Recent content by Fermentdean

Sw you sound just like me but my wife thinks I'm nuts. A great tip on the sausage is I cold smoke the meat before I grind and add spices, you won't believe how good it is !!!

Great info about using in compost I was wondering about that. I have two batches just out of primary. I'll try it. Thx

I have always used Kirkland without problems. I do experiment with my recipes so the activity in the bubbler does vary. Constant brewing temps are my best weapon. Good luck

Good point !!!

Yup that and rinsing out the bottles after they are poured makes it easy, it's a cordless bottle scrubber.

You have a good point, it's been hard to control the spring temps here as I ferm in the garage. If I was not so cheap I'd get a temp regulator for the therm wrap. But it smells so clean out of the air lock. + I run high abv's so my batches take longer, this ones going into a new oak barrel and...

No it smells very clean I was just surprised at the at the high rate of fermentation at 9 days in when I was considering racking to the secondary soon.

Comp. glitch Any way I spent the last 2 nights in the garage making sausage and pepperoni and as it cooled down, what I thought was batch that was close to racking Started to take off. Tonight on day 9 almost rhino farts as the temp dropped to around 65 from 71. I've read notty slows at the...

My 5 gal batch with notty has been doing quite well, this is my first run with it. I live in a 58 deg brewing environment so I put on a therm wrap with and at 7 days was winding down. The last 2 nights working late in the garage I've had tha therm wrap off and noticed a great acceleration of...

I recently made a 5 gal batch with a dry lager yeast to ferment at lower temps. this time of year. After 4 days of constantly checking and talking to the lifeless bucket Blup blup it happened ! Today is day 40 for this batch and its still a bubble every 20 - 30 sec. I'm curious if this will...

Your thread and the thought and method are outstanding ! Not only will I do a gal. test batch but I make my own sausage, jerky, smoked bacon - salmon -ect.. I can mix in with the sausage for my brats and has great possibilities in the brine process WOW I always tell my wife I want to be buried...

Hey guys thanks for the advise. It does sound like one of those " you'll never go back again " type of things! My cider is killer and I like it dry, my last batch leaned just a bit towards sweet, barely , still great but if that same batch was hopped I bet it would turn into a top secret recipe...

That sounds great I haven't tried the hop thing yet, how do you go about it. I just bottled 5 gals last night and have another month till the next one is ready, I will try it on that one, any info you could share would be great ... Thanks

That's funny !! They can teach you how to make patchouli oil too, of course after you've gotten to know your adopted scoby.

I recently did a 1 gal batch from store bought kombucha. it took a while for the scoby to grow but now it's off to a 2 gol batch and growing nicely. At the store I just held up the bottles up to find the one with the most sediment and I fermented on top of the water heater. Good luck.