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Join Date:

05-19-2012

Last Activity:

07-27-2014 6:12 PM

Likes Given: 25

127 Likes on 107 Posts 

LATEST ACTIVITY

  • 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
    that price,...

  • 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
    Hunaphu...

  • 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
    the grist?...

  • 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
    is substan...

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