Last Activity:04-20-2014 2:14 AM
Likes Given: 5
128 Likes on 96 Posts
Posted in thread: Carbonation Question on 04-19-2014 at 11:16 PM
How much wort did you end up with after transferring to your FV? If you hit your target
gravity, and are gushing at 2 weeks in the bottle, then I would look at the amount of priming
sugar used. If you...
Posted in thread: Who's smoking meat this weekend? on 04-19-2014 at 02:01 PM
I have some BBs in the fridge waiting for some Hickory smoke later today... :)
Posted in thread: CO2 Refills in the Lewisville/Flower Mound Area? on 04-19-2014 at 01:58 PM
Anytime..glad I could help. I also understand you not wanting to exchange a new tank for one
that may have less than a couple years left on the cert. Cheers!
Posted in thread: If you could only drink 3 Beers for the rest of your life, What would they be? on 04-19-2014 at 01:53 PM
Spaten Optimator DoppelbockLeffe BlondNew Belgium Rampant IIPA
Posted in thread: CO2 Refills in the Lewisville/Flower Mound Area? on 04-19-2014 at 01:30 PM
Here is where I go, if Denton is not too far a drive for you. a refill on 5 to 20 lb tank.
Posted in thread: Wort Monster Giveaway on 04-16-2014 at 04:48 PM
Count me in!
Posted in thread: Did I need a starter? on 04-15-2014 at 05:08 PM
A relatively large starter is recommended for a beer this big. You might consider one, if
fermentation stalls. Here is a great tool that many of us here use.
Posted in thread: Extra kegs worth having on 04-14-2014 at 08:55 PM
Yes, you should get a couple extra kegs to have on hand as spares. As mentioned above, you can
use an extra keg for aging a beer, to store starsan in, or just have one queued up ready to
fill when one...
Posted in thread: Who's smoking meat this weekend? on 04-14-2014 at 12:38 AM
Thanks...they were good. Actually, I only used a brine and then smoked bare. This is my
preferred method with all fish. The apple smoke really comes through this way.
Posted in thread: Who's smoking meat this weekend? on 04-13-2014 at 10:28 PM
Just pulled a few catfish fillets off the smoker. After about 3 hrs at 185 F and a little apple
wood smoke, they are begging to be eaten. :)