What casing do I use
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User last edited by
glen nothing says lovin’ like untangling a big ol’ hank knot. LOL
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User last edited by
TexLaw best move I made in brewing was going to to kegging, you can always draw off for growler.
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pr0wlunwoof that’s a really good question. I too would like to know the answer to that question.
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Chef Brewing is one of my hobbies as well. I would buy a good starter kit. Instead of bottling in regular bottles which is a huge pia I would jump into kolsh flip top bottles or even 2 liter coke bottles. You can buy screw on tops for 2 liter bottles and use a co2 can to force carb. Which is pretty stinking cool. Kegging is where its at if you have extra fridge space or wanna build a keggerator.
Now if you enjoy wine at all I would highly recommend starting there. Its stupid easy and requires the basic same equipment minus the cooking. I do wine more now than beer. Making a good wine is much easier than making a good beer.
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pr0wlunwoof BarbecueJim they come in a package of 8, so each sleeve would do approximately 13 pounds.
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Chef Canning Dry Cured Sausage Primo Grills Team Blue Regular Contributors Sous Vide Power User last edited by
pr0wlunwoof What part of the country do you live?
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Chef San Diego CA
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Chef Canning Dry Cured Sausage Primo Grills Team Blue Regular Contributors Sous Vide Power User last edited by
BarbecueJim Any treats from the wild fires?
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Chef South East Georgia.
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Chef not in San Diego. all the fires are further north
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Chef I haven’t brewed in a couple of years, but I did so avidly for about 25 years before that.
We ought to start another thread on this, but I’ll tell you a good place to start is to look up How to Brew by John Palmer. John is a great guy, and many consider his book to be the one you want if you only had one. The last time I looked, he had his entire first version up for free on his website.
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Chef Canning Dry Cured Sausage Primo Grills Team Blue Regular Contributors Sous Vide Power User last edited by Chef
TexLaw Thanks, I’m all for a wine and beer category.
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User last edited by
TexLaw brewing is like riding a bike, it comes back to you as you get going. I had about a two year hiatus but brewed up two five gallon batches, although not all grain. I have slowly moved more back to making wine, I have been making it before I was legal to drink. Agree about the author.
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Chef Canning Dry Cured Sausage Primo Grills Team Blue Regular Contributors Sous Vide Power User last edited by
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User last edited by
Chef a five or six gallon SS pot will be a good start and will give you some room for error of a boil over. I think that they make smaller kits down to the one gallon size. Typically they were set for five gallon batches. Good brewing
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Yeah most kits are 5 gallon. The easiest mistake is burning/carmelizing the sugar in the extract kits. The bucket kits are probably a decent way to get started. I bought glass carboys to start with and while I like watching the fermentation it was a chore to wash them till I built my sump pump recirculating dishwasher. I have so much brewing stuff its ridiculous.
Chef if you lived close I’d do some horse trading. If my wife ever has this kid I will hit you up and see if I can help you out. Maybe put a starter kit together for ya.
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Chef Canning Dry Cured Sausage Primo Grills Team Blue Regular Contributors Sous Vide Power User last edited by
pr0wlunwoof So, are you two expecting. When is the due date?
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Chef We are in delivery atm. Woohoo
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