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50F would work fine for fermenting the meat. Big thing is keeping the humidity up to 75%. If you are starting fermented sausages, I highly recommend Marianski's "The Art of Making Fermented Sausage". It covers the techniques AND the safety requirements.

The probe can be used with the Thermoworks thermometers, such as the Dot and Chefalarm. We have 2 Chefalarms. I like being able to set the alarm temp (e.g. 193F for bread) and be able to go and do other things until the temp alarm goes off. I'll also second the Breadcode recommendation.

Don't rely on time and temp for baking. Use the actual temperature. My mixed grain sourdough breads go for 193F and some to 202F (but that is a bit dark and dry). I insert the probe after 10 min of baking so as not to tear a hole. I like using the thermoworks slim waterproof needle probe (also...

5 gallons of bourbon barrel vanilla imp porter 4 gallons of cider - apple plus mixed berries 4547+9=4558 gallons

When using cherries or berries, I swirl the fermenter every few days while it is still floating. Basically rocking the 5 gal in a big circle a few times, to keep it moist on all sides and prevent mold. As others have mentioned, a weighted bag makes less of a mess.

5 gal IIPA 3717.2

Sounds like their counter to the Northern Brewer IPA Day sale each year (today).

1723+ 10 = 1733 Dead Ringer Plus

vaseline and many other pretroleum lubes will cause the o-rings to expand and then the connections to stick. Pure silicone is usually OK. Check a local scuba shop they use it on the air regulators and other parts.

654.5+ 5 gal of Dragon Silk Imperial Stout with Vanilla = 659.5

Airgas will swap tanks that were not purchased there (at least eh Brookfield WI one does). I started out with a new Al tank and they swapped to a "nice looking" Al tank. I subsequent swaps they have switched with steel (out of Al) and back with appropriate charges or credits as applicable. The...

Wow count me in

Thermoworks Chefalarm with the waterproof needle probe. Loop the cord thru the brew kettle handle and dangle in for continuous readings and using the alarms (so you know when you are hitting the various mash temps). Waterproof probe survives boil overs or dropping it in too deep. Of course it...

Show a second use for the brew gear. It works great for canning. Boiling the jars outside on high output burner goes faster and does not steam up the house. Brew kettle can also be used for sauces (no more boil overs). My wife is completely won over with the "outdoor" canning. Minimal mess in...

i'm in. Thanks

Not only is the brew pot bigger, but we also do the sauce outside on the deck with the brewing burners. 10 gal spike brew kettle on the Hellfire burner . Victorio canner for the water bath on the Dark Star. Gets the heat and steam out of the house (we always seem to be canning on the hottest...

For shelf stable product the hot sauce pH should be < 3.4 Here is my blog post from last year's batches. Test run with Lactobacillus that I use for kettle sours. Fermented Hot Sauce | Mark Bronkalla

McMaster Carr has some food grade and high temp

You can use reference saturated salts as a direct calibration source. I used this to solve the discrepancy between my inkbird controller and ecowitt monitoring device (as well as a failed batch of dry cured meat. Use a small container with a few tablespoons of salt (NaCL) and have that...

i would appreciate the code for the 608T please.