Recent content by ringneck

started completely frozen. salt, pepper, thyme, rosemary. 133F for 30 hours Came out very tender, not mushy at all. Would definitely do again, but I'd thaw and brine it first and drop to 131 for a little more color. shaved it up, made a sandwich with homemade fermented hot sauce and my...

I use my electric HLT for sous vide. I have a venison roast in there right now which is going to go for 30 hours. This is my first long dunk. I didn't initially believe anything would need to be cooked for that long, but I've been seeing a lot of posts where people are doing chuck roasts for...

It will work fine, and I use a tee on my set up too. I put a 2 valve regulator in front of my tee. one of the regulators is set to serving pressure and then tee'd out to all the 'ready' kegs. I can use the other regulator to force-carb or for any other reason run a different pressure on one...

I just did my first chocolate milk stout last week. I toasted the nibs and soaked them in vodka for 3 days. poured the whole thing into Secondary for a week, then transferred into a keg. It's the first time I used a secondary because I wasn't sure if the nibs would just fall down into the...

My new system has a whirlpool arm. Was going to go through some old threads to see how that all works. If I understand it right, at flameout I'll start the whirlpool, which I'll also run through the CFC line to get it to sterilization temp. it'll add ~20 minutes to the total time it takes to...

I have the Mars TSL 2000W, but I start over 100 pods each year. That 600W model should be more than enough for 16 pods

@dawn_kiebawls - I don't transplant them at all. I start 2 pepper seeds each in 50mm Jiffy peat pods in seed trays. (The smaller peat pods don't maintain moisture consistently from my experience) As they start to get too dense and the light isn't able to get to the lower leaves, I thin down...

I wasn't listening enough honestly to hear if the sound changed That is a great theory. It would explain why it failed now due to the forced pull of the pump from within the tube but worked when gravity was pushing everything down to the opening even if it went a little slower as the filter...

I've got the pump located well below the BK output to help keep the pump primed The dip tube is nearly touching bottom. I Just slide a tube strainer over the whole assembly. Yes, it comes up off the bottom just a little bit more with the strainer, but the level that was left was well above...

Hi all, Started brewing a couple decades ago, but haven't brewed for last few years. Always used Gravity for transfers from BK to fermenter. Never had a problem with getting all of the wort out of my brew kettle through a bazooka screened dip tube previously. I got a new system which...

I plant all my seeds every year too. When they get spindly like that it usually means there isn't enough light and they're stretching to reach the light. Previously I used T5HO bulbs, but for this coming year I upgraded to a Mars LED light. I also keep a small fan on the plants which helps...

Not sure if I'm supposed to refer you to a different site, but theelectricbrewery.com has a great 'brew day step by step' overview complete with diagrams of what gets pumped where in the process.

Hi, I'm interested. I'll send you a PM thanks!

i bought a super cheapy cooler for my mash tun. I can feel heat escaping through the lid so I know it will not hold heat well by itself. I just wrap it in 3 blankets, and it will stay within 1/2 degree over an hour that way.

I brewed up this recipe back in Jan and am moving it into the keg tonight. It was my first all-grain brew and i am thrilled with how it tastes so far (It's not carbed yet) being my first time with my mash tun I didn't know what to expect in efficiency, so I upped the 2-row to 14lbs. my...