Last Activity:07-06-2012 11:29 AM
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Posted in thread: 78% on my first AG - Cream of 3 Crops on 06-28-2011 at 07:03 PM
I use something really similar. What size tubing do you use in your mash tun, and what size are
your barbs? Just wondering if this is the difference. I get a pretty good efficiency, 75-78.
Posted in thread: ***NEW*** 3 Tap Homebrew Kegerator! Kegconnection.com on 06-28-2011 at 06:51 PM
Are you guys still offering these?
Posted in thread: 78% on my first AG - Cream of 3 Crops on 05-05-2011 at 02:43 AM
What type of false bottom do you use in the rubbermaid? I have one and my efficiency isn't that
high.I used a 10" SS false bottom... I'm pretty sure it was this one:
Posted in thread: TAP-A-DRAFT: first impression... on 08-24-2010 at 11:21 AM
No oxi issues here either, and I've TAD-d about 20 gallons of homebrew so far... That's an odd
one... I naturally carb, and a few things I do:- I add a little sanitized teflon plubers tape
to each bot...
Posted in thread: Bugs in grain from Austin Homebrew. Will they effect the beer? on 07-20-2010 at 08:56 PM
Darn weevils. We had some (5?) years back. Could not figure out where they were coming from -
they got into everything. At first we did not know what they were until we did some descriptive
Posted in thread: Wow...Paul Newman brand coffee... on 06-15-2010 at 07:38 PM
Green Mountain Coffee Roasters makes the Newman -branded stuff. I've been using GMCR for years
and you can never go wrong with any of their brands.
Posted in thread: Barbacoa using the 'cooler method'? on 06-11-2010 at 01:28 PM
This is the recipe I used when I made it: which calls for a chuck roast. I think you should
find the cheapest cut of beef you can that meets your size criteria, the chuck will likeluy be
Posted in thread: Barbacoa using the 'cooler method'? on 06-10-2010 at 04:01 PM
I agree with the addition of the fat re-absorption statement.However, on the foil ruining the
bark part, I can only partially agree. For ribs, barbacoa and the afformentioned pork butt,
I've not had a...
Posted in thread: Barbacoa using the 'cooler method'? on 06-10-2010 at 03:40 PM
The cooler method, or more specifically foil, towel, cooler method will hold the meat close to
its last temperature for several hours, this lets the meat "rest" and equalize its temp (since
Posted in thread: Barbacoa using the 'cooler method'? on 06-10-2010 at 03:20 PM
...Oooooh careful with Pork Butt in Texas. I think it's a crime in 29 counties.:D But it's
sooooo much more forgiving than brisket.I'm a Carolina Boy (and am moving back in August), so
bbq'd pork hold...