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couple of responses with water profile. which can have it's own detrimental effects to a beer. mash ph plays a role and depending on the water source. i would suggest get a refractometer to see what extraction rates you are getting. But with first all grain brew using the water you have been...

I will add that swing tops are "easier" than the two lever hand capper, which is cumbersome at best. I have had some long bottling days of 140+ gallons. Using an old bench top capper i think from the 40-50s, fully adjustable from 12oz to the 22oz bombers. best piece of equipment my dad pulled...

i wouldn't trust these under pressure at all.

rubber seals definitely seal better than the harder not sure if they are neoprene or what ever they are made out of. also flip tops can be closed crooked if not careful make the seal inadequate.

I have the five tray LEM dehydrator. It must do 5lbs. these newer dehydrators work great and temp is consistent from top to bottom.

can't beat homemade jerky. i purchased a well made tube gun think it's called the judge makes quick work to squeeze out ground meat. And the LEM square dehydrator, think it holds 3lbs of squeezed strips maybe 5 can't remember. i have made stackable racks that fit in the pit boss which gives it...

after doing a few smash burgers stove top on the cast iron pan has made me decide to purchase a flat top grill. makes sense since 80% of my cooking is in a cast iron pan. I have found burgers are best on steel, except I have made some reverse seared 1/2lb smoked bacon burgers those are...

as Bobby stated. ingredients play a lot in mouthfeel. A dry Irish stout like Guiness Draught which is a very thin beer with almost no mouth feel. those beers go down the hatch faster than a pilsner since it is using nitro instead of co2. i will be making a stout soon although might be a heavy...

Some enjoy the oxidized flavor. but when you are expecting that sweet silk of fresher pork fat it is off putting. Beef fat tends to last a little longer. wild game of course has basically no fat and last really long. all said frozen meat can be eaten when stored for long periods but quality...

Pork fat oxidizes fairly quickly. I think they say six months in freezer is about max for flavor. I thought this was bogus but after using some shoulder after being a year in freezer for sausage it had the strange flavor.

Cast iron work out. Of course it gets used almost daily. Smash mushroom Swiss burger. Deep dish pizza. And Parmesan potatoes. On cheap china cast iron given to be for Christmas years ago.

IMO baseball is an underappreciated sport to the most general masses. That and maybe hockey. I am not sure why they have dropped off the American landscape as far as mainstream. Used to get over the air broadcasts of baseball back in the day. Media companies chose more sitcoms instead. Some...

screw the steak which looks amazing. those cookies look awesome.

what beginners do not understand is making beer is cooking, baking, and canning preservation. with that said if one cannot make a grilled cheese sandwich or simple batch of cookies with success then the brewing process will seem overwhelming...brewing beer is advanced cooking/baking and canning...

called tiger meat in the midwest. season minced beef with onion and maybe some other herbs. never had it myself. and not sure where the name of tiger meat came from, i am sure there is history behind the meaning.

1/2" all the time for me. I don't worry with a little extra vitamin being picked up. once the pocket is created in the bottom while siphoning I let her go.

ok just had to

pellicle and mold pictures. pellicle will start with a film like a layer of dust. and mold is mold.

You would really envy ice fishing, it's like sitting on the couch at home drinking beer. but your providing for the family (right...) with fresh fish.

nope. bought a boat and fish instead.