Recent content by AlligatorCadaver

Easy fix man, just let it sit for a bit in some water before you eat it. Then just drain out the water and a lot of the salt goes with it. This is what I do with my kraut that ends up saltier than I'd like.

So far my worst beer made is what was supposed to be a Hefeweizen. I was really looking forward to this beer... but life had to teach me a lesson in fermentation temperatures. I let it ferment way to hot @ 76ish degrees (room temp) and what I ended up with was something that tasted like banana...

Well until I get some extra money to put down on a stuffer, I was planning on just using a pastry stuffer that i have unused around the house. I'm not too sure if it would actually work but I figure I'd give it a shot.

Is there really that huge of a difference in quality? I was going to go the collagen route just because it seemed easier to work with.

I am just getting into sausage making and would like to give it a go. So I need to get some casings (preferably collagen). But I was wondering where do you get your casings from?

I would like to know what yeasts are good to use in a higher temp environment, around 78 degrees. I'm in Florida and it isn't economical for me to drop my thermostat down too low. I'm mostly doing ciders at the moment. Also I tried safale-05 and it left a really strange taste that I can't...