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I was reading a 1901 cookbook today and found a recipe for what sounds like sourdough starter. "Boil two ounces of the best hops in four quarts of water for half an hour, then strain and let stand until lukewarm. Put in an earthen bowl, add half a cup each of salt and brown sugar.... etc...

Looking for a good recipe or two for wild hog. Have a young one, female, maybe 140 lbs live, field dressed immediately and iced down. I've made sausage with them, but roasts or smoked they turn out tasty but tough... Want to do a loin or ham for a group.... suggestions??

I generally use dry yeast (mostly Nottingham) and when the timing is right pitch onto the yeast cake. Of late I've been harvesting, referigerating in pint jars, making a wort starter, etc. My question is this. Dry yeast does not need to be oxygenated. Liquid yeast does. Does my dry yeast...

A year or so ago I saw some posts from those having Barley Crusher problems--specifically grain hanging above the rollers rather than being drawn through. Now, after about 500 lbs, mine is doing the same thing. Gets worse with each use and is a colossal pita. I sent the BC people an email...

I've searched this thread and don't find a discussion on what I'm wondering about. Some years ago I read (I think Papazian) advice to never mill grain in the same room the boil and mash took place, so I haven't. (Supposedly malt dust contains something that would spoil the wort.) Now I'm...

A friend that quit homebrewing gave me his ingredients. The unmilled grain was in sealed containers in an unheated garage all winter and seems fine. The hops, though, I'm not sure of. Several one pound bags were opened and then reclosed in plastic bags wrapped with rubber bands. In the...

I'm wondering if there are others on here who make their own hardwood lump charcoal? I do it in my old Weber (usually use apple or walnut wood as we have a lot of it) and it turns out fine. Curious as to how others do it, what kind of wood they use, etc. The way I'm doing it works fine, but...

We were butchering a couple of spring chickens in the back yard yesterday afternoon and an acquaintance stopped by to watch and have a homebrew. He said what we were doing was illegal in New Jersey. Is that true? It's a crime to butcher your own chicken for your own use in NJ? Tell me the...

Made an all-grain pale ale using a recipe I've done dozens of times. Everything went fine. Chilled and was draining into the primary when I got a call and had to leave. Only step left was pitching the yeast. Asked my wife to do it. Using dry Windsor. She asked how. I told her to just...

Question for one of you experts. I normally AG using an outdoor LP burner, therefore back off during the cold weather months (Iowa). We have a kitchen setup in the basement my wife uses for canning, so I decided to try it, not knowing if the gas range would boil 6 gallons but figuring if it...

I'm about seven days into an AG no-chill ale (drained from boiling pot as soon as the burner was turned off and sealed in a 5 gal plastic jug to cool at its leasure) and it looks good so far. Aussie forums indicate they use this a lot, but don't see much about it here (may have missed it)...

Plan to grow hops next year (in Iowa). Looking for a source of cuttings. Have the usual seed catalogues, but wondering if any of you have a better source in mind. Also I have an ample supply of hay/straw so garden with a fairly thick mulch, which we like for moisture retention/weed control...

I use a kegger & co2 system for homebrew. My wife and her friends prefer her homemade cherry wine, of which she makes about five gallons a year and bottles. She wants me to keg and carbonate her wine, which sounds doable, but I'm wondering if anyone has tried it or has thoughts as to whether...