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from what I have learned from other forums and various other ways you really dont want to have a mash over 10% ABV if you are looking for quality and not just quantity. With that said ale yeasts work well for gain based mashes. Look at the ABV the yeast can tolerate and the characteristics you...

grain mills at NB are inop right now.... gonna have to put this off a few days

Doing this tomorrow as a BIAB run (never BIAB'ed this one). Will let ya know the results.

didnt need to but if I tried to eat all 15+ pounds as is I'd be retaining more water then a Olympic pool

Time to turn this into a necro thread and bump it.... I cut the ham down on 01 May all I can say is GREAT GOOGLY MOOGLY Kinda looks a little brutal but it cleaned up very nicely with a vegetable brush and a bit of warm water The inside. Tasted great just as is, just need to cut it...

got fuzzy mold and threw it out :( Have to try again in the fall

I dont "train it up on sugar" but once in a while when I miss a feeding I use it as a booster

Thnx thats what I thought just wanted to make sure my thought process was straight

I throw it in for when I have forgotten to feed it kinda like a kick start..... plus I have enough DME laying around that I'm not worried about the cost of a teaspoon of it here and there

was feeding my mother dough this morning and had a thought run through my head.... Why am I using cane sugar and not DME? Anyone got a good reason?

Today is hanging day and what a day it's been.... Before I started I realized I was low on butchers twine so I headed out to get some.... On the way I realized I was broke because I paid dues at the firehouse so had to hit a ATM... Then the wife called and I had to swing by the firehouse to get...

dont have the tube but I have one of their other products and I LOVE it

2nd round of cure on, drained off about 1/3 of a cup of liquid... nothing really to take pictures of so I didnt.

got a cool basement corner?

yupper after 18 days of curing I'm gonna spice it up and then case it, tie it, and hang it. Using the recipe found in "Charcuterie: The Craft of Salting, Smoking, and Curing" Going the sweet route instead of the spicy. The wife thinks ketchup has too much ZING to it :P also ordered some...

Yup capicola, started it today and ordered the casings so they should be here in a few days, well b4 I need them. Thinking I gonna make a sweet style instead of the hot style. So far the hardest part is finding a competent butcher who can figure out wtf you want... After 3 stores and a meat...

according to my scale the bresola is done... My mouth and belly agree Wish I could get some better lighting BUT when I use a flash it gives a alien/ghoulish blue-green reflection that kinda creeped me out Thinking capicola is next. Gonna pick up a bung and some heritage pork shoulder...

the "windshield washer fluid" is Dawn dish soap since I'm working at my kitchen sink. Notice the vegetable brush, coffee pot and SINK also in the background) the "sewage connection" is the discharge pipe for my sump since I use the corner of my basement that has the highest humidity and is also...

bresola is done curring so I figured I'd post a update... rinsed down, patted dry, brought up to room temp, tied and ready to hang.... Hanging in The Meat Corner... humidity is a bit low today (can only get it to 55% atm) BUT it is a whopping 2 degrees out at the time of posting as well...

2 words - Polish delights 5 more words - He opened 40 minutes ago (at time of posting) :ban: