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The Brewers Pub - Sit and raise your glass with friends!
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If you are a brewer, a lover of home brew beer, or just interested in making beer or wine at home, this is your place. I do not support anyone provider of brewing items, but the community. I brew what tastes good to me and so should you. PROST!
Members: 27
Latest Activity: Nov 21
Discussion Forum
Welcome Folks, Let's start the cussin, I mean discussion! 4 Replies
Started by SC Papi. Last reply by SC Papi Jan 29.
Howdy again 1 Reply
Started by wes. Last reply by wes Oct. 30, 2008.
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Comment by Cornelia on June 29, 2009 at 1:47pm - Check out the new video Dorothy posted "What's organic about organic beer?"
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Comment by SC Papi on May 25, 2009 at 9:33am - Happy Memorial Day one and all. Sorry for not being on line much. Been a little busy with the home garden, some brewing, and working with the Urban Land Army - www.urbanlandarmy.com - setting up a bucket brigade here in the CSRA to give families some fresh veggies they grown themselves. If you are interested in what's going on, take a spin by the ULA Action Room on ning and click on the ULA - CSRA page -http://urbanlandarmy.ning.com/ Picked up a couple of sites for the local farmer that I thought might be useful to ya'll: http://www.farmpolicyfacts.org/ and http://www.thehandthatfeedsus.org/ . Both of which are formed to support the farmer with turning the tide of the negative publicity placed out there by the media. Keep in touch. Peace!
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Comment by SC Papi on May 20, 2009 at 9:38pm
- Thanks Cornelia, looks like folks will pay a high price for just about anything these days. Fellow brewers and those who want to make some summer money, sounds like it's time to dust off those old ginger ale and root beer recipes and start our own "lemonade stand" in the front yard.
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Comment by Cornelia on May 20, 2009 at 4:50pm
- The New York Times on "home made" ginger ale trend - people are paying at least $2 / glass for it!
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Comment by Cornelia on April 29, 2009 at 9:30am
- Help brewer folks! A root beer brewer in Brooklyn has questions that are waaaay over my head over at the blog - http://homegrown.org/blog/2009/02/lacto-fermented-soda-skillshare-make-your-own-ginger-ale-cola-root-beer-and-more/#comments - can someone help her??
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Comment by SC Papi on February 8, 2009 at 8:07pm
- For those who want to change their composting habits, how about trying Bokashi”? Bokashi is a Japanese term meaning “fermented organic matter”. In Bokashi composting, an “EM Inoculant” is sprinkled over food waste in an airtight container. EM Inoculant is an inert carrier, such as rice hulls, wheat bran or saw dust, infused with effective micro-organisms or EM. . The EM are natural lactic acid bacteria, yeast, and phototrophic bacteria that act as a microbe community within the kitchen scraps, fermenting and accelerating breakdown of the organic matter. Once the fermentation is complete, the compost can be buried or placed in a modified compost pile to complete its decomposition. The end product is rich, dark compost, ready for the garden. And no , your don't need the expensive bokashi kitchen containers. We already have a primary fermenter with spigot to capture the compost liquids. Now, just add another 5 gallon container - drill a series of drain holes to let the liquid drain out during fermentation and capture it in the main fermenter. Just something to think about if you have gardens or just wonder what to do with those kitchen wastes (meat scraps, fish, bones) that you use to just throw out. Drop a note if anyone is interested in further discussions on this form of composting by fermentation. CHEERS, AYE Papi
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Comment by SC Papi on February 6, 2009 at 8:27pm
- Let's see, one micro brewery in the area, 10 home brewers, ummmmm, how much ethanol will be be able to make???? Seriously Cornelia, that is really cool information and equipment you took us too. The fuel units are a little pricey, but, they are certainly heading in the right direction. Who knows, maybe in the next couple of years we might have an Ethanol blog on Homegrown.org with folks talking about how they make their own fuel using that technology. CHEERS, AYE
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Comment by Cornelia on February 5, 2009 at 10:11am
- Sierra Nevada powers cars with beer leftovers
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Comment by Torry on January 31, 2009 at 8:51am - SCPAPI- Thanks for your reply, makes good sense to me. and no I did not keep a sample. Can I culture one from the beer itself? The IPA turned out fabulous, about 5%, hoppy and bubbly.
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Comment by Kurt on January 28, 2009 at 10:27pm - I love having a good beer after a hard working day. Its only too bad I can't find time to make my own right now. Hope I can get at it sooooon.
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Latest from FARM AID
Staff Recipes: Roasted Heritage Breed Turkey
Even though my Thanksgiving will be a party of two, I like to prepare for the possibility of ten! When I heard Wendy was getting a Lilac turkey from Wells Tavern Farm in Shelburne, Massachusetts I jumped on board for a bird.Wells Tavern has raised about 30 of their turkeys for fresh Thanksgiving birds. They are selling heritage breed birds that have had access to pasture throughout the spring and summer, eating natural Vermont grain and scratch feeds – with no antibiotics or added hormones. The turkeys are kept in large fenced pastures, which allows them to naturally scratch and forage, and provides them with protection from predators.
Wendy has been talking about her delicious turkey for a while now, and I am excited to see if I can find success with my first attempt at making Thanksgiving dinner.
Here is her recipe from last year:
Whether fresh or frozen, bring the bird to room temperature before cooking.
Cover the breast with a piece of brown paper cut from a shopping bag, rub it with cooking oil, and tie it in place with cotton string. Alternatively, soak a piece of cotton cloth in unsalted oil, such as corn oil. Remove the covering about 30 minutes before the turkey is done so the breast will brown.Roast heritage turkeys in a hot oven pre-heated to 425F-450F and cook until an internal thigh temperature of 140F-150F is reached. Don't let the tip of the thermometer touch the bone. (Note: The USDA recommends turkeys be cooked to 160F-180F, but these temperature will dry out a heritage turkey. Heritage birds are much more free of disease and bacteria, unlike commercially-raised birds, and do not need extreme temperatures to make them safe for consumption).
Truly the thought of cooking at such a high heat terrified me but it worked out great. We had a 17lb turkey that cooked in 1 1/2 hours.
Cook any stuffing first and put inside the heritage turkey before roasting. Due to the reduced cooking time, stuffing won't become fully cooked. Alternatively, try adding a quartered orange, apple and/or pear inside the cavity instead of stuffing.
Let the roasted bird rest 10-15 minutes before carving.
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