Saison Posted February 3, 2011 Report Posted February 3, 2011 Did some cheese at the same time. With my own brew as usual. Quote
LATrapp Posted February 4, 2011 Report Posted February 4, 2011 Re: 1st bacon Wow, that bacon looks awesome. I'd love to know what time and temp ended up with. Also, seeing the probes sitting on the grill reminded me of this tree that I've found increasingly handy: http://www.thebbqguru.com/products/The- ... -Tree.html Quote
Saison Posted February 4, 2011 Author Report Posted February 4, 2011 Re: 1st bacon I always do the bacon to 150f at the thickest area. Takes around 6 hours, starting as low as sensibly possible, usually 150f, and rising to 225-250 at the end. That's a neat little probe holder... Quote
tkline01 Posted February 23, 2011 Report Posted February 23, 2011 Re: 1st bacon Looks great. Do I see a yeast starter in an Erlenmeyer flask in the bacon picture? I have an Oatmeal Stout in my fermChamber (old fridge with homebuilt temp controller) right now. Quote
Saison Posted February 23, 2011 Author Report Posted February 23, 2011 Re: 1st bacon That's what it is alright. I've got a Schwarzbier fermenting in the basement with some Wyeast 2252 Rasenmäher Lager Yeast. This time of year, the back room in the basement is 8C, so it's perfect for lager yeast. Good to see another brewer here. Quote
mguerra Posted February 23, 2011 Report Posted February 23, 2011 Re: 1st bacon I'm not a home brewer. But the best beer I have EVER tasted came from a home brewer! Must be like roasting your own coffee, you get quality that far outshines most(not all) commercial product. Quote
Saison Posted February 23, 2011 Author Report Posted February 23, 2011 Re: 1st bacon I'd say that sums it up nicely. Even better is your own roasted coffee in your own homebrewed beer. The bacon I made above was actually for a competition at the local brewpub. I didn't win, but I did spend the evening drinking good micro-brewed beer and eating free bacon. http://hartandthistle.blogspot.com/2011 ... recap.html Quote
