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Hello! I'm finally building my curing chamber after having the parts sit around for the better part of two years (STC-1000 and a WH8040). Thinking out loud: To make the build a little tidier I'd like to trim off some of the excess wire on the probes, though I can't find a good answer on if...

I find myself in the fortunate position of being sent to Cologne, Germany for work. I have a short four days to see what I can see. Definitely doing Belgium to get to at least one Abbey (trying to reserve beer at Westvelteren, still have to wait two days to call), and beyond that I'm open to...

I'm sure I've read this on here before, but for the life of me now can't seem to find it - how many campden tablets or potassium bi sulfate per pound of raw fruit to stabilize? I'm breaking up my 6 gallon bochet (https://www.homebrewtalk.com/f30/multi-honey-bochet-suggestions-295073/) into 1...

I'm planning a bochet, and think using three or four different honeys could really add some depth. I'm thinking a semi sweet 6 gal batch (in a 6.5 gal carboy), approx 15% with 3lbs/gal, for 18 lbs total. I'll probably use lalvin 1116 since that's what's on hand. On top of using different...

The other day I tried (freeze dried) durian for the first time. It had quite the unique, albeit pungent, odor and taste. I hear the fresh fruit is much more intense in both smell and taste, and people either love it or hate it. Here's the wiki on the fruit for those unfamiliar: Durian...

I’m still new to brewing (only three beers in the bottle), and once my primary cleared last week I decided to try something new (though at this point I suppose it’s all still new): hard cider. Now that it’s bubbling away nicely I was trying to figure out what to do with all these one gallon...