I have had a 5 gallon kit forever, but never felt the confidence in the process, the sterilization that is. A one gallon batch I can still move around.
Seems to be a natural progression from bbq, bread, kombucha, now beer, next will be fermented hot sauces, and wine me thinks.
Once I learn to make all the sides, I should be able to create the entire cook out. That’s my hopes at least. Already trying to talk the better half into a hops garden area! 😜
Cheers!
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