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No American just like the name rocket better than arugula. Make my guests go what is that and gives a chance for my staff to engage.

Porchetta, mustard sauce, rocket and pickled onion on ciabatta

"Bangers and Mash" Sweet potato mash with hedgehog and black trumpet sausages and a wild mushroom, onion and stout gravy. I have an old school stout on tap.

I have done chaga and black trumpets both were great beers but not much in Mushrooms flavor. Foraging mushrooms over twenty years.

I have a boil coil in my pot and no issues.

i just wanted to say thanks for taking the time to post your recipe and notes. After discovering this thread, my third attempt at this style really came out nice. The first two attempts were good but after reading through your notes, the batch I have on tap right now is outstanding. I really...

Maitake mushroom dashi with poached handmade hedgehog and black trumpet sausage along with more maitake and dumplings.

You can get a new union or ball valve at Home Depot or Lowe’s in the plumbing department. It’s cheap plastic and it breaks.

I am able to get my wort down to 55f with my well water. I just let it go up from there. Getting great results. Sipping on a pretty tasty helles bock right now. I am using Imperial Cablecar for yeast. I made a huge starter and it started with in a couple hours. Since then I am dropping right...

Helles yeah bock. Dumped on a yeast cake from the Marzen I brewed on 1/1/20. I brewed this on 1/25 and kegged it 20 days later. It has been sitting patiently, in a keg, on the basement floor, waiting for a spot in the keezer. First pour, warm, quaffable and tasty. Really liking this method of...

Can’t believe no one has posted here in a bit. My Oktoberfest came out awesome! Could use a little more carbonation but I couldn’t wait anymore. This is the first full glass off my keg. I think maybe a little bit of chill haze. The flavor is so good and I liked it so much I dropped a Helles Bock...

Black garlic is fermented/slow cooked garlic. https://www.thespruceeats.com/black-garlic-4165384

Ten pounds of red jalapeño turned into Louisiana and Sriracha. Let the jalapeño lacto ferment and let them sit for three months.

I just saw your post on the other thread. As a restaurant owner I can only offer condolences and prayers. Do not give up on your dream. We have faced a few trials and tribulations over the years. I have watched by sister and her husband go through some as well. Do not settle for anything less...

I have 12ft of dryer hose after my fan and haven’t noticed any issues. It has been there for five years.

Philly beefsteak with morels. Sous vide bottom round sliced very thin with onion, peppers, provolone and morels.

I used to have the same issues then I stopped using the insert that came with the Bayou Classic Pot, no more issues. I also stopped using a false bottom because it just isn’t needed. Your bag will not burn with the boil coil. I have the old EBC-SV system For about 5 years now.

About 30 brews ago I forgot to put in my false bottom. Nothing happened to my bag. Haven’t bothered since. I have a boil coil and older EBC-SV system and use a Wilser bag.

I brewed on NY Day. A Jamil Oktoberfest recipe with Imperial Cablecar yeast. Pitched at 65 and it is chugging merrily at 70 right now, according to the strip. If the final ferment tastes as good as the wort, it will be delicious. Plan to let it go for 3 weeks, cold crash and add gelatin. Thanks...

Happy Brew Year!