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I earned my PhD in Philosophy (specialty is Ancient Greek Philosophy and Philosophy of Economics) I don't know Malfet! I know that there have been a few who messaged me looking for Chaang recipes, though.

Hey there! I've been posting on here for a long time, wondering around the world living half of my time in Kathmandu, Nepal and the other half in Colorado. I recently finished my PhD and got married in Shanghai. I've just moved back to the USA to start a jerky business! We also are a...

Wow, I haven't brewed in three years, but I just started brewing again. I can't believe 26,000 people have seen this recipe! Oak chips are nice on it. I've tried it many times and the oak comes through nicely.

I thought I'd share these old Scandanavian recipe that I learned in Norway for making homemade lox. The first is for Grav Lox. These lox are only cured in salt and sugar. The second, Nova Lox, is cured and then cold smoked. Gravlox 2 lbs salmon filet with the skin on 1 cup kosher salt...

Biltong is a dried beef that is common in South Africa (the region). They make it out of anything they can catch; from elephants to ostrich. This is how they preserve it. It's not exactly a jerky, because it's cured with vinegar, but it's damn good. Here's a recipe using eye of round (beef) if...

If you really want to try something amazing, grab some flank steak, cut it into thick strips, cure it in sodium nitrite, season it, and then smoke it for three hours at 180'F. Eye of round, as everyone else said, is ideal for the dry stuff. I would recommend also trying to cure the thin strips...

Congrats!

I wrote this about Malaysian beer and thought some of you guys would find it entertaining: http://nomadicdinner.blogspot.com/2014/06/drinking-malay-style-beers.html?m=0 Basically, it talks about a huge love affair with malt liquor there. It's a new blog, but I'll be doing a lot on beer...

What's the recipe for?

I have read a lot about brewing a 5 gallon batch of beer, souring some or all of it overnight, then boiling it to kill the bacteria. However, some people have complained about this producing a pH drop that will inhibit yeasts from doing their job optimally. I'm wondering if anyone has fermented...

No offense, but this sounds like a really terrible idea. I mean, go for it...I'm curious to hear how it goes. But I know if one of my friends asked me, in person, what I thought of this idea, I don't know if I could respond seriously to it.

Perfect! I dropped the smoke but forgot to keep it out of the recipe. The original scottish I brewed which turned out great had an ounce of peated moss. So I kept a half ounce of the smoke.

So, I really didn't feel like throwing together a recipe today, and my brew store makes it extremely hard for me to actually buy the grains in the amount I need (they only sell 16oz packages of specialty grains...ugh) So, I remembered once I had bought an AHBS Scottish beer and soured it with...

I brew sours in my buckets. Usually I bleach them and then brew an IPA or Double IPA in them. Just because I know sours are adverse to hops :)

First and foremost, I found this technique in a book about distilling. Seeing as though it is against the rules to post the book or the link, I will shorten the method the book suggests on clearing wine without reference to anything that might be illegal: "...[Homebrewers/Winemakers] must...

Very little. It's only in the background, and it makes people wonder what the taste is. But it isn't overpowering. It's really gentle. The beer is phenomenal.

Last night I made the following recipe: Hello everyone. I've posted the following recipe before as a question. But now that it's done, I'd like to tell everyone how it went. 5lbs 8oz Light/Pale Malt Extract Syrup 8oz American Two-row Pale 8oz Cara-Pils/Dextrine 2oz Roasted Barley...

I tasted this beer yesterday (I know). I just drew a bit from my keg. It's amazing. I don't think I want it to get much more sour. :) It's really complex. Tastes a lot like Monk's Cafe

Well, first, it seems like a good deal. I've also got 60lbs of honey sitting around. But I have no idea how much stuff I need to fill this barrel and what kind of beer I need to do it. I'd prefer something (a) that takes a long time and (b) that can be mixed so there is always something new...

I will be buying a 52.5 gallon wood barrel and 50lbs of Malt Extract from someone for $200. I want to make a sour beer (I think). What on earth do I do with this?