Making Beer in Plain Language

...d off and more hot water is added. The liquid pouring into the pot on the ground contains sugar from the grains. 4. The extracted sugars are boiled with some hops for an hour. 5. After boiling for an hour you cool down the liquid as rapidly as possible. Here comrade Ben uses ice and a coil of copper tubing with water from a garden hose flowing through it, to bring that temperature down. 6. The cooled liquid is poured into a glass carboy and yeast...

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Remember to Label Those Jars!

...ult of some late night canning frenzy two years ago. At the time I probably thought to myself, “I’ll label them in the morning.” Not only should the jars be labeled, but it would also have been nice to have some notes on the recipe I used and where the fruit was sourced from. To this end I’ve started a preservation diary in a useful program called Evernote. Perhaps I should get a tattoo on my forearm that says, “Lab...

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How to Make Stock

...gies to roast as well, so they also brown and soak up the meat flavor. Use all the basic veggies you’d use for veg stock, and at minimum, carrots, celery and onions. Use more onions than with veg stock, maybe two or three, instead of one, because the meat is so flavorful, it needs balance. For super meaty broth, add some stew meat to the mix along with the bones. Roast all of this in a roasting pan in an oven set to 400F for around 40 minut...

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New Project: Making Bitters

...rently steeping. In future posts I’ll share the recipes I develop as I follow this path. In the meanwhile, making your own bitters is really easy. You may be able to throw a few experiments together just using things you find in your spice cabinet. Since these are flavoring, not medicine, you don’t have to be as careful with the quantities and timing as you must be when tincturing herbs for medicine. Yet at the same time, it’s a...

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Growing Potatoes in Tires

...ted us with some beautiful seed potatoes which we just planted. As we did last year, we’re growing them in used tires filled with compost (see our surprise potato harvest in a post from last September). As the plant grows you add another tire to the stack, causing the growth of more potatoes. An alternate method, suggested by Homegrown Revolution reader Chris, is to dig trenches and mound up earth around the base of the potato plant as it g...

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2011 in Review: Urban Homestead Trademark Dispute

...steading, and the Santa Monica Public Library. In addition DI successfully manged to get Facebook to take down a page about our book The Urban Homestead, that our publisher had put up, in addition to Denver Urban Homesteading’s Facebook page. As of this date both of those Facebook pages are still down. The Electronic Frontier Foundation and Winston & Strawn LLP have generously assisted us in challenging the DI’s trademarks. The D...

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Harvesting and Drying Calendula

...y the leaves to make up that lack. Given a choice, though, I prefer the flowers, just because they’re good for cooking and decoration as well as my salves. People used to eat Calendula leaves (they’re known as “pot marigolds” because they used to go into the cooking pot), but I’ve tasted them, and I don’t think I’ll be making them part of my diet unless I have to. To harvest, I either pinch off the head...

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The Making of a Great Olive Oil

...t and into a steel drum: We all had the great privilege of tasting the freshly squeezed oil. I won’t soon forget that heavenly flavor. Matt told us that it takes around a ton of olives to make 25 to 30 gallons of oil. The olives come from a thousand trees that are tucked around the vineyards. If you’re ever in Northern California the Preston Vineyard is well worth a visit. We got to taste a Barbera wine that they make–quite am...

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Using Kosher Salt for Making Pickles

Naive me, I purchased a box of Morton’s kosher salt for a pickling project. I thought that kosher salt lacks the anti-caking agents that cause cloudy and sediment filled jars of pickles. No blue ribbon for me at the county fair: Morton salt has anti-caking agents. But I can follow them on Facebook (why I would want to do that would be the topic of another post). Diamond Salt, on the other hand does not have anti-caking agents: So, when...

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Back on the Yogurt Train: How to Make Yogurt

...he day when we made yogurt, it was Erik’s job. When he slacked on it, I didn’t even consider picking it up. Chalk it up to the mysteries of division of labor in a household. Anyway, we went to see Mark Frauenfelder talk about his great new book, Made by Hand , and one of things he mentioned was how much he and his family are digging making their own yogurt–and how cost effective it’s been for them. He inspired me to get b...

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