Recent content by Scallywag

I'm in!

I use Starsan exclusively. Don't fear the foam. Oh, yeah...I get good head too.

Thanks guys! I understand about cooking to tenderness. Using temp as a ballpark estimate, trying to plan my day...

I have a 4.75 brisket flat marinading for tomorrow. From your experience, how long will it take to reach 190 degrees F in the smoker at 225 - 250?

Count me in!

Weyerman Pilsner is a german pilsner so it is an excellent "continental" pilsner as called out for in Brewing Classic Styles. As for your other question, brand makes a HUGE difference. I use Tomas Fawcett MOPA and Best Malz Pilsner exclusively as my base malts.

I was just added!:ban:

Im in. Come on 200!

Cool. I messaged you.:mug:

Hey Guys/Gals, I don't live in Seattle anymore! Just relocated to Liverpool. Anyone want to get together for a couple of cold ones, ok maybe cellar temp, and talk brewing? Paul

I'm in.

This is what I use for my starters since I have a flat glass stove-top. I found two for @ 30$ brand new. http://www.amazon.com/dp/B002NLYY5G/?tag=skimlinks_replacement-20 And yes, I have broken 2 flasks on an electric stove-top.

I'm in.

My Brother-in-law will be picking my order up this week sometime during business hours. Please let me know if this is not acceptable. Sorry for being a PITA.

My pick-up person went to Cancun for a vacation. I have to make alternate plans. Sorry. :confused: