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Hey there! I've been posting on here for a long time, wondering around the world living half of my time in Kathmandu, Nepal and the other half in Colorado. I recently finished my PhD and got married in Shanghai. I've just moved back to the USA to start a jerky business! We also are a...

I thought I'd share these old Scandanavian recipe that I learned in Norway for making homemade lox. The first is for Grav Lox. These lox are only cured in salt and sugar. The second, Nova Lox, is cured and then cold smoked. Gravlox 2 lbs salmon filet with the skin on 1 cup kosher salt...

Biltong is a dried beef that is common in South Africa (the region). They make it out of anything they can catch; from elephants to ostrich. This is how they preserve it. It's not exactly a jerky, because it's cured with vinegar, but it's damn good. Here's a recipe using eye of round (beef) if...

I wrote this about Malaysian beer and thought some of you guys would find it entertaining: http://nomadicdinner.blogspot.com/2014/06/drinking-malay-style-beers.html?m=0 Basically, it talks about a huge love affair with malt liquor there. It's a new blog, but I'll be doing a lot on beer...

I have read a lot about brewing a 5 gallon batch of beer, souring some or all of it overnight, then boiling it to kill the bacteria. However, some people have complained about this producing a pH drop that will inhibit yeasts from doing their job optimally. I'm wondering if anyone has fermented...

So, I really didn't feel like throwing together a recipe today, and my brew store makes it extremely hard for me to actually buy the grains in the amount I need (they only sell 16oz packages of specialty grains...ugh) So, I remembered once I had bought an AHBS Scottish beer and soured it with...

First and foremost, I found this technique in a book about distilling. Seeing as though it is against the rules to post the book or the link, I will shorten the method the book suggests on clearing wine without reference to anything that might be illegal: "...[Homebrewers/Winemakers] must...

Last night I made the following recipe: Hello everyone. I've posted the following recipe before as a question. But now that it's done, I'd like to tell everyone how it went. 5lbs 8oz Light/Pale Malt Extract Syrup 8oz American Two-row Pale 8oz Cara-Pils/Dextrine 2oz Roasted Barley...

I will be buying a 52.5 gallon wood barrel and 50lbs of Malt Extract from someone for $200. I want to make a sour beer (I think). What on earth do I do with this?

Last night I made the following recipe: 5lbs 8oz Light/Pale Malt Extract Syrup 8oz American Two-row Pale 8oz Cara-Pils/Dextrine 2oz Roasted Barley 2oz Peated Malt I've made this Scottish 60-/ before, but I didn't like it much. My friend, however, enjoyed it a lot. Well...

I'm making a Belgian Dubbel that comes out at around 8% ABV. The yeast I chose was the 3787 Westmalle strand, which I've heard is the most estery if it ferments a little warm. We keep our house at 60 degrees, so I'm curious if I can make up for the esters that I'd normally get at high...

I have a lease which is for only a year, and I'm planning on moving in after its done (I'm six months in). So, this means I'll be moving in six months. However, I really love sour beer - especially things like Monk's Cafe Sour and Supplication (these aren't in the same league, but they've got...

We've all heard about souring part of the wort and then fermenting - but what about pitching lactobacillus in, say, 24 hours before you pitch the yeast? Will this develop some sourness and maybe shorten the time that it'll need to age? I mean the actual boiled wort, and not some wort that's been...

Would anyone be interested in a trade? It's an 11% super-bitter stout made with real chocolate, anise, soaked on whiskey American Oak. My friends all say it's really good, but outsider opinions are always welcome. Let's see what you want to trade!

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I'll go to the homebrew store, grab these ingredients: 6lbs Light/Pale Malt Extract Syrup 1lbs Flaked Wheat 1lbs Amber Liquid Extract Color: 5° SRM / 11° EBC Alcohol: 5.5% ABV I'll find some hops so its 20 IBU's, too. I'll then go to the liquor store and buy a bottle of...

Hi there, I've got a yogurt which contains S. thermophilius, L. bulgaricus (both used in beer), L. acidophilus, Bifidobacterium, and L. casei. Think I could use these to sour a beer pre-boil?

I was going to do a Belgian Golden Sour with the following recipe: 7lbs Light Liquid Malt Extract 1lb Amber Liquid Malt Extract Hops to bitter it So I was going to essentially infect my beer with a bug after dissolving the LMEs into the water, and then let it sit for a few days. After...

Pitched a massive 12% stout last night at midnight on a london ale yeast cake. It was fourty degrees in my apartment. Woke up to a loud pop. The lid was on the floor and so was mucho beer. Lid had a rip i in it. Brewing bucket lid. Beer is about eighty. My apartment is 52. Meh.

I found this and thought it was interesting: "Because dates are very high in sugar, they can easily be converted into sugar. To make date sugar, arrange sliced dates on a baking sheet and bake at 450° for 10 to 15 minutes, or until very dry and hard as rocks. Grind or process in a food...