Message from @TheMighty - OH
Discord ID: 401126266725466124
For the poorer folk in IE: You can replicate a brisket for the most part with your normal rump or chuck roast. Personally, I think the rump roast is the closest in texture, though. ((3.75lb rump roast, rubbed down and refrigerated overnight. Smoked at 275 for three and a half hours over mesquite chunks and lump hardwood charcoal.))
Would brewing/fermenting be appropriate here in the cooking channel?
@TheMighty - OH Eff yeah. We brew ten gallons of beer every six weeks at my place.
@Deleted User - Very nice. I usually do 5-6gallon batches. I've been doing ciders lately and have worked out a decent/simple/cheap recipe. I'll take photos and post next time I do it.
How does it turn out? I'd like to try cider
@Deleted User - Took me a few batches, but I think the final batch turned out great! Great balance of sweetness, tartness, dryness, and abv. Most of the store bought was too sweet for me.
Is it apple or something else?
Yes, this current recipe is 100% apple based. Am going to try a 50/50 apple/pear for spring, but currently ive only done apple
alright thanks. will be reaching out to you at some point if that's ok
Anytime!
How big is your set up?
I have two carboys and one of those new catalyst fermentors that I got for xmas, all of them hold 6-1/2gals if you filled them to the brim, but I usually do 5-1/2gal batches so I dont have to worry about using a blowoff.
I also have a home-made mash tun that I use for my all-grain batches
I have three five gallon kegs, four carboys, a co tank, and one regulator. I also have a mini freezer with a mechanical temperature switch
@Deleted User - The mini-freezer would be nice. Have you had any luck with lagers? I've tried a couple times and failed miserably
I haven't tried. We mainly do stouts and an ipa. I'd like a much lighter drink for summer if you have any recommendations
Am not confident enough to give you advice on a lager! I'd recommend trying a kolsch. Thats what i did after my lager failures lol
Here's a good 5gal Kolsch recipe. If the malts listed aren't easily available to you, you can sub the 10lbs of pilsner out for regular old 2-row and the 1/2lb of Munich for Vienna or 60L Crystal.
http://beersmith.com/blog/2008/04/05/brewing-a-kolsch-beer-recipe-beer-styles/
Thanks!
@Jbieszczat1031 that looks great man
@Alfred Hoshall - TN#1685 Thanks! I've been experimenting a bit with the smoker, trying to find cheaper alternatives to the priciera cuts of meat usually used. 'Course nothing beats an actual brisket. I'm doing deer today and one of my next days off, game hens.
About as organic as it gets. Smoked, wild hunted deer.
Lovely
http://cideroad.com/switchel/
My wife's people have been making swtichel for generations. I'm just now drinking it. Pretty good.
Interesting, what's the main flavor? Does it taste really vinegary?
Water, ACV, maple syrup, lemon juice, sliced ginger
Obviously mostly water but you can tweak it to taste
That’s the article she recommenda
Haha I sounded Italian. *recommends
Ah okay. i googled it and looked at some recipes. Most of them had apple cider vinegar in them. o.O
I'll make some when weather warms up
***Long post warning***
Okay so here's my hard cider process/recipe.
I explain through some basic stuff here & there just to make it noob-friendly. So for the griseled veterans, don't take offense.
Base Ingredients:
(6) Gallons of apple juice ($18)
(1) Pound of brown sugar ($2)
(2) Cans of apple juice concentrate ($3)
(1) Packet of dry cider yeast ($3)
-------------------------------------
Some basics:
***-Juice-***
Your juice can be apple juice or cider, it can be organic or non-organic, you can press your own apples, buy it from a farmer, grow your own trees, whatever. I personally am not a puritan with this stuff, so I use Kroger and CostCo brands (Kroger brand is pictured). There's just a couple things you want to look around on the labels and see if they're present. One of those things is whether or not it's pasteurized. 99.99999% chances are that it is. Most stores, and even apple farmers, won't put something on the shelf that could possibly get them sued. If you are a better man than I am and decided to crush & juice your own 100lbs of apples, then it is NOT going to be pasteurized. The only difference this is going to make in the process is whether or not you need to boil just a little of your juice, or ALL of it.
If you're going with store-bought stuff, you just want to keep an eye out some harmful preservatives. I won't get into the science of each, but here's a quick & easy cheat sheet for the most common one's you'll see:
Sodium Benzoate = BAD
Potassium Sorbate = BAD
Sulfur Dioxide = BAD
Ascorbic Acid = Perfectly fine
The bad preservatives will hurt your yeast's progress or halt it completely. Avoid them.
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