Saturday, December 29, 2012
Saturday, November 17, 2012
Lot's of beer.
Sunday, November 11, 2012
First AG brew! Mostly pics....
Sunday, November 4, 2012
Beer, Cider and trips to the ER.
Totally crazy weekend. Started with taking Owen to the Urgent Care at Kaiser on Friday evening because he started screaming about his ear hurting...yep ear infection.
Also on Friday I picked up some awesome old-school bottlecappers off of Craigslist for homebrewing. They were super rusty but an overnight soak in white vinegar cleaned them up quite a bit.
Saturday morning consisted largely of dealing with the cleanup process of the bottlecappers.
Saturday afternoon I went and picked up our new keg dispensing system for our kegerator build. I got it for a steal. Refurbished corny keg, 2 dial regulator, gas line, beverage line, and co2 tank (which I'll be replacing). I even got an extra bottle brush out of the deal.
Also Saturday afternoon I went to Portland U-Brew and used one of my 4 Living Social deals to get several items needed for our brewing ventures, including some cleaning supplies, hops and a new thermometer. Then I went to Steinbarts and picked up a valve for our mash tun project.
I got 5 gallons of cider from Joe's Place farms and started our first hard cider. It's fermenting downstairs right now and smells amazing, although we way overpitched the yeast in it so we'll see what effect that has on the final product.
This morning I built our new batch sparge mashtun. Our first all grain brew through it will be next weekend. An Oatmeal Pale Ale!
After that we bottled our IPA, which came out phenomenal, using our new bottlecapper and racked our CDA into dryhop on Simcoe pellets.
Busy weekend! Headed down to check out the fermentation on the cider...more later.
Also on Friday I picked up some awesome old-school bottlecappers off of Craigslist for homebrewing. They were super rusty but an overnight soak in white vinegar cleaned them up quite a bit.
Saturday morning consisted largely of dealing with the cleanup process of the bottlecappers.
Saturday afternoon I went and picked up our new keg dispensing system for our kegerator build. I got it for a steal. Refurbished corny keg, 2 dial regulator, gas line, beverage line, and co2 tank (which I'll be replacing). I even got an extra bottle brush out of the deal.
Also Saturday afternoon I went to Portland U-Brew and used one of my 4 Living Social deals to get several items needed for our brewing ventures, including some cleaning supplies, hops and a new thermometer. Then I went to Steinbarts and picked up a valve for our mash tun project.
I got 5 gallons of cider from Joe's Place farms and started our first hard cider. It's fermenting downstairs right now and smells amazing, although we way overpitched the yeast in it so we'll see what effect that has on the final product.
This morning I built our new batch sparge mashtun. Our first all grain brew through it will be next weekend. An Oatmeal Pale Ale!
After that we bottled our IPA, which came out phenomenal, using our new bottlecapper and racked our CDA into dryhop on Simcoe pellets.
Busy weekend! Headed down to check out the fermentation on the cider...more later.
Friday, November 2, 2012
Man is giddy thing.
After a 7 year hiatus my homebrewing venture originally called Mondoholocaust Brewing Company is back up and running only with a new look and name.
Sanders Family Brewers is our new venture in the world of self sustainability.
We have 3 beers produced so far and a fourth in the works.
Our first beer is our classic Maple Double Porter brewed 7 years ago almost to the day and brought back now. A double version of a thin bodied mildly hopped English style Porter. This Incarnation chimes in at an impressive 7.8% ABV although you wouldn't know it from tastings.
Our next beer is our take on a PNW IPA. A malt backbone consisting of 2 row, Carahell and Munich and hopped with Magnums, Cascade, and Citra. This is one bitter wicked beast. Clocking in at 7.2% ABV and 89 IBU's our IRON SWAN is a force to be reckoned with, both beautiful and brutal at the same time.
Our Cloak of Feathers is a member of the elite group of Cascadian Dark Ales that cry for secession from a nation that doesn't understand our bitterness towards it's ways! It is a whopping 98 IBU's and 6.5% ABV. This is one beer you don't want to call a black IPA...unless you are a glutton for punishment. CDA's will remain a tributary of Cascadia no matter what the rest of the world decides to call them. CDA's were born here and will always be a part of our PNW culture.
Our next beer will be our Winter's Wolves Oatmeal Pale Ale. A lighter casual drinker for the hibernator in all of us! More details to come...
Sanders Family Brewers is our new venture in the world of self sustainability.
We have 3 beers produced so far and a fourth in the works.
Our first beer is our classic Maple Double Porter brewed 7 years ago almost to the day and brought back now. A double version of a thin bodied mildly hopped English style Porter. This Incarnation chimes in at an impressive 7.8% ABV although you wouldn't know it from tastings.
Our next beer is our take on a PNW IPA. A malt backbone consisting of 2 row, Carahell and Munich and hopped with Magnums, Cascade, and Citra. This is one bitter wicked beast. Clocking in at 7.2% ABV and 89 IBU's our IRON SWAN is a force to be reckoned with, both beautiful and brutal at the same time.
Our Cloak of Feathers is a member of the elite group of Cascadian Dark Ales that cry for secession from a nation that doesn't understand our bitterness towards it's ways! It is a whopping 98 IBU's and 6.5% ABV. This is one beer you don't want to call a black IPA...unless you are a glutton for punishment. CDA's will remain a tributary of Cascadia no matter what the rest of the world decides to call them. CDA's were born here and will always be a part of our PNW culture.
Our next beer will be our Winter's Wolves Oatmeal Pale Ale. A lighter casual drinker for the hibernator in all of us! More details to come...
