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06-24-2012 3:35 PM


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  • Posted in thread: Anyone make sauerkraut? on 12-11-2011 at 04:15 PM
    My only gripe is that it's a tad salty, but depending on the dish can be blended well. 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 ...

  • Posted in thread: worst beer you ever made on 09-15-2011 at 02:34 PM
    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 ...

  • Posted in thread: Sausage Casings on 07-04-2011 at 02:34 PM
    How are you stuffing? 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 actual...

  • Posted in thread: Sausage Casings on 07-04-2011 at 02:22 AM
    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.

  • Posted in thread: Sausage Casings on 07-04-2011 at 12:52 AM
    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?

  • Posted in thread: Higher Temp Yeasts on 10-12-2010 at 04:43 AM
    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 cid...