Baker wants to brew
Posted: Thu Dec 20, 2012 10:23 am
There are always pots of things fermenting in my house. My wife and I are both very active bakers and picklers. We bake a lot of transitional whole grain sourdough bread and I think that my larded hamburger buns totally kick ass. We've made 75 pounds of sauerkraut so far this year and will almost certainly do a least another 25 pound batch or two before the winter is through.
After putting it off for years, partly because it takes me a long time to get through 5 gallons of beer, I've just bottled my first batch of ale. I love how fermenting beer makes the house smell. I'm currently figuring out what I want to use for my all-grain brewing setup. It could be BIAB or it could be a water cooler mash tun or something else entirely. There will be plenty of spent grain bread to go around after mash days.
Send me a PM if you're out in the Hammonds Plains/Lower Sackville area and want to pick up some clean, crispy sauerkraut.
After putting it off for years, partly because it takes me a long time to get through 5 gallons of beer, I've just bottled my first batch of ale. I love how fermenting beer makes the house smell. I'm currently figuring out what I want to use for my all-grain brewing setup. It could be BIAB or it could be a water cooler mash tun or something else entirely. There will be plenty of spent grain bread to go around after mash days.
Send me a PM if you're out in the Hammonds Plains/Lower Sackville area and want to pick up some clean, crispy sauerkraut.
