What's your avatar? Looks familiar

Little Celtic fella from Rome 2 total war

Ah. Cool looking

For the poorer folk in IE: You can replicate a brisket for the most part with your normal rump or chuck roast. Personally, I think the rump roast is the closest in texture, though. ((3.75lb rump roast, rubbed down and refrigerated overnight. Smoked at 275 for three and a half hours over mesquite chunks and lump hardwood charcoal.))

Would brewing/fermenting be appropriate here in the cooking channel?

@TheMighty - OH Eff yeah. We brew ten gallons of beer every six weeks at my place.

@Deleted User - Very nice. I usually do 5-6gallon batches. I've been doing ciders lately and have worked out a decent/simple/cheap recipe. I'll take photos and post next time I do it.

How does it turn out? I'd like to try cider

@Deleted User - Took me a few batches, but I think the final batch turned out great! Great balance of sweetness, tartness, dryness, and abv. Most of the store bought was too sweet for me.

Is it apple or something else?

Yes, this current recipe is 100% apple based. Am going to try a 50/50 apple/pear for spring, but currently ive only done apple

alright thanks. will be reaching out to you at some point if that's ok

Anytime!

How big is your set up?

I have two carboys and one of those new catalyst fermentors that I got for xmas, all of them hold 6-1/2gals if you filled them to the brim, but I usually do 5-1/2gal batches so I dont have to worry about using a blowoff.

I also have a home-made mash tun that I use for my all-grain batches

I have three five gallon kegs, four carboys, a co tank, and one regulator. I also have a mini freezer with a mechanical temperature switch

@Deleted User - The mini-freezer would be nice. Have you had any luck with lagers? I've tried a couple times and failed miserably

I haven't tried. We mainly do stouts and an ipa. I'd like a much lighter drink for summer if you have any recommendations

Am not confident enough to give you advice on a lager! I'd recommend trying a kolsch. Thats what i did after my lager failures lol

Here's a good 5gal Kolsch recipe. If the malts listed aren't easily available to you, you can sub the 10lbs of pilsner out for regular old 2-row and the 1/2lb of Munich for Vienna or 60L Crystal.
http://beersmith.com/blog/2008/04/05/brewing-a-kolsch-beer-recipe-beer-styles/

Thanks!

👌

@Jbieszczat1031 that looks great man

@Alfred Hoshall - TN#1685 Thanks! I've been experimenting a bit with the smoker, trying to find cheaper alternatives to the priciera cuts of meat usually used. 'Course nothing beats an actual brisket. I'm doing deer today and one of my next days off, game hens.

About as organic as it gets. Smoked, wild hunted deer.

Lovely

http://cideroad.com/switchel/
My wife's people have been making swtichel for generations. I'm just now drinking it. Pretty good.

Interesting, what's the main flavor? Does it taste really vinegary?

Water, ACV, maple syrup, lemon juice, sliced ginger

Obviously mostly water but you can tweak it to taste

https://www.almanac.com/blog/cooking/cooking/switchel-or-haymakers-punch-recipe

That’s the article she recommenda

Haha I sounded Italian. *recommends

Ah okay. i googled it and looked at some recipes. Most of them had apple cider vinegar in them. o.O

I'll make some when weather warms up