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Old 11-20-2012, 07:39 PM   #3641
Cape Brewing
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So, what genius advice were you providing here, nimrod?
I was simply saying there is no reason to wait until fermentation is over since it will simply spike right back up again.

Apologies if that was too technical for you.
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I'm pretty much a douche in real life, too.
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Old 11-20-2012, 07:40 PM   #3642
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Yeah... shockingly... I'm going epic since I'm not a huge pansy like some others on this thread

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Old 11-20-2012, 07:42 PM   #3643
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You going to deep-fry your turkey, or do you only do that when cooking a whole pig?

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That'll do, Pigley. That'll do.
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Old 11-20-2012, 07:44 PM   #3644
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Bird. Just for that you're not getting the wishbone or an extra serving of a tip of an index finger.

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Old 11-20-2012, 07:45 PM   #3645
Cape Brewing
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You going to deep-fry your turkey, or do you only do that when cooking a whole pig?
(yawn)

playyyyyyed out.

And this year's was killah so keep going wit' day weak azz sht.


I got five ducks goin' in the pit in the morning. Having them as an appetizer before the big bird.

(Bird... joking aside... def go with that brine that AB uses in that smoked turkey recipe. I have been using it for a couple of years. It's solid)
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Old 11-20-2012, 07:47 PM   #3646
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Bird. Just for that you're not getting the wishbone or an extra serving of a tip of an index finger.
nah... I tossed that. Too stinky
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Old 11-20-2012, 07:48 PM   #3647
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Charcuterie?

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Old 11-20-2012, 07:50 PM   #3648
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Using this one:

Quote:
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1 1/2 teaspoons allspice berries
1 1/2 teaspoons chopped candied ginger
1 gallon heavily iced water
Probably won't bother with the candied ginger, I can't imagine that flavor would come through at all and if I buy candied ginger I'm going to eat it.

Thinking ~24 hours in the brine should be good.

It's only six of us for Thanksgiving, so I'm not going too crazy.
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That'll do, Pigley. That'll do.
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Old 11-20-2012, 07:52 PM   #3649
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Ah. Thanks AZ. I'm no mead expert but how much aroma does honey add to a mead?
A lot. Smell store bought clover honey and then quality wild flower or orange blossom honey. That aroma transfers over to the finished beverage but is lost or muted through boiling or a vigorous yeast like EC-1118.
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Old 11-20-2012, 08:26 PM   #3650
Cape Brewing
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your azz is muted by a vigorous yeast like EC-1118

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