You can start it by mouth, but that's not very sanitary. Most people who bottle flat beer use a bottling bucket with a spigot at the bottom, so a siphon is not so much of an issue.
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I make some darned good mussels, too. Chorizo, garlic, shallots and whatever homebrewed Belgian beer I happen to have on tap.No offense Jeff, but how could you make anything bad with those ingredients?
Good point on the lupulin that I hadn't thought of. I should have, since a lot of my dry hopped beers end up with a layer of lupulin on the bottom of the glass.Mine too, at least for the first pint or two (or five) out of the keg
[img width=640 height=383]http://sphotos.ak.fbcdn.net/hphotos-ak-ash2/hs157.ash2We got a bushel of blue crab when we were in NC this past summer, it was awesome! But it's still no Dungeness.
We steamed some 2.5 pound lobsters up in Cape Cod this summer. Delicious. I'll still take blue crab as my favorite, though
Things that would have been good to know YESTERDAY!And . . .done. Plus I ordered some cherry and hickory dust to go in it. I want to smoke some cheese before Thanksgiving, this will give me a chance to practice a bit and get it done. Thanks, I hadn't heard of that product.
Here's a much cheaper source of dust. I have 5lbs of mesquite and 5lbs of apple, and 5lbs of sawdust is a LOT of sawdust as you might imagine, this thing only uses a few ounces per burn. I don't know if I'll ever use it all up.
edit: helps to include the link!
I wouldn't risk my life or health on anything found solely in wikipediaHmmmm...
I'm not really sure.
But better safe than sorry.
After rereading the MSDS on it I'm not sure about the "fumes" aspect of it. At what point does galvanized steel fume? At pit temps (185-400F) or at much higher temps?
Galvanized steel is suitable for high-temperature applications of up to 392 °F (200 °C). The use of galvanized steel at temperatures above this will result in peeling of the zinc at the intermetallic layer.
Oh I thought it had to be below 40F? The temps you describe sound better to me. Interesting.Well, that's what they say . . .
For those of us in the US . . .And . . .done. Plus I ordered some cherry and hickory dust to go in it. I want to smoke some cheese before Thanksgiving, this will give me a chance to practice a bit and get it done. Thanks, I hadn't heard of that product.
Very tempting, I might have to do that.