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Posted in thread: Noo guy from SoCali on 11-28-2011 at 04:29 PM
Welcome to the forums! Those guys at that morebeer are very nice. I love driving up there when
Posted in thread: New to the Brew on 11-28-2011 at 04:26 PM
Woot! Welcome to the forums!:mug:
Posted in thread: Racked to secondary too early...now what? on 11-28-2011 at 05:17 AM
There are a couple of things to do. Mostly swirl the carboy and try to get the yeast in
suspension, you can repitch, do a search for "stuck fermentation" and you can gather experience
and insight from...
Posted in thread: New old guy.. on 11-27-2011 at 12:11 AM
Welcome to the forums!:mug:
Posted in thread: Bacon! on 11-27-2011 at 12:10 AM
it will be direct smoke, i will have a small electric burner with a pie plate of chips in an
old barbecue. Dude, I don't think that's going to be that hot. Alton Brown style, you could do
it pretty co...
Posted in thread: Hello everybody on 11-26-2011 at 10:48 PM
Welcome to the forums! Enjoy yourself here!:mug:
Posted in thread: Bacon! on 11-26-2011 at 10:43 PM
Interesting. Does your chef practice Charcuterie? I've used the smoking gun to get smoke in
salmon and what not, and we have used our smoker with 200 pans of ice to get the smoke cold,
and I have not ...
Posted in thread: Bacon! on 11-26-2011 at 09:45 PM
So awesome! I love seeing people do this. You are curing it first for a couple of days before
smoking right? Also, are you able to do cold smoking? Are you looking to go "outside the box"
Posted in thread: Vet my extract recipe attempt please on 11-26-2011 at 09:07 PM
The only thing I don't know about is the grains. As far as I know they are not grains that you
steep (but I haven't done extract in years). I don't think it will hurt, but it might not help.
Posted in thread: Racked to secondary too early...now what? on 11-26-2011 at 09:01 PM
Hi,Welcome to the forums. :mug: The best place to ask these questions is the beginner's forum.
In regards to your questions. It's probably a little to early to tell, what's happening, but
after a litt...