Aging is Amazing

After the not-so-hot first review of my blonde ale, I let the remaining beer carbonate for an additional week in my closet before being refrigerated. There are not any pictures because the color and clarity are unchanged after additional carbonation. What did change was the sweetness. The extra week allowed the yeast time to ferment the remaining sugars that make the beer overly sweet before. The new flavor profile resembles the American blonde ales I am accustomed to. The result of this extra time also created a highly carbonated brew. Thinking back on my brewing process, the fermentation time was the minimum 7 days, so I expect that my impatience resulted in an incomplete fermentation, which passed unfermented sugars on to the carbonation phase. Coupled with the granulated sugar I added for carbonation, the sugar content made the beer overly sweet when i opened one bottle before carbonation finished and overly carbonated after adequate carbonation time. Overall, this first batch taught...
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Quinoa: it’s what’s for dinner + fresh beer

Don't get me wrong, I like quinoa, but the choices I find are usually limited to a salad with beans, corn, tomatoes, a tangy sauce and a couple unique ingredients. I felt that this season warranted a slightly heavier version of my usual quinoa-based meal. I found a recipe for stuffed poblano peppers with quinoa and chipotle sauce  and decided this is for me. I'm in general a fan of stuffed peppers because they provide an edible container for a whole meal, and are often simple to prepare. The only difficulty I had with the recipe was finding fresh poblano peppers, but Whole Foods came through after 2 other grocery stores. As for the meal itself, I don't think the pictures above do it justice. The meal was hearty with the addition of the pepper and 8oz of goat cheese on top and mixed in the filling. I was easily expecting to eat 2 peppers, but 1 filled me up with the addition of...
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Soup Week (and a pizza)

Each winter Cooking Light seems to do a chicken issue with over 20 great recipes for chicken prepared all sorts of ways. This past week I made the first two recipes from the most recent issue. Being winter and all, I decided to make Chicken Chorizo Stew and Spicy Thai Coconut Chicken Soup. Both soups were very good and not overly salty. They were not heavy soups, but were satisfying enough for a cold day dinner. The chorizo did make the stew pretty fatty, so I will try find a leaner chorizo if I make this stew again. I also decided to make my weekly pizza margherita style....
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