Culturing Yeast

At food lunatic central, we’ve been home brewing for the past 4 months.  In that time I’ve come to truly appreciate the importance of yeast.  Yeast is a living organism, without which beer would not be possible.  That’s probably why it is so expensive.  The yeast for a 5 gallon batch of beer can cost upwards of $30; as much as the other ingredients combined.  To address this, I’ve built the tools necessary to propagate yeast.  I also want to try to build up a bank of master samples I can reduce how much I have to buy in the future (possibly to zero?).

Continue reading Culturing Yeast

Easy Pickled Beets

I had pickled beets for lunch today and they were one of the most delicious things I’ve ever eaten.  I don’t know how I managed to make it so long in life without knowing how great beets are.

A quick search on the internet reveals multiple pickling recipes, but all have some commonality: Boil, steam, or roast beets until tender.  Boil a mixture of 1 c sugar, 1 c water, 1 c vinegar, and 1 tsp of salt, along with whatever spices you like (scale up depending on how many beets you’re pickling).  Jar and wait.

The actual details vary a bit.  Some recommend white vinegar, others cider.  Some people can, whilst other just put it in the fridge and eat it quickly.  Soak times vary from 1 hour to 1 week. Continue reading Easy Pickled Beets

Stone Brewing Media Blitz

In 1999 I hiked San Elijo Lagoon with my physics TA.  When we arrived back at the cars, one of his friends produced a bulbous brown glass jug and asked, “Who wants some delicious beer.”  That was a shocking and revelatory moment for me.  Before that day I had never seen beer stored in a such a large vessel, and I had never heard anyone describe beer as “delicious”.  More importantly, I had never tasted real beer.  My life was forever changed. Continue reading Stone Brewing Media Blitz