dstar26t

If it's worth doing, it's worth overdoing

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Join Date:

01-22-2008

Last Activity:

07-01-2015 5:50 PM

32 Likes on 31 Posts 

    ABOUT ME

  • Male
  • Married
  • Ridley Park
  • PA

LATEST ACTIVITY

  • Posted in thread: Cloning HopHands by Tired Hands Brewing Company on 06-26-2015 at 02:41 PM
    Dryhop it once a week, if the beer lasts that long.

  • Posted in thread: Who's smoking meat this weekend? on 06-22-2015 at 04:46 PM
    That's a very interesting idea, using your mixer to shred. Looks like it worked great. What do
    you mean by "did it too long"? How long is right? I'd love to do this. The shredding is a bit
    of a drag.I...

  • Posted in thread: Who's smoking meat this weekend? on 06-22-2015 at 02:19 PM
    The weber kettle got a work out yesterday. Beef Brisket, Pork Butt and Ham Hocks (for Collard
    Greens) first, then 4 racks of Pork Spare Ribs. the kitchenaid with dough hook to pull the
    pork, worked g...

  • Added a new Photo on 06/22/2015

  • Added a new Photo on 06/22/2015

  • Added a new Photo on 06/22/2015

  • Added a new Photo on 06/22/2015

  • Posted in thread: Pressure KILL Yeast on 06-19-2015 at 06:15 PM
    I've heard that changing the pressure rapidly is what causes yeast death, so 26 psi might be
    fine, but if you release this all at once this might cause some cell death. I think enough will
    have surviv...

  • Posted in thread: Pressure KILL Yeast on 06-19-2015 at 05:59 PM
    White Labs recommends that if you're going to reuse the yeast, keep the pressure under 15 psi.

  • Posted in thread: Who's smoking meat this weekend? on 06-15-2015 at 05:30 PM
    2 butts and 4 racks on a 22" Weber at once. Pretty easy to keep around 225F with the
    smokenator.

FORUM SIGNATURE
Next: Doppelbock Fermenting: DIPA, CAP, Egregious-ish, Barrel Fermented Dreg DelcoLambic, Sacch Trois Helles Drinking: RIS, Jalapeņo RIS, Tripel, Carrot Blossom Cedar Mead, Dusseldorf Altbier, Doppelbock, Cider, Rye Berliner Weisse, Sauerkraut Fermented Gose, Gueuze, Brett Blonde, Kriek, Saison, Sour Blonde Barrel aged: RIS, Rye Barleywine, Tripel, Wee-Heavy
1 COMMENTS
Posted: 
October 1, 2008  •  07:48 PM
Hey man, I have the same P-canner you do and wondered about the add on pieces you used. Have any product numbers and descriptions of what you used when you replaced the pressure gauge and stuff? I tried to reuse my gauge but never could find anything threaded like it.
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