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Hops&Habas

Member Since 06 Jan 2015
Offline Last Active Sep 04 2016 03:58 AM

#1358040 Making Mash today

Posted by Hops&Habas on 31 August 2016 - 04:11 PM

Looks great, what are you going to do with it?

Feel like we're missing some details... What's the technique?

Im going to make sauce after i pressure cook and "age" it ;) Just thought Id post some pics up.


#1356609 Making Mash today

Posted by Hops&Habas on 28 August 2016 - 02:19 PM

Mashing a lot of bahas and moa yellows today.
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#1352769 hops n habas

Posted by Hops&Habas on 19 August 2016 - 04:59 PM

Those are some Mt. Hoods and yes I will use the results for brewing, given patience and space hops will be heavy producers. I have some Hallertau and some Centennials as well, after a couple years they begin to spread their wings.


#1352717 hops n habas

Posted by Hops&Habas on 19 August 2016 - 02:27 PM

Thanks!


#1352690 hops n habas

Posted by Hops&Habas on 19 August 2016 - 01:26 PM

havent posted many pics so here is some hops and ghost pepper varieties im growing in tubs20160818_120103_zpsbvralwlw.jpg
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#1322539 Shrink Wrap help

Posted by Hops&Habas on 01 June 2016 - 08:40 PM

Better gun heat control
Actually its just simple patience,really it is :rolleyes:


Yea thats how it was at first with the disc game, trial and error i guess til it goes electric. But i might go on ahead and get thos stickers anyway they might add a bit of panache.


#1322465 Shrink Wrap help

Posted by Hops&Habas on 01 June 2016 - 06:12 PM

Just warm it up for a few seconds and then hold it directly above and then point to the sides and slowly spin the bottle.  Just experiment a little and you'll get the right rhythm.  I'm sure everyone has a different technique.



Yea man, been trying and trying different techniques.. if i cut it or roll the wrap on top of itself it looks good when i heat gun it... but it cant wrap itself like that... it falls apart if i cut it, and there is a lot of excess if i fold it... do you know anywhere that has simple stickers like tabasco has that would cover the top of the cap showing that it has not been opened since sticker was applied? I may want to go that route because aesthetically it ruins the logo with the sloppiness of the shrink wrap :/ big sale this weekend...


#1322426 Shrink Wrap help

Posted by Hops&Habas on 01 June 2016 - 04:33 PM

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#1318274 Superhot fermented Sriracha sauce

Posted by Hops&Habas on 23 May 2016 - 02:13 PM

Looks and sounds very good. 🍺


#1313585 Chicagoland plants for sale

Posted by Hops&Habas on 16 May 2016 - 11:57 AM

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Thanks man.

You have to use photobucket or something similar and copy paste the code




#1105250 Jedisushi06 2015 Glog, The Hot Pepper Awakens

Posted by Hops&Habas on 19 January 2015 - 07:53 PM

You on some next level shit Soosh... best of luck this year. Im fully tuned in. Bless.


#1104333 Helvete (ikeepfish) 2015 Grow Log...Green is Good!

Posted by Hops&Habas on 17 January 2015 - 06:59 PM

Extreme list, will keep a watch. Nice wood burning stove too.


#1104327 1st ever Glog:)

Posted by Hops&Habas on 17 January 2015 - 06:57 PM

Dope. I love Fish Peppers such a beautiful plant.


#1103130 Fatal Lemon Ghost of the Caribbean SIMPLE SAUCE RECIPE

Posted by Hops&Habas on 14 January 2015 - 08:12 PM

No harshing my mellow bro thats... imposible... Everting is irie But yea id like to know as well... im not an expert by no means just stayed the course with this mash technique and when i saw the rise and the oils produced or becoming visible i assumed it was ferming inside..

If it's pressure canned I don't see how it would ferment after canning.  That mash would certainly age, and the finished product that was then decanted would probably look like a fermented mash.  Just don't see how lacto is surviving the heat at pressure canning temps.  
 
edit: not trying to harsh your mellow H&H.  legitimately wondering about the process.

yes sir, i use different size jars depending on how much mash i have... i am going to post some pics.. and i will say this as i have years old mashes.. in my early days i water bathed before moving to a small pressure cooker and now i have the big one with different settings... i will say i notice less rise in my newer mashes so perhaps that was playing a part... i have never had a problem with the tops bursting off or jars breaking... but the top has been pushed up before.. tho it was still sealed... i tossed that one because the top of mash that had risen upward was looking a little off color... it smelled good and probably was but i tossed it rather than take a chance.. http://pho.to/8dndw that is a pic of one that is a bit more than a year old... see the rise in the middle, and ive had older ones whose hump is more profound

Well if it's separating something must be going on :think:
 
No problem with jars bursting either?
What size jars do you use?
 
I want to try this.
 
Right now I have a quart jar of mash fermenting with an airlock the way SmokenFire showed me, and I have another quart jar of mash with nothing but white vinegar and no airlock but I do open it once a week. Gotta try this method next.




#1102912 Fatal Lemon Ghost of the Caribbean SIMPLE SAUCE RECIPE

Posted by Hops&Habas on 14 January 2015 - 01:09 PM

Fatalis, Aji Lemon Drops, Caribbean Habanero, Bhut Jolokia (Ghost Pepper)...

Take the fresh peppers off the organic tree limbs. Proceed to wash, halve & deseed them, do not worry if a few seeds sneak in...

Next, blend said peppers into a puree'...
then place puree' in mason jar of your choice filling each about halfway up the jar leaving room for the peppers to rise during fermentation. Cover the top of purree'd peppers IN JAR with thin but complete layer of kosher salt...

Place new mason jar tops on and tighten rings. Pressure cook at 15 psi for 20-30 minutes... let depressurize...

Store mash in dark closet for at least one year, i usually do at least two...

At this point, your fermented mash will be ready to be made into sauce. Pour mash directly into sanitized blender. Fill the mash jar about one third the way up where the mash was with vinegar of your choice (NOT one third of the jar, one third of the volume of the mash by eye). Add to blender. Next add xanthan gum, and a couple of cloves of freshly roasted garlic (ok to bypass garlic if you like) Blend to desired consistency... If too thick add distilled water...

Transfer to sanitized 5oz. sauce jars. Refrigerate.

Was asked to throw some recipes out there and this is basically how i make all my sauces. Simple and to the point. I feel the most important step is allowing the mash years of time to age and develop its full flavor potential. Thank you. Look for a beer recipe on the way...