I have cured a full brisket. It has been in the cure brine for two weeks. I have applied a home made pastrami rub.
It is in the smoker right now.
Mmmmmmm. Home made pastrami.... Aaaaggggghhhhhhh
I keg now, but I used to mark the caps as well.
What I was doing for a while was sticking on plain paper labels with a jello mix. The labels stick well and wash off like a dream. I still use this method for wine labels.
The color of the jello also bleeds through the label to give some nice...
Jcpomp, I love it. it is a cheap alternative to a conical. There have been a couple reviews about poor feet but I find a little care reduces the wear.
It is very easy to clean. The single valve is simple and cleans easy as well.
If I needed another fermenter I would definately get another one.
Go for the 15!
I am a BIAB brewer and I have found with some high gravity brews I was close to a boil over with my 15 gal kettle. I am glad I didn't settle for the 10 gal.
Also get the kettle with at least the ball valve. The thermometer is handy but not as necessary.
Once you have this kettle...
Wilser here as well.
I was going to try to make my own, but ordered a wilser bag instead.
So glad I did. Have lost count of the number of brews I have done with it.
You can train a few but cut off the ones you don't want.
They look as though they need nutes. Give them a light dose of 20-20-20 fetilizer for starters to help them out.