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Cold smoked salmon/trout can be eaten if it has been brined correctly without cooking. Meat should be cooked. Keith Erlandson's book give you all the info you need.

I could not agree more. This is exactly the way it should be done. Plus use a silicone tube attached to the tap for all of the transfers. Why people still use syphons is beyond me.

You could buy yourself a Vinaigrier and have vinegar on tap.

I have added a pic of smoked bacon hanging in the smoker. Unfortunately you can't buy bacon like this in local grocers any more as Mum did when I was a kid. http://s1272.photobucket.com/user/Lastf ... t=3&page=1

I understand that but these new ones come from Italy which is much nearer to the UK than the States

How come in the States you can still buy used cornies for £43 and top of the range new Italian ones for £76 with shipping to anywhere in America for £4. 50 You don't believe me? then look here http://stores.kegconnection.com/Categor ... ABall+Lock

Thats it. Don't worry there will always be enough yeast to condition the beer and leave just a paint coat thin layer on the bottom of the polypin.

Transfer it to a second fermenter add finings after seven days rack into polypin add priming sugar and in seven days you can drink it. The transfer to a second fermenter will dramatically reduce the yeast sediment. You have more than enough time before the 12 July.

Transfer it to a second fermenter add finigs after seven days rack into polypin add priming sugar and in seven days you can drink it. The transfer to a second fermenter will dramatically reduce the yeast sediment. You have more than enough time before the 12 July.

If the washer fully compresses the barrel cannot leak. The tap threads are only for tightening the tap not for preventing leaks. Your problem is most certainly that the tap is not screwing all the way in. Also clean vaseline will not affect your beer.

If you have a standard Budget Barrel and it's leaking from the tap where it screws into the barrel this is what to do. When empty look inside through the cap hole and you should be able to see clearly the end of the tap thread. If you can't unscrew the tap and quite often there is a piece of...

Try the book by Keith Erlandson called Home Smoking And Curing. Here is mine I built with ideas fromw the book. http://s1272.photobucket.com/user/Lastf ... sort=3&o=0 My favourite is smoked quail but I also do bacon, fish etc. The sawdust is in the bottom in an old Sky satellite dish and in...

Many thanks for the info I will pass it on to the lady who grows saffron. I will also try your triple recipe. Ian Bye the way was the recipe for 5 US gallons?

Many thanks and I will think about buying it.

Any kind sole out there got Randy Mosher's book or a copy of this recipe? I really don't want to buy it just to give the recipe to somone else.

I have just been asked by a local saffron grower if I knew of any recipes for saffron beer. More specifically the addition rates to blonde beers. Any help/suggestions will be much appreciated.

If you have more than an egg cup full of cloudy beer when you first open the tap you need to review your brewing proceedure!

Try one of these. http://www.amazon.co.uk/Brouwland-Bottl ... B008NE9AE2

Quote:I have ordered the one from France, postage and tax were the killers, almost doubled the price of the lid, but it is the type I want so...:Unquote If you ever want anything from this site in the future PM me and I will see if there is anything that I can do to reduce the cost. I live...