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If it were me, I would not "wash" it with a damp cloth. You're trying to remove moisture, so this would be counter-productive to that goal. Also, in my experience, doing so will not remove any smoke flavor anyway; what I would do is give the smoke time to penetrate - it will! I'd say that you...

Good morning! First off, your bacon looks great, with very nice colour! Regarding the amount of smoke: in my experience, after a few days of dry-aging, and then refrigeration (either vacuum-sealed, zip-locked or wrapped in plastic), the smoke flavor does penetrate and work its way through the...

^^THIS^^

Straight-up Cascade, in my opinion - to about 30 or 31 IBUs; a little (but not too much...maybe 5 or 7%) Crystal 40 might make it interesting.

Ask, and you shall receive: https://www.homebrewtalk.com/forum/threads/welsh-nettle-beer.654937/

Hey, Tom - Sorry to hear that it didn't carb up for you; I've never had any problem with it but usually my fermentation temperatures are a hair of the cool side when I make this, so it proceeds slowly. If you give it another try, maybe let it go the customary two weeks or so to ferment, then...

Hey - I'm glad you like the look of it, and I am certain that you will love this, if you give it a try. The inter-play between the ingredients, along with the absolute glory when a real balance is achieved, make this something that I keep coming back to, again and again. Any tough, hardworking...

I did get this beer bottled last night. I added a small amount of yeast, just in case the extended cold-crashing was detrimental to the yeast that was already there. I'm using European 33cl bottles now, so I was easily able to get 10 bottles from this batch, with just enough left over for a...

(Continued from Above) Regarding time and temperature, I set the oven at 300 degrees for 90 minutes, removing the lid after about 60 minutes; in retrospect, this was a little conservative on my part, as the stew was pretty thin at the end of the allotted time, and the beef wasn't quite fully...

(Continued from Above) Next, I added the flour to the beef and onions, then brought the heat up just a little as I stirred the flour into the mix. the object here is to let the flour cook just a bit, in order to lose its "raw" taste. It is similar to the idea of creating a roux, but you do not...

I have been making this Belgian beef stew for years; I started with a recipe that was good, but since then have learned to make it really well, and it has been a family favourite for a long time. This past weekend, I prepared another Carbonnade à la Flamande. This one was easily the best I've...

Please don't ask me why, because I don't know...but this beer has been cold crashing for almost two months. I'll try to get it bottled tonight - we are embarking to Australia next week, so it can carbonate while I am gone. Ron

It's not exactly American, but Edelweiß would give you "something with some lemon and citrus aroma to it...."

I would suggest weighing it...then you know. If you're worried about it being too much, then back off a quarter or a third, but still weigh it and keep notes; if it works well for you, then you will want to repeat it.

I made a pecan pie amber ale. It was great ~ I did toast the pecans, then added them at the end of the boil. The flavor did come through, but I am sure that the malt profile helped with that.

Awesome - with that in mind, I'd say that things are looking good. Using three slabs, you might want to weigh and apply cure separately to each of them, depending on how you're set up. Carry on! Ron

If you want to cross-check that amount, I would suggest converting everything to metric grams, then check the math. If it comes out the same, then you're good to go!

Hi, WyoWolf - I sent this by PM, but will also put it here so that anyone reading can use the information. Hi - I have not used Cure #1, but the fellow who taught me how to make this bacon does use Cure #1. He's a British Butcher living in BC, Canada, and knows his stuff. I double-checked the...

Sounds good! In my opinion, the more people who are able to try this, the better, so as to get a good understanding of it.

Hi, NB, and many thanks for weighing in on this. You are correct: my first-hand knowledge is nil, so I was limited as to what I could find, and posted as I discovered it. I have a friend in northern England who is going to see if he can give this a go when spring comes; hopefully, I'll have...