I like this time at night on HBT

[Dan]

PP, whats the reason for hot packing? Is that because you can and let it sit at room temp for long periods of time.

This whole canning thing is very interesting. Pastuerization, and sterizlation are so much different. The way I read it so far is one is good short term one is better for long term.. And crap.. acidity matters mosts in the longterm. It's all about time and intended use I think.

 

[passedpawn]

PP, whats the reason for hot packing? Is that because you can and let it sit at room temp for long periods of time.

This whole canning thing is very interesting. Pastuerization, and sterizlation are so much different. The way I read it so far is one is good short term one is better for long term.. And crap.. acidity matters mosts in the longterm. It's all about time and intended use I think.

Yea, I like to make things in bulk, put them in jars, and leave them in the cabinet instead of the fridge. Some foods need to be raised to 250F with a pressure canner. But other foods, like sauerkraut, are acidic and only require boiling temperatures for processing. This is referred to as hotpacking. That's what I did with my kraut. I just made mustard that way, too. It had vinegar in it, so it was acidic enough to not require the elevated temps. I do meat in jars, but that requires the pressure canner.

 

[Dan]

PP, one thread or another a fellow was talking about "HomeBrew can poison you", something like that. I saw your comment about checking Wickpedia and the recommendation the OP read it and post back. I thought good idea! So I did some reading.

I don't remember the guys name, think he was from... crap now I forget. Italy? A brewer first caught on to the idea of making food safe. Was it the Germans who put out a $12,000 award for somebody who figured out how to make foods safe for long term travel? I perused the Wickpedia during a break and my retention sucks.

It's fascinating to me, somebody has already figured this stuff all out and I really don't have a clue.

I was looking at canning charts.. you know the ones. Certain foods and what temp and time depending on the volume they were packed in and whether it was a hotpack or not.

Didn't see a single one for canning Wort! Low acidity, probably needs 240-250F, does that include a hotpack or room temp? How long?

I think some of the great minds in the brewing community will rewrite that chart to include temp and time for wort.

Wont be me though. I'm just learning of this stuff. Louis Pastuer where are you?

 

[Stauffbier]

This is what I'm going by. As quoted from this site;http://www.wildfermentation.com/making-sauerkraut-2/
" Some people preserve kraut by canning and heat-processing it. This can be done; but so much of the power of sauerkraut is its aliveness that I wonder: Why kill it?"

 

[Dan]

This is what I'm going by. As quoted from this site;http://www.wildfermentation.com/making-sauerkraut-2/
" Some people preserve kraut by canning and heat-processing it. This can be done; but so much of the power of sauerkraut is its aliveness that I wonder: Why kill it?"

Stauff, I'm going to try that method. I just talked to my wife and she's excited about doing this. I told her we'd also make some kimchee. Fun times ahead!

Thank you brother!!!

 

[passedpawn]

This is what I'm going by. As quoted from this site;http://www.wildfermentation.com/making-sauerkraut-2/
" Some people preserve kraut by canning and heat-processing it. This can be done; but so much of the power of sauerkraut is its aliveness that I wonder: Why kill it?"

Not sure what "aliveness" is. Sounds a little new-agey.

My wife is not OK with me storing tons of jars of kraut and mustard and turkey in a fridge that's already crowded. Canning is a must.

 

[Dan]

Not sure what "aliveness" is. Sounds a little new-agey.

My wife is not OK with me storing tons of jars of kraut and mustard and turkey in a fridge that's already crowded. Canning is a must.

Sounds like my mom's pantry. She canned a lot of stuff. I wasn't forward thinking enought to ask her how she did it, learn the method. Her pantry was always filled with quart mason jars of dill pickles, butter and bread pickles, tomatoes, jelly and beans .. I guess that's about it. Cupboards always seemed endless though.

 

[BobbiLynn]

Hello! I am one of those posters in this topic that seem to ignore the current conversation and just want to talk about themselves, tell you guys my problems because it's "that time at night". But, I do read enough on here to know that I'm not alone....

It's time to take my life back and stop reacting, just reacting to life's events can take up all your time. I have to be proactive and try my best to ignore the distractions. It makes me so mad that certain people have been able to stop me in my tracks by trying to throw things at me and force me to take all my time reacting. Like a ****ed up dodgeball game.

 

[LabRatBrewer]

BL, once they've thrown all they can at you rembember if you can dodge a wrench you can dodge a ball.

 

[Dan]

Wise words LRB. BL. you have definitely had a lions share of difficult challenges in your life. Hang in there!

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[Stauffbier]

Not sure what "aliveness" is. Sounds a little new-agey.

My wife is not OK with me storing tons of jars of kraut and mustard and turkey in a fridge that's already crowded. Canning is a must.

By "aliveness" they are referring to the fact that it has live culture (like live yeast in bottle conditioned beer), and it is basically a great probiotic. Obviously, by cooking you lose that benefit. I can certainly understand why you would have to can it if you're limited on space, though. I'm lucky that I have a lot of fridge space with my extra beer fridge and my keezer.

Hello! I am one of those posters in this topic that seem to ignore the current conversation and just want to talk about themselves, tell you guys my problems because it's "that time at night". But, I do read enough on here to know that I'm not alone....

It's time to take my life back and stop reacting, just reacting to life's events can take up all your time. I have to be proactive and try my best to ignore the distractions. It makes me so mad that certain people have been able to stop me in my tracks by trying to throw things at me and force me to take all my time reacting. Like a ****ed up dodgeball game.

