Recent content by Chomp

Keeping it open for a little bit for any offers to buy the whole lot, but PM sent in the meantime.

Looking to get rid of all of my brewing equipment in one lot. Haven't brewed in over three years, and I can't see myself getting back into it anytime soon. Have the following equipment: ***4 tap Keezer 4 Perlick SS forward sealing faucets dual body regulator with cage and 10# CO2 tank (the...

I would say if he mashed at 164° and it's all the way down to 1.016 it is probably done. What type of yeast did you use?

Thanks, it worked pretty well. I need to go back over it and seal some spots I missed. Hopefully I will be able to dial it in a little better then. It was never really out of control, I just didn't get more than an hour of sleep.

Smoked a little bit of meat this weekend...

Briskets and pork shoulders

No, it was a file cabinet at one point.

"Finished" the new smoker, been doing a test burn for the last 4 hours or so. Brisket and pork shoulder going in around 10 tonight... It's going to be a long night, but I think I've got the hang of making adjustments on it now.

Went to the butcher today to pickup meat for the weekend celebration... (2) 17# briskets, (2) 10# pork shoulders, (4) racks of baby back ribs plus about 30 drumsticks... It's going to be quite the feast.

Not smoking meat this weekend, but hoping to get the sides on this for a BBQ blowout next weekend.

Not sure I would guess maybe 50lbs tops. I took it with to a wedding reception in Albany, and me and a buddy loaded it into a minivan while it was fully loaded with 3 kegs and about 40lbs of ice. We used some moving straps, and it was heavy but not unmanageable.

I just built a wooden frame and put in foam board insulation, covered it with some white vynal sheet. It will hold 3 cornies with lots of room for ice. I don't have any finished pics but here it is without the taps.

Smoked chicken and corn on the cob brushed with Italian dressing

I picked up one of these kits today to try my hand at cider again, and I had some questions. I just got the regular Apple kit. 1)What is the starting gravity of a six gallon batch if you follow the directions and add 2 lbs of dextrose? 2) if it ferments out completely and you add the artificial...

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