I thought about starting a earthworm colony for composting purposes. I wonder what spent grain would do to them?
This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.
you summed it up didn't ya...I really, really wish you guys would stop this crap.
In the past 3 weeks The Tubercle has bought a 350 watt meat grinder, a bunch of casings, hog rings, pliers, etc. Made bratwurst and it was delicious. Just got through stuffing 5 lbs of summer sausage which is curing in the fridge. First thing in the morning I have to get up and start smoking them. I had to make a bunch of modifications to my smoker to hang the sausages.
Please stop. I don't have time to make beer now.
Now he has "refurbished" the kegerator too.....
Oh they should be cured in ziplocs first and overhauled at least once a day for 7 days until firm to the touch. The bag is to keep them exposed to the liquid that comes out and then reabsorbs. Then they can go on a rack and dry; you'll end up with something like pancetta.
I did some buckboard bacon too but overcured it! The color was almost like pastrami. Still good but less cure/time would have been better.
I don't think my brain is wired wrong. It's mostly everybody else's.
Five gallons worth of bottled beer takes up a lot of space, which I don't have.
Mashing is mashing, sparging is rinsing. Wrap your head around that.
Yeah I know that. But Palmer says there is no need to add the salts to your sparge water since they don't have time to dissolve into the sparge water. So wouldn't it make more sense to add this addition the kettle instead?