Each sandwich consisted of an onion bun, a little mayo, 1/2 a sliced chicken breast, 2 slices of tomato, 1/4 of an avocado, some lettuce, 1 1/2 slices of thick-cut bacon, and some melted Tillamook sharp cheddar. I know, the white balance is atrocious in this photo. This is after correcting it in photoshop too. I couldn’t bring myself to make a white avocado.
I’m finally ready to go All-Grain, the grown-up version of homebrewing. Think of it as cooking from scratch, like baking your bread and making your own gravy. Then letting it sit around in a glass jug for a few weeks and ferment.
And I always make things harder on myself than necessary, so a multitude of tools is needed
Here are all of my pieces of cpvc all cut up and drilled
And the finished manifold
Here’s the outside of the cooler. It has a ball valve so I can keep water from draining out of it, and a nipple for some tubing to go onto to drain it into my brew kettle
After you drain your sugar water or “wort” into the kettle, you usually end up with 6-7 gallons that you will boil down to about 5.25-5.5 gallons. This concentrates the sugars, and boils off some volatile compounds that make beer weird. This boiling process also allows you to extract flavor from the hops that you add, and sanitize the wort so you don’t have bad/weird bacteria that will attack it and give you diarrhea, or just make the beer taste funny. Similar to boiling pasta, all of this sugar (in the case of pasta, starch) in the water makes it foam like crazy. I have a 15 gallon pot that should allow me to brew 10 gallon batches (cutting my work to beer ratio in half), but it looks kinda silly with 5 gallons of water in it.
After boiling 5 gallons of wort, you must then cool it down. The longer it takes to get from a boil to a temperature that yeast can survive at, the cloudier your finished product will be, and the more likely you are to open the wort up to an infection from a microorganism that isn’t yeast. It is because of this that people use chillers. This particular type is the cheapest type, but perfectly effective, an immersion chiller in which you run cool water through copper tubing (which is very conductive). The cool water absorbs the heat from the boiling hot wort, and the waste water comes out warm, nice for watering plants (make sure it’s not too hot!). Here’s my immersion chiller.
Photos of the process when I finally brew!
I can understand an accident in an advertisement for a small company. Ads aren’t permanent, and they generally don’t receive the attention that they deserve.
Lol, that little shit. Our stove is right next to the refrigerator, so to get on top of the fridge, Perry first must jump onto or walk across the stove. The top of the fridge doesn’t really get cleaned off all that often, so atomized oil from searing and such sticks to the top, leaving a light greasy coating on it. Don’t act grossed out, if you cook at all and don’t clean the top of the fridge weekly, you have it too. Anyway, I made Craig breakfast this morning using the stove. When I went back later and looked at it, I found this:
He must have gotten on the fridge, gotten atomized oil on his feet, then when he came down, stepped on the stove, depositing it, not to be seen until the burner heated it up and burned it on.
Sue threw us an engagement party on saturday night. We had a great time, and I had a little too much wine. Regardless, it was a blast, and true to style, there were 4 lasagnas, a huge salad, and a ton of other snacky foods like prosciutto, salami, etc. It was very nice, and Italian-themed. I FINALLY got Craig to let me get a photo of him where he’s not making a retarded kid face, and all-in-all it was nice.
Strangely enough, these 2 recipes are nearly exactly the same. The sponge has the same measurements, the dough has almost exactly the same measurements, the only difference is that pugliese has 50% more yeast, and 50% more salt. I know, huge difference. In preparation for St. Patrick’s day and bread pudding, plus some for snacking, I made a couple loafs of each on Saturday. The difference lies in how the dough is treated. Ciabatta is beaten at a higher speed for a longer period of time, resulting in a “smoother” dough. After the Ciabatta is kneaded, it goes directly into an oiled bowl to rise. The Pugliese takes a couple turns and then rests in a bed of flour, then gets another couple turns and another rest, then goes into the oiled bowl to rise.