Last Activity:08-12-2014 12:02 PM
Likes Given: 25
129 Likes on 108 Posts
Posted in thread: Proper Steelhead Pump Usage on 08-15-2014 at 03:25 PM
Disconnect your lines, and drain the rest through it via gravity if you are worried about too
much loss.Add up what you figure you are leaving behind, and adjust your recipes/boil for that
Posted in thread: Who's smoking meat this weekend? on 08-08-2014 at 08:55 PM
I always trim the bone from mine and then tie it up in a nice even round shape. This helps it
cook evenly. On the bone they can cook uneven and you get some dryer parts.Try doing a reverse
sear on it....
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...