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I am working on refining my lacto fermented pickles, chip dip, and salsa. This is my latest attempt. Started as 2# habanero, 2# onion, and 3 cups of 4% salt water. After the ferment is complete in in 5-6 days I plan to cook with bread & butter spices for a mucho caliente chip dip.

I'm on my third batch of BOMM in half as many months. See this thread for the original recipe and many great notes on making a wonderful mead. https://www.homebrewtalk.com/forum/threads/brays-one-month-mead.429241/ During the first two I began think about how to keep track of when to make the...

Wereas, Texas has an over abundance of feral hogs; Wereas, I have a whole Texas feral hog; Wereas, Jamon Iberico is the best meat ever; Be it resolved, I will dry cure the hind quarters of my feral hog and make Jamon Tejas. </political season> Sorry about that :goat: Does anyone here...

I was reading through Michael Jackson's "The New World Guide to Beer" for inspiration and came across Jule Hvidtøl in the Danish section. It is a low alcohol desert beer that I think SWMBO would love. Problem is I have not been able to locate a recipe on the InterWebs. The closest I got was...

I am in the process of designing/building a single tier HERMS brew system. I got some my inspiration from this post by blackheart. See his diagrams for my basic setup. https://www.homebrewtalk.com/f51/automated-herms-rebuild-216077/ My current questions center around how to cool the wort...