Brewing Master » Homebrew Beer » Homebrew Digest #2874 (November 13, 1998)
Homebrew Digest #2874 (November 13, 1998)
Question:
Do you have any recipes for cooking with beer?
Here’s a great way to prepare pork chops that uses beer and goes great with beer; Ingredients: -4-6 pork chops (depending on size of pan) -3-4 medium onions, chopped -5-6 slices bacon, cut into 1/4" pieces -1 large can german sauerkraut in wine -12oz. bottle pilsner or lager In a large frypan or dutch oven with lid (for later) brown chops 2-3 min a side, with a little salt and pepper. Remove chops to warm (250F) oven. In same pan, fry bacon until it starts to brown. Add onions and fry until brownish. Return chops (and juices in warming plate) to pan. Add drained sauerkraut, spreading it out on top of pork chops. Add bottle of beer, cover pan and reduce heat to simmer. Cook for at least 1 hour(two is better). If desired, add chunks of potatoes and carrots for last 45 minutes to steam in the fragrant vapours. This dish is absouletely delicious and can be smelled cooking from two blocks away!! Enjoy!! — Bruce Ritchie Tel: (514) 937-6011 Ext:4530 Fax: (514) 937-6961 Montreal General Hospital Room C10-133 1650 Cedar Ave, Montreal Quebec, Canada H3G 1A4
Response:
Beer bread 3 cups self rising flour 1 room temp home brew – 12 oz 3 tablespoons sugar 1/2 tsp salt Mix flour, sugar and salt. Stir/mix in beer mix til sticky dough remove to floured breadboard Knead well split to to loaves place in waxed paper lined loaf pans cover with towel and let rise 30 mins preheat over to 350 F split top of loaves and drip melted butter over top bake 45 mins remove to cooling rack. Enjoy. – Hide quoted text — Show quoted text – What do you want to cook? I mix beer with water, herbs and salt then soak my baby back ribs in it for a while. Then I pour the mixture into a pan, put the pan on the grill, and lay the racks of ribs over the pan while I heat the grill over low heat. Turn after 20 mins, then again after 40. If all the beer/water mixture is gone, you can put the ribs on the grill and coat with your favorite bbq sauce, turning 3 or 4 times…about 2 hours later (over low, remember) the ribs are tender and fabulous! As with wine, the cooking drives of the alcohol and we are left with the underlying flavors of hops, malt, etc Do you have any recipes for cooking with beer? BigJohn You know what to cut!!
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Response:
As with wine, the cooking drives of the alcohol and we are left with the underlying flavors of hops, malt, etc
Response:
As with wine, the cooking drives of the alcohol and we are left with the underlying flavors of hops, malt, etc
Do you have any recipes for cooking with beer?
Response:
What do you want to cook? I mix beer with water, herbs and salt then soak my baby back ribs in it for a while. Then I pour the mixture into a pan, put the pan on the grill, and lay the racks of ribs over the pan while I heat the grill over low heat. Turn after 20 mins, then again after 40. If all the beer/water mixture is gone, you can put the ribs on the grill and coat with your favorite bbq sauce, turning 3 or 4 times…about 2 hours later (over low, remember) the ribs are tender and fabulous! As with wine, the cooking drives of the alcohol and we are left with the underlying flavors of hops, malt, etc Do you have any recipes for cooking with beer?
BigJohn You know what to cut!!
Response:
HOMEBREW Digest #2874 Fri 13 November 1998 FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES Many thanks to the Observer & Eccentric Newspapers of Livonia, Michigan for sponsoring the Homebrew Digest. URL: http://www.oeonline.com Contents: Yeast Questions ("Peter J. Calinski") Re: Mash in space? ("Ludwig’s") Canning of wort ("Steinkamps") sterilization and co2 kegging (bs) Re: Mash in space? pepper experiment ("Ludwig’s") Canned as a starter… (pbabcock) Pumps (DSchaff135) You say lager, I say lay-ger (Brian Pickerill) Roggenbier ("Timmons, Frank") Re: mounting a thermometer in a SS pot? (Al Korzonas) Fluid Flow… (Al Korzonas) the great pepper experiment (Scott Murman) corks and campden tablets (Al Korzonas) Wyeast 2308 tips? (Dan Cole) Just Hops – Still in Business???? (Drew) Hops Toxicity in Dogs (Fred) Badger Beer (redux) (Rick Olivo) fixing flat beer (Hmbrwrpete) Condensation buildup in chest freezer ("Raymond C. Steinhart") I was rejected the first time because I didn’t have a subject line…! ("Marc Fries") Site glass (BrwrOfBeer) Correction/partial response to confusion about dextrin malts (Dave Humes) cooking questions (kathy) Private E-mail (IAN FORBES) Re: Home malting (Jeff Renner) lauter flow rate (Jeff Renner) RE: ? mashing proc. of extract manufacture (Dan Cole) Fermentation temp for Belgian yeasts / roasted German malts ("George De Piro") Damp Rid ("Eric Schoville") Re: pronunciation ("Otto, Doug") Large Wyeast packs ("George De Piro") RE: Damp Rid (LaBorde, Ronald) I used champ.yeast,HELP ("Jan Brown southern U.S.A.") Beer is our obsession and we’re late for therapy! Send your entries in for Hoppiest Event On Earth yet? Details: http://members.tripod.com/~BrewMiester_2/Home.html NOTE NEW HOMEBREW ADDRESS: hbd.org (Articles are published in the order they are received.) If your e-mail account is being deleted, please unsubscribe first!! To SUBSCRIBE or UNSUBSCRIBE send an e-mail message with the word **SUBSCRIBE AND UNSUBSCRIBE REQUESTS MUST BE SENT FROM THE E-MAIL **ACCOUNT YOU WISH TO HAVE SUBSCRIBED OR UNSUBSCRIBED!!! IF YOU HAVE SPAM-PROOFED your e-mail address, the autoresponder and the SUBSCRIBE/UNSUBSCRIBE commands will fail! Homebrew Digest Information on the Web: http://hbd.org Requests for back issues will be ignored. Back issues are available via: Anonymous ftp from… ftp://hbd.org/pub/hbd/digests ftp://ftp.stanford.edu/pub/clubs/homebrew/beer AFS users can find it under… /afs/ir.stanford.edu/ftp/pub/clubs/homebrew/beer The last time I