Last Activity:03-10-2015 12:52 AM
8 Likes on 3 Posts
Posted in thread: Hello from Chicago, Kathmandu, & Shanghai on 10-06-2014 at 01:23 AM
Cool! Congratulations in earning your PhD (in Jerky Science?). Do you know Malfet? I think he
spends a lot of time in Nepal, too.I earned my PhD in Philosophy (specialty is Ancient Greek
Posted in thread: Hello from Chicago, Kathmandu, & Shanghai on 10-06-2014 at 12:56 AM
Hey there!I've been posting on here for a long time, wondering around the world living half of
my time in Kathmandu, Nepal and the other half in Colorado. I recently finished my PhD and got
Posted in thread: Double Drunk Monk Belgian Dark on 10-02-2014 at 03:41 AM
Wow, I haven't brewed in three years, but I just started brewing again. I can't believe 26,000
people have seen this recipe! Oak chips are nice on it. I've tried it many times and the oak
Posted in thread: 2 Recipes for Lox (Gravlox and Novalox) Salmon Recipe on 10-01-2014 at 01:08 AM
I thought I'd share these old Scandanavian recipe that I learned in Norway for making homemade
lox. The first is for Grav Lox. These lox are only cured in salt and sugar. The second, Nova
Lox, is cure...
Posted in thread: Biltong (South African) Dried Beef Recipe on 10-01-2014 at 12:50 AM
Biltong is a dried beef that is common in South Africa (the region). They make it out of
anything they can catch; from elephants to ostrich. This is how they preserve it. It's not
exactly a jerky, bec...
Posted in thread: What is Your Favorite Beef Jerky Recipe? on 10-01-2014 at 12:33 AM
If you really want to try something amazing, grab some flank steak, cut it into thick strips,
cure it in sodium nitrite, season it, and then smoke it for three hours at 180'F. Eye of round,
Posted in thread: I did it! on 10-01-2014 at 12:25 AM
Congrats! Ahem: I DID IT! HOME BREWED AMBER ALE STRAIGHT FROM THE KEGERATOR TAP! WOOOOOO!Thanks
to all here with the great advice and information...an ESB is going to be next (just about
ready to go i...
Posted in thread: Malaysian Beer on 06-08-2014 at 04:49 PM
I wrote this about Malaysian beer and thought some of you guys would find it entertaining: it
talks about a huge love affair with malt liquor there. It's a new blog, but I'll be doing a lot
on beer ...
Posted in thread: What is Yeast Lab A08 yeast? on 10-25-2012 at 05:51 PM
What's the recipe for?
Posted in thread: Question about Sour Consistency and Speed on 10-20-2012 at 08:27 PM
I have read a lot about brewing a 5 gallon batch of beer, souring some or all of it overnight,
then boiling it to kill the bacteria. However, some people have complained about this producing
a pH drop...