9 or somewhere around that. I "helped" my dad paint the big front porch of our house. Seventies, oil based paint. I still smell it sometimes and reminds me of a few things. One is of that time I painted the front porch with him and another of when the house painters came over to paint the house and my brothers and me used a big price of canvas to throw over the clothes line and make a pup tent. We didn't want to smell the oil paint


Wow! Am I reminiscing

[ame]http://youtu.be/zrK5u5W8afc[/ame]

 

[Dan]

A bit old fashioned but I still like this song. "Sitting By the Dock of the Bay" I remember the first time I heard this song wAs when I was 9 or somewhere around that. I "helped" my dad paint the big front porch of our house. Seventies, oil based paint. I still smell it sometimes and reminds me of a few things. One is of that time I painted the front porch with him and another of when the house painters came over to paint the house and my brothers and me used a big price of canvas to throw over the clothes line and make a pup tent. We didn't want to smell the oil paint Wow! Am I reminiscing Video Link: http://youtu.be/zrK5u5W8afc

Ooops. Wrong song but a good one never the less

 

[lschiavo]

Hmm, either that or just a lot of thermal mass. In any case, I hope you get things dialed in. Those things can get truly hot.

We've got an old coal stove I burn wood in so I understand. It seems to be an all or nothing affair. At least it's in the basement so it's usually under 75, but it can get out of control and make it hard to sleep.

The fiberglass gasket on the main door fell off a while back. I need to get some more of that goop to glue it back in. I'm sure that will fix the problem.

My brewshop is an old 16x24 garage. I insulated the walls and rafters with leftover insulation cutoffs from a massive steel building we worked on. The stove is one of those enclosed type that would be installed in a living area. It used to have a blower by the looks of it. It is way overkill for this garage but I can heat it up in here with a few cardboard boxes. It's nice when it's -20 outside except my RV hose water supply is hard to keep flowing

 

[lschiavo]

Nice tunes Dan.

It's almost Halloween:

 

[Leadgolem]

Huh, the post office is open till 5:30 now, cool. Coming at you Stauf.

 

[Stauffbier]

Doing some prep for tomorrow's spent grain pizza.

I have a nice poolish of US05 bubbling away, and I'm milling the spent grain in to a coarse flour..

 

[brewingmeister]

This is a half tub with shower

What is up with that tiny bathtub? I don't think I could wash my dog in it.

 

[LabRatBrewer]

Doing some prep for tomorrow's spent grain pizza.

I have a nice poolish of US05 bubbling away, and I'm milling the spent grain in to a coarse flour..

Is your recipe for the spent grain pizza posted here (or elsewhere?) I like the idea of US05 in the crust, its a good reason to have even more extra yeast on hand.

 

[Leadgolem]

Doing some prep for tomorrow's spent grain pizza.

I have a nice poolish of US05 bubbling away, and I'm milling the spent grain in to a coarse flour..

It looks awful. Should be tasty.

 

[Stauffbier]

Is your recipe for the spent grain pizza posted here (or elsewhere?) I like the idea of US05 in the crust, its a good reason to have even more extra yeast on hand.

This is my first time using dried, milled grain. I used to use wet grain right out of the MLT. I've modified my old recipe accordingly.

This is what I'm going with. I may have to adjust the amount of liquid..

For Poolish;
1/2 cup of warm wort
1T brown sugar
3T bread flour
1/2 packet bread yeast or ale yeast

For dough;
1/2 to 3/4 cup of wort
2 to 2.5 cups bread flour
1 tsp salt
3/4 cups spent grain flour.
1.5T Extra Virgin Olive Oil (or bacon fat )

Allow poolish to ferment over night.

Combine the dry ingredients in a large bowl (along with the spent grain). Add
the poolish, wort, and EVOO to the flour and beat until it makes a dough. Add water or
flour to get the correct consistency (not just tacky but sticky).

Roll the dough into a ball and place it in a bowl,
covered with a towel. Let it rise over the next
30 to 60 minutes (or 2-4 hours if using ale yeast). When ready, punch down the risen
dough and cut off a piece for your pizzas (depending on the size you're going for.)

Bake pizza at 420F for 10-14 minutes.

 

[LabRatBrewer]

This is my first time using dried, milled grain. I used to use wet grain right out of the MLT. I've modified my old recipe accordingly.

This is what I'm going with. I may have to adjust the amount of liquid..

For Poolish;
1/2 cup of warm wort
1T brown sugar
3T bread flour
1/2 packet bread yeast or ale yeast

For dough;
1/2 to 3/4 cup of wort
2 to 2.5 cups bread flour
1 tsp salt
3/4 cups spent grain flour.
1.5T Extra Virgin Olive Oil (or bacon fat )

Allow poolish to ferment over night.

Combine the dry ingredients in a large bowl (along with the spent grain). Add
the poolish, wort, and EVOO to the flour and beat until it makes a dough. Add water or
flour to get the correct consistency (not just tacky but sticky).

Roll the dough into a ball and place it in a bowl,
covered with a towel. Let it rise over the next
30 to 60 minutes (or 2-4 hours if using ale yeast). When ready, punch down the risen
dough and cut off a piece for your pizzas (depending on the size you're going for.)

Bake pizza at 420F for 10-14 minutes.

Thanks! Is there a particular SG for the wort you shoot for, or just the last brew?

 

[Stauffbier]

Thanks! Is there a particular SG for the wort you shoot for, or just the last brew?

Any average gravity wort would work. 1.050-1.060(ish)... Even if it was higher than that it would work fine.

