buzzman003

Recipes 

dennisjonesjr

Recipes 

I keep my homemade yogurt in the small space under the shelf where I keep my beer.

Vellum

Recipes 

Recipe and instructions please. I have been looking for someone with experience in this!

bratrules

Recipes 

homemade yogurt is very easy to make check out this link
http://www.makeyourownyogurt.com/make-yogurt/what-you-need

and its even easier if you have a food dehydrator.

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Alcohol may be man's worst enemy, but the bible says love your enemy. - Frank Sinatra

Rbeckett

Recipes 

I age cheese rounds in my keezer too. I set the keezer for mid lagering temps and it is just right for cheese and sausages too. Once they age off a bit and the brew is done lagering I just turn the temp down to about 40 and serve directly from the box. Nothing quite like drawing a brew and grabbing some salami and cheese to go with..... Ok I'm hungry now, gotta taste soem brisket...
Wheelchair Bob.

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What do you mean "no Kidneys"???, WTF now I gotta drink less beer...
Join the Automation sub forum in Electric brewing for a discussion of components and control systems. I did!!!!

Greenbasterd

Recipes 

hey Packman, looks good man!! one question tho, does this recipe make the four salamis we see in the fridge? and what size and kind of casings did you use if ya don't mind me askin. i actually bought a fridge to do this right before i got into brewing, but the beer took precedence. i now have a freezer for my beer and an empty fridge that needs meat!!!!!!

bratrules

Recipes 

You should turn that empty fridge in a curing chamber for sausage and meat. I have a small dorm fridge that use for making cured sausages like chorizo and salamis and other cured meats. Its almost as fun as brewing!!

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Alcohol may be man's worst enemy, but the bible says love your enemy. - Frank Sinatra

Packman715

Recipes 

There are actually five hanging but one is hidden by the angle. I used Lem fibourous casing 1 1/2" x 12". web site on package is www.lemproducts.com . I get mine at Fleet Farm, an everything store here in northern WI. There was about 1/2 lb left over that I rolled in a log with plastic wrap using a techinque I saw on Iron chef. Make tight log by hand put in plastic wrap and tighten it up by rolling on counter top.

hope that helps

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It is better to be a smart arse than a dumb arse!
Keg 1: smoke amber
Keg 2:empty
Primary Carboy:nut light ale
Secondary Carboy: zilch
Mead carboys 2 8gal total: Acerglyn.

Packman715

Recipes 

I agree is it great knowing how and where your food comes from. Smoking fish is another great hobby. fire, meat, beer you can never go wrong.

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It is better to be a smart arse than a dumb arse!
Keg 1: smoke amber
Keg 2:empty
Primary Carboy:nut light ale
Secondary Carboy: zilch
Mead carboys 2 8gal total: Acerglyn.

ThatGeekGuy

Recipes 

What are you using to dry hop it with?

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Beer - It's Magically Delicious!

Primary 1: More Fun Blonde Belgian Pale Ale
Primary 2: Orange Mead (Made Jan. 2013)
Primary 3: Eagerly Awaiting Brewday
Bottled: CranApfelwein (11/18/12), Pumpkin Spice Porter, Texas Red Ale
Kegged: PC Pale Ale
On Tap #1: MoreBeer Budget Blonde Ale
On Tap #2: MoreBeer Budget Porter
On Deck: TBD