nuxx.net
Making, baking, and (un-)breaking things in Southeast Michigan.

Category beer

Beer – Part Deux!

November 20, 2004

[Crossposted to and .]


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Well, about five and a half days have passed since I brewed up my first batch of beer. As the bubbling has slowed to about four per minute, I figured it was time to get the beer off the trub (the yeast and gunk at the bottom of the fermenter) and into a secondary fermenter to allow it to batch age.

So, that’s what I did, and there’s pictures of it available. To see them, either click here or on the photo above. I’ve also uploaded my current brewing notes in case anyone is interested in reading them.

Some of the notable pictures include:

· I’m impressed by the clarity of the beer thus far.
· The trub – the stuff lingering in the bottom of the fermenter.
· The fermenter, sanitized and ready to go.
· It’s likely to batch age like this for the next two weeks.

Oh, and if anyone here who also brews beer sees anything that I’m doing wrong or can provide me with any pointers, I’d greatly appreciate them.

Thanks!

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Mmm… Beer!

November 16, 2004

[Crossposted to and .]


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So… My house smells like a brewery. Last week I decided to take a stab at brewing beer, so I picked up the supplies. Today I actually gave everything a go. Because it’s fairly involved and I’ve never done it before, I didn’t take a lot of pictures, but there are quite a few of them here.

Now I’ve got about a week or so to wait, then the beer will go into the secondary fermenter, with bottling coming a few weeks later.

It’s supposed to be a English Brown Ale, so hopefully it’ll be good. :)

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..//..

May 25, 2004

I’m writing this so I can remember what went into today’s lunch. Well, the pot from which today’s lunch was served. I *think* it’s vegan, too.

[UPDATE: Yes, it is vegan. The only item in question was the Double Cream Stout, so I called the Kalamazoo Brewing Company, and the quality control lab assured me that there is no dairy in that beer.]

[UPDATE 2: Nope, not vegan. It would be if the Morningstar Farms meatless crumbles are replaced by something that doesn’t contain dairy. Checking Kellogs’ website, the Meatless Crumbles have a kosher status of Kosher Dairy. Oh well.]

Faboo Chili

· 2 Poblano Peppers (Diced)
· 5-6 Serrano Peppers (Chopped Finely)
· 3 Cooking Onions (Diced)
· 1 Green Pepper (Diced)
· 2/3 Bulb Garlic (Sliced into 1-2mm thick pieces)
· ~2/3 Large Bottle McCormick Chili Powder
· ~1-2 Tbsp Sea Salt
· ~1 Tbsp Ground Cumin
· 1 Bag Morningstar Farms Crumbly Bits of Not Meat TVP Goodness
· 1 Small Can Contidina Tomato Paste
· 1 Small Can Contidina Tomato Sauce
· 1 Bottle (minus one drink) Bell’s Double Cream Stout
· 1 Can Dark Red Kidney Beans
· 1 Can Red Kidney Beans
· 1 Can Corn
· 3 Tbsp Extra Virgin Olive Oil

Put the olive oil, onion, garlic, and serrano peppers in the bottom of a large pot. Sweat everything together until the onions are just starting to get clear.

Put in everything else.

On low, let the mixture come to a boil and then continue to simmer for ~30 minutes.

Turn off the heat and let the mixture cool to eating temperature.

Turn the heat back on and return the mixture to a simmer for another 30 minutes or so.

Turn off the heat and serve, allow the mixture to cool for packaging, place in the fridge, whatever.

It’s very, very good.

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