Last Activity:07-11-2016 12:21 AM
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27 Likes on 15 Posts
Posted in thread: What did I cook this weekend..... on 06-20-2016 at 12:52 AM
No pictures of the armadillo eggs after they were cooked but they went over very well and are
completely gone!Pastrami turned out great again. Great recipe fro Amazingribs.com. 359200I have
Posted in thread: What did I cook this weekend..... on 06-20-2016 at 12:50 AM
OMG, that's just perfect!! I'm doing that one!!Notes for the next one. Use a thick bbq sauce on
the pork loin to keep the pineapple from cooking it and making it mushy on the outside. Lightly
Posted in thread: What did I cook this weekend..... on 06-20-2016 at 12:40 AM
Posted in thread: Did I pitch too cold? Too much? on 06-06-2016 at 12:24 AM
The problem with over pitching is autolysis.
Posted in thread: Did I pitch too cold? Too much? on 06-05-2016 at 03:12 PM
It might be a bit much, but I wouldn't worry about it. The temp was too cold but the yeast will
come up to temp and be fine. On the bright side the increased pitch rate will help offset the
lag of the...
Posted in thread: Cold Crashing Fermented Beers Using Gelatin on 06-01-2016 at 03:54 PM
Lactose should be dissolved in water then added to the beer, it should not be in suspension. I
expect that even if you added powdered lactose directly to beer that it would dissolve just
fineI added m...
Posted in thread: Never seen this before. on 06-01-2016 at 12:47 PM
I've never seen trub on top of yeast (good yeast). Layers usually go; dead yeast, trub, good
yeast. I second specharka in the decanting. Let your jars sit 1-2 hours in the fridge and then
pour off the...
Posted in thread: Cold Crashing Fermented Beers Using Gelatin on 06-01-2016 at 12:21 PM
Posted in thread: Cold Crashing Fermented Beers Using Gelatin on 05-27-2016 at 12:07 PM
Will gelatin pull lactose out of suspension?
Posted in thread: Is it infected and by what? on 01-22-2016 at 12:23 PM
The formation is a crystal-like "crust". Don't think it's fat. Again, I have used nibs like
this and have never had this issue. This is why I believe it to be an infection and not fat.