Recent content by JohnTheBrewist

Count me in!

Thanks Stainless Brewing and HBT for another great giveaway!:rockin:

The virus is still there as of today, found by ESET antivirus.

I second this list! SF is great but not worth spending 10 days there. Go ahead and make your way along the coast, there's a lot to see. Starting in SF is really more like starting the center so you'll have to choose between heading North or South. I'd head South. Trust me, you can make this...

I think you did a nice job, Toolbox. Your script was well thought out and presented. Your voice and personality are interesting enough to keep ones attention. If you're thinking of making more, I have a couple of suggestions. 1. Turn off the radio, it's distracting and you also get into...

I've been using my KA grinder for 25 years now, and typically make 30+ lbs of sausage at a time. It's always worked fine for me...

I've been storing mine in buckets like the ones from U-line. But reading through this thread just gave me an idea. I have this 15 gallon plastic inductor tank (conical fermentor) that I no longer use as a fermentor (thanks to Brewhemoth). I could use it like a grain silo. Now I just need...

As stated, you can use it. At the simplest level just add some calcium chloride, but you can get more complicated than that. The water primer mentioned above is a good read.

For those of you using a wine fridge, I have a few questions. Are you also using a separate humidity and temp controller? Did you add anything to create more humidity, or does the wine fridge do it well enough? Did you do anything to block the light coming in through the glass? Thanks JTB

^^^Exactly. Airlock activity should never be used as a measure of fermentation.

If I'm doing under 50lbs, then I usually get mine from the local mexican meat market. 8 oz will make about 20lbs, so I just ask for the amount I want by weight. You can watch them weigh it and you'll know what you've got. But, when I happen to be near the butcher supply house, I'll...

My cousins raised all their own meat; pigs, cows, chickens, squab, etc. For the larger animals, they had someone come out to butcher them. I've also seen mobile butchers at the county fair who butcher the auctioned animals. BTW, thats also supposed to be a good way to buy a whole hog, etc...

Any chance you'd be willing to share that Lamb Gyro Meatloaf recipe? Sounds like it'd be fun to try.

Where's the category "I'm a man and facebook is for women"?

^^This is what I do. However, to buy bulk grains, you're going to need a grain mill too. Also, do you have an LHBS nearby that sells bulk? If not, shipping can drastically increase the price of bulk grain.