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After our last ceramic broke, started using our round flat cast iron pan. Works great.

I always use 100 grams to 1 liter and boil 15 minutes. Healthy starters everytime.

52 and brew a couple times a month.

Non engineer. A B.S. in information systems but I am a low voltage security technician

I use a bottling wand shoved into a picnic tap, and like above, cap on the foam. Also, reduce pressure to 3-4 psi.

Nice! 1.50 per lb where I'm at.

Thanks for the link and the tips. Will give this a shot!

Can you share your recipe/process for the kimchi? I tried once and it didn't turn out so well.

Man those look good!

No different than store bought bacon, I always cook that. So, yes I cook it before eating.

Just did a dry rub cure of cure#1, salt and sugar for 21 days. Did all cold smoke, 12 hours then rest for 8 hrs then smoke again for 6 hours. Next time, I just might do 12 hrs. It's a tad too much for me at 18 hrs.

Cold smoked bacon after 3 week cure. Used the mailbox mod on my mes. This is after 18 hour smoke.

Try this forum http://www.smokingmeatforums.com I'm sure they have lots of info on your smoker.

Doing some pastrami today.

Thank you!

Got mine yesterday. Scored a 41.

Sending in an Orange Blossom Honey Wheat in 29c specialty fruit.

About a week for me from St paul.

Use Potassium Sorbate to kill fermentation then add honey.