Trub?

[DavidDetroit]

@Grealish
I looked through the whole thing and that is an intimidating amount of steps. I'll make enough to be worthwhile.

 

[An Ankoù]

As for what's traditional or not, you'd need to ask someone from around Toulouse. As far as i understand it's a bean stew with the local seasoning and then whatever would have been available in the locality, pork, Toulouse sausage, pork skin and whatever other bits and pieces are available. While confit de canard is pretty ubiquitous nowadays, I would have though that as there is so much fois gras made down in the south, that goose would be used as well as duck. It's such a popular dish that just googling a number of "authentic recipes" throws up quite a number of variations including some with or without tomato paste. I would say that if you think of it as a casserole of haricots blancs with garlic, local herbs, pork of some kind- especially chunks of skin and then add whatever else might have been available in the Languedoc then you won't go far wrong. I imagine that one man's cassoulet would have been different to his neighbour's even in the day. Cooking it in a relatively shallow pan is probably important- it's the pan which gives it's name to the dish. But to be sure, ask a Frenchman, I'm just a poor brewer.

 

[The Baron]

I've had it with confit and toulouse sausage and both were very nice indeed. Love any casserole stew with loads of different beans etc

 

[Grealish]

As for what's traditional or not, you'd need to ask someone from around Toulouse. As far as i understand it's a bean stew with the local seasoning and then whatever would have been available in the locality, pork, Toulouse sausage, pork skin and whatever other bits and pieces are available. While confit de canard is pretty ubiquitous nowadays, I would have though that as there is so much fois gras made down in the south, that goose would be used as well as duck. It's such a popular dish that just googling a number of "authentic recipes" throws up quite a number of variations including some with or without tomato paste. I would say that if you think of it as a casserole of haricots blancs with garlic, local herbs, pork of some kind- especially chunks of skin and then add whatever else might have been available in the Languedoc then you won't go far wrong. I imagine that one man's cassoulet would have been different to his neighbour's even in the day. Cooking it in a relatively shallow pan is probably important- it's the pan which gives it's name to the dish. But to be sure, ask a Frenchman, I'm just a poor brewer.

I think it’s another of those beer/food similarities. Asking for the recipe for an old, regional, peasant dish is probably like asking for the recipe for porter, saison or lots of other old styles. Tomatoes didn’t arrive in Europe until we invaded the Americas, but they’re ubiquitous in many European cuisines. So, what’s actually traditional in any case? Nuts and wild boar, I suppose, if you’re being pedantic.

 

[The Baron]

love wild boar

 

[Grealish]

love wild boar

Visit the Forest of Dean... it’s on lots of menus there.

 

[An Ankoù]

love wild boar

Changing your avatar to Obelix, by any chance?

 

[chthon]

As an addition of my experiences: last summer I brewed some beers where I fermented actually immediately in my boil kettle (additionally using open fermentation). Some of these beers have been kept for a year.
None of these beers have developed bad tastes, even after a year.

With respect to hops used, I have done this with pellets and flowers, there was no difference, but pellets are cleaner, because they are nicely covered with yeast from the fermentation.

This yeast layer also helps when racking to a secondary vessel, because it keeps the hops and the proteins at bay.

However, I would only do this with top-fermenting yeasts, not with bottom-fermenting yeasts. In that case, I really would rack clear wort into a separate fermentation vessel.