Paramecium

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Join Date:

05-03-2010

Last Activity:

04-13-2014 5:21 AM

Likes Given: 2

11 Likes on 9 Posts 

    ABOUT ME

  • Reef Tanks,bass guitar,homebrewing.
  • Oil Tycoon
  • Farsight DIPA,
  • Kolsch
  • Farsight DIPA,

    Proprietary IIPA,

    Ransack Imperial Stout,

    Bavarian Hefe,

    Dry Hopped Amber.
  • Male
  • Married
  • Long Beach
  • Ca.

LATEST ACTIVITY

  • Posted in thread: Ransack RIS on 03-22-2014 at 04:40 AM
    Just an update, we entered this as listedin the recipe in the Bruery batch 1000 contest, did
    not win but scored a 42 and 44 on the judging sheets. We also entered it into the Stone AHA
    rally competiti...

  • Posted in thread: Spike Brewing 12.5 Gallon Conical Fermenter Giveaway! on 01-06-2014 at 03:01 PM
    Count me in

  • Posted in thread: Who's smoking meat this weekend? on 09-04-2013 at 04:55 PM
    If you had the point and the flat you had a whole brisket. Though at 6 lbs I'm guessing you had
    a flatIt was cut in half by the butcher, he cut off the end of the flat just into the point. So
    it was m...

  • Posted in thread: Who's smoking meat this weekend? on 09-04-2013 at 01:20 PM
    Great. Thanks for the tips. That is almost exactly the procedure I was thinking (minus the
    injection) after looking around online.Depending on size of course, what cook times have you
    experienced with...

  • Posted in thread: Who's smoking meat this weekend? on 09-04-2013 at 01:14 PM
    Smoking meat is more art than science. Do it with just a good old fashioned wood fire, a whole
    unadulterated brisket and patience. It takes a good 12-18 hours, but it is oh, so worth it.I
    agree there ...

  • Posted in thread: Wsm question on 09-03-2013 at 07:09 PM
    minion all the way. I have the larger model but for long smokes fill the charcoal ring almost
    all the way with a couple chunks of wood buried in it and then get a chimney starter about 1/3
    full, 1/2 i...

  • Posted in thread: Who's smoking meat this weekend? on 09-03-2013 at 07:04 PM
    Smoke them with the ribs then use them for anything. Soups beans sandwiches abt just about
    anything+1 to that. My wife will take the thinner pieces and use them for other stuff but the
    larger pieces g...

  • Posted in thread: Who's smoking meat this weekend? on 09-03-2013 at 07:02 PM
    Does Monday count? I'll be making my first brisket on my recently completed extension for my
    kettle with Oakridge Black-ops Brisket rub. Any tips?Ya, wrap it when it hits the stall or you
    will be ther...

  • Posted in thread: 7.27 Liter yeast starter????!!I on 08-30-2013 at 03:59 AM
    Get a stir plate. You can make a much smaller starter that way and still have a high cell
    count.

  • Posted in thread: Need help choosing oak for barleywine on 08-25-2013 at 09:00 PM
    I would go to a site like northern brewer and read the descriptions they give for each type of
    oak and toasting amount. Personally for my imperial stouts I like medium toast french oak.
    Mostly because...

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FORUM SIGNATURE
Primary~ Empty Secondary~ Mosaic IPA Kegged~ Ransack Port Oak Aged RIS Blood Orange Hefe Bonne Nuit Saison
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