So, what genius advice were you providing here, nimrod?
I was simply saying there is no reason to wait until fermentation is over since it will simply spike right back up again.
Apologies if that was too technical for you.
So, what genius advice were you providing here, nimrod?
You going to deep-fry your turkey, or do you only do that when cooking a whole pig?
Bird. Just for that you're not getting the wishbone or an extra serving of a tip of an index finger.
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1 1/2 teaspoons allspice berries
1 1/2 teaspoons chopped candied ginger
1 gallon heavily iced water
Ah. Thanks AZ. I'm no mead expert but how much aroma does honey add to a mead?
your azz is muted by a vigorous yeast like EC-1118
I couldn't hear you over the sound of my Mazer Cup and NHC medals clinking.
Cape Brewing said:I was simply saying there is no reason to wait until fermentation is over since it will simply spike right back up again.
Apologies if that was too technical for you.
paulthenurse said:Happy Turkey day to all my favorite turkeys.
DakotaRules said:Happy Thsnksgiving!
yeager1977 said:Get into the brew a bit early?
paulthenurse said:Huh?
paulthenurse said:Everybody who hares airlines raise your hand...
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