For a couple of years now I've been playing with oak cubes, oak chips, and oak chair legs, all in an attempt to replicated the magical f...

No more making fun of the BJCP and their styles guidelines for me, as I'm now an official part of it. For those who don't know, th...

I've alluded to this technique in the past , but now with the weather cooling down I thought a full post was in order. This method was ...

Brew days on someone else's system are always fun. I met Noah and Alex at a NOVA HomeBrew club meeting a few weeks back when I went to...

Along with four breasts of duck prosciutto my two ducks also provided me with four legs for confit (using another great recipe from Charcu...

Here is the process (adapted from Charcuterie by Polcyn and Ruhlman) that I went through to make a simple and tasty cured meat, duck breasts...