Tuesday, March 22, 2011
some recipes
Pitas
Ingredients:
1 pkg. or 2 ¼ tsp. active dry yeast
1 tsp. kosher salt
1 1/4 cups warm water
1 1/2 tsp. sugar
1/2 cup whole wheat flour
3 cups unbleached white bread flour *plus extra for kneading and rolling*
1 1/2 Tbsp. olive oil
Procedure:
In a large warmed mixing bowl, dissolve the yeast in the water, add the sugar, and let it sit for 10 minutes to proof. It will be very foamy. Add the oil, salt and the whole wheat flour, and mix with a wooden spoon. Start adding the white flour, and when it gets too hard to mix, turn out onto a floured board or counter top. Knead for 8 to 10 minutes adding more flour as needed to make a smooth and elastic dough.
Transfer the dough to a lightly oiled large mixing bowl and turn to coat. Cover with lightly oiled plastic wrap and let it sit at room temperature until doubled (about 1 hour).
Scrape dough onto a floured board and divide into 3 oz. pieces (about 10 or so). Shape each into a smooth ball, dust with flour, cover and let sit for 15 minutes. Flatten and roll each ball into a 7 1/2 to 8-inch circle. Transfer to a floured board and cover until very puffy, but not quite doubled, about 20 to 30 minutes.
Pre-heat a 10-12 inch non-stick or cast iron pan on medium heat for 5 minutes on top of the stove. DO NOT ADD OIL, BUTTER OR NON-STICK SPRAY. Gently lift the dough and cook one pita at a time in the pan. Cook 1 minute on first side, flip, and cook for another minute on the other side, or until done. Keep pitas flexible, and do not let them get brown, only let a few dark specks appear. If one starts to balloon, poke it with a fork or lower the heat. As they finish cooking, stack the pitas in a covered bowl to keep them soft and pliable.
Make sure they are cooled completely before bagging them. They will last longest when stored in the refrigerator or frozen.
Alterations and Notes:
Using all white flour will make a white pita but will not have the same nutritional value.
You can substitute agave or a tbsp. brown sugar for the regular sugar.
Because yeast will not eat sugars if the temperature is too low, sometimes I place breads on a heating pad set on low while they are rising. The temperature of the room either way needs to be above 65 degrees Fahrenheit.
A lot of stores that have a bulk foods section have whole wheat flour, white bread flour, and yeast cheaper in bulk then they can be bought pre-packaged.
===========================================
chipotle and jalapeno no oil hummus
1 can chickpeas rinsed and drained
2 chipotles in adobo
8-10 jalapeno slices
2 tbsp lemon juice
2 cloves garlic
pinch cumin
pinch salt
2-6 tbsp water
puree all ingredients together
340 calories for recipe. serving size ¼ recipe 85 cals.
Ingredients:
1 pkg. or 2 ¼ tsp. active dry yeast
1 tsp. kosher salt
1 1/4 cups warm water
1 1/2 tsp. sugar
1/2 cup whole wheat flour
3 cups unbleached white bread flour *plus extra for kneading and rolling*
1 1/2 Tbsp. olive oil
Procedure:
In a large warmed mixing bowl, dissolve the yeast in the water, add the sugar, and let it sit for 10 minutes to proof. It will be very foamy. Add the oil, salt and the whole wheat flour, and mix with a wooden spoon. Start adding the white flour, and when it gets too hard to mix, turn out onto a floured board or counter top. Knead for 8 to 10 minutes adding more flour as needed to make a smooth and elastic dough.
Transfer the dough to a lightly oiled large mixing bowl and turn to coat. Cover with lightly oiled plastic wrap and let it sit at room temperature until doubled (about 1 hour).
Scrape dough onto a floured board and divide into 3 oz. pieces (about 10 or so). Shape each into a smooth ball, dust with flour, cover and let sit for 15 minutes. Flatten and roll each ball into a 7 1/2 to 8-inch circle. Transfer to a floured board and cover until very puffy, but not quite doubled, about 20 to 30 minutes.
Pre-heat a 10-12 inch non-stick or cast iron pan on medium heat for 5 minutes on top of the stove. DO NOT ADD OIL, BUTTER OR NON-STICK SPRAY. Gently lift the dough and cook one pita at a time in the pan. Cook 1 minute on first side, flip, and cook for another minute on the other side, or until done. Keep pitas flexible, and do not let them get brown, only let a few dark specks appear. If one starts to balloon, poke it with a fork or lower the heat. As they finish cooking, stack the pitas in a covered bowl to keep them soft and pliable.
Make sure they are cooled completely before bagging them. They will last longest when stored in the refrigerator or frozen.
Alterations and Notes:
Using all white flour will make a white pita but will not have the same nutritional value.
You can substitute agave or a tbsp. brown sugar for the regular sugar.
Because yeast will not eat sugars if the temperature is too low, sometimes I place breads on a heating pad set on low while they are rising. The temperature of the room either way needs to be above 65 degrees Fahrenheit.
A lot of stores that have a bulk foods section have whole wheat flour, white bread flour, and yeast cheaper in bulk then they can be bought pre-packaged.
===========================================
chipotle and jalapeno no oil hummus
1 can chickpeas rinsed and drained
2 chipotles in adobo
8-10 jalapeno slices
2 tbsp lemon juice
2 cloves garlic
pinch cumin
pinch salt
2-6 tbsp water
puree all ingredients together
340 calories for recipe. serving size ¼ recipe 85 cals.
Saturday, October 3, 2009
nothing food related
just had a pretty good day today. went to a miniature golf tournament fundraiser and won a gift basket in the silent auction. it contained all kinds of cool stuff like coffee and gift cards.
went and picked up 3 new shirts at a little vintage shop downtown.
picked up lost via domus and a 22 of supergoose ipa. pretty good saturday all around.
went and picked up 3 new shirts at a little vintage shop downtown.
picked up lost via domus and a 22 of supergoose ipa. pretty good saturday all around.
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