Recent content by eldernut

I ferment in a large open pickle jar (I only do micro batches) and just use a rubber band and a freezer sheet. The 'lid' acts the same as an airlock. I also used to keep the fermenter under the house, in the open air garden environment and nope, never got anything interesting in there. A lot of...

When I do get food poisoning it's usually from commercially made food served up by corporations. Those left over sandwiches on night shift are still large in my memory. The pork sausages from the back of a bicycle in downtown Bangkok are never the issue.

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Now that I don't know because I have never used commercially malted grain. I started malting from my very first brew. I'll have to look that up.

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I love these kinds of scenarios. Of course the best thing is an iron gut, I've spent a lifetime exposing myself to all manner of street food served up in unsanitary conditions without suffering food poisoning. Woebetide all those urban peeps who've never eaten anything that hasn't come from a...

i'm in AUS but my climate is most similar to FL. Forget Goldings, mine did not survive and struggled in the humidity, I believe the rhizome rotted away.. Cascade is working for me and producing flowers even with our super wet and cool summer. Our of your others I would probably try Magnum but...

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Dear Dog, A hearty good morning is always welcome. You standing on my chest? Not so much. Please restrain enthusiasm until after 10am. Sincerly The food dispenser

I can definately say nothing, because I work from home these days. :ghostly:

You might get more mileage by roasting some fig wood and using that in your beer. The wood is very fragrant especially if you remove the bark then roast the twig in the oven until well done....smell it. Very similar to other fragrant woods but fig has a coconut top note. I did throw my fig stick...

I always start my blue cheese with a small chunk of commercial blue. Works everytime and saves me having to mailorder from specialist suppliers who charge an arm and a leg for a tiny bag of innoculant. It's my go-to technique for everything, I do the same when I make yoghurt. Just keep a bit...

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It really depends upon your genetics as to what will make you fat. I come from a family that has low tolerance for grains and very high tolerance for fats, especially saturated fats. Corn will make me blow up like a balloon, wheat is second worst for inflammation and water retention which...