Last Activity:07-27-2014 6:12 PM
Likes Given: 25
127 Likes on 107 Posts
Posted in thread: Who's smoking meat this weekend? on 07-14-2014 at 11:49 PM
I need to make it into a Costco... Whole packers around here are damn near impossible to find!
Flats I can get.. and even then they are choice and just the flat, and it's $7.99 a pound. At
Posted in thread: A Tribute to Hunahpu on 06-02-2014 at 08:16 PM
are you sure they didn't just use a batch of Zhukov that had already been aging? that seems
awfully quick for a beer this size....Yeah, they used a batch of zhukov.. Zhukov is the base to
Posted in thread: Heady Topper- Can you clone it? on 05-21-2014 at 07:47 PM
I got to drink Heady a couple weeks ago. One thing that stood out to me was the slick, almost
oily mouthfeel. I wonder if that's primarily from the yeast, or is there something like oats in
Posted in thread: Who's smoking meat this weekend? on 05-17-2014 at 07:14 PM
Ideas? I've never cooked lamb before, much less smoked it...
Posted in thread: Citra Pale Ale- Oddsides Clone on 05-16-2014 at 08:20 PM
I'm about to rebrew this actually.I have the bourbon barrel aged version in my fridge from a
recent trade too.
Posted in thread: Chocolate Oatmeal Porter on 04-20-2014 at 10:29 PM
Id start around a pound and see what you think. I would probably say to use a slightly more
attenuative yeast to help. The lactose will give you a higher finishing gravity, so you'll have
a fair bit o...
Posted in thread: Need help with a no boil all grain on 04-19-2014 at 10:39 PM
You probably have a wild lactic infection in the beer. Similar to what people do for a sour
mash/sour wort method.You've blended it, and the hops will make the lactic infection slow, but
won't stop it...
Posted in thread: Liquid yeast at room temp for 3 months on 04-19-2014 at 10:35 PM
Table sugar/sucrose is not the same as corn sugar/dextrose used for priming. They ferment
differently, in my experience sucrose not fermenting nearly as well.As to the question about
whether or not to...
Posted in thread: Kamado cookers thread (green egg, kamado joe, primo etc) on 04-19-2014 at 09:10 PM
If you are a brisket purist, thats' simply a steamed brisket.. Anyone can make a tender brisket
if you foil it up. What makes it good, is having some bark.
Posted in thread: A Tribute to Hunahpu on 04-16-2014 at 02:30 AM
As promised.. is about 20 days shy of 1 year old, according to my keg label. I poured a "half
pint" as I'm not really in the mood for a 14% RIS tonight, this late, on a weekday. ;)The beer