Recent content by Pumbaa

from what I have learned from other forums and various other ways you really dont want to have a mash over 10% ABV if you are looking for quality and not just quantity. With that said ale yeasts work well for gain based mashes. Look at the ABV the yeast can tolerate and the characteristics you...

grain mills at NB are inop right now.... gonna have to put this off a few days

Doing this tomorrow as a BIAB run (never BIAB'ed this one). Will let ya know the results.

didnt need to but if I tried to eat all 15+ pounds as is I'd be retaining more water then a Olympic pool

Time to turn this into a necro thread and bump it.... I cut the ham down on 01 May all I can say is GREAT GOOGLY MOOGLY Kinda looks a little brutal but it cleaned up very nicely with a vegetable brush and a bit of warm water The inside. Tasted great just as is, just need to cut it...

got fuzzy mold and threw it out :( Have to try again in the fall

I dont "train it up on sugar" but once in a while when I miss a feeding I use it as a booster

Thnx thats what I thought just wanted to make sure my thought process was straight

I throw it in for when I have forgotten to feed it kinda like a kick start..... plus I have enough DME laying around that I'm not worried about the cost of a teaspoon of it here and there

was feeding my mother dough this morning and had a thought run through my head.... Why am I using cane sugar and not DME? Anyone got a good reason?

Today is hanging day and what a day it's been.... Before I started I realized I was low on butchers twine so I headed out to get some.... On the way I realized I was broke because I paid dues at the firehouse so had to hit a ATM... Then the wife called and I had to swing by the firehouse to get...

dont have the tube but I have one of their other products and I LOVE it

2nd round of cure on, drained off about 1/3 of a cup of liquid... nothing really to take pictures of so I didnt.

got a cool basement corner?

yupper after 18 days of curing I'm gonna spice it up and then case it, tie it, and hang it. Using the recipe found in "Charcuterie: The Craft of Salting, Smoking, and Curing" Going the sweet route instead of the spicy. The wife thinks ketchup has too much ZING to it :P also ordered some...