Hiram and WhereRwe's Beer Chat Thread

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Originally Posted by Opalsns

Speaking of beer, Do you watch the Dogfish( I think That's the name) Brewery show. It was on last night. They went to egypt to get yeast spores from the air.

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I've watched several episodes of the program, but not this one. I saw a program a couple of years ago on Discovery or something about how they reconstructed an ancient beer from the remains in old pottery.

Just like I didn't watch the episode in which they made beer from chewed grain that they then spit into the container. :eek::eek:

And yeast spores are always in the air - everywhere. I've made bread several times using wild airborne years. Great flavor! :D:D

Yup, They showed the guy that did the old pottery research and that chewing grain guy, eeeewwwwww.
Gonna research how to capture air borne spores. It's intriging

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Originally Posted by Opalsns

Gonna research how to capture air borne spores. It's intriging

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Just go to the mall during flu season and breathe in deeply! :p

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Originally Posted by Opalsns

Gonna research how to capture air borne spores. It's intriging

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When I make Turkish Ekmek (bread), I put 1/2 cup of flour and 1/4 cup of water in a stoneware crock and place it on top of the refrigerator. The next day I add 1/2 cup of flour and 1/4 cup of water, stir it well, and leave for another day. The third day I add 1/2 cup of flour and 1/4 cup of water and stir it well. The 4th day, the mixture should be bubbly and smell a little sour (like a sourdough, but not as strong, but actually called a "biga" - or bread starter.) (If it isn't bubbly, fake it and add 1 tablespoon of dry yeast.)

Put in a large bowl (I use my Kitchenaid Mixer), add 2 cups warm water, 2 teaspoons salt, and gradually mix in 4 cups flour. Then rise, shape and cook like any rustic loaf.

Fantastic - and best eaten with beer and cheese! :D:D

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Originally Posted by brdad

Just go to the mall during flu season and breathe in deeply! :p

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LOL!!!!! Good One

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Originally Posted by WhereRWe?

When I make Turkish Ekmek (bread), I put 1/2 cup of flour and 1/4 cup of water in a stoneware crock and place it on top of the refrigerator. The next day I add 1/2 cup of flour and 1/4 cup of water, stir it well, and leave for another day. The third day I add 1/2 cup of flour and 1/4 cup of water and stir it well. The 4th day, the mixture should be bubbly and smell a little sour (like a sourdough, but not as strong, but actually called a "biga" - or bread starter.) (If it isn't bubbly, fake it and add 1 tablespoon of dry yeast.)

Put in a large bowl (I use my Kitchenaid Mixer), add 2 cups warm water, 2 teaspoons salt, and gradually mix in 4 cups flour. Then rise, shape and cook like any rustic loaf.

Fantastic - and best eaten with beer and cheese! :D:D

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Can the last part be done in a bread maker?

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Originally Posted by Opalsns

Can the last part be done in a bread maker?

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Of course! :D:D (Oh wait - you mean one of those small electric make-and-bake all in the same unit bread makers? I doubt it - a lot of dough there, and fairly heavy, too.)

On Christmas Eve, I'm having McSorley's Irish Pal Ale. I didn't think it was too bad - definitely won't be a favorite - but had I read the Beer Advocate review before buying, I would have passed it up.

Don't think I would buy it again... ;);)

My neighbor came by a little while ago to wish me a Merry Christmas. Also brought me a 12-pack of Stella Artois. Great neighbor!

As a matter of fact, Stella Artois was originally crafted as a Christmas present to the people of Leuven, Belgium. (So says the Steall Artois website...) LOL!

I just finished a new home brew by my brother. I will save one for you Bruce. A very hoppy brew. I will bring it to the wwwwwwwwwwwww event.