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Sausage making day yesterday -125kg of pork and we ended up with 275 salami, half pepper and half chilli. Was a great day, plenty of beer drunk, and pork parts consumed along the way.

They are looking pretty good! Firstly, the sticky/tacky skins can be a few things, however given that your humidity isn't too high/low, I'd say it's probably yeast on the skins. That's not a bad thing, it's a precusrsor to the mould that will follow. You have some nice white spots of mould...

Truman - Not necessarily. Sometimes it's a good indication that things are working well. If you get case hardening, you will find that the outside is hard but the moisture loss stops because the inside can't lose water. If you have a few salami, cut one open and taste test to see how it's...

You can build your own dehumidifier with some rock salt and a false bottomed container. Alternatively, I have used these dehumidifiers, but they crap out after 12 months and it's an expensive option if you have to replace them yearly...

Yep, but you can make use of a PC fan and ensure air exchange by opening the fridge morning and evening. Some people drill a big hole in the door of the fridge and mount the PC fan there (behind some flywire) to ensure air exchange, but I doubt, if I did that, that my curing fridge would hold...

It sounds a bit counter intuitive, but you could add a heat belt / heat pad / aquarium heater in there so that the fridge kicks in and drops the humidity? I haven't tried this, just speculating...

It's the internal walls ballooning up though, so the bracing would need to be inside the esky. That would require a bit more effort...

MELB: Not the prettiest, but a 130L pot, currently $60 EAST MELB: Mobile bar stainless, 1200 x 600, currently $0.99

No issue specifically with those amounts. I go slightly less salt, about 2% as well as the curing salt (which often has salt mixed in) but I don't wash the bacon after curing so it still tastes quite salty. Smoked bacon today over apricot and mulberry wood. Came out a great colour! Cured...

Did you use that for both brews? That's a possible source of infection, rather large in the grand scheme of things. Don't use the immersion heater in the fermenter next time, find another way. If you're using a fridge, put the immersion heater in a bucket of water an heat the water, which will...

What's that big black cord leading into your fermenter?!!

How old is the yeast? I'd be tempted to try a starter to see if that helps. Have a read of this - lots of good info along with: Looking at the MrMalty yeast calculator, he suggests using 2.3 packs of Wyeast without a starter for a 1.057 ale, or 1 pack with a 1L starter. And that's with 97%...

Here's a link for FDA recommended pasteurisation temps/times. Milk and apple juice can both be pasteurised at 72C for 15 seconds...

Ikea has heaps of different glasses, all cheap and cheerful, all range of sizes. I bought a set of 6 x 200ml glasses (don't look to be listed there?) that fit perfectly in my tasting paddle.

Yeh, back in the day we saw PistolPatch with BIAB, people hopping mashes and first wort, no-chill and cubing. I still see interesting things pop up on here, but as Bridges said, the state of our local home brew stores has come a long way in the last 10 years such that they are now responding to...

Not really. The one from AliExpress was US$107.98 to be shipped to Australia, which is around AUD$140. The one on ebay sold for AUD$112. Either way, I'd be tempted to look at something like this, which I can view in-store, check the welds, and have a place to return it to easily if required...

HSA is hot-side aeration, best to aerate the wort when it is chilled below 30C. Your choice as to whether you believe it exists or not, but the claims are that it will affect the shelf life of your beer (i.e. deleterious changes will occur as the beer ages), and certainly pouring your wort...

I haven't made coconut milk yoghurt, but I have done kefir that way. Kefir grains in a tin of cocnut milk from memory, and it was gooood! I'm sure I have some notes on it somewhere... looking for them now...

Note on the STC1000 wiring diagram there is a heating and a cooling relay. One of those female plugs is wired for heating, the other for cooling. The fridge plugs into the one wired to the cooling relay.

In order of acquisition... Temp controlled fridge Kegs Keezer with more taps than my kegerator Starsan Single tier rig BIAB bag Pulley hoist for the above bag There's equally as many duds in my brewery that never get used.