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in the mash a hardwood paddle works great. never worried about sanitation as the wort gets boiled for long period of time i generally just rinse clean and be done. go stainless if a multi purpose is needed after boil etc. back in the day all they used was a magic stick to produce beer before...

hell man been using the same email for over twenty years and still don't get that many emails spam or what not. either you have too many ex colleagues or just have a bad username. or porn could be porn :D

better yet. I get whole hog 20 miles down the road where it is raised and gets cut up in front of me while i wait. I think the amazing ribs recipes are a solid base. the bacon recipe i think could use a little less sugar and a touch more salt (more smoke on my part). I did use a little water...

Bacon. Will see how it turns out. It was the amazing ribs recipe. Might need more smoke I don't have the cabinet smoker dialed in and is very easy to over smoke. Once cooled and cooked Will get an idea.

there was an old northern brewer's episode brewing tv was a great series with pretty good information and i believe the this guy created a lot of the recipes for northern brewer. the chop n brew was also an entertaining series. both are worth watching.

the quality control is substandard in chinese stuff so there are plenty of lemons out there. but in general if it was built with all good parts they do make some decent stuff at a very low cost. it is a gamble. pay for quality control or roll of a dice to see if you get a good one or not. I...

well the tried and true analog method has worked for a very long time. sorry that's my sarcastic joke. hope all works out for you.

i purchased a pellet outdoor oven after my kenmore 4 burner gasser finally rusted out. I really like the pellet oven for almost everything. that being said i made way better smoked dishes on my gas grill after modification for a cast iron pot and wood chips. pellets add some flavor but i can...

the journeys of brewing and learning from previous trials. even going by the book will have minor nuances show up in each individual's set up. learn and grow.

very minimal at best. if using secondary assume its for a duration of time. any additional fermentation will drop out.

a Heineken can beer. I forget how good of a beer it really is if not drinking from a green bottle. of course i do buy the green bottle for nostalgia purposes that and grolsch.

a lot of commercial "fruit" flavored options are flavored with flavor extracts after fermentation. it takes a lot of fruit to ferment to impart flavor in end product. dried orange peel etc will add something in the background but the for front of it probably wont exceed the advertisement. i...

a balloon or un lubricated dong bag. no need for air locks in secondary. wax would work depending if there is no more fermentation going on and type of vessel if there is fermentation still going. i have always tried to secondary near the end of primary fermentation so there will be a layer...

yep. freezing will kill stuff like worms bugs small parasites. bacteria and yeast can be frozen and or dried and brought back to life. Now commercial flash freezing is done in hopes to eliminate potential growth not necessarily remove them completely. molds and fungi are very resilient...

bacon this weekend. if they turn out as good as the homemade hams last weekend i will be happy.

easy answer set it to the chart and forget about adjusting will take longer to carbonate but won't over carbonate. other answer use high psi in beginning for x time and bring back down to serving pressure this will give faster results of carbonation but is possible to over carb. depending on...

used kveik in my 40%wheat 60%barley recipe that i hop at 30 minutes into the boil. I brewed it at 65-70deg range. the yeast definitely has character of its own and would say slight sourness. decided T58 was best for the recipe. the intent with the kveik was to ferment in the garage at high...

only five? never did pasteurize only wild fermentation with cider. next time do 10 gallons and let one 5 gallon buck. wild ferment wont look like much during fermentation but it happens. i have picked apples fermenting from the inside out which you wouldnt think would happen but it does...

this is part of the brewing (i will say cooking) where recipes are designed for ones equipment. wort loss is always there no matter what equipment you use. this is where brewing notes are helpful. no one has the exact same equipment or environment so you have to piece together something that...

cranberries indeed very tart and dry and would say crisp. i made a dry mead with them the age went cranberries for front young age, then several years later honey in front with hint of cranberry. I enjoyed it but most folks like sweetness to it apparently dry 13% beverage when people think...