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I don't have a dog in the fight, but I do know that I have never rehydrated my dried yeast; I have always simply filled the fermenter, pitched the yeast, put a lid on the fermenter, and then agitated it (the fermenter) for 3 to 5 minutes. I have never had a single yeast failure, and I have...

I've done very well with Montrachet making chokecherry wine; it could be worth a try.

Hi, @porter1974, and thanks for the kind words. This one did turn out very well, and I was quite happy with it. I used 2 bags of Earl Grey from Australia - added right at knock-out - to steep during the chilling down of the wort - and it seemed to me to provide good flavor and especially good...

I'm a fan of www.brooklynbrewshop.com. They have kits that of course can be re-used with pre-packaged recipe mixes, so if you've already got the equipment, you can take a look at their mixes. EDIT: these are 1 gallon, so may not apply.

This beer was so good that I would like to give it another try; I'm not sure exactly when, but it will happen, hopefully before the year is out. My question is about the hops; the Nugget hops that I used were a bit on the "overly-bitter" side, especially in the finish. I'll do some research on...

I agree, and would think that in many cases the same could be said for the water, as well. :mug:

This spring water has been used for every beer I have brewed. I used to live at the location, and it is wonderful stuff: http://bigspringwater.com/ Is it "proper?" I don't know - here is a breakdown: http://bigspringwater.com/about-us I've been told that the bicarbonate level is pretty high...

Yes, you should - the poor bloke isn't getting any younger.

Nice - I have seen similar recipes for dandelion wine; one of these days I really need to give it a go.

Missouri River Sand Bars I am not much for sweets, and I have only had these once in my life, but they left quite an impression. I actually bought the cookbook because of this recipe, but never got around to making them. Maybe this year! From The Lewis & Clark Cookbook, with Contemporary...

EDIT - Whoops, missed that in the opening post.

You won't be sorry if you try it - it's a good one! If you prefer, you can use a meat thermometer to keep track of the internal temperature until it reaches a level of doneness that you like, keeping in mind all of the safety guidelines re: cooking pork. By pure luck, rather than skill, mine...

Another shout-out to Texas Brewing. I have always had great service when shopping with them, and my orders have always arrived quickly and with complete accuracy. Not long ago, I suggested that they start carrying a certain brand of yeast, as I would always have to get it from another supplier...

I've made this several times over the years, and it never gets old; I figured I would share it here, as well. Roast Pork Calypso From Time/Life's Foods of the World - The Cooking of the Caribbean Islands, 1970: For some reason, this one really called to me. Maybe it was because I first...

Many thanks for the links and the video above. I'm sure that I've seen the lemon basil locally, but the lime is something now, and sounds great. We're a few days of hitting the "official" beginning of our growing season up here, so I'll check out some local garden centers and see what I can...

I could spend a couple of hours (and more than a few dollars) browsing those aisles!

Always good stuff - any time!

Honestly, having been through it, I am pretty confident that it will be good, and could be one of your best. Just imagine placing in the competition - you'd have a hell of a story to tell about it. :mug:

Through a fine-mesh filter in a funnel, as I am transferring from the kettle to the fermenter.

[Instant Pot] Ham and Bean Soup Following are my full notes on a version of Ham and Bean Soup that I have been making in my new Instant Pot (Lux80), with good success. These notes assume that you are familiar with using an Instant Pot, and have some familiarity in a kitchen. If you have any...