Recent content by rclonber

Thanks everyone for your input. I will definatly go and get some good fat then.

I have about 30 lbs. of venison with alot of fat to go with it. Alot of the recipies call for a couple of pounds of pork to go with it. I am assuming that the pork being added is to add extra fat to a lean meat. If I have enough venision fat (about 7lbs) to add to the meat do I need to ad pork?

leave it alone in the fermentor and do the priming sugar just before you bottle. Otherwise as wannabwright says it will start the fermentation again.

I brewed some about a month ago. I used orange zest of 3 oranges in the last 10 min of boil. Then orange zest of 2 oranges in the secondary for about 1 week. The bitterness that shanekasey is talking about is from the white of the peel. Do not put that in, just the zest and it should come...

Zues would be a good pairing with cascade. I did an IPA with zues and cascade. my schedule was 1oz cascade at 60, 1/2oz cascade at 40, 1/2oz cascade at 30, 1/2oz zues at 20, 1/2oz zues at 10 and then I dry hopped in the secondary with 1oz zues. I have not tried the kent goldings with the...

I don't have a chiller either so what I do is buy a gallon of the bottled spring water at the store and freeze the night before and then cut it out of the bottle and put it into the fermentor and then strain my wort onto it. Then I ad the remaining cold water to it. I usually get to about 75...