Last Activity:04-19-2014 10:30 PM
3 Likes on 3 Posts
Posted in thread: The great stainless single tier begins! on 04-10-2014 at 09:37 PM
My dad recently went and purchased a MIG welder, TIG welder, and plasma cutter. It looks like
we will be able to weld up all of the keggles ourselves in my dad's shop. I expect we will
practice on scr...
Posted in thread: 2014 Hopslam search on 01-23-2014 at 03:18 AM
Hopslam was selling for $24.99 per six pack here in Iowa yesterday. I passed for that price.
Posted in thread: Late addition of candi syrup d-90, didn't boil, Ruined? on 01-23-2014 at 03:13 AM
It should be fine. Bacteria and wild yeast would have a difficult time growing in candi syrup
due to the high osmotic pressure it would cause. This is the same reason why pancake syrup and
Posted in thread: The great stainless single tier begins! on 09-10-2013 at 05:32 PM
All,I wish I had more progress to report. Between moving to a new house and the birth of my
first child, I've had little time to brew much less work on the new system. Once I purchase a
few more ferru...
Posted in thread: Freezing sausage for smoking at a later date on 07-30-2013 at 03:31 AM
Yesterday I made a 5 lb batch of smoked kielbasa according to the recipe in Great Sausage
Recipes and Meat Curing. I put the stuffed sausages in the fridge overnight, planning to smoke
them today. Wel...
Posted in thread: Brisket - cook whole or in half? on 07-08-2013 at 05:14 PM
^^^This^^^ Please do not hump it or roll it up; it will not likely cook properly. And it does
freeze beautifully in vacuum bags.I ended up cutting straight down through the brisket, which
left me with...
Posted in thread: Who's smoking meat this weekend? on 06-29-2013 at 05:59 PM
Smoking a 13.5 lb Prime whole packer brisket on my Masterbuilt Electric Smoker today. The thing
was huge and when whole wouldnt fit on the rack. I had no choice but to cut it in half and cook
most of ...
Posted in thread: Brisket - cook whole or in half? on 06-28-2013 at 07:47 PM
I bought a 13.5 lb USDA packer brisket that I plan to smoke on my 30" Masterbuilt electric
smoker. I'd like to make sliced flat and burnt ends from the point. I have two problems:1) The
whole brisket ...
Posted in thread: time to play the "can you name this style by the pictures" game. on 06-12-2013 at 02:29 AM
Posted in thread: Cutsom lab work for brewers on 04-25-2013 at 01:26 AM
How about microbiological testing? There are selective growth media for the identification of
Lactobacillus, Pediococcus, and other beer spoilage organisms as well as wild yeast present in