racked to a secondary, I decided to save some of the yeast cake. After I siphoned off the wort, I poured some of the yeast cake into a sanitized pint jar and covered with sanitized lid. I then put the jar in the refrigerator. Last night (now about 3 weeks later) I thought I would try to start stepping it up. I started by removing the jar from the refrigerator to let it come to room temp. The jar was about 1/4 yeast cake and 1/4 clear wort. About 45 minutes after removing it from the refrigerator it was in full krausen. Some questions I need help with are: What happened? Why did it take off without any sugar? I would have thought that the wort that was in the jar was pretty much exhausted. It had gone through a primary ferment and was down to 1.018. The original batch sat in the secondary for 2 weeks and got down to 1.017. There was very little action. Then, after 3 weeks in the fridge, warming up to room temp. results in it taking off real fast. Could it be contaminated? Is there an easy way to tell? I plan to step up with 1 pint of 1.030 and see what happens. Anything special I should look for? Pete Calinski East Amherst NY Near Buffalo NY 0 Degrees 30.21 Min North, 4 Degrees 05.11 Min. East of Jeff Renner I have to wonder where the external energy source is. Do you typically attach your lauter tun to a rope and swing it around your head?
Why would I do that? Do you tow it behind your boat?
Well, I might try that. When you open the valve of your lauter tun, what is making the wort flow?
My pump (with standard help from gravity) when I clarify first. The pictures from John’s experiment clearly show uniform downward flow everywhere except near the bottom surface of the lauter tun.
Look again, scott. The pictures clearly show a coning of the flow in the single pickup mashtun. Maybe you looked at the double pickup mashtun experiment by mistake. There is a very simple experiment you can do to confirm this. Fill a bottling bucket with water. Let it settle (takes quite a while). Sprinkle pepper over the surface. Open the drain valve. Watch what happens to the pepper. The pepper will not move, except for those close to the walls, as a boundary layer forms next to wall from the downward flow.
You are neglecting a very important variable and that is the resistance to flow that the grist presents. I’d suggest you go back and look at John P’s experiment again. But I will try your pepper experiment, Scott and report back tommorrow. Cheers! Dave Ludwig Flat Iron Brewery SO Md A quick question regarding the canning of wort. I’m don’t know a lot about canning, but I know they recommend that you start with hot jars, pour hot stuff into the jars and add them to a hot canning kettle. This applied to wort (pronounced "wort eh" in Canada) would sort of indicate that I could take the wort directly from the kettle, carefully transfer to jars (to avoid HSA) and can. Well what about the trub (hot break, cold break, hops etc…) that is going to settle in the jars after canning? The wort will be sitting on the trub for perhaps months on end. Would this have a detectable detrimental effect on the finished beer? Would it be better to cool the wort, let it settle and then re-heat it and can it? Private e-mail is fine. Thanks for the help. Ed Steinkamp A question about sterilization. The method I have used most commonly in the past has been bleach, but recently I was wondering why I couldn’t use plain old 3% hydrogen peroxide. I figured, if you can gargle with it, then it’s not going to hurt if it doesn’t rinse out, and it’s probably unstable enough to simply break down very quickly too. I’m not sure it’s actually effective enough to be of much use. Any thoughts on this? thanks in advance, brandon Scott, I did your pepper experiment but I’m disappointed. Stats: 5 gallon gott cooler, starting vessel water volume-12L, ran with and without lauter manifold. See my manifold buried somewhere at http://www.us.hsanet.net/user/dludwig/webdoc3.htm. I thought it would be a flow vis thing but all it shows is what’s happening on the surface (duh.. didn’t know pepper floated so well). Probably a pressure gradient caused by surface tension and interaction with the vessel walls or maybe coriolis force. Now the way the pepper migrates to the edge is interesting but that phenomenon does not represent what’s happening in the mash. Sorry. If you do the experiment a few times and get the pepper good and saturated, then they start to sink and then, do the experiment. The results will be somewhat more representative. Happy Veterans Day! Dave Ludwig Flat Iron Brewery SO Md Greetings, Beerlings! Take me to your lager… Ed intones, regarding starter sitting for eons on break material… Well what about the trub (hot break, cold break, hops etc…) that is going to settle in the jars after canning? The wort will be sitting on the trub for perhaps months on end. Would this have a detectable detrimental effect on the finished beer? Would it be better to cool the wort, let it settle and then re-heat it and can it?
Well, the only effect the break would have on your wort would be if it began to break down via organic processes – rot. Rotting requires "helP in the form of bacteria. You have canned your wort at such temperature and time (haven’t you?) to kill or otherwise render harmless all such micro-organisms. I see no problems. In fact, I use a similar method to make my starters. I start with a measured (by WEIGHT) quantity of DME, yeast nutrient and cool water required to make my desired gravity. If I’m in the mood for it, I add a hop pellet or two as well. I then pressure can them at ten pounds for half an hour. I’ve used starters canned in this manner YEARS (literally) after the canning event with no detriment. Also, the trub can be a source of lipids for the strong and healthy yeast cell walls! (BTW: Your assumption about hot into the jars is not quite a requirement: the act of canning will … read more »