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does add nice character in wheat beer. but i have favored T58 for the one I brew,

11 gallon batches

really depends on the quality of the hotdog or burger. if the dog is down right terrible i will throw some mustard. if the burger is dry then little of both. usually the case at some highschool sporting event. at home never use mustard or ketchup just keep it in the fridge for someone else...

horse radish sauce, kraut, onion, and sliced sausage, and mozzarella. delish,

next up. cranberries or raisins in stuffing....

personally i would carb it which ever route used to maintain a pressure on the seals

Local raised lamb. Probably only good thing about Facebook is the farm to table group. Garden veggies were good also. Well mushrooms were store bought

i should start lower abv 4-4.5 for the daily table beer. right now i just buy Genesse as the boat beer. but a mild in that range would be nice instead of the 5-6% i usually make that really sneak up quickly; well drinking out of glass speeds up the process of consumption also.

spray bottle with starsan is what i use. i have standard rear sealing. plugs will keep out insects but will hold the drippings. i just keep the spray bottle in the fridge.

I am sure I could do research about how much liquid is lagered / fermented at one time for the big boys. that amount of liquid weight adds pressure to the overall tank. Just my thoughts verses small batch brewing. I have had half barrel pressure fermented bohemian lagers and not sure my...

ummmmmm.....no. silly idea. don't take offense. make a cake with it instead.

All packaged up.

got some small hams and canadian bacons out of cure and in fridge for tomorrow smoke. going to be a packed house in the 2x2 foot print. pics in the morning. will be true test of the smokai cold smoker. along with electric elements in cabinet.

Of course the obvious question is it hooked up to co2? Next would be possible major leak then check poppit for debris.

how much grain you talking about? will it be stored in temperature humidity controlled room? What is the turn over rate of usage? How many varieties of grain? If in temp/humidity controlled environment i would just build plywood bins with a nice pour for bulk grains (pour onto portable...

well in a mr beer depending on volume? In my mind it is one of those brown sideways jugs maybe a gallon?

i have some walleye in the freezer either going to can or smoker. given it is a light fish probably canned option. make it as if smoking except add some liquid smoke to the jar before packing. then pressure cook. looks terrible but tastes great.

surf and turf. Daughter and I caught walleye last evening. paired with flat iron. Fish cooked in fryer in upper right of photo. parmesan roasted potatoes and slaw.

brewing is like a science experiment (i like to consider it baking or even preparing meals). It does involve some time and effort and struggles. whether you decide with tap water or building a water profile from distilled water (also depends on extract, partial mash, or all grain). keep notes...