I have to admit, I wasn't planning on making some, but when I stumbled upon this I had to run out and make some. 30 lbs.
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Garden sausage with green and hot peppers, lamb and bacon sausage. Gonna try some smoke sausage next. Smoke meat first or smoke when sausage is already made? Anyone?
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Save it from the dump three years ago. Mostly a cold smoker. I finish it off in the oven. Charcoal fire with cherry chunks soaked in Apple cider or juice. I got a food grade 55 gallon drum, want to make it wood and propane. Any ideas?
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I hop stand for an hour, putting the hops in a paint strainer bag. In fact the bag is in for the whole boil. Right after the hop stand is done, I pull the bag and continue to a counter flow. No clogging whatsoever.
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Stumbled upon a hop standing article a bit ago, not sure which one. Have done my last four brews with three to four oz steeps. Start at 180 deg and stop at 170. Takes about an hour to get down to that temp. Then cool through a counter flow. Holy Crap! All that flavor minus the astringency. The...
They want to run, so if your not going high you have to let grow horizontal. I'm in the northeast and mine hit 16' in mid-May. They really want grow on something. If you don't want anything permanent, try a 2x4 in a 5gallon pail filled with concrete.
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I have tons of Cascade,Chinook,Nugget,Willamette. These are 5 years old and large. Also have some Sterling. Looking for Centennial,EKG and Soriachi Ace.
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