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I was recently was given a couple paintball co2 tanks. I need a inexpensive regulator to use them. I want to use them to purge fermenters/headspace. I don’t keg right now so don’t need that capability at the moment. Would something like this do what I need it to do...

I am planning to make a Belgian Dark Strong Ale using Safbrew T-58 yeast. With a OG pushing 1.100 I know one pack of yeast won’t be enough, so I was thinking of brewing a 1.050ish Belgian Blonde to build up my yeast for the BDSA. I’m concerned that using the whole yeast cake will be a over...

I am going to try my hand at my first partial mash recipe soon but want to make sure I understand the recipe’s directions correctly first. The recipe comes from the Briess website, it is the “Sunset” dark lager. The ingredients are: 6.6 lb Amber LME 2 lb caramel 40L 2 oz Chocolate malt The...

I know that airlock activity isn’t a reliable indicator of when fermentation is complete but that seams to be when guys are trying to bottle after 10 days. I have a cider that I added pomegranate juice (I racked onto in secondary) that just won’t quit bubbling, albeit very slow (and another...

I have my first cider in primary now and am looking for advice on flavoring in secondary fermentation. Here is the plan I have right now: I have 5 1/2 gallons of grocery store filtered bottled apple cider with yeast nutrient and Safcider yeast in the primary fermenter now. OG was 1.050 to...

Anyone ever smoked any mountain lion meat? My brother I law is big into cat hunting but isn’t much a a cook. He gave me a front quarter to try smoking. I looked around online but didn’t find anything about smoking mountain lion meat. It is apparently fairly similar to pork in texture and...