It seems fall has arrived, so bring on the soups and stews! I printed this recipe out months ago, and finally got around to making it this weekend. African Peanut Soup (also known as African Sweet Potato Peanut Stew) by...
Have you noticed that hypothyroidism and other thyroid diseases seem to continually increase? I have. That’s why I’m sharing today’s video by Dr. Pam Popper in which she explains which supplements, drugs, and foods interfere with the absorption of...
There are seemingly infinite uses for apple cider vinegar. An internet search turns up claims that it can aid in weight loss and boost antioxidant levels, but perhaps most importantly, apple cider vinegar can serve as the base for...
Acidify sparge water to ph 5.6 with lactic acid. Single infusion mash at 156° F, target ph of 5.2 to 5.5. Boil for 60 mins. Chill to 195° F and add whirlpool hops. Recirculate for 15 mins. Chill to 62°...
Add mineral additions to both strike and sparge water target a mash PH of 5.2. Single Infusion mash @ 152° F for 60 minutes. Raise RIMS temperature to 170° F for 15 minutes for mashout. Fly sparge with 170° F. ...
Single infusion mash at 150° F, boil for 60 mins. Whirlpool for 20 mins, chill to 70° F and pitch yeast. Ferment at 70° F. On day 7, add dry hops. After two days cold crash, fine with gelatin,...
BIAB method. Heat 7.9 gal tap water to 157° F. Add grain and mash at 152° F for 60 minutes, stirring every 20 minutes. Remove bag and let drain while starting boil. Boil for 70 minutes.  Chill to 68° F,...
Mash at 152° F for 60 minutes at 5.4 pH while recirculating through HERMS.  Heat to 170° F for mashout, then fly sparge to collect 8 gallons of wort.  Boil at low intensity for 90 minutes, then chill to...
Single Infusion mash. Mash in at 159.4° F for 60 minutes, then drop heat to 154° F over 4 min, hold at 154° F for 30 minutes. Heat up to 170° F over 4 minutes and mashout at 170° F...
5 gallon batch 50% pils, 50% wheat malt Single Infusion Mash at 154° F for 60 min. Adjusted wort to 4.5 PH with Lactic Acid. Bring wort to 200° F then cool to 95° F and added 8 capsules of...