 

[Dan]

This is my first time using dried, milled grain. I used to use wet grain right out of the MLT. I've modified my old recipe accordingly. This is what I'm going with. I may have to adjust the amount of liquid.. For Poolish; 1/2 cup of warm wort 1T brown sugar 3T bread flour 1/2 packet bread yeast or ale yeast For dough; 1/2 to 3/4 cup of wort 2 to 2.5 cups bread flour 1 tsp salt 3/4 cups spent grain flour. 1.5T Extra Virgin Olive Oil (or bacon fat ) Allow poolish to ferment over night. Combine the dry ingredients in a large bowl (along with the spent grain). Add the poolish, wort, and EVOO to the flour and beat until it makes a dough. Add water or flour to get the correct consistency (not just tacky but sticky). Roll the dough into a ball and place it in a bowl, covered with a towel. Let it rise over the next 30 to 60 minutes (or 2-4 hours if using ale yeast). When ready, punch down the risen dough and cut off a piece for your pizzas (depending on the size you're going for.) Bake pizza at 420F for 10-14 minutes.

Stauffbier that sounds good! If I can go on a rant; and I'm good at that

I love to talk bread. Akin to beer, bread is made of four ingredients. Yeast, water, a grain, patience

The best bread I know of, levan , is made from natural, organic cracked wheat flour. The wheat germ is easily seen. I had a sourdough culture if this stuff growing in my fridge for 6 years. It Made the most remarkable bread ever. Man, it wS scrumptious
Lethe starter was born in the Mojave deserrt and thrived in Hawaii. One two many deployments and lack of attention it died after 5 years

 

[Stauffbier]

Stauffbier that sounds good! If I can go on a rant; and I'm good at that

I love to talk bread. Akin to beer, bread is made of four ingredients. Yeast, water, a grain, patience

The best bread I know of, levan , is made from natural, organic cracked wheat flour. The wheat germ is easily seen. I had a sourdough culture if this stuff growing in my fridge for 6 years. It Made the most remarkable bread ever. Man, it wS scrumptious
Lethe starter was born in the Mojave deserrt and thrived in Hawaii. One two many deployments and lack of attention it died after 5 years

That's really cool Dan! I was just thinking today how cool it would be to make a mother and keep it going for many years. I think I might just have to do that!

 

[Dan]

Goodnight. I'll leave with something sentimental to my wife and I.

[ame]http://youtu.be/j32sFbRicKs[/ame]

 

[Dan]

That's really cool Dan! I was just thinking today how cool it would be to make a mother and keep it going for many years. I think I might just have to do that!

Mike, it's a great thing to do. Please read a book called 'Bread Alone" by Daniel Leader. I wish I could get paid for referring him haha
I think you would enjoy his writings. Hell, if you even like a quarter of my posts and honesty. I think you'll enjoy Daniel Leaders book, "bread Alone"
In my opinion, the greatest bread book ever!
I had a dream to open a bread bakery many years ago; it was called "Heavan's Gift. I lost my drive and settled for comfort and security, I never went with that dream

 

[Stauffbier]

Mike, it's a great thing to do. Please read a book called 'Bread Alone" by Daniel Leader. I wish I could get paid for referring him haha
I think you would enjoy his writings. Hell, if you even like a quarter of my posts and honesty. I think you'll enjoy Daniel Leaders book, "bread Alone"
In my opinion, the greatest bread book ever!
I had a dream to open a bread bakery many years ago; it was called "Heavan's Gift. I lost my drive and settled for comfort and security, I never went with that dream

Thanks Dan. I'll track down that book online. I'd love to learn more about baking bread. I love doing it, but I know very little about it.

In the baking world my specialty, so to speak, is German sweets. Specifically holiday cookies, torts, stollen, etc... My grandmother's traditional family stolen recipe is a "yeast-free" version, which is rare. My mother has asked me to experiment with a more common yeast-risen version this year. I'm looking forward to the experiment.

I also enjoy making baklava. People seem to go nuts for the stuff.

Perhaps your dream of "Heavan's Gift" can still happen. No reason to let the dream die.

 

[TNGabe]

Thanks Dan. I'll track down that book online. I'd love to learn more about baking bread. I love doing it, but I know very little about it.

In the baking world my specialty, so to speak, is German sweets. Specifically holiday cookies, torts, stollen, etc... My grandmother's traditional family stolen recipe is a "yeast-free" version, which is rare. My mother has asked me to experiment with a more common yeast-risen version this year. I'm looking forward to the experiment.

I also enjoy making baklava. People seem to go nuts for the stuff.

Perhaps your dream of "Heavan's Gift" can still happen. No reason to let the dream die.

I'd suggest Peter Reinart's Artisan Bread's Every Day as a good place to get started fitting baking into normal life. The rest of his book's are pretty good, too. I was able to adapt those recipes into a commercial enterprise. If you really want to nerd out on baking Advanced Bread and Pastries is a great textbook.

 

[two_hearted]

Peter Reinhart has a great Pizza book too called American Pie. I've been using the Tartine Bread Book lately and bake sourdough with his method.

 

[Stauffbier]

I'd suggest Peter Reinart's Artisan Bread's Every Day as a good place to get started fitting baking into normal life. The rest of his book's are pretty good, too. I was able to adapt those recipes into a commercial enterprise. If you really want to nerd out on baking Advanced Bread and Pastries is a great textbook.

The foodie in me would love to go to the extreme, but the realist in me knows I don't have time for it. I still like to learn a little when I do have time, though.

I'll look for those books too. Thanks T!

 

[TNGabe]

The foodie in me would love to go to the extreme, but the realist in me knows I don't have time for it. I still like to learn a little when I do have time, though.

I'll look for those books too. Thanks T!

You can call me G. . Don't look for the textbook, it's just that and not worth the cost to 99% of homebakers. The Reinhart books are all good, especially Every Day as it's geared towards recipes you can leave in the fridge for a day or two if life gets in the way of bread.