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That's just what I have to do because I am in Florida. If you have a basement that maintains a low temp year round you can hang them there and just run a small humidifier underneath them and make a garbage bag cave to trap moisture.

The fermentation cave is a repurposed restaurant fridge. Some guys here helped me to bipass the wiring and install an inline inkbird temp control unit to work in concert with the existing compressor control pannel. I would not recommend the Beer ferment chamber as the fermentation timeline for...

Put them into the fermentation cave at 55F at 80% RH yesterday. They smell incredible.

Nope it's the design that was on the freezer at purchase.

Picture was right after I stuffed and hung the. 48 hours now hanging over the counter. I take it and put it into the cave tomorrow. I stead of a 4lb shoulder 1lb backfat ratio, I did 2.5lb of really nice pork loin and 2.5lb of pork belly. The fat ratio is beautiful and they smell like heaven.

Just finished my build this morning! Got the GE 10 cu.ft. chest freezer used for $200, but it had never been plugged in. I will be adding a 4 way CO2 manifold and 2 more kegs eventually. I built a minifridge Kegerator last week, and even though it was done nicy, I didn't like how it for...

Name Ideas: Cutthroat Harbor Coconut Porter Recipe Type: All Grain Yeast: Omega Yeast Labs - British Ale IV OYL-010 Yeast Starter: No Batch Size (Gallons): 5.5 Original Gravity: 1.053 Final Gravity: 1.014 Boiling Time (Minutes): 70 IBU: 33.33 Color: 31.9 SRM ABV: 5.06% Mash pH 5.42 Primary...

Looks delicious

I have both listed depending on if I want to bottle or keg.

Got it. Will readjust and post back. Thank you for the help!

I have seen people argue for both sides, but do you guys think #6 of the smoked malt is too much? Should I use a base malt and just 1 or 2 # of the smoked?

I would like feedback before I execute this recipe if possible. I plan on brewday this weekend. The reason I am doing the smoked malt as the primary base is two fold. #1 I love the taste and aroma of that grain. #2 I want the ability to age without a higher ABV, and I was told by several...

Good morning all! Just got off shift and pulled my first loaf of sourdough I had on a slow rise overnight in the fridge out of the oven. What is special about this one is that I substituted 150g of white wheat flour for 150g of very finely ground grains from my brewday. I was worried about...

Recipe updated to what I actually brewed this past Saturday (20OCT). Tasted great before I put it in brew bucket. First signs of fermentation as of this morning (22OCT). Will report in when its done!

Awesome. Thank you!

Team, I have gleaned great advise by picking through the forms with regards adding coconut to a lager I'm making. I'm doing an addition during the boil but also a dry edition in a hop bag during fermentation. The only piece I'm not clear on: is it okay to dip the entire bag with coconut inside...

Pm sent

I honestly have no idea. I had a few very technical questions about a previous cheese I made that I was able to get answered by talking to the folks at New England Cheese Making. Ill include the guys info below and you can send him an email (include pictures if you have it). Jim Wallace New...

Aside from the occasional inconvenience of not being able to use a specific pot I own (i.e. my large aluminum pressure cooker for canning) I wouldnt trade it. Heat control, ease of Cleanup and speed of heating are incredible. If you have the $, buy the cooktop that is a "zone free" surface...

Young Blue that has been aging for about 10 days. Instead of buying penicillium candidum, I bought a small wedge of smooth blue from Rogue River Creamery in Oregon and blended it with heavy cream. I added that to the milk and the blue has sprouted beautifully. I poked holes through the cheese...