In between watering movements a batch of Havarti is produced from the latest batch of milk. Although we love all types of cheeses Havarti is a staple. A lovely texture and flavour and an excellent melting cheese (melted cheese and tomato). In addition it is easy to make and almost devoid of complexity which allows other tasks to be co-ordinated with its production.
|A lazy light pressing for the Havarti|
A little bit of cream was pinched from the last batch of milk and Jean knocked out a Green Tea ice cream. We'll save this for Christmas when her mum visits.
One of the important tasks associated with beer making is cleanliness. This lack of hygiene struck home this week. I thought I'd given the fermentation containers a thorough clean and in addition they had been stored with a Potassium Metabisulpate solution. But not so. In one batch as it neared the end of fermentation a small amount of white mould had started to form on top of the brew and in the other even closer to completion the surface had a whitish film on the surface. This is not a complete disaster as the mould is surface formed and if the batch is bottled carefully only a small amount of beer needs to be discarded. Having bottled the worst affected container yesterday it went through a very thorough cleaning process. First scrubbed and rinsed then a heavy application of Destainex and soaked overnight. It will then sit in a strong SO2 solution for a number of hours just to ensure every part of the fermentation container is sterile. It is so easy when things are going well and you are in a bit of a hurry to skip over some important aspects of brewing. The lesson can be a hard one.