I see some excellent home made pizza in your future.

Don't hesitate to make some fresh cheese. It will make store-bought cream cheese seem like lard in comparison. It takes about the same sanitation practices as beer and about the same patience. Try some on a soft pretzel and wash it down with a homebrew.

I have a LEM five pound stuffer and it works well. It would be easier with two people but I've managed by myself. Just need some stick time. The only drawback is that clean-up takes almost as long as stuffing sausage. I'm about to pull the trigger on the Masterbuilt 40" and the cold smoker...

Okay. That's the excuse I needed. I'm shopping for that smoker.

I'm really tempted to get the same smoker. Do you use the cold smoker for cheese?

Bob, I've made my own brats and some cheese. I bake my own hard rolls, stuff my own brats, and serve it with my own brew. That's pretty rewarding even if its just to prove I can. Warn the neighbors, I have a grinder and a stuffer and I know how to use them!

Thanks, guys. Ill let you know what its like in about six weeks.

I hope I didn't over do it. The five gallon partial grain recipe I wrote is based on a strong European ale style. 1 ounce of pellet Cascade for the full boil and .5 ounce Eureka for the last 15 minutes. Like in previous sessions, I expected a nice 'bready' aroma. Instead there is a strong hop...