Recent content by AzOr

I use this recipe as a base. I really enjoy his recipes and website. I am also a part time fungus forager and refer to his site for that as well. This latest batch the only variation was to add 4 or 5 garlic cloves and a couple of turns of cracked black pepper to the brine. I'll sometimes add...

That sounds good. The only smoked white fish I’ve tried was sturgeon and it was delicious. The other way we eat freezer salmon is to make salmon cakes then vac seal them and throw them back in freezer. Makes for super easy weeknight meals. My wife loves them over greens.

I smoked some salmon yesterday. Came out really good, considering it was a freezer clean up.

Not sure I was thinking of lowering the gravity slightly. The nutes may work. I’m the beginning of fermentation, the yeast need oxygen. You can try shaking the carboy or use a whisk to aerate your must. When I make meads or fruit wine I use a wine whip attached to a drill for 30 seconds or so...

That’s a high starting gravity. Not knowing a lot of factors, I’d try adding some nutrients and add O2 by using a whisk. You could also try diluting a little bit as well. I’ve made dandelion mead several times but the abv was around 11%.

Haha. A couple years ago in Oregon a truck driver took a wrong turn and got stranded in the forest for several days. He was hauling potato chips. The dude refused to break into the stash though. True story. Found it...

“My performance ain’t perfect but it’s loud and it’s fast”. Song- Can’t get High Artist- Widespread Panic

Same here as far as the lhbs. Occasionally I have to turn to the web. When I do I’ve always had great luck with Austin homebrew and Williams. Both have great customer service.

I love it. The more people out there like this, the farther I get pushed along the bell curve. Whoever did this, may well have pushed me along the right side of the slope. Maybe.

I'm so glad this thread popped back up! I have brewed this and variations several times. I think of it as a base and have tweaked hops etc. Perfect summer crusher beer. I also use whichever lager yeast I have at the time. I will say that this beer benefits from time. The first month or so...

Ha. I just saw my first one today. It was parked near SW 2nd and Burnside. Something about the big slabs of stainless (or whatever it's made of) made the thing look huge. Much bigger than I expected.

Two cuts, no mas.

It reminds me of the pinewood derby cars from Boy Scouts.

Wow. I’ve never heard of lhbs charging to mill grains.

Ha! I do watch that channel. I prefer the old crew with Trevor etc. That jerky looks delicious. I need to try making some. I've only made the regular, whole cut jerky, not the ground type.