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Beautiful stainless drip tray to replace the plastic piece of junk that came with the kegerator.
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How is it? My HQ office is in Toulouse, FR, sooooooooooooooo I know good cassoulet ; )

as far as canned cassoulet goes, it's about the best i've had.

how does it compare to cassoulet freshly made in the languedoc?

I've had much better and much worse, some of the touristy crap around carcasonne is dire, but i've had some made in axat(small village south of limoux) that was near divine.

edit. researching on wikipedia, i found this gem....
In U.S. restaurants, the term cassoulet is often applied to any hearty bean-based casserole, with variations such as salmon cassoulet.[10]
eeeeeuw
 
as far as canned cassoulet goes, it's about the best i've had.

how does it compare to cassoulet freshly made in the languedoc?

I've had much better and much worse, some of the touristy crap around carcasonne is dire, but i've had some made in axat(small village south of limoux) that was near divine.

edit. researching on wikipedia, i found this gem....
In U.S. restaurants, the term cassoulet is often applied to any hearty bean-based casserole, with variations such as salmon cassoulet.[10]
eeeeeuw

Thanks...I missed my opportunity this year to go to Toulouse to imbibe in some cassoulet :*(
 
Some new pets - TYB say that Lida is "low flocculation" but it looks a complete rock in the tube; they promise "apricot, stone fruit and white wine grape esters, with a balanced malt character coming through on the finish".

Ubbe is the Wicklow ripoff of - err, "homage to" - Bootleg Oslo.

CF184 is a new British hop from Farams which promises "Lemon, pine, melon flavours".
temp.jpg
 
Hops, yeast, caps and the slow start towards getting into kegging. Initially just going to purge the malt stores with CO2 with the ultimate goal of kegging within a year or two. Got a 2kg fire extinguisher already.

Hops are EKG, Fuggle and Cascade to buffer out the collection.

stuff in the mail.jpg
 
5 Lbs. of pale ale malt to dial in my ugly junk corona mill, some fresh corn sugar and a packet of S-04 so I can prime a stout that has been sitting for far too long.
 
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