Hang in there Bobbi. Don't let anybody slow you down!

 

[passedpawn]

By "aliveness" they are referring to the fact that it has live culture (like live yeast in bottle conditioned beer), and it is basically a great probiotic.

You're right. Right after I posted that, I though about the potential probiotic benifits. And I really shouldn't complain about fridge space, I do have a 7cuft keezer and a 15 cuft fermentation freezer.

OK, here's a riddle for you guys: what has two thumbs and just roasted his own columbian coffee?

<< This guy!

I just did it about 15 minutes ago. OMG my hands smell awesome!

 

[LabRatBrewer]

You're right. Right after I posted that, I though about the potential probiotic benifits. And I really shouldn't complain about fridge space, I do have a 7cuft keezer and a 15 cuft fermentation freezer.

OK, here's a riddle for you guys: what has two thumbs and just roasted his own columbian coffee?

<< This guy!

I just did it about 15 minutes ago. OMG my hands smell awesome!

I love roasting coffee, and I usually get my beans from sweet Maria's also. What did you use to roast them?

 

[passedpawn]

I love roasting coffee, and I usually get my beans from sweet Maria's also. What did you use to roast them?

My old trusty Whirley Pop. Probably, my coffee will taste like popcorn, or my popcorn will taste like coffee. We'll see this weekend when I grind and brew.

I posted a bunch more pics here: https://www.homebrewtalk.com/f249/c...arging-tasting-452446/index3.html#post5930430

 

[LabRatBrewer]

My old trusty Whirley Pop. Probably, my coffee will taste like popcorn, or my popcorn will taste like coffee. We'll see this weekend when I grind and brew.

I posted a bunch more pics here: https://www.homebrewtalk.com/f249/c...arging-tasting-452446/index3.html#post5930430

That's an interesting thread. I use a 70's era air popper.

 

[Stauffbier]

D@mn! Now I gotta roast my own coffee! Thanks! haha..

 

[passedpawn]

That's an interesting thread. I use a 70's era air popper.

I LOVE coffee in a cup. I big, wide white cup, with rich black coffee. I like the coffee to be very rich, but not bitter. It's elusive, that cup. I found it at a local roaster, and now I'm going (try) to make it at home.

I love coffee in a cup.

Which reminds me of this song. Happy Friday Late Niters! The line at 1:00 is the one I hear when I drink a great coffee.

 

[LabRatBrewer]

Ive been inspired. Roasting now. Good coffee Sunday a.m.

 

[Stauffbier]

So a standard hot air popcorn popper will work for roasting beans?

 

[Dan]

So a standard hot air popcorn popper will work for roasting beans?

I roasted some beans a few times. But they weren't green, they had already been roasted a bit. I wanted darker. I "roasted" them in a cast iron skillet until they smelled roubust and were dark. Not sure they were Starbucks' roast or quality but the coffee was rich, bitter, and black, just the way I like. it.

 

[dtgrdn]

I roast a couple of pounds at a time. Get most of my beans from Sweet Maria's too. I have a Behmor coffee roaster, works great!!

 

[Stauffbier]

I roasted some beans a few times. But they weren't green, they had already been roasted a bit. I wanted darker. I "roasted" them in a cast iron skillet until they smelled roubust and were dark. Not sure they were Starbucks' roast or quality but the coffee was rich, bitter, and black, just the way I like. it.

That's how I like my coffee too. French, espresso, and Italian roast are typically my favorites.

 

[Leadgolem]

I guess I'm boring. I like medium roast coffee.

One of these days I'll get around to doing some pickling, making kraut, and possibly kimchi. Not this weekend though. I need to take care of that blackberry wine with the DME I made a while back. That and maybe start a big batch of rice wine. I still need to do another round of Dr. Pepper experiments, and start my rhodemel. I should have started that right after the first frost, but it should still be good.

Of course I've got a million other things to do too. Most of which I'm not going to do.

 

[LabRatBrewer]

Staufbier, there are several older models that work well. Modern ones have a temp control that foils it. I've had a few homebrews tonight, so I don't want to list models off the top of my head. I believe Sweet Maria's site has a great how- to including which one's work. I think I paid 20 bucks' ish for mine (probably ebay)

 

[passedpawn]

So a standard hot air popcorn popper will work for roasting beans?

Yea. It seems the West Bend Air Crazy is very popular. I'm so happy with the way my Whirly Pop worked, I'm not feeling any desire to change.

 

[Dan]

That's a great thread you linked PP. Another hobby to add to the list from HBT.

 

[passedpawn]

That's a great thread you linked PP. Another hobby to add to the list from HBT.

haha, yes it is. This place is evil!

 

[BrerRabbitBrew]

Hey PP, have you ever tried roasting malt in that Whirly Pop? Lately I've been buying bulk grains and trying several methods of toasting to get that dark character. My last stout turned out amazing but the results are a little unpredictable.

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[passedpawn]

Hey PP, have you ever tried roasting malt in that Whirly Pop? Lately I've been buying bulk grains and trying several methods of toasting to get that dark character. My last stout turned out amazing but the results are a little unpredictable.

No, funny it never even occurred to me. Hmmm.

 

[BrerRabbitBrew]

If you try it please post your results here. I'm tempted to buy one primarily for malt.

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