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Hi there, I also have a Klarstein and I am wondering about using the pump to transfer into the fermenter. After chilling the wort if I put a stainless steel tube 18" - 24" into the hole on the bottom for the pump and attached tubing to the end out of the wort long enough to put back into the...

I was wondering if I should put an air lock on my sour dough starter jar when I store it in the fridge. Wouldn't this keep it from drying out? Or does it starve by not letting it breathe.

I use a smaller ice chest and put an electric candle warmer inside. Keeps it at the right temp.

We tapped the keg and are drinking it now. This beer is very light and very good. We don't really taste the oak or vanilla but not really sure because there is something very subtle and it is very good. I definitely had enough bourbon in it. Just right, not too overpowering like the first...

I used the chips because that's what I had on hand at the time. I salvaged them from the secondary after kegging and my husband is going to use them in the smoker today. I bought cubes for the next batch. Seems much easier I read on here that you can use the cubes over and over.

Okay, so I tasted the beer after one week in the secondary and it was boozey. After two weeks it was a little better. After the third week it is great and I am kegging it today. I will let it sit at least one week in the keg, maybe two before tapping. I think that this isn't going to be the...

I'm ready to put the chips in. How do I sanitize the sock? Soak in sanitizer and rinse or boil in water?

I have it right now. I will use 3oz of oak and 2 or 3 jiggers.

Okay, 3oz and 5jigs. Forgot to say I will be putting a vanilla bean in there also. Thanks for the help.

I am brewing an Old American Ale from William's Brewing. So do you think I should only add 1oz oak cubes and 1 cup Maker's Mark instead of 2oz/2c? I'm thinking I will put it in the secondary for one week, taste and then decide if I should go any longer.

Do you always have to brew a porter or a stout or can you add bourbon and oak chips to a batch of ale?

follow these directions and you will never fail. http://fiascofarm.com/dairy/feta.html Ginger

Meso starter: Start with: 0.5 liter/2 cups fresh store bought Cultured Buttermilk. Directions: 1. Set the Buttermilk in it's container on kitchen counter with lid cracked to relieve pressure and allow to reach 21 C/70 F room temperature to ripen and increase the bacteria population...

Sorry, several posts came up after I posted this. My question was answered and then some. Thanks

Has anyone tried this brew from Abita Brewery in Louisiana? Old World Market had an ad for it in last Sunday's paper. My tongue was hanging out all week thinking of this beer. When I stopped to buy it, the girls at the store said "Sorry, it's not available in Washington state." They had no...

I made another batch of Farmhouse Cheddar yesterday. I pressed it for 12 hours and just turned it over to press it for another 12 hours. It looks great. Tonight I will put it in my "little chief" smoker for 30 min with some hickory chips. I use store bought milk. 2 gallons of 2% and 1...

I made some farmhouse cheddar and smoked it after I took it out of the press. We opened it last weekend and it was so great I will make a bunch more. I used hickory chips for the smoke flavor. Smoked it 1/2 hour in the little chief smoker. It tasted just like the Hickory Farms Smoked...

I was just wondering if wingnut ever made any blue cheese.

Yesterday I checked on my Gouda in the cave. It actually looked good. I decided not to wax it because of the small holes on the inside and instead we decided to give it a taste. Both of them are great. The wasabi has the wasabi taste but the horseradish is the best. For only being seven...

Thanks for the pic. I found a couple of pictures like that in the cheese books. I went to Home Depot yesterday and bought some compression springs, threaded rods, nuts and bolts and I am going to start my press today. So far I am only into it for $12. I am actually going to make two since I...