Boise Brew Minute (episode 78) – Rod at Second Street Brewing in Santa Fe, New Mexico talks about making “gluten reduced” beer that tastes just like regular beer. They brew beer as normal, then use an enzyme to break down the gluten in the ale. He also describes Rod’s Best Bitter, one of their gluten reduced offerings.
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Tonight's 8 strand challah braidFinished making my largest batch of kimchi and sauerkraut. Two very large cabbages (15 lbs each) turned into 2 gallons of sauerkraut and 2 gallons of kimchi. We should be set for a while. #FermentationIt was apple pressing day. We collected 180-200lbs of free apples from around the neighborhood, built a press, built a scratter (garbage disposal), and press around 14 gallons of juice. Six gallons are getting fermented, some is getting turned into apple molasses, and the rest is to drink. We toasted the occasion with some cider we made last year with commercial cider juice.Circumnavigated Mercer Island in my kayak today. It was the farthest I've ever paddled. I wanted to see if (with more training) I could do @seventy48 and now I think I could. I also think I'm going to be sore tomorrow. #SummerProjects #kayakingThe #DunlapCommunityFridge is getting painted. Thanks @snys.era206 It looks amazing!Categories
