LBG sour/buggy/funky Beer Tasting
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Re: LBG sour/buggy/funky Beer Tasting
Care to share that cheese recipe?
Cheers!
John Monaghan
"If your feelings were grapes I would crush them. And then, after fermentation, drink them down. And quite possibly later, throw them up again."
John Monaghan
"If your feelings were grapes I would crush them. And then, after fermentation, drink them down. And quite possibly later, throw them up again."
Re: LBG sour/buggy/funky Beer Tasting
Not at all. I do my cheese a little differently as far as pressing but this is the guy that got me into fermenting milk years ago:Greenblood wrote:Care to share that cheese recipe?
http://biology.clc.uc.edu/fankhauser/Cheese/CHEESE.HTML
There is a wealth of information on his site. There are nice pictures of bugs and plating on the site.
I use Dannon "All Natural" Plain Yogurt for the bugs. I know that Dillon's on Sixth Street carries it, if I need to re-culture. I just use culture from an earlier batch. My Buttermilk started years ago, different bugs.
But, follow this:
http://biology.clc.uc.edu/Fankhauser/Ch ... RT2000.htm
Make the Yogurt and then press into cheese. I use a linen cloth and let it hang and then press the whey by hand.
I use a food dehydrator for my heat source set at 115 degrees F for 3 hours but hot water or a low temperature oven can serve as heat.
If you have problems or need more information let me know. I make 1 gallon at a time and use whole cow's milk. The brick that was at the tasting is about 1/2 gallon of milk so you can get an idea of how much whey is generated.
You ready for Kimchi yet?
Have Fun!
Chris
Chris
Neutralizing Lactic Acid
By the way, if you are cooking with Yogurt or Buttermilk, 1 teaspoon of baking soda will neutralize (titrate) 1 cup of buttermilk.
You will get a nice rise of the product without the sour taste.
You will get a nice rise of the product without the sour taste.
Have Fun!
Chris
Chris
Re: LBG sour/buggy/funky Beer Tasting
Luckily for me i can get 5g of fresh unpasteurized dairy milk for a beer trade from a dairy farmer friend of mine.
I also have access to some goat milk.
I also have access to some goat milk.
Just call me Andy!
Lupulin Threshold Shift
lupulin threshold shift \lu·pu·lin thresh·old shift\ n
1. When a once extraordinarily hoppy beer now seems pedestrian.
2. The phenomenon a person has when craving more bitterness in beer.
3. The long-term exposure to extremely hoppy beers; if excessive or prolonged, a habitual dependence on hops will occur.
4. When a "Double IPA" just is not enough
Lupulin Threshold Shift
lupulin threshold shift \lu·pu·lin thresh·old shift\ n
1. When a once extraordinarily hoppy beer now seems pedestrian.
2. The phenomenon a person has when craving more bitterness in beer.
3. The long-term exposure to extremely hoppy beers; if excessive or prolonged, a habitual dependence on hops will occur.
4. When a "Double IPA" just is not enough
Re: LBG sour/buggy/funky Beer Tasting
I have never had a chance to work with goat's milk but the professor from the link above does a lot of his cheeses from goat's milk.
Enjoy!
Enjoy!
Have Fun!
Chris
Chris
Re: LBG sour/buggy/funky Beer Tasting
Andy you are the man with the hookups...
Chris great links...thanks...one more hobby to get into...
Jason
Chris great links...thanks...one more hobby to get into...
Jason
BEFORE THERE WAS MATHEMATICS, RELIGION, PHILOSOPHY OR CULTURE...THERE WAS BEER.
In Primary:............. None (how sad is that?)
In Secondary:..........None...see above
On Tap: ..........Barley Wine from 2006, BGSA from 2006...
In Primary:............. None (how sad is that?)
In Secondary:..........None...see above
On Tap: ..........Barley Wine from 2006, BGSA from 2006...