Search results

Mission accomplished. I was in Bend for work and on my way back picked up some malt from them. If you line anywhere in the NW, do yourself a favor and buy some of their malt from the farm. I believe their base malts are a buck and a quarter per pound. You can even buy less than a sacks worth...

Agreed, never let brisket go to waste. I once over cooked one and the bark was like actual bark. I cut it into small pieces and made a batch of chili, added to pinto beans made a beef barley soup. They all turned out great because of my over cooked brisket.

What I mean is that beer is much more prone to oxidation. Once you close the lid to your beer fermenting, you wouldn’t open it up unless there’s some sort of emergency. I ferment mead and wine in plastic buckets. I’m constantly opening the lid to add nutrients, take hydro readings, add or...

Do yourself a favor and use a giant nylon hop bag. Place your berries or cut fruit in it and let it ride. You’ll notice that your fruit will take on a very pale color. At this time start tasting the fruit. Once the fruit has zero flavor, gently squeeze it in your fermenter and continue with...

Hmm I guess I’ll be the lonely vote for the Anvil bucket. I’m not sure what they cost now but mine was purchased on sale for $99 (7.5gallon). It’s cheap, lightweight, easy to clean and it works. You can’t pressure transfer but when I’m kegging I have a little process that I’ve worked out. I...

Man… low abv brewing has come a long way!

I’ve never heard of crudo. Is is like an Italian version of ceviche?

Grass, gas or morels. Nobody rides for free.

Welcome back! There are many ways to cut down brewing times. I use the Anvil all in one Foundry and often split my brew day. The night before brew day, I can mash and sparge. I then just let the wort sit in the aio overnight. I’ll set the timer and wake up to wort that’s just about to boil...

Good to know. I'll pick up a few bags in early May. Prolly get a bag of pilz, Vienna and their pale malt. Should keep me busy for a while.

Does anyone know why some of the lhbs are not carrying Mecca anymore? I checked Steinbart’s site and they no longer carry the malt. I even checked Bader and they didn’t have it on their website as well. I know that Mecca was looking for a new owner a few years ago. Their website is still up...

I always thought they looked like twins to the Polestar 2. The Polestars can be had for low 20’s and they’re still in business. There’s two in my neighborhood and according to to my 30 second discussion w one of the owners, he loves it. Not bad looking either.

While I can't speak to the LA/NA beers being at a higher risk of infection, I have been pasteurizing ciders and mead for years. It's a giant pita, but here's a few pointers for those who may be interested. -I would purchase/borrow/steal the largest vessel possible. I have my mom's old enamel...

Or Potion Producer Great Thread btw

Not very original but to the point.. My Anvil brew bucket will now be known as Fun Maker

The other big plus is you can seal things like beef patties or crab cakes without them turning into mush. With my current vac sealer I have to form things into patties and then put them on a cookie sheet and par freeze them before I seal them. I actually do this quite often with salmon and crab...

Costco now carries Kirkland brand vac bags. They seem to be good quality.

Am I the only one that’s drooling over a shiny new vac chamber sealer? Pros; seals wet stuff easily, cheaper bags, tighter seal for meats etc. Cons; heavy, expensive

I have a foodsaver basic model. Has been very reliable since purchased, maybe 6 or 7 years. You do have to keep the vacuum slot very clean and dry. You may want to take a look at the Inkbird model. I believe they were running a discount for HBT members. It’s only a matter of time until I bite...

Wow. That sauce had me drooling. So did you do it as a rolled flank steak or a typical pot roast? Either way, this is on my short list of recipes to cook.