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Carrots for me. The spicy carrots also make for a great snack post-fermentation. I tried pineapple, mango, and peach with habanero this year and all came out nice.

If you're storing in the fridge anyway, why pasteurize? You lose any benefit from the 'live' cultures I've made so much hot sauce this year, it's going on everything. For eggs, we've been mixing it in with the eggs before cooking (and then adding some after if it still needs more heat). My...

I've used roasted peppers pre-ferment. I've added some ingredients post-fermentation for flavor purposes (ginger, garlic, etc), but not in significant quantities. If it was me, I would have added the add'l peppers to the fermentation, even if it was already a couple days along. I usually end...

What impacts the distance between leaves on the bine? Is it a function of the variety? Or external factors (sun, water, nutrients, etc)? I've got two plants growing for the first year. The Cascade is currently putting 8-9 inches of bine between each set of leaves (started closer together but...

First year Brewers Gold and Cascade doing pretty well The Brewers Gold has a few leaves that look a little crispy on the tips. Not all leaves and not too worried about it, but anyone have any ideas?

Tested this out for the first time this weekend. Small batch BIAB rig with attached grain mill. Built it so most of the equipment can store underneath after brew day. not quite 100% complete (adding a folding shelf on the left side and still deciding on finishing, paint/stain, etc), but the...

3.5 gal saison 1617.2 + 3.5 = 1620.7

Zeus

Over the last couple weeks: - Monster Mill 2 (from the sales forum here) - SS Brewtech Brew Kettle Mini - Wilserbrewer grain bag - Avantco IC1800 - Thermoworks ChefAlarm - MoreBeer order w/ grains, hops and yeast for several brews Just have to build out the stand for everything and we should be...

I just ordered the Avantco IC1800 for similar small batches with a 5.5 gal kettle - $130 shipped. I ended up settling on the Avanto because of the steel frame and the granularity of the setting it offered. Found some similar models on ebay that only offered 30-40 degree temp setting ranges...

hi, I'm interested in the combo code. Thanks!

Just pre-ordered a couple Brewer's Gold rhizomes and plan on grabbing a rhizome cutting from a buddy's Cascade that he's had going for 5 years or so once it gets a bit warmer.

This, but also just the stress of serving it - bartenders having issues with homebrew kegs, etc. If it was me, this would be one thing I wouldn't want to be stressing about on the big day.

I see OP's location is Perth. If that's Perth, Australia, might impact what specific yeast strains he can access... All-grain, sour, fruited...none of those three are particularly difficult, but it's a lot of variables to add at once. If it was me, I'd play it safe and remove at least one of...

Why not do a small starter...with the starter. That way you can try it out, see if it ferments wort, see if you like the flavors, plus step up whatever is in the starter and get it acclimated to the environment you eventually want it to ferment in (beer).

Agreed, I like to leave mine out to ferment for at least a week. Lasts in the fridge as long as I can keep from eating it. More funk the better.

What is everyone planting this year?

Care to post some more details on that fermentation chamber?

Stalk the bakery manager at your local supermarket for empty frosting buckets. I got multiple food grade buckets (2 gal and 5 gal) from them when I first started. Drill a hole in the lid and all you need is a gasket and airlock to turn them into fermenters. I still use them today.

See Graff: Graff (Malty, slightly hopped cider)